Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey

Proximate composition and fatty acid (FA) profile of three commercial sea cucumbers; Holothuria tubulosa, Holothuria polii and Holothuria mammata caught from Aegean Sea of Turkey were analysed. The effects of regional variation and drying process on FA composition were also investigated. Moisture, protein, fat and ash contents of the species ranged between 81.24% and 85.24%, 7.88% and 8.82%, 0.09% and 0.18%, and 5.13% and 7.85%, respectively, with a significant changes among species (P < 0.05) with some exceptions. Although FA values varied significantly (P < 0.05) among species and regions, the changes for most FA types representing the same region for different species were not significantly different. Total polyunsaturated fatty acids (PUFA) were found to be higher than total saturated (SFA) and monosaturated FAs (MUFA) accounting for 53.0–62.12% for ∑PUFA, 13.28–16.41% for ∑MUFA and 13.99–19.21% for ∑SFA. While some individual SFAs and PUFAs decreased after drying process, various individual FAs of MUFA increased in their amounts (P < 0.05). Among PUFAs, the highest mean value of eicosapentaenoic acid and docosahexaenoic acid for all regions were determined for H. polii as 7.25% and H. tubulosa as 12.37% in fresh samples, respectively. This study represents new information relating to FA contents and drying effect on FA profile for these species.     

Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica

In this study, total contents of phenolic, flavanol and flavonol, antioxidant activities and antimicrobial activities of the Turkish endemic Salvia pisidica Boiss. & Heldr. ex Bentham (Lamiaceae) extract and essential oil were assessed in vitro. Total phenolic, flavanol and flavonol contents in the extract were 54.57 mg gallic acid equivalents (GAE)/g, 16.70 mg catechine equivalents (CE)/g and 18.19 mg rutin equivalents (RE)/g, respectively. Antioxidant activities (IC₅₀ value) of the extract and essential oil were determined as 4.88 and 6.41 mg/mL by DPPH assay, respectively. 31 compounds were determined in the essential oil using GC-MS and the major compounds (%) were camphor (23.76), sabinol (19.2), α-thujone (14.2) and eucalyptol (1.8-cineole) (5.8).The antimicrobial activity of the methanolic extract and the essential oil against 13 bacterial and two yeast strains was determined. The extract (concentration 5 g/100 ml or 10 g/100 ml) was effective against most of the strains tested, yet not against Bacillus cereus, Staphylococcus aureus, Aeromonas hydrophila and the two yeast strains tested. The essential oil (2 g/100 ml) showed an antimicrobial effect against all the gram (+) bacteria tested, against Saccharomyces cerevisiae, but was not effective against all gram (−) bacteria and Candida albicans. These results show that S.piscidica essential oil and extract could be considered as a natural alternative to traditional food preservatives and be used to enhance food safety and shelf life.     

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.     

A review of the day-ahead natural gas consumption in Denmark:starting point towards forecasting accuracy improvement

Natural gas consumption forecasting is crucial for transmission system operators,distribution system operators,traders,and other players in the market.This work...     

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability.     

Calculations of neutron-induced production cross-sections of W up to 20 MeV

Neutron-induced cross-sections for the stable isotopes ^{180,182,183,184,186}W in the energy region up to 20 MeV have been calculated. Calculations were made with the codes CEM03.01 and ALICE/ASH, using the following models: the Dubna version of the intranuclear cascade model for the cascade stage of interaction; the hybrid, the geometry dependent hybrid and the exciton model for the pre-equilibrium component; the Hauser–Feshbach and the Weisskopf–Ewing statistical models for the equilibrium component. Effects of some important model parameters such as level density parameter and pairing correction were investigated. Calculated cross-sections were compared with available experimental data in the literature and with ENDF/B-VI T = 300 K and JENDL-3.3 T = 300 K evaluated data libraries.     

Effect of ZnO type and concentration on the mophology,thermal, and mechanical properties of poly(ether ester)/ZnO composites

Poly(ether ester) (PEE) copolymers were synthesized in a two‐stage process involving transesterification and polycondensation. The synthesized copolymer and the zinc oxide (ZnO) were used in composite preparation by melt compounding. The influence of ZnO type and concentration on the morphology, thermal and mechanical properties of the composites were studied. DSC and XRD analyses indicated that crystallinity of composites was slightly reduced with ZnO content. Homogeneous dispersion of fillers in the polymer matrix was observed through morphological analyses. While in general tensile strength and elongation at break values of the composites decreased with increasing ZnO content, elastic modulus values increased with the addition of ZnO. Moreover, ZnO particles were modified with poly(N‐vinyl pyrrolidone) and a slight improvement in mechanical properties was observed, respectively over the composites containing unmodified particles. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Polymer Nanocomposite Hydrogels with Improved Metal Adsorption Capacity and Swelling Behavior: Influence of Spirulina Immobilization onto Montmorillonite Clay

Polacrylamide nanocomposite hydrogels were prepared by in situ free radical polymerization reaction in presence of Spirulina microalgae, which is immobilized in montmorillonite clay (Sp-MMT). The nanocomposite hydrogel having 1 wt.% Sp-MMT clay was found to have desired exfoliated structure, maximum swelling and improved thermal stability. It also showed maximum metal adsorption capacity, which is about 312% higher than that of neat PAAm hydrogel at the highest metal concentration. The presence of Spirulina's porous network structure where all potential binding sites are under receptive position was found to be responsible for the dramatic increase in the metal adsorption and swelling behavior.     

Increasing single-lap joint strength by adherend curvature-induced residual stresses

Single-lap joint (SLJ) geometry is the most widely used type of adhesive joint geometry. In this joint, peel stresses occur at the overlap ends due to load eccentricity and the presence of shear-free adhesive termination surfaces. These peel stresses, along with the transverse tensile stresses which occur along the overlap longitudinal axes, and adhesive shear stresses, ultimately cause joint failure. Obviously, reductions in these stresses should result in higher joint strength and increased load capacity. To this end, we exploited elastic spring-back capability of (steel) metal adherends by initially forming curved segments of varying arc lengths and radii at overlap ends. These adherends with curved-end sections were then bonded in single-lap configuration, simply by applying sufficient bonding pressure to elastically flatten the curved segments to result in typically flat overlap sections subsequent to adhesive cure and the removal of bonding pressure. Since the elastic adherend overlap ends tend to revert back to their initial curved form, they exert compressive residual stresses on the adhesive layer in the overlap end regions. We determined that the compressive residual stresses induced in this fashion considerably increased the load capacity of SLJs subjected to tension.