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Beer</title> <meta name="description" content="Search results for: Carushca de Beer"> <meta name="keywords" content="Carushca de Beer"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Carushca de Beer"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 48</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Carushca de Beer</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">48</span> Beer Brand Commercials and Gender Representation in Nigeria: Contextualization's of Selected Television and YouTube Visuals of the 2010s and 2020s</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Theresa%20Belema%20Chris-Biriowu">Theresa Belema Chris-Biriowu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The change in trends in relation to gender representation in beer brand commercials was the thrust of the study. The study investigated how beer brand commercials reflect societal realities in their portrayals of gender roles within the span of a decade. The major objective of the study was to find out how gender was contextualized in selected beer brand commercials that both air on Nigerian television and stream on YouTube. The study was anchored on the muted group theory. The population of the study was in two streams: the total number of beer beverages that are produced by the eleven breweries in Nigeria and the registered advertising agencies in Lagos, Nigeria. The sample size was also two-pronged: the purposive selection of beer brands that have their commercials on television and YouTube and the purposive selection of an ad agency that has produced running commercials for beer brands within the period between 2010s and 2020s. They adopted visual framing analysis and narrative analysis research techniques. The study qualitatively analyzed the contents of beer brand commercials and conducted an interview with the management of the ad agency for data collection. The data was presented in images and words. The findings showed that females are underrepresented and misrepresented in the beer brand commercials and that the beer brands are not producing commercials that adequately reflect the realities of present times. It was also found that very little has changed in the ad industry between the periods studied, and commercial screenplays are not written with a specific aim to either target the female demographics or give them equal opportunities to thrive in the beer economy. The study concluded that the gender gap in beer commercials subsists and translates to gender discrimination, especially since it is established that females are also stakeholders in the beer economy. The study recommends that beer brands should produce commercials that appeal to their audience irrespective of gender, reflect contemporary realities, and give all genders equal opportunities to thrive in the increasingly competitive industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beer%20brands" title="beer brands">beer brands</a>, <a href="https://publications.waset.org/abstracts/search?q=commercials" title=" commercials"> commercials</a>, <a href="https://publications.waset.org/abstracts/search?q=gender%20representation" title=" gender representation"> gender representation</a>, <a href="https://publications.waset.org/abstracts/search?q=visuals" title=" visuals"> visuals</a>, <a href="https://publications.waset.org/abstracts/search?q=television" title=" television"> television</a>, <a href="https://publications.waset.org/abstracts/search?q=YouTube" title=" YouTube"> YouTube</a> </p> <a href="https://publications.waset.org/abstracts/187005/beer-brand-commercials-and-gender-representation-in-nigeria-contextualizations-of-selected-television-and-youtube-visuals-of-the-2010s-and-2020s" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/187005.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">36</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">47</span> Establishing the Microbial Diversity of Traditionally Prepared Rice Beer of Northeast India to Impact in Increasing Its Shelf Life</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shreya%20Borthakur">Shreya Borthakur</a>, <a href="https://publications.waset.org/abstracts/search?q=Adhar%20Sharma"> Adhar Sharma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The North-east states of India are well known for their age-old practice of preparing alcoholic beer from rice and millet. They do so in a traditional way by sprinkling starter cake (inoculum) on cooked rice or millet after which the fermentation starts and eventually, forms the beer. This starter cake has a rich composition of different microbes and medicinal herbs along with the powdered rice dough or maize dough with rice bran. The starter cake microbial composition has an important role in determining the microbial succession and metabolic secretions as the fermentation proceeds from the early to its late stage, thus, giving the beer a unique aroma, taste, and other sensory properties of traditionally prepared beer. Here, We have worked on identifying and characterizing the microbial community in the starter cakes prepared by the Monpa and Galo tribes of Arunachal Pradesh. A total of 18 microbial strains have been isolated from the starter cake of Monpa tribe, while 10 microbial isolates in that of Galo tribe. A metagenomic approach was applied to enumerate the cultural and non-cultural microbes present in the starter cakes prepared by the Monpa and Galo tribes of Arunachal Pradesh. The findings of the mini-project lays foundation to understand the role of microbes present in the starter cake in the beer’s fermentation process and will aide in future research on re-formulating the starter cakes to prevent the early spoilage of the ready to consume beer as the traditional rice beer has a short shelf-life. The paper concludes with the way forward being controlled CRISPR-Cas9. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=traditional%20beer" title=" traditional beer"> traditional beer</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20succession" title=" microbial succession"> microbial succession</a>, <a href="https://publications.waset.org/abstracts/search?q=preservation" title=" preservation"> preservation</a>, <a href="https://publications.waset.org/abstracts/search?q=CRISPR-Cas" title=" CRISPR-Cas"> CRISPR-Cas</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20microbiology" title=" food microbiology"> food microbiology</a> </p> <a href="https://publications.waset.org/abstracts/164885/establishing-the-microbial-diversity-of-traditionally-prepared-rice-beer-of-northeast-india-to-impact-in-increasing-its-shelf-life" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">124</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">46</span> First 1000 Days: Mothers’ Understanding of an Attachment Bond and the Role That It Plays in Early Childhood</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Athena%20Pedro">Athena Pedro</a>, <a href="https://publications.waset.org/abstracts/search?q=Carushca%20de%20Beer"> Carushca de Beer</a>, <a href="https://publications.waset.org/abstracts/search?q=Erin%20Cupido"> Erin Cupido</a>, <a href="https://publications.waset.org/abstracts/search?q=Tarryn%20Johnson"> Tarryn Johnson</a>, <a href="https://publications.waset.org/abstracts/search?q=Tawana%20Keneilwe"> Tawana Keneilwe</a>, <a href="https://publications.waset.org/abstracts/search?q=Crystal%20Stoffels"> Crystal Stoffels</a>, <a href="https://publications.waset.org/abstracts/search?q=Carinne%20Annfred%20Lorraine%20Petersen"> Carinne Annfred Lorraine Petersen</a>, <a href="https://publications.waset.org/abstracts/search?q=Kuan%20Michael%20Truskey"> Kuan Michael Truskey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The early experiences of children during their first 1000 days of life are the main determining factor of their development. Therefore, the aim of this study was to explore mothers' understanding of an attachment bond and the role that it plays in early childhood. A qualitative exploratory research design guided this study. Ethics approval was granted by appropriate ethics committees. Data were gathered through the use of semi-structured interviews with 15 participants within the Cape Town area, South Africa. Participants completed informed consents and were informed of confidentiality, anonymity, their rights, and voluntary participation. Thematically analysed data revealed that many participants were unaware of the term ‘the first 1000 days of a child’s life’; however, they were aware of the methods to be used for forming an attachment bond with their children. There is a need for more awareness on the subject matter within South Africa. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=awareness" title="awareness">awareness</a>, <a href="https://publications.waset.org/abstracts/search?q=children" title=" children"> children</a>, <a href="https://publications.waset.org/abstracts/search?q=first%201000%20days" title=" first 1000 days"> first 1000 days</a>, <a href="https://publications.waset.org/abstracts/search?q=milestones" title=" milestones"> milestones</a>, <a href="https://publications.waset.org/abstracts/search?q=South%20Africa" title=" South Africa"> South Africa</a>, <a href="https://publications.waset.org/abstracts/search?q=understanding" title=" understanding"> understanding</a> </p> <a href="https://publications.waset.org/abstracts/121829/first-1000-days-mothers-understanding-of-an-attachment-bond-and-the-role-that-it-plays-in-early-childhood" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121829.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">202</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">45</span> Modelling Heat Transfer Characteristics in the Pasteurization Process of Medium Long Necked Bottled Beers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20K.