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Статті в журналах з теми "Sugar spheres #50/60"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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1

Dr, . M. Sunitha Reddy* Raju Eddagiri S. Muhammad Fazal Hl Haq Dr. V. Venkateswarlu. "DESIGN AND IN-VITRO CHARACTERIZATION OF DELAYED RELEASE MULTI UNIT PARTICULATES USING WURSTER TECHNOLOGY." Indo American Journal of Pharmaceutical Sciences 04, no. 12 (2017): 4315–24. https://doi.org/10.5281/zenodo.1098072.

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The aim of the present research was to design and characterize delayed release Multi Unit Particles (MUPS). These were produced primarily for the purpose of oral modified release dosage forms having gastro resistant and delayed-release properties. During the development of MUPS agglomeration, generations of fines and twins formation are identified as critical issues. The delayed release multiple units were prepared by layering drug suspension using Wurster technology. The prepared multi unit particulates consist of successive layers of drug layer (Esomeprazole), barrier coat and enteric coat (

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2

Brewer, Kyle, and Anton Blencowe. "Composition-Property Relationships of pH-Responsive Poly[(2-vinylpyridine)-co-(butyl methacrylate)] Copolymers for Reverse Enteric Coatings." Pharmaceutics 15, no. 2 (2023): 454. http://dx.doi.org/10.3390/pharmaceutics15020454.

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The taste-masking of bitter-tasting active pharmaceutical ingredients is key to ensuring patient compliance when producing oral pharmaceutical formulations. This is generally achieved via the incorporation of pH-responsive, reverse enteric polymers, that prevent the dissolution of the formulation in the oral environment, but rapidly mediate it within the gastric environment. Reverse enteric polymers are commonly applied as coatings on oral dosage forms via spray atomisation (e.g., fluidised-bed spray coating), and generally exhibit the most efficient taste-masking. However, currently used reve

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3

Prokopy, Ronald J., Bradley W. Chandler, and Starker E. Wright. "Improved sugar delivery onto pesticide-treated spheres for controlling Rhagoletis pomonella (Diptera: Tephritidae)." Canadian Entomologist 135, no. 6 (2003): 909–18. http://dx.doi.org/10.4039/n03-035.

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AbstractIn 2002, we evaluated the performance of imidacloprid-treated spheres topped by newly developed, rodent-protected, sugar/paraffin discs (that released sugar as needed, feeding stimulant onto the sphere surface) against apple maggot flies, Rhagoletis pomonella (Walsh). Commercial orchard plots (30 m × 30 m) surrounded by odor-baited, imidacloprid-treated, plastic spheres topped by 150-g discs (not replaced during the 12-week period of deployment) received no more immigrant adults or fruit injury than plots surrounded by odor-baited, imidacloprid-treated, wooden spheres topped by 50-g di

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4

Khanom, Sultana Anjuman Ara, Md Mashiar Rahman, and M. Burhan Uddin. "Preparation of Pineapple (Ananas comosus) Candy Using Osmotic Dehydration Combined With Solar Drying." Agriculturists 13, no. 1 (2016): 87–93. http://dx.doi.org/10.3329/agric.v13i1.26551.

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This study was conducted to develop pineapple candy prepared from fresh pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm. The pineapple slices were dipped into 40, 50 & 60% sugar solutions for overnight and then dried in solar drier. It was found that 0.5 cm thick of pineapple slices dried quickly than 1 cm thick slices. Sensory quality attributes of the prepared pineapple candy were analysed on the basis of colour, flvour, texture and overal acceptability using

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5

Venkateshan, P., V. M. Prasad, and Ashish Singh. "Effect of Sugar Concentration and Value Addition on Physico-Chemical of Bael Candy (Aegle marmelos Correa) cv. NB-9." International Journal of Plant & Soil Science 35, no. 18 (2023): 1379–85. http://dx.doi.org/10.9734/ijpss/2023/v35i183404.

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The experiment was conducted during year 2022-2023 at the post-harvest laboratory of horticulture department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study effect of sugar concentration and value addition on Physico-chemical and sensory evaluation of Bael candy. The experiment was conducted in Completely Randomized Design (CRD) with ten treatments replicated thrice. Total number of treatments were ten viz. (T0-Control – Bael flesh 1kg+Sugar 50°Brix increase up to 70°Brix), (T1- Bael flesh 1 kg+Sugar 50°Brix increase up t

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6

Ashagre, Semu Yetaferu, and Yetaferu Ashagre. "Determining optimum period of withholding irrigation for inducing maturity of sugarcane (Saccharum spp. hybrid) in Southern Ethiopia." Journal of Applied Biotechnology & Bioengineering 7, no. 1 (2020): 16–25. http://dx.doi.org/10.15406/jabb.2020.07.00211.

