Abstract: In the thermal power plants established to meet the energy need, lignite with low calorie and high ash content is used. Burning of these coals results in wastes such as fly ash, slag and flue gas. This constitutes a significant economic and environmental problems. However, fly ash can find evaluation opportunities in various sectors. In this study, the effectiveness of fly ash on suspended solid removal from marble processing wastewater containing high concentration of suspended solids was examined. Experiments were carried out for two different suspensions, marble and travertine. In the experiments, FeCl3, Al2(SO4)3 and anionic polymer A130 were used also to compare with fly ash. Coagulant/flocculant type/dosage, mixing time/speed and pH were the experimental parameters. The performances in the experimental studies were assessed with the change in the interface height during sedimentation resultant and turbidity values of treated water. The highest sedimentation efficiency was achieved with anionic flocculant. However, it was determined that fly ash can be used instead of FeCl3 and Al2(SO4)3 in the travertine plant as a coagulant.
Abstract: In Japan, meat-type chickens are mainly classified into three categories: (1) Broilers, (2) Branded chickens, and (3) Jidori (Free-range local traditional pedigree chickens). The Jidori chickens are certified by the Japanese Ministry of Agriculture, whilst, for the Branded chickens, there is no regulation with respect to their breed (genotype) or methods for rearing them. It is, therefore, relatively easy for poultry farmers to introduce Branded than Jidori chickens. The Branded chickens are normally fed a low-calorie diet with ingredients such as herbs, which lengthens their breeding period (compared with that of the Broilers) and increases their market value. In the field of inventory management, fast-growing animals such as broilers are categorised as ameliorating items. To the best of our knowledge, there are no previous studies that have explicitly considered smaller sized poultry farmers with limited breeding areas. This study develops an inventory model for a small sized poultry farmer that produces both the Broilers (Product 1) and the Branded chickens (Product 2) with different amelioration rates. The poultry farmer’s total profit per unit of time is formulated as a function of selling prices by using a price-dependent demand function. The existence of a unique optimal selling price for each product, which maximises the total profit, established. It has also been confirmed through numerical examples that, when the breeding area is fixed, the total profit could increase if the poultry farmer reduced the product quantity of Product 1 to introduce Product 2.
Abstract: Background: In addition to reducing body weight, the low-calorie diets can reduce the lean body mass. It is hypothesized that in addition to reducing the body weight, the low-calorie diets can maintain the lean body mass. So, the current study aimed at evaluating the effects of high-protein diet with calorie restriction on body composition in overweight and obese individuals. Methods: 36 obese and overweight subjects were divided randomly into two groups. The first group received a normal-protein, low-energy diet (RDA), and the second group received a high-protein, low-energy diet (2×RDA). The anthropometric indices including height, weight, body mass index, body fat mass, fat free mass, and body fat percentage were evaluated before and after the study. Results: A significant reduction was observed in anthropometric indices in both groups (high-protein, low-energy diets and normal-protein, low-energy diets). In addition, more reduction in fat free mass was observed in the normal-protein, low-energy diet group compared to the high -protein, low-energy diet group. In other the anthropometric indices, significant differences were not observed between the two groups. Conclusion: Independently of the type of diet, low-calorie diet can improve the anthropometric indices, but during a weight loss, high-protein diet can help the fat free mass to be maintained.
Abstract: As smartphones are equipped with various sensors,
there have been many studies focused on using these sensors to create
valuable applications. Human activity recognition is one such
application motivated by various welfare applications, such as the
support for the elderly, measurement of calorie consumption, lifestyle
and exercise patterns analyses, and so on. One of the challenges one
faces when using smartphone sensors for activity recognition is that
the number of sensors should be minimized to save battery power. In
this paper, we show that a fairly accurate classifier can be built that
can distinguish ten different activities by using only a single sensor
data, i.e., the smartphone accelerometer data. The approach that we
adopt to deal with this twelve-class problem uses various methods.
The features used for classifying these activities include not only the
magnitude of acceleration vector at each time point, but also the
maximum, the minimum, and the standard deviation of vector
magnitude within a time window. The experiments compared the
performance of four kinds of basic multi-class classifiers and the
performance of four kinds of ensemble learning methods based on
three kinds of basic multi-class classifiers. The results show that
while the method with the highest accuracy is ECOC based on
Random forest.