%20Fasogbon">S. K. Fasogbon</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Oguegbu"> O. E. Oguegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pasteurization is one of the most important steps in the preservation of beer products, which improves its shelf life by inactivating almost all the spoilage organisms present in it. However, there is no gain saying the fact that it is always difficult to determine the slowest heating zone, the temperature profile and pasteurization units inside bottled beer during pasteurization, hence there had been significant experimental and ANSYS fluent approaches on the problem. This work now developed Computational fluid dynamics model using COMSOL Multiphysics. The model was simulated to determine the slowest heating zone, temperature profile and pasteurization units inside the bottled beer during the pasteurization process. The results of the simulation were compared with the existing data in the literature. The results showed that, the location and size of the slowest heating zone is dependent on the time-temperature combination of each zone. The results also showed that the temperature profile of the bottled beer was found to be affected by the natural convection resulting from variation in density during pasteurization process and that the pasteurization unit increases with time subject to the temperature reached by the beer. Although the results of this work agreed with literatures in the aspects of slowest heating zone and temperature profiles, the results of pasteurization unit however did not agree. It was suspected that this must have been greatly affected by the bottle geometry, specific heat capacity and density of the beer in question. The work concludes that for effective pasteurization to be achieved, there is a need to optimize the spray water temperature and the time spent by the bottled product in each of the pasteurization zones. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=modeling" title="modeling">modeling</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20transfer" title=" heat transfer"> heat transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature%20profile" title=" temperature profile"> temperature profile</a>, <a href="https://publications.waset.org/abstracts/search?q=pasteurization%20process" title=" pasteurization process"> pasteurization process</a>, <a href="https://publications.waset.org/abstracts/search?q=bottled%20beer" title=" bottled beer"> bottled beer</a> </p> <a href="https://publications.waset.org/abstracts/49248/modelling-heat-transfer-characteristics-in-the-pasteurization-process-of-medium-long-necked-bottled-beers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49248.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">203</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">44</span> Stripping of Flavour-Active Compounds from Aqueous Food Streams: Effect of Liquid Matrix on Vapour-Liquid Equilibrium in a Beer-Like Solution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Ammari">Ali Ammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Karin%20Schroen"> Karin Schroen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In brewing industries, stripping is a downstream process to separate volatiles from beer. Due to physiochemical similarities between flavour components, the selectivity of this method is not favourable. Besides, the presence of non-volatile compounds such as proteins and carbohydrates may affect the separation of flavours due to their retaining properties. By using a stripping column with structured packing coupled with a gas chromatography, in this work, the overall mass transfer coefficient along with their corresponding equilibrium data was investigated for a model solution consist of water, ethanol, ethyl acetate and isoamyl acetate. Static headspace analysis also was employed to derive equilibrium data for flavours in the presence of beer dry matter. As it was expected ethanol and dry matter showed retention properties; however, the effect of viscosity in mass transfer coefficient was discarded due to the fact that the viscosity of solution decreased during stripping. The effect of ethanol and beer dry matter were mapped to be used for designing stripping could. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flavour" title="flavour">flavour</a>, <a href="https://publications.waset.org/abstracts/search?q=headspace" title=" headspace"> headspace</a>, <a href="https://publications.waset.org/abstracts/search?q=Henry%E2%80%99s%20coefficient" title=" Henry’s coefficient"> Henry’s coefficient</a>, <a href="https://publications.waset.org/abstracts/search?q=mass%20transfer%20coefficient" title=" mass transfer coefficient"> mass transfer coefficient</a>, <a href="https://publications.waset.org/abstracts/search?q=stripping" title=" stripping"> stripping</a> </p> <a href="https://publications.waset.org/abstracts/80348/stripping-of-flavour-active-compounds-from-aqueous-food-streams-effect-of-liquid-matrix-on-vapour-liquid-equilibrium-in-a-beer-like-solution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80348.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">194</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">43</span> Novel Ferroelectric Properties as Studied by Boson Mean Field Laser Radiation Induced from a Beer Bottle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tadeus%20Atraskevic">Tadeus Atraskevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Asch%20Dalbajobas"> Asch Dalbajobas</a>, <a href="https://publications.waset.org/abstracts/search?q=Mazahistas%20Pukuotukas"> Mazahistas Pukuotukas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The novel ferroelectric properties appeared in the recent ten years. Many scientists consider them as non-statement science. Nevertheless, many papers are published. The Mean field theory takes an important place in the theory of ferroelectric materials which can be applied for Boson induced laser systems for ‘Star Track’ soldiers. The novel Laser, which was produced in The Vilnius Bambalio University is a ‘now-how’ among other laser systems. The laser can produce power of 30 kW during 15 seconds. Its size and compatibility distinguishes it among other devices and safety gadgets. Scientists of Bambalio University have already patented the device. The most interesting in this innovations is the process of operation. Merely it may be operated through a bottle a beer what makes the measurement so convenient, that an ordinary scientist can process all stuff without significant effort just by taking pleasure by drinking a bottle of beer. Here we would like to report on the laser system and present our unique developments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=laser" title="laser">laser</a>, <a href="https://publications.waset.org/abstracts/search?q=boson" title=" boson"> boson</a>, <a href="https://publications.waset.org/abstracts/search?q=ferroelectrics" title=" ferroelectrics"> ferroelectrics</a>, <a href="https://publications.waset.org/abstracts/search?q=mean%20field%20theory" title=" mean field theory"> mean field theory</a> </p> <a href="https://publications.waset.org/abstracts/75540/novel-ferroelectric-properties-as-studied-by-boson-mean-field-laser-radiation-induced-from-a-beer-bottle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75540.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">175</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">42</span> Home Made Rice Beer Waste (Choak): A Low Cost Feed for Sustainable Poultry Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vinay%20Singh">Vinay Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Chandra%20Deo"> Chandra Deo</a>, <a href="https://publications.waset.org/abstracts/search?q=Asit%20Chakrabarti"> Asit Chakrabarti</a>, <a href="https://publications.waset.org/abstracts/search?q=Lopamudra%20Sahoo"> Lopamudra Sahoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahak%20Singh"> Mahak Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Rakesh%20Kumar"> Rakesh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Dinesh%20Kumar"> Dinesh Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Bharati"> H. Bharati</a>, <a href="https://publications.waset.org/abstracts/search?q=Biswajit%20Das"> Biswajit Das</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20K.%20Mishra"> V. K. Mishra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The most widely used feed resources in poultry feed, like maize and soybean, are expensive as well as in short supply. Hence, there is a need to utilize non-conventional feed ingredients to cut down feed costs. As an alternative, brewery by-products like brewers’ dried grains are potential non-conventional feed resources. North-East India is inhabited by many tribes, and most of these tribes prepare their indigenous local brew, mostly using rice grains as the primary substrate. Choak, a homemade rice beer waste, is an excellent and cheap source of protein and other nutrients. Fresh homemade rice beer waste (rice brewer’s grain) was collected locally. The proximate analysis indicated 28.53% crude protein, 92.76% dry matter, 5.02% ether extract, 7.83% crude fibre, 2.85% total ash, 0.67% acid insoluble ash, 0.91% calcium, and 0.55% total phosphorus. A feeding trial with 5 treatments (incorporating rice beer waste at the inclusion levels of 0,10,20,30 & 40% by replacing maize and soybean from basal diet) was conducted with 25 laying hens per treatment for 16 weeks under completely randomized design in order to study the production performance, blood-biochemical parameters, immunity, egg quality and cost economics of laying hens. The results showed substantial variations (P<0.01) in egg production, egg mass, FCR per dozen eggs, FCR per kg egg mass, and net FCR. However, there was not a substantial difference in either body weight or feed intake or in egg weight. Total serum cholesterol reduced significantly (P<0.01) at 40% inclusion of rice beer waste. Additionally, the egg haugh unit grew considerably (P<0.01) when the graded levels of rice beer waste increased. The inclusion of 20% rice brewers dried grain reduced feed cost per kg egg mass and per dozen egg production by Rs. 15.97 and 9.99, respectively. Choak (homemade rice beer waste) can thus be safely incorporated into the diet of laying hens at a 20% inclusion level for better production performance and cost-effectiveness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=choak" title="choak">choak</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20beer%20waste" title=" rice beer waste"> rice beer waste</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hen" title=" laying hen"> laying hen</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20performance" title=" production performance"> production performance</a>, <a href="https://publications.waset.org/abstracts/search?q=cost%20economics" title=" cost economics"> cost economics</a> </p> <a href="https://publications.waset.org/abstracts/176663/home-made-rice-beer-waste-choak-a-low-cost-feed-for-sustainable-poultry-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176663.