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Withholding irrigation before harvesting is important for inducing maturity in sugarcane. The study was carried out to determine the optimum period of withholding irrigation for inducing maturity in sugarcane in southern Ethiopia. Field experiments were conducted on two sugarcane varieties, N Co 334 and B 52 298 by five treatments of withholding irrigation periods for 20, 30, 40 50 and 60 days in randomized complete block design at the crop age of 11.3 months during 2014-15. The data on soil moisture content, top to bottom ratio of Brix in cane juice by hand refractometer, Brix, pol, purity an

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7

Simahate, Mawar, and Rahmadina Rahmadina. "PENGARUH PEMBERIAN KONSENTRASI GULA TERHADAP DAYA TAHAN SIMPAN SIRUP MANGGA ARUMANIS." KLOROFIL: Jurnal Ilmu Biologi dan Terapan 4, no. 2 (2021): 87. http://dx.doi.org/10.30821/kfl:jibt.v4i2.8974.

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Arumanis mango syrup is a thick juice produced from the flesh of the mango fruit arummanis with the addition of liquid sugar as a natural preservative to maintain durability save syrup. This research aims to know the concentration of sugar with a variation of different sugars can provide durability syrup mango fruit is longer. This type of research is research using the method of experimentation with proven influence durability save syrup fruit mango arummanis with 40% sugar, sugar 50%, 60%, 70%. The result showed that the concentration of sugar in the variation of 40% have staying power save

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8

Ferdous, MJ, and Md Abdul Alim. "Physico-chemical properties of mixed jam from pineapple and sweet gourd." Journal of the Bangladesh Agricultural University 16, no. 2 (2018): 309–14. http://dx.doi.org/10.3329/jbau.v16i2.37987.

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This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better

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9

Gurel, Fehmi, Bahar A. Karsli, and Ayhan Gosterit. "Effects of Three Kinds of Sugar Syrups on Colony Development of Bumble Bee (Bombus terrestris L.)." Journal of Apicultural Science 56, no. 2 (2012): 13–18. http://dx.doi.org/10.2478/v10289-012-0019-5.

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Abstract The effects of three kinds of sugar syrups on colony development were studied. Weekly sugar syrup consumption of the Bombus terrestris dalmatinus colonies were investigated. A total of 60 queens were separately placed in standard nest boxes and randomly divided into three groups. We tested high fructose corn syrup (HFCS - fructose 42-45%, glucose 50-54%), sucrose syrup (SS - sucrose 99%), and industrial bee feeding sugar syrup (BFSS - fructose 37-40%, glucose 27-30%, sucrose 30-36%). All queens and colonies were fed with the same fresh pollen and reared under standard laboratory condi

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10

Kumar, Krishan, Aradhita Barmanray, and Shiv Kumar. "Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)." Current Research in Nutrition and Food Science Journal 5, no. 2 (2017): 144–53. http://dx.doi.org/10.12944/crnfsj.5.2.11.

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White button mushroom (Agaricus bisporus L.) was subjected to osmotic dehydration at different concentrations of common salt (sodium chloride) i.e. 10, 15, 20 and 25% and sugar solution i. e. 50, 60 and 70°B and dried in hot-air oven at 55 ± 2 °C. There were about 31.2, 29.4, 27.2 and 24.4% reduction in weight with 10, 15, 20 and 25% salt solutions and 35.4, 38.3 and 38.8% with 50, 60 and 70°B sugar solution respectively. It took about 240, 220, 200 and 180 minutes to dry samples after osmotic treatment with 10, 15, 20 and 25% salt concentration and 240, 220 and 220 minutes with 50, 60 and 70°

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11

Feibert, Erik B. G., and Clint C. Shock. "921 PB 464 EFFECTS OF STORAGE TEMPERATURE AND RELATIVE HUMIDITY ON THE QUALITY OF EIGHT SQUASH VARIETIES." HortScience 29, no. 5 (1994): 566b—566. http://dx.doi.org/10.21273/hortsci.29.5.566b.

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Eight winter squash varieties (Table Ace Acorn, Sweet Dumpling, Waltham Butternut, Honey Boat, Sugar Loaf, Spaghetti, Gold Keeper, and Kabocha) were placed in storage 3 weeks after harvested and were stored for 6, 12, or 16 weeks at 5, 10, or 15°C and 50, 60, or 70 percent relative humidity. Before storage Spaghetti squash had low dry weight and low sugars while Kabocha, Sugar Loaf, and Honey Boat had high dry weight and high sugars. Squash of all varieties suffered high spoilage when stored at 5°C. Water losses increased with temperature or with storage at 50 percent relative humidity. Consid

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12

Khanom, SAA, MM Rahman, and MB Uddin. "Influence of concentration of sugar on mass transfer of pineapple slices during osmotic dehydration." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 221–26. http://dx.doi.org/10.3329/jbau.v12i1.21415.

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Osmotic drying is a partial dehydration process to give the product a quality improvement over the conventional drying process. The experiment was conducted for studying water loss(WL), sugar gain(SG), weight reduction(WR) and total solid(TS) during osmotic dehydration of pineapple slices (10 mm thick) in different concentration of sugar (40%, 50% and 60%) up to 6 hours at room temperature. It was found that increasing the concentration of the sugar solution used resulted in increased rates of water loss. The water loss at 40% sugar solution of pineapple slices were found to be significantly l

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13

Hutami, Rosy. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRYSTAL GUAVA (PSIDIUM GUAJAVA L.) SYRUP." JURNAL PERTANIAN 11, no. 2 (2020): 64. http://dx.doi.org/10.30997/jp.v11i2.2685.

