Chemical composition and physicochemical properties of red seaweed (Kappaphycus alvarezii) and brown seaweed (Sargassum polycystum) from Sabah, Malaysia

The proximate composition, amino acid composition and some physico-chemical properties of two type of seaweeds Kappaphycus alvarezii and Sargassum polycystum which widely cultivated in Sabah, Malaysia were investigated. S. polycystum showed the highest level of protein and crude fibre with 11.69% and 39.863% dry weight, respectively. Minor component was fat 0.12-0.13% in both seaweeds. As for the physicochemical properties of the seaweeds, their swelling capacity (SWC) ranged from 13.33 to 35.83 mL/g while water retention capacity (WRC), and oil retention capacity (ORC) ranged from 8.18 to10.59 g/g dry weight and 2.68 to 3.32 g/g dry weight, respectively. SWC and ORC of K. alvarezzi was higher than S. polycystum (p<0.05). Both seaweeds contained high amounts of minerals and balanced amino acid profiles. This study suggested that K. alvarezzi has high nutritional value which could be potentially used as ingredients in human food application

Aptness of kenaf powder as a friction modifier in the fabrication of brake friction material by powder metallurgy route

Braking system is one of the important passive safety features for sustaining the vehicle’s speed while driving downhill, to decelerate the motorcycle and completely stop the moving vehicle. Brake friction materials play an important role in resisting the movement of vehicle and composed of four components (binder, reinfored materials, friction modifier materials and filler materials). This work is to investigate the effect of the kenaf powder as a friction modifier on mechanical and tribological properties. Four brake friction material formulations (K, KA, KB and KC) have been prepared through powder metallurgy route. The samples were examined for their porosity, hardness, COF and thicknes loss properties. Sample KA, KB, KC which composed of kenaf powders had a higher COF than sample K, without composed of kenaf powders. Test results show that sample KB which was composed of 10 volume percentage of kenaf powders is the best formulation based on COF and thickness loss results. Thus, it could be concluded that kenaf powders can be used as a friction modifer in brake friction material formulations

Nutrient content in Malaysia torch ginger flower (Etlingera elatior)

Torch ginger flower (Etlingera elatior) is a wild and edible flower that can found in the rainforest of Malaysia. It is use in cooking as seasoning of nutrition additive and crucial elements in some traditional foods of Malaysia. In this study, nutrient content of Etlingera elatior was determined. The proximate composition protein, fat, dietary fiber, carbohydrate, ash and energy, moisture and vitamin were studied. The results suggest that Etlingera elatior has high content of fiber, fat and protein. Etlingera elatior are also containing wide range of constituents such as vitamins. Perhaps these nutritional characteristics can be used as information for the human food and their potential in the food and nutraceutical industries

Growth of lactobacillus casei and propionibacterium jensenii in different glucose concentration and incubation temperature

The effects of two different parameters on the growth rate of L. casei and P. jensenii were discussed in this study. The impacts of glucose concentration 5, 10, 15, 18, 20 g/L) and incubation temperature (30, 35, 37, 40, 42 ℃) on the growth of both microorganisms in co-culture were investigated. The fermentation process was carried out for seven days in a 500 mL screw-capped bottle with 300 mL sterile MRS broth. The viable cell counts of bacteria, pH drops, and glucose concentration were analysed during the incubation period. The findings show that glucose concentration and incubation temperature had a significant impact on the production of the cell. The highest specific growth rate of L. casei and P. jensenii are 0.030/h and 0.041/h, respectively. Based on this study, the most suitable initial glucose concentration and incubation temperature for the fermentation of L. casei and P. jensenii in co-culture fermentation are 18 g/L and 37 ℃, respectively

Effect of dissolved hydrogen on Schottky barrier height of Fe-Cr alloy heterojunction

