Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties

The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties incorporated with 6% cornsilk recorded the highest protein concentration at 23.3% and 28.42%, respectively. Both cooked beef and chicken patties containing 6% cornsilk significantly recorded the lowest concentration of fat at 11.4% and 14.60%, respectively. Beef and chicken patties formulated with 6% cornsilk recorded the highest cooking yield at 80.13% and 83.03% compared to other treatments. The inclusion of cornsilk did not change the sensory properties and consumer acceptability of cornsilk-based beef and chicken patties. Cornsilk fibre has been effective in improving cooking yield, moisture and fat retention of beef and chicken pattie

The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties

On the Computational Consequences of Cost Function Design in Nonlinear Optimal Control

Optimal control is an essential tool for stabilizing complex nonlinear system. However, despite the extensive impacts of methods such as receding horizon control, dynamic programming and reinforcement learning, the design of cost functions for a particular system often remains a heuristic-driven process of trial and error. In this paper we seek to gain insights into how the choice of cost function interacts with the underlying structure of the control system and impacts the amount of computation required to obtain a stabilizing controller. We treat the cost design problem as a two-step process where the designer specifies outputs for the system that are to be penalized and then modulates the relative weighting of the inputs and the outputs in the cost. We then bound the length of the prediction horizon $T>0$ that is required for receding horizon control methods to stabilize the system as a concrete way of characterizing the computational difficulty of stabilizing the system using the chosen cost function. Drawing on insights from the `cheap control' literature, we investigate cases where the chosen outputs lead to minimumphase and non-minimumphase input-output dynamics. When the system is minimumphase, the prediction horizon needed to ensure stability can be made arbitrarily small by making the penalty on the control small enough. This indicates that choices of cost function which implicitly induce minimumphase behavior lead to an optimal control problem from which it is `easy' to obtain a stabilizing controller. Using these insights, we investigate empirically how the choice of cost function affects the ability of modern reinforcement learning algorithms to learn a stabilizing controller. Taken together, the results in this paper indicate that cost functions which induce non-minimum phase behavior lead to inherent computational difficulties

On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty

The proximate composition and sensory evaluation of chicken patties incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The chicken patties were formulated with either 0%, 25% or 50% of fresh PSC. Results show chicken patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. However, protein content reduces significantly when chicken meat being replaced with 50% PSC. Meanwhile, both cooked chicken patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. In addition, patty incorporated with 25% PSC had moisture content of 56.91% which is significantly lower than patty formulated with 50% which had moisture of 58.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panellists. The reduction of sensory scores for springiness and juiciness attributes were observed parallel with the level of PSC used in the patty formulations due to the higher moisture content of fresh PSC used in the formulation. Incorporation of ground PSC to replace partially chicken meat reduces fat and ash but increase moisture content of cooked patties. The addition of PSC at 25% to partially replace chicken meat can be recommended for the purpose of lowering production cost and fat content while unchanging the protein content. On the other hand, incorporation of 50% of PSC in chicken patties reduces all proximate composition except for moisture content but maintaining the overall acceptability of chicken patties

Total Polyphenol Content and Free Radical Scavenging Activity of Cornsilk (Zea mays hairs) (Kandungan Polifenol Jumlah dan Aktiviti Perencatan Radikal Bebas dalam Rerambut Jagung Muda (Zea mays Hairs)

Total polyphenol content and free radical scavenging activity of cornsilk (Zea mays hairs) extracts were determined. Our result showed the total polyphenol content of methanolic and water extracts were 272.81 mgGAE/100 g and 256.36 mgGAE/100 mg dry plant, respectively. The total flavonoid content of methanolic extract (38.01 mg catechin equivalent/100 g) was significantly higher (p<0.05) than the water extract (4.11 mg catechin equivalent/100 g). In radical scavenging activity, the activity of methanolic extract was significantly higher (p<0.05) than the water extract. The methanolic extract scavenged at 81.7% of free radicals at 1000 μg/mL while the water extract showed 63.5% of inhibition. In conclusion, cornsilk contained high polyphenol components with strong free radical scavenging activity thus could be considered as potential source of natural antioxidant. || Kandungan jumlah polifenol dan aktiviti perencatan radikal bebas dalam ekstrak rerambut jagung muda (Zea mays hairs) telah ditentukan. Hasil kajian mendapati jumlah kandungan polifenol dalam ekstrak metanol and berair masing-masing adalah 272.81 mgGAE/100 g dan 256.36 mgGAE/100 mg (asas kering). Kandungan flavonoid bagi ekstrak metanolik (38.01 mg catechin/100 g) adalah lebih tinggi secara signifikan (p<0.05) daripada ekstrak berair (4.11 mg catechin/100 g). Dalam aktiviti perencatan radikal bebas, peratus perencatan ekstrak metanol adalah lebih tinggi secara signifikan (p<0.05) berbanding dengan ekstrak berair. Ekstrak metanol merencat sebanyak 81.7% pada 1000 μg/mL sementara ekstrak berair menunjukkan peratus perencatan sebanyak 63.5%. Kesimpulannya, sutera jagung mengandungi komponen polifenol yang tinggi dengan aktiviti perencatan radikal bebas yang kuat. Hal ini mencadangkan sutera jagung dipertimbangkan sebagai sumber anti-pengoksida semula jadi yang berpotensi

