Sustaining a desired rate of oxygen transfer for microbial activity is a matter of major concern for biological wastewater treatment (MBR). The study reported in the paper was aimed at assessing the effects of microbial products on the specific oxygen uptake rate (SOUR) in a conventional membrane bioreactor (CMBR) and that in a sponge submerged MBR (SSMBR). The production and progressive accumu...

BACKGROUND In the recent years nanostructured materials have been the focus of researches due to their wide-spread possibilities to provide new shapes and structures for some materials. Microemulsions can provide uniform nano-sized droplets for templating. Microemulsions are isotropic, thermodynamically-stable systems of oil, water and surfactant with a 20-200 nm droplet size. They can be prepa...

BACKGROUND Obesity induces endothelial dysfunction even in the pediatric age group. The possible protective effects of fruits and herbal products on the endothelial dysfunction of obese children remain to be determined. This study aims to investigate the effects of lemon and sour orange peels on endothelial function of adolescents with excess weight. MATERIALS AND METHODS This triple-masked, ...

CONTEXT The effect of sour taste and food temperature variations in dysphagic patients has not been entirely clarified. OBJECTIVE To determine the effect of sour and cold food in the pharyngeal transit times of patients with stroke. METHODS Patients participating in this study were 30 right-handed adults, 16 of which were male and 14 were female, aged 41 to 88 (average age 62.3 years) with ...

BACKGROUND Cardiovascular diseases (CVD) are a set of metabolic disorders affecting heart and blood vessels. Green tea and sour tea (Hibiscus sabdariffa L.) have attracted significant attention recently due to their high popularity, nutrient profile and therapeutic effects. The aim of the present study was to compare the effects of green tea and sour tea supplementation on blood pressure and li...

Taste plays an essential role in food selection and consequently overall nutrition. Because salt taste is appetitive, humans ingest more salt than they need. Acids are the source of intrinsically aversive sour taste, but in mixtures with sweeteners they are consumed in large quantities. Recent results have provided fresh insights into transduction and sensory adaptation for the salty and sour t...

Changes in the taste of food have been implicated as a potential cause of reduced dietary intake among cancer patients. However, data on intensity and hedonic responses to the four basic tastes in cancer are scanty and contradictory. The present study aimed at evaluating taste intensity and hedonic responses to simple beverages in 47 anorectic patients affected by gastrointestinal cancer and in...

Sour cherry (Prunus cerasus) in the genus Prunus in the family Rosaceae is one of the most popular stone fruit trees worldwide. Of known sour cherry cultivars, the Schattenmorelle is a famous old sour cherry with a high amount of fruit production. The Schattenmorelle was selected before 1650 and described in the 1800s. This cultivar was named after gardens of the Chateau de Moreille in which th...

Yogurt is one of the functional foods obtained from fermented milk with help Lactic Acid Bacteria (LAB). Several innovations were made to improve properties yogurt by adding ingredients rich in fiber, which pumpkin. The nutritional content pumpkin quite complete, and its utilization still minimal, so this has potential be developed as an alternative making yogurt. purpose study was determine ef...