• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1132-1137
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• 2012

Objective of this experiment was to evaluate the effect of partial substitution of barley grain with bread by-product (BB) on performance of Awassi ewes and their lambs. Forty Awassi ewes rearing single lambs were randomly allotted into four experimental diets containing various levels of BB. The experimental diets contained 0 (BB0), 10 (BB10), 15 (BB15), and 20% (BB20) of BB on dietary dry matter (DM). The study lasted for eight weeks, in which the first week was used as an adaptation period and seven weeks of data collection. Ewes and their lambs were penned individually where they were fed their lactating diets ad libitum. Ewes and lambs body weights were measured at the beginning and at the end of the experiment. However, milk production and composition were evaluated biweekly. Feeding BB had no effect (p>0.05) on dry matter (DM), organic matter (OM), and crude protein (CP) intakes. However, neutral detergent fiber (NDF) intake was the lowest (p<0.05) for the BB20 and BB15 diets followed to BB10 diet (i.e., 640, 677, 772 g/d, respectively) while the highest NDF intake was for the BB0 diet (i.e., 825 g/d). Similarly, NDF intake decreased linearly (p<0.001) as the BB content increased. Acid detergent fiber (ADF) intake was highest (p<0.05) for the BB0 and BB10 diets (425 and 416 g/d, respectively) followed by the BB15 and BB20 diets (359 and 342 g/d, respectively). Moreover, a linear (p<0.001), quadratic (p = 0.04), and cubic (p = 0.04) effects were observed in ADF intake among diets. Nutrient digestibility was similar among different diets. Bread by-product had no effect (p>0.05) on ewes body weight change and on lamb performance (i.e., weaning body weight and average daily gain). Similarly, no differences (p>0.05) were observed either in milk production or composition by the BB substitution. Inclusion of BB reduced feed cost by 9, 14, and 18% for the BB10, BB15, and BB20 diets, respectively. No differences were observed in milk efficiency (DM intake: milk production; p>0.05) among diets. However, cost of milk production ($US/kg milk) was the lowest (p<0.05) in the diet containing BB20. Results of the present study indicate that feeding bread by-product up to 20% of the diet DM had no effect on performance of Awassi ewes and their lambs and reduced feed cost.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.247-254
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• 2008

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product(5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower(p<0.05) than C. There were no difference in crude protein and crude ash(p<0.05). pH and water holding capacity(WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower(p<0.05) than C. There were no different in the meat color, but the Hunter’s L* and W value of T were higher(p<0.05) than C. Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), Essential fatty acid(EFA), and EFA/unsaturated fatty acid were significantly(p<0.05) different between C and T, in the fatty acid compositions of loins. Also, the total amino acid composition of pork were not significantly different between C and T, but essential fatty acid of T was significantly higher(p<0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.

• Natural Product Sciences
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• v.14 no.2
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• pp.138-142
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• 2008

The composition of essential oils from Chrysanthemum zawadskii var. latilobum and C. indicum were analyzed and compared. The results of gas chromatography-mass spectrometry revealed there were distinctly different compositional patterns between C. zawadskii var. latilobum and C. indicum essential oils. The combinatorial effect of the oil of C. zawadskii var. latilobum and C. indicum, with various antibiotics was assessed against antibiotic-susceptible and -resistant strains of Staphylococcus aureus and Streptococcus pneumoniae. The essential oil fraction significantly inhibited most of the tested antibiotic-susceptible and -resistant strains of S. pneumoniae, with minimum inhibiting concentrations (MICs) ranging from 0.5 to 4.0 mg/ml. The fractional inhibiting concentration indices (FICIs) of the oils when combined with antibiotics against S. aureus and S. pneumoniae ranged from 0.26 to 0.75, and showed synergistic or additive effects.

• Journal of the Korean Ceramic Society
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• v.55 no.3
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• pp.299-306
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• 2018

In order to improve the hardness of commercial bone china, we suggested a chemical strengthening process and new glaze for its process. New glaze contained about two times more $Na_2O$ and $Al_2O_3$ and had a higher transition temperature than that of commercial frit. Chemical strengthening enhanced the hardness of the new glaze-coated bone china by over 30% compared to that of commercial product. The change of glaze composition influenced potassium ion diffusion distance and depth of strengthened layer during chemical treatment. After chemical strengthening of new glaze-coated bone china, the residual compressive stress inside the glaze was measured and found to be greater than 160 MPa.

