Reliability approach for safe designing on a locking system

The aim of this work is to predict the failure probability of a locking system. This failure probability is assessed using complementary methods: the First-Order Reliability Method (FORM) and Second-Order Reliability Method (SORM) as approximated methods, and Monte Carlo simulations as the reference method. Both types are implemented in a specific software [Phimeca software. Software for reliability analysis developed by Phimeca Engineering S.A.] used in this study. For the Monte Carlo simulations, a response surface, based on experimental design and finite element calculations [Abaqus/Standard User’s Manuel vol. I.], is elaborated so that the relation between the random input variables and structural responses could be established. Investigations of previous reliable methods on two configurations of the locking system show the large sturdiness of the first one and enable design improvements for the second one

The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris)

      Many  workers   have   investigated  the  composition  of  milk and milk   proteins   of   various   species  of   domestic   animals   but   the information regarding  the composition of  fermented  camel 's   milk is  still  limited. The  fresh  camel  milk  contains 3.3-4.7% protein, 2.8 - 3.6%  fat, 4.0 - 5.2%  lactose,  0.7%  ash, 9.2 - 15.4% total solids,  and  to has  a  pH of  6.0-6.5  (Abdel  Rahim, 1987). The casein of camel  milk  is  richer  in  proline  and   threonine than cow's  milk, but poorer in alanine, arginine, glycine and serine (Hoeller and Hassan, 1965)

Utilization of Some Local Date Palm Cultivars in Production of Jam and Assessment of its Quality

The objective of the present work was to study the possibility of the production of jamfrom three local cultivars of dates, namely; Jawa, Gondaila and Kulma. The chemical,microbiological and sensory characteristics of date jams were determined. The analysisrevealed relative increase of moisture content in Kulma date jam (KDJ) (54.62%) ascompared with those of Jawa date jam (JDJ) and Gondaila date jam (GDJ) which were51.09% and 47.94%, respectively. The ash content was 1.7%, 0.4%, and 0.5% in (JDJ),(GDJ) and (KDJ); respectively. The total soluble solids was 80.5%, 80.8% and 78% in(JDJ), (GDJ) and (KDJ); respectively. Reducing sugars were higher in (JDJ) (34.0%)when compared with those of (KDJ) and (GDJ) which were 31% and 24%; respectively.Titrable acidity was 0.4%, 0.32% and 0.37% in (JDJ), (GDJ) and (KDJ); respectively.The highest pH value was found in (GDJ) (4.7) as compared with (JDJ) and (KDJ) whichwere 4.39 and 4.22, respectively. The highest value of ascorbic acid was found in (KDJ)(220 mg/100g) as compared with (JDJ) and (GDJ) which were 150 and 176 mg/100g;respectively. On the other hand, the microbiological analysis of date jam samplesrevealed low levels of total microbial load. The sensory evaluation indicated highacceptability for all samples of date jam

Some characteristics of the Sudanese bread (Kisra) supplement with fenugreek (Trigonella foenum-graecum L)

     In this study the chemical composition of two fenugreek seed types known locally as Sudanese and Ethiopian' types and sorghum kisras supplemented with 5%, 10% and 20% flour of the two fenugreek types after removal of the bitter taste, was determined* The two fenugreek seed types had shown slightly small differences in most of their chemical components, however, the Ethiopian type had slightly more protein (26.4+0.4 %) than that of the Sudanese type (25.5± 0.07 %). On the other hand, the Sudanese type contained more mucilage (23.5±0.04 %) than that of the Ethiopian type (22.6±0.010/0). The most significant effect of kisra supplementation was the increase in good quality protein by a range of 31-66%. It increased from 11.20% in the control kisra to the range of 14.70-18.64%. The crude fibre% of the control kisra (3.40%) increased in the supplemented kisras to the range of 4.54-5.30%. The ash% decreased from 2.42% in the control kisra, to the range of 2.20 - le20% in the supplemented kisras. The sensory analysis indicated that the fenugreek supplemented kisra was accepted by the panelists at the 5% level of fenugreek seed flour supplementation. The overall acceptance level of the different samples decreased with the increase in fenugreek seed flour used in supplementation

