Search results for: white sauce

Authors: Marium Shaikh, Tahira M. Ali, Abid Hasnain

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Physical and sensory properties of white sauces prepared from native and chemically modified corn and pearl millet starches were compared. Interestingly, no syneresis was observed in hydroxypropylated corn and pearl millet starch containing white sauce even after nine days of cold storage (4 °C), while other modifications also reduced the syneresis significantly in comparison to their native counterparts. White sauce containing succinylated corn starch showed least oil separation due to its greater emulsion stability. Light microscopy was used to visualize the size and shape of fat globules, and it was found that they were most homogenously distributed in succinylated and hydroxypropylated samples. Sensory results revealed that chemical modification of corn and pearl millet starch improved the consistency, thickness and overall acceptability of white sauces. Viscosity profiles showed that pasting parameters of native pearl millet starch are almost similar to native corn starch suggesting pearl millet starch as an alternative of corn starch. Also, white sauce prepared from modified pearl millet starch showed better cold storage stability in terms of various textural attributes like hardness, cohesiveness, chewiness, and springiness.

Keywords: corn starch, pearl millet, hydroxypropylation, succinylation, white sauce

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Authors: C. S. D. S. Maduwage, P. W. Jeewanthi, W. A. J. P. Wijesinghe

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This study investigated the use of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain JSF. Flour was packed in laminated bags and stored for further studies. Three batches of tomato sauce samples were prepared according to the Sri Lankan Standards for tomato sauce by adding JSF, corn flour and without any thickening agent. Samples were stored at room temperature for 8 weeks in glass bottles. The physicochemical properties such as pH, total soluble solids, titratable acidity, and water activity were measured during the storage period. Microbial analysis and sensory evaluation were done to determine the quality of tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity during the storage period. This study concludes that JSF can be successfully used as a thickening agent in food industry.

Keywords: Jackfruit seed flour, food additive, thickening agent, tomato sauce

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Authors: Laima Silina, Ilze Gramatina, Liga Skudra, Tatjana Rakcejeva

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The aim of the current research was to determine quality parameters changes of dried venison during storage. Protein, fat and moisture content dynamics as well microbiological quality was analyzed. For the experiments the meat (0.02×4.00×7.00 cm) pieces were marinated in “teriyaki sauce” marinade (composition: teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate (E339) was also added in part of marinade to improve the meat textural properties. After marinating, meat samples were dried in microwave-vacuum drier MUSSON–1, packaged in vacuum pouches made from polymer film (PA/PE) with barrier properties and storage for 4 months at 18±1°C temperature in dark place. Dried venison samples were analyzed after 0, 35, 91 and 112 days of storage. During the storage total plate counts of dried venison samples significantly (p<0.05) increased. No significant differences in the content of protein, fat and moisture were detected when analyzing dried meat samples during storage and comparing them with the chemical parameters of just dried meat.

Keywords: drying, microwave-vacuum drier, quality, venison

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Authors: Ghulam Mustafa Kamal, Xiaohua Wang, Bin Yuan, Abdullah Ijaz Hussain, Jie Wang, Shahzad Ali Shahid Chatha, Xu Zhang, Maili Liu

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Organic food products are becoming increasingly popular in recent years, as consumers have turned more health conscious and environmentally aware. A lot of consumers have understood that the organic foods are healthier than conventionally produced food stuffs. Price difference between conventional and organic foods is very high. So, it is very common to cheat the consumers by mislabeling and adulteration. Our study describes the 1H NMR based approach to characterize and differentiate soy sauce prepared from organically and conventionally grown raw materials (wheat and soybean). Commercial soy sauce samples fermented from organic and conventional raw materials were purchased from local markets. Principal component analysis showed clear separation among organic and conventional soy sauce samples. Orthogonal partial least squares discriminant analysis showed a significant (p < 0.01) separation among two types of soy sauce yielding leucine, isoleucine, ethanol, glutamate, lactate, acetate, β-glucose, sucrose, choline, valine, phenylalanine and tyrosine as important metabolites contributing towards this separation. Abundance ratio of 13C to 12C was also evaluated by 1H NMR spectroscopy which showed an increased ratio of 13C isotope in organic soy sauce samples indicating the organically grown wheat and soybean used for the preparation of organic soy sauce. Results of the study can be helpful to the end users to select the soy sauce of their choice. This information could also pave the way to further trace and authenticate the raw materials used in production of soy sauce.

