2,618 research outputs found

    Entomological Origin of Honey Discriminated by NMR Chloroform Extracts in Ecuadorian Honey

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    Honeys are produced by Apis mellifera and stingless bees (Meliponini) in Ecuador. We studied honey produced in beeswax combs by Apis mellifera, and honey produced in pots by Geotrigona and Scaptotrigona bees. Chloroform extracts of honey were obtained for fast NMR spectra. The 1D spectra were acquired at 298 K, with a 600 MHz NMR Bruker instrument, using a modified double pulsed field gradient spin echoes (DPFGSE) sequence. Signals of 1H NMR spectra were integrated and used as inputs for PCA, PLS-DA analysis, and labelled sets of classes were successfully identified, enhancing the separation between the three groups of honey according to the entomological origin: A. mellifera, Geotrigona and Scaptotrigona. This procedure is therefore recommended for authenticity test of honey in Ecuador

    Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions

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    This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the “traditional” late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique

    The Associations of Experiencing the COVID-19 Pandemic With Religiosity and Spirituality:A Cross-Sectional Study in Czech Adults

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    Objectives: We investigated the associations between religiosity/spirituality and respondents' changes in their relationships, feelings, thinking, and behaviour during the first wave of the COVID-19 pandemic in the Czech Republic.Methods: A sample of Czech adults (n = 1,434; 48.3 +/- 16.4 years; 49.65% women) participated in the online survey. We measured spirituality, religiosity, self-reported changes in relationships, disrupted feelings, and changes in behaviour during the pandemic.Results: Spiritual respondents were more likely to report increased physical activity, sex, reading and self-education, with odds ratios (ORs) ranging from 1.26 (95% confidence interval 1.09-1.46) to 1.56 (1.31-1.86). The combination of spirituality and religiosity led to an increase in the range of ORs to 1.57-2.69. Spiritual and religious participants were less likely to feel the decrease of hope by 70%, while mere spirituality significantly reduced the decrease of hope by only 30%. Religiosity itself led to a lower risk of reporting a disrupted day structure with an OR = 0.74 (0.58-0.95).Conclusion: Religiosity and spirituality separately help people during a pandemic in some areas. Especially their combination has a more positive impact on relationships, feelings, and behaviour

    Investigating nano-precipitation in a V-containing HSLA steel using small angle neutron scattering

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    Interphase precipitation (IPP) of nanoscale carbides in a vanadium-containing high-strength low-alloy steel has been investigated. Small angle neutron scattering (SANS) and transmission electron microscopy (TEM) were employed to characterize the precipitates and their size distributions in Fe-0.047C-0.2V-1.6Mn (in wt.%) alloy samples which had been austenitized, isothermally transformed at 700 °C for between 3 and 600 min and water quenched. TEM confirms that, following heat treatment, rows of vanadium-containing nanoscale interphase precipitates were present. Model-independent analysis of the nuclear SANS signal and model fitting calculations, using oblate spheroid and disc-shapes, were performed. The major axis diameter increased from 18 nm after 3 min to 35 nm after 600 min. Precipitate volume percent increased from 0.09 to 0.22 vol% over the same period and number density fell from 2 × 1021 to 5 × 1020 m−3. A limited number of measurements of precipitate maximum diameters from TEM images showed the mean value increased from 8 nm after 5 min to 28 nm after 600 min which is in reasonable agreement with the SANS data

    Zn Diffusion and α-Fe(Zn) Layer Growth During Annealing of Zn-Coated B Steel

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    Direct hot press forming of Zn-coated 22MnB5 steels is impeded by micro-cracks that occur in the substrate due to the presence of Zn during the forming process. A study was therefore undertaken to quantify concentration of Zn across the α-Fe(Zn) coating and on grain boundaries in the α-Fe(Zn) layer and the underlying γ-Fe(Zn) substrate after isothermal annealing of Zn-coated 22MnB5 at 1173 K (900 °C) and to link the Zn distribution to the amount and type of micro-cracks observed in deformed samples. Finite difference model was developed to describe Zn diffusion and the growth of the α-Fe(Zn) layer. The penetration of Zn into the γ-Fe(Zn) substrate after 600 seconds annealing at 1173 K (900 °C) through bulk diffusion is estimated to be 3 μm, and the diffusion depth of Zn on the γ-Fe(Zn) grain boundaries is estimated to be 6 μm, which is significantly shorter than the maximum length (15 to 50 μm) of the micro-cracks formed in the severely stressed conditions, indicating that the Zn diffusion into the γ-Fe(Zn) from the α-Fe(Zn) during annealing is not correlated to the depth of micro-cracks. On the other hand, the maximum amount of Zn present in α-Fe(Zn) layer decreases with annealing time as the layer grows and Zn oxidizes, and the amount of Zn-enriched areas inside the α-Fe(Zn) layer is reduced leading to reduced length of cracking. Solid-Metal-Induced Embrittlement mechanism is proposed to explain the benefit of extended annealing on reduced depth of micro-crack penetration into the γ-Fe(Zn) substrate
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