Jul 19 2010The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated Osmotically dehydrated samples had the lowest drying time while pretreated samples dried faster than untreated samples generally The nutritional quality of the dried samples however varied with the different Our results showed that pretreatment can improve the quality of DNA from dried specimens The pretreatment effects of 0 9% NaCl buffer and STE buffer were better than those of PBS buffer and sterile water The phylogenetic analyses results showed that museum specimens can be used to generate cogent phylogenetic inferences

Effect of different pre

Dec 01 2007Effects of pre-treatments on the quality characteristics of dehydrated tomato slices during dehydration in different driers are presented in Table 1 Table 2 Results show that pre-treatment with CaCl 2 and NaCl increased water removal and moisture mobility in tomato slices during drying and these pre-treatments influenced the drying kinetics of tomato by evident changes in texture of dip

Sep 19 2016Effect on DNA Yield Four different methods for the pretreatment lysis of bacterial cells in 18 cervicovaginal lavage samples from different women were used in this study Following extraction of DNA using a commercial kit the total yield of genomic DNA was determined and compared between different lysis methods

Different drying methods have effect on the biochemical and functional properties of dehydrated products (Ogunlakin et al 2012) Hot water blanching and sulphiting are forms of pretreatment food products are usually subjected to prior to drying in order to prevent oxidative browning

Nov 13 2014The physico-chemical properties of the castor oil extracted using different solvents were also estimated to determine its quality potential using ASTM methods Similarly the performance of seed pre-treatment on the oil yield and the suitability of methanol as a possible extracting and reactive solvent for biodiesel production was also

Jul 30 2009The effects of five domestic cooking methods including steaming microwaving boiling stir-frying and stir-frying followed by boiling (stir-frying/boiling) on the nutrients and health-promoting compounds of broccoli were investigated The results show that all cooking treatments except steaming caused significant losses of chlorophyll and vitamin C and significant decreases of total

EFFECT OF CELLOBIASE AND SURFACTANT

studied The effect of different surfactants on enzymatic hydrolysis of lignocelluloses was also investigated EXPERIMENTAL Raw Materials and Enzymes The wheat straw used in this work was obtained from a local farm in Wuji Hebei Province China Before any pretreatment the wheat straw was thoroughly washed to

The concentration of ammonia nitrogen in a slaughterhouse wastewater sample was determined using Nessler's reagent spectrophotometry with four different pretreatment approaches Comparison of the results shows that the concentrations increased in the following order: coagulation sedimentation boric acid absorption filtration acidifying filtration

Jul 19 2010The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated Osmotically dehydrated samples had the lowest drying time while pretreated samples dried faster than untreated samples generally The nutritional quality of the dried samples however varied with the different

Dec 15 2010Effect of different extraction methods on fiber quality of nettle (Urtica dioica L ) Laura Bacci Sara Di Lonardo Lorenzo Albanese Giorgio Mastromei and Brunella Perito Textile Research Journal 2010 81 : 8 827-837

Oct 24 2014Methods We conducted a comparison of pretreatment with P2Y 12 inhibitors versus no pretreatment in patients with non-ST elevation ACS independently of the strategy applied (invasive or conservative) using a methodology described previously 21 22 We selected studies in which a majority (50%) of patients had non-ST elevation ACS The main analysis was performed combining

Zhang Ping Zheng Zhian Jiang Qingwu Effects of different pretreatment methods on quality and drying characteristics of Poria cocos after harvest[J] Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE) 2018 34(20):294-304

Chemical pretreatment such as ethyl oleate was found to be suitable for improving the drying rate and therefore increasing drying speed but has little effect on product quality of strawberry The effects of pretreatment solution on some fruits such as strawberry apricot and cranberries were studied before drying so as to remove the wax

other pretreatment methods followed by the immersion in hotwater( C)for minutes Immersionsinconcentrated sulfuricacid( MH 2 SO 4) for minutes come third while immersion in cold water at room temperature for hours was fourth e least among the pretreatment methods was thecontrol Highgermination seedlinggrowth andsurvival

Effect of pre

The effects of pre-treatment and preservation methods on the mineral composition and nutritional quality of bitter gourd leaves harvested from the wild and around homestead were investigated The pre-treatments consisted of 30 sec 2 and 5 min immersion of leaves in boiling water followed by one of oven sun or air-drying as preservation methods

Different drying methods have effect on the biochemical and functional properties of dehydrated products (Ogunlakin et al 2012) Hot water blanching and sulphiting are forms of pretreatment food products are usually subjected to prior to drying in order to prevent oxidative browning

In this study the nutritional qualities of the final product (sweet potato flour) was improved by different pre-treatment methods The drying carried out by using of fluidized bed dryer The physical biochemical and organoleptic evaluation were

Effect of Pre-Treatments and Drying Methods on the Chemical Quality and Microbial Density of Wild Edible Oyster Mushroom Published: August 31 2017 40/44 mushrooms of the Pleurotus genus are more delicate and sensitive than the Agaricus genus and they start deteriorating immediately within one day after the harvest

Different pretreatment methods also influenced the progress of torrefaction After all washings the fuels became less reactive to thermal degradation and therefore mass (and energy yields) increased during a fixed torrefaction operation

In particular quality of life and vigilance were not investigated Due to the physiological character of the study we focused exclusively on the given parameters However using different questionnaires in heterogeneous populations it has recently been shown that NMV leads to an improvement in the quality

Thermal mechanical and biological pretreatment methods can be combined to achieve either of the above goals Both financial and environmental issues have to be considered when determining the ways landfills will be managed in the future as part of an optimized integrated waste management system

Apr 19 2000Good water quality is fundamental to any aqueous pretreatment system Excessive water hardness and TDS limit the effectiveness of chemical stages leading to greater chemical usage 1 Softened water is not the answer the softening process simply replaces sodium for heavier elements in

Major reasons for the exclusion of studies were (1) nonrandomized treatment assignment 4 19 20 (2) comparison of alcohol intake rather than alcohol reduction on BP 20–23 (3) comparison of the effects of different dosages of alcohol on BP 24 (4) comparison of the effects of multiple interventions (including alcohol reduction) on BP 25 and

Bacci L Di Lonardo S Albanese L Mastromei G Perito B (2010) Effect of different extraction methods on fiber quality of nettle (Urtica Dioica L ) Text Res J 81:827–837 CrossRef Google Scholar Baley C (2002) Analysis of the flax fibres tensile behaviour and analysis of the tensile stiffness increase