Keywords: 1H NMR, multivariate analysis, organic, conventional, 13C isotopic ratio, soy sauce

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Authors: Young-Ran Song, Byeong-Uk Lim, Sang-Ho Baik

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This study was initiated in order to develop a method for soy sauce fermentation at low salt concentrations without decreasing quality. Soy sauce was fermented with the fermentation starter (meju) and different salt contents (8-14%, w/v) by inoculating two strains or not, in which Torulaspora delbrueckii and Pichia guilliermondii strains having different abilities to induce sterilizing effects or enhance flavor production were used. As the results, there were microbial and biochemical differences among prepared soy sauce. First, Staphylococcus and Enterococcus spp. in addition to Bacillus genus that is the most important bacteria in Korean fermented soy product were detected by salt reduction. However, application of yeast starters can inhibit the undesirable bacterial growth. Moreover, PCA bi-plots of major principal components on various biochemical parameters (final pH, total acidity, soluble sugar, reducing sugar, ethanol and 32 volatile flavor compounds) were drawn to demonstrate the physicochemical differences and similarities among the samples. It was confirmed that the soy sauce samples produced with different salt concentrations were clearly different since salt reduction induced low contents of acids, alcohols and esters with higher acidity. However despite low salt concentration, combining two different yeasts appeared to have similar characteristics to the high salt-fermented soy sauce with elevated concentrations of ethanol, some alcohols, and most ketones, hence resulted in a balance of more complex and richer flavors with a flavor profile pattern identical to that of high-salt.

Keywords: Soy sauce, low salt, fermentation, yeast.

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Authors: Sadhana Sharma, P. K. Nema, Siddhartha Singha

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Paneer or Indian cottage cheese is an acid and heat coagulated milk product, highly perishable because of high moisture (58-60 %). Typically paneer is marble to light creamy white in appearance. A good paneer should have cohesive body with slight sponginess or springiness. The texture must be smooth and velvety with close-knit compactness. It should have pleasing mild acidic, slightly sweet and nutty flavour. Consumers today demand simple to prepare, convenient, healthy and natural foods. Dehydrated paneer finds numerous ways to be used. It can be used in curry preparation similar to paneer-in-curry, a delicacy in Indian cuisine. It may be added to granola/ trail mix yielding a high energy snack. If grounded to a powder, it may be used as a cheesy spice mix or used as popcorn seasoning. Dried paneer powder may be added to pizza dough or to a white sauce to turn it into a paneer sauce. Drying of such food hydrogels by conventional methods is associated with several undesirable characteristics including case hardening, longer drying time, poor rehydration ability and fat loss during drying. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be shelf-stable at room temperature without any addition of preservatives.

Keywords: color, freeze-drying, paneer, texture

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Authors: Tahra Elobeid, Emmerich Berghofer

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The aim of this study is to find innovative approaches for the production of iron rich foods using natural iron sources. The vehicle used for fortification was sorghum whereas the iron fortificant was white bean. Fortified sorghum cookies were produced from five different mixtures; iron content, iron bioavailability, cookie texture and acceptability were measured. Cookies were prepared from the three fortified flours; 90% sorghum + 10% white bean (S9WB1), 75% sorghum + 25% white bean (S3WB1), 50% sorghum + 50% white bean (S1WB1) and 100% sorghum and 100% white bean. The functional properties gave good results in all the formulations. Statistical analysis of the iron content in the five different cookies showed that there was significant difference at the 95% confidence level (ANOVA). The iron content in all the recipes including the 100% sorghum improved, the increase ranging from 112% in 100% sorghum cookies to 476% in 100% white bean cookies. This shows that the increase in the amount of white bean used for fortification leads to the improvement of the iron content of cookies. The bioavailability of iron ranged from 21.3% in 100% sorghum to 28.6% in 100% white bean cookies. In the 100% sorghum cookies the iron bioavailability increased with reference to raw sorghum due to the addition of eggs. Bioavailability of iron in raw sorghum is 16.2%, therefore the percentage increase ranged from 5.1% to 28.6%. The cookies prepared from 10% white bean (S9WB1) scored the lowest 3.7 in terms of acceptability. They were the least preferred due to their somewhat soft texture. The 30% white bean cookies (S3WB1) gave results comparable to the 50% (S1WB1) and 100% white bean cookies. Cookies prepared with high percentage of white bean (50% and 100% white bean) gave the best results. Therefore cookie formulations from sorghum and white bean are successful in improving the iron status of anaemic individuals.

