Showing posts with label Science. Show all posts
Showing posts with label Science. Show all posts

Thursday, June 23, 2011

ABSTRACT: A Study of Chunk Rubber from Recycled Tires as a Road Construction Material

ABSTRACT: A Study of Chunk Rubber from Recycled Tires as a Road Construction Material; Abstract: - The feasibility of using large rubber chunks from shredded tires as aggregates in coldmixes for road construction was investigated in this study. The research was directed toward development of a chunk rubber asphalt concrete mix design for low volume road construction using local aggregate, shredded tire rubber chunks and a cationic emulsion.

A set of mixes using different combinations of chunk rubber content, emulsion content and fly ash content were tested. Marshall stability results of mixes with 10% Type C fly ash showed optimum emulsion contents of 6.8, 7.3 and 7.8% for 2, 4 and 6% rubber, respectively. The Marshall stability values decreased for increasing rubber contents. The target Marshall stability value of a suitable cold mix at 43ÂșC was required to be 2225 N. A mix with 10% Type C fly ash, 2% rubber and 7% emulsion showed an average Marshall stability value of 1600 N. Based on the Marshall stability results, some of these mixes appeared to be suitable as binder courses or stabilized drainable bases for low volume roads. If 9 kg of chunk rubber equivalent is produced per tire, then a one km long and 7.3 m wide low-volume road with a 100 mm thick base built with this mix can incorporate approximately 3350 tires. This application can minimize the scrap-tire waste problems of rural communities.

By: M. Hossain1, M. Sadeq1, L. Funk1 and R. Maag2, 1Department of Civil
Engineering, Kansas State University, Manhattan, KS 66506 and 2Kansas
Department of Transportation, Topeka, KS 66611

Keywords: chunk rubber, cold mix, low-volume roads, mix design, scrap tires

Saturday, April 9, 2011

Noni Juice, a Functional Food for Human Health

Noni Juice
Noni Juice which made from Noni fruit is one of functional foods that has good effects for human healthFunctional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The general category of functional foods includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products. Fermented foods with live cultures are considered as functional foods with probiotic benefits.

All humans are addicted to the delicious taste of junk food. We crave it, dream about it, and often want it when we are on our rigorous diets. Somehow it is embedded in our brains that it is something we need. Unfortunately, these types of foods are anything but beneficial to our health. While we wish that they could be on the top of our diet plans, they should be eliminated immediately. Luckily, there are healthy foods that are delicious, without the thousands of calories in one bite.

When deciding what foods to eat, you need to think in moderation. Smaller portions are always the right way to go, regardless of what you’re eating. For instance, if you would love to have a piece of apple pie, try taking a few bites instead of a large piece with ice cream. It has been shown that people who cut back on their portion sizes actually lose an abundance of weight. No matter what size you are, it is healthier to reduce the amount of junk food you eat.

Are you looking for additional ways to eat right? While vegetables and fruit are just common sense, it is crucial that you try these foods for snacks. Instead of grabbing a handful of candy or a piece of cake for a mid-afternoon snack, try a handful of carrots or a yogurt mixed with cereal. These delicious treats are wonderful when you are starving, but don’t want to ruin your waistline.

Regardless of your diet routine, trainers and dieticians around the world will tell you to eat more than three meals a day. Forget starving yourself if you want to lose weight! In order to burn the right fat and speed up your metabolism, you must eat smaller meals around the clock. This means that breakfast, a mid-morning snack, lunch, a mid-afternoon snack and dinner is essential to look great. It not only will curb your appetite and keep you hungry, but it also will help the pounds slip right off.

Besides eating right, there are also nutritional supplements that can work wonders. Noni Juice, for instance, is a fruit juice that began in the Pacific Islands. With all natural herbs and vitamins, this product is great for anyone who wants to boost their metabolism. It also keeps your immune system healthy, as well as increases overall energy. The majority of consumers love to drink this product after they have exercised. As a result, they feel more refreshed and can continue their day without feeling drained. These tasty nutrients may taste like you are devouring a calorie filled treat, but it actually is extremely beneficial for your health.

We all see the perfect bodies on the magazines -- frail-like and flawless. Unfortunately, we start to take on these perceptions of beauty, once these images are constantly on our minds. Realistically, no one is perfect. We all are beautiful, regardless of curves or bones. However, being healthy is the most important aspect. Without health, we are nothing. Forget about the physical aspects and worry about the foods you are consuming, and the nutrients that are inside them. With a new outlook, you may think differently.

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Monday, February 28, 2011

Problems in Vegetable Canning

As the objective of canning to prevent the food from being spoiled before and during containment, as well  the canned product should in good quality distributed to the costumers. But there are sometimes found a litle products in the market not in good conditions and it usually caused by some problems when it was in the canning process. These very small amounts products generally produced and distributed by producers that not apply high standard in quality control.

There are quite a number of methods are used to prevent some problems when processing and preserving vegetables by canning.  And there are some recommendations you have read before in the previous article.  And the typical problems that could exist in vegetable canning are listed below.