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">59</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">41</span> Valorization of Beer Brewing Wastes by Composting</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20E.%20Silva">M. E. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Br%C3%A1s"> I. Brás</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this work was to study the viability of recycling the residual yeast and diatomaceous earth (RYDE) slurry generated by the beer brewing industry by composting with animal manures, as well as to evaluate the quality of the composts obtained. Two pilot composting trials were carried out with different mixes: cow manure/RYDE slurry (Pile CM) and sheep manure/RYDE slurry (Pile SM). For all piles, wood chips were applied as bulking agent. The process was monitored by evaluating standard physical and chemical parameters. The compost quality was assessed by the heavy metals content and phytotoxicity. Both piles reached a thermophilic phase in the first day, however having different trends. The pH showed a slight alkaline character. The C/N reached values lower than 19 at the end of composting process. Generally, all the piles exhibited absence of heavy metals. However, the pile SM exhibited phytotoxicity. This study showed that RYDE slurry can be valorized by composting with cow manure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beer%20brewing%20wastes" title="beer brewing wastes">beer brewing wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=compost" title=" compost"> compost</a>, <a href="https://publications.waset.org/abstracts/search?q=valorization" title=" valorization"> valorization</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/67688/valorization-of-beer-brewing-wastes-by-composting" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67688.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">443</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">40</span> Composite Materials from Beer Bran Fibers and Polylactic Acid: Characterization and Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Camila%20Hurtado">Camila Hurtado</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20A.%20Morales"> Maria A. Morales</a>, <a href="https://publications.waset.org/abstracts/search?q=Diego%20Torres"> Diego Torres</a>, <a href="https://publications.waset.org/abstracts/search?q=L.H.%20Reyes"> L.H. Reyes</a>, <a href="https://publications.waset.org/abstracts/search?q=Alejandro%20%20Maranon"> Alejandro Maranon</a>, <a href="https://publications.waset.org/abstracts/search?q=Alicia%20Porras"> Alicia Porras</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work presents the physical and chemical characterization of beer brand fibers and the properties of novel composite materials made of these fibers and polylactic acid (PLA). Treated and untreated fibers were physically characterized in terms of their moisture content (ASTM D1348), density, and particle size (ASAE S319.2). A chemical analysis following TAPPI standards was performed to determine ash, extractives, lignin, and cellulose content on fibers. Thermal stability was determined by TGA analysis, and an FTIR was carried out to check the influence of the alkali treatment in fiber composition. An alkali treatment with NaOH (5%) of fibers was performed for 90 min, with the objective to improve the interfacial adhesion with polymeric matrix in composites. Composite materials based on either treated or untreated beer brand fibers and polylactic acid (PLA) were developed characterized in tension (ASTM D638), bending (ASTM D790) and impact (ASTM D256). Before composites manufacturing, PLA and brand beer fibers (10 wt.%) were mixed in a twin extruder with a temperature profile between 155°C and 180°C. Coupons were manufactured by compression molding (110 bar) at 190°C. Physical characterization showed that alkali treatment does not affect the moisture content (6.9%) and the density (0.48 g/cm³ for untreated fiber and 0.46 g/cm³ for the treated one). Chemical and FTIR analysis showed a slight decrease in ash and extractives. Also, a decrease of 47% and 50% for lignin and hemicellulose content was observed, coupled with an increase of 71% for cellulose content. Fiber thermal stability was improved with the alkali treatment at about 10°C. Tensile strength of composites was found to be between 42 and 44 MPa with no significant statistical difference between coupons with either treated or untreated fibers. However, compared to neat PLA, composites with beer bran fibers present a decrease in tensile strength of 27%. Young modulus increases by 10% with treated fiber, compared to neat PLA. Flexural strength decreases in coupons with treated fiber (67.7 MPa), while flexural modulus increases (3.2 GPa) compared to neat PLA (83.3 MPa and 2.8 GPa, respectively). Izod impact test results showed an improvement of 99.4% in coupons with treated fibers - compared with neat PLA. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beer%20bran" title="beer bran">beer bran</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20composite" title=" green composite"> green composite</a>, <a href="https://publications.waset.org/abstracts/search?q=polylactic%20acid" title=" polylactic acid"> polylactic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20treatment" title=" surface treatment"> surface treatment</a> </p> <a href="https://publications.waset.org/abstracts/134876/composite-materials-from-beer-bran-fibers-and-polylactic-acid-characterization-and-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/134876.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">133</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">39</span> Reducing the Impact of Pathogenic Fungi on Barley Using Bacteria: Bacterial Biocontrol in the Barley-Malt-Beer Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eus%C3%A8be%20Gnonlonfoun">Eusèbe Gnonlonfoun</a>, <a href="https://publications.waset.org/abstracts/search?q=Xavier%20Framboisier"> Xavier Framboisier</a>, <a href="https://publications.waset.org/abstracts/search?q=Michel%20Fick"> Michel Fick</a>, <a href="https://publications.waset.org/abstracts/search?q=Emmanuel%20Rondags"> Emmanuel Rondags</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pathogenic fungi represent a generic problem for cereals, including barley, as they can produce a number of thermostable toxic metabolites such as mycotoxins that contaminate plants and food products, leading to serious health issues for humans and animals and causing significant losses in global food production. In addition, mycotoxins represent a significant technological concern for the malting and brewing industries, as they may affect the quality and safety of raw materials (barley and malt) and final products (beer). Moreover, this situation is worsening due to the highly variable climatic conditions that favor microbial development and the societal desire to reduce the use of phytosanitary products, including fungicides. In this complex environmental, regulatory and economic context for the French barley-malt-beer industry, this project aims to develop an innovative biocontrol process by using technological bacteria, isolated from infection-resistant barley cultures, that are able to reduce the development of spoilage fungi and the associated mycotoxin production. The experimental approach consists of i) coculturing bacterial and pathogenic fungal strains in solid and liquid media to access the growth kinetics of these microorganisms and to evaluate the impact of these bacteria on fungal growth and mycotoxin production; then ii) the results will be used to carry out a micro-malting process in order to develop the aforementioned process, and iii) the technological and sanitary properties of the generated barley malts will finally be evaluated in order to validate the biocontrol process developed. The process is expected to make it possible to guarantee, with controlled costs, an irreproachable hygienic and technological quality of the malt, despite the increasingly complex and variable conditions for barley production. Thus, the results will not only make it possible to maintain the dominant world position of the French barley-malt chain but will also allow it to conquer emerging markets, mainly in Africa and Asia. The use of this process will also contribute to the reduction of the use of phytosanitary products in the field for barley production while reducing the level of contamination of malting plant effluents. Its environmental impact would therefore be significant, especially considering that barley is the fourth most-produced cereal in the world. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=barley" title="barley">barley</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogenic%20fungi" title=" pathogenic fungi"> pathogenic fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=mycotoxins" title=" mycotoxins"> mycotoxins</a>, <a href="https://publications.waset.org/abstracts/search?q=malting" title=" malting"> malting</a>, <a href="https://publications.waset.org/abstracts/search?q=bacterial%20biocontrol" title=" bacterial biocontrol"> bacterial biocontrol</a> </p> <a href="https://publications.waset.org/abstracts/142007/reducing-the-impact-of-pathogenic-fungi-on-barley-using-bacteria-bacterial-biocontrol-in-the-barley-malt-beer-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142007.