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overflow: hidden; text-overflow: ellipsis; -webkit-line-clamp: 3; -webkit-box-orient: vertical; }</style><div class="col-xs-12 clearfix"><div class="u-floatLeft"><h1 class="PageHeader-title u-m0x u-fs30">Starch</h1><div class="u-tcGrayDark">10,362 Followers</div><div class="u-tcGrayDark u-mt2x">Recent papers in <b>Starch</b></div></div></div></div></div></div><div class="TabbedNavigation"><div class="container"><div class="row"><div class="col-xs-12 clearfix"><ul class="nav u-m0x u-p0x list-inline u-displayFlex"><li class="active"><a href="https://www.academia.edu/Documents/in/Starch">Top Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Starch/MostCited">Most Cited Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Starch/MostDownloaded">Most Downloaded Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Starch/MostRecent">Newest Papers</a></li><li><a class="" href="https://www.academia.edu/People/Starch">People</a></li></ul></div><style type="text/css">ul.nav{flex-direction:row}@media(max-width: 567px){ul.nav{flex-direction:column}.TabbedNavigation li{max-width:100%}.TabbedNavigation li.active{background-color:var(--background-grey, #dddde2)}.TabbedNavigation li.active:before,.TabbedNavigation li.active:after{display:none}}</style></div></div></div><div class="container"><div class="row"><div class="col-xs-12"><div class="u-displayFlex"><div class="u-flexGrow1"><div class="works"><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77295370" data-work_id="77295370" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" rel="nofollow" href="https://www.academia.edu/77295370/PHYSICAL_AND_PHYSICOCHEMICAL_CHARACTERIZATION_OF_Hedychium_coronarium_RHIZOMES_AND_STARCH_CARACTERIZA%C3%87%C3%83O_F%C3%8DSICA_E_F%C3%8DSICO_QU%C3%8DMICA_DE_RIZOMAS_E_AMIDO_DO_L%C3%8DRIO_DO_BREJO_Hedychium_coronarium_">PHYSICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF Hedychium coronarium RHIZOMES AND STARCH CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium)</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77295370" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observou-se que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se inadequados para produção de amido, devido ao baixo teor de matéria seca (17,3%), com 21,97% de amido, bem como fibras longas e látex, que dificultam a extração do amido. O amido extraído apresentou pureza de 99,2%, com 37,2% de ami...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77295370" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="182091692" href="https://independent.academia.edu/WellingtonMoura23">Wellington F E R R E I R A Moura</a><script data-card-contents-for-user="182091692" type="text/json">{"id":182091692,"first_name":"Wellington","last_name":"Moura","domain_name":"independent","page_name":"WellingtonMoura23","display_name":"Wellington F E R R E I R A Moura","profile_url":"https://independent.academia.edu/WellingtonMoura23?f_ri=16062","photo":"https://0.academia-photos.com/182091692/81127192/69715562/s65_wellington.moura.jpg"}</script></span></span></li><li class="js-paper-rank-work_77295370 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77295370"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77295370, container: ".js-paper-rank-work_77295370", }); 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$(".js-view-count[data-work-id=77295370]").text(description); $(".js-view-count-work_77295370").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_77295370").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="77295370"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="300" rel="nofollow" href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a>, <script data-card-contents-for-ri="300" type="text/json">{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="498" rel="nofollow" href="https://www.academia.edu/Documents/in/Physics">Physics</a>, <script data-card-contents-for-ri="498" type="text/json">{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="522" rel="nofollow" href="https://www.academia.edu/Documents/in/Thermodynamics">Thermodynamics</a>, <script data-card-contents-for-ri="522" type="text/json">{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a><script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77295370]'), work: {"id":77295370,"title":"PHYSICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF Hedychium coronarium RHIZOMES AND STARCH CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium)","created_at":"2022-04-22T12:11:24.737-07:00","url":"https://www.academia.edu/77295370/PHYSICAL_AND_PHYSICOCHEMICAL_CHARACTERIZATION_OF_Hedychium_coronarium_RHIZOMES_AND_STARCH_CARACTERIZA%C3%87%C3%83O_F%C3%8DSICA_E_F%C3%8DSICO_QU%C3%8DMICA_DE_RIZOMAS_E_AMIDO_DO_L%C3%8DRIO_DO_BREJO_Hedychium_coronarium_?f_ri=16062","dom_id":"work_77295370","summary":"O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observou-se que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se inadequados para produção de amido, devido ao baixo teor de matéria seca (17,3%), com 21,97% de amido, bem como fibras longas e látex, que dificultam a extração do amido. O amido extraído apresentou pureza de 99,2%, com 37,2% de ami...","downloadable_attachments":[],"ordered_authors":[{"id":182091692,"first_name":"Wellington","last_name":"Moura","domain_name":"independent","page_name":"WellingtonMoura23","display_name":"Wellington F E R R E I R A Moura","profile_url":"https://independent.academia.edu/WellingtonMoura23?f_ri=16062","photo":"https://0.academia-photos.com/182091692/81127192/69715562/s65_wellington.moura.jpg"}],"research_interests":[{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics?f_ri=16062","nofollow":true},{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics?f_ri=16062","nofollow":true},{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=16062"},{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture?f_ri=16062"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062"},{"id":21755,"name":"Rhizomes","url":"https://www.academia.edu/Documents/in/Rhizomes?f_ri=16062"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=16062"},{"id":124602,"name":"Minas Gerais","url":"https://www.academia.edu/Documents/in/Minas_Gerais?f_ri=16062"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=16062"},{"id":181569,"name":"Proteins","url":"https://www.academia.edu/Documents/in/Proteins?f_ri=16062"},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062"},{"id":390245,"name":"Particle Size","url":"https://www.academia.edu/Documents/in/Particle_Size?f_ri=16062"},{"id":396873,"name":"And","url":"https://www.academia.edu/Documents/in/And?f_ri=16062"},{"id":409151,"name":"Ciência e Tecnologia","url":"https://www.academia.edu/Documents/in/Ciencia_e_Tecnologia?f_ri=16062"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062"},{"id":764843,"name":"Ciência e Tecnologia de Alimentos","url":"https://www.academia.edu/Documents/in/Ciencia_e_Tecnologia_de_Alimentos?f_ri=16062"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=16062"},{"id":2512114,"name":"Germ plasm","url":"https://www.academia.edu/Documents/in/Germ_plasm?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_80681027" data-work_id="80681027" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/80681027/Quinoa_germ_and_starch_separation_by_wet_milling_performance_and_characterization_of_the_fractions">Quinoa germ and starch separation by wet milling, performance and characterization of the fractions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest">Quinoa germ and starch separation by wet milling, performance and characterization of the fractions.</div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/80681027" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="df9d1f46edeb881fc81b45326e51ec4e" rel="nofollow" data-download="{"attachment_id":86983331,"asset_id":80681027,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button 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Mufari","profile_url":"https://independent.academia.edu/RominaMufari?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_80681027 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="80681027"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 80681027, container: ".js-paper-rank-work_80681027", }); });</script></li><li class="js-percentile-work_80681027 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 80681027; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_80681027"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_80681027 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="80681027"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 80681027; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=80681027]").text(description); $(".js-view-count-work_80681027").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_80681027").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="80681027"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="29980" rel="nofollow" href="https://www.academia.edu/Documents/in/Animal_Production">Animal Production</a>, <script data-card-contents-for-ri="29980" type="text/json">{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="67646" rel="nofollow" href="https://www.academia.edu/Documents/in/Quinoa">Quinoa</a><script data-card-contents-for-ri="67646" type="text/json">{"id":67646,"name":"Quinoa","url":"https://www.academia.edu/Documents/in/Quinoa?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=80681027]'), work: {"id":80681027,"title":"Quinoa germ and starch separation by wet milling, performance and characterization of the fractions","created_at":"2022-06-04T07:26:46.796-07:00","url":"https://www.academia.edu/80681027/Quinoa_germ_and_starch_separation_by_wet_milling_performance_and_characterization_of_the_fractions?f_ri=16062","dom_id":"work_80681027","summary":"Quinoa germ and starch separation by wet milling, performance and characterization of the fractions.","downloadable_attachments":[{"id":86983331,"asset_id":80681027,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":104812946,"first_name":"Romina","last_name":"Mufari","domain_name":"independent","page_name":"RominaMufari","display_name":"Romina Mufari","profile_url":"https://independent.academia.edu/RominaMufari?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production?f_ri=16062","nofollow":true},{"id":67646,"name":"Quinoa","url":"https://www.academia.edu/Documents/in/Quinoa?f_ri=16062","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062"},{"id":902432,"name":"Wet Milling","url":"https://www.academia.edu/Documents/in/Wet_Milling?f_ri=16062"},{"id":1252955,"name":"Ingeniería química","url":"https://www.academia.edu/Documents/in/Ingenier%C3%ADa_qu%C3%ADmica?f_ri=16062"},{"id":1839590,"name":"LWT","url":"https://www.academia.edu/Documents/in/LWT?f_ri=16062"},{"id":4017940,"name":"Germ","url":"https://www.academia.edu/Documents/in/Germ?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_25356554 coauthored" data-work_id="25356554" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/25356554/Type_IV_resistant_starch_increases_cecum_short_chain_fatty_acids_level_in_rats">Type IV resistant starch increases cecum short chain fatty acids level in rats</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_25356554" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold i...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/25356554" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f0457b857113fc1c270bcc26c7e25859" rel="nofollow" data-download="{"attachment_id":45657434,"asset_id":25356554,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45657434/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="48781520" href="https://puls.academia.edu/GrazynaLewandowicz">Grazyna Lewandowicz</a><script data-card-contents-for-user="48781520" type="text/json">{"id":48781520,"first_name":"Grazyna","last_name":"Lewandowicz","domain_name":"puls","page_name":"GrazynaLewandowicz","display_name":"Grazyna Lewandowicz","profile_url":"https://puls.academia.edu/GrazynaLewandowicz?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-25356554">+1</span><div class="hidden js-additional-users-25356554"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/JacekAnio%C5%82a">Jacek Anioła</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-25356554'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-25356554').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_25356554 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="25356554"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 25356554; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=25356554]").text(description); $(".js-view-count-work_25356554").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_25356554").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="25356554"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="52055" rel="nofollow" href="https://www.academia.edu/Documents/in/Lipids">Lipids</a>, <script data-card-contents-for-ri="52055" type="text/json">{"id":52055,"name":"Lipids","url":"https://www.academia.edu/Documents/in/Lipids?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72314" rel="nofollow" href="https://www.academia.edu/Documents/in/Fatty_acids">Fatty acids</a>, <script data-card-contents-for-ri="72314" type="text/json">{"id":72314,"name":"Fatty acids","url":"https://www.academia.edu/Documents/in/Fatty_acids?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="100713" rel="nofollow" href="https://www.academia.edu/Documents/in/Digestion">Digestion</a><script data-card-contents-for-ri="100713" type="text/json">{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=25356554]'), work: {"id":25356554,"title":"Type IV resistant starch increases cecum short chain fatty acids level in rats","created_at":"2016-05-16T00:28:10.912-07:00","url":"https://www.academia.edu/25356554/Type_IV_resistant_starch_increases_cecum_short_chain_fatty_acids_level_in_rats?f_ri=16062","dom_id":"work_25356554","summary":"Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold i...","downloadable_attachments":[{"id":45657434,"asset_id":25356554,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":48781520,"first_name":"Grazyna","last_name":"Lewandowicz","domain_name":"puls","page_name":"GrazynaLewandowicz","display_name":"Grazyna Lewandowicz","profile_url":"https://puls.academia.edu/GrazynaLewandowicz?f_ri=16062","photo":"/images/s65_no_pic.png"},{"id":48897477,"first_name":"Jacek","last_name":"Anioła","domain_name":"independent","page_name":"JacekAnioła","display_name":"Jacek Anioła","profile_url":"https://independent.academia.edu/JacekAnio%C5%82a?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":52055,"name":"Lipids","url":"https://www.academia.edu/Documents/in/Lipids?f_ri=16062","nofollow":true},{"id":72314,"name":"Fatty acids","url":"https://www.academia.edu/Documents/in/Fatty_acids?f_ri=16062","nofollow":true},{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062","nofollow":true},{"id":375054,"name":"Rats","url":"https://www.academia.edu/Documents/in/Rats?f_ri=16062"},{"id":452474,"name":"Dietary fiber","url":"https://www.academia.edu/Documents/in/Dietary_fiber?f_ri=16062"},{"id":469102,"name":"Feces","url":"https://www.academia.edu/Documents/in/Feces?f_ri=16062"},{"id":537759,"name":"Gastrointestinal Tract","url":"https://www.academia.edu/Documents/in/Gastrointestinal_Tract?f_ri=16062"},{"id":1681026,"name":"Biochemistry and cell biology","url":"https://www.academia.edu/Documents/in/Biochemistry_and_cell_biology?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_73629730" data-work_id="73629730" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/73629730/Influence_of_Amylopectin_Structure_and_Amylose_Content_on_the_Gelling_Properties_of_Five_Cultivars_of_Cassava_Starches">Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T o) 63.7°C on average) and low (57.3°C on average) gelatinization... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_73629730" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T o) 63.7°C on average) and low (57.3°C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 µm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/73629730" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="126af4e72a383735eb41282248fc77c8" rel="nofollow" data-download="{"attachment_id":82076986,"asset_id":73629730,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/82076986/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="59474188" href="https://independent.academia.edu/AlbertLintonCharles">Albert Linton Charles</a><script data-card-contents-for-user="59474188" type="text/json">{"id":59474188,"first_name":"Albert","last_name":"Linton Charles","domain_name":"independent","page_name":"AlbertLintonCharles","display_name":"Albert Linton Charles","profile_url":"https://independent.academia.edu/AlbertLintonCharles?f_ri=16062","photo":"https://0.academia-photos.com/59474188/19225797/19167888/s65_albert.linton_charles.jpg"}</script></span></span></li><li class="js-paper-rank-work_73629730 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="73629730"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 73629730, container: ".js-paper-rank-work_73629730", }); 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$(".js-view-count[data-work-id=73629730]").text(description); $(".js-view-count-work_73629730").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_73629730").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="73629730"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="532" rel="nofollow" href="https://www.academia.edu/Documents/in/Physical_Chemistry">Physical Chemistry</a>, <script data-card-contents-for-ri="532" type="text/json">{"id":532,"name":"Physical Chemistry","url":"https://www.academia.edu/Documents/in/Physical_Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16063" rel="nofollow" href="https://www.academia.edu/Documents/in/Amylopectin">Amylopectin</a><script data-card-contents-for-ri="16063" type="text/json">{"id":16063,"name":"Amylopectin","url":"https://www.academia.edu/Documents/in/Amylopectin?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=73629730]'), work: {"id":73629730,"title":"Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches","created_at":"2022-03-12T18:20:49.147-08:00","url":"https://www.academia.edu/73629730/Influence_of_Amylopectin_Structure_and_Amylose_Content_on_the_Gelling_Properties_of_Five_Cultivars_of_Cassava_Starches?f_ri=16062","dom_id":"work_73629730","summary":"Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T o) 63.7°C on average) and low (57.3°C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 µm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed \"true\" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.","downloadable_attachments":[{"id":82076986,"asset_id":73629730,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":59474188,"first_name":"Albert","last_name":"Linton Charles","domain_name":"independent","page_name":"AlbertLintonCharles","display_name":"Albert Linton Charles","profile_url":"https://independent.academia.edu/AlbertLintonCharles?f_ri=16062","photo":"https://0.academia-photos.com/59474188/19225797/19167888/s65_albert.linton_charles.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":532,"name":"Physical Chemistry","url":"https://www.academia.edu/Documents/in/Physical_Chemistry?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":16063,"name":"Amylopectin","url":"https://www.academia.edu/Documents/in/Amylopectin?f_ri=16062","nofollow":true},{"id":30790,"name":"Amylose","url":"https://www.academia.edu/Documents/in/Amylose?f_ri=16062"},{"id":48904,"name":"Elasticity","url":"https://www.academia.edu/Documents/in/Elasticity?f_ri=16062"},{"id":109384,"name":"Viscosity","url":"https://www.academia.edu/Documents/in/Viscosity?f_ri=16062"},{"id":136762,"name":"Amylose Content","url":"https://www.academia.edu/Documents/in/Amylose_Content?f_ri=16062"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=16062"},{"id":284907,"name":"Gels","url":"https://www.academia.edu/Documents/in/Gels?f_ri=16062"},{"id":596974,"name":"Agricultural and Food Chemistry","url":"https://www.academia.edu/Documents/in/Agricultural_and_Food_Chemistry?f_ri=16062"},{"id":1724844,"name":"Molecular Structure","url":"https://www.academia.edu/Documents/in/Molecular_Structure?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_51207585" data-work_id="51207585" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/51207585/Relationship_between_the_Electrical_and_Rheological_Properties_of_Potato_Tuber_Tissue_after_Various_Forms_of_Processing">Relationship between the Electrical and Rheological Properties of Potato Tuber Tissue after Various Forms of Processing</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/51207585" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="92833bea184886d107a4342f6f324911" rel="nofollow" data-download="{"attachment_id":69026592,"asset_id":51207585,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/69026592/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="94554952" href="https://luvi.academia.edu/PetrDejmek">Petr Dejmek</a><script data-card-contents-for-user="94554952" type="text/json">{"id":94554952,"first_name":"Petr","last_name":"Dejmek","domain_name":"luvi","page_name":"PetrDejmek","display_name":"Petr Dejmek","profile_url":"https://luvi.academia.edu/PetrDejmek?