Keywords: sorghum, white bean, iron content, bioavailable iron, cookies

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Authors: Onur Onder, Celal Tanuca, Mahir Ozil, Halil Sen, Alkım Ozkan, Engin Ceylan, Ali Istek, Ozgur Saglam

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White balance adjustment of LCD TVs is an important procedure which has a direct influence on quality perception. Existing methods adjust RGB gain and offset values in different white levels during production. This paper suggests an iterative method in which the gamma is pre-adjusted during the design stage, and only 80% white is adjusted during production by modifying only RGB gain values (offset values are not modified). This method reduces the white balance adjustment time, contributing to the total efficiency of the production. Experiment shows that the adjustment results are well within requirements.

Keywords: color temperature, LCD panel deviation, LCD TV manufacturing, white balance

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Authors: N. Chetty, K. Singh

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In this work, the relationship between the melanin content in a tissue and subsequent absorption of light through that tissue was determined using a digital camera. This technique proved to be simple, cost effective, efficient and reliable. Tissue phantom samples were created using milk and soy sauce to simulate the optical properties of melanin content in human tissue. Increasing the concentration of soy sauce in the milk correlated to an increase in melanin content of an individual. Two methods were employed to measure the light transmitted through the sample. The first was direct measurement of the transmitted intensity using a conventional lux meter. The second method involved correctly calibrating an ordinary digital camera and using image analysis software to calculate the transmitted intensity through the phantom. The results from these methods were then graphically compared to the theoretical relationship between the intensity of transmitted light and the concentration of absorbers in the sample. Conclusions were then drawn about the effectiveness and efficiency of these low cost methods.

Keywords: tissue phantoms, scattering coefficient, albedo, low-cost method

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Authors: Fatima Bello, Ibrahim Sani

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Medicinal plants are the most important sources of life saving drugs for the majority of world’s population. People of all continents have used hundreds to thousands of indigenous plants in curing and management of many diseases. Sesame (Sesamum indicum L.) is one of the most widely cultivated species for its nutritious and medicinal seeds and oil. This research was carried out to determine the flavonoid content and antioxidant potential of two varieties of sesame seeds oil. Oil extraction was done using Soxhlet apparatus. The percentage oil yield for white and brown seeds were 47.85% and 20.72%, respectively. Flavonoid was present in both seeds with concentration of 480 mg/g and 360 mg/g in white and brown sesame seeds, respectively. The antioxidant potential was determined at different oil volume; 1.00, 0.75, 0.50 and 0.25ml. The results for the white and brown sesame seed oils were 96.8 and 70.7, 91.0 and 65.2, 83.1 and 55.4, 77.9 and 50.2, respectively. The white seed oil has higher oil yield than the brown seed oil. Likewise, the white seed oil has more flavonoid content than the brown seed oil and also better reducing power than the brown seed oil.

Keywords: antioxidant potential, brown sesame seeds, flavonoid content, sesame seed oil, Sesamum indicum L., white sesame seeds

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Authors: Makoto Hasegawa, Seika Tokumitsu

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Spectra of light beams emitted from white-color LED torches are different from those of conventional electric torches. In order to confirm if white-color LED torches can be used as light sources for popular sunset color demonstrations in spite of such differences, spectra of travelled light beams and scattered light beams with each of a white-color LED torch (composed of a blue LED and yellow-color fluorescent material) and a conventional electric torch as a light source were measured and compared with each other in a 50 cm-long water tank for sunset color demonstration experiments. Suspension liquid was prepared from acryl-emulsion and tap-water in the water tank, and light beams from the white-color LED torch or the conventional electric torch were allowed to travel in this suspension liquid. Sunset-like color was actually observed when the white-color LED torch was used as the light source in sunset color demonstrations. However, the observed colors when viewed with naked eye look slightly different from those obtainable with the conventional electric torch. At the same time, with the white-color LED, changes in colors in short to middle wavelength regions were recognized with careful observations. From those results, white-color LED torches are confirmed to be applicable as light sources in sunset color demonstrations, although certain attentions have to be paid. Further advanced classes will be successfully performed with white-color LED torches as light sources.

Keywords: blue sky demonstration, sunset color demonstration, white LED torch, physics education

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Authors: Kendall Artz

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In the 1950s, a wave of violent labor unrest shook a small town in south-western Louisiana leading to the racialisation of workers—previously considered white—as ‘mixed-race’ or, in local terms, ‘Redbone.’ This paper examines why the group known as ‘Redbones’ were marked as non-white in relation to strike violence and their opposition to capitalist expansion. Utilising archival research, historiography and oral testimony, I examine how an instance of labor unrest was reinterpreted by local law enforcement, an interstate capitalist class and the national press as calling into question the racial integrity of a group of workers who had been formerly marked as white. This explosive and largely unstudied strike provides an opportunity to better understand how racialisation operates as a technology of control, even over individuals who appear phenotypically white. The strike at Elizabeth allows a glimpse at the tactics of representatives of white supremacy when white workers do not fully embrace the ‘wages of whiteness.

