Gloriosa superba is a very important medicinal plant that is used for the treatment of diseases like Gout, arthritis, cancer and act as anthelmintic, antimitotic and antiabortive agent. Its tuber is a great source of Colchicine for the pharmaceutical industries and requires drying before extraction. The accelerated artificial drying technique using Microwave Vacuum oven was evaluated with other...

To evaluate the association between an indicator of carcinogen exposure (peripheral blood leukocyte DNA adducts of polycyclic aromatic hydrocarbons) and an early indicator of neoplastic transformation (sputum epithelial cell membrane antigens binding by monoclonal antibodies against small cell lung cancer and against nonsmall cell lung cancer), a survey of 350 coke-oven workers and 100 unexpose...

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

This study was aimed at assessing the efficacy of the use of the Pasteur oven as sterilization equipment in dental offices through biological monitoring. For this assessment were taken into account how adequately the material is loaded into the equipment; time/temperature used; and preventive maintenance of the oven. The data were collected in 101 dental offices in the Central District of GoiPn...

LabVIEW is a graphical programming language. LabVIEW provides the flexibility of integration of data acquisition software/hardware with the process control application software for automated test and measurement applications. In this paper, an effort is made to control the speed of the DC motor and figure out the design process of a PID temperature controlling system of the electromagnetic oven...

The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven for 0, 3, 6, 9, 12, 15, 20, 25, and 30 minutes. The evaluated parameters were peroxide value, cont...