Hybrid deposition additive manufacturing: novel volume distribution, thermo-mechanical characterization, and image analysis

(c) The Author/sCAUL read and publish agreement 2022The structural integrity of additive manufacturing structures is a pronounced challenge considering the voids and weak layer-to-layer adhesion. One of the potential ways is hybrid deposition manufacturing (HDM) that includes fused filament fabrication (FFF) with the conventional filling process, also known as “HDM composites". HDM is a potential technique for improving structural stability by replacing the thermoplastic void structure with a voidless epoxy. However, the literature lacks investigation of FFF/epoxy HDM-based composites regarding optimal volume distribution, effects of brittle and ductile FFF materials, and fractographic analysis. This research presents the effects of range of volume distributions (10–90%) between FFF and epoxy system for tensile, flexure, and compressive characterization. Volume distribution in tensile and flexure samples is achieved using printable wall thickness, slot width, and maximum width. For compression, the printable wall thickness, slot diameter, and external diameter are considered. Polylactic acid and acrylonitrile butadiene styrene are used to analyze the brittle and ductile FFF structures. The research reports novel application of image analysis during mechanical characterization using high-quality camera and fractographic analysis using scanning electron microscopy (SEM). The results present surprising high tensile strain (0.038 mm/mm) and compressive strength (64.5 MPa) for lower FDM-percentages (10%, 20%) that are explained using in situ image analysis, SEM, stress–strain simulations, and dynamic mechanical analysis (DMA). In this regard, the proposed work holds novelty to apply DMA for HDM. The optimal volume distributions of 70% and 80% alongside fractographic mechanisms for lower percentages (10%, 20%) can potentially contribute to structural applications and future material-based innovations for HDM.fals

Energy Consumption of Wireless Network Access Points

2nd International Conference on Green Communications and Networking, GreeNets 2012; Gandia; Spain; 25 October 2012 through 26 October 2012The development of low cost technology based on IEEE 802.11 standard permits to build telecommunication networks at low cost, allowing providing Internet access in rural areas in developing countries. The lack of access to the electrical grid is a problem when the network is being developed in rural areas, so that wireless access points should operate using solar panels and batteries. Many cases can be found where the energy consumption becomes a key point in wireless network design. In this paper we present a comparative study of the energy consumption of several wireless network access points. We will compare the energy consumption of different brands and models, for several operation scenarios and operating modes. Obtained results allow us to achieve the objective of this article, that is, promote the development of wireless communication networks energetically efficient.Andrade Morelli, S.; Ruiz Sanchez, E.; Granell Romero, E.; Lloret, J. (2013). Energy Consumption of Wireless Network Access Points. Lecture Notes of the Institute for Computer Sciences, Social-Informatics and Telecommunications Engineering, LNICST. 113:81-91. doi:10.1007/978-3-642-37977-2_8S8191113Khoa Nguyen, K., Jaumard, B.: Routing Engine Architecture for Next Generation Routers: Evolutional Trends. Network Protocols and Algorithms 1(1), 62–85 (2009)IEEE Std 802.11: IEEE Standard for Information technology -Telecommunications and information exchange between systems -Local and metropolitan area networks - Specific requirements – Part 11: Wireless LAN Medium Access Control (MAC) and Physical Layer (PHY) Specifications. Institute of Electrical and Electronics Engineers, New York, USA, pp.1–1184 (2007)Lloret, J., Garcia, M., Bri, D., Sendra, S.: A Wireless Sensor Network Deployment for Rural and Forest Fire Detection and Verification. Sensors 9(11), 8722–8747 (2009)Tapia, A., Maitland, C., Stone, M.: Making IT work for Municipalities: Building municipal wireless networks. Government Information Quarterly 23(3), 359–380 (2006)van Drunen, R., Koolhaas, J., Schuurmans, H., Vijn, M.: Building a Wireless Community Network in the Netherland. In: USENIX 2003 / Freenix Annual Technical Conference Proceedings, San Antonio, Texas, USA, June 9-14, pp. 219–230 (2003)Powell, A., Shade, L.R.: Going Wi-Fi in Canada: Municipal and Community Initiatives. Canadian Research Alliance for Community Innovation and Networking (2005)Sendra, S., Fernández, P.A., Quilez, M.A., Lloret, J.: Study and Performance of Interior Gateway IP routing Protocols. Network Protocols and Algorithms 2(4), 88–117 (2010)Galperin, H.: Wireless Networks and Rural Development: Opportunities for Latin America. Information Technologies and International Development 2(3), 47–56 (2005)Segal, M.: Improving lifetime of wireless sensor networks. Network Protocols and Algorithms 1(2), 48–60 (2009)Momani, A.A.E., Yassein, M.B., Darwish, O., Manaseer, S., Mardini, W.: Intelligent Paging Backoff Algorithm for IEEE 802.11 MAC Protocol. Network Protocols and Algorithms 4(2), 108–123 (2012)Mohsin, A.H., Bakar, K.A., Adekiigbe, A., Ghafoor, K.Z.: A Survey of Energy-aware Routing protocols in Mobile Ad-hoc Networks: Trends and Challenges. Network Protocols and Algorithms 4(2), 82–107 (2012)Feeney, L.M., Nilsson, M.: Investigating the Energy Consumption of a Wireless Network Interface in an Ad Hoc Networking Environment. In: Proceedings of the Twentieth Annual Joint Conference of the IEEE Computer and Communications Societies, INFOCOM 2001, Anchorage, Alaska, April 22-26, vol. 3, pp. 1548–1557. IEEE (2001)Barbancho, J., León, C., Molina, F.J., Barbancho, A.: Using artificial intelligence in routing schemes for wireless networks. Computer Communications 30(14-15), 2802–2811 (2007)Tao, C., Yang, Y., Honggang, Z., Haesik, K., Horneman, K.: Network energy saving technologies for green wireless access networks. IEEE Wireless Communications 18(5), 30–38 (2011)Sendra, S., Lloret, J., Garcia, M., Toledo, J.F.: Power saving and energy optimization techniques for Wireless Sensor Networks. Journal of Communications 6(6), 439–459 (2011

Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties (Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa Mengubah Sifat-Sifat Penilaian Deria Burger Ayam)

The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw and cooked chicken patties. Cooked chicken patties incorporated with 6% cornsilk showed the highest protein concentration at 28.42% and the lowest fat concentration at 14.60%, respectively. All cooked patty samples recorded moisture content ranging from 42.73-46.40%. Patty formulated with 6% cornsilk recorded the highest cooking yield at 83.03%. Cornsilk fibre has been successful in improving cooking yield and in retaining moisture and fat of chicken patties. The addition of cornsilk fibre does not change the sensory properties and the acceptability of chicken patties. || Analisis proksimat, ciri-ciri fizikal dan sifat-sifat penilaian deria terhadap burger ayam yang ditambah dengan kandungan sutera jagung yang berbeza telah dikaji. Burger ayam telah diformulasikan dengan 2%, 4% atau 6% sutera jagung kering yang dikisar. Kandungan protein meningkat selari dengan peningkatan kandungan sutera jagung dalam burger ayam mentah dan yang digoreng. Burger ayam yang digoreng yang mengandungi 6% sutera jagung merekodkan kandungan protein paling tinggi iaitu sebanyak 28.42%, dan lemak yang terendah iaitu 14.60%. Semua sampel burger merekodkan kandungan lembapan antara 42.73-46.40%. Burger ayam yang diformulasikan dengan 6% sutera jagung merekodkan hasil memasak yang tinggi iaitu 83.03% berbanding perlakuan lain. Serat dietari sutera jagung berkesan dalam mengekalkan hasil memasak, lembapan dan lemak burger ayam. Penambahan sutera jagung tidak mengubah ciri-ciri sensori dan penerimaan pengguna terhadap burger ayam

Variable pressure scanning electron microscopy (VPSEM) and atomic absorption spectrometer characterization of Zea mays (Maydis stigma) hairs

Rhetorically, primitive and ancient civilizations have long relied on dietary minerals in the prevention of diseases. Being elemental atoms, minerals, in contrast to micro molecules do not undergo changes during digestion. Major minerals serve as structural components of tissues, function in cellular and basal metabolism, and in water and acid-base balance. The soft textured Zea mays (Maydis stigma) hairs are a well-organized collection of stigmas of the corn maize that historically as ancient as the Aztec civilization was cited for traditional medicinal care. In modern medicine, it was used as a mild diuretic, urinary demulcent and for the management of bladder irritation (due to uric acid and phosphatic gravel). This study revisits the Zea mays to elucidate its reported therapeutic prowess by initiating a high-resolution microscopical inspection and its micronutrients using VPSEM, EDX and AAS. Results: The outermost film of the corn hairs soaked in ethanol manifest a very smooth, nodenatured like surface. While cross-sectional view of fresh corn silk samples revealed microtubules of non-homogenous diameters and size configurations. The measured diameter of the porous tubules ranges from 58 - 101μm. The amounts of Ca, Mg, Na and K on raw freshly harvested and oven dried corn hair were comparatively higher than the amounts of other minerals. The concentration of Ca in fresh and oven dried corn hair was accounted for 546 and 323 mg/L, respectively and significantly higher than the values of corn silks macerated with NaOH (108 mg/L) and NaHClO (7.58 mg/L), respectively. In conclusion, ethanol is a n excellent preservative for cornsilk by revealing a smooth non-denatured surface of corn silk while NaOH and NaHClO is detrimentally and distorted natural cytoskeleton of the tissues by removing essential organic and inorganic components. The highest mineral contents presented in raw freshly harvested and oven dried corn silk were Ca, Mg, K and Na