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Food diversification based on crystal guava fruit is still limited. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that was also consist

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14

Singh, Arshdeep, Naveet Kaushal, Harmanjot Singh Gill, Nitesh Sood, and Talwinder Singh. "Effect of storage period on the chemical composition and sensory attributes of strawberry syrup." Environment Conservation Journal 22, SE (2021): 79–85. http://dx.doi.org/10.36953/ecj.2021.se.2208.

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The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syru

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15

KUMAR, P. SURESH, and V. R. SAGAR. "Effect of concentration and temperature of osmotic solution on mass transfer kinetics and its influence on quality of aonla (Emblica officinalis) segments." Indian Journal of Agricultural Sciences 82, no. 4 (2012): 318–22. http://dx.doi.org/10.56093/ijas.v82i4.16639.

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An experiment was conducted to find out the optimum osmotic concentration and temperature for the preparation of osmo-vac dehydrated aonla segments. Blanched segments were dipped in various sugar concentration, viz. 400B, 500B, 600B and 700B with the temperature viz., 40°C, 50°C, 60°C and 70°C for six hours without any agitation. At the end of osmosis, segments were analyzed for various quality parameters and sensory attributes. It was indicated that water loss (WL) and solid gain (SG) increased with the increase in sugar concentrations and temperatures of the solution during osmosis process.

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16

Ningrum, Eva Oktavia, Agung Subyakto, Wirawan Ciptonugroho, Shania Lorensa, Devianti Anggraini Ramadhani, and Agus Surono. "Flocculation Performance of Industrial Sugarcane Juice by Acrylamide-Based Anionic Flocculant." Indonesian Journal of Chemistry 23, no. 1 (2023): 33. http://dx.doi.org/10.22146/ijc.73150.

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Despite the widespread use of ionic polymer flocculants in sugar refineries, there is still insufficient knowledge on the relationship between the polymer properties and the efficiency of flocculation. This paper describes the performance of poly(sodium acrylate-co-acrylamide) (poly(SA-co-AAm)) as an anionic flocculant in the flocculation–coagulation of sugarcane juice from the sugar factory Gempolkrep PTPN X Mojokerto. Poly(SA-co-AAm) was successfully prepared via free radical polymerization of sodium acrylate and acrylamide with respective molar ratios of 40:60, 50:50, and 60:40, and compare

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17

Palijama, Syane, Josephina Talahatu, and Priscillia Picauly. "PENGARUH TINGKAT KONSENTRASI GULA PADA PROSES PENGOLAHAN MANISAN SALAK TERHADAP VITAMIN C DAN TINGKAT KESUKAAN KONSUMEN." AGRITEKNO, Jurnal Teknologi Pertanian 5, no. 2 (2016): 37. http://dx.doi.org/10.30598/jagritekno.2016.5.2.37.

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Fruit of zallaca (Salacca edulis Reinw) can be made as food product. One of these products is zallaca sweet by using sugar as sweetener and preservative. The objective of the research was to study and determine sugar concentration level to maintain quality of zallaca sweet product. A complete randomized design was used in the research. A compeletely randomized design was used with eight treatments sugar concentration as follows 25, 30, 35, 40, 45, 50, 55, and 60% of sugar concentration. Result showed that using of 40% sugar could maintain the quality of zallaca sweet with concentration of vita

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18

Saati, Elfi Anis, Hilwa Heidir, Moch Wachid, Sri Winarsih, Abd Haris, and Nurhakim Nurhakim. "The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological." Indonesian Journal of Natural Pigments 1, no. 1 (2019): 20. http://dx.doi.org/10.33479/ijnp.2019.01.1.20.

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The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

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19

Swe Oo, Khin, and Soe Soe Than. "OSMOTIC DEHYDRATION OF MANGO SLICES IN SUGAR SOLUTION USING RESPONSE SURFACE METHODOLOGY." EPH - International Journal of Applied Science 5, no. 3 (2019): 16–22. http://dx.doi.org/10.53555/eijas.v5i3.114.

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The response surface methodology (RSM) was applied to optimize the effects of immersion time (01, 02 and 03 hr), temperature (40, 50 and 60 ⁰C) and concentration of sucrose solution (40, 50 and 60⁰Brix) in osmotic dehydration of mango fruit slices (3mm thickness). Box-Behnken Design was used with water loss (WL, %), solid gain (SG, %), and weight reduction (WR, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The optimum conditions were temperature (50°C), immersion time (2hr), concentration of sucrose solution (56.756⁰Brix

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20

Rudiana, Tarso, Nenden Suciyati Sartika, Ucu Wandi Somantri, et al. "Peningkatan Produksi Gula Aren Cair Melalui Vakum Evaporator Tekanan Rendah di Koperasi Anugerah Aren Banten Nusantara - Banten." Jurnal Pengabdian Pada Masyarakat 10, no. 1 (2025): 292–99. https://doi.org/10.30653/jppm.v10i1.1255.