An Affordable Custom-Built Negative Pressure Wound Therapy

Negative pressure wound therapy (NPWT) is a wellestablished and effective method for treating complex wounds. However, this modality of treatment may not be available in limited resource countries due to the high cost. We describe a simple and cheap method of NPWT using gauze swabs, a naso-gastric tube, adhesive occlusive drape and a central or portable suction machine.Key words: Negative Pressure, Wound Therap

Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products

The aims of this study were to isolate, identify and characterize the yeast Candida utilis (as a source of single cell protein SCP) from various local Sudanese fermented foods (Kissra, Hulu Mur and Marisa). Hulu Mur samples were found to contain the highest counts of yeast (6.89 cfu/g 6.78 cfu/g) while the low counts were found in Kissra samples (5.95 cfu/g - 5.84 cfu/g). Most of the C. utilis isolates had the same biochemical profiles with some slight variations. The study showed that C. utilis can utilize aerobically and anaerobically dextrose, sucrose, and raffinose and could assimilate maltose under aerobic conditions only. The isolates could not utilize lactose, glactose. cellubiose and arabinose under both aerobic and anaerobic conditions. It had an ability to assimilate nitrate and grew at high concentration of ethanol. The study showed that the biomass yield of C utilis was 2.5 g\l using batch fermentation. On the other hand the protein and moisture content of the product were 42% and 61%, therefore. It can be used in the production of single cell protein (SCP)

The Effect of Mashing Methods on the Production of Nonalcoholic Sorghum Malt Beverage

Although sorghum (Sorghum bicolor) has been used traditionally to produce foods, malt and alcoholic beverages in Sudan, its structure and nutritional function have not been enough studied. Sorghum can be malted and processed into malted foods and beverages. The objective of this study was to study the effect of mashing methods on malt quality and wort composition to produce non-alcoholic sorghum malt beverage.  Malting was carried out at 30°C for 5 days under non-aerated condition. Mashing methods included decantation at 80°C (wort A) and at 100°C (wort B). Wort composition in terms of α –amino nitrogen, total soluble nitrogen, reducing sugars, pH, colour, original gravity and viscosity were determined. The results of wort A were 114 mg/l, 43%, 39.42 mg/ml, 6.59, 9 EBC, 1.026 and 0.846 cP, respectively. Whereas the results of wort B were 125 mg/l, 53%, 41.67 mg/ml, 6.68, 11 EBC, 1.025 and 0.864 cP, respectively. Decantation mashing at 100°C produced much better results in terms of malt and wort properties than that at 80°C where boiling the mash at 100°C adequately gelatinized residual sorghum malt starch, since sorghum starch has a gelatinization temperature of 80°C

Effects of Dietary Furazolidone on the Performance of Broiler Chicks under Sudan Conditions

ABSTRACT The present study was conducted to assess the effects of Furazolidone incorporation in broiler feeds under Sudan Conditions. A total of 144 one-day old non sexed chicks of Lohmann breed were used. Experimental chicks were distributed randomly into 4 treatments, each with three replicates (36 birds/treatment and 12 birds/pen as replicate).Four diets were formulated to be isocaloric and isonitrogenous, supplemented with graded levels of furazolidone (0,100, 200, 300 mg/kg feed). Traits studied were feed intake (weight gain), body weight and feed conversion ratio. Results revealed that body weight, weight gain, feed consumption and feed conversion ratio were not significantly at (P ≤0.05) affected by different levels of Furazolidone. Final body weights at slaughter age (7 weeks) was in the range of 1592±45.9-1706±45.9 g. Weekly weight gain was highest in the fifth week (322-391 g/ day). Average weekly feed intake increased with the advance in age and it approach 100 g in the seventh week of age. Total feed conversion ratio was in the range of 2.24±0.05-2.34±0.05.It is concluded that Furazolidone has neither positive nor negative effects on the performance of broiler chicks. It is suggested that this drug can be used in poultry farms were the hygienic and managerial conditions were poor