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Journal articles on the topic 'Utensils'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Singh, Asmita, and Han-Seok Seo. "Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic." Foods 12, no. 5 (2023): 914. http://dx.doi.org/10.3390/foods12050914.

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Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared ch

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2

Peng, Xiao Hui, Shun Sheng Xu, Yong Wen Zhong, Li Jun Tian, Zhi Jie Zhang, and Wen Chuan Deng. "Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer." Advanced Materials Research 516-517 (May 2012): 328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.516-517.328.

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The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low e

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3

Lee, Ju-Hyeon. "A Study Uses and Tea Brewing Method of Tea Utensils Found in the Underground Relic of Tang Dynasty Beop-Moon Temple." Korean Tea Society 29, no. 1 (2023): 1–10. http://dx.doi.org/10.29225/jkts.2023.29.1.1.

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Department of Korean Tea Culture, Gyeongsang National University, Gyeongnam 52725, Korea Abstract The differences in opinion between Korean and Chinese researchers on the uses of tea utensils found in the underground relic of Beop-Moon Temple motivated this study. They perceived the use of same object found in the underground relic in different ways. Books, academic papers, and dissertations newly published in China were referenced as a methodology for the specification of the problem since literature data and related research results in Korea are lacking. The results showed that Yukeumeunkuha

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4

Tofan, Moh, Maria Kanan, Bambang Dwicahya, and Sandy Novriyanto Sakati. "Kualitas Bakteriologis Peralatan Makan pada Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut." Buletin Kesehatan MAHASISWA 2, no. 3 (2024): 167–74. http://dx.doi.org/10.51888/jpmeo.v2i3.253.

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Peralatan makan yang tidak bersih akan berperan dalam pertumbuhan dan perkembangan kuman, penyebaran penyakit dan keracunan makanan. Oleh karena itu, tingkat kebersihan peralatan makanan haruslah dijaga terus supaya terhindar dari kontaminasi kuman pathogen serta cemaran zat lainnya. Penelitian bertujuan untuk mendapatkan gambaran kualitas peralatan makan berdasarkan angka lempeng total (ALT) dan keberadaan Escherichia coli pada peralatan makan di Rumah Makan Pelabuhan Rakyat Kabupaten Banggai Laut Tahun 2022. Jenis Penelitian bersifat deskriptif dengan analisis Laboratorium. Pengambilan Sampe

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5

Ghani, Abdul, Ambreen Sahito, Shahla Naeem, Fujio Kayama, and Zafar Fatmi. "An experimental study of arsenic and lead concentration in common food sources." International Journal Of Community Medicine And Public Health 5, no. 9 (2018): 4161. http://dx.doi.org/10.18203/2394-6040.ijcmph20183613.

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This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometr

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6

Carlson, Jodi. "Curvwaret Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (2000): 81–84. http://dx.doi.org/10.1300/j148v17n03_06.

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7

Carlson, Jodi L. "Curvware Utensils." Physical & Occupational Therapy In Geriatrics 17, no. 3 (2000): 81–84. http://dx.doi.org/10.1080/j148v17n03_06.

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8

Winata, Rivaldi Andika, Lemba Lemba, Ninda Rahmadita, Hikmah Fadhillah, Syarfina Malsyafinanti, and Marlenywati Marlenywati. "Analysis of Food Hygiene, Sanitation Hygiene and Safety of Eating Equipment." Journal of Multidiscipline and Collaboration Research 1, no. 2 (2024): 108–17. https://doi.org/10.58740/jmcr.v1i2.320.

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This study aims to assess food cleanliness, hygiene sanitation, and the safety of eating utensils in the canteens at Universitas Muhammadiyah Pontianak, specifically those serving buffet-style food. The research uses a quantitative method with a descriptive approach to describe the cleanliness and sanitation conditions in five canteens on campus. Data were collected through direct observations, interviews, and observation forms with canteen staff. The results show that most canteens have good levels of cleanliness and sanitation, with 80% of canteens receiving a "Good" rating for food cleanlin

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9

Ansah, enjamin, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Water Fountain in Iron and Aluminium Cast Utensils." International Journal of Innovative Science and Research Technology 5, no. 6 (2020): 1315–26. http://dx.doi.org/10.38124/ijisrt20jun888.

