Abstract: The transition to a more sustainable economy is directed by a reduction in the consumption of raw materials in equivalent production. The recovery of byproducts and especially the dredged sediment as mineral addition in cements matrix represents an alternative to reduce raw material consumption and construction sector’s carbon footprint. However, the efficient use of sediment requires adequate and optimal treatment. Several processing techniques have so far been applied in order to improve some physicochemical properties. The heat treatment by calcination was effective in removing the organic fraction and activates the pozzolanic properties. In this article, the effect of the optimized heat treatment of marine sediments in the physico-mechanical and environmental properties of mortars are shown. A finding is that the optimal substitution of a portion of cement by treated sediments by calcination at 750 °C helps to maintain or improve the mechanical properties of the cement matrix in comparison with a standard reference mortar. The use of calcined sediment enhances mortar behavior in terms of mechanical strength and durability. From an environmental point of view and life cycle, mortars formulated containing treated sediments are considered inert with respect to the inert waste storage facilities reference (ISDI-France).
Abstract: Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.
Abstract: Protein subchloroplast locations are correlated with its
functions. In contrast to the large amount of available protein
sequences, the information of their locations and functions is less
known. The experiment works for identification of protein locations
and functions are costly and time consuming. The accurate prediction
of protein subchloroplast locations can accelerate the study of
functions of proteins in chloroplast. This study proposes a Random
Forest based method, ChloroRF, to predict protein subchloroplast
locations using interpretable physicochemical properties. In addition
to high prediction accuracy, the ChloroRF is able to select important
physicochemical properties. The important physicochemical
properties are also analyzed to provide insights into the underlying
mechanism.
Abstract: This work presents the hydrogen production from
steam gasification of palm kernel shell (PKS) at 700 oC in the
presence of 5% Ni/BEA and 5% Fe/BEA as catalysts. The steam
gasification was performed in two-staged reactors to evaluate the
effect of calcinations temperature and the steam to biomass ratio on
the product gas composition. The catalytic activity of Ni/BEA
catalyst decreases with increasing calcinations temperatures from 500
to 700 oC. The highest H2 concentration is produced by Fe/BEA
(600) with more than 71 vol%. The catalytic activity of the catalysts
tested is found to correspond to its physicochemical properties. The
optimum range for steam to biomass ratio if found to be between 2 to
4. Excess steam content results in temperature drop in the gasifier
which is undesirable for the gasification reactions.
Abstract: Five crystal modifications of water insoluble
artesunate were generated by recrystallizing it from various solvents
with improved physicochemical properties. These generated crystal
forms were characterized to select the most potent and soluble form.
SEM of all the forms showed changes in external shape leading them
to be different morphologically. DSC thermograms of Form III and
Form V showed broad endotherm peaks at 83.04oC and 76.96oC prior
to melting fusion of drug respectively. Calculated weight loss in TGA
revealed that Form III and Form V are methanol and acetone solvates
respectively. However, few additional peaks were appeared in XRPD
pattern in these two solvate forms. All forms exhibit exothermic
behavior in buffer and two solvates display maximum ease of
molecular release from the lattice. Methanol and acetone solvates
were found to be most soluble forms and exhibited higher
antimalarial efficacy showing higher survival rate (83.3%) after 30
days.
Abstract: Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120Ôäâ for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 was the highest of all the starches. Birefringence was displayed clear at the center of native starch. For HMT starches, pronounced birefringence was exhibited on the periphery of starch granules; however, birefringence disappeared at the centre of some starch granules. The shape of HMT starches hadn-t been changed and the integrity of starch granules was preserved for all the conditions. Concavity could be observed on HMT starches under scanning electronic microscopy. After HMT, apparent amylose contents were increased and starch macromolecule was degraded in comparison with those of native starch. There was a reduction in swelling power on HMT starches, but the solubility of HMT starches was higher than that of native starch. Both of native and HMT starches showed A-type X-ray diffraction pattern. Furthermore, there is a higher intensity at the peak of 15.0 and 22.9 Å than those of native starch.