Accelerated electrochemical method for studying the corrosion behavior of aisi321 stainless steel food grade in acidic food environments

The purpose of this research was to study by electrochemical methods the behavior of AISI321 stainless steel food grade samples in acidic corrosive environments. 3%, 6% and 9% CH3COOH solutions in bidistilled water were used. The volume of solution studied was 300 ml. The exposure time of the stainless steel samples was 90 min. and the exposure temperature was 22±1ºC. In order to achieve the proposed objective was been used a complex system consisting of a potentiostat-galvanostat Wenking (HP 96-20), two multimeters Hameg (HM 8112-3) for voltage monitoring, an original electrochemical cell and a computer for programming, acquisition and interpretation of experimental data. In order to develop the mass balance the theoretical masses of 56Fe, Mn, Cr, Ni and Ti metal ions which migrated in corrosive solutions were calculated. The chemical analysis of corrosive solutions after migration tests was performed by ICP-MS method. The dissolution rates of metal ions studied were calculated. The results obtained demonstrate the validity of the accelerated electrochemical method in laboratory tests for the study of the migration phenomena of metal ions in acidic food environments

Neuropsychological symptoms related to the COVID-19 pandemic experienced by the general population and particularly by the healthcare personnel

Undoubtedly, the outbreak of COVID-19 still represents an overanxious event for both society and population. The fear of getting infected is ubiquitous in the time of the pandemic. The population presented worrying thoughts related to the fact that the health care system was not able to provide enough services during the COVID-19 pandemic. The number of the hospital beds and ventilators was insufficient in order to ensure enough care, considering the increased number of COVID-19 cases that were admitted to the hospitals. Furthermore, people were fearful about the possibility of the global economy becoming decimated. The fright and also the feelings of anxiety related to the COVID-19 pandemic can become overpowering and create negative psychological states. In addition, mental health can be affected and influenced during outbreaks of infectious diseases and can be related to the misconception of symptoms, for example perception related phenomenon and corporal modifications. The population that could experiment these feelings, could instantly relate them to the coronavirus infection and express furthermore unpleasant sensations, in connection to more expressed anxiety and fear. Particularly affected were the healthcare workers of the medical system, who were the main combatants in this pandemic. The neuropsychological problems were difficult to avoid by the general population and this became even more difficult to be dealt with by the medical personnel

Influence of Technological Parameters on the Evolution of Nickel Films Deposited by Electrolysis

The influence of technological parameters on the structure of nickel layers electrodeposited on a copper substrate in a Watts bath has been studied. The complex influence of current densities, temperature and pH values on the formation of the deposition layers are compared. The surface morphology of the nickel films was analyzed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). X-ray diffraction (XRD) was used to investigate the crystallinity of the prepared samples. The increase in the current density leads to fine crystallized films, while layers obtained at even higher current density have dendritic structures. The temperature increasing results in a structure change from fine to coarse

Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal

Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat–amaranth composite flour for each studied amaranth flour (AF) particle size at doses previously established based on an optimization process and to characterize from a physical, textural, nutritional, and sensorial point of view the obtained bread. The results revealed that the optimal wheat–amaranth composite flour with medium and small particle size, respectively showed a slightly lower α-amylase activity, while dough development time was significantly higher compared to the WF. A significant (p < 0.05) decrease was observed in the elasticity, deformation energy, and dynamic rheological parameters of the optimal composite dough for all the particle sizes, whereas fermentation parameters showed higher values compared to the control, indicating the ability of the gluten structure in large, medium, and small particle sizes of AF to hold the gas and to expand without collapsing. The physical, textural, and especially nutritional characteristics of the optimal WF-AF bread were enhanced. The sensory evaluation results revealed high scores (8.70) for the acceptability of optimal bread with a medium particle size as compared to wheat bread (8.25). The protein and ash content of the optimal breads with large, medium, and small AF particle sizes, respectively, increased significantly, from 8.92 to 10.58%, and 0.82 to 0.99%, respectively, relative to the wheat flour bread (8.35% and 0.72%, respectively). The mineral content was up to two times higher in the optimal breads compared to wheat flour bread. The findings generated from this study are helpful in bakery industry for designing products with enhanced nutritional properties and for introducing new products to the market

Neuropsychiatric Symptoms in Demyelination Disorders

Inflammatory demyelinating diseases are defined as being a miscellaneous group of disorders that develop as a consequence of an acute or chronic inflammatory process. The types of demyelinating disease with a high prevalence are multiple sclerosis, neuromyelitis optica and acute-disseminated encephalomyelitis. Patients with multiple sclerosis frequently experience depressive and anxiety symptoms including cognitive impairments. Depression is correlated with an unsatisfatory quality of life, having a conceivably important psychological impact on all the aspects of the patient’s live, including less efficient coping mechanisms and a decreased compliance with disease-modifying drugs. As a general rule among population, depression in multiple sclerosis patients is regularly correlated with anxiety. The clinical importance of neuropsychiatric symptoms should not be neglected because multiple sclerosis patients are more prone to be affected in all the aspects of life, in view of the morbidity that these symptoms bring in patients with neurodegenerative diseases

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe

Some Archaeometrical Determinations on a Lot of Cucutenian Ceramic Materials of site Feteşti-La Schit (Adâncata commune, Suceava County)

In order to analyze prehistoric pottery samples, the authors used a X ray dispersal spectral analyser, EDX type 900 HS (Energy Dispersive X-ray Fluorescence (EDX) spectrometry), of high sensitivity and resolution, to highlight the chemical composition of these artefacts. In the paper are presented the results of this experimental research, performed on the batch of ceramic samples from the archaeological site Feteşti-La Schit, Suceava County. In this paper, the authors present the measurements made on some Copper Age ceramics (Cucuteni A and Cucuteni B), using Vickers hardness test to determine the hardness of different types of archaeological ceramics, as physical and mechanical indicator of these artefacts. Porosity, along with other physicochemical and mechanical characteristics, is a feature that can be used in evaluating the quality of archaeological artefacts. The authors propose a number of high techniques for the analysis of this characteristic and present the results of the digital image analysis using specialized software