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Iron has been the most ridiculed material (main and auxiliary) in the production of water fountains generally. Its use has been questionable, because of its ability to easily rust when it comes into contact with water and oxygen. However, iron is a material that is relatively strong and elegant in looks when manipulated in art forms such as ornamental furniture. This is the primary motivation for engaging iron as a fountain material. To think of auxiliary materials, the diversification fountain materials also again influenced the choice of the aluminium utensils, because they have forms that c

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10

Desai, Sumit, and Dilip Choudhari. "Design, Fabrication and Development of House Hold Utensil Cleaning Machine." Material Science Research India 18, no. 3 (2021): 266–77. http://dx.doi.org/10.13005/msri/180302.

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This work presents design and fabrication of efficient and economical ultrasonic utensil cleaning machine. Electrical energy is converted into Mechanical energy by transducer. Transducer vibrates with ultrasonic frequency supplied to it by the frequency producer. These vibrations produce cavitation bubbles in the solvent/water. The size of the bubbles is in micron range. The mass of the cavitation bubbles depend on the rate of recurrence of the transducer. These bubbles act as scrubber which scrub the surface of utensil thus removing the soils/dirt stick on it. The size of the bubble is so sma

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11

Albert, Jeff. "Sound emitting utensils." Journal of the Acoustical Society of America 94, no. 2 (1993): 1181. http://dx.doi.org/10.1121/1.406906.

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12

Shore, Jane. "Ode to Utensils." Women's Review of Books 22, no. 3 (2004): 13. http://dx.doi.org/10.2307/4024511.

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13

Khalifa Eblao, Amira Mohamed. "فلسفة الآنية في البلاطات الزخرفية الإسلامية:الردهة القرمانلية أنموذجا The Philosophy of Utensils in Islamic Decorative Tiles: The Al Caramanli Vestibule is A Model". Al-Muqaddimah: Online journal of Islamic History and Civilization 8, № 2 (2020): 60–73. http://dx.doi.org/10.22452/muqaddimah.vol8no2.5.

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The Islamic decoration was known for its deep overlap and its association with the architecture of mosques. Islamic decoration is characterized by spirituality, deepening in the boundless and the interpenetration of its components between beginnings and endings. Islamic decoration has uniqueness in the symbolism nature, whether in colour or shape. Hence, this research attempts to delve into the knowledge of the religious and aesthetic philosophy of drawing utensils inside the ceramic tiles, specifically The Al Caramanli Vestibule and what it contains components and decorative elements. It also

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14

ERICKSON, MARILYN C., JEAN LIAO, JENNIFER L. CANNON, and YNES R. ORTEGA. "Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens." Journal of Food Protection 78, no. 9 (2015): 1624–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-125.

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Consumers are being advised to increase their consumption of fruits and vegetables to reduce their risk of chronic disease. However, to achieve that goal, consumers must be able to implement protocols in their kitchens to reduce their risk of consuming contaminated produce. To address this issue, a study was conducted to monitor the fate of Escherichia coli O157:H7 and Salmonella on produce (cantaloupe, honeydew melon, carrots, and celery) that were subjected to brushing or peeling using common kitchen utensils. Removal of similar levels of Salmonella from carrots was accomplished by peeling a

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15

Voloshynova, Maryna. "East Slobozhansk names of utensils and kitchen utensils: a dynamic aspect." Linguistics, no. 1 (42) (2020): 4–15. http://dx.doi.org/10.12958/2227-2631-2020-1-42-4-15.

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In the article, based on the actual material of recorded 61 dialects of the Luhansk region, it has been conducted a lexical and semantic study of the Easten Slobodian names of crockery and kitchen utensils. During the exploration the functional activity of the identified representatives has been established. The comparative analysis of the recorded names with the lexical material of other dialect continuums of the Ukrainian language has been carried out that’s made it possible to track the parallel names with different phonetic design, the nomens with the different, identical or similar semant

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16

Ansah, Benjamine, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Ghanaian Local Aluminum Cast Utensil Forms for Fountain Production." International Journal of Innovative Science and Research Technology 5, no. 6 (2020): 1333–45. http://dx.doi.org/10.38124/ijisrt20jun890.