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Koperasi Anugerah Aren Banten Nusantara merupakan koperasi yang menghasilkan produk gula aren dan turunannya termasuk gula aren cair. Produksi gula aren cair selama ini masih menggunakan teknik konvensional yang memerlukan durasi waktu yang lama dan menghasilakn kualitas produk yang kurang baik. Pada kegiatan pengabdian ini dilakukan pendampingan dan transfer teknologi alat produksi gula aren cair dengan metode vakum evaporasi tekanan rendah. Pelaksanaan kegiatan dilakukan dari bulan September -November 2024, melalui sosialisasi, pelatihan dan pendampingan. Kegitan melibatkan bagian produksi d

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21

Muis Radam, Rosidah, Dina Naemah, Arfa Agustina Rezekiah, Yuniarti Yuniarti, Muthia Elma, and Yusuf Aziz. "SIKAP DAN PERSEPSI MASYARAKAT DESA MANGUNANG SEBERANG TERHADAP KEGIATAN PENDAMPINGAN TIM PASCASARJANA ULM TENTANG TEKNOLOGI INOVASI GULA AREN DAN PENGEMASANNYA." Jurnal Hutan Tropis 8, no. 2 (2020): 232. http://dx.doi.org/10.20527/jht.v8i2.9053.

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he purpose of this research is to measure the level of perception and attitude towards the mentoring post-graduate team. The method used in data collection is a live interview using structured questionnaires and direct observations to measure the skills of respondents. Purpossive Random samplingtechniqueto 20 respondents was applied. The parameters are observed counseling/socialization activities, the training of sugar-making innovations, the training of palm sugar products and the training of liquid sugar products and the packaging of brown sugar products. The results showed that public attit

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22

PRAJAPAT, NEHA, KUSUM MEGHWAL, DEEP P. PATEL, SURBHI SUMAN, and ANKITA SHARMA. "Mass Transfer kinetics during osmotic dehydration of Beetroot Tutti -Frutti." JOURNAL OF AGRISEARCH 9, no. 03 (2021): 244–48. http://dx.doi.org/10.21921/jas.v9i03.11009.

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Beetroot and beet juice have been known for their antioxidant, anticancer and anti-diabetic effects as well as being a source of dietary nutrients that reduce blood pressure and may improve athletic performance. Now-a-days, there is an increased interest in fruits and vegetables processing by products due to their nutritive value. The experiment consisted of various combination of sugar syrup temperature (40, 50 and 60°C), concentration (50, 60 and 70°Brix) and duration of osmosis (60,120 and 180 min) for preparation of beetroot tutti-frutti. The results indicated that the quality observations

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23

Allen, Douglas C., Charles J. Barnett, Imants Millers, and Denis Lachance. "Temporal change (1988–1990) in sugar maple health, and factors associated with crown condition." Canadian Journal of Forest Research 22, no. 11 (1992): 1776–84. http://dx.doi.org/10.1139/x92-232.

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Change in the health of sugar maple (Acersaccharum Marsh.) and associated northern hardwoods was evaluated for 3 years (1988–1990) in seven states and four provinces. Generally, levels of crown dieback and crown transparency (a measure of foliage density) in 165 stands decreased during this period. In 1990, less than 7% of all dominant–codominant sugar maples (n = 7317) exhibited crown dieback ≥ 20%. Significantly (p = 0.05) fewer of these maples were classified as having high crown transparency (≥ 30%) in 1990 compared with 1988. Crowns of maples that received moderate (31–60%) or heavy (>

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24

Nowak, Christopher A. "Wood volume increment in thinned, 50- to 55-year-old, mixed-species Allegheny hardwoods." Canadian Journal of Forest Research 26, no. 5 (1996): 819–35. http://dx.doi.org/10.1139/x26-091.

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A thinning study in 50- to 55-year-old, even-aged, mixed species Allegheny hardwoods produced highly variable merchantable stemwood volume increment responses. Regression equations relating parameters of stand growth (ingrowth, mortality, survivor growth, net growth, and gross growth) to relative stand density had R2 values ranging from 0.07 to 0.48. When study plots with similar pretreatment species composition were assigned to four groups using cluster analysis, R2 values were increased to 0.94–0.99. There were significant differences in the relationships between relative stand density and g

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Ozsan Kilic, Tugce, Ismail Boyar, Cuneyt Dincer, Can Ertekin, and Ahmet Naci Onus. "Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices." Agriculture 13, no. 10 (2023): 1887. http://dx.doi.org/10.3390/agriculture13101887.

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A significant vegetable in the Cucurbitaceae family, the bitter gourd (Momordica charantia L.) is widely recognized for its beneficial health properties, including anti-diabetic, anti-carcinogenic, anti-inflammatory, anti-ulcer, antiviral activities. With a total of three Brix values (50, 60, and 70) and three different dipping times (10, 20, and 30 h), the goal of the current study was to identify the proper sugar and grape molasses solutions (pekmez) and dipping times for osmotic pre-treatments of bitter gourd samples to make it sweet and widely consumed. In the present study, mathematical m

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Bu, Yingjie, Bassam Alkotaini, Bipinchandra K. Salunke, Aarti R. Deshmukh, Pathikrit Saha, and Beom Soo Kim. "Direct ethanol production from cellulose by consortium of Trichoderma reesei and Candida molischiana." Green Processing and Synthesis 8, no. 1 (2019): 416–20. http://dx.doi.org/10.1515/gps-2019-0009.