Table 3. Problems in Vegetable Canning

Condition
Causes
Prevention
Food darkens in top of jar.
  1. Liquid did not cover food.
  2. Food not processed long enough to destroy enzymes.
  3.  High vacuum not produced during processing.
  4.  Air was sealed in the jars either because headspace was
    too large or air bubbles were not removed
  1. Cover food with liquid before capping
  2. Process each food by recommended method and for correct
    time.
  3. Pack and process as recommended.
  4. Use specified amount of headspace. Remove air bubbles
    with a non-metal spatula.
Black pots on underside of metal lid, may denote spoilage.
  1. Natural compounds in some foods cause a black or brown deposit on the underside of the lid. This deposit does not mean the food is unsafe to eat.
  2. If jar has been sealed and then comes open, spoilage is evident. Do not use.
  1. None.
  2. Use recommended processing methods and times; wipe jar rim before capping.
Cloudy liquid, may denote spoilage.
  1. Spoilage (do not use).
  2. Minerals in hard water.
  3. Starch in vegetables.
  4. Fillers in table salt.
  1. Process each food by recommended method and fo recommended time.
  2. Use soft water.
  3. None.
  4. Use a pure, refined canning salt.
Loss of liquid during processing. (Food may darken but will not
spoil. Do not open jars to replace liquid.)
  1. Food not heated before packing.
  2. Jars packed too tightly or too full.
  3. Air bubbles not removed before capping the jar
  4. Pressure canner not operating correctly.
  5. Pressure lowered suddenly.
  6. Starchy foods absorb liquid.
  1. Heat food before packing
  2. Pack food more loosely. Leave recommended headspace.
  3. Remove air bubbles by running non-metal spatula between food and jar
  4. Pressure should not fluctuate during canning process.
    Keep heat constant during processing time
  5. Allow pressure to drop to zero naturally; wait 2 minutes
    before opening lid.
  6. None.
Jar seals, then comes open. Spoilage evident. (Do not use.)
  1. Underprocessed.
  2. Particles of food left on the sealing surface.
  3. Hairline crack in jar.
  1. Process each food by recommended method and for specified
    time.
  2. Wipe rim and threads of jar with clean, damp cloth before
    capping.
  3. Check jars prior to packing; discard ones unsuitable for canning.
Jars of food fail to seal.
  1. Failure to follow instructions for using jar and lid.
  2. Food may have been forced up between the jar and lid
    during processing.
  3. Sealing compound defective.
  4. Edge of lid or rim of jar bent or chipped.
  5. Food particles on jar rim.
  6. Screw band tightened after jar removed from canner.
  1. Carefully follow instructions.
  2. Use recommended headspace, do not let pressure fluctuate,
    allow pressure to drop to zero naturally.
  3. Use new lids.
  4. Check lids and jars prior to use.
  5. Wipe jar edge before putting on lid.
  6.  Allow jars to cool undisturbed.
Jars break.
  1. Hairline crack in jar.
  2. Rack not used in bottom of canner.
  3. Screw bands applied too tightly so air could not escape during processing.
  1. Check jars prior to processing. Be careful when packing
    and processing jars.
  2. Use rack and recommended amount of water.
  3. Apply screw bands more loosely.
Corn is brown.
  1. Corn was too mature for canning.
  2. Liquid did not cover corn.
  3. Jars were processed at too high a temperature.
  4. Variety of corn used.
  1. Use freshly picked corn.
  2. Cover corn with liquid before capping  jars.
  3. Keep pressure in canner at recommended pounds; gauge may
    be faulty and should be checked.
  4. Use different variety next year.
Green vegetables lose their bright color.
  1. Heat breaks down chlorophyll, the green pigment in
    plants.
  2. Vegetables were too mature for canning.
  1. None.
  2. Select young, tender vegetables.
Yellow crystals on canned green vegetables.
  • Glucoside, a harmless substance, naturally present in vegetables.
  • None.
White crystals in canned spinach.
  • Calcium and oxalic acid in spinach combine to form harmless calcium oxalate.
  • None.
White sediment in bottom of jars of vegetables. May denote
spoilage.
  1. Starch from the food.
  2. Minerals in hard water.
  3. Bacterial spoilage-liquid is usually murky, food soft. Do not use.
  1. None.
  2. Use soft water.
  3. Process each food by recommended method and for specified time.

Thursday, February 24, 2011

Guidance of Processing Times for Pressure Canning Vegetables

To prevent some problems when processing and preserving vegetables by canning there are some recommendations you should follow. Such as you should use recommended processing methods and times and wipe jar rim before capping. Below is a guidance list of processing times for pressure canning vegetables.

Table 2. Processing Times for Pressure Canning Vegetables

Vegetable
Pack
Jar
Size
Minutes
Processing
Time
Dial
gauge
Weighted
gauge
Canner
gauge pressure at altitudes of
0-2,000
ft
0-1,000
ft
Over
1,000 ft
(pounds)
(pounds)
(pounds)
Asparagus Raw
or Hot
Pints
30
11
10
15
Quarts
40



Beans,
lima
Raw
or Hot
Pints
40
11
10
15
Quarts
50



Beans
(snap, green, wax, or Italian)
Raw
or Hot
Pints
20
11
10
15
Quarts
25



Beets Hot
Pints
30
11
10
15
Quarts
35



Carrots Raw
or Hot
Pints
25
11
10
15
Quarts
30



Corn,
cream style
Hot
Pints
85
11
10
15
Corn,
whole kernel
Hot
Pints
55
11
10
15
Quarts
85



Greens
(beet, Swiss chard, spinach)
Hot
Pints
70
11
10
15
Quarts
90



Peas,
fresh green
Raw
or Hot
Pints
40
11
10
15
Quarts
40



Peppers
(hot or sweet)
Hot
Half-Pints
35
11
10
15
Pints
35



Potatoes,
white
Hot
Pints
35
11
10
15
Quarts
40



Pumpkin Hot
Pints
55
11
10
15
Quarts
90



Sweet
potatoes
Hot
Pints
65
11
10
15
Quarts
90



Winter
squash (acorn, banana, buttercup,

butternut,
hubbard)
Hot
Pints
55
11
10
15


Quarts
90




That is the guidance list of processing times for pressure canning vegetables. I hope you can understand it easily and could practice it in your own agro industry. There is the last table related to pressure canning vegetables you should know, and I will proceed it in the next post. You can find it here.