Keywords: American federation of labor, labor history, Louisiana history, wages of whiteness

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Authors: Etty Soesilowati

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This research was intended to: (1) designing production systems that produce high quality salt and (2) diversification of salt products. This research used qualitative and quantitative approaches which Garam Mas Ltd. as the research site. The data were analyzed interactively and subjected to laboratory tests. The analyses showed that salt production system using HDPE geomembranes produced whiter and cleaner salts than those produced by conventional methods without HDPE geomembranes. High quality consumption salt contained 97% NaCl and a maximum of 0.05% water, in the form of white minute crystals and usually used for table salt of food and snack seasoning, souses and cheese and vegetable oil industries. Medium grade salt contained 94.7%-97% NaCl and 3%-7% water and usually used for kitchen salt, soy sauce, tofu industries and cattle feeding. Low quality salt contained 90%-94.7% NaCl and 5%-10% water, with dull white color and usually used for fish preservation and agriculture. The quality and quantity of salts production were influenced by temperatures, weather, water concentrations used during production processes and the discipline of salt farmers itself. The use of water temperature less than 23 °Be during the production processes produced low quality salts. Optimizing cultivation of the production process from raw material to end product (consumption salt) should be attempted to produce quality salt that fulfills the Indonesian National Standard. Therefore, the integrated policies among stakeholders are really needed to build strong institutional base at salt farmer level. This might be achieved through the establishment of specific region for salt production.

Keywords: cultivation system, diversification, salt products, high quality salt

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Authors: Ijeoma Chinyere Ukonu, Linda Ojeyokan

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This study produced and compared the acceptability of white bean cake (akara) and soy bean cake (akara) through sensory evaluation. Two varieties of beans were used; white (haricot) beans and soy beans; processed in the wet (paste) form and dry (flour) form. They were all used in the production of samples of bean cake (akara) under the same condition. Sensory evaluation was carried out on the products; 100% white beans cake paste was labeled (A1), 50% white bean and 50% soya bean cake paste was (B1), 100% white bean cake flour was (A2); 50% white bean cake flour and 50% soya bean cake flour (B2). A five (5) point hedonic scale rating, very good (5), good (4), fair (3), poor (2) and very poor (1) was administered on the ten panel of judge. 40 questionnaires were administered to the general public to access their knowledge of soya beans akara. Correlation analysis was carried out to determine which product is more acceptable. Table, percentages and mean score were methods employed in analyzing data collected. The analysis revealed that soya bean (akara) is generally acceptable except for sample B1 that was rated poor with 2 points, white beans cake was rated very well with 5 points. It was recommended that the hospitality industry could introduce soya bean cakes in the breakfast menu. Families can also include these products in their breakfast.

Keywords: akara, bean cake, soybean, white bean

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Authors: Tingting Lin, Manfred von Willich, Dafu Lou, Phil Eisen

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A white-box implementation of a cryptographic algorithm is a software implementation intended to resist extraction of the secret key by an adversary. To date, most of the white-box techniques are used to protect block cipher implementations. However, a large proportion of the white-box implementations are proven to be vulnerable to affine equivalence attacks and other algebraic attacks, as well as differential computation analysis (DCA). In this paper, we identify a class of block ciphers for which we propose a method of constructing white-box implementations. Our method is based on threshold implementations and operations in composite fields. The resulting implementations consist of lookup tables and few exclusive OR operations. All intermediate values (inputs and outputs of the lookup tables) are masked. The threshold implementation makes the distribution of the masked values uniform and independent of the original inputs, and the operations in composite fields reduce the size of the lookup tables. The white-box implementations can provide resistance against algebraic attacks and DCA-like attacks.

Keywords: white-box, block cipher, composite field, threshold implementation

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Authors: Reagan Rodriguez

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The following research is a case study of two white patients with white extremist values and their Latina Clinician. Researchers suggest that white supremacy as an ideology has been documented in the United States since the early 1800s. Ethnicity and race were growing key factors linked to central motives behind hate crimes in U.S., which may suggest that we are living in another wave of white supremacist and domestic terrorism that seek to eradicate a threatening and dangerous “other”. This research seeks to address and contribute a qualitative perspective to white supremacist ideology within a bio-psycho-social framework. The current research seeks to contribute to address the gap in literature on ethnic minority clinicians and white patients with racist ideology. The research also seeks to examine the themes not commonly found in racially matched and gendered matched therapeutic dyads where patients hold white extremist values. This case study examines white supremacist ideology from a psychodynamic perspective, examining themes such as “feeling forgotten”, reduced empathy related to “broken promises”, sexualization of the passing minority counselor, and utilizing minimal autonomy in verbal and non-verbal signals. A thematic analysis of case notes and quotes are used to further contextualize emerging therapeutic themes and the psychodynamic analysis of the manifestation of white supremacist actions ranging from active to passive forms of violence.