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Abstract Industrial cellulosic ethanol production is a challenge due to the high cost of cellulases for hydrolysis when lignocellulosic materials are used as feedstock. In this study, direct ethanol production from cellulose was performed by consortium of Trichoderma reesei and Candida molischiana. Cellulose was hydrolyzed by a fully enzymatic saccharification process using Trichoderma reesei cellulases. The produced reducing sugar was further utilized by Candida molischiana for ethanol production. Because the optimal temperature for the cellulase system is approximately 50°C, the effect of te

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Laksmita, Saka, Desak Putu Risky Vidika Apriyanthi, Ni Putu Widayanti, Wayan Tanjung Aryasa, Ni Putu Rahayu Artini, and Yulidia Iriani. "Pemeriksaan Kadar Gula Darah Sewaktu pada Remaja di SMAN 7 Denpasar." Poltekita: Jurnal Pengabdian Masyarakat 4, no. 3 (2023): 846–53. http://dx.doi.org/10.33860/pjpm.v4i3.2797.

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People in urban areas tend to have unhealthy lifestyles, especially teenagers. This can trigger various diseases. Health status needs to be considered from an early age, especially paying attention to the intake of sugar in the body. Excess sugar levels in the blood are one of the causes of diabetes mellitus. Measurement of blood sugar (GDS) in adolescents of SMAN 7 Denpasar aims to screen for Diabetes Mellitus (DM) to detect this disease early. The method is done by checking the blood sugar test (GDS), weight, and height. The results of the blood sugar test in this community service activity

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Aisah, Mutiara Nur, Tamrin Tamrin, Muhammad Amin, and Sapto Kuncoro. "Pengaruh Kadar Gula dan Suhu terhadap Kandungan Gula di dalam Telur Ayam Ras Setelah Perendaman di Larutan Gula." Jurnal Agricultural Biosystem Engineering 1, no. 4 (2022): 499. https://doi.org/10.23960/jabe.v1i4.6531.

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Making sweet chicken eggs using a sugar solution takes 5 days. This study aims to study the effect of the concentration of the sugar solution and the immersion temperature level on the sugar content in broiler eggs after soaking. This study was designed using a Factorial Completely Randomized Design (CRD) consisting of 2 factors, namely the concentration of sugar solution (15%, 20%, and 25%) and temperature (40 oC, 50 oC, 60 oC, and 70 oC) respectively. Based on this research, each treatment was soaked for 120 hours and repeated three times. The results of this study indicate that the concentr

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Istiqamah, Nur Annisa, and Syirril Ihromi. "Ashitaba's instant chemical and sensory qualities (Angelica Keiskei)." Jurnal Agrotek Ummat 11, no. 3 (2024): 267. http://dx.doi.org/10.31764/jau.v11i3.24785.

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Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxy

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Nik Baihaqi, N. M. Z., A. Khalina, N. Mohd Nurazzi, H. A. Aisyah, S. M. Sapuan, and R. A. Ilyas. "Effect of fiber content and their hybridization on bending and torsional strength of hybrid epoxy composites reinforced with carbon and sugar palm fibers." Polimery 66, no. 1 (2021): 36–43. http://dx.doi.org/10.14314/polimery.2021.1.5.

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This study aims to investigate the effect of fiber hybridization of sugar palm yarn fiber with carbon fiber reinforced epoxy composites. In this work, sugar palm yarn composites were reinforced with epoxy at varying fiber loads of 5, 10, 15, and 20 wt % using the hand lay-up process. The hybrid composites were fabricated from two types of fabric: sugar palm yarn of 250 tex and carbon fiber as the reinforcements, and epoxy resin as the matrix. The ratios of 85 : 15 and 80 : 20 were selected for the ratio between the matrix and reinforcement in the hybrid composite. The ratios of 50 : 50 and 60

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Purbasari, Aprilina, Timothius Adrian Christantyo Darmaji, Cindy Nella Sary, and Heny Kusumayanti. "Pembuatan dan Karakterisasi Komposit dari Styrofoam Bekas dan Serat Ijuk Aren." METANA 15, no. 2 (2019): 65–70. http://dx.doi.org/10.14710/metana.v15i2.25794.

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Komposit merupakan gabungan dari dua atau lebih bahan yang menghasilkan efek sinergis. Komposit dapat dibuat dari polimer sebagai matriks dan serat alam sebagai bahan penguat. Pada penelitian ini komposit dibuat dari styrofoam bekas dan serat ijuk aren. Styrofoam merupakan salah satu jenis polimer yang sulit terdegradasi secara alami, sedangkan serat ijuk aren merupakan serat alam yang mudah diperoleh di Indonesia. Pembuatan komposit dilakukan dengan alat hot press pada berbagai perbandingan massa styrofoam dan serbuk ijuk aren (10:90; 20:80; 30:70; 40:60; dan 50:50). Karakterisasi komposit ya

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N, Venkatesa Palanichamy, Balakrishnan, N, Kalpana M, Rajavel M, and Divya M. "An Analysis of Tamil Nadu Income-Based Consumption Patterns and Consumer Behaviour for Jaggery and Khandsari Sugar: A Review." Advances in Research 25, no. 4 (2024): 421–29. http://dx.doi.org/10.9734/air/2024/v25i41121.

