Nutrient digestibility and endogenous protein losses in the foregut and small intestine of weaned dairy calves fed calf starters with conventional or enzyme-treated soybean meal

The aims of this experiment were (1) to compare the effects of a soybean meal with an enzymatic treatment (ESBM) to reduce the concentration of antinutritional factors versus a standard soybean meal (SBM) on foregut and small intestine digestion in weaned dairy calves and (2) to estimate the endogenous losses of crude protein (CP) in the small intestine. Our hypothesis was that a diet containing ESBM instead of SBM would improve ruminal and small intestine digestion and absorption of nutrients. A T-cannula was placed in the duodenum, and a second T-cannula was installed in the distal ileum of 12 Holstein calves at approximately 3 wk of age. Calves were weaned on d 42, and on d 50 they were assigned randomly to a quadruplicated 3 × 3 Latin square with 10-d periods. Digesta samples were collected on d 7 and 8 from the ileum and d 9 and 10 from the duodenum. The diets were fed for ad libitum intake and consisted of a calf starter (CS) of 20% CP with SBM as the main source of protein (CTRL), and an isonitrogenous CS with an ESBM instead of SBM (ENZT). A third diet with a low content of CP (10%) and no soy protein was fed to estimate endogenous N losses and digestibilities of test ingredients. Flows and digestibilities of nutrients were compared between CTRL and ENZT and their test ingredients (SBM vs. ESBM, respectively). Duodenal net flows of CP and total AA as well as ruminal microbial protein synthesis per kilogram of digested CP were greater, and flow of nonprotein N and CP true (corrected by endogenous and microbial flows) foregut digestibility were lower with ENZT than CTRL. The apparent small intestine digestibilities of CP and total AA were greater for ESBM than SBM, but there were no differences between the CTRL and ENZT diets. We observed no differences in digestibilities at the duodenum or ileum of starch or NDF, but true small intestine digestibilities of CP and all AA were greater with ENZT than CTRL. Total endogenous protein losses in the small intestine estimated from calves fed the low-CP with no soy protein diet were 37 ± 1.5 g of CP and 29 ± 1.4 g of AA/kg of DMI. These values may be considered the basal endogenous losses as they are similar to values obtained with the regression method, which estimates N losses when dietary N is null. Our results indicated that the inclusion of an ESBM improved the efficiency of ruminal microbial protein synthesis per digested kilogram of organic matter and CP, and increased CP and AA absorption in the small intestine despite a greater proportion of undigested dietary protein entering the duodenum.     

Hydrotreatment of jatropha oil over noble metal catalysts

Jatropha oil is a promising nonedible feedstock for producing renewable diesel. In this work, the hydrotreatment processing of jatropha oil was investigated. Instead of using conventional alumina-supported Co–Mo, Ni–Mo, and Ni–W catalysts that need sulfidation pretreatment, noble metals such as Pd and Ru were chosen. Trials were performed in an isothermal trickle-bed reactor and the reaction conditions were as follows: temperature 603–663?K, weight hourly space velocity (WHSV) 1 to 4/h, pressure 1.5–3?MPa, and H₂/oil ratio 200–800 (v/v). Yield of n-C₁₅ to n-C₁₈ hydrocarbons was maximized (70.3 and 43.8% for Pd/Al₂O₃ and Ru/Al₂O₃, respectively) at the following conditions: T?=?663 K, WHSV?=?2/h, P?=?3?MPa, and H₂/oil ratio?=?600 (v/v). Since Ru favored cracking reactions to a larger extent than Pd, the yield of C₁₅ to C₁₈ hydrocarbons over Ru/Al₂O₃ was lowered. Using simple first-order plots for oil conversion, activation energies for the hydrotreating process over Pd/Al₂O₃ and Ru/Al₂O₃ were found and they were equal to 109 and 121?kJ/mol, correspondingly.     

Thermal Stability of Polymer Additives: Comparison of Decomposition Models Including Oxidative Pyrolysis