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In Ghana, movable fountain production has not been industry friendly especially to our local material producing industries in Ghana. Materials like Resin, silicon and fine marble stone which are not traditionally produced materials in Ghana are what most fountains used in Ghana are made of. This has made fountain production and repairs very difficult and expensive. The local material producing industries equally produce strong and good materials and forms that can be effectively employed in fountain production. Applying and repairing fountains produced in these local materials and forms are le

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17

Salomon, Zachary, and Iva Neupane. "The utility of utensils." International Journal of Geriatric Psychiatry 36, no. 1 (2020): 235–36. http://dx.doi.org/10.1002/gps.5364.

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18

Liu, Shuo-Fang, Jui-Feng Chang, Yu-Ting Hsiao, and Chi-Hua Wu. "Smart Tea Utensil Design for Improving Beginners’ Tea Brewing Experience." Sustainability 15, no. 20 (2023): 15044. http://dx.doi.org/10.3390/su152015044.

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In Taiwan, people who enjoy traditional Gongfu tea are becoming older and older, while the younger generation has many alternative beverages to select from. In order to sustainably pass down traditional tea-drinking culture, this study has incorporated concepts and methodologies of the peak-end rule, customer journey maps (CJMs), quality function deployment (QFD), fuzzy analytic hierarchy process (FAHP), and fuzzy comprehensive evaluation based on entropy, resulting in the development of a set of tea utensils tailored for a novice or beginner tea maker with the purpose of improving the tea-dri

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19

Han, Peng, and Zehua Pan. "Research on the Protection and Revitalization of Traditional Fujian Rattan Weaving Utensils from the Perspective of Folk Culture." Economic Society and Humanities 1, no. 4 (2024): 77–81. http://dx.doi.org/10.62381/e244413.

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Traditional folk utensils carry the profound folk customs and regional cultural characteristics of an area or even a nation, representing a materialized heritage formed through the long-term living and laboring of the people. In recent years, with the revival of traditional culture in China and the rise of folk activities in various regions, these traditional folk utensils have once again been presented with new opportunities for development. As traditional tools for living and production in the Minnan region of Fujian Province, China, rattan weaving utensils are revered for their populist, ar

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20

M., Hajara, and K. Syed Ali Bhadhusha Dr. "Issues in Translating Traditional Indian Kitchen Utensils with Special Reference to Bama's Sangati." Literary Druid 4, Special Issue 1 (2022): 15–20. https://doi.org/10.5281/zenodo.6945392.

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<em>Traditional kitchen utensils of South India are unique. In those days, people used them to cook food, grind rice, millet and grains, and so on. They lived a healthy life by making food items with these utensils. After the invention of electronic machines, people stopped using these utensils. They thought that modern equipment like grinder, mixie and cooker would save their time and energy. But in recent days, people have begun to realize the benefit of using these utensils. Even the people of other countries are showing interest in using traditional kitchen equipment. So there comes the ne

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21

Vergel De Dios, Tabitha P., Mia A. Luares, Will Arboleda, Myiesha Dane C. Calibara, and John Ray C. Estrellado. "Multi-Objective Taguchi Optimization of Electrospinning Parameters for the Development of Poly-(vinyl alcohol)/Waste Wooden Utensil Nanocellulose/Phycocyanin Electrospun Fibers." International Journal of Multidisciplinary: Applied Business and Education Research 6, no. 6 (2025): 3045–69. https://doi.org/10.11594/ijmaber.06.06.31.

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The lack of widespread commercial repurposing and recycling of waste wooden utensils contribute to pollution and toxic waste in the environment. This study aims to develop a sustainable method of repurposing waste wooden utensils into mechanically-robust electrospun fibers. Waste wooden utensil nanocellulose (WUNC) was produced using delignification, bleaching, and hydrolysis. Polymer mixtures consisting of 10% poly-vinyl alcohol (PVA), WUNC, and the pigment-protein complex phycocyanin (PC) were prepared for electrospinning following the Taguchi robust optimization design. Three parameters, na

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22

Ningrum, Lisa Fitria, and Lilis Sulistyorini. "KONDISI SANITASI PERALATAN DAN HIGIENE BAHAN MINUMAN TERHADAP KEBERADAAN BAKTERI Eschericia coli PADA ES TEH DI WARUNG KELURAHAN MULYOREJO, SURABAYA." Indonesian Journal of Public Health 14, no. 2 (2019): 186. http://dx.doi.org/10.20473/ijph.v14i2.2019.187-199.

