DESIGN, OPERATION, AND CONTROL OF STAND-ALONE HYBRID MEMBRANE OSMOSIS DESALINATION SYSTEMS


Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L.curvatus/S.xylosus; LAB 8: L.sakei/S.xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami.With this purpose, 8 batches of 9 salami each (n = 72) w

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Effect of bell size on sound characteristics of cymbals

Cymbals are percussion instruments that vibrate and radiate sounds when hit with a stick.A bell plastic jigger is the raised section in the middle of the cymbal and its size produces different sounds.In this study, we investigate the effect of bell size on the sound characteristics of cymbals.The radiated sounds and vibrations for cymbals with two

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Enabling deep-space experimentations on cyanobacteria by monitoring cell division resumption in dried Chroococcidiopsis sp. 029 with accumulated DNA damage

Cyanobacteria are gaining considerable interest as a method of supporting the long-term presence of humans on the Moon and settlements on Mars due to their ability to produce oxygen and their potential as bio-factories for space biotechnology/synthetic biology and other applications.Since many unknowns remain in our knowledge to bridge the gap and

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