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">177</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">38</span> Spectrophotometric Determination of Phenylephrine Hydrochloride by Coupling with Diazotized 2,4-Dinitroaniline</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sulaiman%20Gafar%20Muhamad">Sulaiman Gafar Muhamad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A rapid spectrophotometric method for the micro-determination of phenylephrine-HCl (PHE) has been developed. The proposed method involves the coupling of phenylephrine-HCl with diazotized 2,4-dinitroaniline in alkaline medium at λmax 455 nm. Under the present optimum condition, Beer’s law was obeyed in the range of 1.0-20 μg/ml of PHE with molar absorptivity of 1.915 ×104 l. mol-1.cm-1, with a relative error of 0.015 and a relative standard deviation of 0.024%. The current method has been applied successfully to estimate phenylephrine-HCl in pharmaceutical preparations (nose drop and syrup). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diazo-coupling" title="diazo-coupling">diazo-coupling</a>, <a href="https://publications.waset.org/abstracts/search?q=2" title=" 2"> 2</a>, <a href="https://publications.waset.org/abstracts/search?q=4-dinitroaniline" title="4-dinitroaniline">4-dinitroaniline</a>, <a href="https://publications.waset.org/abstracts/search?q=phenylephrine-HCl" title=" phenylephrine-HCl"> phenylephrine-HCl</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a> </p> <a href="https://publications.waset.org/abstracts/53006/spectrophotometric-determination-of-phenylephrine-hydrochloride-by-coupling-with-diazotized-24-dinitroaniline" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53006.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">37</span> Process of Production of an Artisanal Brewery in a City in the North of the State of Mato Grosso, Brazil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ana%20Paula%20S.%20Horodenski">Ana Paula S. Horodenski</a>, <a href="https://publications.waset.org/abstracts/search?q=Priscila%20Pelegrini"> Priscila Pelegrini</a>, <a href="https://publications.waset.org/abstracts/search?q=Salli%20Baggenstoss"> Salli Baggenstoss</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The brewing industry with artisanal concepts seeks to serve a specific market, with diversified production that has been gaining ground in the national environment, also in the Amazon region. This growth is due to the more demanding consumer, with a diversified taste that wants to try new types of beer, enjoying products with new aromas, flavors, as a differential of what is so widely spread through the big industrial brands. Thus, through qualitative research methods, the study aimed to investigate how is the process of managing the production of a craft brewery in a city in the northern State of Mato Grosso (BRAZIL), providing knowledge of production processes and strategies in the industry. With the efficient use of resources, it is possible to obtain the necessary quality and provide better performance and differentiation of the company, besides analyzing the best management model. The research is descriptive with a qualitative approach through a case study. For the data collection, a semi-structured interview was elaborated, composed of the areas: microbrewery characterization, artisan beer production process, and the company supply chain management. Also, production processes were observed during technical visits. With the study, it was verified that the artisan brewery researched develops preventive maintenance strategies with the inputs, machines, and equipment, so that the quality of the product and the production process are achieved. It was observed that the distance from the supplying centers makes the management of processes and the supply chain be carried out with a longer planning time so that the delivery of the final product is satisfactory. The production process of the brewery is composed of machines and equipment that allows the control and quality of the product, which the manager states that for the productive capacity of the industry and its consumer market, the available equipment meets the demand. This study also contributes to highlight one of the challenges for the development of small breweries in front of the market giants, that is, the legislation, which fits the microbreweries as producers of alcoholic beverages. This makes the micro and small business segment to be taxed as a major, who has advantages in purchasing large batches of raw materials and tax incentives because they are large employers and tax pickers. It was possible to observe that the supply chain management system relies on spreadsheets and notes that are done manually, which could be simplified with a computer program to streamline procedures and reduce risks and failures of the manual process. In relation to the control of waste and effluents affected by the industry is outsourced and meets the needs. Finally, the results showed that the industry uses preventive maintenance as a productive strategy, which allows better conditions for the production and quality of artisanal beer. The quality is directly related to the satisfaction of the final consumer, being prized and performed throughout the production process, with the selection of better inputs, the effectiveness of the production processes and the relationship with the commercial partners. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=artisanal%20brewery" title="artisanal brewery">artisanal brewery</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20management" title=" production management"> production management</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20processes" title=" production processes"> production processes</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain" title=" supply chain"> supply chain</a> </p> <a href="https://publications.waset.org/abstracts/103472/process-of-production-of-an-artisanal-brewery-in-a-city-in-the-north-of-the-state-of-mato-grosso-brazil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103472.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">120</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">36</span> Antimicrobial Activities of Lactic Acid Bacteria from Fermented Foods and Probiotic Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alec%20Chabwinja">Alec Chabwinja</a>, <a href="https://publications.waset.org/abstracts/search?q=Cannan%20Tawonezvi"> Cannan Tawonezvi</a>, <a href="https://publications.waset.org/abstracts/search?q=Jerneja%20Vidmar"> Jerneja Vidmar</a>, <a href="https://publications.waset.org/abstracts/search?q=Constance%20Chingwaru"> Constance Chingwaru</a>, <a href="https://publications.waset.org/abstracts/search?q=Walter%20Chingwaru"> Walter Chingwaru</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: To evaluate the potential of commercial fermented / probiotic products available in Zimbabwe or internationally, and strains of Lactobacillus plantarum (L. plantarum) as prophylaxis and therapy against diarrhoeal and sexually transmitted infections. Methods: The antimicrobial potential of cultures of lactobacilli enriched from 4 Zimbabwean commercial food/beverage products, namely Dairibord Lacto sour milk (DLSM), Probrand sour milk (PSM), Kefalos Vuka cheese (KVC) and Chibuku opaque beer (COB); three probiotic products obtainable in Europe and internationally; and four strains of L. plantarum obtained from Balkan traditional cheeses and Zimbabwean foods against clinical strains of Escherichia coli (E. coli) and non-clinical strains of Candida albicans and Rhodotorula spp. was assayed using the well diffusion method. Three commercial Agar diffusion assay and a competitive exclusion assay were carried out on Mueller-Hinton agar. Results: Crude cultures of putative lactobacillus strains obtained from Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer) exhibited significantly greater antimicrobial activities against clinical strains of E. coli than strains of L. plantarum isolated from Balkan cheeses (CLP1, CLP2 or CLP3) or crude microbial cultures from commercial paediatric probiotic products (BG, PJ and PL) of a culture of Lactobacillus rhamnosus LGG (p < 0.05). Furthermore, the following has high antifungal activities against the two yeasts: supernatant-free microbial pellet (SFMP) from an extract of M. azedarach leaves (27mm ± 2.5) > cell-free culture supernatants (CFCS) from Maaz Dairy sour milk and Mnandi sour milk (approximately 26mm ± 1.8) > CFCS and SFMP from Amansi hodzeko (25mm ± 1.5) > CFCS from Parinari curatellifolia fruit (24mm ± 1.5), SFMP from P. curatellifolia fruit (24mm ± 1.4) and SFMP from mahewu (20mm ± 1.5). These cultures also showed high tolerance to acidic conditions (~pH4). Conclusions: The putative lactobacilli from four commercial Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer), and three strains of L. plantarum from Balkan cheeses (CLP1, CLP2 or CLP3) exhibited high antibacterial activities, while Maaz Dairy sour-, Mnandi sour- and Amansi hodzeko milk products had high antifungal activities. Our selection of Zimbabwean probiotic products has potential for further development into probiotic products for use in the control diarrhea caused by pathogenic strains of E. coli or yeast infections. Studies to characterise the probiotic potential of the live cultures in the products are underway. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title="lactic acid bacteria">lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title=" Staphylococcus aureus"> Staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20spp" title=" Streptococcus spp"> Streptococcus spp</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=inhibition" title=" inhibition"> inhibition</a>, <a href="https://publications.waset.org/abstracts/search?q=acid%20tolerance" title=" acid tolerance"> acid tolerance</a> </p> <a href="https://publications.waset.org/abstracts/63954/antimicrobial-activities-of-lactic-acid-bacteria-from-fermented-foods-and-probiotic-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63954.