Vegetable Series Research Articles

The Oxidation Effect of Palm Oil Based Lubricant Using Four – Ball Tribotester

Lubrications industry is widely expand throughout the years. Well established mineral oil based promised the highest demand all over the world. But as the environmental concern is debated at most of world conferences, people are thinking to find the alternative for mineral oil replacement due to its non-biodegradable behaviour. The best suited source that having quite a par characteristic with mineral oil is vegetable oil. Vegetable oil is well known with its super bio-degradable characteristic. The source is renewable and does not require huge cost as compared to mineral and synthetic oil in term of exploration, development, production and transportation. Palm oil based is best suited among the vegetable oil series because of its stability and sources around the world. The major issue of palm oil based lubricant is low oxidative stability as the lubricant is commonly used at very high temperature and long shelf life application. Therefore some modification of molecule structure is needed by adding selected anti-oxidant at certain ratios. Tertier-butyl-hydroquinone (TBHQ) is used as anti-oxidantin this study. The results showing that a sufficient concentration of anti-oxidantprovides better solution for the low oxidative stability issues raised in palm oil based lubricants. The TBHQ also showed good characteristic in protecting two mating surfaces in wear scar analysis.

Odor Descriptors and Aromatic Series During the Oxidative Aging of Oloroso Sherry Wines

The aroma of Oloroso sherry wines obtained by industrial oxidative aging was studied by gas chromatography-olfactometry analysis. The aromagram exhibited five different odorant zones (OZ) separated by no-odor intervals of at least 6 min, in which no odor was detected. Based on the perceived aroma frequency the most distinctive series for OZ1 was fruity. The OZ2 and OZ3 were mainly represented by chemical and fatty series, respectively, and the spicy and empyreumatic series were the most representative for the OZ4 and OZ5, although exhibiting few notes. Except for the vegetable, floral, and empyreumatic series, the remainder increased the number of odorant notes perceived during aging.

BAYESIAN MODELS FOR TIME SERIES WITH COVARIATES, TREND, SEASONALITY, AUTOREGRESSION AND OUTLIERS

Bayesian methods furnish an attractive approach to time series data analysis. This article proposes the forecasting models that can detect trend, seasonality, auto regression and outliers in time series data related to some covariates. Cumulative Weibull distribution functions for trend, dummy variables for seasonality, binary selections for outliers and latent autoregression for autocorrelated time series data are used for the data analysis. The Gibbs sampling, a Markov Chain Monte Carlo (MCMC) algorithm, is used for the parameter estimation. The proposed models are applied to vegetable price time series data in Thailand. According to the RMSE, MAPE and MAE criteria for model comparisons, the proposed models provide the best results compared to the exponential smoothing models, SARIMA models and the Bayesian models with trend, auto regression and outliers.

Changes in aroma profile of sherry wines during the oxidative ageing

SummaryThe aroma of Oloroso sherry wines produced by industrial oxidative ageing for 0, 3, 6, 9 and 14 years was studied by gas chromatography‐olfactometry analysis. Eighteen compounds with odour activity values (OAVs) > 1 and detected by sniff were classified according to their odour descriptors into eight odorant series (fruity, chemical, balsamic, vegetable, fatty, empyreumatic, floral and spicy) describing the aroma profile of the studied wines. The fruity and vegetable series showed the highest and lowest OAVs, respectively, during ageing, being the fruity, chemical and balsamic series those best discriminating the aroma of wines of different ageing time. The ethyl esters plus acetaldehyde and its derivatives (related to the chemical reactivity of ethanol) increased their contribution in a higher proportion than those not synthesised from this alcohol (non‐ethyl esters, alcohols and compounds from cask wood) during the ageing process.

General Biology: a Book of Outlines and Practical Studies for the General Student

WE have long felt that if biology is ever to take the place which it undoubtedly should in our educational system, there will have to be some radical reform in the manner in which it is taught, or perhaps it would be more correct to say in the selection of those portions of the subject which are to be taught. The type-system, excellent as it is in many respects, has had far too much influence on biological curricula, and the over-specialisation in zoology and botany has resulted in a general neglect of those general principles which are the life-blood of both. Fortunately, signs are not wanting of a widespread striving towards a more rational treatment of the subject, and in this respect the Americans appear to be taking the lead. The work before us, modestly described by its author as “A Book of Outlines and Practical Studies for the General Student,” strikes us as being delightfully refreshing and original. Its scope is, perhaps, almost too comprehensive. There are only seven chapters, but they are very long ones. In the first, the interdependence of organisms is illustrated by the relations between flowers and insects; galls, and the relation between ants and aphids. The second deals with the simpler organisms, illustrated by typical alga? and protozoa. The third is devoted, to organic evolution, with a brief account of the animal and vegetable series and the general principles of the subject. The fourth discusses inheritance; the fifth the life-cycle; the sixth the adjustment of organisms to environment; and the seventh the responsive life of organisms. General Biology: a Book of Outlines and Practical Studies for the General Student. By Prof. James G. Needham. Pp. xiv+542. (Ithaca, N.Y.: The Comstock Publishing Co., 1910.) Price 2 dollars.

THE REMOVAL OF STAINS FROM THE TEETH CAUSED BY THE ADMINISTRATION OF MEDICINAL AGENTS AND THE BLEACHING OF PULPLESS TEETH.

Read in the Section of Oral and Dental Surgery of the American Medical Association, May, 1884. Gentlemen:—A large number of remedial agents administered by physicians temporarily stain the teeth, but in looking over the list I find there are but few which may be said to permanently stain them. The mineral acids—nitric, sulphuric, hydrochloric, and other acids of this nature, if used for any length of time, may discolor the teeth and likewise have a deleterious effect on them; yet it cannot be said that such agents stain the teeth so that any particular method should be desired for restoring their natural appearance. The vegetable series may likewise be dismissed. The tannates and astringents generally do not permanently stain the teeth. The muriated tincture of iron, and in fact all of the ferrum preparations, with the single exception of ferrum dialystum, do stain the teeth; yet it is comparatively easy