Keywords: case study, extremism, race and gender, white supremacist ideology

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Authors: Prashant Kumar, Edamana Prasad

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The White light emitting material has an emerging field in recent years due to their widespread application in the field of optoelectronics and cellular display. In the present study, we have achieved white light emission in gel medium through partial resonance energy transfer from different donors (naphthalene, phenanthrene, and pyrene) to lanthanides {Eu(III) and Tb(III)}. The gel was formed by the self- assembly of glucose cored poly(aryl ether) dendrons in DMSO-Water mixture (1:9 v/v). The white light emission was further confirmed by the CIE coordinates (Commission Internationale d’ Eclairage). Moreover, we have developed three different white light emitting system by utilizing three different donor moiety namely, naphthalene-Tb(III)-Eu(III) {I}, phenanthrene-Tb(III)-Eu(III) {II}, and pyrene-Tb(III)-Eu(III) {III}. The CIE coordinates for I, II and III were (0.35, 0.37), (0.33, 0.32) and (0.35, 0.33) respectively. Furthermore, we have investigated the energy transfer from different donors (phenanthrene, naphthalene, and pyrene) to lanthanide {Eu(III)}. The efficiency of energy transfer from phenanthrene-Eu(III), naphthalene-Eu(III) and pyrene-Eu(III) systems was 11.9%, 3.9%, and 3.6%, respectively. Detailed mechanistic aspects will be displayed in the poster.

Keywords: dendron, lanthanide, resonance energy transfer, white light emission

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Authors: Zahra Bahadoran, Parvin Mirmiran, Fereidoun Azizi

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Background: Higher consumption of white rice has been suggested as a risk factor for development of metabolic abnormalities. In this study we investigated the association between consumption of white rice and the 3-year occurrence of metabolic syndrome (MetS) in adults with and without abdominal obesity. Methods: This longitudinal study was conducted within the framework of the Tehran Lipid and Glucose Study on 1476 adults, aged 19-70 years. Dietary intakes were measured, using a 168-food items validated semi-quantitative food frequency questionnaire at baseline. Biochemical and anthropometric measurements were evaluated at both baseline (2006-2008) and after 3-year follow-up (2009-2011). MetS and its components were defined according to the diagnostic criteria proposed by NCEP ATP III, and the new cutoff points of waist circumference for Iranian adults. Multiple logistic regression models were used to estimate the occurrence of the MetS in each quartile of white rice consumption. Results: The mean age of participants was 37.8±12.3 y, and mean BMI was 26.0±4.5 kg/m2 at baseline. The prevalence of MetS in subjects with abdominal obesity was significantly higher (40.9 vs. 16.2%, P<0.01). There was no significant difference in white rice consumption between the two groups. Mean daily intake of white rice was 93±59, 209±58, 262±60 and 432±224 g/d, in the first to fourth quartiles of white rice, respectively. Stratified analysis by categories of waist circumference showed that higher consumption of white rice was more strongly related to the risk of metabolic syndrome in participants who had abdominal obesity (OR: 2.34, 95% CI:1.14-4.41 vs. OR:0.99, 95% CI:0.60-1.65) Conclusion: We demonstrated that higher consumption of white rice may be a risk for development of metabolic syndrome in adults with abdominal obesity.

Keywords: white rice, abdominal obesity, metabolic syndrome, food science, triglycerides

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Authors: Samindi Samarakoon, Ørjan Sletbakk Vie, Remi Kleiven Fjelldal

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White concrete facade elements are widely used in construction industry. It is challenging to achieve the desired workability in casting of white concrete elements. Particle Matrix model was used for proportioning the self-compacting white concrete (SCWC) to control segregation and bleeding and to improve workability. The paper presents how to reach the target slump flow while controlling bleeding and segregation in SCWC. The amount of aggregates, binders and mixing water, as well as type and dosage of superplasticizer (SP) to be used are the major factors influencing the properties of SCWC. Slump flow and compressive strength tests were carried out to examine the performance of SCWC, and the results indicate that the particle matrix model could produce successfully SCWC controlling segregation and bleeding.