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_51207585 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="51207585"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 51207585, container: ".js-paper-rank-work_51207585", }); 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It has been assumed that a membrane is needed in an... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_1344182" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Hydrogen gas can be produced by electrohydrogenesis in microbial electrolysis cells (MECs) at greater yields than fermentation and at greater energy efficiencies than water electrolysis. It has been assumed that a membrane is needed in an MEC to avoid hydrogen losses due to bacterial consumption of the product gas. However, high cathodic hydrogen recoveries (78 ( 1% to 96 ( 1%) were achieved in an MEC despite the absence of a membrane between the electrodes (applied voltages of 0.3 < E ap < 0.8 V; 7.5 mS/cm solution conductivity). Through the use of a membrane-less system, a graphite fiber brush anode, and close electrode spacing, hydrogen production rates reached a maximum of 3.12 ( 0.02 m 3 H 2 /m 3 reactor per day (292 ( 1 A/m 3 ) at an applied voltage of E ap ) 0.8 V. This production rate is more than double that obtained in previous MEC studies. The energy efficiency relative to the electrical input decreased with applied voltage from 406 ( 6% (E ap ) 0.3 V) to 194 ( 2% (E ap ) 0.8 V). Overall energy efficiency relative to both E ap and energy of the substrate averaged 78 ( 4%, with a maximum of 86 ( 2% (1.02 ( 0.05 m 3 H 2 /m 3 day, E ap ) 0.4 V). At E ap ) 0.2 V, the hydrogen recovery substantially decreased, and methane concentrations increased from an average of 1.9 ( 1.3% (E ap ) 0.3-0.8 V) to 28 ( 0% of the gas, due to the long cycle time of the reactor. Increasing the solution conductivity to 20 mS/ cm increased hydrogen production rates for E ap ) 0.3-0.6 V, but consistent reactor performance could not be obtained in the high conductivity solution at E ap > 0.6 V. These results demonstrate that high hydrogen recovery and production rates are possible in a single chamber MEC without a membrane, potentially reducing the costs of these systems and allowing for new and simpler designs.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/1344182" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d4704d7811f8dda72ea303de3989ed84" rel="nofollow" data-download="{"attachment_id":51020658,"asset_id":1344182,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/51020658/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="1182062" href="https://independent.academia.edu/SouravSarkar">Sourav Sarkar</a><script data-card-contents-for-user="1182062" type="text/json">{"id":1182062,"first_name":"Sourav","last_name":"Sarkar","domain_name":"independent","page_name":"SouravSarkar","display_name":"Sourav Sarkar","profile_url":"https://independent.academia.edu/SouravSarkar?f_ri=16062","photo":"https://0.academia-photos.com/1182062/98357887/87472653/s65_sourav.sarkar.jpeg"}</script></span></span></li><li class="js-paper-rank-work_1344182 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="1344182"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 1344182, container: ".js-paper-rank-work_1344182", }); 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It has been assumed that a membrane is needed in an MEC to avoid hydrogen losses due to bacterial consumption of the product gas. However, high cathodic hydrogen recoveries (78 ( 1% to 96 ( 1%) were achieved in an MEC despite the absence of a membrane between the electrodes (applied voltages of 0.3 \u003c E ap \u003c 0.8 V; 7.5 mS/cm solution conductivity). Through the use of a membrane-less system, a graphite fiber brush anode, and close electrode spacing, hydrogen production rates reached a maximum of 3.12 ( 0.02 m 3 H 2 /m 3 reactor per day (292 ( 1 A/m 3 ) at an applied voltage of E ap ) 0.8 V. This production rate is more than double that obtained in previous MEC studies. The energy efficiency relative to the electrical input decreased with applied voltage from 406 ( 6% (E ap ) 0.3 V) to 194 ( 2% (E ap ) 0.8 V). Overall energy efficiency relative to both E ap and energy of the substrate averaged 78 ( 4%, with a maximum of 86 ( 2% (1.02 ( 0.05 m 3 H 2 /m 3 day, E ap ) 0.4 V). At E ap ) 0.2 V, the hydrogen recovery substantially decreased, and methane concentrations increased from an average of 1.9 ( 1.3% (E ap ) 0.3-0.8 V) to 28 ( 0% of the gas, due to the long cycle time of the reactor. Increasing the solution conductivity to 20 mS/ cm increased hydrogen production rates for E ap ) 0.3-0.6 V, but consistent reactor performance could not be obtained in the high conductivity solution at E ap \u003e 0.6 V. These results demonstrate that high hydrogen recovery and production rates are possible in a single chamber MEC without a membrane, potentially reducing the costs of these systems and allowing for new and simpler designs.","downloadable_attachments":[{"id":51020658,"asset_id":1344182,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":1182062,"first_name":"Sourav","last_name":"Sarkar","domain_name":"independent","page_name":"SouravSarkar","display_name":"Sourav Sarkar","profile_url":"https://independent.academia.edu/SouravSarkar?f_ri=16062","photo":"https://0.academia-photos.com/1182062/98357887/87472653/s65_sourav.sarkar.jpeg"}],"research_interests":[{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=16062","nofollow":true},{"id":3771,"name":"Hydrogen","url":"https://www.academia.edu/Documents/in/Hydrogen?f_ri=16062","nofollow":true},{"id":4748,"name":"Electrochemistry","url":"https://www.academia.edu/Documents/in/Electrochemistry?f_ri=16062","nofollow":true},{"id":5413,"name":"Bioenergy","url":"https://www.academia.edu/Documents/in/Bioenergy?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062"},{"id":34633,"name":"Environmental science and technology","url":"https://www.academia.edu/Documents/in/Environmental_science_and_technology?f_ri=16062"},{"id":43986,"name":"Electricity","url":"https://www.academia.edu/Documents/in/Electricity?f_ri=16062"},{"id":80694,"name":"Silver","url":"https://www.academia.edu/Documents/in/Silver?f_ri=16062"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=16062"},{"id":146245,"name":"Hydrogen Production","url":"https://www.academia.edu/Documents/in/Hydrogen_Production?f_ri=16062"},{"id":223513,"name":"Conductivity","url":"https://www.academia.edu/Documents/in/Conductivity?f_ri=16062"},{"id":238368,"name":"Milk","url":"https://www.academia.edu/Documents/in/Milk?f_ri=16062"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":283379,"name":"Glycerol","url":"https://www.academia.edu/Documents/in/Glycerol?f_ri=16062"},{"id":296091,"name":"Electrolysis","url":"https://www.academia.edu/Documents/in/Electrolysis?f_ri=16062"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=16062"},{"id":414914,"name":"Waste Water","url":"https://www.academia.edu/Documents/in/Waste_Water?f_ri=16062"},{"id":501201,"name":"Bioreactors","url":"https://www.academia.edu/Documents/in/Bioreactors?f_ri=16062"},{"id":552191,"name":"Reactor","url":"https://www.academia.edu/Documents/in/Reactor?f_ri=16062"},{"id":644345,"name":"Gases","url":"https://www.academia.edu/Documents/in/Gases?f_ri=16062"},{"id":846015,"name":"Electrodes","url":"https://www.academia.edu/Documents/in/Electrodes?f_ri=16062"},{"id":1202042,"name":"Electric Conductivity","url":"https://www.academia.edu/Documents/in/Electric_Conductivity?f_ri=16062"},{"id":1613311,"name":"Electrolisis","url":"https://www.academia.edu/Documents/in/Electrolisis?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28284859" data-work_id="28284859" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28284859/Traditional_dietary_pattern_of_South_America_is_linked_to_breast_cancer_an_ongoing_case_control_study_in_Argentina">Traditional dietary pattern of South America is linked to breast cancer: an ongoing case–control study in Argentina</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Introduction Several studies have shown the effect of dietary patterns on breast cancer risk, but none has been conducted in Argentina. The aim of this study was to extract dietary patterns from Food Frequency Questioner, to estimate... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_28284859" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Introduction Several studies have shown the effect of dietary patterns on breast cancer risk, but none has been conducted in Argentina. The aim of this study was to extract dietary patterns from Food Frequency Questioner, to estimate their effect on breast cancer occurrence while taking into account aggregation factors (family history of breast cancer) and to explore the sensitivity of the estimates to changes in the assumptions. Methods A principal component exploratory factor analysis was applied to identify dietary patterns, which were then included as covariates in a multilevel logistic regression. Family history of BC was considered as a clustering variable. A multiple probabilistic sensitivity analysis was also performed. Results The study included 100 cases and 294 controls. Four dietary patterns were identified. Traditional (fat meats, bakery products, and vegetable oil and mayonnaise) (OR III tertile vs I 3.13, 95 % CI 2.58-3.78), Rural (processed meat) (OR III tertile vs I 2.02, 95 % CI 1.21-3.37) and Starchy (refined grains) (OR III tertile vs I 1.82, 95 % CI 1.18-2.79) dietary patterns were positively associated with BC risk, whereas the Prudent pattern (fruit and non-starchy vegetables) (OR III tertile vs I 0.56, 95 % CI 0.41-0.77) showed a protective effect. For Traditional pattern, the median bias-adjusted ORs (3.52) were higher than the conventional (2.76). Conclusions While the Prudent pattern was associated with a reduced risk of BC, Traditional, Rural and Starchy patterns showed a promoting effect. Despite the threats to validity, the nature of associations was not strongly affected.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28284859" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a3e3358b328e5c2354ab59521c2f5b37" rel="nofollow" data-download="{"attachment_id":48614468,"asset_id":28284859,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48614468/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="29621546" href="https://independent.academia.edu/LAballay">Laura Aballay</a><script data-card-contents-for-user="29621546" type="text/json">{"id":29621546,"first_name":"Laura","last_name":"Aballay","domain_name":"independent","page_name":"LAballay","display_name":"Laura Aballay","profile_url":"https://independent.academia.edu/LAballay?f_ri=16062","photo":"https://0.academia-photos.com/29621546/8506880/9506352/s65_laura.aballay.jpg"}</script></span></span></li><li class="js-paper-rank-work_28284859 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="28284859"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 28284859, container: ".js-paper-rank-work_28284859", }); 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$(".js-view-count[data-work-id=28284859]").text(description); $(".js-view-count-work_28284859").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_28284859").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="28284859"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">21</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="591" rel="nofollow" href="https://www.academia.edu/Documents/in/Nutrition_and_Dietetics">Nutrition and Dietetics</a>, <script data-card-contents-for-ri="591" type="text/json">{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7125" rel="nofollow" href="https://www.academia.edu/Documents/in/Culture">Culture</a>, <script data-card-contents-for-ri="7125" type="text/json">{"id":7125,"name":"Culture","url":"https://www.academia.edu/Documents/in/Culture?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9478" rel="nofollow" href="https://www.academia.edu/Documents/in/Diet">Diet</a><script data-card-contents-for-ri="9478" type="text/json">{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=28284859]'), work: {"id":28284859,"title":"Traditional dietary pattern of South America is linked to breast cancer: an ongoing case–control study in Argentina","created_at":"2016-09-06T07:26:17.463-07:00","url":"https://www.academia.edu/28284859/Traditional_dietary_pattern_of_South_America_is_linked_to_breast_cancer_an_ongoing_case_control_study_in_Argentina?f_ri=16062","dom_id":"work_28284859","summary":"Introduction Several studies have shown the effect of dietary patterns on breast cancer risk, but none has been conducted in Argentina. The aim of this study was to extract dietary patterns from Food Frequency Questioner, to estimate their effect on breast cancer occurrence while taking into account aggregation factors (family history of breast cancer) and to explore the sensitivity of the estimates to changes in the assumptions. Methods A principal component exploratory factor analysis was applied to identify dietary patterns, which were then included as covariates in a multilevel logistic regression. Family history of BC was considered as a clustering variable. A multiple probabilistic sensitivity analysis was also performed. Results The study included 100 cases and 294 controls. Four dietary patterns were identified. Traditional (fat meats, bakery products, and vegetable oil and mayonnaise) (OR III tertile vs I 3.13, 95 % CI 2.58-3.78), Rural (processed meat) (OR III tertile vs I 2.02, 95 % CI 1.21-3.37) and Starchy (refined grains) (OR III tertile vs I 1.82, 95 % CI 1.18-2.79) dietary patterns were positively associated with BC risk, whereas the Prudent pattern (fruit and non-starchy vegetables) (OR III tertile vs I 0.56, 95 % CI 0.41-0.77) showed a protective effect. For Traditional pattern, the median bias-adjusted ORs (3.52) were higher than the conventional (2.76). Conclusions While the Prudent pattern was associated with a reduced risk of BC, Traditional, Rural and Starchy patterns showed a promoting effect. Despite the threats to validity, the nature of associations was not strongly affected.","downloadable_attachments":[{"id":48614468,"asset_id":28284859,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":29621546,"first_name":"Laura","last_name":"Aballay","domain_name":"independent","page_name":"LAballay","display_name":"Laura Aballay","profile_url":"https://independent.academia.edu/LAballay?f_ri=16062","photo":"https://0.academia-photos.com/29621546/8506880/9506352/s65_laura.aballay.jpg"}],"research_interests":[{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=16062","nofollow":true},{"id":7125,"name":"Culture","url":"https://www.academia.edu/Documents/in/Culture?f_ri=16062","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=16062","nofollow":true},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true},{"id":9813,"name":"Argentina","url":"https://www.academia.edu/Documents/in/Argentina?f_ri=16062"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062"},{"id":17836,"name":"Menopause","url":"https://www.academia.edu/Documents/in/Menopause?f_ri=16062"},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=16062"},{"id":135185,"name":"Exercise","url":"https://www.academia.edu/Documents/in/Exercise?f_ri=16062"},{"id":160814,"name":"Fruit","url":"https://www.academia.edu/Documents/in/Fruit?f_ri=16062"},{"id":192564,"name":"Body Mass Index","url":"https://www.academia.edu/Documents/in/Body_Mass_Index?f_ri=16062"},{"id":192721,"name":"Risk factors","url":"https://www.academia.edu/Documents/in/Risk_factors?f_ri=16062"},{"id":208544,"name":"Vegetables","url":"https://www.academia.edu/Documents/in/Vegetables?f_ri=16062"},{"id":289271,"name":"Aged","url":"https://www.academia.edu/Documents/in/Aged?f_ri=16062"},{"id":327850,"name":"Questionnaires","url":"https://www.academia.edu/Documents/in/Questionnaires?f_ri=16062"},{"id":546429,"name":"Dietary Carbohydrates","url":"https://www.academia.edu/Documents/in/Dietary_Carbohydrates?f_ri=16062"},{"id":620049,"name":"Risk Factors","url":"https://www.academia.edu/Documents/in/Risk_Factors-1?f_ri=16062"},{"id":1436039,"name":"Plant Oils","url":"https://www.academia.edu/Documents/in/Plant_Oils?f_ri=16062"},{"id":1567539,"name":"Energy Intake","url":"https://www.academia.edu/Documents/in/Energy_Intake?f_ri=16062"},{"id":1819399,"name":"Case Control Studies","url":"https://www.academia.edu/Documents/in/Case_Control_Studies?f_ri=16062"},{"id":2348526,"name":"Dietary fats","url":"https://www.academia.edu/Documents/in/Dietary_fats?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_48214059" data-work_id="48214059" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/48214059/Structural_and_Functional_Characterization_of_DUF1471_Domains_of_Salmonella_Proteins_SrfN_YdgH_SssB_and_YahO">Structural and Functional Characterization of DUF1471 Domains of Salmonella Proteins SrfN, YdgH/SssB, and YahO</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Cardiac fibroblasts form one of the largest cell populations, in terms of cell numbers, in the heart. They contribute to structural, biochemical, mechanical and electrical properties of the myocardium. Nonetheless, they are often... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_48214059" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Cardiac fibroblasts form one of the largest cell populations, in terms of cell numbers, in the heart. They contribute to structural, biochemical, mechanical and electrical properties of the myocardium. Nonetheless, they are often disregarded by in vivo and in vitro studies into cardiac function. This review summarizes our understanding of fibroblast origin and identity, their structural organization and role in myocardial architecture, as well as functional aspects related to cell signalling and electro-mechanical function in the heart.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/48214059" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="82ad8e701645e72a7f02b34c4df8c735" rel="nofollow" data-download="{"attachment_id":66943277,"asset_id":48214059,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/66943277/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="189356623" href="https://independent.academia.edu/MaiteGarcia49">Maite Garcia</a><script data-card-contents-for-user="189356623" type="text/json">{"id":189356623,"first_name":"Maite","last_name":"Garcia","domain_name":"independent","page_name":"MaiteGarcia49","display_name":"Maite Garcia","profile_url":"https://independent.academia.edu/MaiteGarcia49?f_ri=16062","photo":"https://0.academia-photos.com/189356623/52626392/40739851/s65_maite.garcia.jpeg"}</script></span></span></li><li class="js-paper-rank-work_48214059 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="48214059"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 48214059, container: ".js-paper-rank-work_48214059", }); 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$(".js-view-count[data-work-id=48214059]").text(description); $(".js-view-count-work_48214059").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_48214059").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="48214059"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="3284" rel="nofollow" href="https://www.academia.edu/Documents/in/Bacteriology">Bacteriology</a>, <script data-card-contents-for-ri="3284" type="text/json">{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4366" rel="nofollow" href="https://www.academia.edu/Documents/in/Cardiovascular">Cardiovascular</a>, <script data-card-contents-for-ri="4366" type="text/json">{"id":4366,"name":"Cardiovascular","url":"https://www.academia.edu/Documents/in/Cardiovascular?