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">410</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">35</span> Solar Heating System to Promote the Disinfection </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elmo%20Thiago%20Lins%20C%C3%B6uras%20Ford">Elmo Thiago Lins Cöuras Ford</a>, <a href="https://publications.waset.org/abstracts/search?q=Valentina%20Alessandra%20Carvalho%20do%20Vale"> Valentina Alessandra Carvalho do Vale</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It presents a heating system using low cost alternative solar collectors to promote the disinfection of water in low income communities that take water contaminated by bacteria. The system consists of two solar collectors, with total area of 4 m² and was built using PET bottles and cans of beer and soft drinks. Each collector is made up of 8 PVC tubes, connected in series and work in continuous flow. It will determine the flux the most appropriate to generate the temperature to promote the disinfection. Will be presented results of the efficiency and thermal loss of system and results of analysis of water after undergoing the process of heating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=disinfection%20of%20water" title="disinfection of water">disinfection of water</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20heating%20system" title=" solar heating system"> solar heating system</a>, <a href="https://publications.waset.org/abstracts/search?q=poor%20communities" title=" poor communities"> poor communities</a>, <a href="https://publications.waset.org/abstracts/search?q=PVC" title=" PVC"> PVC</a> </p> <a href="https://publications.waset.org/abstracts/19626/solar-heating-system-to-promote-the-disinfection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">479</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">34</span> Economic and Environmental Assessment of Heat Recovery in Beer and Spirit Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Isabel%20Schestak">Isabel Schestak</a>, <a href="https://publications.waset.org/abstracts/search?q=Jan%20Spriet"> Jan Spriet</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Styles"> David Styles</a>, <a href="https://publications.waset.org/abstracts/search?q=Prysor%20Williams"> Prysor Williams</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Breweries and distilleries are well-known for their high water usage. The water consumption in a UK brewery to produce one litre of beer reportedly ranges from 3-9 L and in a distillery from 7-45 L to produce a litre of spirit. This includes product water such as mashing water, but also water for wort and distillate cooling and for cleaning of tanks, casks, and kegs. When cooling towers are used, cooling water can be the dominating water consumption in a brewery or distillery. Interlinked to the high water use is a substantial heating requirement for mashing, wort boiling, or distillation, typically met by fossil fuel combustion such as gasoil. Many water and waste water streams are leaving the processes hot, such as the returning cooling water or the pot ales. Therefore, several options exist to optimise water and energy efficiency of spirit production through heat recovery. Although these options are known in the sector, they are often not applied in practice due to planning efforts or financial obstacles. In this study, different possibilities and design options for heat recovery systems are explored in four breweries/distilleries in the UK and assessed from an economic but also environmental point of view. The eco-efficiency methodology, according to ISO 14045, is applied to combine both assessment criteria to determine the optimum solution for heat recovery application in practice. The economic evaluation is based on the total value added (TVA) while the Life Cycle Assessment (LCA) methodology is applied to account for the environmental impacts through the installations required for heat recovery. The four case study businesses differ in a) production scale with mashing volumes ranging from 2500 to 40,000 L, in b) terms of heating and cooling technology used, and in c) the extent to which heat recovery is/is not applied. This enables the evaluation of different cases for heat recovery based on empirical data. The analysis provides guidelines for practitioners in the brewing and distilling sector in and outside the UK for the realisation of heat recovery measures. Financial and environmental payback times are showcased for heat recovery systems in the four distilleries which are operating at different production scales. The results are expected to encourage the application of heat recovery where environmentally and economically beneficial and ultimately contribute to a reduction of the water and energy footprint in brewing and distilling businesses. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brewery" title="brewery">brewery</a>, <a href="https://publications.waset.org/abstracts/search?q=distillery" title=" distillery"> distillery</a>, <a href="https://publications.waset.org/abstracts/search?q=eco-efficiency" title=" eco-efficiency"> eco-efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20recovery%20from%20process%20and%20waste%20water" title=" heat recovery from process and waste water"> heat recovery from process and waste water</a>, <a href="https://publications.waset.org/abstracts/search?q=life%20cycle%20assessment" title=" life cycle assessment"> life cycle assessment</a> </p> <a href="https://publications.waset.org/abstracts/117822/economic-and-environmental-assessment-of-heat-recovery-in-beer-and-spirit-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117822.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">118</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">33</span> Solar Heating System to Promote the Disinfection of Water </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elmo%20Thiago%20Lins%20C%C3%B6uras%20Ford">Elmo Thiago Lins Cöuras Ford</a>, <a href="https://publications.waset.org/abstracts/search?q=Valentina%20Alessandra%20Carvalho%20do%20Vale"> Valentina Alessandra Carvalho do Vale</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It presents a heating system using low cost alternative solar collectors to promote the disinfection of water in low income communities that take water contaminated by bacteria. The system consists of two solar collectors, with total area of 4 m² and was built using PET bottles and cans of beer and soft drinks. Each collector is made up of 8 PVC tubes, connected in series and work in continuous flow. It will determine the flux the most appropriate to generate the temperature to promote the disinfection. It will be presented results of the efficiency and thermal loss of system and results of analysis of water after undergoing the process of heating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Disinfection%20of%20water" title="Disinfection of water">Disinfection of water</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20heating%20system" title=" solar heating system"> solar heating system</a>, <a href="https://publications.waset.org/abstracts/search?q=poor%20communities" title=" poor communities"> poor communities</a>, <a href="https://publications.waset.org/abstracts/search?q=bioinformatics" title=" bioinformatics"> bioinformatics</a>, <a href="https://publications.waset.org/abstracts/search?q=biomedicine" title=" biomedicine"> biomedicine</a> </p> <a href="https://publications.waset.org/abstracts/18673/solar-heating-system-to-promote-the-disinfection-of-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18673.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">486</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">32</span> Spectrophotometric Determination of 5-Aminosalicylic Acid in Pharmaceutical Samples </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chand%20Pasha">Chand Pasha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A Simple, accurate and precise spectrophotometric method for the quantitative analysis of determination of 5-aminosalicylic acid is described. This method is based on the reaction of 5-aminosalicylic acid with nitrite in acid medium to form diazonium ion, which is coupled with acetylacetone in basic medium to form azo dyes, which shows absorption maxima at 470 nm. The method obeys Beer’s law in the concentration range of 0.5-11.2 gml-1 of 5-aminosalicylic acid with acetylacetone. The molar absorptivity and Sandell’s sensitivity of 5-aminosalicylic acid -acetylacetone azo dye is 2.672 ×104 lmol-1cm-1, 5.731 × 10-3 gcm-2 respectively. The dye formed is stable for 10 hrs. The optimum reaction conditions and other analytical parameters are evaluated. Interference due to foreign organic compounds have been investigated. The method has been successfully applied to the determination of 5-aminosalicylic acid in pharmaceutical samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title="spectrophotometry">spectrophotometry</a>, <a href="https://publications.waset.org/abstracts/search?q=diazotization" title=" diazotization"> diazotization</a>, <a href="https://publications.waset.org/abstracts/search?q=mesalazine" title=" mesalazine"> mesalazine</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrite" title=" nitrite"> nitrite</a>, <a href="https://publications.waset.org/abstracts/search?q=acetylacetone" title=" acetylacetone"> acetylacetone</a> </p> <a href="https://publications.waset.org/abstracts/88694/spectrophotometric-determination-of-5-aminosalicylic-acid-in-pharmaceutical-samples" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/88694.