Keywords: white concrete, particle matrix model, mix design, construction industry

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Authors: Hyeon Mi Noh, Ju Hyun Oh, Jung Hyun Jeong, Haeyoung Choi, Jung Hwan Kim

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The Er³⁺/Yb³⁺/Tm³⁺ tri-doped Y₂O₃ nanophosphors were synthesized by solvothermal method and its temperature dependence of the white upconversion emission has been studied by using 975 nm laser diode. The upconversion emission spectra in 1 mol% Er³⁺/5 mol% Yb³⁺/xTm³ tri-doped Y₂O₃ nanophosphors sintered at 1000 °C with x from 0 to 0.5 mol%. The blue emission intensity increase with Tm³⁺ concentration from 0 to 0.5 mol%, it is due to the 2F7/2→2F5/2 transition of Yb³⁺ around 10,000 cm-1 could easily reach the Tm³⁺ sates. The white light is composed with the blue (1G4→3H6 of Tm³⁺), green (2H11/2, 4S3/2→4I15/2 of Er³⁺), and red (4F9/2→4I15/2 of Er³⁺) upconversion radiations. The Y₂O₃: Er³⁺/Yb³⁺/Tm³⁺ nanophosphors show from white to green upconversion emission at power of 600 mW/cm² as sintering temperature increased. The calculated Commission Internationale de l’Eclairage (CIE) coordinates can be located in the white area with various sintering temperatures, in sintered at 1000 °C, and their color coordinates are very close to the standard white-light emission (0.33, 0.33). Their upconversion processes were explained by measuring the upconversion luminescence spectra and pump power dependence and energy level diagram.

Keywords: white upconversion emission, nanophosphors, energy transfer, solvothermal method

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Authors: Etidel Labidi

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Energy efficiency improvement is one of the means to reduce energy consumption and carbon emissions. Recently, some developed countries have implemented the tradable white certificate scheme (TWC) as a new policy instrument based on market approach to support energy efficiency improvements. The major focus of this paper is to compare the White Certificates (TWC) scheme as an innovative policy instrument for energy efficiency improvement to other policy instruments: energy taxes and regulations setting a minimum level of energy efficiency. On the basis of our theoretical discussion and numerical simulation, we show that the white certificates system is the most interesting policy instrument for saving energy because it generates the most important level of energy savings and the least increase in energy service price.

Keywords: energy savings, energy efficiency, energy policy, white certificates

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Authors: Mohamed Abumandour

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This research presents a comparison of the morphological structure of the gustatory papillae in New Zealand white rabbits as domestic mammals and Egyptian fruit bats as wild mammals. In this study, the tongues of adult healthy New Zealand white rabbits and Egyptian fruit bats of both sexes were used. In the New Zealand white rabbits, there are three types of the gustatory papillae; fungiform, foliate and circumvallate papillae while the Egyptian fruit bats tongue contain only two types; fungiform and circumvallate papillae. In New Zealand white rabbits, there only one subtype is the round shape fungiform papillae while in Egyptian fruit bats, there are two subtypes; small rectangular fungiform papillae and large round fungiform papillae. In New Zealand white rabbits, there only two circumvallate papillae while in Egyptian fruit bats, there are three papillae. The shape, size, number, and distribution of the lingual papillae were varied according to their location within the tongue (region-specific) in relation to the feeding habits, strategies for obtaining food, climate conditions, and types of food particles.

Keywords: morphology, circumvallate papillae, fungiform papillae, foliate papillae

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Authors: Novia Liza Rahmawaty, Wilson Novarino, Muhammad Nazri Janra

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Indonesian people love to keep songbird in cage to be competed, such as White-rumped Shama (Copsychus malabaricus). Each individual White-rumped Shama will be pitted their song and try to imitate the rhythm of the enemy with its songs. This study was conducted to see the natural song characters of White-rumped Shama and song character from birds that had been trained and comparison in three different places in West Sumatra. Individuals were recorded totaling 30 individuals in three areas in West Sumatra namely Padang, Solok and Pariaman and sound recordings of White-rumped Shama in nature were taken in HBW and Xenocanto website. Research has done conducted from June to October 2016 at place group practice of birdsongs and recorded at 16:00 to 18:00 pm. These voices were analyzed by Avisoft SAS-Lab Lite inform of oscillogram and sonogram. Measured parameters included: the length of voice, repertoire size, number of syllable type, syllable repertoire, and song repertoire. The results showed that repertoire composition of White-rumped Shama in nature less than the sound which was trained and has repeat songs composed by the same type of repertoire composition. Comparison of song character White-rumped Shama in three different places in West Sumatra, those birds in Solok had the best quality of voice or song than Padang and Pariaman. It showed by higher repertoire composition in Solok.

Keywords: repertoire composition, song characters, songbird, white-rumped shama

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Authors: Vernie C. Convicto, Henry P. Aringa, Wilson I. Barredo

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This study presents a conformational model of the helical structures of globular protein particularly ferritin in the framework of white noise path integral formulation by using Associated Legendre functions, Bessel and convolution of Bessel and trigonometric functions as modulating functions. The model incorporates chirality features of proteins and their helix-turn-helix sequence structural motif.

Keywords: globular protein, modulating function, white noise, winding probability

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Authors: Muhammad Arif Jalil, Xaythavay Luangvilay, Montree Bunruangses, Somchat Sonasang, Preecha Yupapin

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Black and white holes form the entangled pair⟨BH│WH⟩, where a white hole occurs when the particle moves at the same speed as light. The entangled black-white hole pair is at the center with the radian between the gap. When the speed of particle motion is slower than light, the black hole is gravitational (positive gravity), where the white hole is smaller than the black hole. On the downstream side, the entangled pair appears to have a black hole outside the gap increases until the white holes disappear, which is the emptiness paradox. On the upstream side, when moving faster than light, white holes form times tunnels, with black holes becoming smaller. It will continue to move faster and further when the black hole disappears and becomes a wormhole (Singularity) that is only a white hole in emptiness (Emptiness). This research studies use of black and white holes generated by a two-level circuit for communication transmission carriers, in which high ability and capacity of data transmission can be obtained. The black and white hole pair can be generated by the two-level system circuit when the speech of a particle on the circuit is equal to the speed of light. The black hole forms when the particle speed has increased from slower to equal to the light speed, while the white hole is established when the particle comes down faster than light. They are bound by the entangled pair, signal and idler, ⟨Signal│Idler⟩, and the virtual ones for the white hole, which has an angular displacement of half of π radian. A two-level system is made from an electronic circuit to create black and white holes bound by the entangled bits that are immune or cloning-free from thieves. Start by creating a wave-particle behavior when its speed is equal to light black hole is in the middle of the entangled pair, which is the two bit gate. The required information can be input into the system and wrapped by the black hole carrier. A timeline (Tunnel) occurs when the wave-particle speed is faster than light, from which the entangle pair is collapsed. The transmitted information is safely in the time tunnel. The required time and space can be modulated via the input for the downlink operation. The downlink is established when the particle speed is given by a frequency(energy) form is down and entered into the entangled gap, where this time the white hole is established. The information with the required destination is wrapped by the white hole and retrieved by the clients at the destination. The black and white holes are disappeared, and the information can be recovered and used.

Keywords: cloning free, time machine, teleportation, two-level system

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Authors: Suparman Suparman

Abstract:

A white noise in autoregressive (AR) model is often assumed to be normally distributed. In application, the white noise usually do not follows a normal distribution. This paper aims to estimate a parameter of AR model that has a exponential white noise. A Bayesian method is adopted. A prior distribution of the parameter of AR model is selected and then this prior distribution is combined with a likelihood function of data to get a posterior distribution. Based on this posterior distribution, a Bayesian estimator for the parameter of AR model is estimated. Because the order of AR model is considered a parameter, this Bayesian estimator cannot be explicitly calculated. To resolve this problem, a method of reversible jump Markov Chain Monte Carlo (MCMC) is adopted. A result is a estimation of the parameter AR model can be simultaneously calculated.

Keywords: autoregressive (AR) model, exponential white Noise, bayesian, reversible jump Markov Chain Monte Carlo (MCMC)

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Authors: Abdu Umar Adamu, Saidu Akun Abdullahi, Al-Hassan Muhammed, Hamisu Abdu

Abstract:

Leguminous plants such as beans have been considered as a source of protein in this present work. The proximate analysis on beans (Vigna unguiculata) were determined in order to identify the nutritional content as well as presence of some heavy metals accumulation in washed and unwashed beans (white Beans) sold in Kazaure market Jigawa State Nigeria. On the average comparative analysis, the result has indicated that, the Vigna unguiculata had protein content of 61.1%, fibre 4.5%, ash 10.4%, moisture 5%, carbohydrate 15.8% and total lipid 4.9%, therefore it could be suggested that beans has enough nutritional content that helps the people health. The heavy metal analysis of unwashed white beans showed that Fe (17.37 ± 6.71)mg/kg had the highest concentration followed by Zn (6.41 ± 3.09), Cu (5.69 ± 2.42), Cd (0.46 ± 0.65) and Pb (0.57 ± 0.94)mg/kg , while the washed beans shows that Zn (0.11 ± 0.17), Fe (0.01 ± 0.006), Cd (0.02 ± 0.01), Cu (0.03 ± 0.021), Pb (0.01 ± 0.006)mg/kg. The washed white beans are safe for consumption and also the concentration of heavy metal are negligible and of nontoxic effect to human health.

Keywords: white beans, protein, proximate composition, heavy metal

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Authors: Ubaid Ullah Kamgar, Ajaz Ahmed Suhaff, Mohammad Maqbool Dar

Abstract:

Objective: The aim is to study the association of MRI findings of T₂/FLAIR white matter hyperintensities among patients with psychiatric disorders. Background and Rationale: MRI findings in psychiatric disorders can vary widely depending on specific disorders and individual differences. However, some general patterns have been observed, such as, in Depression - reduced volume in areas such as the prefrontal cortex and hippocampus; in Schizophrenia - enlarged ventricles, abnormalities in frontal and temporal lobes, as well as hippocampus and thalamus; in Bipolar Disorder – reduced volume in the prefrontal cortex and hippocampus and abnormalities in the amygdala; in OCD – abnormalities in the orbitofrontal cortex, anterior cingulate cortex and striatum. However, many patients show findings of white-matter hyper-intensities, which are usually considered non-specific in psychiatry. These hyperintensities are low attenuation in the deep and white matter. The pathogenic mechanisms of white matter hyperintensities are not well-understood and have been attributed to cerebral small vessel disease. The aim of the study is to study the association of the above MRI findings in patients with psychiatric disorders after ruling out neurological disorders (if any are found). Methodology: Patients admitted to psychiatric hospitals or presenting to OPDs with underlying psychiatric disorders, having undergone MRI Brain as part of investigations, and having T₂/FLAIR white-matter hyperintensities on MRI were taken to study the association of the above MRI findings with different psychiatric disorders. Results: Out of the 22 patients having MRI findings of T₂/FLAIR white-matter hyper-intensities, the underlying psychiatric comorbidities were: Major Depressive Disorder in 7 pts; Obsessive Compulsive Disorder in 5 pts; Bipolar Disorder in 5 pts; Dementia (vascular type) in 5pts. Discussion and conclusion: In our study, the white matter hyper-intensities were found mostly in MDD (32%), OCD (22.7%), Bipolar Disorder (22.7%) and Dementia in 22.7% of patients. In conclusion, the presence of white-matter hyperintensities in psychiatric disorders underscores the complex interplay between vascular, neurobiological and psychosocial factors. Further research with a large sample size is needed to fully elucidate their clinical significance.

Keywords: white-matter hyperintensities, OCD, MDD, dementia, bipolar disorder.

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Authors: Sharaf S. Omar

Abstract:

In the current study, level and prevalence of deoxynivalenol (DON), aflatoxin B1 AFB1), zearalenone (ZEN), and ochratoxin A (OTA) in fried poultry eggs in Jordan was investigated. Poultry egg samples (n = 250) were collected. The level of DON, AFB1, ZEN and OTA in the white and yolk of poultry eggs was measured using LC-MS-MS. The health risk assessment was calculated using Margin of Exposures (MOEs) for AFB1 and OTA and hazard index (HI) for ZEN and DON. The highest prevalence in yolk and white of eggs was related to ZEN (96.56%) and OTA (97.44%), respectively. Also, the highest level in white and yolk was related to DON (1.07µg/kg) and DON (1.65 µg/kg), respectively. Level of DON in the yolk of eggs was significantly higher than white of eggs (P-value < 0.05). Risk assessment indicated that exposed population are at high risk of AFB1 (MOEs < 10,000) in fried poultry eggs.

Keywords: mycotoxins 2, aflatoxin b1, risk assessment, poultry egg

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Authors: Claire M. Hollocou, Denise Johnson

Abstract:

As racism permeates the foundation of America's educational system, educators hold a level of responsibility to address racism and the power of white privilege in the classroom by implementing anti-racist practices. This study aims to discuss the practices of anti-racist education across two predominantly affluent white schools. It offers our perspectives as white and black female teachers committed to implementing and reflecting on our antiracist work. Through communities of practice and the critical dialogue framework, we will provide an environment for one another to share our experiences implementing anti-racist education. We will spend a couple of months engaging in dialogue together to support our praxis. With critical reflection, we will look for themes that emerge through the conversations as well as develop a protocol for building an antiracist community of practice. This study is a work in progress.

Keywords: anti-racism, critical dialogue, race and racism, teacher education

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