Low temperature J-resistance curve determination of asphalt concrete using wavelet-Radon transform

A single specimen test using the three point single edge notched beam configuration at low temperatures for obtaining hot mix asphalt （HMA） resistance curves is developed.Resistance curves are obtained for mixtures at six temperature levels of＋5,0,-5,-10,-15,and-20 ℃ and three binder contents of 4％,4.5％,and 5％.Crack extension increments during the test are measured by means of an image processing technique using Radon transform and feature extraction.All the specimens exhibit a rising R-curve,indicating ductility and toughening mechanisms in the ductile-quasi brittle fracture of the mixture.It is observed that the reduction of temperature results in a further tendency of the mixture for unstable crack growth and less subcritical crack length.It is also shown that using the binarization process,an automatic index can be developed that can represent the extent of brittleness and extent of the low temperature in which the cracking has occurred.     

Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process

The antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate, ethyl gallate, propyl gallate, butyl gallate (GA-C4), octyl gallate, lauryl gallate, hexadecyl gallate and octadecyl gallate in frying oil (soybean oil) and oyster during frying were investigated. Rancimat induction period (RIP) assay indicated GA and its alkyl esters effectively improved the oxidative stability of soybean oil according to the ‘polar paradox’; that is, the antioxidant effects of the polyphenols decreased in lipid system with the increasing of hydrophobicity. Results also indicated that GA and its alkyl esters all effectively retarded lipid oxidation in oyster tissue according to parameters including RIP, peroxide value and electron spin resonance assays. Moreover, the antioxidant efficiency in oyster increased with the alkyl chain length until GA-C4, and thereafter, the antioxidant effects decreased, similar to the ‘cut-off effect’. This study provides basic data for improving the oxidative stability of seafood during frying.     

A novel and developed approximation for motion of a spherical solid particle in plane coquette fluid flow

The present article solves the couple equations of a spherical solid particle’s motion in plane coquette fluid flow by using the HPM-Padé technique which is a combination of the Homotopy Perturbation Method (HPM) and Padé approximation. The series solutions of the couple equations are developed. Generally, the truncated series solution is adequately in a small region and to overcome this limitation, the Padé techniques which have the advantage of turning the polynomial approximation into a rational function, are applied to the series solution to improve the accuracy and enlarge the convergence domain. The current results compared with those derived from HPM and the established fourth order Runge–Kutta method in order to ascertain the accuracy of the proposed method. It is found that this method can achieve more suitable results in comparison to HPM.     

Solvent and Extraction Conditions Control the Assayable Phenolic Content and Antioxidant Activities of Seeds of Black Beans,Canola and Millet

The effects of extraction solvent and conditions on the total phenolic content (TPC) and antioxidant activity of black beans, canola and foxtail millet were investigated. The antioxidant activity was assayed using 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity (DRSA) and oxygen radical absorbance capacity (ORAC). Four solvent systems, namely 70 % acetone, 80 % ethanol, 80 % methanol and a mixture of acetone/methanol/water (7:7:6, v/v/v) were used. The extraction methods adopted in this study included refluxing, homogenization, cold extraction and sonication. The TPC as measured using the Folin Ciocalteu's method were 12.35–28.39, 2.43–16.73, and 1.78–5.06 µmol catechin equivalents/g dry matter (dm) for canola, black beans and foxtail millet, respectively. Aqueous acetone afforded the highest TPC for black beans and canola. Within the same solvent system used, the TPC, DRSA and ORAC obtained from different extraction techniques differed for black beans, canola and foxtail millet. The results demonstrated that the solvent system as well as method influenced the extraction of phenolic compounds and their antioxidant activities, depending on the type of matrix in which phenolics were embedded.     

Effect of processing on the antioxidant activity of millet grains

Millets are generally dehulled and subjected to a hydrothermal treatment before consumption, thus the hulls can be used as a potential source of antioxidants. Several millet grains, namely kodo, finger (Ravi), finger (local), proso, foxtail, little and pearl millet were studied. Antioxidant activities of phenolic extracts obtained from whole grains, as well as their corresponding dehulled and cooked grains and hulls were studied for their total phenolic content (TPC), radical scavenging capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The phenolics present in whole grains were identified and quantified using HPLC and HPLC/MS and results were expressed as total for each of the phenolic groups. The TPC ranged from 2 to 112 μmol ferulic acid equivalents/g defatted meal. All varieties exhibited effective inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, peroxyl and superoxide radicals. Dehulling and cooking affected the TPC and radical scavenging and antioxidant activities of the grains, depending on the variety. In general, the antioxidant activity of phenolic extracts was in the order of hull > whole grain > dehulled grain > cooked dehulled grain With the exception of the two finger millet varieties, hulls of other millet grains had high TPC, thus demonstrating their superior antioxidant activity. Hydroxybenzoic acids, hydroxycinnamic acids and flavonoids in whole grains were identified as contributors to the observed effects. Therefore, dehulling of grain and hydrothermal treatments affect the phenolic content and antioxidant potential of millet grains.     

Use of Protein Hydrolysate from Yellow Stripe Trevally (<Emphasis Type="Italic">Selaroides leptolepis</Emphasis>) as Microbial Media

The objective of this study was to investigate the potential use of protein hydrolysate from yellow stripe trevally as a nitrogen source for the growth of different microorganisms. Protein hydrolysates from yellow stripe trevally with different degrees of hydrolysis (5, 15 and 25%) prepared using Alcalase (HA) or Flavourzyme (HF) were determined in comparison with commercial Bacto Peptone. For bacteria, Staphylococcus aureus and Escherichia coli, HF with 25% DH (HF₂₅) yielded the highest cell density and specific growth rate (μ _max) and the lowest generation time (t _d) (p?Saccharomyces cerevisiae and Candida albicans, Bacto Peptone yielded the higher growth rate than did HA and HF (p?μ _max and t _d were observed for fungus, Aspergillus oryzae (p?>?0.05). The pH of culture broth containing HF₂₅ decreased markedly during the first 8 hours of cultivation of S. aureus and E. coli (p?S. aureus (p?25 rendered the similar growth and colony size of S. aureus (p?>?0.05), compared with that containing Bacto Peptone. Scanning electron microscopic study revealed no differences in size and shape of microorganisms cultured in HF₂₅ and Bacto Peptone (p?>?0.05).     

Oxidative stability of structured lipids produced from borage (<Emphasis Type="Italic">Borago officinalis</Emphasis> L.) and evening primrose (<Emphasis Type="Italic">Oenothera biennis</Emphasis> L.) oils with docosahexaenoic acid

This study utilized γ-linolenic acid (18∶3n−6; GLA)-rich borage oil (BO) and evening primrose oil (EPO) for the synthesis of structured lipids (SL) and compared the oxidative stability of the products with those of unmodified BO and EPO as controls. Immobilized Novozym 435 lipase from Candida antarctica was used as the biocatalyst for SL production. BO or EPO eas enzymatically modified with docosahexaenoic acid (22∶6n−3; DHA), as the acyl donor, to produce SI. The SI were characterized and their oxidative stabilities evaluated. Among the oils examined, SL gave rise to higher quantities (P≤0.05) of conjugated dienes, TBARS, and headspace volatiles as compared to their unmodified counterparts. Results indicated that modified oils were less stable than their unmodified counterparts. The double bond index (DBI) and methylene bridge index (MBI) of oils decreased (P<0.05) during oxidation in the more unsaturated oils. An attempt was made to correlate various parameters of oxidation with DBI and MBI of oils; correlation coefficients (−r) were within the range of 0.574–0.973. This suggests that indicators such as DBI and MBI can reflect oxidative stability of oils.