The thermo‐oxidative stability of widely used polymer additives has been investigated. A comparative analytical approach with classic and innovative decomposition models for polymer additives was conducted and the results supported using quantum‐chemical calculations. Unique pyrolysis products of the analytes were compiled utilizing pyrolysis online coupled to gas chromatography followed by mass spectrometric detection (Pyr‐GC–MS). The pyrolysis was either performed under inert conditions or in an oxygen‐containing atmosphere. Squalane was applied as polymer‐mimicking liquid next to low density polyethylene (LDPE) and polyamide 6 (PA 6) as matrices for 10 selected additives. The additives included in this study range from antioxidants and plasticizers to processing aids. These were selected to address a range of application in consumer products and to cover different chemical classes. The toxicological relevance of additives and potential breakdown products was considered. Consequently, degradation of sterically hindered antioxidants, diarylamines, and a trimellitic acid derivative was investigated. The findings were used to predict the behavior of consumer products made of polymeric materials entailing additives. The level of Antioxidant 2246 [2‐tert‐butyl‐6‐[(3‐tert‐butyl‐2‐hydroxy‐5‐methylphenyl)methyl]‐4‐methylphenol] and one of its predicted decomposition products was determined in baby bottle nipples made of natural rubber [2‐tert‐butyl‐4‐methylphenol] utilizing the complementary technique of gas chromatography coupled to tandem mass spectrometry (GC–MS/MS). This study provides a comprehensive characterization of important polymer additives and enables the prioritization of degradation products for further risk assessment. J. VINYL ADDIT. TECHNOL., 25:E12–E27, 2019. © 2018 The Authors. Journal of Vinyl and Additive Technology published by Wiley Periodicals, Inc. on behalf of Society of Plastics Engineers     

Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients

Abstract

Microalgae are unicellular microorganisms that can be rich in proteins and are therefore a valuable ingredient in different foods. So far microalgae are mainly utilized in foods in low concentrations as a whole-cell ingredient even though it is known that proteins extracted from microalgae can possibly posess various technofunctional properties, such as high protein solubility, emulsification, foaming, and gelation properties. The widespread usage of protein-rich ingredients obtained from microalgae is for the most part prevented by the high price of the biomass, the lack of efficient downstream processes, and the adverse taste. The aim of this review is to give insights into the fundamental properties of the growth and processing of microalgae, highlight the advantages of microalgae ingredients and show potential applications based on the technofunctional, nutritional and sensory properties that were reported. Moreover, the existing challenges and knowledge gaps that hinder the application of microalgal proteins in foods are discussed.     

Privacy-preserving iris authentication using fully homomorphic encryption

Multimedia Tools and Applications - Rapid advancement in technology has led to the use of biometric authentication in every field. In particular, from the past few years, iris recognition systems...     

An optimization method based on the evolutionary and topology approaches to reduce the mass of composite wind turbine blades

In optimization of transient problems, a robust, stable, and efficient numerical scheme for time integration is of much importance. Recently, the mixed Lag     

Calcium phosphates grown on bacterial cellulose template

Bacterial cellulose membranes were employed as templates for calcium phosphates deposition by successive immersion in solutions of Ca(NO₃)₂·4H₂O and (NH₄)₂HPO₄, under ultrasonication. During the wet chemical reaction, mineral phases were loaded on bacterial cellulose fibrils, leading to precursor hybrid composites. These were subjected to a lyophilisation procedure in order to preserve the 3D porous aspect and afterwards to a thermal treatment with the aim of removing the polymeric phase and generating well crystallized structures. Different types of morphologies were achieved by varying the heating rate, as well as the calcination temperature and period. The as-prepared samples and the final ones were investigated from compositional and structural point of view through X-ray diffraction and Fourier-transform infrared spectroscopy and morphologically concerning by scanning electron microscopy. The magnetic properties were also evaluated in order to demonstrate the suitability of the obtained materials for the development of magnetic scaffolds dedicated to hard tissue applications.     

Sol-Gel Preparation and Spectroscopic Properties of Modified Sodium Silicate /Tartrazine Dye Nanocomposite

Silicon - Thin film nanocomposites of sodium silicate (80 SiO2 –20 Na2O)/ tartrazine dye (E102) prepared using sol gel process in acidic system. The change in the physicochemical properties...     

Food recognition using neural network classifier and multiple hypotheses image segmentation

ABSTRACT

This paper proposes the multiple-hypotheses image segmentation and feed-forward neural network classifier for food recognition to improve the performance. Initially, the food or meal image is given as input. Then, the segmentation is applied to identify the regions, where a particular food item is located using salient region detection, multi-scale segmentation, and fast rejection. Then, the features of every food item are extracted by the global feature and local feature extraction. After the features are obtained, the classification is performed for each segmented region using a feed-forward neural network model. Finally, the calorie value is computed with the aid of (i) food volume and (ii) calorie and nutrition measure based on mass value. The experimental results and performance evaluation are validated. The outcome of the proposed method attains 0.947 for Macro Average Accuracy (MAA) and 0.959 for Standard Accuracy (SA), which provides better classification performance.