The acoustics of public square/places: a comparison between results from a computer simulation program and measurements in situ

http://www.odeon.dk/pdf/InterNoise2004.pd

Pengaruh Proporsi Daun Beluntas (Pluchea Indica Less) Dan Teh Hijau Terhadap Aktivitas Antioksidan Produk Minuman

Beluntas has many benefits especially on its leaves because of the phytochemical contents. Therefore, beluntas needs to be combined with other ingredient that can increase the antioxidant activity. One of ingredient that can be combined with beluntas is green tea. Green tea is a beverage that is often consumed and has various health benefits, because of the polyphenol compound contents from flavonoid group, mainly catechins. This research was aimed to determine the effect of beluntas leaves and green tea proportion on antioxidant activity of beverage product. The design of this research used single factor randomized block design. Factors that were researched were beluntas leaves and green tea proportion with five level factors, which were P1, P2, P3, P4 and P5. The results showed that the proportion of beluntas leaves and green tea powder significantly affected on phytochemical compounds, total phenol, total flavonoids, DPPH scavenging activity, and iron ion reducing power. Phenolic content was ranged from 451.13-707.63 mg GAE/L sample, flavonoid content was ranged from 95.73-413.73 mg CE/L sample, DPPH scavenging activity was ranged from 193.38-277.79 mg GAE/L sample, and iron ion reducing power was ranged from 211.50-499.50 mg GAE/L sample. Total phenolic and total flavonoid contents were positively correlated with the ability to scavenge free radical DPPH and the ability to reduce iron ion. This means that the higher of phenolic and flavonoid contents in beluntas green tea beverage had the higher the antioxidant capacity. The results showed that P3 had the highest antioxidant activity

Pengaruh Konsentrasi Madu terhadap Sifat Fisikokimia dan Sifat Organoleptik Minuman Beluntas-teh Hitam dengan Perbandingan 25:75% (B/b)

Based on previous research is found the proportion of beluntas leaves powder and black tea the best of 25 : 75% (w/w). However, specially the discovery of the organoleptic properties (aroma and taste) that are less in demand by consumers and a decrease of total phenols, flavonoids, ability to scavenge free radicals, as well as the ability to reduce ferric (Fe3+) ion to ferrous (Fe2+) ion. One solution being taken to overcome these obstacles is the addition of honey as a sweetener and natural antioxidants. Research was conducted to determine the effect of honey concentration on physicochemical properties and organoleptic properties of functional beverage beluntas and black tea proportion of 25:75% (w/w). The research design was randomized block design with single factor. Factor that had been done the concentration of the honey including P1, P2, P3, P4, P5, and P6 (w/v). Each treatment had been repeated four times. The results showed that concentration of honey significantly affected on physicochemical properties and organoleptic properties of beverage product. Turbidity value was ranged from 6.31-20.14 NTU; pH value was ranged from 6.65-6.96; titratable acid was ranged from 0.0040-0.0177 mg gluconat acid/100 mL infusion; hue angle value was ranged from 25.49º-54.76º; and chroma value was ranged from 2.19-2.63. Appropiate concentration of honey to get the best treatment from organoleptic test was P6 with color value 7.14; flavour value 6.59; taste value 7.35; turbidity value 18.04 NTU; pH value 6.65; titratable acid value 0.0177 mg GAE/100 mL; hue angle value 25.49º; and chroma value 2.63

Aktivitas Antioksidan Berbagai Fraksi Dan Ekstrak Metanolik Daun Beluntas (Pluchea Indica Less)

This study has been done to investigate the antioxidant activity of various fractions and methanolic extract of beluntasleaves by using several test system, such as DPPH, superoxide and hydroxyl radical-scavenging activities, hydrogenperoxide scavenging activity, ferric reducing power, iron and haemoglobin chelating capacities and b-carotene–linoleicbleaching assay. The results showed that methanolic extract of beluntas leaves (EMB) and its fractions (ethyl acetatefraction (FEA), water fraction (FA) and n-butanol fraction (FNB)) had scavenging activity of DPPH radical. EMBwhich had highest phenolic content and the strongest ferric reducing power, exhibited b-carotene–linoleic bleachinginhibition and the highest superoxide scavenging activity, while FEA showed antioxidant activity based on superoxideradical-scavenging activity, iron and haemoglobin chelating capacities and ferric reducing power

Potency of Beluntas (Pluchea Indica Less) Leaves Extract as Antioxidant and Anti Warmed Over Flavor (Wof) of Duck Meat

Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. Thereare phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenolshydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant.Difference of solvent polarity can cause concentration and composition of phytochemical compoundsin extract differed, therefore this study was conducted to determine the potential for beluntasleaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate,and n‐butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. Theresults showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source ofantioxidants because the concentration and composition of phytochemical compounds, total phenols andtotal flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionatedby difference of solvent polarity (ethyl acetate, water, n‐butanol). Test showed that EMB antioxidantcapacity and its fractions had the difference in the ability of antioxidant compounds in the EMB andeach fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce ironions, and inhibit bleaching of linoleic acid‐β‐carotene system. Ethyl acetate fraction (FEA) had the potencyto scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thusFEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreasedof TBARS and hexanal

PENGARUH PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN BELUNTAS-TEH HITAM DENGAN PERBANDINGAN 25:75% (B/B)

Pluchea indica Less plant usually only used as fresh vegetables and traditional medicine. Beluntas leaf contains many phytochemical compounds that act as antioxidants to prevent free radical. One of alternative utilization beluntas leaf is used as a drink that was packed in tea bag which is substituted black tea at 25: 75% (w/w) proportion and the addition of honey. This research was aimed to determine honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The research design used was randomized block design with single factor. Factor that was researched is honey addition (P1, P2, P3, P4, P5, P6) on Pluchea indica Less-black tea drink at 25:75% (w/w) proportion. Each treatment was repeated four times. The results showed that honey additon effect of antioxidants activity in Pluchea indica Less-black tea drink. The addition of honey in Pluchea indica Less-black tea drink with various concentrations produced the total phenols ranged from 481.06-632.94 mg GAE/L sample, the total flavonoids ranged from156.18-196.80 mg CE/L sample, the DPPH free radical scavenging activity ranged from 324.13-389.49 mg GAE/L sample, and the iron ion reducing power ranged from 304.80-401.80 mg GAE/L sample. The antioxidant activity of Pluchea indica Less-black tea honey drink positively correlated with total phenols and total flavonoids. The addition honey in Pluchea indica Less-black tea drink to get the hightest antioxidant activity was P6 that had the hightest total phenol and flavonoid

Correlacoes canonicas entre componentes primarios e secundarios da producao de graos em guandu (Cajanus cajan (L.) Millsp.).

Neste estudo procura-se determinar a intensidade de associação entre dois grupos: um formado por caracteres primários e outro, por caracteres secundários da produção de grãos no guandu

Predicting Invasive Fungal Pathogens Using Invasive Pest Assemblages: Testing Model Predictions in a Virtual World

Predicting future species invasions presents significant challenges to researchers and government agencies. Simply considering the vast number of potential species that could invade an area can be insurmountable. One method, recently suggested, which can analyse large datasets of invasive species simultaneously is that of a self organising map (SOM), a form of artificial neural network which can rank species by establishment likelihood. We used this method to analyse the worldwide distribution of 486 fungal pathogens and then validated the method by creating a virtual world of invasive species in which to test the SOM. This novel validation method allowed us to test SOM's ability to rank those species that can establish above those that can't. Overall, we found the SOM highly effective, having on average, a 96–98% success rate (depending on the virtual world parameters). We also found that regions with fewer species present (i.e. 1–10 species) were more difficult for the SOM to generate an accurately ranked list, with success rates varying from 100% correct down to 0% correct. However, we were able to combine the numbers of species present in a region with clustering patterns in the SOM, to further refine confidence in lists generated from these sparsely populated regions. We then used the results from the virtual world to determine confidences for lists generated from the fungal pathogen dataset. Specifically, for lists generated for Australia and its states and territories, the reliability scores were between 84–98%. We conclude that a SOM analysis is a reliable method for analysing a large dataset of potential invasive species and could be used by biosecurity agencies around the world resulting in a better overall assessment of invasion risk

Coeficiente de trilha no estudo dos componentes de produção do guandu (Cajanus cajan (L.) Millap).

No ano de 1991, na EMBRAPA/CPATSA, Petrolina, PE, foram caracterizados 56 acessos de guandu em condições de campo.Suplemento. Edição dos Resumos do 39 Congresso Nacional de Genética, Caxambu, 1993

Coeficiente de trilha no estudo dos componentes primarios e secundarios na producao de graos do guandu (Cajanus cajan (L.) Millsp).

Cincoenta e seis acessos de guandu foram usados para estudar os efeitos diretos e indiretos dos componentes primarios e secundarios sobre a producao de graos. O estudo do coeficiente de trilha, adotando um diagrama em cadeias, revelou que os componentes primarios, numero de vagens/planta e tamanho dos graos apresentaram maiores efeitos diretos associados a alta correlacao. O numero de vagens/planta foi influenciado por plantas de maturacao precoce altas, enquanto o tamanho de graos foi influenciado pelo comprimento de vagens e pela altura da planta. Recomenda-se na selecao de guandu granifero considerar plantas com maior numero de vagens e sementes maiores como componentes primarios e plantas altas, de vagens compridas, floracao tardia e maturacao precoce como componentes secundarios