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">31</span> A Spectrophotometric Method for the Determination of Folic Acid - A Vitamin B9 in Pharmaceutical Dosage Samples</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chand%20Pasha">Chand Pasha</a>, <a href="https://publications.waset.org/abstracts/search?q=Yasser%20Turki%20Alharbi"> Yasser Turki Alharbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Krasamira%20Stancheva"> Krasamira Stancheva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A simple spectrophotometric method for the determination of folic acid in pharmaceutical dosage samples was developed. The method is based on the diazotization reaction of thiourea with sodium nitrite in acidic medium yields diazonium compounds, which is then coupled with folic acid in basic medium yields yellow coloured azo dyes. Beer’s Lamberts law is observed in the range 0.5 – 16.2 μgmL-1 at a maximum wavelength of 416nm. The molar absorbtivity, sandells sensitivity, linear regression equation and detection limit and quantitation limit were found to be 5.695×104 L mol-1cm-1, 7.752×10-3 g cm-2, y= 0.092x - 0.018, 0.687 g mL-1 and 2.083 g mL-1. This method successfully determined Folate in Pharmaceutical formulations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=folic%20acid%20determination" title="folic acid determination">folic acid determination</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a>, <a href="https://publications.waset.org/abstracts/search?q=diazotization" title=" diazotization"> diazotization</a>, <a href="https://publications.waset.org/abstracts/search?q=thiourea" title=" thiourea"> thiourea</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmaceutical%20dosage%20samples" title=" pharmaceutical dosage samples"> pharmaceutical dosage samples</a> </p> <a href="https://publications.waset.org/abstracts/179739/a-spectrophotometric-method-for-the-determination-of-folic-acid-a-vitamin-b9-in-pharmaceutical-dosage-samples" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/179739.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">76</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">30</span> New Innovation and Sustainability in a Developing Country: The Case of Cameroon</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lema%20Catherine%20Forje">Lema Catherine Forje</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Innovation activates the system of an economy to a new level. Innovation follows a process. The first step in innovation is the idea-generation process. There is widespread appreciation that people go to great lengths, incur expenses: energy and materials to generate innovative ideas. People get inspired, create, and connect. The inspiration also enables the building of a culture of innovation. Data collection was done through a face-to-face interview with the producer of the first Cameroon beer that came out in the early 1960s, a rice producing company, a cement producing company, and 100 women following a type of dressing commonly worn by Cameroonian women (wrappa). There were a total number of one hundred and three interviewees. The implication of this study is for everybody. It sheds light on the factors that are likely to sustain an innovation. Conclusion emphasises continuous research to keep giving the innovation a face lift. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=entrepreneurship" title="entrepreneurship">entrepreneurship</a>, <a href="https://publications.waset.org/abstracts/search?q=ideas" title=" ideas"> ideas</a>, <a href="https://publications.waset.org/abstracts/search?q=innovation" title=" innovation"> innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/12102/new-innovation-and-sustainability-in-a-developing-country-the-case-of-cameroon" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12102.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">296</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">29</span> Synthesis and Spectrophotometric Study of Omeprazole Charge Transfer Complexes with Bromothymol Blue, Methyl Orange, and Picric Acid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saeeda%20Nadir%20Ali">Saeeda Nadir Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Najma%20Sultana"> Najma Sultana</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Saeed%20Arayne"> Muhammad Saeed Arayne</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Charge transfer complexes of omeprazole with bromothymol blue, methyl orange, and picric acid in the Beer’s law ranges 7-56, 6-48, and 10-80 µg mL-1, exhibiting stoichiometric ratio 1:1, and maximum wavelength 400, 420 and 373 nm respectively have been studied in aqueous medium. ICH guidelines were followed for validation study. Spectroscopic parameters including oscillator’s strength, dipole moment, ionization potential, energy of complexes, resonance energy, association constant and Gibb’s free energy changes have also been investigated and Benesi-Hildebrand plot in each case has been obtained. In addition, the methods were fruitfully employed for omeprazole determination in pharmaceutical formulations with no excipients obstruction during analysis. Solid omeprazole complexes with all the acceptors were synthesized and then structure was elucidated by IR and 1H NMR spectroscopy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=omeprazole" title="omeprazole">omeprazole</a>, <a href="https://publications.waset.org/abstracts/search?q=bromothymol%20blue" title=" bromothymol blue"> bromothymol blue</a>, <a href="https://publications.waset.org/abstracts/search?q=methyl%20orange%20and%20picric%20acid" title=" methyl orange and picric acid"> methyl orange and picric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=charge%20transfer%20complexes" title=" charge transfer complexes"> charge transfer complexes</a> </p> <a href="https://publications.waset.org/abstracts/21749/synthesis-and-spectrophotometric-study-of-omeprazole-charge-transfer-complexes-with-bromothymol-blue-methyl-orange-and-picric-acid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21749.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">540</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28</span> Solvent Extraction and Spectrophotometric Determination of Palladium(II) Using P-Methylphenyl Thiourea as a Complexing Agent</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shashikant%20R.%20Kuchekar">Shashikant R. Kuchekar</a>, <a href="https://publications.waset.org/abstracts/search?q=Somnath%20D.%20Bhumkar"> Somnath D. Bhumkar</a>, <a href="https://publications.waset.org/abstracts/search?q=Haribhau%20R.%20Aher"> Haribhau R. Aher</a>, <a href="https://publications.waset.org/abstracts/search?q=Bhaskar%20H.%20Zaware"> Bhaskar H. Zaware</a>, <a href="https://publications.waset.org/abstracts/search?q=Ponnadurai%20Ramasami"> Ponnadurai Ramasami</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A precise, sensitive, rapid and selective method for the solvent extraction, spectrophotometric determination of palladium(II) using para-methylphenyl thiourea (PMPT) as an extractant is developed. Palladium(II) forms yellow colored complex with PMPT which shows an absorption maximum at 300 nm. The colored complex obeys Beer’s law up to 7.0 µg ml<sup>-1</sup> of palladium. The molar absorptivity and Sandell’s sensitivity were found to be 8.486 x 10<sup>3</sup> l mol<sup>-1</sup>cm<sup>-1</sup> and 0.0125 μg cm<sup>-2 </sup>respectively. The optimum conditions for the extraction and determination of palladium have been established by monitoring the various experimental parameters. The precision of the method has been evaluated and the relative standard deviation has been found to be less than 0.53%. The proposed method is free from interference from large number of foreign ions. The method has been successfully applied for the determination of palladium from alloy, synthetic mixtures corresponding to alloy samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solvent%20extraction" title="solvent extraction">solvent extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=PMPT" title=" PMPT"> PMPT</a>, <a href="https://publications.waset.org/abstracts/search?q=Palladium%20%28II%29" title=" Palladium (II)"> Palladium (II)</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a> </p> <a href="https://publications.waset.org/abstracts/68759/solvent-extraction-and-spectrophotometric-determination-of-palladiumii-using-p-methylphenyl-thiourea-as-a-complexing-agent" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68759.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">461</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27</span> Simultaneous Determination of Some Phenolic Pesticides in Environmental and Biological Samples</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yasmeen%20F.%20Pervez">Yasmeen F. Pervez</a>, <a href="https://publications.waset.org/abstracts/search?q=Etesh%20K.%20Janghel"> Etesh K. Janghel</a>, <a href="https://publications.waset.org/abstracts/search?q=Santosh%20Kumar%20Sar"> Santosh Kumar Sar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Simple and sensitive analytical thermal gradient-thin layer chromatography technique has been developed for the simultaneous determination of phenolic pesticides like carbaryl, propoxur and carbofuran. It is based on the differential migration of colored derivatives formed by the reaction of hydrolysed phenolic compound with diazotized 3, 4 dimethyl aniline on a silica gel plate. Quantitative evaluation of hydrolyzed phenolic compound is made by visual comparison of intensities of color by spectrophotometry. The color system obeys Beer’s law in the following working range in ppm : carbaryl, 0.5-6.6; propoxur, 0.8-7.2; and carbofuran, 0.2-3.3 respectively. The Molar absorptivity, Sandell’s sensitivity, Correlation coefficient have been determined. The effects of analytical parameters on migration and analysis have been evaluated. The methods are highly reproducible and have been successfully applied to determination of phenolic pesticides in environmental and biological samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenolic%20pesticides%20%28carbaryl" title="phenolic pesticides (carbaryl">phenolic pesticides (carbaryl</a>, <a href="https://publications.waset.org/abstracts/search?q=propoxur%20and%20carbofuran%29" title=" propoxur and carbofuran)"> propoxur and carbofuran)</a>, <a href="https://publications.waset.org/abstracts/search?q=3.4%20dimethyl%20aniline" title=" 3.4 dimethyl aniline"> 3.4 dimethyl aniline</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental" title=" environmental"> environmental</a>, <a href="https://publications.waset.org/abstracts/search?q=biological%20samples" title=" biological samples"> biological samples</a> </p> <a href="https://publications.waset.org/abstracts/22981/simultaneous-determination-of-some-phenolic-pesticides-in-environmental-and-biological-samples" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22981.