This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P < 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve an...

STATEMENT OF PROBLEM Disinfection of prostheses with chemical solutions has deleterious effects on dentures. The appropriate power setting of microwave for disinfection, without affecting denture base properties, is a controversy. PURPOSE To evaluate and compare the effect of simulated microwave disinfection at a recommended power setting on the mechanical properties of three denture base hea...

A facile, high yielding synthesis of 9,10-dihydro-9,10-ethano- anthracene-11- carboxylic acid methyl ester using a modified commercial domestic microwave oven is reported.

Various indolyl chalcones have been synthesized in unsealed vessels in a domestic microwave oven. Considerable increase in the reaction rate has been observed with better yields.

Electric appliances consume electricity when they are in standby mode and sometimes even in off-mode. These "losses" of each appliance individually are not large but the sum over all appliances is no longer negligible. The standby losses of ten households are investigated. The standby power varies from 7 to 134 W and has an average of 40 W. The standby consumption is on average 274 kWh/year, re...

A simple way to prepare and -CoMoO4 nanorods is reported in this paper. CoMoO4·xH2O nanorod precursors were obtained using the microwave-assisted hydrothermal (MAH) method. By annealing the as-prepared CoMoO4·xH2O precursor at 600 ̊C for 10 min in a domestic microwave oven, and -CoMoO4 nanorods were prepared. These powders were analyzed by X-ray diffraction (XRD), field emission scanning ele...

Allyl sulfur compounds are the major active constituents found in crushed garlic. Research has revealed that garlic and its lipid- or water-soluble components have many pharmacologic properties; however, studies also demonstrate that heating has a negative influence on these beneficial effects. We recently conducted several studies to investigate the influence of microwave or oven heating on th...

This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerat...