Search results for: Palm shell-PEEK

Authors: Md. Z. Alam, Amal A. Elgharbawy, Muhammad Moniruzzaman, Nassereldeen A. Kabbashi, Parveen Jamal

Abstract:

The enzymatic hydrolysis of lignocellulosic biomass is one of the obstacles in the process of sugar production, due to the presence of lignin that protects the cellulose molecules against cellulases. Although the pretreatment of lignocellulose in ionic liquid (IL) system has been receiving a lot of interest; however, it requires IL removal with an anti-solvent in order to proceed with the enzymatic hydrolysis. At this point, introducing a compatible cellulase enzyme seems more efficient in this process. A cellulase enzyme that was produced by Trichoderma reesei on palm kernel cake (PKC) exhibited a promising stability in several ILs. The enzyme called PKC-Cel was tested for its optimum pH and temperature as well as its molecular weight. One among evaluated ILs, 1,3-diethylimidazolium dimethyl phosphate [DEMIM] DMP was applied in this study. Evaluation of six factors was executed in Stat-Ease Design Expert V.9, definitive screening design, which are IL/ buffer ratio, temperature, hydrolysis retention time, biomass loading, cellulase loading and empty fruit bunches (EFB) particle size. According to the obtained data, IL-enzyme system shows the highest sugar concentration at 70 °C, 27 hours, 10% IL-buffer, 35% biomass loading, 60 Units/g cellulase and 200 μm particle size. As concluded from the obtained data, not only the PKC-Cel was stable in the presence of the IL, also it was actually stable at a higher temperature than its optimum one. The reducing sugar obtained was 53.468±4.58 g/L which was equivalent to 0.3055 g reducing sugar/g EFB. This approach opens an insight for more studies in order to understand the actual effect of ILs on cellulases and their interactions in the aqueous system. It could also benefit in an efficient production of bioethanol from lignocellulosic biomass.

Keywords: Cellulase, hydrolysis, lignocellulose, pretreatment, stability.

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Authors: M. L. Anitha, K. A. Radhakrishna Rao

Abstract:

With the advent of modern computing technology, there is an increased demand for developing recognition systems that have the capability of verifying the identity of individuals. Recognition systems are required by several civilian and commercial applications for providing access to secured resources. Traditional recognition systems which are based on physical identities are not sufficiently reliable to satisfy the security requirements due to the use of several advances of forgery and identity impersonation methods. Recognizing individuals based on his/her unique physiological characteristics known as biometric traits is a reliable technique, since these traits are not transferable and they cannot be stolen or lost. Since the performance of biometric based recognition system depends on the particular trait that is utilized, the present work proposes a fusion approach which combines Inner knuckle print (IKP) trait of the middle, ring and index fingers with the geometrical features of hand. The hand image captured from a digital camera is preprocessed to find finger IKP as region of interest (ROI) and hand geometry features. Geometrical features are represented as the distances between different key points and IKP features are extracted by applying local binary pattern descriptor on the IKP ROI. The decision level AND fusion was adopted, which has shown improvement in performance of the combined scheme. The proposed approach is tested on the database collected at our institute. Proposed approach is of significance since both hand geometry and IKP features can be extracted from the palm region of the hand. The fusion of these features yields a false acceptance rate of 0.75%, false rejection rate of 0.86% for verification tests conducted, which is less when compared to the results obtained using individual traits. The results obtained confirm the usefulness of proposed approach and suitability of the selected features for developing biometric based recognition system based on features from palmar region of hand.

Keywords: Biometrics, hand geometry features, inner knuckle print, recognition.

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Authors: A. F. Agboola, B. R. O. Omidiwura, A. Oyeyemi, E. A. Iyayi, A. S. Adelani

Abstract:

Dietary cholesterol has elicited the most public interest as it relates with coronary heart disease. Thus, humans have been paying more attention to health, thereby reducing consumption of cholesterol enriched food. Egg is considered as one of the major sources of human dietary cholesterol. However, an alternative way to reduce the potential cholesterolemic effect of eggs is to modify the fatty acid composition of the yolk. The effect of palm oil (PO), soybean oil (SO), sesame seed oil (SSO) and fish oil (FO) supplementation in the diets of layers on egg yolk fatty acid, cholesterol, egg production and egg quality parameters were evaluated in a 42-day feeding trial. One hundred and five Isa Brown laying hens of 34 weeks of age were randomly distributed into seven groups of five replicates and three birds per replicate in a completely randomized design. Seven corn-soybean basal diets (BD) were formulated: BD+No oil (T1), BD+1.5% PO (T2), BD+1.5% SO (T3), BD+1.5% SSO (T4), BD+1.5% FO (T5), BD+0.75% SO+0.75% FO (T6) and BD+0.75% SSO+0.75% FO (T7). Five eggs were randomly sampled at day 42 from each replicate to assay for the cholesterol, fatty acid profile of egg yolk and egg quality assessment. Results showed that there were no significant (P>0.05) differences observed in production performance, egg cholesterol and egg quality parameters except for yolk height, albumen height, yolk index, egg shape index, haugh unit, and yolk colour. There were no significant differences (P>0.05) observed in total cholesterol, high density lipoprotein and low density lipoprotein levels of egg yolk across the treatments. However, diets had effect (P<0.05) on TAG (triacylglycerol) and VLDL (very low density lipoprotein) of the egg yolk. The highest TAG (603.78 mg/dl) and VLDL values (120.76 mg/dl) were recorded in eggs of hens on T4 (1.5% sesame seed oil) and was similar to those on T3 (1.5% soybean oil), T5 (1.5% fish oil) and T6 (0.75% soybean oil + 0.75% fish oil). However, results revealed a significant (P<0.05) variations on eggs’ summation of polyunsaturated fatty acid (PUFA). In conclusion, it is suggested that dietary oils could be included in layers’ diets to produce designer eggs low in cholesterol and high in PUFA especially omega-3 fatty acids.