• Journal of the Korean Ceramic Society
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• v.21 no.4
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• pp.323-326
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• 1984

In this study we are going to develop the process of a synthesis about BaTiO3 at the room temperature. We use BaTiO3 as a high dielectric constant in many dielectric materials and more stable in the temperature, We need high temperature over 1300$^{\circ}C$ for the synthesis of BaTiO3 by the process of industrials and there are difficulty which synthesize a final products not to have a intermediate composition. So we studied to synthesize a pure BaTiO3 from the room temperature to 90$^{\circ}C$ and also to develop the process of synthesis which can control the particle size and which has the final product not to have a intermediate composition.

• Natural Product Sciences
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• v.11 no.4
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• pp.225-228
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• 2005

four varieties of ground nut (Arechis hypogea) were collected from different areas of Pakistan (Tillagang, Gujar khan, Hanoi and Pipplan) from Punjab province. The oils were extracted for the evaluation of lipid. Physico-chemical values of oils were determined like refractive index, peroxide value, unsaponifiable matter, acid value, iodine value, free fatty acid and ester value. The lipid profile as indicated by GLC showed that Palmitic acid ranged from 8.2-8.8%, proportions of oleic acid and linoleic acid varied from 57.8-59.87% and 22.5-24.1% respectively. Gujar khan variety of peanut has higher % age of oil (56.79). The higher yield of oil in this variety is not at the cost of any nutritional quality of peanut oil.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2010.04a
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• pp.199-199
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• 2010

Polymeric membranes have been widely used to separate gas mixtures, such as $O_2/N_2,\;CO_2/CH_4,\;CO_2/N_2$, and olefin/paraffin. The permeation selectivity is the ratio between composition ratio at the permeate side and composition ratio at the feed side. In addition, the permeation selectivity is a product of solubility selectivity and diffusivity selectivity. We present a novel idea and describe its experimental result, which was achieved by preparing polymer gel films that included a room temperature ionic liquid (RTIL) in a polymer matrix. It is known that $CO_2$ can dissolve easily in imidazolium-based RTILs. We prepared polymer-ionic liquid gel films using an ionic liquid, 1-ethyl-3-methylimidazolium acetate ([emim] acetate, C-tri) and a host polymer, poly (vinyl acetate) (PVAc, Aldrich).

• Bulletin of the Korean Mathematical Society
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• v.45 no.4
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• pp.651-661
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• 2008

Given binary operations "*" and "$\circ$" on a set X, define a product binary operation "$\Box$" as follows: $x{\Box}y\;:=\;(x\;{\ast}\;y)\;{\circ}\;(y\;{\ast}\;x)$. This in turn yields a binary operation on Bin(X), the set of groupoids defined on X turning it into a semigroup (Bin(X), $\Box$)with identity (x * y = x) the left zero semigroup and an analog of negative one in the right zero semigroup (x * y = y). The composition $\Box$ is a generalization of the composition of functions, modelled here as leftoids (x * y = f(x)), permitting one to study the dynamics of binary systems as well as a variety of other perspectives also of interest.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.107-114
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• 1996

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

• Natural Product Sciences
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• v.9 no.3
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• pp.200-203
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• 2003

Total lipids extracted from the powdered seeds of Carum roxburghianum were fractionated into hydrocarbons (0.30%), wax esters (0.30%), sterol esters (1.35%), triacylglycerols (72.41%), free fatty acids (6.06%), 1,3-diacylglycerols (4.60%), 1,2- diacylglycerols (0.64%), glycolipids (5.10%), sterols (1.20%), 2-monoacylgylcerols (3.18%), 1-monoacylglycerols (1.46%), phosphatidylethanolamines (1.08%) phosphatidylcholines (0.40%), lysophosphatidylethanolamines (1.48%) and phosphatidylinositols (0.44%) with the help of TLC. The fatty acid composition of all the lipid fractions was determined after converting them into their methyl esters with $BF_3-methanol$ reagent and then analyzing them by GC. Oleic acid was found as a major component in all the lipid classes, whereas palmitic, linoleic and linolenic acids were present in lesser quantities. Arachidic acid was identified as a minor component in only seven out of twelve lipid classes.