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">406</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">26</span> Initial Dip: An Early Indicator of Neural Activity in Functional Near Infrared Spectroscopy Waveform</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mannan%20Malik%20Muhammad%20Naeem">Mannan Malik Muhammad Naeem</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeong%20Myung%20Yung"> Jeong Myung Yung </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Functional near infrared spectroscopy (fNIRS) has a favorable position in non-invasive brain imaging techniques. The concentration change of oxygenated hemoglobin and de-oxygenated hemoglobin during particular cognitive activity is the basis for this neuro-imaging modality. Two wavelengths of near-infrared light can be used with modified Beer-Lambert law to explain the indirect status of neuronal activity inside brain. The temporal resolution of fNIRS is very good for real-time brain computer-interface applications. The portability, low cost and an acceptable temporal resolution of fNIRS put it on a better position in neuro-imaging modalities. In this study, an optimization model for impulse response function has been used to estimate/predict initial dip using fNIRS data. In addition, the activity strength parameter related to motor based cognitive task has been analyzed. We found an initial dip that remains around 200-300 millisecond and better localize neural activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fNIRS" title="fNIRS">fNIRS</a>, <a href="https://publications.waset.org/abstracts/search?q=brain-computer%20interface" title=" brain-computer interface"> brain-computer interface</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization%20algorithm" title=" optimization algorithm"> optimization algorithm</a>, <a href="https://publications.waset.org/abstracts/search?q=adaptive%20signal%20processing" title=" adaptive signal processing"> adaptive signal processing</a> </p> <a href="https://publications.waset.org/abstracts/84942/initial-dip-an-early-indicator-of-neural-activity-in-functional-near-infrared-spectroscopy-waveform" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">226</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">25</span> The Factors Influencing Consumer Behavior of Beverage in Retail Stores Chiang Mai Province</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Winita%20Kitisak">Winita Kitisak</a>, <a href="https://publications.waset.org/abstracts/search?q=Boontarika%20Panyomoon"> Boontarika Panyomoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Siriyakorn%20Nilpoun"> Siriyakorn Nilpoun</a>, <a href="https://publications.waset.org/abstracts/search?q=Nithit%20Yosit"> Nithit Yosit</a>, <a href="https://publications.waset.org/abstracts/search?q=Peeraya%20Somsak"> Peeraya Somsak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study will affect the marketing mix that influences the consumers’ behavior towards beverage purchasing from retail stores. It aims to study the consumers and to better understand their behaviors and factors influencing their decision making on buying beverage in retail stores. We study the example of 400 consumers in Chiang Mai. The study shows that most of the respondents were male, 50 percent is 20-30 year old, and 36.66 percent is 31-40 year old, only 2.66 percent is upper 50 years old, bachelor’s degree holders, working in business field and student with 10,001-15,000 Baht income. Most buyers spend 4-6 times a week buying cheap beverage from retail stores. The consumer bought alcoholic beverages, green tea drinks, and soft drinks, but the mainly purchased product was beer. The results indicate that the brand of the product motivates more on consumers’ demand. While shelf displays, products presentation, and sales promotion affect the most on the consumers’ decision to purchase from the retail stores, the promotions moderately impact the consumers’ decision on purchasing from retail stores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title="consumer behavior">consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage" title=" beverage"> beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=retail%20stores" title=" retail stores"> retail stores</a>, <a href="https://publications.waset.org/abstracts/search?q=convenience%20store" title=" convenience store"> convenience store</a> </p> <a href="https://publications.waset.org/abstracts/73484/the-factors-influencing-consumer-behavior-of-beverage-in-retail-stores-chiang-mai-province" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73484.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">24</span> Solvent Extraction, Spectrophotometric Determination of Antimony(III) from Real Samples and Synthetic Mixtures Using O-Methylphenyl Thiourea as a Sensitive Reagent</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shashikant%20R.%20Kuchekar">Shashikant R. Kuchekar</a>, <a href="https://publications.waset.org/abstracts/search?q=Shivaji%20D.%20Pulate"> Shivaji D. Pulate</a>, <a href="https://publications.waset.org/abstracts/search?q=Vishwas%20B.%20Gaikwad"> Vishwas B. Gaikwad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A simple and selective method is developed for solvent extraction spectrophotometric determination of antimony(III) using O-Methylphenyl Thiourea (OMPT) as a sensitive chromogenic chelating agent. The basis of proposed method is formation of antimony(III)-OMPT complex was extracted with 0.0025 M OMPT in chloroform from aqueous solution of antimony(III) in 1.0 M perchloric acid. The absorbance of this complex was measured at 297 nm against reagent blank. Beer’s law was obeyed up to 15µg mL-1 of antimony(III). The Molar absorptivity and Sandell’s sensitivity of the antimony(III)-OMPT complex in chloroform are 16.6730 × 103 L mol-1 cm-1 and 0.00730282 µg cm-2 respectively. The stoichiometry of antimony(III)-OMPT complex was established from slope ratio method, mole ratio method and Job’s continuous variation method was 1:2. The complex was stable for more than 48 h. The interfering effect of various foreign ions was studied and suitable masking agents are used wherever necessary to enhance selectivity of the method. The proposed method is successfully applied for determination of antimony(III) from real samples alloy and synthetic mixtures. Repetition of the method was checked by finding relative standard deviation (RSD) for 10 determinations which was 0.42%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solvent%20extraction" title="solvent extraction">solvent extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=antimony" title=" antimony"> antimony</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a>, <a href="https://publications.waset.org/abstracts/search?q=real%20sample%20analysis" title=" real sample analysis"> real sample analysis</a> </p> <a href="https://publications.waset.org/abstracts/68993/solvent-extraction-spectrophotometric-determination-of-antimonyiii-from-real-samples-and-synthetic-mixtures-using-o-methylphenyl-thiourea-as-a-sensitive-reagent" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68993.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">23</span> Integrated Approach of Quality Function Deployment, Sensitivity Analysis and Multi-Objective Linear Programming for Business and Supply Chain Programs Selection</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20T.%20Tham">T. T. Tham</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to propose an integrated approach to determine the most suitable programs, based on Quality Function Deployment (QFD), Sensitivity Analysis (SA) and Multi-Objective Linear Programming model (MOLP). Firstly, QFD is used to determine business requirements and transform them into business and supply chain programs. From the QFD, technical scores of all programs are obtained. All programs are then evaluated through five criteria (productivity, quality, cost, technical score, and feasibility). Sets of weight of these criteria are built using Sensitivity Analysis. Multi-Objective Linear Programming model is applied to select suitable programs according to multiple conflicting objectives under a budget constraint. A case study from the Sai Gon-Mien Tay Beer Company is given to illustrate the proposed methodology. The outcome of the study provides a comprehensive picture for companies to select suitable programs to obtain the optimal solution according to their preference. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=business%20program" title="business program">business program</a>, <a href="https://publications.waset.org/abstracts/search?q=multi-objective%20linear%20programming%20model" title=" multi-objective linear programming model"> multi-objective linear programming model</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20function%20deployment" title=" quality function deployment"> quality function deployment</a>, <a href="https://publications.waset.org/abstracts/search?q=sensitivity%20analysis" title=" sensitivity analysis"> sensitivity analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain%20management" title=" supply chain management"> supply chain management</a> </p> <a href="https://publications.waset.org/abstracts/121149/integrated-approach-of-quality-function-deployment-sensitivity-analysis-and-multi-objective-linear-programming-for-business-and-supply-chain-programs-selection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121149.