Keywords: Dietary oils, Egg cholesterol, Egg fatty acid profile, Egg quality parameters.

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Authors: PoiSim Khiew, WeeSiong Chiu, ThianKhoonTan, Shahidan Radiman, Roslan Abd-Shukor, Muhammad Azmi Abd-Hamid, ChinHua Chia

Abstract:

Magnetic and semiconductor nanomaterials exhibit novel magnetic and optical properties owing to their unique size and shape-dependent effects. With shrinking the size down to nanoscale region, various anomalous properties that normally not present in bulk start to dominate. Ability in harnessing of these anomalous properties for the design of various advance electronic devices is strictly dependent on synthetic strategies. Hence, current research has focused on developing a rational synthetic control to produce high quality nanocrystals by using organometallic approach to tune both size and shape of the nanomaterials. In order to elucidate the growth mechanism, transmission electron microscopy was employed as a powerful tool in performing real time-resolved morphologies and structural characterization of magnetic (Fe3O4) and semiconductor (ZnO) nanocrystals. The current synthetic approach is found able to produce nanostructures with well-defined shapes. We have found that oleic acid is an effective capping ligand in preparing oxide-based nanostructures without any agglomerations, even at high temperature. The oleate-based precursors and capping ligands are fatty acid compounds, which are respectively originated from natural palm oil with low toxicity. In comparison with other synthetic approaches in producing nanostructures, current synthetic method offers an effective route to produce oxide-based nanomaterials with well-defined shapes and good monodispersity. The nanocystals are well-separated with each other without any stacking effect. In addition, the as-synthesized nanopellets are stable in terms of chemically and physically if compared to those nanomaterials that are previous reported. Further development and extension of current synthetic strategy are being pursued to combine both of these materials into nanocomposite form that will be used as “smart magnetic nanophotocatalyst" for industry waste water treatment.

Keywords: Metal oxide nanomaterials, Nanophotocatalyst, Organometallic synthesis, Morphology Control

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Authors: K. Beheshti Maal, R. Shafiee

Abstract:

Vinegar is a precious food additive and complement as well as effective preservative against food spoilage. Recently traditional vinegar production has been improved using various natural substrates and fruits such as grape, palm, cherry, coconut, date, sugarcane, rice and balsam. These neoclassical fermentations resulted in several vinegar types with different tastes, fragrances and nutritional values because of applying various acetic acid bacteria as starters. Acetic acid bacteria include genera Acetobacter, Gluconacetobacter and Gluconobacter according to latest edition of Bergy-s Manual of Systematic Bacteriology that classifies genera on the basis of their 16s RNA differences. Acetobacter spp as the main vinegar starters belong to family Acetobacteraceae that are gram negative obligate aerobes, chemoorganotrophic bacilli that are oxidase negative and oxidize ethanol to acetic acid. In this research we isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr medium. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5% and 5% ethanol simultaneously in high temperatures, 34 - 40º C after 96 hours of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.

Keywords: Acetobacter, Acetic Acid Bacteria, Vinegar, Peach, Food Biotechnology, Industrial Microbiology, Fermentation

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Authors: R. Bourziza, A. Hammani, M. Kuper, A. Bouaziz

Abstract:

In oases, the surface water resources are becoming increasingly scarce and groundwater resources, which generally have a poor quality due to the high levels of salinity, are often overexploited. Water saving have therefore become imperative for better oases sustainability. If drip irrigation is currently recommended in Morocco for saving water and valuing, its use in the sub-desert areas does not keep water safe from high evaporation rates. An alternative to this system would be the use of subsurface drip irrigation. This technique is defined as an application of water under the soil surface through drippers, which deliver water at rates generally similar to surface drip irrigation. As subsurface drip irrigation is a recently introduced in Morocco, a better understanding of the infiltration process around a buried source, in local conditions, and its impact on plant growth is necessarily required. This study aims to contribute to improving the water use efficiency by testing the performance of subsurface irrigation system, especially in areas where water is a limited source. The objectives of this research are performance evaluation in arid conditions of the subsurface drip irrigation system for young date palms compared to the surface drip. In this context, an experimental test is installed at a farmer’s field in the area of Erfoud (Errachidia Province, southeastern Morocco), using the subsurface drip irrigation system in comparison with the classic drip system for young date palms. Flow measurement to calculate the uniformity of the application of water was done through two methods: a flow measurement of drippers above the surface and another one underground. The latter method has also helped us to estimate losses through evaporation for both irrigation techniques. In order to compare the effect of two irrigation modes, plants were identified for each type of irrigation to monitor certain agronomic parameters (cumulative numbers of palms and roots development). Experimentation referred to a distribution uniformity of about 88%; considered acceptable for subsurface drip irrigation while it is around 80% for the surface drip irrigation. The results also show an increase in root development and in the number of palm, as well as a substantial water savings due to lower evaporation losses compared to the classic drip irrigation. The results of this study showed that subsurface drip irrigation is an efficient technique, which allows sustainable irrigation in arid areas.

Keywords: Subsurface drip irrigation, Water conservation, Arid areas, Young date palms.

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