The presence of water vapour at high temperature oxidation has certain effects on ferritic alloy in comparison to dry environment. It is hypothesized that at high temperature; water vapour provides hydrogen, which will dissolve into ferritic alloy substrate and altering their electronic state at the metal-oxide interface. This work aimed to clarify the change in electronic state of metal-oxide heterojunction with the presence of hydrogen/water vapour. In this study, the Schottky Barrier (SB) was created by sputtering Cr2O3 onto prepared samples using RF Magnetron sputtering machine. The existence of Fe/Cr2O3 junction was characterized by using XRD. The surfaces were observed by using Optical Microscope (OM) and Scanning Electron Microscope (SEM). The samples were then exposed in dry and humid condition at temperature of 473 K and 1073 K. In dry condition, 100% Ar is flown inside the furnace, while in wet condition mixture of 95% Ar and 5% H was used. I-V measurement of the junction was done to determine the Schottky Barrier Height(SBH) of the samples in the corresponding ambient. The results show that in Fe/Cr2O3 junction, with presence of hydrogen at temperature 473 K; the SBH was reduced by the scale factor of 1.054 and at 1073 K in wet ambient by factor of 1.068. Meanwhile, in Fe-Cr/Cr2O3 junction with presence of hydrogen, the value of SBH was increased by scale factor of 1.068 at temperature 473 K while at 1073 K, the SBH also increased by factor of 1.009

Thiobarbituric Reactive Substance (TBARS) and sensory evaluation of breast chicken meat from broiler fed with Kappaphycus alvarezii and Sargassum polycystum seaweeds formulated feed

Taste and health are significant quality considerations for both producers and consumers. Chicken provides an essential protein source for humans, in addition to other livestock supplies, and its intake can be altered to achieve a more usable food through the manipulation of broiler chicken diets. According to studies, changing feed formulations can impact sensory features as well as meat quality in broiler chickens, as indicated by lipid peroxidation. The objectives of this study were to investigate the effect of different seaweed inclusion in the nutrition of broiler chickens on the TBARS in meat and to evaluate the sensory quality of chicken breast. The experiment was performed with 480-day-old Cobb 500 chickens housed in battery cages, divided into 8 treatments, with 6 replications per treatment. Water and feed were accessible ad libitum. The chickens were fed with a negative control diet (T1), Sargassum polycystum (SP) 2% diet (T2), 5% SP (T3), 10% SP (T4), 2% Kappaphycus alvarezii (KA) (T5), 5% KA (T6), 10% KA (T7) and commercial binder (T8). Analysis of TBARS was executed by evaluating malonaldehyde (MDA) compound produced from the lipid oxidation in samples. The sensory evaluation was conducted using 40 untrained panellists at the Universiti Malaysia Pahang. The panellists evaluated the steamed breast chicken meat for colour, odour, taste and overall acceptance using a 5-point hedonic scale where the extremes of each trait were scale 1 (the worst) and 5 (the best). The results of all sensory attributes on breast meat were not significantly different among treatments (P>0.05). Meat from broiler chicken fed with 5% K. alvarezii diets was considered to be the most appropriate. For TBARS analysis, there was no substantial difference between the control diet and K. alvarezii 5% diet (P>0.05) where both showed the highest oxidation rate in the meat while the meat sample of S. polycystum 2% showed the lowest oxidation value (P<0.05). The results of this study indicated that the addition of seaweed to broiler chicken diets did not affect sensory acceptance of the meat and S. polycystum 2% had improved inhibition of lipid oxidation in meat

H. L. Fleischer's letter to Ignaz Goldziher

Polymers are widely used as insulation material because of their good insulation, physical and chemical properties. Nevertheless, electrification and degradation process due to partial discharge such as surface discharge usually occur and affects the life time of the insulation. The surface discharge can occur due to presence of high voltage stress which can lead to permanent insulation failure after many years if appropriate actions are not taken. One of the factors which cause this phenomenon is humidity. This paper investigates the effect of air relative humidity (RH) on surface discharge characteristics of polymeric material using IEC (b) electrode configuration. Result shows that the sample with higher RH revealed less surface discharge compared to other samples with lower RH. However, the sample with higher RH experiences more surface degradation compared to other samples with lower RH