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="8089" rel="nofollow" href="https://www.academia.edu/Documents/in/Virology">Virology</a>, <script data-card-contents-for-ri="8089" type="text/json">{"id":8089,"name":"Virology","url":"https://www.academia.edu/Documents/in/Virology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=48214059]'), work: {"id":48214059,"title":"Structural and Functional Characterization of DUF1471 Domains of Salmonella Proteins SrfN, YdgH/SssB, and YahO","created_at":"2021-05-04T05:21:30.171-07:00","url":"https://www.academia.edu/48214059/Structural_and_Functional_Characterization_of_DUF1471_Domains_of_Salmonella_Proteins_SrfN_YdgH_SssB_and_YahO?f_ri=16062","dom_id":"work_48214059","summary":"Cardiac fibroblasts form one of the largest cell populations, in terms of cell numbers, in the heart. They contribute to structural, biochemical, mechanical and electrical properties of the myocardium. Nonetheless, they are often disregarded by in vivo and in vitro studies into cardiac function. This review summarizes our understanding of fibroblast origin and identity, their structural organization and role in myocardial architecture, as well as functional aspects related to cell signalling and electro-mechanical function in the heart.","downloadable_attachments":[{"id":66943277,"asset_id":48214059,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":189356623,"first_name":"Maite","last_name":"Garcia","domain_name":"independent","page_name":"MaiteGarcia49","display_name":"Maite Garcia","profile_url":"https://independent.academia.edu/MaiteGarcia49?f_ri=16062","photo":"https://0.academia-photos.com/189356623/52626392/40739851/s65_maite.garcia.jpeg"}],"research_interests":[{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=16062","nofollow":true},{"id":4366,"name":"Cardiovascular","url":"https://www.academia.edu/Documents/in/Cardiovascular?f_ri=16062","nofollow":true},{"id":8089,"name":"Virology","url":"https://www.academia.edu/Documents/in/Virology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":18520,"name":"Biological Chemistry","url":"https://www.academia.edu/Documents/in/Biological_Chemistry?f_ri=16062"},{"id":19156,"name":"Biophysical Chemistry","url":"https://www.academia.edu/Documents/in/Biophysical_Chemistry?f_ri=16062"},{"id":178906,"name":"Nucleic Acids","url":"https://www.academia.edu/Documents/in/Nucleic_Acids?f_ri=16062"},{"id":204870,"name":"Modified Starch","url":"https://www.academia.edu/Documents/in/Modified_Starch?f_ri=16062"},{"id":220780,"name":"PLoS one","url":"https://www.academia.edu/Documents/in/PLoS_one?f_ri=16062"},{"id":276821,"name":"Molecular sciences","url":"https://www.academia.edu/Documents/in/Molecular_sciences?f_ri=16062"},{"id":298508,"name":"Sweet Potato","url":"https://www.academia.edu/Documents/in/Sweet_Potato?f_ri=16062"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules?f_ri=16062"},{"id":894295,"name":"Gelatinitation of Starch","url":"https://www.academia.edu/Documents/in/Gelatinitation_of_Starch?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_43396913 coauthored" data-work_id="43396913" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/43396913/Isolation_and_characterization_of_starch_from_Limnophila_aromatic">Isolation and characterization of starch from Limnophila aromatic</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Starch is one of the digestible natural polymers found in vascular plants. This natural polymer is the primary source of polysaccharides to produce energy for humans. In this work, starch was extracted from the defatted and dephenolated... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_43396913" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Starch is one of the digestible natural polymers found in vascular plants. This natural polymer is the primary source of polysaccharides to produce energy for humans. In this work, starch was extracted from the defatted and dephenolated Limnophila aromatica (DFPLA) by using the alkaline method. The DFPLA contains starch with a purity of 70.43 % where 55.1 % of it is the resistant starch. Physicochemical properties of the DFPLA starch such as solubility, morphology, swelling power, crystallinity, gelatinization, retrogradation, decomposition temperature , pasting profile, and surface functional groups were evaluated. The DFPLA starch possesses a medium-amylose content of 23.78 %, and the particle diameters of the starch were varied from 3 to 6 μm. The swelling power and solubility of the DFPLA starch are increasing as the temperature increased, where at 90 C the swelling power and solubility of the starch is 13.73 g/g and 7.26%, respectively. Starch from DFPLA has a high total dietary fiber (76.28%) which is comparable to that of starch extracted from staple foods. The results indicate that starch from DFPLA possesses good physicochemical properties; this alternative starch may have potential application as a new feedstock for food industries.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/43396913" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="2b9a0967604ad46036c540832493a44c" rel="nofollow" data-download="{"attachment_id":63693769,"asset_id":43396913,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/63693769/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="411213" href="https://widyamandala.academia.edu/SuryadiIsmadji">Suryadi Ismadji</a><script data-card-contents-for-user="411213" type="text/json">{"id":411213,"first_name":"Suryadi","last_name":"Ismadji","domain_name":"widyamandala","page_name":"SuryadiIsmadji","display_name":"Suryadi Ismadji","profile_url":"https://widyamandala.academia.edu/SuryadiIsmadji?f_ri=16062","photo":"https://0.academia-photos.com/411213/237492/280829/s65_suryadi.ismadji.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-43396913">+1</span><div class="hidden js-additional-users-43396913"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/llaysandra">livy laysandra</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-43396913'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-43396913').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_43396913 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="43396913"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 43396913, container: ".js-paper-rank-work_43396913", }); });</script></li><li class="js-percentile-work_43396913 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 43396913; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_43396913"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_43396913 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="43396913"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 43396913; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=43396913]").text(description); $(".js-view-count-work_43396913").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_43396913").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="43396913"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=43396913]'), work: {"id":43396913,"title":"Isolation and characterization of starch from Limnophila aromatic","created_at":"2020-06-21T01:48:19.612-07:00","url":"https://www.academia.edu/43396913/Isolation_and_characterization_of_starch_from_Limnophila_aromatic?f_ri=16062","dom_id":"work_43396913","summary":"Starch is one of the digestible natural polymers found in vascular plants. This natural polymer is the primary source of polysaccharides to produce energy for humans. In this work, starch was extracted from the defatted and dephenolated Limnophila aromatica (DFPLA) by using the alkaline method. The DFPLA contains starch with a purity of 70.43 % where 55.1 % of it is the resistant starch. Physicochemical properties of the DFPLA starch such as solubility, morphology, swelling power, crystallinity, gelatinization, retrogradation, decomposition temperature , pasting profile, and surface functional groups were evaluated. The DFPLA starch possesses a medium-amylose content of 23.78 %, and the particle diameters of the starch were varied from 3 to 6 μm. The swelling power and solubility of the DFPLA starch are increasing as the temperature increased, where at 90 C the swelling power and solubility of the starch is 13.73 g/g and 7.26%, respectively. Starch from DFPLA has a high total dietary fiber (76.28%) which is comparable to that of starch extracted from staple foods. The results indicate that starch from DFPLA possesses good physicochemical properties; this alternative starch may have potential application as a new feedstock for food industries.","downloadable_attachments":[{"id":63693769,"asset_id":43396913,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":411213,"first_name":"Suryadi","last_name":"Ismadji","domain_name":"widyamandala","page_name":"SuryadiIsmadji","display_name":"Suryadi Ismadji","profile_url":"https://widyamandala.academia.edu/SuryadiIsmadji?f_ri=16062","photo":"https://0.academia-photos.com/411213/237492/280829/s65_suryadi.ismadji.jpg"},{"id":34391832,"first_name":"livy","last_name":"laysandra","domain_name":"independent","page_name":"llaysandra","display_name":"livy laysandra","profile_url":"https://independent.academia.edu/llaysandra?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_30439502" data-work_id="30439502" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/30439502/Impact_of_different_pH_control_agents_on_biopesticidal_activity_of_Bacillus_thuringiensis_during_the_fermentation_of_starch_industry_wastewater">Impact of different pH control agents on biopesticidal activity of Bacillus thuringiensis during the fermentation of starch industry wastewater</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Different pH control agents (NaOH/H 2 SO 4 -SodSulp, NaOH/CH 3 COOH-SodAcet, NH 4 OH/CH 3 CO-OH-AmmoAcet and NH 4 OH/H 2 SO 4 -AmmoSulp) were used to investigate their effects on growth, enzyme production (alkaline protease and amylase),... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_30439502" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Different pH control agents (NaOH/H 2 SO 4 -SodSulp, NaOH/CH 3 COOH-SodAcet, NH 4 OH/CH 3 CO-OH-AmmoAcet and NH 4 OH/H 2 SO 4 -AmmoSulp) were used to investigate their effects on growth, enzyme production (alkaline protease and amylase), and entomotoxicity of Bacillus thuringiensis var. kurstaki HD-1 (Btk) against eastern spruce budworm larvae (Choristoneura fumiferana) using starch industry wastewater (SIW) as a raw material in a 15-l fermentor. AmmoSulp and SodSulp were found to be the best pH control agents for alkaline protease and amylase production, respectively; whereas, the fermented broth obtained by using SodAcet as pH control agents recorded the highest delta-endotoxin production of 1043.0 mg/l and entomotoxicity value 18.4 9 10 9 SBU/l. Entomotoxicity of re-suspended centrifuged pellet in onetenth of original volume in case of SodAcet as pH control agents was 26.7 9 10 9 SBU/l and was the highest value compared to three other pH control agents.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/30439502" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="816780d276ed76b7b5752ea3ce0834a5" rel="nofollow" data-download="{"attachment_id":50881971,"asset_id":30439502,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50881971/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="57967719" href="https://independent.academia.edu/RajeshwarTyagi2">Rajeshwar Tyagi</a><script data-card-contents-for-user="57967719" type="text/json">{"id":57967719,"first_name":"Rajeshwar","last_name":"Tyagi","domain_name":"independent","page_name":"RajeshwarTyagi2","display_name":"Rajeshwar Tyagi","profile_url":"https://independent.academia.edu/RajeshwarTyagi2?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_30439502 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="30439502"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 30439502, container: ".js-paper-rank-work_30439502", }); });</script></li><li class="js-percentile-work_30439502 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 30439502; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_30439502"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_30439502 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="30439502"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 30439502; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=30439502]").text(description); $(".js-view-count-work_30439502").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_30439502").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="30439502"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">26</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1131" rel="nofollow" href="https://www.academia.edu/Documents/in/Biomedical_Engineering">Biomedical Engineering</a>, <script data-card-contents-for-ri="1131" type="text/json">{"id":1131,"name":"Biomedical Engineering","url":"https://www.academia.edu/Documents/in/Biomedical_Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14934" rel="nofollow" href="https://www.academia.edu/Documents/in/Agricultural_Biotechnology">Agricultural Biotechnology</a>, <script data-card-contents-for-ri="14934" type="text/json">{"id":14934,"name":"Agricultural Biotechnology","url":"https://www.academia.edu/Documents/in/Agricultural_Biotechnology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=30439502]'), work: {"id":30439502,"title":"Impact of different pH control agents on biopesticidal activity of Bacillus thuringiensis during the fermentation of starch industry wastewater","created_at":"2016-12-14T03:52:08.468-08:00","url":"https://www.academia.edu/30439502/Impact_of_different_pH_control_agents_on_biopesticidal_activity_of_Bacillus_thuringiensis_during_the_fermentation_of_starch_industry_wastewater?f_ri=16062","dom_id":"work_30439502","summary":"Different pH control agents (NaOH/H 2 SO 4 -SodSulp, NaOH/CH 3 COOH-SodAcet, NH 4 OH/CH 3 CO-OH-AmmoAcet and NH 4 OH/H 2 SO 4 -AmmoSulp) were used to investigate their effects on growth, enzyme production (alkaline protease and amylase), and entomotoxicity of Bacillus thuringiensis var. kurstaki HD-1 (Btk) against eastern spruce budworm larvae (Choristoneura fumiferana) using starch industry wastewater (SIW) as a raw material in a 15-l fermentor. AmmoSulp and SodSulp were found to be the best pH control agents for alkaline protease and amylase production, respectively; whereas, the fermented broth obtained by using SodAcet as pH control agents recorded the highest delta-endotoxin production of 1043.0 mg/l and entomotoxicity value 18.4 9 10 9 SBU/l. Entomotoxicity of re-suspended centrifuged pellet in onetenth of original volume in case of SodAcet as pH control agents was 26.7 9 10 9 SBU/l and was the highest value compared to three other pH control agents.","downloadable_attachments":[{"id":50881971,"asset_id":30439502,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":57967719,"first_name":"Rajeshwar","last_name":"Tyagi","domain_name":"independent","page_name":"RajeshwarTyagi2","display_name":"Rajeshwar Tyagi","profile_url":"https://independent.academia.edu/RajeshwarTyagi2?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=16062","nofollow":true},{"id":1131,"name":"Biomedical Engineering","url":"https://www.academia.edu/Documents/in/Biomedical_Engineering?f_ri=16062","nofollow":true},{"id":14934,"name":"Agricultural Biotechnology","url":"https://www.academia.edu/Documents/in/Agricultural_Biotechnology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":23515,"name":"Biological Control","url":"https://www.academia.edu/Documents/in/Biological_Control?f_ri=16062"},{"id":31356,"name":"Lepidoptera","url":"https://www.academia.edu/Documents/in/Lepidoptera?f_ri=16062"},{"id":65757,"name":"Wastewater","url":"https://www.academia.edu/Documents/in/Wastewater?f_ri=16062"},{"id":67768,"name":"Bacillus thuringiensis","url":"https://www.academia.edu/Documents/in/Bacillus_thuringiensis?f_ri=16062"},{"id":80691,"name":"Raw materials","url":"https://www.academia.edu/Documents/in/Raw_materials?f_ri=16062"},{"id":84278,"name":"Ph","url":"https://www.academia.edu/Documents/in/Ph?f_ri=16062"},{"id":85280,"name":"Industry","url":"https://www.academia.edu/Documents/in/Industry?f_ri=16062"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=16062"},{"id":132056,"name":"Biopesticides","url":"https://www.academia.edu/Documents/in/Biopesticides?f_ri=16062"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=16062"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":406914,"name":"Biopesticide","url":"https://www.academia.edu/Documents/in/Biopesticide?f_ri=16062"},{"id":414914,"name":"Waste Water","url":"https://www.academia.edu/Documents/in/Waste_Water?f_ri=16062"},{"id":508463,"name":"Larvae","url":"https://www.academia.edu/Documents/in/Larvae?f_ri=16062"},{"id":528241,"name":"Biotransformation","url":"https://www.academia.edu/Documents/in/Biotransformation?f_ri=16062"},{"id":532843,"name":"Industrial Waste","url":"https://www.academia.edu/Documents/in/Industrial_Waste?f_ri=16062"},{"id":537003,"name":"Industrial wastewater","url":"https://www.academia.edu/Documents/in/Industrial_wastewater?f_ri=16062"},{"id":965904,"name":"Industrie","url":"https://www.academia.edu/Documents/in/Industrie?f_ri=16062"},{"id":1109769,"name":"Biological Assay","url":"https://www.academia.edu/Documents/in/Biological_Assay?f_ri=16062"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=16062"},{"id":1451915,"name":"Endotoxins","url":"https://www.academia.edu/Documents/in/Endotoxins?f_ri=16062"},{"id":2251042,"name":"pH control","url":"https://www.academia.edu/Documents/in/pH_control?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13895577 coauthored" data-work_id="13895577" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/13895577/Influence_of_temperature_on_the_hydrolysis_acidogenesis_and_methanogenesis_in_mesophilic_anaerobic_digestion_parameter_identification_and_modeling_application">Influence of temperature on the hydrolysis, acidogenesis and methanogenesis in mesophilic anaerobic digestion: parameter identification and modeling application</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The effect of temperature on the kinetic parameters involved in the main reactions of the anaerobic digestion process was studied. Batch tests with starch, glucose and acetic acid as substrates for hydrolysis, acidogenesis and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_13895577" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The effect of temperature on the kinetic parameters involved in the main reactions of the anaerobic digestion process was studied. Batch tests with starch, glucose and acetic acid as substrates for hydrolysis, acidogenesis and methanogenesis, respectively, were performed in a temperature range between 15 and 458C. First order kinetics was assumed to determine the hydrolysis rate constant, while Monod and Haldane kinetics were considered for acidogenesis and methanogenesis, respectively. The results obtained showed that the anaerobic process is strongly influenced by temperature, with acidogenesis exerting the highest effect. The Cardinal Temperature Model 1 with an inflection point (CTM1) fitted properly the experimental data in the whole temperature range, except for the maximum degradation rate of acidogenesis. A simple case-study assessing the effect of temperature on an anaerobic CSTR performance indicated that with relatively simple substrates, like starch, the limiting reaction would change depending on temperature. However, when more complex substrates are used (e.g. sewage sludge), the hydrolysis might become more quickly into the limiting step.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/13895577" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e1760fa31b254cf1ce30f695fbde67b6" rel="nofollow" data-download="{"attachment_id":44826804,"asset_id":13895577,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44826804/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32967027" href="https://pucv.academia.edu/RolandoChamy">Rolando Chamy</a><script data-card-contents-for-user="32967027" type="text/json">{"id":32967027,"first_name":"Rolando","last_name":"Chamy","domain_name":"pucv","page_name":"RolandoChamy","display_name":"Rolando Chamy","profile_url":"https://pucv.academia.edu/RolandoChamy?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-13895577">+1</span><div class="hidden js-additional-users-13895577"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://pucv.academia.edu/GonzaloRuizfilippi">Gonzalo Ruiz-filippi</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-13895577'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-13895577').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_13895577 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="13895577"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 13895577; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=13895577]").text(description); $(".js-view-count-work_13895577").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_13895577").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="13895577"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="59113" rel="nofollow" href="https://www.academia.edu/Documents/in/Anaerobic_Digestion">Anaerobic Digestion</a>, <script data-card-contents-for-ri="59113" type="text/json">{"id":59113,"name":"Anaerobic Digestion","url":"https://www.academia.edu/Documents/in/Anaerobic_Digestion?