Experimental results of the study on causes of the difference in thermal conductivity coefficient of water under water heating by a biological object (operator hand) compared to heating by an electric radiator of the same temperature are given. Two possible causes of the observed effect, which are associated with the difference in the spectral composition of radiation generated by the operator hand compared to an electrical source of heat and solubility in water of CO2 released from human skin, are discussed.
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ACS Food Sci Technol
January 2025
Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey.
This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA).
View Article and Find Full Text PDFACS Earth Space Chem
January 2025
Earth and Environmental Sciences Division, Los Alamos National Laboratory, Los Alamos, New Mexico 87545, United States.
Naturally occurring bedded salt deposits are considered robust for the permanent disposal of heat-generating nuclear waste due to their unique physical and geological properties. The Brine Availability Test in Salt (BATS) is a US-DOE Office of Nuclear Energy funded project that uses heated borehole experiments underground (∼655 meters depth) at the Waste Isolation Pilot Plant (WIPP) in the bedded salt deposits of the Salado Formation to investigate the capacity for safe disposal of high-level, heat generating nuclear waste in salt. Uncertainties associated with brine mobility near heat-generating waste motivates the need to characterize the processes and sources of brine in salt deposits.
View Article and Find Full Text PDFChemistry
January 2025
Lund University: Lunds Universitet, Centre for Analysis and Synthesis and NanoLund, 22362, Lund, SWEDEN.
Lead-based piezoceramics are the dominant materials used in electronic devices, despite the known toxicity of lead. Developing safer piezoelectric materials has inspired the pursuit of lead-free piezoceramics, however some challenges remain in accessing these materials reproducibly. Here we demonstrate a simple and robust method for synthesis of the lead-free piezoceramic material, potassium sodium niobate (KxNa1-xNbO3, KNN) via an aqueous route.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.
Pleurotus ostreatus is a nutrient-dense edible fungus renowned for its delicate texture, appealing flavor, and numerous potential health benefits. Simultaneous extraction within the framework of food resource processing facilitates the concurrent isolation and analysis of multiple target compounds. In this study, an ethanol/salt aqueous two-phase system (ATPS) was employed to extract polysaccharides (PS) and proteins from P.
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