Abstract: Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).
Abstract: Torrefaction is one of waste to energy (WTE) technologies developing in Taiwan recently, which can reduce the moisture and impuritiesand increase the energy density of biowaste effectively.To understand the torrefaction characteristics of different biowaste and the influences of different torrefaction conditions, four typical biowaste were selected to carry out the torrefaction experiments. The physical and chemical properties of different biowaste prior to and after torrefaction were analyzed and compared. Experimental results show that the contents of elemental carbon and caloric value of the four biowaste were significantly increased after torrefaction. The increase of combustible and caloric value in bamboo was the greatest among the four biowaste. The caloric value of bamboo can be increased from 1526 kcal/kg to 6104 kcal/kg after 300oC and 1 hour torrefaction. The caloric valueof torrefied bamboo was almost four times as the original. The increase of elemental carbon content in wood was the greatest (from 41.03% to 75.24%), and the next was bamboo (from 47.07% to 74.63%). The major parameters which affected the caloric value of torrefied biowaste followed the sequence of biowaste kinds, torrefaction time, and torrefaction temperature. The optimal torrefaction conditions of the experiments were bamboo torrefied at 300oC for 3 hours, and the corresponding caloric value of torrefied bamboo was 5953 kcal/kg. This caloric value is similar to that of brown coal or bituminous coal.
Abstract: Impact of adopting products promoted by the Consortium for Improving Agriculture-based livelihoods in Central Africa (CIALCA) on food and nutrition security was tested. Multi-stage sampling was used to select 7 project mandate areas, 5 villages/mandate area (stratified into action, satellite and control sites) and 913 households. Structured questionnaires were administered; analysis of impact based on comparison between stratums, differences in means tested by ANOVA and significance of difference obtained by Tukey's HSD multiple rank tests. Perception of adequate food sufficiency received a higher rating in action and satellite sites compared to control sites reason being improved agricultural technologies. For >60% of households, worsened food security was due to climatic conditions. Although a higher proportion of households in action and satellite was meeting calorie RDIs in DRC and Burundi the difference was insignificant from control sites. 53% of respondents in control sites indicated a decrease in intake of protein rich foods, this was significantly higher than the proportion in the action (46%) and satellite (41%) sites.
Abstract: Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
Abstract: Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.
Abstract: Cow milk, is a product of the mammary gland and
soymilk is a beverage made from soybeans; it is the liquid that
remains after soybeans are soaked. In this research effort, we
compared nutritional parameters of this two kind milk such as total
fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate,
lactose, water, total solids, ash, pH, acidity and calories content in
one cup (245 g). Results showed soymilk contains 4.67 grams of fat,
0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of
carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids
and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of
P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk
contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of
protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water,
12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of
Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was
0.21% . Soy milk is one of plant-based complete proteins and cow
milk is a rich source of nutrients as well. Cow milk is containing near
twice as much fat as and ten times more fatty acids do soymilk. Cow
milk contains greater amounts of mineral (except Fe) it contain more
than three hundred times the amount of Ca and nearly twice the
amount of P as does soymilk but soymilk contains more Fe (ten time
more) than does cow milk. Cow milk and soy milk contain nearly
identical amounts of protein and water and fiber is a big plus, dairy
has none. Although what we choose to drink is really a mater of
personal preference and our health objectives but looking at the
comparison, soy looks like healthier choices.
Abstract: This paper analysed the food security situation among
Nigerian rural farmers. Data collected on 202 rural farmers from
Benue State were analysed using descriptive and inferential statistics.
The study revealed that majority of the respondents (60.83%) had
medium dietary diversity. Furthermore, household daily calorie
requirement for the food secure households was 10,723 and the
household daily calorie consumption was 12,598, with a surplus
index of 0.04. The food security index was 1.16. The Household
daily per capita calorie consumption was 3,221.2. For the food
insecure households, the household daily calorie requirement was
20,213 and the household daily calorie consumption was 17,393. The
shortfall index was 0.14. The food security index was 0.88. The
Household daily per capita calorie consumption was 2,432.8. The
most commonly used coping strategies during food stress included
intercropping (99.2%), reliance on less preferred food (98.1%),
limiting portion size at meal times (85.8%) and crop diversification
(70.8%).