Subjective Exercise Experience and Group Cohesion among Chinese Participating in Square Dance: A Moderated Mediation Model of Years of Participation and Gender

(1) Background: This study aimed to explore the relationship between years of participation, subjective exercise experience, and group cohesion among gender-specific square dance practitioners. (2) Methods: The Subjective Exercise Experience Questionnaire (SEEQ) and Group Environment Questionnaire (GEQ) were used to evaluate Subjective Exercise Experience (SEE) and group cohesion (GC). An analysis was conducted on 130 Chinese (63 males and 67 females) using multiple group analysis within a structural equation model. (3) Results: (a) The positive aspects of Subjective Exercise Experience (SEE) and Positive Well-Being (PWB), had a strongly positive effect on GC in both groups. The negative aspects of SEE, Psychological Fatigue (PF), and Psychological Distress (PD), had negative effects on GC. (b) Only for the male group was there an indirect effect of participation years on the association between SEE and GC in the model (a × b = 0.062, 95% CI [0.001, 0.181]; standard error (SE) = 0.062, p = 0.048). (c) The significant differences between paths coefficients were noticed in the association of years of participation with SEE (t = −2.043) and GC (t = −1.962). (4) Conclusion: Based on these results, gender differences in terms of the partial mediating role of adherence in the relationship of SEE and GC were presented for future research, fitness popularization, and society

Effect of pearling on dry processing of oats

An innovative oat dry processing, integrating pearling, dry milling and sifting, has been developed. The benefits of applying pearling included the production of bran-rich fractions enriched in specific bran layers and their corresponding chemical constituents, removal of trichomes and harmful surface-borne compounds such as aluminium, and microbial decontamination of pearled oat groats. The surface-borne trichomes of an Expression oat cultivar contained at least 126 ppm aluminium and were inhabited by at least three strains of bacteria up to a population of 380 000 colony forming units per gram of trichomes. A pearling process of 5 s depilated all trichomes, resulting in the complete removal of aluminium and bacteria from pearled oat groats. Chemical analysis of the bran-rich fractions (referred to as pearlings) revealed irregular distributions of minerals and protein, while moisture and starch contents increased with the amount of pearlings removed. Phosphorus analysis in the pearlings indicated that a pearling time interval from 20 to 50 s generated a fraction enriched in aleurone material to a level of 24%

Effect of pearling on dry processing of oats

An innovative oat dry processing, integrating pearling, dry milling and sifting, has been developed. The benefits of applying pearling included the production of bran-rich fractions enriched in specific bran layers and their corresponding chemical constituents, removal of trichomes and harmful surface-borne compounds such as aluminium, and microbial decontamination of pearled oat groats. The surface-borne trichomes of an Expression oat cultivar contained at least 126 ppm aluminium and were inhabited by at least three strains of bacteria up to a population of 380 000 colony forming units per gram of trichomes. A pearling process of 5 s depilated all trichomes, resulting in the complete removal of aluminium and bacteria from pearled oat groats. Chemical analysis of the bran-rich fractions (referred to as pearlings) revealed irregular distributions of minerals and protein, while moisture and starch contents increased with the amount of pearlings removed. Phosphorus analysis in the pearlings indicated that a pearling time interval from 20 to 50 s generated a fraction enriched in aleurone material to a level of 24%

Dry processing of oats – Application of dry milling

A dry milling strategy has been developed for separating oats into bran-rich and starch-rich fractions. For the first time, this process combined the benefits of oat pearling with the efficiency of break and reduction milling and sifting to allow production of flour and bran fractions from an oat cultivar of high lipid content. The bran-rich fraction complies with the separation ratio and chemical composition of the AACC’s definition for oat bran. Oat cultivars with a lipid content below 10% (db) can be dry milled by the process developed in this study. The roll disposition, roll gap and the speed differential of the corrugated and smooth rolls together with the aperture size of the sieves for flour separation were the important parameters that determined the milling and separation efficiency of this oat dry milling process. Critical settings of these parameters included a roll disposition of dull to dull, a roll gap of not larger than 0.1 mm, and a sieve aperture size of 212 μm for flour separation. A pearling step as short as 5 s prior to roller milling effectively removed all the trichomes from the surface of two cultivars of naked oats. This would significantly reduce the health hazards arising from trichomes during oat dry processing

Biofuels 1:Cereal potential

A discussion covers the challenge of engineering cereal-based biorefineries; argument that cereals are the best raw material option for a sustainable chemical industry; economic issues; success factors, e.g., process engineering innovations and the chemistry of extraction and transformation of cereal components; genetic modification of cereals; and implications on the education of process engineers