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Food stall is one of catering services that provide food/beverages for the public. The handling of utensils and selecting good food and beveragesarethe efforts to prevent the presence of Escherichia coli on food and beverages in thefood stalls. The studyaims to describe the process of handling the utensils, selecting food ingredients, and testing the presence of Escherichia coli in iced tea. The method of this research was cross-sectional with 34 unit samples of food stalls in Mulyorejo Urban Village. The samples were inserted in plastic and tested in the laboratory with the Escherichia coli p

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23

Ningrum, Lisa Fitria, and Lilis Sulistyorini. "KONDISI SANITASI PERALATAN DAN HIGIENE BAHAN MINUMAN TERHADAP KEBERADAAN BAKTERI Eschericia coli PADA ES TEH DI WARUNG KELURAHAN MULYOREJO, SURABAYA." Indonesian Journal of Public Health 14, no. 2 (2019): 186. http://dx.doi.org/10.20473/ijph.v14i2.2019.186-198.

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Food stall is one of catering services that provide food/beverages for the public. The handling of utensils and selecting good food and beveragesarethe efforts to prevent the presence of Escherichia coli on food and beverages in thefood stalls. The studyaims to describe the process of handling the utensils, selecting food ingredients, and testing the presence of Escherichia coli in iced tea. The method of this research was cross-sectional with 34 unit samples of food stalls in Mulyorejo Urban Village. The samples were inserted in plastic and tested in the laboratory with the Escherichia coli p

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24

Han, Jing, and Xiaoyang Wang. "A Comparative Study of Religious Images on Sogdian Burial Utensils in China and Central Asia." Religions 14, no. 1 (2023): 115. http://dx.doi.org/10.3390/rel14010115.

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The comparison of Sogdian images in China and Central Asia has become a hot topic in academic circles in recent years. However, there is no specific comparison of Sogdian images on burial utensils in the existing studies. Accordingly, the author proposes to compare the images on burial utensils by collecting together the remaining materials as much as possible and making corresponding data tables. First and foremost, this paper focuses on the actual quantity of the remains and gives a table, “Statistics of the Sogdian Burial Utensils with Images”, to show this quantity for the first time: ther

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25

HIRANO, Minase. "Endurance of aluminum kitchen utensils." Journal of the Metal Finishing Society of Japan 37, no. 1 (1986): 9–14. http://dx.doi.org/10.4139/sfj1950.37.9.

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26

TENNAKONE, K., and S. WICKRAMANAYAKE. "Aluminium leaching from cooking utensils." Nature 325, no. 6101 (1987): 202. http://dx.doi.org/10.1038/325202b0.

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27

Hodges, Richard. "Archaeology: Late Saxon ceramic utensils." Nature 321, no. 6066 (1986): 109. http://dx.doi.org/10.1038/321109a0.

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28

Chea, Rortana, Hung Nguyen-Viet, Sothyra Tum, et al. "Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households." PLOS ONE 17, no. 8 (2022): e0270425. http://dx.doi.org/10.1371/journal.pone.0270425.

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Non-typhoidal Salmonellae are common foodborne pathogens that can cause gastroenteritis and other illnesses in people. This is the first study to assess the transfer of Salmonella enterica from raw chicken carcasses to ready-to-eat chicken salad in Cambodia. Twelve focus group discussions in four Cambodian provinces collected information on typical household ways of preparing salad. The results informed four laboratory experiments that mimicked household practices, using chicken carcasses inoculated with Salmonella. We developed four scenarios encompassing the range of practices, varying by or

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29

Rao, Shun, and Jing Liu. "Field Research and Study of Ceramic Wine Vessels in the Song Dynasty: Taking the Jingdezhen kiln as an Example." Journal of Innovation and Development 4, no. 3 (2023): 93–95. http://dx.doi.org/10.54097/jid.v4i3.13510.

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The purpose of this article is to discuss the social background of wine utensils from Song Dynasty and the aesthetic views unique to the same period. Through field study and research on kiln sites such as Hutian kilns in Jingdezhen, it focuses on analyzing ceramic wine utensils from this period. In the context of the political, economic, cultural, and aesthetic ideas of the Song Dynasty, with the theme of the aesthetic style reflected in Song Dynasty wine utensils, it tries to learn the aesthetic value and functional value of Song Dynasty wine utensils under the background of “emphasizing lite

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30

Ali Alradiny, Issam Mohammed, Sabah Malik Al-Shatty, and Jumaah Abdulzahra Nafea. "Microbial and Physicochemical Assessment of Water Quality Reserving in Silver Utensils." IOP Conference Series: Earth and Environmental Science 1371, no. 2 (2024): 022037. http://dx.doi.org/10.1088/1755-1315/1371/2/022037.

