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Biology is a study of living objects and their life processes. It examines all aspects of living organisms such as their occurrence, classification, internal and external structure, nutrition, reproduction, inheritance, etc. The term “biology” is commonly replaced by the terms “life sciences” and “biological sciences.” There are dozens of branches of biology. Some of the major ones include:
Biology and Life Sciences
Abstract
Gallnut honey, a typical Chinese medicinal commodity, is produced from the nectar of Rhus chinensis Mill. Gallnut honey is very popular with consumers because of its health effects and nutritional value, but its specific nutritional composition and medicinal components are not clear. Free amino acids are important nutritional components of honey, and can provide relevant information about the honey, such as geographical and botanical origin, as well as adulterations. The aim of this paper was to explore the free amino acid characteristics of gallnut honeys in different areas. 18 free amino acids from 17 places in China were determined by automatic amino acid analyser analysis, and the geographical characteristics were studied by principal component analysis and cluster analysis. Results showed that gallnut honey is rich in free amino acids. A total of 12 types of free amino acids were detected in all honey-producing areas, and the total amino acid content was 0.132–0.292 g/100 g. Due to its free amino acid content gallnut honey has high nutritional supplement potential, and exhibits good pharmacodynamic activity and special taste characteristics. Flavour-related free amino acids were primarily aromatic free amino acids and umami free amino acids. Pharmacodynamic free amino acids accounted for 61.22–83.85%. Results also showed that free amino acids contribute to the geographical tracing of honey, and samples of gallnut honey at different altitudes can be distinguished by cluster analysis.
Abstract
Penaeus vannamei is an important farm-raised shrimp species in China. However, the shrimp deteriorates quickly and has a short shelf life. The surface colour will change with the increase of spoilage, which can reflect its freshness. Therefore, a method for predicting Total Volatile Basic Nitrogen (TVB-N) content using a combination of a chromatic value and Near-Infrared (NIR) spectra is provided. This study explores which chromatic parameter is most efficient for freshness prediction from a data analysis perspective. The Levenberg–Marquardt Optimized Artificial Neural Network (LM-Optimised ANN), the Quadratic Support Vector Machine (Quadratic SVM), and Partial Least Squares Regression (PLSR) algorithms verified the idea. The combination of spectra and chromatic value b* can achieve a more accurate prediction of TVB-N content with RMSEP of 1.660 in Quadratic SVM, 1.337 in PLSR, and
Abstract
The study aimed to analyse the nutritional and antioxidant potential of corn silk based formulated tea. Four corn silk tea formulations were developed, one with corn silk only and three using different flavouring herbal/spicing agents, namely lemongrass, green cardamom, and cinnamon. Microwave dried corn silk powder and corn silk tea infusions were analysed for chemical composition. Organoleptic evaluation was also done for tea infusions. The results of chemical evaluation showed that corn silk powder is rich in protein (20.78%), dietary fibre (48.93%), calcium (139.5 mg/100 g), magnesium (163.9 mg/100 g), potassium (1,406 mg/100 g), total phenols (1,365 mg GAE/100 g), and flavonoids (370.8 mg QE/100 g). The antioxidant activity of corn silk powder was observed as 84.95% DPPH inhibition. Maysin content of corn silk powder was 3.65 mg/100 g. Chemical analysis of corn silk tea infusions showed that the addition of flavours significantly enhanced the minerals, total phenols, and flavonoids contents and the antioxidant activity as compared to the tea formulated with only corn silk powder. Results of organoleptic evaluation showed that all four corn silk tea formulations were highly acceptable. Overall improvement in nutritional and antioxidant contents was found in corn silk tea with added flavours.
Abstract
In the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.
Abstract
The spray is the primary method to apply pesticides to the crops. To provide enough coverage and deposition on target surfaces, the drop size produced during spray application must be precisely calibrated; nevertheless, it must not be too tiny to cause the undesirable phenomena known as “spray drift”. Spray drift is the movement of droplets in the atmosphere during or after spraying. The negative effect of spray drift can harm human health, livestock, and adjacent crops or can cause environmental pollution. To address this problem, a lot of work has been done. Previous studies on spray drift reduction approaches including factors promoting drift, drift measuring technologies, drift prediction models, and drift reduction technologies, were reviewed in this paper. Based on the literature review, future research and developments are projected. This review may provide guidance and reference to researchers for further development and improvement in drift reduction technologies.
Abstract
Introduction
Allergic contact dermatitis of the feet is a significant problem that affects the quality of life and requires attention from the medical community due to the number of studied and still unidentified allergens. The purpose of this review article is to summarize the available scientific data regarding the most common allergens that cause ACD of the feet.
Methods
Nickel sulphate, neomycin sulphate, thiuram mix and colophony occupy a significant place in the prevalence of allergies. The prevalence of sensitization to rubber and leather products can vary depending on the ethno-demographic characteristics of the country, as well as the specifics of a person's professional activity, such as the use of protective waterproof shoes, increased humidity of the microclimate, and atopy in anamnesis.
Results
Patch testing has been shown to be an important method for identifying allergens, however, not all footwear components are tested during patch testing with standard allergen series, requiring the use of patches made from patient shoe samples.
Conclusions
Expanding the scope of patch testing to include other possible allergens is important for the accurate diagnosis of ACD of the feet and a more detailed study of those allergens that were previously considered rare.
Abstract
The aims of this study were to prepare butter and honey flavoured tiger nut oil oleogels with beeswax oleogelator and to compare them with the unflavoured control sample. The oleogels prepared with 10 wt% beeswax and 0.5 wt% of each flavour addition were analysed for main physicochemical, thermal, and structural properties. In addition, a trained panel described the samples with 11 sensory descriptive (hardness, spreadability, roasted, liquefaction, rancid, waxy, nutty, butter, honey, cooling, and mouth coating) terms. It was found that the oleogels melt around 52 °C and included β′ type polymorphs. The sensory data proved that the samples were quite well spreadable and had enough hardness to stay as solid-fat samples at room temperature. Further, addition of butter and honey flavours masked the waxy attribute. In conclusion, flavoured tiger nut oil-beeswax oleogels were new and successful products, and future studies with food applications are suggested.
Abstract
In the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G′) and viscous (G″) moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G′ > G″ relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.
Abstract
Blends of germinated maize and germinated lentil (100:0, 85:15, 70:30, 55:45, and 40:60) were utilised for preparation of chips by air frying. Higher contents of protein, ash, total phenols, flavonoids and antioxidant activity were confirmed in germinated flours through analysis of FTIR spectra. Doughs from blends containing higher amounts of germinated lentil flour showed improved viscoelastic behaviour indicating better protein network as compared to maize dough. Significant (P ≤ 0.05) variation was observed in colour and hardness of air fried chips prepared from various blends. The 70:30 blend was found most acceptable based on sensory evaluation. Chips from this formulation were found superior to ungerminated maize chips in terms of protein digestibility and mineral composition.