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">123</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">22</span> An Improved Visible Range Absorption Spectroscopy on Soil Macronutrient </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suhaila%20Isaak">Suhaila Isaak</a>, <a href="https://publications.waset.org/abstracts/search?q=Yusmeeraz%20Yusof"> Yusmeeraz Yusof</a>, <a href="https://publications.waset.org/abstracts/search?q=Khairunnisa%20Mohd%20Yusof"> Khairunnisa Mohd Yusof</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Safuan%20Abdul%20Rashid"> Ahmad Safuan Abdul Rashid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soil fertility is commonly evaluated by soil macronutrients such as nitrate, potassium, and phosphorus contents. Optical spectroscopy is an emerging technology which is rapid and simple has been widely used in agriculture to measure soil fertility. For visible and near infrared absorption spectroscopy, the absorbed light level in is useful for soil macro-nutrient measurement. This is because the absorption of light in a soil sample influences sensitivity of the measurement. This paper reports the performance of visible and near infrared absorption spectroscopy in the 400–1400 nm wavelength range using light-emitting diode as the excitation light source to predict the soil macronutrient content of nitrate, potassium, and phosphorus. The experimental results show an improved linear regression analysis of various soil specimens based on the Beer–Lambert law to determine sensitivity of soil spectroscopy by evaluating the absorption of characteristic peaks emitted from a light-emitting diode and detected by high sensitivity optical spectrometer. This would denote in developing a simple and low-cost soil spectroscopy with light-emitting diode for future implementation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=macronutrients%20absorption" title="macronutrients absorption">macronutrients absorption</a>, <a href="https://publications.waset.org/abstracts/search?q=optical%20spectroscopy" title=" optical spectroscopy"> optical spectroscopy</a>, <a href="https://publications.waset.org/abstracts/search?q=soil" title=" soil"> soil</a>, <a href="https://publications.waset.org/abstracts/search?q=absorption" title=" absorption"> absorption</a> </p> <a href="https://publications.waset.org/abstracts/78092/an-improved-visible-range-absorption-spectroscopy-on-soil-macronutrient" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78092.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">21</span> Analysis of Histamine Content in Selected Food Products from the Serbian Market</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brizita%20Djordjevic">Brizita Djordjevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Bojana%20Vidovic"> Bojana Vidovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Zrnic"> Milica Zrnic</a>, <a href="https://publications.waset.org/abstracts/search?q=Uros%20Cakar"> Uros Cakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Stankovic"> Ivan Stankovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Davor%20Korcok"> Davor Korcok</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20Sobajic"> Sladjana Sobajic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Histamine is a biogenic amine, which is formed by enzymatic decarboxylation from the amino acid histidine. It can be found in foods such as fish and fish products, meat and fermented meat products, cheese, wine and beer. The presence of histamine in these foods can indicate microbiological spoilage or poor manufacturing processes. The consumption of food containing large amounts of histamine can have toxicological consequences. In 62 food products (31 canned fish products, 19 wines and 12 cheeses) from the market of Serbia the content of histamine was determined using enzyme-linked immunosorbent assay (ELISA) test kit according to the manufacturer's instructions (Immunolab GmbH, Kassel, Germany). The detection limits of this assay were 20 µg/kg for fish and cheese and 4 µg/L for wine. The concentration of histamine varied between 0.16-207 mg/kg in canned fish products, 0.03-1.47 mg/kg in cheeses and 0.01- 0.18 mg/L in wines. In all analyzed canned fish products the results obtained for the histamine were below the limits set by European and national legislation, so they can be considered acceptable and safe for the health consumers. The levels of histamine in analyzed cheeses and wines were very low and did not pose safety concerns. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cheese" title="cheese">cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme-linked%20immunosorbent%20assay" title=" enzyme-linked immunosorbent assay"> enzyme-linked immunosorbent assay</a>, <a href="https://publications.waset.org/abstracts/search?q=histamine" title=" histamine"> histamine</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20products" title=" fish products"> fish products</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a> </p> <a href="https://publications.waset.org/abstracts/13046/analysis-of-histamine-content-in-selected-food-products-from-the-serbian-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13046.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">445</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">20</span> Influence of Environmental Conditions on a Solar Assisted Mashing Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ana%20Fonseca">Ana Fonseca</a>, <a href="https://publications.waset.org/abstracts/search?q=Stefany%20Villacis"> Stefany Villacis</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, the influence of several scenarios on a model of solar assisted mashing process in a brewery, while applying the model to different locations and therefore changing the environmental conditions, was analyzed. Assorted beer producer locations in different countries around the globe with contrasting climatic zones such as Guayaquil (Ecuador), Bangkok (Thailand), Mumbai (India), Veracruz (Mexico) and Brisbane (Australia) were evaluated and compared with a base case study Oldenburg (Germany), and results were drawn. The evaluation was restricted to the results obtained using TRNSYS 16 as simulating tool. On the base case, an annual Solar Fraction (SF) of 0.50 was encountered, results showed highly affection when modifying the pump control of the primary circuit and when increasing the area of collectors. A sensitivity analysis of the system for the selected locations was performed, resulting in Guayaquil the highest annual SF with a ratio of 2.5 times the expected value as compared with the base case. In contrast, Brisbane presented the lowest ratio, resulting in half of the expected one due to its lower irradiance. In conclusion, cities in Sunbelt countries have the technical potential to apply solar heat for their low-temperature industrial processes, in this case implementing a green brewery in Guayaquil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=evacuated%20tubular%20solar%20collector" title="evacuated tubular solar collector">evacuated tubular solar collector</a>, <a href="https://publications.waset.org/abstracts/search?q=irradiance" title=" irradiance"> irradiance</a>, <a href="https://publications.waset.org/abstracts/search?q=mashing%20process" title=" mashing process"> mashing process</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20fraction" title=" solar fraction"> solar fraction</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20thermal" title=" solar thermal"> solar thermal</a> </p> <a href="https://publications.waset.org/abstracts/107256/influence-of-environmental-conditions-on-a-solar-assisted-mashing-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107256.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">140</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">19</span> Evaluation of Modulus of Elasticity by Non-Destructive Method of Hybrid Fiber Reinforced Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Erjola%20Reufi">Erjola Reufi</a>, <a href="https://publications.waset.org/abstracts/search?q=Thomas%20Beer"> Thomas Beer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plain, unreinforced concrete is a brittle material, with a low tensile strength, limited ductility and little resistance to cracking. In order to improve the inherent tensile strength of concrete there is a need of multi directional and closely spaced reinforcement, which can be provided in the form of randomly distributed fibers. Fiber reinforced concrete (FRC) is a composite material consisting of cement, sand, coarse aggregate, water and fibers. In this composite material, short discrete fibers are randomly distributed throughout the concrete mass. The behavioral efficiency of this composite material is far superior to that of plain concrete and many other construction materials of equal cost. The present experimental study considers the effect of steel fibers and polypropylene fiber on the modulus of elasticity of concrete. Hook end steel fibers of length 5 cm and 3 cm at volume fraction of 0.25%, 0.5% and 1.% were used. Also polypropylene fiber of length 12, 6, 3 mm at volume fraction 0.1, 0.25, and 0.4 % were used. Fifteen mixtures has been prepared to evaluate the effect of fiber on modulus of elasticity of concrete. Ultrasonic pulse velocity (UPV) and resonant frequency methods which are two non-destructive testing techniques have been used to measure the elastic properties of fiber reinforced concrete. This study found that ultrasonic wave propagation is the most reliable, easy and cost effective testing technique to use in the determination of the elastic properties of the FRC mix used in this study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fiber%20reinforced%20concrete%28FRC%29" title="fiber reinforced concrete(FRC)">fiber reinforced concrete(FRC)</a>, <a href="https://publications.waset.org/abstracts/search?q=polypropylene%20fiber" title=" polypropylene fiber"> polypropylene fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=resonance" title=" resonance"> resonance</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasonic%20pulse%20velocity" title=" ultrasonic pulse velocity"> ultrasonic pulse velocity</a>, <a href="https://publications.waset.org/abstracts/search?q=steel%20fiber" title=" steel fiber"> steel fiber</a> </p> <a href="https://publications.waset.org/abstracts/43558/evaluation-of-modulus-of-elasticity-by-non-destructive-method-of-hybrid-fiber-reinforced-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43558.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Carushca%20de%20Beer&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Carushca%20de%20Beer&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div 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