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Purpose and Objectives: Markets such as Coimbatore, Tiruppur and Erode district Cooperative Jaggery Marketing Federation (CTEDCJMF), Selur Farmers Sugarcane Products Market (Farmers jaggery market), Pilikalpalayam and Chitthode jaggery market exclusively for jaggery and khandsari sugar, coconut and palm sugar. Methodology: Snowball sampling method was used for the data collection and also producers, visiting the market also enrolled in the study. Totally 30 producers of each sugar, 60 middlemens and 120 consumers who purchased sugar through the identified marketing channels were interviewed fo

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Abhijit Kar, Pitam Chandra, Rajender Parsad, DVK Samuel, and DS Khurdiya. "Osmotic Dehydration of Banana (Dwarf Cavendish) Slices." Journal of Agricultural Engineering (India) 38, no. 3 (2001): 12–21. http://dx.doi.org/10.52151/jae2001383.0972.

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Osmotic dehydration of banana slices (Dwarf Cavendish) was studied at five levels each of temperature 25°C, 35°C, 45°C, 55°C and 65°C, solution to sample ratio 1, 3,5, 7 and 9; and concentration of sugar solution 40, 50, 60, 70 and 80° Brix. A modified second order rotatable design was adopted for three factors each at five levels. The moisture loss and sugar gain were characterized at one-hour interval for four hours. Response Surface Methodology was used .to optimize the osmotic dehydration with special reference to maximum moisture remoyal and minimum solids gain. The study indicated that a

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Amador Ríos, Zoriely, and Evone Shehata Ghaly. "The Effect of Formulation Excipients and Thermal Treatment on the Release Properties of Lisinopril Spheres and Tablets." BioMed Research International 2015 (2015): 1–5. http://dx.doi.org/10.1155/2015/423615.

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Multiparticulate systems are used in the development of controlled release systems. The objective of this study was to determine the effect of the wax level, the type of excipient, and the exposure of the tablets to thermal treatment on drug release. Spheres from multiparticulate system with different wax levels and excipients were developed using the drug Lisinopril and compressed into tablets; these tablets were analyzed to determine the drug release. All tablets contained constant level of Lisinopril (10% w/w) and Compritol (30% and 50% w/w). Also, as a diluent, all of them contained 30% w/

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Adamek, Grzegorz, Daniel Andrzejewski, and Jarosław Jakubowicz. "Properties of the Ti Void Metal Composites Prepared with Saccharose as a Space Holder and Coated by Hydroxyapatite." Advanced Materials Research 1105 (May 2015): 13–20. http://dx.doi.org/10.4028/www.scientific.net/amr.1105.13.

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In this paper hydroxyapatite biomimetic deposition on Ti void metal composites (Ti-VMC) have been shown. The Ti-VMC were prepared using saccharose (sugar crystals) as a space holder material that forms voids around the Ti scaffold. The Ti (100 and 325 mesh) with sugar (about 0.7−0.9 mm) particles were mixed together with different Ti/sugar ratio and uniaxially pressed. Then the sugar particles were dissolved in water, leaving mechanically bonded Ti particles, forming a metal scaffold. The titanium scaffolds were sintered at 1300°C, which lead to formation the Ti-VMC with voids of diameter of u

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Mulyani, Sartika, Wilda Hayati, Mega Silvia, Karel Sumayasa, Irfan Ranjani, and Silvi Trisna. "MANUFACTURING COCONUT SHELL CHARCOAL BRICKETS AND SUGAR CANE AS ALTERNATIVE FUEL." Jurnal Riset Fisika Edukasi dan Sains 11, no. 1 (2024): 53–64. http://dx.doi.org/10.22202/jrfes.2024.v11i1.8350.

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The use of coconut shells and sugar cane bagasse as the main raw materials for making briquettes hasgreat potential as analternative fuel. The use of briquettes as fuel can produce heat with little smokewhich is environmentally friendly. The aim of the research was to determine the effect of the compositionof bagasse charcoal and coconut shell charcoal and the type of adhesive on the characteristics ofbriquettes. The variables used in this research were the mass ratio of coconut shell charcoal to bagassecharcoal (90:10, 80:20, 70:30, 60:40 and 50:50) with a type of briquette adhesive in the fo

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Arifin, Ahmad Saiful, Mohamad Nasiruidin, and Ana Mariatul Khiftiyah. "Healthy Drinks of Javanese Clover and Ginseng Based on Organoleptic Tests." AGARICUS: Advances Agriculture Science & Farming 1, no. 2 (2021): 94–100. https://doi.org/10.32764/agaricus.v1i2.1896.