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="71289" rel="nofollow" href="https://www.academia.edu/Documents/in/Glucose">Glucose</a><script data-card-contents-for-ri="71289" type="text/json">{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13895577]'), work: {"id":13895577,"title":"Influence of temperature on the hydrolysis, acidogenesis and methanogenesis in mesophilic anaerobic digestion: parameter identification and modeling application","created_at":"2015-07-10T11:23:38.556-07:00","url":"https://www.academia.edu/13895577/Influence_of_temperature_on_the_hydrolysis_acidogenesis_and_methanogenesis_in_mesophilic_anaerobic_digestion_parameter_identification_and_modeling_application?f_ri=16062","dom_id":"work_13895577","summary":"The effect of temperature on the kinetic parameters involved in the main reactions of the anaerobic digestion process was studied. Batch tests with starch, glucose and acetic acid as substrates for hydrolysis, acidogenesis and methanogenesis, respectively, were performed in a temperature range between 15 and 458C. First order kinetics was assumed to determine the hydrolysis rate constant, while Monod and Haldane kinetics were considered for acidogenesis and methanogenesis, respectively. The results obtained showed that the anaerobic process is strongly influenced by temperature, with acidogenesis exerting the highest effect. The Cardinal Temperature Model 1 with an inflection point (CTM1) fitted properly the experimental data in the whole temperature range, except for the maximum degradation rate of acidogenesis. A simple case-study assessing the effect of temperature on an anaerobic CSTR performance indicated that with relatively simple substrates, like starch, the limiting reaction would change depending on temperature. However, when more complex substrates are used (e.g. sewage sludge), the hydrolysis might become more quickly into the limiting step.","downloadable_attachments":[{"id":44826804,"asset_id":13895577,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32967027,"first_name":"Rolando","last_name":"Chamy","domain_name":"pucv","page_name":"RolandoChamy","display_name":"Rolando Chamy","profile_url":"https://pucv.academia.edu/RolandoChamy?f_ri=16062","photo":"/images/s65_no_pic.png"},{"id":33000807,"first_name":"Gonzalo","last_name":"Ruiz-filippi","domain_name":"pucv","page_name":"GonzaloRuizfilippi","display_name":"Gonzalo Ruiz-filippi","profile_url":"https://pucv.academia.edu/GonzaloRuizfilippi?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062","nofollow":true},{"id":59113,"name":"Anaerobic Digestion","url":"https://www.academia.edu/Documents/in/Anaerobic_Digestion?f_ri=16062","nofollow":true},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=16062","nofollow":true},{"id":112334,"name":"Methanol","url":"https://www.academia.edu/Documents/in/Methanol?f_ri=16062"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=16062"},{"id":146766,"name":"Parameter Identification","url":"https://www.academia.edu/Documents/in/Parameter_Identification?f_ri=16062"},{"id":355464,"name":"Water Science and Technology","url":"https://www.academia.edu/Documents/in/Water_Science_and_Technology?f_ri=16062"},{"id":410387,"name":"Sewage","url":"https://www.academia.edu/Documents/in/Sewage?f_ri=16062"},{"id":723149,"name":"Acetic Acid","url":"https://www.academia.edu/Documents/in/Acetic_Acid?f_ri=16062"},{"id":1030794,"name":"Hydrolysis","url":"https://www.academia.edu/Documents/in/Hydrolysis?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_31848156" data-work_id="31848156" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/31848156/Arrangements_of_cationic_starch_of_varying_hydrophobicity_on_hydrophilic_and_hydrophobic_surfaces">Arrangements of cationic starch of varying hydrophobicity on hydrophilic and hydrophobic surfaces</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Arrangements of cationic starches hydrophobized by acetylation (CS-acet) deposited from aqueous electrolyte solutions onto hydrophilized and hydrophobized silica surfaces were investigated by atomic force microscopy (AFM), X-ray... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_31848156" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Arrangements of cationic starches hydrophobized by acetylation (CS-acet) deposited from aqueous electrolyte solutions onto hydrophilized and hydrophobized silica surfaces were investigated by atomic force microscopy (AFM), X-ray photoelectron spectroscopy (XPS), and contact angle measurements. The influence of electrolyte composition, acetylation degree of cationic starch (DS ACET ), and deposition method was examined. On a hydrophobic substrate, CS-acet formed an open film with structure strongly dependent on DS ACET and electrolyte composition of the solution. On a hydrophilic substrate, acetylation increased the hydrophobicity of the film when the starch was deposited by adsorbing. When deposition was made by spin coating, i.e., the CS-acet was forced onto the substrate, the hydrophobic tuning by acetylation was lost. The films deposited by spin coating were thicker and considerably rougher than those deposited by adsorbing.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/31848156" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="09a37957561d7aa009b977318c5d1310" rel="nofollow" data-download="{"attachment_id":52139544,"asset_id":31848156,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/52139544/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="61459088" href="https://independent.academia.edu/JanneLaine1">Janne Laine</a><script data-card-contents-for-user="61459088" type="text/json">{"id":61459088,"first_name":"Janne","last_name":"Laine","domain_name":"independent","page_name":"JanneLaine1","display_name":"Janne Laine","profile_url":"https://independent.academia.edu/JanneLaine1?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_31848156 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="31848156"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 31848156, container: ".js-paper-rank-work_31848156", }); 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$(".js-view-count[data-work-id=31848156]").text(description); $(".js-view-count-work_31848156").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_31848156").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="31848156"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">27</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2187" rel="nofollow" href="https://www.academia.edu/Documents/in/Biofilms">Biofilms</a>, <script data-card-contents-for-ri="2187" type="text/json">{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3614" rel="nofollow" href="https://www.academia.edu/Documents/in/Structure">Structure</a>, <script data-card-contents-for-ri="3614" type="text/json">{"id":3614,"name":"Structure","url":"https://www.academia.edu/Documents/in/Structure?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=31848156]'), work: {"id":31848156,"title":"Arrangements of cationic starch of varying hydrophobicity on hydrophilic and hydrophobic surfaces","created_at":"2017-03-13T11:49:34.340-07:00","url":"https://www.academia.edu/31848156/Arrangements_of_cationic_starch_of_varying_hydrophobicity_on_hydrophilic_and_hydrophobic_surfaces?f_ri=16062","dom_id":"work_31848156","summary":"Arrangements of cationic starches hydrophobized by acetylation (CS-acet) deposited from aqueous electrolyte solutions onto hydrophilized and hydrophobized silica surfaces were investigated by atomic force microscopy (AFM), X-ray photoelectron spectroscopy (XPS), and contact angle measurements. The influence of electrolyte composition, acetylation degree of cationic starch (DS ACET ), and deposition method was examined. On a hydrophobic substrate, CS-acet formed an open film with structure strongly dependent on DS ACET and electrolyte composition of the solution. On a hydrophilic substrate, acetylation increased the hydrophobicity of the film when the starch was deposited by adsorbing. When deposition was made by spin coating, i.e., the CS-acet was forced onto the substrate, the hydrophobic tuning by acetylation was lost. The films deposited by spin coating were thicker and considerably rougher than those deposited by adsorbing.","downloadable_attachments":[{"id":52139544,"asset_id":31848156,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":61459088,"first_name":"Janne","last_name":"Laine","domain_name":"independent","page_name":"JanneLaine1","display_name":"Janne Laine","profile_url":"https://independent.academia.edu/JanneLaine1?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=16062","nofollow":true},{"id":3614,"name":"Structure","url":"https://www.academia.edu/Documents/in/Structure?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":24373,"name":"Atomic Force Microscopy","url":"https://www.academia.edu/Documents/in/Atomic_Force_Microscopy?f_ri=16062"},{"id":34632,"name":"Film","url":"https://www.academia.edu/Documents/in/Film?f_ri=16062"},{"id":39752,"name":"Adsorption","url":"https://www.academia.edu/Documents/in/Adsorption?f_ri=16062"},{"id":43254,"name":"Composition","url":"https://www.academia.edu/Documents/in/Composition?f_ri=16062"},{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=16062"},{"id":79275,"name":"Surface modification","url":"https://www.academia.edu/Documents/in/Surface_modification?f_ri=16062"},{"id":98440,"name":"Silica","url":"https://www.academia.edu/Documents/in/Silica?f_ri=16062"},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences?f_ri=16062"},{"id":134201,"name":"Deposition","url":"https://www.academia.edu/Documents/in/Deposition?f_ri=16062"},{"id":161126,"name":"Contact angle","url":"https://www.academia.edu/Documents/in/Contact_angle?f_ri=16062"},{"id":215383,"name":"SPIN","url":"https://www.academia.edu/Documents/in/SPIN?f_ri=16062"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=16062"},{"id":364191,"name":"Hydrophobicity","url":"https://www.academia.edu/Documents/in/Hydrophobicity?f_ri=16062"},{"id":373249,"name":"Electrolytes","url":"https://www.academia.edu/Documents/in/Electrolytes?f_ri=16062"},{"id":440924,"name":"Surface Properties","url":"https://www.academia.edu/Documents/in/Surface_Properties?f_ri=16062"},{"id":463081,"name":"Acetylation","url":"https://www.academia.edu/Documents/in/Acetylation?f_ri=16062"},{"id":763589,"name":"Substrate","url":"https://www.academia.edu/Documents/in/Substrate?f_ri=16062"},{"id":902639,"name":"X Ray Photoelectron Spectroscopy","url":"https://www.academia.edu/Documents/in/X_Ray_Photoelectron_Spectroscopy?f_ri=16062"},{"id":989646,"name":"Aqueous Solution","url":"https://www.academia.edu/Documents/in/Aqueous_Solution?f_ri=16062"},{"id":1013858,"name":"Cations","url":"https://www.academia.edu/Documents/in/Cations?f_ri=16062"},{"id":1031069,"name":"Silicon Dioxide","url":"https://www.academia.edu/Documents/in/Silicon_Dioxide?f_ri=16062"},{"id":1115377,"name":"Colloid","url":"https://www.academia.edu/Documents/in/Colloid?f_ri=16062"},{"id":1276642,"name":"Electrolyte","url":"https://www.academia.edu/Documents/in/Electrolyte?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_70290254" data-work_id="70290254" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/70290254/A_novel_circulating_loop_bioreactor_with_cells_immobilized_in_loofa_Luffa_cylindrica_sponge_for_the_bioconversion_of_raw_cassava_starch_to_ethanol">A novel circulating loop bioreactor with cells immobilized in loofa (Luffa cylindrica) sponge for the bioconversion of raw cassava starch to ethanol</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A circulating loop bioreactor (CLB) with cells immobilized in loofa sponge was constructed for simultaneous aerobic and anaerobic processes. The CLB consists of an aerated riser and a non-aerated downcomer column connected at the top and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_70290254" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A circulating loop bioreactor (CLB) with cells immobilized in loofa sponge was constructed for simultaneous aerobic and anaerobic processes. The CLB consists of an aerated riser and a non-aerated downcomer column connected at the top and bottom by cylindrical pipes. Ethanol production from raw cassava starch was investigated in the CLB. Aspergillus awamori IAM 2389 and Saccharomyces cerevisiae IR2 immobilized on loofa sponge were placed, respectively, in the aerated riser column and non-aerated downcomer column. Both aamylase and glucoamylase activities increased as the aeration rate was increased. Ethanol yield and productivity increased with an increase in the aeration rate up to 0.5 vvm, but decreased at higher aeration rates. The CLB was operated at an aeration rate of 0.5 vvm for more than 600 h, resulting in an average ethanol productivity and yield from raw cassava starch of 0.5 g-ethanol l-1 h-1 and 0.45 g ethanol/g starch, respectively. In order to increase ethanol productivity, it was necessary to increase the dissolved oxygen (DO) concentration in the riser column and decrease the DO concentration in the downcomer column. However, increasing the aeration rate resulted in increases in the DO concentration in both the riser and the downcomer columns. At high aeration rate, there was no significant difference in the DO concentration in the riser and downcomer columns. The aeration rate was therefore uncoupled from the liquid circulation by attaching a timecontrolled valve in the upper connecting pipe. By optimizing the time and frequency of valve opening, and operation at high aeration rate, it was possible to maintain a very high DO concentration in the riser column and a low DO concentration in the downcomer column. Under these conditions, ethanol productivity increased by more than 100%, to 1.17 g l-1 h-1 .</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/70290254" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d64b0f5a942034f9fb13511a00500f45" rel="nofollow" data-download="{"attachment_id":80105744,"asset_id":70290254,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/80105744/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="190944091" href="https://independent.academia.edu/NoelRoble">Noel Roble</a><script data-card-contents-for-user="190944091" type="text/json">{"id":190944091,"first_name":"Noel","last_name":"Roble","domain_name":"independent","page_name":"NoelRoble","display_name":"Noel Roble","profile_url":"https://independent.academia.edu/NoelRoble?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_70290254 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="70290254"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 70290254, container: ".js-paper-rank-work_70290254", }); });</script></li><li class="js-percentile-work_70290254 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 70290254; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_70290254"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_70290254 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="70290254"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 70290254; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=70290254]").text(description); $(".js-view-count-work_70290254").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_70290254").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="70290254"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="8968" rel="nofollow" href="https://www.academia.edu/Documents/in/Productivity">Productivity</a>, <script data-card-contents-for-ri="8968" type="text/json">{"id":8968,"name":"Productivity","url":"https://www.academia.edu/Documents/in/Productivity?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" rel="nofollow" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a><script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=70290254]'), work: {"id":70290254,"title":"A novel circulating loop bioreactor with cells immobilized in loofa (Luffa cylindrica) sponge for the bioconversion of raw cassava starch to ethanol","created_at":"2022-02-02T18:24:41.883-08:00","url":"https://www.academia.edu/70290254/A_novel_circulating_loop_bioreactor_with_cells_immobilized_in_loofa_Luffa_cylindrica_sponge_for_the_bioconversion_of_raw_cassava_starch_to_ethanol?f_ri=16062","dom_id":"work_70290254","summary":"A circulating loop bioreactor (CLB) with cells immobilized in loofa sponge was constructed for simultaneous aerobic and anaerobic processes. The CLB consists of an aerated riser and a non-aerated downcomer column connected at the top and bottom by cylindrical pipes. Ethanol production from raw cassava starch was investigated in the CLB. Aspergillus awamori IAM 2389 and Saccharomyces cerevisiae IR2 immobilized on loofa sponge were placed, respectively, in the aerated riser column and non-aerated downcomer column. Both aamylase and glucoamylase activities increased as the aeration rate was increased. Ethanol yield and productivity increased with an increase in the aeration rate up to 0.5 vvm, but decreased at higher aeration rates. The CLB was operated at an aeration rate of 0.5 vvm for more than 600 h, resulting in an average ethanol productivity and yield from raw cassava starch of 0.5 g-ethanol l-1 h-1 and 0.45 g ethanol/g starch, respectively. In order to increase ethanol productivity, it was necessary to increase the dissolved oxygen (DO) concentration in the riser column and decrease the DO concentration in the downcomer column. However, increasing the aeration rate resulted in increases in the DO concentration in both the riser and the downcomer columns. At high aeration rate, there was no significant difference in the DO concentration in the riser and downcomer columns. The aeration rate was therefore uncoupled from the liquid circulation by attaching a timecontrolled valve in the upper connecting pipe. By optimizing the time and frequency of valve opening, and operation at high aeration rate, it was possible to maintain a very high DO concentration in the riser column and a low DO concentration in the downcomer column. Under these conditions, ethanol productivity increased by more than 100%, to 1.17 g l-1 h-1 .","downloadable_attachments":[{"id":80105744,"asset_id":70290254,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":190944091,"first_name":"Noel","last_name":"Roble","domain_name":"independent","page_name":"NoelRoble","display_name":"Noel Roble","profile_url":"https://independent.academia.edu/NoelRoble?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":8968,"name":"Productivity","url":"https://www.academia.edu/Documents/in/Productivity?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062"},{"id":45504,"name":"Aspergillus","url":"https://www.academia.edu/Documents/in/Aspergillus?f_ri=16062"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=16062"},{"id":58370,"name":"Bioreactor","url":"https://www.academia.edu/Documents/in/Bioreactor?f_ri=16062"},{"id":74761,"name":"Industrial microbiology","url":"https://www.academia.edu/Documents/in/Industrial_microbiology?f_ri=16062"},{"id":109384,"name":"Viscosity","url":"https://www.academia.edu/Documents/in/Viscosity?f_ri=16062"},{"id":121414,"name":"Ethanol Production","url":"https://www.academia.edu/Documents/in/Ethanol_Production?f_ri=16062"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=16062"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":269171,"name":"Applied Microbiology and Biotechnology","url":"https://www.academia.edu/Documents/in/Applied_Microbiology_and_Biotechnology?f_ri=16062"},{"id":380825,"name":"Oxygen","url":"https://www.academia.edu/Documents/in/Oxygen?f_ri=16062"},{"id":501201,"name":"Bioreactors","url":"https://www.academia.edu/Documents/in/Bioreactors?f_ri=16062"},{"id":528241,"name":"Biotransformation","url":"https://www.academia.edu/Documents/in/Biotransformation?f_ri=16062"},{"id":575273,"name":"Dissolved Oxygen","url":"https://www.academia.edu/Documents/in/Dissolved_Oxygen?f_ri=16062"},{"id":1145520,"name":"Equipment Design","url":"https://www.academia.edu/Documents/in/Equipment_Design?f_ri=16062"},{"id":2142568,"name":"Thallophyta","url":"https://www.academia.edu/Documents/in/Thallophyta?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_49502016" data-work_id="49502016" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/49502016/Composition_of_Starch_and_Protein_of_Milled_Rice_as_Related_to_Cooking_Process">Composition of Starch and Protein of Milled Rice as Related to Cooking Process</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Rice is a principal source of carbohydrate and protein. An increase in protein content has been reported to be accompanied by a reduction in the amounts of all essential amino acids. However, a study for 16 varieties indicated that not... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_49502016" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Rice is a principal source of carbohydrate and protein. An increase in protein content has been reported to be accompanied by a reduction in the amounts of all essential amino acids. However, a study for 16 varieties indicated that not all the essential amino acids were ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/49502016" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="468a861262271065f42d23dff71ad4b9" rel="nofollow" data-download="{"attachment_id":67839746,"asset_id":49502016,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67839746/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="181641522" href="https://independent.academia.edu/MohamedElsaied22">Mohamed Elsaied</a><script data-card-contents-for-user="181641522" type="text/json">{"id":181641522,"first_name":"Mohamed","last_name":"Elsaied","domain_name":"independent","page_name":"MohamedElsaied22","display_name":"Mohamed Elsaied","profile_url":"https://independent.academia.edu/MohamedElsaied22?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_49502016 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="49502016"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 49502016, container: ".js-paper-rank-work_49502016", }); 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$(".js-view-count[data-work-id=49502016]").text(description); $(".js-view-count-work_49502016").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_49502016").