Effect of various processing parameters on the quality of papaya fruit tea

Exotic fruits from which drinks are ma de in most tropical countries are so abundant and such in a great variety, that it would probably be impossible for people to sample all of them, but they worth a try. Some of the great varieties of fruits used in drinks are bananas, guavas, papayas, oranges, pineapples, grapes, mangoes, watermelon, coconuts, longans, rambutans, strawberries, lime and tamarind

Olfaction-enhanced multimedia: Perspectives and challenges

This is the post-print version of the Article. The official published version can be accessed from the link below - Copyright @ 2011 Springer VerlagOlfaction—or smell—is one of the last challenges which multimedia and multimodal applications have to conquer. Enhancing such applications with olfactory stimuli has the potential to create a more complex—and richer—user multimedia experience, by heightening the sense of reality and diversifying user interaction modalities. Nonetheless, olfaction-enhanced multimedia still remains a challenging research area. More recently, however, there have been initial signs of olfactory-enhanced applications in multimedia, with olfaction being used towards a variety of goals, including notification alerts, enhancing the sense of reality in immersive applications, and branding, to name but a few. However, as the goal of a multimedia application is to inform and/or entertain users, achieving quality olfaction-enhanced multimedia applications from the users’ perspective is vital to the success and continuity of these applications. Accordingly, in this paper we have focused on investigating the user perceived experience of olfaction-enhanced multimedia applications, with the aim of discovering the quality evaluation factors that are important from a user’s perspective of these applications, and consequently ensure the continued advancement and success of olfaction-enhanced multimedia applications

Influence of organic acids on locomotor activity of Stratiolaelaps scimitus (Mesostigmata, Laelapidae)

Increasing the activity of zoophage Acari in agrocenoses, for example luring them to concentrations of harmful insects, could be effectively performed using attractants, for example organic acids that people use in households and industry. In our experiment, we studied the influence of organic acids on the locomotor activity of Stratiolaelaps scimitus (Womersley, 1956) (Mesostigmata, Laelapidae). Different organic acids caused certain reactions in those zoophages. Acetic acid encouraged this mite to activity and attracted it, while thioacetic acid inhibited and repelled it. Fatty acids such as tridecylic and oleic acids had an activating effect on the locomotor activity of S. scimitus. Three isomers of valeric acid inhibited locomotor activity, and the mites exerted negative chemostasis to them. Maximum locomotor activity of the mites was observed when using asparagine, ornithine, propionic acid, tridecanoic acid, boric acid, and arginine. Locomotor activity of the mites was inhibited by 3,3-dimethylbutanoic acid, thioacetic acid, pivalic acid, maleic acid, formic acid, succinic acid, 2-methylbutanoic acid, isovaleric acid, 6-aminohexanoic acid, and 2-oxoglutaric acid. We propose using attractiveness coefficient and coefficient of migratory activity, which reflect the effects of aroma compounds on mites. Those coefficients are helpful in identification of a behaviour model for mites exposed to aroma compound: attack, motionless state or escape. High attractiveness and migratory-activity coefficients mean attack on victim; low coefficients indicate motionless mites; high migratory activity and low attractiveness coefficient mean escape reaction. Our results indicate complexity of behaviour reactions of mites, which were sensitive to volatile chemical compounds in the environment. We found a high potential of using those compounds in attracting zoophages during their introduction in agrocenoses of greenhouses and open plots

Inhibitory activities of vitamins on 7-ketocholesterol formation in both chemical model systems and beef patties

Technical Session V: abstract O-V-04Cholesterol Oxidation Products (COPs), produced by Cholesterol oxidation, are a family of oxidative products generated in high-temperature processing and prolonged storage. COPs could be differentiated into two distinct origins – enzymatic and non-enzymatic source. They are implicated in various food sources, and known to exert certain chemical effects like toxicity, HMG-COA reductase inhibition and atherogenesis effect on human. Considerable researches were conducted to develop strategies as to reduce the associated risk. Yet, direct evidence regarding their effects on COPs formation is still lacking. The formation pathways of COPs have partially elucidated. However, there is still controversy over the inhibition mechanism on COPs formation. The objective of the present study is to identify potent inhibitors of COPs formation from 15 vitamins using chromatographic methods in beef patties. Moreover, the roles of pyridoxamine (the most potent inhibitors) in the formation of 7-ketocholesterol is characterized. The detailed mechanism involved in cholesterol oxidation model system is elucidated. To conclude, vitamin C, A, E and PM can significantly lower the formation of 7-ketocholesterol. Their antioxidant activities only make minor contribution to their inhibitory activities. Their inhibitory activities are mainly mediated via their direct participation in Cholesterol oxidation: direct trapping of the final secondary oxidative product – 7-ketocholesterol.postprin

Medical Support and Findings of the Skylab Program

Specific equipment used in carrying out Skylab medical experiments is outlined and illustrated. Also included are reviews of the techniques, frequency, and protocols of the tests designed to study the long term effects of weightlessness on the human body. In-flight investigations were an evaluation of the cardiovascular system, a study of metabolic activity, investigations in the field of neurophysiology, the determination of changes in body fluids, a precise measurement of total body metabolism, and a study of crew performance by use of a time and motion experiment. Significant data obtained from in-flight and postflight tests are outlined

Discrimination of Xihulongjing tea grade using an electronic tongue

Five grades of Xihulongjing tea (grade: AAA, AA, A, B and C, from the same region and processed with the same processing method) were discriminated using -Astree II electronic tongue (e-tongue) coupled with pattern recognition methods including principal component analysis (PCA), canonical discriminant analysis (CDA) and back-propagation neural networks (BPNN). Results of PCA and CDA showed that the grades of the samples were discriminated with the exception of a few overlap samples between grade AA and grade A. The discrimination of accuracy of the training sample set and the predicted sample set was 95.7 and 97.5%, respectively, by the analysis of BPNN. 92.9% of all the crossvalidated training sample set and 100% of the predicted sample set were exactly grouped by CDA. The sensory evaluation of the samples was consistent with the evaluation based on the e-tongue. Theresults show that the e-tongue is a potential tool to identify the tea quality

Multidimensional Gas Chromatography—Olfactometry for the Identification and Prioritization of Malodors from Confined Animal Feeding Operations

Odor profiling efforts were directed at applying to high-density livestock operations some of the lessons learned in resolving past, highly diverse, odor-focused investigations in the consumer product industry. Solid-phase microextraction (SPME) was used for field air sampling of odorous air near and downwind of a beef cattle feedyard and a swine finisher barn in Texas. Multidimensional gas chromatography−olfactometry (MDGC-O) was utilized in an attempt to define and prioritize the basic building blocks of odor character associated with these livestock operations. Although scores of potential odorant volatiles have been previously identified in high-density livestock operations, the odor profile results developed herein suggest that only a very few of these may constitute the preponderance of the odor complaints associated with these environments. This appeared to be especially true for the case of increasing distance from both cattle feedyard and swine barn facilities, with p-cresol consistently taking on the dominant odor impact role with ever increasing distance. In contrast, at- or near-site odor profiles were shown to be much more complex, with many of the well-known lower tier odorant compounds rising in relative significance. For the cattle feedyard at- or near-site odor profiles, trimethylamine was shown to represent a significantly greater individual odor impact relative to the more often cited livestock odorants such as hydrogen sulfide, the organic sulfides, and volatile fatty acids. This study demonstrates that SPME combined with a MDGC-O−mass spectrometry system can be used for the sampling, identification, and prioritization of odors associated with livestock