Improving Hydrophobicity of Tropical Hardwood along Axial Positions

Wood is hygroscopic and is considered dimensionally unstable materials when exposed to wet conditions. To increase the hydrophobicity of wood, this study focused on the modification of tropical hardwood (Triplochiton scleroxylon) along different positions of the stem using acetic anhydride The weight percent gain (WPG) was determined and acetylation reaction was confirmed with FTIR. The dimensional stability of the wood was characterized by water absorption (WA), volumetric swelling (VS), anti-swelling efficiency (ASE), and water repellent efficiency (WRE). Data obtained were subjected to analysis of variance at α0.05. It was observed that the weight gain (WG) by acetylation increases along the axial position (base to top) of T. scleroxylon wood. IR-spectra confirmed properly the substitution of the acetyl group. The treatment resulted in a marked improvement in the WA and VS, ASE, and WRE of acetylated T. scleroxylon wood were also found to improve considerably from base to top of the wood. It could be said that the WPG and hydrophobicity increased, but the percentage of water absorption and volumetric swelling diminished. Hence, the modified wood showed good hydrophobicity and improved dimensional stability

Enriching nutritive value of cassava root by yeast fermentation

Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p A mandioca (Manihot esculenta) é extensivamente cultivada nas regiões tropical e subtropical devido à sua habilidade de crescer em diveresas condições de clima e manejo. Experimentos foram efetuados para estudar o aumento do valor nutritivo de subprodutos derivados de raízes de mandioca (polpa fresca e raspas) por processos de fermentação. Amostras de raspas (RM) e de polpa fresca (PF) foram fermentadas por Saccharomyces cerevisiae, em condições de meio sólido-líquido durante 132 horas e secas a 30ºC. Foram avaliados a composição aproximada, composição mineral, aminoácidos essenciais e conteúdo de antinutrientes dos produtos obtidos. Houve aumentos (p < 0.01) em proteínas (30,4% em RM e 13,5% in PF) e conteúdo de gorduras (5,8% em RM e 3,0% in PF). Os subprodutos de mandioca fermentados por S. cerevisiae apresentaram baixos conteúdos de ácido hidrocianídrico (RM, 0,5 mg kg-1 e PF 47,3 mg kg-1). Houve aumento considerável de lisina nas raspas fermentadas (RMF). Valores aceitáveis de cor, textura e aroma das raspas de mandioca enriquecidas formam obtidos após 132 de bioprocessamento. Sugere-se que a RMF pode ser nutricionalmente melhorada para alimentação animal pelo uso de S. cerevisiae

Effects Of Fruits And Vegetables On Electrolytes And Blood Pressure Of Hypertensive Patients Seen In Nigeria

High-fruit and high-vegetable diets are known to have ameliorating effects on many diseases and their complications. The objective of this study was to assess the effects of high fruit and high vegetable diets on the electrolytes and blood pressure of hypertensive patients. This experimental study was conducted at Olabisi Onabanjo University Teaching Hospital (formerly Ogun State University), Ogun state, Nigeria. Twenty five hypertensive volunteers from among hypertensive clinic attendees were recruited into the study. They were taught how to prepare two serves of vegetables and fruit (approximately 500g diced fruit salad) per day and were encouraged to consume the serves on daily basis from week one through to week ten. Baseline and bi-weekly assessment of plasma electrolytes, such as sodium, potassium, chloride and bicarbonate was carried out on the patients. Anthropometric measurements and blood pressure were also assessed biweekly on the patients during their routine clinic attendance. There was a gradual reduction in plasma sodium and chloride concentrations as well as the blood pressure which became significant in week ten. The mean baseline plasma sodium reduced significantly from 139.0 ± 0.9mmo/L to 137.5 ± 0.9mml/L, P > 0.001 after ten weeks of high fruit and high vegetable diets. Plasma chloride also reduced from baseline value of 103.2 ± 2.5mmol/L to 98.8 ± 0.7mmol/L, P > 0.0001. But the plasma potassium improved from 3.64 ± 0.2mmol/L at baseline to 3.9 ± 0.4mmol/L at week ten, P = 0.0357. The mean systolic blood pressure also dropped from the baseline value of 155.3± 7.6mmHg to 141 ± 2.4 mmHg, P > 0.0001. Also reduced was the mean diastolic blood pressure from 89.3 ± 7.6mmHg to 88.0 ± 2.4, at week ten. However, the plasma bicarbonate and BMI did not charge significantly throughout the study period. High-fruit and high-vegetable diets appear to have an ameliorating effect on the blood pressure of hypertensive patients. This may be beneficial and complementary in the management of hypertension

Fruits And Vegetables Moderate Blood Pressure, Fibrinogen Concentration And Plasma Viscosity In Nigerian Hypertensives

Fruits and vegetables contain vital components such as potassium, antioxidants, vitamins and folic acid that might contribute to lowering blood pressure which is a major risk factor in cardiovascular disorders. However, the results of the few investigations on the correlation between intake of fruits and vegetables and cardiovascular disease have been inconsistent. Worse still, there is dearth of information on disease prevention with fruits and vegetables in Africans. Thus, we investigated the relative effect of fruits and vegetables on blood pressure, viscosity of blood and fibrinogen level. Ten weeks intervention study with ≥ 3 times daily consumption of fruits and vegetables by hypertensive patients was conducted. The fruits and vegetables included in the test diet were oranges, banana, pawpaw, mango, pineapple, grape, tangerine, garden egg, okra, pumpkin leaf, spinach, amaranthus and water leaf. The patients were allowed to consume the food servings while their eating habit was not restricted. Blood pressure, blood viscosity and plasma fibrinogen and nutrient intake were determined before and during intervention. The complementary fruits and vegetables included in the normal dietary regimen of the patients during the 10 weeks study increased the levels of potassium, calcium, phosphorus, antioxidants and dietary fiber significantly compared to the baseline values (P<0.01). The systolic and diastolic blood pressure were significantly lowered; percentage differences of -9.01 and -3.73 (P<0.01) respectively were observed after 10 weeks. Percentage differences of -6.02, -38.86 and -5.29 (P<0.05.) were observed for haematocrit, blood viscosity and plasma fibrinogen respectively compared with the base line. Fruits and vegetables lowered the systolic and diastolic blood pressure, blood viscosity and plasma fibrinogen. The decrease in haematocrit and fibrinogen could influence reduction in blood viscosity thereby preventing premature CVD in hypertensive. Daily intake of fresh fruit and vegetable might be beneficial for the prevention and as therapeutic regime for cardiovascular complications

Improving Hydrophobicity of Tropical Hardwood along Axial Positions

Wood is hygroscopic and is considered dimensionally unstable materials when exposed to wet conditions. To increase the hydrophobicity of wood, this study focused on the modification of tropical hardwood (Triplochiton scleroxylon) along different positions of the stem using acetic anhydride The weight percent gain (WPG) was determined and acetylation reaction was confirmed with FTIR. The dimensional stability of the wood was characterized by water absorption (WA), volumetric swelling (VS), anti-swelling efficiency (ASE), and water repellent efficiency (WRE). Data obtained were subjected to analysis of variance at α0.05. It was observed that the weight gain (WG) by acetylation increases along the axial position (base to top) of T. scleroxylon wood. IR-spectra confirmed properly the substitution of the acetyl group. The treatment resulted in a marked improvement in the WA and VS, ASE, and WRE of acetylated T. scleroxylon wood were also found to improve considerably from base to top of the wood. It could be said that the WPG and hydrophobicity increased, but the percentage of water absorption and volumetric swelling diminished. Hence, the modified wood showed good hydrophobicity and improved dimensional stability.</jats:p