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="49502016"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a><script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=49502016]'), work: {"id":49502016,"title":"Composition of Starch and Protein of Milled Rice as Related to Cooking Process","created_at":"2021-07-01T15:54:40.053-07:00","url":"https://www.academia.edu/49502016/Composition_of_Starch_and_Protein_of_Milled_Rice_as_Related_to_Cooking_Process?f_ri=16062","dom_id":"work_49502016","summary":"Rice is a principal source of carbohydrate and protein. An increase in protein content has been reported to be accompanied by a reduction in the amounts of all essential amino acids. However, a study for 16 varieties indicated that not all the essential amino acids were ...","downloadable_attachments":[{"id":67839746,"asset_id":49502016,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":181641522,"first_name":"Mohamed","last_name":"Elsaied","domain_name":"independent","page_name":"MohamedElsaied22","display_name":"Mohamed Elsaied","profile_url":"https://independent.academia.edu/MohamedElsaied22?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4918689" data-work_id="4918689" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4918689/Effects_of_plantain_and_corn_starches_on_the_mechanical_and_disintegration_properties_of_paracetamol_tablets">Effects of plantain and corn starches on the mechanical and disintegration properties of paracetamol tablets</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The effects of plantain starch obtained from the unripe fruit of the plantMusa paradisiaca L. (Musaceae) on the mechanical and disintegration properties of paracetamol tablets have been investigated in comparison with the effects of corn... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_4918689" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The effects of plantain starch obtained from the unripe fruit of the plantMusa paradisiaca L. (Musaceae) on the mechanical and disintegration properties of paracetamol tablets have been investigated in comparison with the effects of corn starch BP using a 23 factorial experimental design. The individual and combined effects of nature of starch binder (N), concentration of starch binder (C), and the relative density of tablet (RD) on the tensile strength (TS), brittle fracture index (BFI), and disintegration time (DT) of the tablets were investigated. The ranking of the individual effects on TS was RD>C≫N, on BFI was C≫RD>N and on DT was N>C>RD. The ranking for the interaction effects on TS and DT was N-C≫N-RD>C-RD, while that on BFI was N-C≫C-RD>N-RD. Changing nature of starch from a “low” (plantain starch) to a “high” (corn starch) level, increasing the concentration of starch binding agent from 2.5% to 10.0% wt/wt, and increasing relative density of the tablet from 0.80 to 0.90, led to increase in the values of TS and DT, but a decrease in BFI. Thus, tablets containing plantain starch had lower tensile strength and disintegration time values than those containing corn starch, but showed better ability to reduce the lamination and capping tendency in paracetamol tablet formulation. The interaction between N and C was significantly (P<.001) higher than those between N and RD and between C and RD. There is therefore the need to carefully choose the nature (N) and concentration (C) of starch used as binding agent in tablet formulations to obtain tablets of desired bond strength and disintegration properties. Furthermore, plantain starch could be useful as an alternative binding agent to cornstarch, especially where faster disintegration is required and the problems of lamination and capping are of particular concern.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/4918689" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c14f93cb348627afb73dad5eba51859b" rel="nofollow" data-download="{"attachment_id":49558756,"asset_id":4918689,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49558756/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6445130" href="https://ibadan.academia.edu/OOdeku">Oluwatoyin Odeku</a><script data-card-contents-for-user="6445130" type="text/json">{"id":6445130,"first_name":"Oluwatoyin","last_name":"Odeku","domain_name":"ibadan","page_name":"OOdeku","display_name":"Oluwatoyin Odeku","profile_url":"https://ibadan.academia.edu/OOdeku?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_4918689 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="4918689"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 4918689, container: ".js-paper-rank-work_4918689", }); });</script></li><li class="js-percentile-work_4918689 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 4918689; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4918689"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4918689 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4918689"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4918689; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4918689]").text(description); $(".js-view-count-work_4918689").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4918689").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4918689"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="21747" rel="nofollow" href="https://www.academia.edu/Documents/in/Experimental_Design">Experimental Design</a>, <script data-card-contents-for-ri="21747" type="text/json">{"id":21747,"name":"Experimental Design","url":"https://www.academia.edu/Documents/in/Experimental_Design?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="150955" rel="nofollow" href="https://www.academia.edu/Documents/in/Musa">Musa</a>, <script data-card-contents-for-ri="150955" type="text/json">{"id":150955,"name":"Musa","url":"https://www.academia.edu/Documents/in/Musa?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="205584" rel="nofollow" href="https://www.academia.edu/Documents/in/Solubility">Solubility</a><script data-card-contents-for-ri="205584" type="text/json">{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4918689]'), work: {"id":4918689,"title":"Effects of plantain and corn starches on the mechanical and disintegration properties of paracetamol tablets","created_at":"2013-10-28T20:37:11.422-07:00","url":"https://www.academia.edu/4918689/Effects_of_plantain_and_corn_starches_on_the_mechanical_and_disintegration_properties_of_paracetamol_tablets?f_ri=16062","dom_id":"work_4918689","summary":"The effects of plantain starch obtained from the unripe fruit of the plantMusa paradisiaca L. (Musaceae) on the mechanical and disintegration properties of paracetamol tablets have been investigated in comparison with the effects of corn starch BP using a 23 factorial experimental design. The individual and combined effects of nature of starch binder (N), concentration of starch binder (C), and the relative density of tablet (RD) on the tensile strength (TS), brittle fracture index (BFI), and disintegration time (DT) of the tablets were investigated. The ranking of the individual effects on TS was RD\u003eC≫N, on BFI was C≫RD\u003eN and on DT was N\u003eC\u003eRD. The ranking for the interaction effects on TS and DT was N-C≫N-RD\u003eC-RD, while that on BFI was N-C≫C-RD\u003eN-RD. Changing nature of starch from a “low” (plantain starch) to a “high” (corn starch) level, increasing the concentration of starch binding agent from 2.5% to 10.0% wt/wt, and increasing relative density of the tablet from 0.80 to 0.90, led to increase in the values of TS and DT, but a decrease in BFI. Thus, tablets containing plantain starch had lower tensile strength and disintegration time values than those containing corn starch, but showed better ability to reduce the lamination and capping tendency in paracetamol tablet formulation. The interaction between N and C was significantly (P\u003c.001) higher than those between N and RD and between C and RD. There is therefore the need to carefully choose the nature (N) and concentration (C) of starch used as binding agent in tablet formulations to obtain tablets of desired bond strength and disintegration properties. Furthermore, plantain starch could be useful as an alternative binding agent to cornstarch, especially where faster disintegration is required and the problems of lamination and capping are of particular concern.","downloadable_attachments":[{"id":49558756,"asset_id":4918689,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6445130,"first_name":"Oluwatoyin","last_name":"Odeku","domain_name":"ibadan","page_name":"OOdeku","display_name":"Oluwatoyin Odeku","profile_url":"https://ibadan.academia.edu/OOdeku?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":21747,"name":"Experimental Design","url":"https://www.academia.edu/Documents/in/Experimental_Design?f_ri=16062","nofollow":true},{"id":150955,"name":"Musa","url":"https://www.academia.edu/Documents/in/Musa?f_ri=16062","nofollow":true},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062","nofollow":true},{"id":250371,"name":"Bond Strength","url":"https://www.academia.edu/Documents/in/Bond_Strength?f_ri=16062"},{"id":336524,"name":"Relative Density","url":"https://www.academia.edu/Documents/in/Relative_Density?f_ri=16062"},{"id":350931,"name":"Mechanical Stress","url":"https://www.academia.edu/Documents/in/Mechanical_Stress?f_ri=16062"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=16062"},{"id":592549,"name":"Interaction effect","url":"https://www.academia.edu/Documents/in/Interaction_effect?f_ri=16062"},{"id":597305,"name":"AAPS PharmSciTech","url":"https://www.academia.edu/Documents/in/AAPS_PharmSciTech?f_ri=16062"},{"id":702286,"name":"Brittle Fracture","url":"https://www.academia.edu/Documents/in/Brittle_Fracture?f_ri=16062"},{"id":724415,"name":"Acetaminophen","url":"https://www.academia.edu/Documents/in/Acetaminophen?f_ri=16062"},{"id":749302,"name":"Indexation","url":"https://www.academia.edu/Documents/in/Indexation?f_ri=16062"},{"id":973999,"name":"Tensile Strength","url":"https://www.academia.edu/Documents/in/Tensile_Strength?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13460459 coauthored" data-work_id="13460459" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/13460459/High_pressure_application_for_food_biopolymers">High pressure application for food biopolymers</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_13460459" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressuretemperature-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/13460459" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c371a22dff766aaafb34cc74cbdb64d6" rel="nofollow" data-download="{"attachment_id":45324109,"asset_id":13460459,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45324109/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32728184" href="https://independent.academia.edu/KnorrD">D. Knorr</a><script data-card-contents-for-user="32728184" type="text/json">{"id":32728184,"first_name":"D.","last_name":"Knorr","domain_name":"independent","page_name":"KnorrD","display_name":"D. Knorr","profile_url":"https://independent.academia.edu/KnorrD?f_ri=16062","photo":"https://0.academia-photos.com/32728184/91741682/80545941/s65_d..knorr.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-13460459">+1</span><div class="hidden js-additional-users-13460459"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/RomanBuckow">Roman Buckow</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-13460459'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-13460459').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_13460459 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="13460459"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 13460459, container: ".js-paper-rank-work_13460459", }); });</script></li><li class="js-percentile-work_13460459 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 13460459; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_13460459"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_13460459 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="13460459"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 13460459; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=13460459]").text(description); $(".js-view-count-work_13460459").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_13460459").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="13460459"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">17</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="522" rel="nofollow" href="https://www.academia.edu/Documents/in/Thermodynamics">Thermodynamics</a>, <script data-card-contents-for-ri="522" type="text/json">{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4107" rel="nofollow" href="https://www.academia.edu/Documents/in/High_Pressure">High Pressure</a>, <script data-card-contents-for-ri="4107" type="text/json">{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31630" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Processing">Food Processing</a><script data-card-contents-for-ri="31630" type="text/json">{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13460459]'), work: {"id":13460459,"title":"High pressure application for food biopolymers","created_at":"2015-06-30T23:21:25.232-07:00","url":"https://www.academia.edu/13460459/High_pressure_application_for_food_biopolymers?f_ri=16062","dom_id":"work_13460459","summary":"High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressuretemperature-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.","downloadable_attachments":[{"id":45324109,"asset_id":13460459,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32728184,"first_name":"D.","last_name":"Knorr","domain_name":"independent","page_name":"KnorrD","display_name":"D. Knorr","profile_url":"https://independent.academia.edu/KnorrD?f_ri=16062","photo":"https://0.academia-photos.com/32728184/91741682/80545941/s65_d..knorr.png"},{"id":32689172,"first_name":"Roman","last_name":"Buckow","domain_name":"independent","page_name":"RomanBuckow","display_name":"Roman Buckow","profile_url":"https://independent.academia.edu/RomanBuckow?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true},{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing?f_ri=16062","nofollow":true},{"id":38443,"name":"Protein Stability","url":"https://www.academia.edu/Documents/in/Protein_Stability?f_ri=16062"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062"},{"id":55163,"name":"Enzymes","url":"https://www.academia.edu/Documents/in/Enzymes?f_ri=16062"},{"id":59221,"name":"Phase Diagrams","url":"https://www.academia.edu/Documents/in/Phase_Diagrams?f_ri=16062"},{"id":92325,"name":"Biopolymers","url":"https://www.academia.edu/Documents/in/Biopolymers?f_ri=16062"},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences?f_ri=16062"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=16062"},{"id":181569,"name":"Proteins","url":"https://www.academia.edu/Documents/in/Proteins?f_ri=16062"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=16062"},{"id":348485,"name":"Prions","url":"https://www.academia.edu/Documents/in/Prions?f_ri=16062"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=16062"},{"id":1029284,"name":"Enzymatic Activity","url":"https://www.academia.edu/Documents/in/Enzymatic_Activity?f_ri=16062"},{"id":1309909,"name":"Hydrostatic Pressure","url":"https://www.academia.edu/Documents/in/Hydrostatic_Pressure?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15525042" data-work_id="15525042" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15525042/Lightweight_biopolymer_drilling_fluid_for_underbalanced_drilling_An_optimization_study">Lightweight biopolymer drilling fluid for underbalanced drilling: An optimization study</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch)... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_15525042" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch) were varied to analyze their effects on three vital responses: density, plastic viscosity (PV) and yield point (YE') of the fluid. Based on the results, the optimum condition was achieved at concentrations of glass bubbles, clay, xanthan gum and starch of 24.46% w/v,0.63% w/v, 0.21% w/v and 2.41% w/v, respectively. The results showed that it is possible to predict the three response parameters using models generated by RSM since the experimental values were found to be in good agreement with the predicted values (error <1.0, standard deviation < 0.5 and accuracy > 98.5%). (C) 2015 Elsevier B.V. All rights reserved. <br /> <br />Link to Full-Text Articles : <br /><a href="http://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01&acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c" rel="nofollow">http://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01&acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c</a></div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/15525042" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8f22971b28e4ca00ef436a11938c3d48" rel="nofollow" data-download="{"attachment_id":38708252,"asset_id":15525042,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/38708252/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="28384652" href="https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya">Faculty of Engineering University of Malaya</a><script data-card-contents-for-user="28384652" type="text/json">{"id":28384652,"first_name":"Faculty of Engineering","last_name":"University of Malaya","domain_name":"malaya","page_name":"FacultyofEngineeringUniversityofMalaya","display_name":"Faculty of Engineering University of Malaya","profile_url":"https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya?f_ri=16062","photo":"https://0.academia-photos.com/28384652/8018956/8981173/s65_faculty_of_engineering.university_of_malaya.jpg"}</script></span></span></li><li class="js-paper-rank-work_15525042 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="15525042"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 15525042, container: ".js-paper-rank-work_15525042", }); 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$(".js-view-count[data-work-id=15525042]").text(description); $(".js-view-count-work_15525042").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_15525042").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="15525042"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="2337" rel="nofollow" href="https://www.academia.edu/Documents/in/Performance_Studies">Performance Studies</a>, <script data-card-contents-for-ri="2337" type="text/json">{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4523" rel="nofollow" href="https://www.academia.edu/Documents/in/Water_quality">Water quality</a>, <script data-card-contents-for-ri="4523" type="text/json">{"id":4523,"name":"Water quality","url":"https://www.academia.edu/Documents/in/Water_quality?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9508" rel="nofollow" href="https://www.academia.edu/Documents/in/Response_Surface_Methodology">Response Surface Methodology</a>, <script data-card-contents-for-ri="9508" type="text/json">{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=15525042]'), work: {"id":15525042,"title":"Lightweight biopolymer drilling fluid for underbalanced drilling: An optimization study","created_at":"2015-09-08T18:55:55.658-07:00","url":"https://www.academia.edu/15525042/Lightweight_biopolymer_drilling_fluid_for_underbalanced_drilling_An_optimization_study?f_ri=16062","dom_id":"work_15525042","summary":"This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch) were varied to analyze their effects on three vital responses: density, plastic viscosity (PV) and yield point (YE') of the fluid. Based on the results, the optimum condition was achieved at concentrations of glass bubbles, clay, xanthan gum and starch of 24.46% w/v,0.63% w/v, 0.21% w/v and 2.41% w/v, respectively. The results showed that it is possible to predict the three response parameters using models generated by RSM since the experimental values were found to be in good agreement with the predicted values (error \u003c1.0, standard deviation \u003c 0.5 and accuracy \u003e 98.5%). (C) 2015 Elsevier B.V. All rights reserved.\r\n\r\nLink to Full-Text Articles :\r\nhttp://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01\u0026acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c ","downloadable_attachments":[{"id":38708252,"asset_id":15525042,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":28384652,"first_name":"Faculty of Engineering","last_name":"University of Malaya","domain_name":"malaya","page_name":"FacultyofEngineeringUniversityofMalaya","display_name":"Faculty of Engineering University of Malaya","profile_url":"https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya?f_ri=16062","photo":"https://0.academia-photos.com/28384652/8018956/8981173/s65_faculty_of_engineering.university_of_malaya.jpg"}],"research_interests":[{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=16062","nofollow":true},{"id":4523,"name":"Water quality","url":"https://www.academia.edu/Documents/in/Water_quality?f_ri=16062","nofollow":true},{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":96172,"name":"Flocculation","url":"https://www.academia.edu/Documents/in/Flocculation?f_ri=16062"},{"id":128703,"name":"Xanthan Gum","url":"https://www.academia.edu/Documents/in/Xanthan_Gum?f_ri=16062"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=16062"},{"id":668595,"name":"Coagulation","url":"https://www.academia.edu/Documents/in/Coagulation?f_ri=16062"},{"id":744134,"name":"lactic acid fermentation RSM","url":"https://www.academia.edu/Documents/in/lactic_acid_fermentation_RSM?f_ri=16062"},{"id":823177,"name":"Response Surface Methodology (RSM)","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology_RSM_?f_ri=16062"},{"id":1352770,"name":"Underbalanced Drilling","url":"https://www.academia.edu/Documents/in/Underbalanced_Drilling?