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Clover is generally used as a remedy for sore throat, mouth sores, fever, and shortness of breath. Researchers have the idea of â€‹â€‹combining with Javanese ginseng leaves so that they can produce drinks that are rich in benefits. This research was conducted to determine the process of making a healthy drink and organoleptic test. This study uses the RAL method with five levels and four repetitions, so that in this study twenty experimental units were obtained. With a combination of K1 is clover 30%; ginseng 70%, K2 is clover 40%; ginseng 60%, K3 is clover 50%; ginseng 50%, K4 is clover 60%;

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Chakiath, Chacko, Margaret J. Lyons, Robert E. Kozak, and Craig S. Laufer. "Thermal Stabilization of Erwinia chrysanthemi Pectin Methylesterase A for Application in a Sugar Beet Pulp Biorefinery." Applied and Environmental Microbiology 75, no. 23 (2009): 7343–49. http://dx.doi.org/10.1128/aem.01010-09.

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ABSTRACT Directed evolution approaches were used to construct a thermally stabilized variant of Erwinia chrysanthemi pectin methylesterase A. The final evolved enzyme has four amino acid substitutions that together confer a Tm value that is approximately 11°C greater than that of the wild-type enzyme, while maintaining near-wild-type kinetic properties. The specific activity, with saturating substrate, of the thermally stabilized enzyme is greater than that of the wild-type enzyme when both are operating at their respective optimal temperatures, 60°C and 50°C. The engineered enzyme may be usef

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39

Zenol Abidin, Zafirah, and Siti Roshayu Hassan. "Kinetic Studies of Enzymatic Hydrolysis Pre-Treatment of Waste Bread Under Preliminary Conditions." Journal of Engineering and Science Research 7, no. 3 (2023): 9–14. http://dx.doi.org/10.26666/rmp.jesr.2023.3.2.

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This study investigate the process conditions of enzyme concentration (2.0, 4.0, 6.0% w/v), temperature (30, 40, 50 °C), and reaction time (0, 60, 90, 120, 180, 240 min) of enzymatic hydrolysis for sugar recovery from waste bread. The kinetics of the enzyme (α-amylase) was studied to analyse the chemical reaction and the activity of the α-amylase towards the starch present in the waste bread. Enzymatic hydrolysis with different substrate concentration (5, 10, 15, 20 g) was conducted to analyse the kinetics of the enzyme with increasing amount of substrate concentration. The highest reducing su

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Kumar, Latesh, B. P. Bisen, Anil Chouhan, Amul Yadav, and Rashmi Bhumarkar. "Influence of Nutrient Application on Quality of Strawberry (Fragaria × Ananassa Duch.) Cv Camarosa in Central India." Journal of Experimental Agriculture International 47, no. 5 (2025): 281–92. https://doi.org/10.9734/jeai/2025/v47i53416.

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The experiment comprised of eleven treatments and three replications involving soil and foliar application of nutrients and their combinations. The main aim of this experiment was to find out changes in the biochemical quality of strawberry fruit with the use of low-cost nutrient application methods while reducing nutrient wastage and environmental impact through precision nutrient application. The 50% RDF (Recommended Dose of Fertilizer) application in soil and foliar spray of Nitrogen, Phosphorus and Potassium (NPK) nutrient had a positive effect on the quality parameter such as total solubl

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Erviani, Andi Evi, Zohra Hasyim, Musdalifah, and Miska Asminah. "Effectiveness of Earthworm (Lumbricus rubellus Hoffmeister) and Cinnamon (Cinnamomum burmannii (Nees & T. Nees) Blume) Combination Capsule as Herbal Preparation in Reducing Cholesterol and Blood Sugar Levels." HAYATI Journal of Biosciences 32, no. 5 (2025): 1214–24. https://doi.org/10.4308/hjb.32.5.1214-1224.

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Cardiovascular diseases, including coronary heart disease and heart attack symptoms, are the leading causes of death worldwide. High cholesterol levels and blood sugar levels contribute significantly to these diseases. Therefore, this study aimed to determine the effectiveness of combining capsules of earthworm (Lumbricus rubellus) and cinnamon (Cinnamomum burmannii) in lowering cholesterol and blood sugar levels. After conducting pre-clinical trials, clinical trials were further carried out in humans. Cholesterol and blood sugar levels were measured for 14 days in Phases 1 and 2. Statistical

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Listrianah, Muzakar, Susyani, Novellyna Mulyaningsih, Eliza, and Sriwiyanti. "The purpose of the text is the effectiveness/benefits of dragon fruit and guava fruit that can lower blood glucose levels in type 2 Diabetes Mellitus patients." International Journal of Nutrition, Pharmacology, Neurological Diseases 12, no. 4 (2022): 269–74. http://dx.doi.org/10.4103/ijnpnd.ijnpnd_31_22.

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Introduction: Diabetes mellitus (DM) is a serious chronic degenerative disease caused by insufficient insulin hormone, or the body’s ineffective use of the insulin produced, with clinical symptoms such as polyphagia, polydipsia, polyuria, weight loss, and weakness accompanied by blood sugar levels ≥ 200 mg/dL and fasting blood sugar ≥ 126 mg/dL. Material and Method: This was a quantitative study with a quasi-experimental design. Results: Most of the respondents were female (70%) either in the treatment group or (60%) in the comparison group and had an average age between 45 and 59 years (50%).

