Design of a commercial solar-powered greenhouse

A completely solar-powered greenhouse complex has been designed for climate controlled food production in hot, humid environments. The concept uses passive design features to provide irrigation water from saline water sources. This paper discusses the overall system concept and the solar still subsystem which has been designed to provide a continuous fresh water supply. While incorporating many innovative features, the use of proven technologies and passive design results in a system that should compete economically with current, more traditional designs.     

Circuit analysis of an ultrafast junction mixing scanning tunnelingmicroscope

A lumped element circuit model for the operation of a junction mixing scanning tunneling microscope (JM-STM) is presented. Fits from this model show excellent agreement with experimental results in the picosecond time regime. The tip sample capacitance employed in the model was calculated to be 33 fF, using the method of images. By varying the capacitance, various tip/sample geometries can be investigated. Testing the response of the model tunnel junction, for faster electrical pulses, suggests how the JM-STM can be pushed into the femtosecond time regime     

An Efficient Digital Confidentiality Scheme Based on Commutative Chaotic Polynomial

Multimedia Tools and Applications - One of the most critical aspects of this technologically progressive era is the propagation of information through an unsecured communication channel. The...     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Opportunities for plant-derived enhancers for iron,zinc, and calcium bioavailability: A review

Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure–activity relationships associated with strong mineral–ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.     

Treated municipal wastewater as option to the use of fresh water for the cultivation of valuable pastoral species Buffel grass (Cenchrus ciliaris L.)

The increasing aridity exacerbated by climatic changes is leading to loss of perennial herbaceous plants Cenchrus ciliaris, an apomictic, polyploid grass used as forage in hot and dry areas, and is currently under threat for the increased scarcity of water. In this study, treated municipal wastewater (TWW) was used to irrigate two ploidy levels of C. ciliaris for two consecutive years. The objectives were (1) to assess the possibility of using unconventional water for watering C. ciliaris and (2) to identify at what extent TWW irrigation affected growth and nutritive properties of C. ciliaris that differed for polyploidy level. TWW irrigation positively affected growth and physiological plant parameters. In leaves of TWW watered C. ciliaris, the concentration of N_t, P and K significantly increased. The tetraploid C. ciliaris showed a better growth and quality than the hexaploid ones, appearing the most suitable cultivar to be irrigated with TWW for feed uses. In short, TWW can be strategically used for irrigating forage species with the double output of ameliorating soil properties, recovering degraded area and improving the nutritive values of fodder species contributing to the promotion of a green and sustainable circular economy, more in climatically under pressure developing countries.