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_78416292" data-work_id="78416292" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" rel="nofollow" href="https://www.academia.edu/78416292/Thermodynamic_study_of_binary_system_Propafenone_Hydrocloride_with_Metoprolol_Tartrate_Solid_liquid_equilibrium_and_compatibility_with_%CE%B1_lactose_monohydrate_and_corn_starch">Thermodynamic study of binary system Propafenone Hydrocloride with Metoprolol Tartrate: Solid–liquid equilibrium and compatibility with α-lactose monohydrate and corn starch</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Solid-liquid equilibrium (SLE) for binary mixture of Propafenone Hydrocloride (PP) with Metoprolol Tartrate (MT) was investigated using differential scanning calorimetry (DSC) and corresponding activity coefficients were calculated.... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_78416292" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Solid-liquid equilibrium (SLE) for binary mixture of Propafenone Hydrocloride (PP) with Metoprolol Tartrate (MT) was investigated using differential scanning calorimetry (DSC) and corresponding activity coefficients were calculated. Simple eutectic behavior for this system was observed. The excess thermodynamic functions: G(E) and S(E) for the pre-, post-, and eutectic composition have been obtained using the computed activity coefficients data of the eutectic phase with their excess chemical potentials μi(E) (i=1, 2). The experimental solid-liquid phase temperatures were compared with predictions obtained from available eutectic equilibrium models. The results indicate non-ideality in this mixture. Also, the compatibility of each component and their eutectic mixture with usual excipients was investigated, and the DSC experiments indicate possible weak interactions with α-lactose monohydrate and compatibility with corn starch. The results obtained were confirmed by FT-IR measurements.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/78416292" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="59086056" href="https://independent.academia.edu/ElenaPincu">Elena Pincu</a><script data-card-contents-for-user="59086056" type="text/json">{"id":59086056,"first_name":"Elena","last_name":"Pincu","domain_name":"independent","page_name":"ElenaPincu","display_name":"Elena Pincu","profile_url":"https://independent.academia.edu/ElenaPincu?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_78416292 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="78416292"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 78416292, container: ".js-paper-rank-work_78416292", }); 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$(".js-view-count[data-work-id=78416292]").text(description); $(".js-view-count-work_78416292").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_78416292").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="78416292"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="522" rel="nofollow" href="https://www.academia.edu/Documents/in/Thermodynamics">Thermodynamics</a>, <script data-card-contents-for-ri="522" type="text/json">{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="23628" rel="nofollow" href="https://www.academia.edu/Documents/in/Thermochemistry">Thermochemistry</a><script data-card-contents-for-ri="23628" type="text/json">{"id":23628,"name":"Thermochemistry","url":"https://www.academia.edu/Documents/in/Thermochemistry?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=78416292]'), work: {"id":78416292,"title":"Thermodynamic study of binary system Propafenone Hydrocloride with Metoprolol Tartrate: Solid–liquid equilibrium and compatibility with α-lactose monohydrate and corn starch","created_at":"2022-05-04T04:34:59.679-07:00","url":"https://www.academia.edu/78416292/Thermodynamic_study_of_binary_system_Propafenone_Hydrocloride_with_Metoprolol_Tartrate_Solid_liquid_equilibrium_and_compatibility_with_%CE%B1_lactose_monohydrate_and_corn_starch?f_ri=16062","dom_id":"work_78416292","summary":"Solid-liquid equilibrium (SLE) for binary mixture of Propafenone Hydrocloride (PP) with Metoprolol Tartrate (MT) was investigated using differential scanning calorimetry (DSC) and corresponding activity coefficients were calculated. Simple eutectic behavior for this system was observed. The excess thermodynamic functions: G(E) and S(E) for the pre-, post-, and eutectic composition have been obtained using the computed activity coefficients data of the eutectic phase with their excess chemical potentials μi(E) (i=1, 2). The experimental solid-liquid phase temperatures were compared with predictions obtained from available eutectic equilibrium models. The results indicate non-ideality in this mixture. Also, the compatibility of each component and their eutectic mixture with usual excipients was investigated, and the DSC experiments indicate possible weak interactions with α-lactose monohydrate and compatibility with corn starch. The results obtained were confirmed by FT-IR measurements.","downloadable_attachments":[],"ordered_authors":[{"id":59086056,"first_name":"Elena","last_name":"Pincu","domain_name":"independent","page_name":"ElenaPincu","display_name":"Elena Pincu","profile_url":"https://independent.academia.edu/ElenaPincu?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":522,"name":"Thermodynamics","url":"https://www.academia.edu/Documents/in/Thermodynamics?f_ri=16062","nofollow":true},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":23628,"name":"Thermochemistry","url":"https://www.academia.edu/Documents/in/Thermochemistry?f_ri=16062","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062"},{"id":41745,"name":"Pharmaceutics","url":"https://www.academia.edu/Documents/in/Pharmaceutics?f_ri=16062"},{"id":78753,"name":"Differential scanning calorimetry","url":"https://www.academia.edu/Documents/in/Differential_scanning_calorimetry?f_ri=16062"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=16062"},{"id":139262,"name":"DSC","url":"https://www.academia.edu/Documents/in/DSC?f_ri=16062"},{"id":173963,"name":"Phase transition","url":"https://www.academia.edu/Documents/in/Phase_transition?f_ri=16062"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=16062"},{"id":398650,"name":"Fourier transform infrared spectroscopy","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared_spectroscopy?f_ri=16062"},{"id":781097,"name":"Lactose","url":"https://www.academia.edu/Documents/in/Lactose?f_ri=16062"},{"id":1135766,"name":"Excipients","url":"https://www.academia.edu/Documents/in/Excipients?f_ri=16062"},{"id":1135812,"name":"Drug Compounding","url":"https://www.academia.edu/Documents/in/Drug_Compounding?f_ri=16062"},{"id":2037336,"name":"Phase Equilibrium","url":"https://www.academia.edu/Documents/in/Phase_Equilibrium?f_ri=16062"},{"id":2556456,"name":"Metoprolol","url":"https://www.academia.edu/Documents/in/Metoprolol?f_ri=16062"},{"id":3789884,"name":"Pharmacology and pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_66543255" data-work_id="66543255" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/66543255/Cutinase_purification_on_poly_ethylene_glycol_hydroxypropyl_starch_aqueous_two_phase_systems">Cutinase purification on poly (ethylene glycol)–hydroxypropyl starch aqueous two-phase systems</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The partition behaviour of cutinase on poly(ethylene glycol) (PEG)-hydroxypropyl starch aqueous two-phase systems was characterized. The effect of molecular mass of PEG, the pH of the system and tie-line length on cutinase partition... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_66543255" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The partition behaviour of cutinase on poly(ethylene glycol) (PEG)-hydroxypropyl starch aqueous two-phase systems was characterized. The effect of molecular mass of PEG, the pH of the system and tie-line length on cutinase partition coefficient and cutinase yield to the top phase was investigated for systems prepared with a purified hydroxypropyl starch (Reppal PES 100) and a crude one (HPS). The effect of the presence of different salts, such as sodium chloride, sodium sulphate and ammonium sulphate, on cutinase partition was also studied. The results lead to the conclusion that aqueous two-phase systems composed of PEG and hydroxypropyl starch are not efficient in the purification of cutinase. In the majority of cases, the partition coefficients were very close to 1, with pH being the factor which affects most cutinase partition. Partition coefficients were significantly improved when salts were added to the systems. For PEG 4000-Reppal PES 100 [at pH 4.0; 0.5 M (NH) SO ], the partition coefficient for cutinase was 3.7, while a value of 12 was obtained for PEG 4000-HPS (at 4 2 4 pH 4.0; 1 M NaCl). An isoelectric point (pI) of 7.8 was confirmed for cutinase by constructing a cross partition graphic from the results obtained in the experiments with different salts.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/66543255" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b8e3e9bee2375f37357ea9cc74c970e8" rel="nofollow" data-download="{"attachment_id":77693704,"asset_id":66543255,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/77693704/download_file?st=MTc0MDk1NTEwMSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="31342870" href="https://independent.academia.edu/deAlmeidaCatarina">Catarina de Almeida</a><script data-card-contents-for-user="31342870" type="text/json">{"id":31342870,"first_name":"Catarina","last_name":"de Almeida","domain_name":"independent","page_name":"deAlmeidaCatarina","display_name":"Catarina de Almeida","profile_url":"https://independent.academia.edu/deAlmeidaCatarina?f_ri=16062","photo":"https://0.academia-photos.com/31342870/9235335/10296427/s65_catarina.de_almeida.jpg_oh_4c3275d848a20e1ac7afcffa6dc63cda_oe_5607791a"}</script></span></span></li><li class="js-paper-rank-work_66543255 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="66543255"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 66543255, container: ".js-paper-rank-work_66543255", }); });</script></li><li class="js-percentile-work_66543255 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 66543255; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_66543255"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_66543255 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="66543255"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 66543255; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=66543255]").text(description); $(".js-view-count-work_66543255").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_66543255").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="66543255"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2215" rel="nofollow" href="https://www.academia.edu/Documents/in/Water">Water</a>, <script data-card-contents-for-ri="2215" type="text/json">{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" rel="nofollow" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a><script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=66543255]'), work: {"id":66543255,"title":"Cutinase purification on poly (ethylene glycol)–hydroxypropyl starch aqueous two-phase systems","created_at":"2021-12-30T04:20:37.753-08:00","url":"https://www.academia.edu/66543255/Cutinase_purification_on_poly_ethylene_glycol_hydroxypropyl_starch_aqueous_two_phase_systems?f_ri=16062","dom_id":"work_66543255","summary":"The partition behaviour of cutinase on poly(ethylene glycol) (PEG)-hydroxypropyl starch aqueous two-phase systems was characterized. The effect of molecular mass of PEG, the pH of the system and tie-line length on cutinase partition coefficient and cutinase yield to the top phase was investigated for systems prepared with a purified hydroxypropyl starch (Reppal PES 100) and a crude one (HPS). The effect of the presence of different salts, such as sodium chloride, sodium sulphate and ammonium sulphate, on cutinase partition was also studied. The results lead to the conclusion that aqueous two-phase systems composed of PEG and hydroxypropyl starch are not efficient in the purification of cutinase. In the majority of cases, the partition coefficients were very close to 1, with pH being the factor which affects most cutinase partition. Partition coefficients were significantly improved when salts were added to the systems. For PEG 4000-Reppal PES 100 [at pH 4.0; 0.5 M (NH) SO ], the partition coefficient for cutinase was 3.7, while a value of 12 was obtained for PEG 4000-HPS (at 4 2 4 pH 4.0; 1 M NaCl). An isoelectric point (pI) of 7.8 was confirmed for cutinase by constructing a cross partition graphic from the results obtained in the experiments with different salts.","downloadable_attachments":[{"id":77693704,"asset_id":66543255,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":31342870,"first_name":"Catarina","last_name":"de Almeida","domain_name":"independent","page_name":"deAlmeidaCatarina","display_name":"Catarina de Almeida","profile_url":"https://independent.academia.edu/deAlmeidaCatarina?f_ri=16062","photo":"https://0.academia-photos.com/31342870/9235335/10296427/s65_catarina.de_almeida.jpg_oh_4c3275d848a20e1ac7afcffa6dc63cda_oe_5607791a"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062","nofollow":true},{"id":205581,"name":"Partition Coefficient","url":"https://www.academia.edu/Documents/in/Partition_Coefficient?f_ri=16062"},{"id":224080,"name":"Aqueous Two Phase System","url":"https://www.academia.edu/Documents/in/Aqueous_Two_Phase_System?f_ri=16062"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=16062"},{"id":394514,"name":"Poly Ethylene Glycol","url":"https://www.academia.edu/Documents/in/Poly_Ethylene_Glycol?f_ri=16062"},{"id":585595,"name":"Molecular Mass","url":"https://www.academia.edu/Documents/in/Molecular_Mass?f_ri=16062"},{"id":695018,"name":"Molecular weight","url":"https://www.academia.edu/Documents/in/Molecular_weight?f_ri=16062"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=16062"},{"id":1223913,"name":"Sodium Chloride","url":"https://www.academia.edu/Documents/in/Sodium_Chloride?f_ri=16062"},{"id":1401876,"name":"Ammonium Sulphate Research","url":"https://www.academia.edu/Documents/in/Ammonium_Sulphate_Research?f_ri=16062"},{"id":1650162,"name":"Ethylene Glycol","url":"https://www.academia.edu/Documents/in/Ethylene_Glycol?f_ri=16062"},{"id":2230304,"name":"Ammonium Sulphate","url":"https://www.academia.edu/Documents/in/Ammonium_Sulphate?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_75589624" data-work_id="75589624" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/75589624/Potato_Starch_for_Enhancing_the_Properties_of_the_Drilling_Fluids">Potato Starch for Enhancing the Properties of the Drilling Fluids</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Different additives are used in drilling fluids when the demanded properties cannot be gotten with clays. Drilling muds needs several additives and materials to give good characteristics. There are local alternatives more suitable for... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_75589624" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Different additives are used in drilling fluids when the demanded properties cannot be gotten with clays. Drilling muds needs several additives and materials to give good characteristics. There are local alternatives more suitable for enhancing the rheology and filtration of drilling fluids. An experimental work had been conducted to assess the suitability of using potato starch to enhance rheological properties and filtration in drilling mud. This study investigated the potato starch as a viscosifier and fluid losses agent in drilling fluid. Results from this study proved that rheological properties of potato starch mud increased when pH of drilling fluid is increased. Potato starch could be used to enhance gel strength at low pH (approximately 8.6) and viscosifir at high pH mud (approximately 10.8). The experimental work show that the optimum NaOH concentration was between (2-6) lb./bbl and if more than that concentration was used, the relation between pH and plastic viscosity would be inversed. Comparative analysis of mud properties obtained from the potato starch and starch at low pH showed good rheological properties of the starch than for potato starch, while at high pH, both of them nearly showed good rheological properties. In conclusion, potato starch reduced filtration rate of fluid and improved the characteristics and consistency of mud cake as a primary function and showed an effect on the fluid rheology as a second function.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/75589624" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="96275a5da3002690c9638a2e0ee9b720" rel="nofollow" data-download="{"attachment_id":83298222,"asset_id":75589624,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/83298222/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="162496442" href="https://uobaghdad.academia.edu/AmelAssi">Amel Assi</a><script data-card-contents-for-user="162496442" type="text/json">{"id":162496442,"first_name":"Amel","last_name":"Assi","domain_name":"uobaghdad","page_name":"AmelAssi","display_name":"Amel Assi","profile_url":"https://uobaghdad.academia.edu/AmelAssi?f_ri=16062","photo":"https://0.academia-photos.com/162496442/45608598/61200779/s65_amel.assi.png"}</script></span></span></li><li class="js-paper-rank-work_75589624 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="75589624"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 75589624, container: ".js-paper-rank-work_75589624", }); });</script></li><li class="js-percentile-work_75589624 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 75589624; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_75589624"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_75589624 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="75589624"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 75589624; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=75589624]").text(description); $(".js-view-count-work_75589624").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_75589624").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="75589624"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="511" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Science">Materials Science</a>, <script data-card-contents-for-ri="511" type="text/json">{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=75589624]'), work: {"id":75589624,"title":"Potato Starch for Enhancing the Properties of the Drilling Fluids","created_at":"2022-04-05T22:27:32.481-07:00","url":"https://www.academia.edu/75589624/Potato_Starch_for_Enhancing_the_Properties_of_the_Drilling_Fluids?f_ri=16062","dom_id":"work_75589624","summary":"Different additives are used in drilling fluids when the demanded properties cannot be gotten with clays. Drilling muds needs several additives and materials to give good characteristics. There are local alternatives more suitable for enhancing the rheology and filtration of drilling fluids. An experimental work had been conducted to assess the suitability of using potato starch to enhance rheological properties and filtration in drilling mud. This study investigated the potato starch as a viscosifier and fluid losses agent in drilling fluid. Results from this study proved that rheological properties of potato starch mud increased when pH of drilling fluid is increased. Potato starch could be used to enhance gel strength at low pH (approximately 8.6) and viscosifir at high pH mud (approximately 10.8). The experimental work show that the optimum NaOH concentration was between (2-6) lb./bbl and if more than that concentration was used, the relation between pH and plastic viscosity would be inversed. Comparative analysis of mud properties obtained from the potato starch and starch at low pH showed good rheological properties of the starch than for potato starch, while at high pH, both of them nearly showed good rheological properties. In conclusion, potato starch reduced filtration rate of fluid and improved the characteristics and consistency of mud cake as a primary function and showed an effect on the fluid rheology as a second function.","downloadable_attachments":[{"id":83298222,"asset_id":75589624,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":162496442,"first_name":"Amel","last_name":"Assi","domain_name":"uobaghdad","page_name":"AmelAssi","display_name":"Amel Assi","profile_url":"https://uobaghdad.academia.edu/AmelAssi?f_ri=16062","photo":"https://0.academia-photos.com/162496442/45608598/61200779/s65_amel.assi.png"}],"research_interests":[{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_61770088" data-work_id="61770088" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/61770088/Insulin_resistance_and_compensation_in_Thoroughbred_weanlings_adapted_to_high_glycemic_meals">Insulin resistance and compensation in Thoroughbred weanlings adapted to high-glycemic meals</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Insulin resistance has been suggested to increase the risk of certain diseases, including osteochondrosis and laminitis. Our objective was to evaluate the effect of adaptation to high-glycemic meals on glucose-insulin regulation in... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_61770088" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Insulin resistance has been suggested to increase the risk of certain diseases, including osteochondrosis and laminitis. Our objective was to evaluate the effect of adaptation to high-glycemic meals on glucose-insulin regulation in healthy Thoroughbred weanlings. Twelve Thoroughbred foals were raised on pasture and supplemented twice daily with a feed high in either sugar and starch (SS; 49% nonstructural carbohydrates, 21% NDF, 3% crude fat on a DM basis) or fat and fiber (FF; 12% nonstructural carbohydrates, 44% NDF, 10% crude fat on a DM basis). As weanlings (age 199 +/- 5 d; BW 274 +/- 5 kg) the subjects underwent a modified frequently sampled i.v. glucose tolerance test. A series of 39 blood samples was collected from -60 to 360 min, with a glucose bolus of 300 mg/kg BW injected at 0 min and an insulin bolus of 1.5 mIU/kg BW at 20 min. All samples were analyzed for glucose and insulin, and basal samples also were analyzed for plasma cortisol, triglyceride, and IGF-I. The minima...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/61770088" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="dc60fa282e24d985e52cd10b40cb1ac5" rel="nofollow" data-download="{"attachment_id":74721994,"asset_id":61770088,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/74721994/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33556540" href="https://independent.academia.edu/PatriciaHarris6">Patricia Harris</a><script data-card-contents-for-user="33556540" type="text/json">{"id":33556540,"first_name":"Patricia","last_name":"Harris","domain_name":"independent","page_name":"PatriciaHarris6","display_name":"Patricia Harris","profile_url":"https://independent.academia.edu/PatriciaHarris6?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_61770088 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="61770088"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 61770088, container: ".js-paper-rank-work_61770088", }); });</script></li><li class="js-percentile-work_61770088 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 61770088; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_61770088"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_61770088 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="61770088"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 61770088; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=61770088]").text(description); $(".js-view-count-work_61770088").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_61770088").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="61770088"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">17</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1035" rel="nofollow" href="https://www.academia.edu/Documents/in/Animal_Science">Animal Science</a>, <script data-card-contents-for-ri="1035" type="text/json">{"id":1035,"name":"Animal Science","url":"https://www.academia.edu/Documents/in/Animal_Science?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9478" rel="nofollow" href="https://www.academia.edu/Documents/in/Diet">Diet</a>, <script data-card-contents-for-ri="9478" type="text/json">{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="47884" rel="nofollow" href="https://www.academia.edu/Documents/in/Biological_Sciences">Biological Sciences</a><script data-card-contents-for-ri="47884" type="text/json">{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61770088]'), work: {"id":61770088,"title":"Insulin resistance and compensation in Thoroughbred weanlings adapted to high-glycemic meals","created_at":"2021-11-16T03:59:04.148-08:00","url":"https://www.academia.edu/61770088/Insulin_resistance_and_compensation_in_Thoroughbred_weanlings_adapted_to_high_glycemic_meals?f_ri=16062","dom_id":"work_61770088","summary":"Insulin resistance has been suggested to increase the risk of certain diseases, including osteochondrosis and laminitis. Our objective was to evaluate the effect of adaptation to high-glycemic meals on glucose-insulin regulation in healthy Thoroughbred weanlings. Twelve Thoroughbred foals were raised on pasture and supplemented twice daily with a feed high in either sugar and starch (SS; 49% nonstructural carbohydrates, 21% NDF, 3% crude fat on a DM basis) or fat and fiber (FF; 12% nonstructural carbohydrates, 44% NDF, 10% crude fat on a DM basis). As weanlings (age 199 +/- 5 d; BW 274 +/- 5 kg) the subjects underwent a modified frequently sampled i.v. glucose tolerance test. A series of 39 blood samples was collected from -60 to 360 min, with a glucose bolus of 300 mg/kg BW injected at 0 min and an insulin bolus of 1.5 mIU/kg BW at 20 min. All samples were analyzed for glucose and insulin, and basal samples also were analyzed for plasma cortisol, triglyceride, and IGF-I. The minima...","downloadable_attachments":[{"id":74721994,"asset_id":61770088,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33556540,"first_name":"Patricia","last_name":"Harris","domain_name":"independent","page_name":"PatriciaHarris6","display_name":"Patricia Harris","profile_url":"https://independent.academia.edu/PatriciaHarris6?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1035,"name":"Animal Science","url":"https://www.academia.edu/Documents/in/Animal_Science?f_ri=16062","nofollow":true},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062","nofollow":true},{"id":51373,"name":"Insulin Resistance","url":"https://www.academia.edu/Documents/in/Insulin_Resistance?f_ri=16062"},{"id":71300,"name":"Blood Glucose","url":"https://www.academia.edu/Documents/in/Blood_Glucose?f_ri=16062"},{"id":71400,"name":"Insulin","url":"https://www.academia.edu/Documents/in/Insulin?f_ri=16062"},{"id":77459,"name":"Animal","url":"https://www.academia.edu/Documents/in/Animal?f_ri=16062"},{"id":94111,"name":"Animal Feed","url":"https://www.academia.edu/Documents/in/Animal_Feed?f_ri=16062"},{"id":103298,"name":"Blood sampling","url":"https://www.academia.edu/Documents/in/Blood_sampling?f_ri=16062"},{"id":168196,"name":"Horses","url":"https://www.academia.edu/Documents/in/Horses?f_ri=16062"},{"id":179865,"name":"Glycemic Index","url":"https://www.academia.edu/Documents/in/Glycemic_Index?f_ri=16062"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=16062"},{"id":452474,"name":"Dietary fiber","url":"https://www.academia.edu/Documents/in/Dietary_fiber?f_ri=16062"},{"id":901298,"name":"Glucose Tolerance Test","url":"https://www.academia.edu/Documents/in/Glucose_Tolerance_Test?f_ri=16062"},{"id":2348526,"name":"Dietary fats","url":"https://www.academia.edu/Documents/in/Dietary_fats?f_ri=16062"},{"id":2463495,"name":"Random Allocation","url":"https://www.academia.edu/Documents/in/Random_Allocation?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_53790445" data-work_id="53790445" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/53790445/Evaluation_of_Preflo_modified_starches_as_new_direct_compression_excipients_I_Tabletting_characteristics">Evaluation of Preflo modified starches as new direct compression excipients. I. Tabletting characteristics</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This investigation evaluated some new (Preflo) and existing commercially available (Starch 1500, Star Tab) modified starches as direct compression excipients. Preflo corn starches (CH-10, CH-20, CH-30) and Preflo potato starches (P-250,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_53790445" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This investigation evaluated some new (Preflo) and existing commercially available (Starch 1500, Star Tab) modified starches as direct compression excipients. Preflo corn starches (CH-10, CH-20, CH-30) and Preflo potato starches (P-250, PI-10, PJ-20) were evaluated and compared with respect to their pharmaceutical properties such as particle size, density, flowability, friability, and compression properties. Preflo starches showed a high bulk density and good flowability. Preflo corn starches and Star Tab formed harder tablets than Preflo potato starches and Starch 1500. Data from the Athy-Heckel plots indicated that the Preflo starches are soft materials and, unlike Starch 1500, undergo plastic deformation. Tablets containing acetaminophen were also compressed with the starches and disintegration and dissolution studies were conducted. Starch 1500 tablets disintegrated in 3.5 min, whereas none of the Preflo starch tablets disintegrated in 30 min. While complete acetaminophen releas...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/53790445" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7a35309331024de95a839cab7d2d8c21" rel="nofollow" data-download="{"attachment_id":70466935,"asset_id":53790445,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/70466935/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="123923898" href="https://independent.academia.edu/SHUKLAATULKUMAR">ATUL KUMAR SHUKLA</a><script data-card-contents-for-user="123923898" type="text/json">{"id":123923898,"first_name":"ATUL KUMAR","last_name":"SHUKLA","domain_name":"independent","page_name":"SHUKLAATULKUMAR","display_name":"ATUL KUMAR SHUKLA","profile_url":"https://independent.academia.edu/SHUKLAATULKUMAR?f_ri=16062","photo":"https://0.academia-photos.com/123923898/32326466/29278232/s65_atul_kumar.shukla.jpg"}</script></span></span></li><li class="js-paper-rank-work_53790445 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="53790445"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 53790445, container: ".js-paper-rank-work_53790445", }); });</script></li><li class="js-percentile-work_53790445 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 53790445; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_53790445"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_53790445 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="53790445"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 53790445; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=53790445]").text(description); $(".js-view-count-work_53790445").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_53790445").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="53790445"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="41418" rel="nofollow" href="https://www.academia.edu/Documents/in/Potato">Potato</a>, <script data-card-contents-for-ri="41418" type="text/json">{"id":41418,"name":"Potato","url":"https://www.academia.edu/Documents/in/Potato?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="95655" rel="nofollow" href="https://www.academia.edu/Documents/in/Pharmaceutical">Pharmaceutical</a>, <script data-card-contents-for-ri="95655" type="text/json">{"id":95655,"name":"Pharmaceutical","url":"https://www.academia.edu/Documents/in/Pharmaceutical?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="205584" rel="nofollow" href="https://www.academia.edu/Documents/in/Solubility">Solubility</a><script data-card-contents-for-ri="205584" type="text/json">{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=53790445]'), work: {"id":53790445,"title":"Evaluation of Preflo modified starches as new direct compression excipients. I. Tabletting characteristics","created_at":"2021-09-28T13:46:56.344-07:00","url":"https://www.academia.edu/53790445/Evaluation_of_Preflo_modified_starches_as_new_direct_compression_excipients_I_Tabletting_characteristics?f_ri=16062","dom_id":"work_53790445","summary":"This investigation evaluated some new (Preflo) and existing commercially available (Starch 1500, Star Tab) modified starches as direct compression excipients. Preflo corn starches (CH-10, CH-20, CH-30) and Preflo potato starches (P-250, PI-10, PJ-20) were evaluated and compared with respect to their pharmaceutical properties such as particle size, density, flowability, friability, and compression properties. Preflo starches showed a high bulk density and good flowability. Preflo corn starches and Star Tab formed harder tablets than Preflo potato starches and Starch 1500. Data from the Athy-Heckel plots indicated that the Preflo starches are soft materials and, unlike Starch 1500, undergo plastic deformation. Tablets containing acetaminophen were also compressed with the starches and disintegration and dissolution studies were conducted. Starch 1500 tablets disintegrated in 3.5 min, whereas none of the Preflo starch tablets disintegrated in 30 min. While complete acetaminophen releas...","downloadable_attachments":[{"id":70466935,"asset_id":53790445,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":123923898,"first_name":"ATUL KUMAR","last_name":"SHUKLA","domain_name":"independent","page_name":"SHUKLAATULKUMAR","display_name":"ATUL KUMAR SHUKLA","profile_url":"https://independent.academia.edu/SHUKLAATULKUMAR?f_ri=16062","photo":"https://0.academia-photos.com/123923898/32326466/29278232/s65_atul_kumar.shukla.jpg"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":41418,"name":"Potato","url":"https://www.academia.edu/Documents/in/Potato?f_ri=16062","nofollow":true},{"id":95655,"name":"Pharmaceutical","url":"https://www.academia.edu/Documents/in/Pharmaceutical?f_ri=16062","nofollow":true},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062","nofollow":true},{"id":390245,"name":"Particle Size","url":"https://www.academia.edu/Documents/in/Particle_Size?f_ri=16062"},{"id":476883,"name":"Tablets","url":"https://www.academia.edu/Documents/in/Tablets?f_ri=16062"},{"id":588250,"name":"Plastic deformation","url":"https://www.academia.edu/Documents/in/Plastic_deformation?f_ri=16062"},{"id":724415,"name":"Acetaminophen","url":"https://www.academia.edu/Documents/in/Acetaminophen?f_ri=16062"},{"id":1032175,"name":"Bulk Density","url":"https://www.academia.edu/Documents/in/Bulk_Density?f_ri=16062"},{"id":1135766,"name":"Excipients","url":"https://www.academia.edu/Documents/in/Excipients?f_ri=16062"},{"id":3789884,"name":"Pharmacology and pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_37820494" data-work_id="37820494" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/37820494/GELATINIZATION_OF_WAXY_NORMAL_AND_HIGH_AMYLOSE_CORN_STARCHES_MUMSU_NORMAL_VE_Y%C3%9CKSEK_AM%C4%B0LOZ_%C4%B0%C3%87ER%C4%B0KL%C4%B0_MISIR_N%C4%B0%C5%9EASTALARININ_JELAT%C4%B0N%C4%B0ZASYONU">GELATINIZATION OF WAXY, NORMAL AND HIGH AMYLOSE CORN STARCHES MUMSU, NORMAL VE YÜKSEK AMİLOZ İÇERİKLİ MISIR NİŞASTALARININ JELATİNİZASYONU</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The influence of amylose content on water uptake and solubility behaviors and percent degree of gelatiniza-tion of waxy (Amioca), normal and high amylose (Hylon VII) corn starches were investigated. Gelatiniza-tion was also followed by... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_37820494" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The influence of amylose content on water uptake and solubility behaviors and percent degree of gelatiniza-tion of waxy (Amioca), normal and high amylose (Hylon VII) corn starches were investigated. Gelatiniza-tion was also followed by differential scanning calorimetry and the transition temperatures and enthalpies were determined. The results were discussed in relation to underlying mass transfer processes during ge-latinization. It was determined that water uptake and solubility of starches decreased as the amylose content increased. Amioca exhibited the highest water uptake, attributed to its low amylose content. The water uptake and solubility of Hylon VII were low at all temperatures. The highly associated structure of Hylon VII and also the presence of lipid complexes were considered as the factors influencing its gelatinization behavior. Therefore it was concluded that the mass transfer processes for gelatinization was mainly influenced by free amylose for network formation rather than the proportion of amylose in starch. Özet Bu çalışmada mumsu (Amioca), normal ve yüksek amiloz içerikli (Hylon VII) mısır nişastalarının su kazan-cı ve çözünürlük davranışları ile jelatinizasyon derecelerine amiloz içeriğinin etkisi araştırılmıştır. Jelatini-zasyon diferansiyel taramalı kalorimetri yöntemi ile de incelenmiş, geçiş sıcaklıkları ve entalpileri belirlen-miştir. Jelatinizasyon süresince meydana gelen değişiklikler kütle aktarımı yaklaşımıyla değerlendirilmiş-tir. Nişastadaki amiloz miktarı azaldıkça su alma ve çözünürlük miktarının azaldığı belirlenmiştir. En yük-sek su alma Amioca da izlenmiş ve bu durum düşük amiloz içeriği ile ilişkilendirilmiştir. Hylon VII de göz-lenen molekül içi assosiyasyon ve lipit varlığının jelatinizasyon davranışında belirleyici rol oynadığı izlen-miştir. Elde edilen sonuçlar ışığında, jelatinizasyon sırasındaki kütle aktarım olaylarının nişastadaki amiloz oranından çok ağ yapıda yer alabilen serbest amiloz miktarından etkilendiği sonucuna varılmıştır.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/37820494" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6cb13fb3847830940cdb096722a2de36" rel="nofollow" data-download="{"attachment_id":57820816,"asset_id":37820494,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/57820816/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="1252629" href="https://hacettepe.academia.edu/IlknurGonenc">Ilknur Gonenc</a><script data-card-contents-for-user="1252629" type="text/json">{"id":1252629,"first_name":"Ilknur","last_name":"Gonenc","domain_name":"hacettepe","page_name":"IlknurGonenc","display_name":"Ilknur Gonenc","profile_url":"https://hacettepe.academia.edu/IlknurGonenc?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_37820494 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="37820494"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 37820494, container: ".js-paper-rank-work_37820494", }); 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$(".js-view-count[data-work-id=37820494]").text(description); $(".js-view-count-work_37820494").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_37820494").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="37820494"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="2024" rel="nofollow" href="https://www.academia.edu/Documents/in/Mass_Transfer">Mass Transfer</a>, <script data-card-contents-for-ri="2024" type="text/json">{"id":2024,"name":"Mass Transfer","url":"https://www.academia.edu/Documents/in/Mass_Transfer?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=37820494]'), work: {"id":37820494,"title":"GELATINIZATION OF WAXY, NORMAL AND HIGH AMYLOSE CORN STARCHES MUMSU, NORMAL VE YÜKSEK AMİLOZ İÇERİKLİ MISIR NİŞASTALARININ JELATİNİZASYONU","created_at":"2018-11-21T04:27:11.458-08:00","url":"https://www.academia.edu/37820494/GELATINIZATION_OF_WAXY_NORMAL_AND_HIGH_AMYLOSE_CORN_STARCHES_MUMSU_NORMAL_VE_Y%C3%9CKSEK_AM%C4%B0LOZ_%C4%B0%C3%87ER%C4%B0KL%C4%B0_MISIR_N%C4%B0%C5%9EASTALARININ_JELAT%C4%B0N%C4%B0ZASYONU?f_ri=16062","dom_id":"work_37820494","summary":"The influence of amylose content on water uptake and solubility behaviors and percent degree of gelatiniza-tion of waxy (Amioca), normal and high amylose (Hylon VII) corn starches were investigated. Gelatiniza-tion was also followed by differential scanning calorimetry and the transition temperatures and enthalpies were determined. The results were discussed in relation to underlying mass transfer processes during ge-latinization. It was determined that water uptake and solubility of starches decreased as the amylose content increased. Amioca exhibited the highest water uptake, attributed to its low amylose content. The water uptake and solubility of Hylon VII were low at all temperatures. The highly associated structure of Hylon VII and also the presence of lipid complexes were considered as the factors influencing its gelatinization behavior. Therefore it was concluded that the mass transfer processes for gelatinization was mainly influenced by free amylose for network formation rather than the proportion of amylose in starch. Özet Bu çalışmada mumsu (Amioca), normal ve yüksek amiloz içerikli (Hylon VII) mısır nişastalarının su kazan-cı ve çözünürlük davranışları ile jelatinizasyon derecelerine amiloz içeriğinin etkisi araştırılmıştır. Jelatini-zasyon diferansiyel taramalı kalorimetri yöntemi ile de incelenmiş, geçiş sıcaklıkları ve entalpileri belirlen-miştir. Jelatinizasyon süresince meydana gelen değişiklikler kütle aktarımı yaklaşımıyla değerlendirilmiş-tir. Nişastadaki amiloz miktarı azaldıkça su alma ve çözünürlük miktarının azaldığı belirlenmiştir. En yük-sek su alma Amioca da izlenmiş ve bu durum düşük amiloz içeriği ile ilişkilendirilmiştir. Hylon VII de göz-lenen molekül içi assosiyasyon ve lipit varlığının jelatinizasyon davranışında belirleyici rol oynadığı izlen-miştir. Elde edilen sonuçlar ışığında, jelatinizasyon sırasındaki kütle aktarım olaylarının nişastadaki amiloz oranından çok ağ yapıda yer alabilen serbest amiloz miktarından etkilendiği sonucuna varılmıştır.","downloadable_attachments":[{"id":57820816,"asset_id":37820494,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":1252629,"first_name":"Ilknur","last_name":"Gonenc","domain_name":"hacettepe","page_name":"IlknurGonenc","display_name":"Ilknur Gonenc","profile_url":"https://hacettepe.academia.edu/IlknurGonenc?