Abstract: Estimation of stature is an important step in developing a biological profile for human identification. It may provide a valuable indicator for unknown individual in a population. The aim of this study was to analyses the relationship between stature and lower limb dimensions in the Malaysian population. The sample comprised 100 corpses, which included 69 males and 31 females between age ranges of 20 to 90 years old. The parameters measured were stature, thigh length, lower leg length, leg length, foot length, foot height and foot breadth. Results showed that mean values in males were significantly higher than those in females (P < 0.05). There were significant correlations between lower limb dimensions and stature. Cross-validation of the equation on 100 individuals showed close approximation between known stature and estimated stature. It was concluded that lower limb dimensions were useful for estimation of stature, which should be validated in future studies.
Abstract: Plant growth is affected by the osmotic stress as well as toxicity of salt in leaves. In order to study of salt stress effects on stomatal conductance and growth rate and relationship between them as wells osmotic and Na+-specific effects on these traits, four bread wheat genotypes differing in salt tolerance were selected. Salinity was applied when the leaf 4 was fully expanded. Sodium (Na+) concentrations in flag leaf blade at 3 salinity levels (0, 100 and 200 mM NaCl) were measured. Salt-tolerant genotypes showed higher stomatal conductance and growth rate compared to salt-sensitive ones. After 10 and 20 days exposure to salt, stomatal conductance and relative growth rate were reduced, but the reduction was greater in sensitive genotypes. Growth rate was reduced severely in the first period (1-10 days) of salt commencements and it was due to osmotic effect of salt not Na+ toxicity. In the second period (11-20 days) after salt treatment growth reduced only when salt accumulated to toxic concentrations in the leaves. A positive relationship between stomatal conductance and relative growth rate showed that stomatal conductance can be a reliable indicator of growth rate, and finally can be considered as a sensitive indicator of the osmotic stress. It seems 20 days after salinity, the major effect of salt, especially at low to moderate salinity levels on growth properties was due to the osmotic effect of salt, not to Na+-specific effects within the plant.
Abstract: Chaiyaphum Starch Co. Ltd. is one of many starch
manufacturers that has introduced machinery to aid in manufacturing.
Even though machinery has replaced many elements and is now a
significant part in manufacturing processes, problems that must be
solved with respect to current process flow to increase efficiency still
exist. The paper-s aim is to increase productivity while maintaining
desired quality of starch, by redesigning the flipping machine-s
mechanical control system which has grossly low functional lifetime.
Such problems stem from the mechanical control system-s bearings,
as fluids and humidity can access into said bearing directly, in
tandem with vibrations from the machine-s function itself. The wheel
which is used to sense starch thickness occasionally falls from its
shaft, due to high speed rotation during operation, while the shaft
may bend from impact when processing dried bread. Redesigning its
mechanical control system has increased its efficiency, allowing
quality thickness measurement while increasing functional lifetime
an additional 62 days.
Abstract: The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products.
Abstract: The effect of flooding can be a serious problem for
wheat farmers, even at dry land condition. Amount of flooding
damage depends on duration flooding, developmental stage, wheat
type and variety. Therefore as a factorial experiment in randomized
complete design based on winter bread wheat cultivars (Pishtaz,
Marvdasht, Shiraz, Zarin, Shahriar, C-81-4, Sardari, Agosta seed,
FGS and Azar2) at stages (Non- flooding stress, flooding at tillering
and stem elongation stages for 15 days) carried out in Faculty of
Agriculture, Razi University, Kermanshah, Iran. During flooding,
soil environment of plant roots were water saturated. Analysis of
variance showed that flooding had a significant effect on the number
of grains per spike, grain weight per spike and a grain weight. Hence
flooding reduces the number of grain per spike between 27.1 to 42.5
percent, grain weight per spike between 34.7 to 54.4 percent and
single grain weight between 12.1 to 15.1 percent. Effects of flooding
at the tillering stage reduced higher than stem elongation stage on
studied traits. The result also showed that flooding at tillering stage
delayed spikelet primordial and floret. Between wheat cultivars was
significant for traits, but were different reactions. "Shiraz", "Zarin"
and "Shahriar" had the most no. grain per spike, but "Zarin" and
"Sardari" had the most grain weight per spike and single grain
weight, respectively. Also, interaction between start of flooding and
cultivar was significant.
Abstract: This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.
Abstract: In the present research, two nutraceuticals made from
red grape and walnut that showed previously to improve kidney
dysfunction were incorporated separately into functional foods' bread
made from barley and rice bran. The functional foods were evaluated
in rats in which chronic renal failure was induced through feeding
diet rich in adenine and phosphate (APD). The evaluation based on
assessing kidney function, oxidative stress, inflammatory biomarkers
and body weight gain. Results showed induction of chronic kidney
failure reflected in significant increase in plasma urea, creatinine,
malondialdehyde, tumor necrosis factor- α and low density
lipoprotein cholesterol along with significant reduction of plasma
albumin, and total antioxidant and creatinine clearance and body
weight gain on feeding APD compared to control healthy group.
