Developing the chemical formulae for production of EVA buoy using reversed engineering method

A series of chemical and instrumental analyses was employed using final buoy samples in a Reversed Engineering Method to develop the formulation for production of Ethylene Vinyl Acetate (EVA) buoys. To accomplish the goal, FTIR, DSC, and TGA and chemical analyses such as Furnace Test were conducted on the samples. The formulation was found to be composed of Co-Polymer Ethylene Acetate PHR 84, LDPE 16 PHR, ADCA 6 PHR, Zinc Oxide 3 PHR, Kaolin Clay 3 PHR, Dicumil Peroxide 1.7 PHR, and Stearic Acid 2 PHR

Extraction and determination of PSP (saxitoxin and derivatives) from scallop

Paralytic Shellfish Poison (saxitoxin and derivatives) was extracted by HCL method from frozen scallops. The samples were collected from coastal areas of Iwate prefecture- Japan. Toxicity of the samples was determined with mouse bioassay method. Intra peritoneal injection was done to dry strain 19-21 grams male mouse, and death time was listed. In conclusion, 33.80, 38.40, 31.20 MU/g (or 777, 883, 718 STX/l00gr) were obtained respectively as the toxicity of the samples of three different sampling areas. The toxicity for the areas was 9.7, 11 and 9 times more than standard level (80STX/100g) and very dangerous for human consumption. The kind of toxin was determined by comparing HPLC graph of sample with standard saxitoxin HPLC graph

Puffed corn-fish snack development by extrusion technology

A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansion ratio, protein content, fish odour, and overall acceptability were the dependent variables. Fish odour, linear distance and protein content of puffed corn-fish snack increased significantly with fish content while the expansion ratio significantly decreased (p<0.05). The optimum formulation was obtained at 15% of minced fish

Road-map of aquatic-food processing development of I.R. of IRAN

Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was considered by the scientific and technology office of the deputy president, in order to achieve the abovementioned objectives and in line with the national scientific comprehensive map. Therefore, present study was conducted as the roadmap of national aquatic-food processing development using available approved documents e.g. Iran perspective of 1404, fifth developing plan of I.R. of Iran, developing plan of Iranian fisheries organization in 1400 and the available approved statistical data. Current perspective of the aquatic-food processing is presented at the first chapter of the study. The second chapter reviewed the problems and obstacles. Third chapter tabulated the published studies and researches in fish handling and processing so far. Finally fourth chapter recommends executive and research projects considering quantitative and qualitative objectives of Iran 1400 plan as well as fifth developing plan of Shilat-Iran (Iranian fisheries organization). Authors hope the study to be useful in the national planning of I. R. of Iran in the future

Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life in vacuum and modified atmosphere and conventional packaging

In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage

The bacterial etiology of rosy discoloration of ancient wall paintings

The inventory of microorganisms responsible for biological deterioration of ancient paintings has become an integral part of restoration activities. Here, the microbial agent of rosy discoloration on medieval frescoes in the Crypt of the Original Sin (Matera, Italy) was investigated by a combination of microscopic, molecular and spectroscopic approaches. The bacterial community from three rosy-discoloured painting sites was characterized by 16S rRNA gene-based techniques. The eubacterial population was prevalently composed of Actinobacteria, among which Rubrobacter radiotolerans-related bacteria accounted for 63-87% of the 16S rRNA gene pool per sampled site. Archaea, with prevalence of Haloarchaea-related species, were detected in one of the three sites where they accounted for < 0.1% of the total 16S rRNA gene pool. Raman spectroscopy confirmed the identity between R. radiotolerans carotenoids (bacterioruberins) and pigments responsible for colour alteration of frescoes. This investigation provides the first evidence of a causal relationship between heavy contamination by Rubrobacter-related bacterioruberin-producing bacteria and rosy discoloration of ancient wall paintings