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Abstract Raw water samples were collected without treatment from the Shatt Al – Arab River in the Al-Baradeiah area. Through the study, it is estimated the biological and physicochemical variables after retaining samples in silver utensils, which are Total bacterial count, total coliform bacteria, faecal coliform bacteria, count of fungi (yeasts and moulds), as well as Total Dissolved Solids, Electrical Conductivity, and pH, at limited time intervals where the detention time of water samples in the silver utensils was (0, 10, 15, 30, 60) minutes. The results showed the highest removal ratio fo

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31

Yusupova, Manzura Uktamovna. "A COMBINATION OF TRADITION AND INNOVATION IN KITCHEN APPLIANCES." INTERNATIONAL BULLETIN OF APPLIED SCIENCE AND TECHNOLOGY 3, no. 6 (2023): 749–56. https://doi.org/10.5281/zenodo.8049508.

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Kitchen utensils are a form of material culture and an important component of ethnography. Since time immemorial, our people have paid great attention to kitchen utensils and related products, and they have been passed down from generation to generation as an essential part of our traditional way of life. Kitchen equipment is a product of human ingenuity over the centuries and comes from the lifestyle of each family in relation to the culture of cooking and eating. In the house of the Bukhara oasis, women were engaged in kitchen utensils and the rules for their use.The woman was considered the

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32

Bolton, Christopher. "Cool Tools: Cooking Utensils from the Japanese Kitchen:Cool Tools: Cooking Utensils from the Japanese Kitchen." Gastronomica 7, no. 1 (2007): 113–14. http://dx.doi.org/10.1525/gfc.2007.7.1.113.

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33

Park, Seiyeon. "Location of Tea Tools in Japan's Cultural Property Designation System." Korean Tea Society 29, no. 4 (2023): 36–47. http://dx.doi.org/10.29225/jkts.2023.29.4.36.

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In the Japanese tea ceremony, tea tool science has been systematized enough to become a specialized academic field. Therefore, the evaluation and classification of tea utensils are also delicate. On the other hand, the artistic evaluation of the tea ceremony in Japan is not necessarily shared with art historians and historians. Japan has designated its cultural properties of high artistic, historical, and academic value as important cultural properties and national treasures. The process of designating cultural properties must involve a council consisting of professional degree holders. Theref

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34

Zhandarova, Anastasia N. "Names of kitchen utensils as elements of the food tradition (Based on the Vologda dialects)." Izvestiya of Saratov University. New Series. Series: Philology. Journalism 21, no. 2 (2021): 136–40. http://dx.doi.org/10.18500/1817-7115-2021-21-2-136-140.

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The article considers the names of kitchen utensils as elements of the food tradition in the Vologda dialects. Different lexical dialect units that constitute a part of the thematic group “Kitchen utensils” are studied in this article. The meanings of these units and their functioning in speech are also analyzed.

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WANG, QING, MARILYN C. ERICKSON, YNES ORTEGA, and JENNIFER L. CANNON. "Physical Removal and Transfer of Murine Norovirus and Hepatitis A Virus from Contaminated Produce by Scrubbing and Peeling." Journal of Food Protection 76, no. 1 (2013): 85–92. http://dx.doi.org/10.4315/0362-028x.jfp-12-311.

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Human noroviruses and hepatitis A virus are responsible for numerous outbreaks associated with handling fresh produce. In this study, physical removal of hepatitis A virus and murine norovirus, a human norovirus surrogate, from contaminated produce items (honeydew melons, cantaloupes, carrots, and celery) by scrubbing under running water with a nylon brush or scouring pad and by peeling (carrots and celery) with a peeler was investigated. The degree and extent of utensil contamination with viruses during these operations in the presence and absence of food residue also was investigated. Scrubb

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36

Gupta, YogendraKumar, Meenakshi Meenu, and ShardaShah Peshin. "Aluminium utensils: Is it a concern?" National Medical Journal of India 32, no. 1 (2019): 38. http://dx.doi.org/10.4103/0970-258x.272116.