Feeding the functional foods produced amelioration in the different
biochemical parameters and body weight gain indicating
improvement in kidney function.
Abstract: Hydroxymethylfurfural (HMF) is formed by thermally
treating products rich in carbohydrates. HMF and other furan
derivatives are toxic.
The aim of the research was to establish the content of HMF in
gingerbread biscuits with honey and sugar syrup additives by using
three leavening agents— ammonium carbonate (NH4HCO3 and
(NH4)2CO3), baking powder, and baking soda (NaHCO3).
The content of HMF is significantly affected by the leavening
agent used. The content of HMF with honey where ammonium
carbonate was used as additive range from 5.7 to 27.3mg 100g-1, but
when sugar syrup is used the content varies from 2.3 to 7.4mg 100g-1.
When baking powder and baking soda are used as leavening agents,
the content of HMF exceeds 4mg 100g-1 in the event honey had been
added and the baking time had been longer (10 minutes at 180°C or
9 minutes at 200°C).
Abstract: Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.
Abstract: Human skull is shown to exhibit numerous sexually dimorphic traits. Estimation of sex is a challenging task especially when a part of skull is brought for medicolegal investigation. The present research was planned to evaluate the sexing potential of the dimensions of foramen magnum in forensic identification by craniometric analysis. Length and breadth of the foramen magnum was measured using Vernier calipers and the area of foramen magnum was calculated. The length, breadth, and area of foramen magnum were found to be larger in males than females. Sexual dimorphism index was calculated to estimate the sexing potential of each variable. The study observations are suggestive of the limited utility of the craniometric analysis of foramen magnum during the examination of skull and its parts in estimation of sex.
Abstract: The objective of the research was to study of foot
anthropometry of children aged 7-12 years in the South of Thailand Thirty-three dimensions were measured on 305 male and 295 female
subjects with 3 age ranges (7-12 years old). The instrumentation consists of four types of anthropometer, digital vernier caliper, digital
height gauge and measuring tape. The mean values and standard
deviations of average age, height, and weight of the male subjects were 9.52(±1.70) years, 137.80(±11.55) cm, and 37.57(±11.65) kg.
Female average age, height, and weight subjects were 9.53(±1.70) years, 137.88(±11.55) cm, and 34.90(±11.57) kg respectively. The
comparison of the 33 comparison measured anthropometric. Between
male and female subjects were sexual differences in size on women in almost all areas of significance (p
Abstract: Nigerian bread is baked with vitamin A fortified wheat flour. Study aimed at determining its contribution to preschoolers- vitamin A nutriture. A cross-sectional/experimental study was carried out in four poor-urban Local Government Areas (LGAs) of Metropolitan Lagos, Nigeria. A pretested food frequency questionnaire was administered to randomly selected mothers of 1600 preschoolers (24-59 months). Retinyl Palmitate content of fourteen bread samples randomly collected from bakeries in all LGAs was analyzed at 0 and 5 days at 25oC using High Performance Liquid Chromatography. Data analysis was done at p
Abstract: The research object was wheat bread. Experiments
were carried out at the Faculty of Food Technology of the Latvia
University of Agriculture. An active packaging in combination with
modified atmosphere (MAP, CO2 60% and N2 40%) was examined
and compared with traditional packaging in air ambiance. Polymer
Multibarrier 60, PP and OPP bags were used. Influence of iron based
oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas
Chemical Europe Ageless® was tested on the quality during the shelf
of wheat bread. Samples of 40±4 g were packaged in polymer
pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC
C300 vacuum chamber machine, and stored in room temperature
+21.0±0.5 °C. The physiochemical properties – weight losses,
moisture content, hardness, pH, colour, changes of atmosphere
content (CO2 and O2) in headspace of packs, and microbial
conditions were analysed before packaging and in the 7th, 14th, 21st
and 28th days of storage.
Abstract: The intention of this study to design the probability optimized sewing sack-s workstation based on ergonomics for productivity improvement and decreasing musculoskeletal disorders. The physical dimensions of two workers were using to design the new workstation. The physical dimensions are (1) sitting height, (2) mid shoulder height sitting, (3) shoulder breadth, (4) knee height, (5) popliteal height, (6) hip breadth and (7) buttock-knee length. The 5th percentile of buttock knee length sitting (51 cm), the 50th percentile of mid shoulder height sitting (62 cm) and the 95th percentile of popliteal height (43 cm) and hip breadth (45 cm) applied to design the workstation for sewing sack-s operator and the others used to adjust the components of this workstation. The risk assessment by RULA before and after using the probability optimized workstation were 7 and 7 scores and REBA scores were 11 and 5, respectively. Body discomfort-abnormal index was used to assess muscle fatigue of operators before adjustment workstation found that neck muscles, arm muscles area, muscles on the back and the lower back muscles fatigue. Therefore, the extension and flexion exercise was applied to relief musculoskeletal stresses. The workers exercised 15 minutes before the beginning and the end of work for 5 days. After that, the capability of flexion and extension muscles- workers were increasing in 3 muscles (arm, leg, and back muscles).
