Many people do not realize that smoking habits can affect the level of dental and oral hygiene, causes abnormalities tongue, gums, mucosa, palate in form nicotinic stomatitis, fungal infections, discoloration te eth. Sodium bicarbonate is a chemical compound with formula NaHCO3 belonging to salt group often found white powder crystals. Where content sodium remove stains on smokers. The purpose ...

Conclusion The above examples of the application of the concept of controlled proteolysis are very specific ones relating to a given substrate and enzyme system. The concept is, however, generally applicable in all proteolytic reactions where pH can be controlled. Under these circumstances DH is the parameter which determines the properties of the end products. This is of great industrial impdr...

Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the b-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xy...

introduction: non-uniformity test is essentially the only required daily qc procedure in nuclear medicine practice. noise creates statistical variation or random error in a flood image. non-uniformity on the other hand does not have statistical nature and may be regarded as systemic error. the present methods of non-uniformity calculation do not distinguish between these two types of error. the...

Quality driven design uses specified product qualities as a starting point for process design. By backward reasoning the required process conditions and processing system were found. In this work dynamic optimization was used as a tool to generate processing solutions for baking processes by calculating optimal operation strategies which give a basis for process and unit operation design. Two d...

The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed de...

Baking quality of 11 winter wheat varieties was studied at the Jõgeva Plant Breeding Institute during 5 years (2005–2009). Protein content, farinograph absorption, dough stability time and loaf volume were examined in this study. The varieties were divided into clusters according to the average value of quality characteristics and coefficient of variation. Ada, Tarso, Portal, Ramiro had high pr...

A proficiency test to assess the capabilities of laboratories to determine melamine in a milk powder and a baking mix, representing starch-containing foods like bread and biscuits, was carried out in January 2009. The need for such an interlaboratory comparison arose from a health scare in China about melamine-tainted powdered milk in the second half of 2008. Laboratories in 31 countries, inclu...