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37

Manimaran, Mr C. "Economic Polishing of Stainless Steel Utensils." International Journal for Research in Applied Science and Engineering Technology 7, no. 4 (2019): 915–18. http://dx.doi.org/10.22214/ijraset.2019.4163.

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38

IKENO, Naoshi. "Brief history of aluminum kitchen utensils." Journal of Japan Institute of Light Metals 36, no. 6 (1986): 381–91. http://dx.doi.org/10.2464/jilm.36.381.

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39

Blahopoluchna, A. H., L. M. Neshchadym, and N. O. Liakhovska. "THE USE OF BIODEGRADABLE UTENSILS IN RESTAURANTS." Economies' Horizons, no. 1(19) (March 31, 2022): 12–21. http://dx.doi.org/10.31499/2616-5236.1(19).2022.259396.

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The article considers the types of biodegradable utensils that can be used in restaurants. It is analyzed that such utensils hold their shape well when packing hot dishes in it. Can be used to store liquid dishes and sauces for 24 hours without getting wet and softening. Biodegradable utensils are an ideal solution for catering, and are also suitable for heating in microwave ovens of various capacities. It has been established that organic utensils can be easily disposed of together with other food residues, which will greatly facilitate the work of the restaurant by reducing waste and a

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40

Odularu, A. T., P. A. Ajibade, and P. C. Onianwa. "Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots." ISRN Public Health 2013 (August 20, 2013): 1–4. http://dx.doi.org/10.1155/2013/517601.

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Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 128 μg/g, new clay pots had 132 ± 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel pots had 241.00 ±

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Rankoana, Sejabaledi A. "Examining the current value of indigenous plant material culture in Limpopo Province, South Africa." Technium Social Sciences Journal 25 (November 9, 2021): 790–97. http://dx.doi.org/10.47577/tssj.v25i1.5028.

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Indigenous plant-derived material culture dominates many of the tools and utensils manufactured and used by communities that depended on the natural resources for their livelihoods. Endemic plants provide humans with essential materials for construction purposes and for the design of household utensils. The goal of this study was to describe the current value of indigenous plant material culture. Semi-structured interviews with a purposive sample of 127 respondents provide 13 native plants as sources of fibre, timber, culms, oil and dye used to make household utensils, huts, brooms, mats and b

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Bandigari, Parijatha, Mayuri Konda, Swapna Neela, Saritha Manne, Hareesh Annaram, and Sai Rupesh Kavuturi. "Community Knowledge and Attitude on Recognizing the Nutrients in Clay Utensils. A Cross Sectional Study." YMER Digital 21, no. 01 (2022): 537–42. http://dx.doi.org/10.37896/ymer21.01/49.

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Now a day’s people are more aware about the dangers of modern cookware made up of different metals and turned towards the traditional cookware made up of stone and clay materials. Clay utensils makes food beautiful apart from that these vessels have an Ayurvedhic and therapeutic advantage. In this project it explains about the effective usage of Clay utensils in daily life, an online survey has been successfully carried out to investigate a variety of research questions, including in clinical, academic, and administrative settings. This survey revealed that Clay pots and Clay Utensils are havi

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Park, Seiyeon. "Ideas and Aesthetics of Yoshio Takahashi, a Modern Japanese Tea Artist : Focusing on TaishomeikiKan and KinseiDouguIdousi." Korean Tea Society 30, no. 1 (2024): 11–21. http://dx.doi.org/10.29225/jkts.2024.30.1.11.

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Takahashi Yoshio's position in Japan's modern tea ceremony is important. TaishomeikiKan and KinseiDouguIdousi, the masterpieces of his compilation of Japanese tea utensils at the time, have an important position in both tea utensils and art. After the Meiji Restoration, Japan had a strong tendency to break off the old practice and pursue practicality. Art was also dealt with from a practical point of view. Takahashi Yoshio', a student of Fukuzawa Yukichi, a strong enlightenment theorist of Japan, took the lead in the modernization of Japan more than anyone else. When it comes to the tea ceremo

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Utomo, Marcellinus Mandira Budi. "Kontribusi Industri Bambu di Kabupaten Gunungkidul bagi Sumber Penghidupan Para Petani dan Pengrajin." Jurnal Ilmu Kehutanan 15, no. 1 (2021): 52–68. http://dx.doi.org/10.22146/jik.v15i1.1514.