Abstract: Processes of plant breeding, testing and licensing of new varieties, patent protection in seed production, relations in trade and protection of copyright are dependent on identification, differentiation and characterization of plant genotypes. Therefore, we focused our research on utilization of wheat storage proteins as genetic markers suitable not only for differentiation of individual genotypes, but also for identification and characterization of their considerable properties. We analyzed a collection of 102 genotypes of bread wheat (Triticum aestivum L.), 41 genotypes of spelt wheat (Triticum spelta L.), and 35 genotypes of durum wheat (Triticum durum Desf.), in this study. Our results show, that genotypes of bread wheat and durum wheat were homogenous and single line, but spelt wheat genotypes were heterogenous. We observed variability of HMW-GS composition according to environmental factors and level of breeding and predict technological quality on the basis of Glu-score calculation.
Abstract: Low temperature (LT) is one of the most abiotic
stresses causing loss of yield in wheat (T. aestivum). Four major
genes in wheat (Triticum aestivum L.) with the dominant alleles
designated Vrn–A1,Vrn–B1,Vrn–D1 and Vrn4, are known to have
large effects on the vernalization response, but the effects on cold
hardiness are ambiguous. Poor cold tolerance has restricted winter
wheat production in regions of high winter stress [9]. It was known
that nearly all wheat chromosomes [5] or at least 10 chromosomes of
21 chromosome pairs are important in winter hardiness [15]. The
objective of present study was to clarify the role of each chromosome
in cold tolerance. With this purpose we used 20 isogenic lines of
wheat. In each one of these isogenic lines only a chromosome from
‘Bezostaya’ variety (a winter habit cultivar) was substituted to
‘Capple desprez’ variety. The plant materials were planted in
controlled conditions with 20º C and 16 h day length in moderately
cold areas of Iran at Karaj Agricultural Research Station in 2006-07
and the acclimation period was completed for about 4 weeks in a
cold room with 4º C. The cold hardiness of these isogenic lines was
measured by LT50 (the temperature in which 50% of the plants are
killed by freezing stress).The experimental design was completely
randomized block design (RCBD)with three replicates. The results
showed that chromosome 5A had a major effect on freezing
tolerance, and then chromosomes 1A and 4A had less effect on this
trait. Further studies are essential to understanding the importance of
each chromosome in controlling cold hardiness in wheat.
Abstract: The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wheat ones were grown on the certified organic parcel in České Budějovice (the Czech Republic) between 2009 and 2012. Their baking quality was measured and evaluated with standard methods, and in accordance with ICC. The results have shown that the grain of hulled wheat varieties contain a lot of proteins in grains (up to 18 percent); even the organic hulled bread wheat varieties are characterized by such good baking quality. Einkorn and emmer wheat are of worse technological quality of proteins (low values of gluten index and Zeleny test), which is a disadvantage of these two wheat species. On the other hand, spelt wheat is of better technological quality and is similar to the control bread wheat varieties. Mixtures consisting of bread wheat, among others, are considered good alternatives; they may contribute to wider range of use of the hulled wheat species. It is one of the possibilities which may increase the proportion of proteins in bread wheat grains; the nutrition-rich hulled wheat grains may be also used in such way at the same time.
Abstract: The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
Abstract: The company-s ability to draw on a range of external
sources to meet their needs for innovation, has been termed 'open
innovation' (OI). Very few empirical analyses have been conducted
on Small and Medium Enterprises (SMEs) to the extent that they
describe and understand the characteristics and implications of this
new paradigm.
The study's objective is to identify and characterize different
modes of OI, (considering innovation process phases and the variety
and breadth of the collaboration), determinants, barriers and
motivations in SMEs. Therefore a survey was carried out among
Italian manufacturing firms and a database of 105 companies was
obtained. With regard to data elaboration, a factorial and cluster
analysis has been conducted and three different OI modes have
emerged: selective low open, unselective open upstream, and mid-
partners integrated open. The different behaviours of the three
clusters in terms of determinants factors, performance, firm-s
technology intensity, barriers and motivations have been analyzed
and discussed.
Abstract: Chaos and fractals are novel fields of physics and mathematics showing up a new way of universe viewpoint and creating many ideas to solve several present problems. In this paper, a novel algorithm based on the chaotic sequence generator with the highest ability to adapt and reach the global optima is proposed. The adaptive ability of proposal algorithm is flexible in 2 steps. The first one is a breadth-first search and the second one is a depth-first search. The proposal algorithm is examined by 2 functions, the Camel function and the Schaffer function. Furthermore, the proposal algorithm is applied to optimize training Multilayer Neural Networks.