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Ayu Yuwidasari, Ester, Kukuk Yudiono, and Sri Susilowati. "Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir." Jurnal BisTek PERTANIAN: Agribisnis dan Teknologi Hasil Pertanian 6, no. 01 (2019): 28–41. http://dx.doi.org/10.37832/bistek.v6i01.8.

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Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is one of the fruit peels which has a high pectin content of 10.79%. Dragon fruit peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this s

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Misljenovic, Nevena, Gordana Koprivica, Lato Pezo, et al. "Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses." Thermal Science 16, no. 1 (2012): 43–52. http://dx.doi.org/10.2298/tsci110808129m.

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A Response Surface Methodology approach (RSM) was used to determine optimum conditions for the osmotic dehydration of carrot cubes in sugar beet molasses. Treatment times were set to 1, 3 and 5 h, at temperatures of 45, 55 and 65?C and molasses concentrations were 40, 60 and 80% (w/w). The used responses variables were: final dry matter content (DM), water loss (WL), solid gain (Sg), and water activity (aw). A Box and Behnken?s fractional factorial design (2 level-3 parameter) with 15 runs (1 block) was used for design of the experiment. DM, WL, Sg were significantly affected by all process va

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Nguyen, Van Thuy, Ngoc Quy Nguyen, Nguyen Van Muoi, and Mai Huynh Cang. "Effect of Extraction Conditions on Total Polyphenol and Flavonoid Content of Sugar Apple Seeds (Annona squamosa L.)." Asian Journal of Chemistry 32, no. 7 (2020): 1741–45. http://dx.doi.org/10.14233/ajchem.2020.22265.

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The objective of this study was to determine the optimal value of factors affecting the extraction of phenolic compounds from sugar apple seeds. The effects of solvent nature (ethanol, methanol and water), solvent concentration (40, 60,80 and 100%), solid-to-solvent ratio (2.5/100, 5.0/100, 7.5/100 and 10 mg/100 mL ), extraction temperature ( 40, 50, 60 and 70 ºC ) and extraction time (60, 120, 180 and 240 min) were investigated. Total phenolic content and total flavonoid content were used for the determination of phenolic compounds of sugar apple seeds extract. Experimental results showed tha

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Yang, Hui Yi, Shu Qin Gu, Da Xin Lu, Yu Zhao, and Cui Rong Wu. "The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon." Advanced Materials Research 1092-1093 (March 2015): 1561–64. http://dx.doi.org/10.4028/www.scientific.net/amr.1092-1093.1561.

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The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total

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Henry, Paul H., and John E. Preece. "Production and Rooting of Shoots Generated from Dormant Stem Sections of Maple Species." HortScience 32, no. 7 (1997): 1274–75. http://dx.doi.org/10.21273/hortsci.32.7.1274.

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Vegetative shoots were forced in the greenhouse from excised stem (branch) sections of dormant Japanese maple (Acer palmatum Thunb.), red maple (Acer rubrum L.), and sugar maple (Acer saccharum Marsh.). Softwood shoots generated in this way were used as stem cuttings in a subsequent adventitious rooting study. Data indicate that maple shoots can be forced using this technique, but that both the percentage of stem sections forming shoots and the number of shoots produced are highly variable among both species and clones. Whereas Japanese and red maple formed shoots on >50% of stem sections,

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Tongkaew, Patthamawadee, Deeyana Purong, Suraida Ngoh, Benjapor Phongnarisorn, and Ebru Aydin. "Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects." Foods 10, no. 12 (2021): 2937. http://dx.doi.org/10.3390/foods10122937.

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Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunt

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Breemer, Rachel, Syane Palijama, and Julius Jambormias. "Karakteristik Kimia dan Organoleptik Sirup Gandaria dengan Penambahan Konsentrasi Gula." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 1 (2021): 56–63. http://dx.doi.org/10.30598/jagritekno.2021.10.1.56.

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“Gandaria” fruit is a seasonal fruit that is easy to prepare but cannot be kept fresh for a long time. Processing technology is important for creating a food product with a longer shelf life and being consumed outside of the season. Processing “gandaria” into syrup is one of the methods. The syrup has a thick and distinctive taste characteristic because it contains 55-65% sugar. This study aimed to determine what sugar concentration is best for producing good “gandaria” fruit syrup. A completely randomized experimental design with one factor, namely the concentration of sugar, i.e., 50%, 55%,

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P, RAJKUMAR, and SREENARAYANAN V V. "Influence of dehydration temperature and pretreatment to control browning and preservation of onion flakes." Madras Agricultural Journal 88, september (2001): 400–403. http://dx.doi.org/10.29321/maj.10.a00353.

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Influence of dehydration temperatures and pre-treatment levels to control browning and preservation were assessed by dehydrating Pusa White onion slices at 50°, 60° and 70°C temperatures with 0.2, 0.3 and 0.4 per cent of potassium metabi-sulphite as a pre-treatment. The time required for dehydration was comparatively lesser for the pre-treated samples than control in all the selected temperatures. From the biochemical analyses it was observed that the ascorbic acid retention was comparatively higher at 50°C with 0.4 percent sulphitation level; the sugar content was significantly higher at 50°C

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