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The bamboo industry has a role in the rural economy as a source of livelihood. This research has examined the contribution of bamboo as a raw material for farmers and as a bamboo product for artisan, from the perspective of direct use and income. Through a case study approach to the kitchen equipment industry in Rongkop and durable bamboo in Patuk, a value chain research framework was carried out. Field observations, semi-structured interviews with 40 respondents, and focus group discussions were conducted to obtain primary data, and supported by secondary data from government documents. An an

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Cho, Yonglan. "Aspects of Ordered Tea Utensils by Japan in the Late Joseon Dynasty : Focusing on Tsusima Souke Archives." Korean Tea Society 28, no. 2 (2022): 26–35. http://dx.doi.org/10.29225/jkts.2022.28.2.26.

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This study is about the Tsushima Soke document at the beginning of the 18th century, the latter half of the Busan kiln, focused on the tea utensils order form, o-aturae-mono-hikae. It was examined from a sample on the requirements for the equipment of the orderers from Japan. The orderers were influential people in Japan, including painters, members of shogun's councilor, tea utensils dealers, daimyo, Buddhist priests, gardeners, tea ceremony, and temple and shrine magistrates. The contents of the order were detailed and complicated. The ability of Joseon potters who could meet such difficult

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Lestari, Ayu, Muhammad Shofyan, and Mutiara Ulfah. "Identification of the Role of Kitchen and the Use of Traditional Cooking Tools in the Eating Culture of the Baduy Tribe Community." International Conference on Multidisciplinary Academic Studies 1 (October 31, 2023): 99–111. http://dx.doi.org/10.33830/icomus.v1i1.992.

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Baduy is one of the tribes in Indonesia that applies a living system in line with the principle of preserving nature. This principle is involved in agriculture and daily life, one of which is in cooking utensils. This study was conducted to determine the culture of cooking in the Baduy community by identifying the role of the traditional kitchen and the use of conventional cooking utensils. The research was conducted in Baduy Luar Village (Kadugketug Village, Balimbing Village) and Baduy Dalam (Cibeo Village) Kanekes Village, Leuwidimar District, Lebak Regency, Banten Province. Data was collec

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Sakriani, Ummi Kalsum Supardi Nurlaeli, Ainurrahmah Said, and Rahdatia Magvira Tarafannur Hartati. "Relationship between Knowledge and Attitude and Community Action in Washing Eating and Drinking Utensils in Togafo Village." International Journal of Scientific Research and Management (IJSRM) 11, no. 12 (2023): 302–6. http://dx.doi.org/10.18535/ijsrm/v11i12.fe02.

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Poor hygiene of eating utensils plays an important role in the growth and spread of germs and poisoning. Contamination of eating utensils can be caused by germs, poor washing processes and poor handling after the washing process. This research aims to determine the relationship between knowledge and attitudes regarding community actions in washing eating and drinking utensils in Togafo Village. The type of research used is analytical observational research using a cross sectional design. The types of data used in this research are primary and secondary data. Data analysis was carried out using

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Wang, Weifan, Siming Miao, and Yin Liao. "Research on bronze wine vessel classification using improved SSA-CBAM-GNNs." PLOS ONE 19, no. 3 (2024): e0295690. http://dx.doi.org/10.1371/journal.pone.0295690.

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This article proposes an advanced classification algorithm for bronze drinking utensils, taking into account the complexity of their cultural characteristics and the challenges of dynasty classification. The SSA-CBAM-GNNs algorithm integrates the Sparrow Search Algorithm (SSA), Spatial and Spectral Attention (CBAM) modules, and Graph Neural Networks (GNNs). The CBAM module is essential for optimizing feature extraction weights in graph neural networks, while SSA enhances the weighted network and expedites the convergence process. Experimental results, validated through various performance eval

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Cooke, Edward S. "Utensils and Metallurgical Knowledge in South Asia." West 86th: A Journal of Decorative Arts, Design History, and Material Culture 28, no. 2 (2021): 240–46. http://dx.doi.org/10.1086/721204.

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Jagannatha Rao, K. S., and G. Valeswara Rao. "Aluminium leaching from utensils — a kinetic study." International Journal of Food Sciences and Nutrition 46, no. 1 (1995): 31–38. http://dx.doi.org/10.3109/09637489509003383.

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