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":2024,"name":"Mass Transfer","url":"https://www.academia.edu/Documents/in/Mass_Transfer?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18841844" data-work_id="18841844" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18841844/Starch_fermentation_by_recombinantsaccharomyces_cerevisiae_strains_expressing_the_amylase_and_glucoamylase_genes_fromlipomyces_kononenkoae_andsaccharomycopsis_fibuligera">Starch fermentation by recombinantsaccharomyces cerevisiae strains expressing the ?-amylase and glucoamylase genes fromlipomyces kononenkoae andsaccharomycopsis fibuligera</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Lipomyces kononenkoae and Saccharomycopsis fibuligera possess highly efficient a-amylase and/or glucoamylase activities that enable both of these yeasts to utilize raw starch as a carbon source. Eight constructs containing the L.... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_18841844" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Lipomyces kononenkoae and Saccharomycopsis fibuligera possess highly efficient a-amylase and/or glucoamylase activities that enable both of these yeasts to utilize raw starch as a carbon source. Eight constructs containing the L. kononenkoae a-amylase genes (LKA1 and LKA2), and the S. fibuligera a-amylase (SFA1) and glucoamylase (SFG1) genes were prepared. The first set of constructs comprised four single gene cassettes each containing one of the individual amylase coding sequences (LKA1, LKA2, SFA1 or SFG1) under the control of the phosphoglycerate kinase gene (PGK1) promoter and terminator, while the second set comprised two single cassettes containing SFA1 and SFG1 linked to their respective native promoters and terminators. The third set of constructs consisted of two double-gene cassettes, one containing LKA1 plus LKA2 under the control of the PGK1 promoter and terminator, and the other SFA1 plus SFG1 controlled by their respective native promoters and terminators. These constructs were transformed into a laboratory strain Saccharomyces cerevisiae (A1278b). Southern-blot analysis confirmed the stable integration of the different gene constructs into the S. cerevisiae genome and plate assays revealed amylolytic activity. The strain expressing LKA1 and LKA2 resulted in the highest levels of aamylase activity in liquid media. This strain was also the most efficient at starch utilization in batch fermentations, utilizing 80% of the available starch and producing 0.61g/ 100 mL of ethanol after 6 days of fermentation. The strain expressing SFG1 under the control of the PGK1 expression cassette gave the highest levels of glucoamylase activity. It was shown that the co-expression of these heterologous aamylase and glucoamylase genes enhance starch degradation additively in S. cerevisiae. This study has resulted in progress towards laying the foundation for the possible development of efficient starch-degrading S. cerevisiae strains that could eventually be used in consolidated bioprocessing, and in the brewing, whisky, and biofuel industries. B</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/18841844" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="3a8c5b839b3f809c29c95d22000d2c54" rel="nofollow" data-download="{"attachment_id":40285034,"asset_id":18841844,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40285034/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="38938632" href="https://independent.academia.edu/RicardoCorderootero">Ricardo Cordero-otero</a><script data-card-contents-for-user="38938632" type="text/json">{"id":38938632,"first_name":"Ricardo","last_name":"Cordero-otero","domain_name":"independent","page_name":"RicardoCorderootero","display_name":"Ricardo Cordero-otero","profile_url":"https://independent.academia.edu/RicardoCorderootero?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_18841844 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="18841844"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 18841844, container: ".js-paper-rank-work_18841844", }); 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$(".js-view-count[data-work-id=18841844]").text(description); $(".js-view-count-work_18841844").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_18841844").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="18841844"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="5398" rel="nofollow" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a>, <script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31264" rel="nofollow" href="https://www.academia.edu/Documents/in/Protein_Engineering">Protein Engineering</a><script data-card-contents-for-ri="31264" type="text/json">{"id":31264,"name":"Protein Engineering","url":"https://www.academia.edu/Documents/in/Protein_Engineering?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=18841844]'), work: {"id":18841844,"title":"Starch fermentation by recombinantsaccharomyces cerevisiae strains expressing the ?-amylase and glucoamylase genes fromlipomyces kononenkoae andsaccharomycopsis fibuligera","created_at":"2015-11-23T00:26:47.822-08:00","url":"https://www.academia.edu/18841844/Starch_fermentation_by_recombinantsaccharomyces_cerevisiae_strains_expressing_the_amylase_and_glucoamylase_genes_fromlipomyces_kononenkoae_andsaccharomycopsis_fibuligera?f_ri=16062","dom_id":"work_18841844","summary":"Lipomyces kononenkoae and Saccharomycopsis fibuligera possess highly efficient a-amylase and/or glucoamylase activities that enable both of these yeasts to utilize raw starch as a carbon source. Eight constructs containing the L. kononenkoae a-amylase genes (LKA1 and LKA2), and the S. fibuligera a-amylase (SFA1) and glucoamylase (SFG1) genes were prepared. The first set of constructs comprised four single gene cassettes each containing one of the individual amylase coding sequences (LKA1, LKA2, SFA1 or SFG1) under the control of the phosphoglycerate kinase gene (PGK1) promoter and terminator, while the second set comprised two single cassettes containing SFA1 and SFG1 linked to their respective native promoters and terminators. The third set of constructs consisted of two double-gene cassettes, one containing LKA1 plus LKA2 under the control of the PGK1 promoter and terminator, and the other SFA1 plus SFG1 controlled by their respective native promoters and terminators. These constructs were transformed into a laboratory strain Saccharomyces cerevisiae (A1278b). Southern-blot analysis confirmed the stable integration of the different gene constructs into the S. cerevisiae genome and plate assays revealed amylolytic activity. The strain expressing LKA1 and LKA2 resulted in the highest levels of aamylase activity in liquid media. This strain was also the most efficient at starch utilization in batch fermentations, utilizing 80% of the available starch and producing 0.61g/ 100 mL of ethanol after 6 days of fermentation. The strain expressing SFG1 under the control of the PGK1 expression cassette gave the highest levels of glucoamylase activity. It was shown that the co-expression of these heterologous aamylase and glucoamylase genes enhance starch degradation additively in S. cerevisiae. This study has resulted in progress towards laying the foundation for the possible development of efficient starch-degrading S. cerevisiae strains that could eventually be used in consolidated bioprocessing, and in the brewing, whisky, and biofuel industries. B","downloadable_attachments":[{"id":40285034,"asset_id":18841844,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":38938632,"first_name":"Ricardo","last_name":"Cordero-otero","domain_name":"independent","page_name":"RicardoCorderootero","display_name":"Ricardo Cordero-otero","profile_url":"https://independent.academia.edu/RicardoCorderootero?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062","nofollow":true},{"id":31264,"name":"Protein Engineering","url":"https://www.academia.edu/Documents/in/Protein_Engineering?f_ri=16062","nofollow":true},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=16062"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=16062"},{"id":557718,"name":"Multienzyme complexes","url":"https://www.academia.edu/Documents/in/Multienzyme_complexes?f_ri=16062"},{"id":784076,"name":"Species Specificity","url":"https://www.academia.edu/Documents/in/Species_Specificity?f_ri=16062"},{"id":945595,"name":"Pilot Projects","url":"https://www.academia.edu/Documents/in/Pilot_Projects?f_ri=16062"},{"id":990417,"name":"Recombinant Proteins","url":"https://www.academia.edu/Documents/in/Recombinant_Proteins?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_64913033" data-work_id="64913033" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 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Properties","url":"https://www.academia.edu/Documents/in/Surface_Properties?f_ri=16062"},{"id":719379,"name":"Propranolol","url":"https://www.academia.edu/Documents/in/Propranolol?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_47592977" data-work_id="47592977" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/47592977/Nutritional_and_Physicochemical_Characterisation_of_Italian_Rice_Flours_and_Starches">Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Six Japonica and three Indica rice samples were considered in this study. Total amino acid composition and protein digestibility were studied in relation to protein component while, amylose content, resistant and damaged starch were... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_47592977" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Six Japonica and three Indica rice samples were considered in this study. Total amino acid composition and protein digestibility were studied in relation to protein component while, amylose content, resistant and damaged starch were considered to assess starch characteristics. Results showed a comparable amino acid pattern and carbohydrate but different protein and starch digestibility. Due to the different botanical origin of samples, the amylose content raged between 15.5 and 25.2 g/100 g d. b. to whom corresponded a wide range of pasting temperatures determined by means of Differential Scanning Calorimetry. Principal Component Analysis, used to perform an exploratory data analysis, evidenced the contribution of some amino acids in recognising samples and this evidence could be usefully employed in breeding programs.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/47592977" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="00592b8cba5020a891ae15ddf91fb7ef" rel="nofollow" data-download="{"attachment_id":66606808,"asset_id":47592977,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/66606808/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="30031907" href="https://independent.academia.edu/MenaRitota">Mena Ritota</a><script data-card-contents-for-user="30031907" type="text/json">{"id":30031907,"first_name":"Mena","last_name":"Ritota","domain_name":"independent","page_name":"MenaRitota","display_name":"Mena Ritota","profile_url":"https://independent.academia.edu/MenaRitota?f_ri=16062","photo":"https://0.academia-photos.com/30031907/24820810/23663331/s65_mena.ritota.jpg"}</script></span></span></li><li class="js-paper-rank-work_47592977 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="47592977"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 47592977, container: ".js-paper-rank-work_47592977", }); 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$(".js-view-count[data-work-id=47592977]").text(description); $(".js-view-count-work_47592977").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_47592977").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="47592977"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">16</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="10655" rel="nofollow" href="https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy">Scanning Electron Microscopy</a>, <script data-card-contents-for-ri="10655" type="text/json">{"id":10655,"name":"Scanning Electron Microscopy","url":"https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16137" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Chemistry">Food Chemistry</a><script data-card-contents-for-ri="16137" type="text/json">{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=47592977]'), work: {"id":47592977,"title":"Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches","created_at":"2021-04-23T07:50:19.898-07:00","url":"https://www.academia.edu/47592977/Nutritional_and_Physicochemical_Characterisation_of_Italian_Rice_Flours_and_Starches?f_ri=16062","dom_id":"work_47592977","summary":"Six Japonica and three Indica rice samples were considered in this study. Total amino acid composition and protein digestibility were studied in relation to protein component while, amylose content, resistant and damaged starch were considered to assess starch characteristics. Results showed a comparable amino acid pattern and carbohydrate but different protein and starch digestibility. Due to the different botanical origin of samples, the amylose content raged between 15.5 and 25.2 g/100 g d. b. to whom corresponded a wide range of pasting temperatures determined by means of Differential Scanning Calorimetry. Principal Component Analysis, used to perform an exploratory data analysis, evidenced the contribution of some amino acids in recognising samples and this evidence could be usefully employed in breeding programs.","downloadable_attachments":[{"id":66606808,"asset_id":47592977,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":30031907,"first_name":"Mena","last_name":"Ritota","domain_name":"independent","page_name":"MenaRitota","display_name":"Mena Ritota","profile_url":"https://independent.academia.edu/MenaRitota?f_ri=16062","photo":"https://0.academia-photos.com/30031907/24820810/23663331/s65_mena.ritota.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":10655,"name":"Scanning Electron Microscopy","url":"https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=16062","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=16062"},{"id":39719,"name":"Food Analysis","url":"https://www.academia.edu/Documents/in/Food_Analysis?f_ri=16062"},{"id":73666,"name":"Cooking","url":"https://www.academia.edu/Documents/in/Cooking?f_ri=16062"},{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062"},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=16062"},{"id":452474,"name":"Dietary fiber","url":"https://www.academia.edu/Documents/in/Dietary_fiber?f_ri=16062"},{"id":460184,"name":"Mycobiology","url":"https://www.academia.edu/Documents/in/Mycobiology?f_ri=16062"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062"},{"id":596974,"name":"Agricultural and Food Chemistry","url":"https://www.academia.edu/Documents/in/Agricultural_and_Food_Chemistry?f_ri=16062"},{"id":2369223,"name":"Nutritive Value","url":"https://www.academia.edu/Documents/in/Nutritive_Value?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_2358386" data-work_id="2358386" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/2358386/Contributions_of_soluble_carbohydrates_to_the_osmotic_adjustment_in_the_C_sub_4_sub_grass_i_Setaria_sphacelata_i_A_comparison_between_rapidly_and_slowly_">Contributions of soluble carbohydrates to the osmotic adjustment in the C< sub> 4</sub> grass< i> Setaria sphacelata</i>: A comparison between rapidly and slowly …</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Photosynthetic carbohydrate content in Setaria sphacelata var. splendida under rapidly and slowly induced water deficit and its contribution to osmotic adjustment were studied. In short-term stress experiments, a decrease in the total... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_2358386" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Photosynthetic carbohydrate content in Setaria sphacelata var. splendida under rapidly and slowly induced water deficit and its contribution to osmotic adjustment were studied. In short-term stress experiments, a decrease in the total content of sucrose (Su) and starch (St) was observed in leaf discs submitted to stress. An increase in the ratio between free hexoses and sucrose was found in stressed leaves, but no significant differences were found in the amount of free hexoses nor in the ratio between soluble and insoluble sugars. In long-term stress experiments, a higher amount of soluble sugars and a lower amount of starch were found in stressed leaves, when compared to the control. The ratios of free hexoses to sucrose and of soluble to insoluble sugars were also higher in stressed leaves. The contribution of the accumulation of soluble sugars to osmotic adjustment was absent in rapidly stressed leaves and was of minor importance in slowly stressed leaves.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/2358386" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e8bae8514a8170b21d0dbd2402157c7c" rel="nofollow" data-download="{"attachment_id":50659400,"asset_id":2358386,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50659400/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="47126" href="https://lisboa.academia.edu/JorgeMarquesdaSilva">Jorge Marques da Silva</a><script data-card-contents-for-user="47126" type="text/json">{"id":47126,"first_name":"Jorge","last_name":"Marques da Silva","domain_name":"lisboa","page_name":"JorgeMarquesdaSilva","display_name":"Jorge Marques da Silva","profile_url":"https://lisboa.academia.edu/JorgeMarquesdaSilva?f_ri=16062","photo":"https://0.academia-photos.com/47126/654508/811905/s65_jorge.marques_da_silva.jpg"}</script></span></span></li><li class="js-paper-rank-work_2358386 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="2358386"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 2358386, container: ".js-paper-rank-work_2358386", }); 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$(".js-view-count[data-work-id=2358386]").text(description); $(".js-view-count-work_2358386").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_2358386").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="2358386"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="5345" rel="nofollow" href="https://www.academia.edu/Documents/in/Photosynthesis">Photosynthesis</a>, <script data-card-contents-for-ri="5345" type="text/json">{"id":5345,"name":"Photosynthesis","url":"https://www.academia.edu/Documents/in/Photosynthesis?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="5411" rel="nofollow" href="https://www.academia.edu/Documents/in/Biomass">Biomass</a>, <script data-card-contents-for-ri="5411" type="text/json">{"id":5411,"name":"Biomass","url":"https://www.academia.edu/Documents/in/Biomass?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="5541" rel="nofollow" href="https://www.academia.edu/Documents/in/Plant_Biology">Plant Biology</a>, <script data-card-contents-for-ri="5541" type="text/json">{"id":5541,"name":"Plant Biology","url":"https://www.academia.edu/Documents/in/Plant_Biology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=2358386]'), work: {"id":2358386,"title":"Contributions of soluble carbohydrates to the osmotic adjustment in the C\u003c sub\u003e 4\u003c/sub\u003e grass\u003c i\u003e Setaria sphacelata\u003c/i\u003e: A comparison between rapidly and slowly …","created_at":"2013-01-03T20:53:52.520-08:00","url":"https://www.academia.edu/2358386/Contributions_of_soluble_carbohydrates_to_the_osmotic_adjustment_in_the_C_sub_4_sub_grass_i_Setaria_sphacelata_i_A_comparison_between_rapidly_and_slowly_?f_ri=16062","dom_id":"work_2358386","summary":"Photosynthetic carbohydrate content in Setaria sphacelata var. splendida under rapidly and slowly induced water deficit and its contribution to osmotic adjustment were studied. In short-term stress experiments, a decrease in the total content of sucrose (Su) and starch (St) was observed in leaf discs submitted to stress. An increase in the ratio between free hexoses and sucrose was found in stressed leaves, but no significant differences were found in the amount of free hexoses nor in the ratio between soluble and insoluble sugars. In long-term stress experiments, a higher amount of soluble sugars and a lower amount of starch were found in stressed leaves, when compared to the control. The ratios of free hexoses to sucrose and of soluble to insoluble sugars were also higher in stressed leaves. The contribution of the accumulation of soluble sugars to osmotic adjustment was absent in rapidly stressed leaves and was of minor importance in slowly stressed leaves.","downloadable_attachments":[{"id":50659400,"asset_id":2358386,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":47126,"first_name":"Jorge","last_name":"Marques da Silva","domain_name":"lisboa","page_name":"JorgeMarquesdaSilva","display_name":"Jorge Marques da Silva","profile_url":"https://lisboa.academia.edu/JorgeMarquesdaSilva?f_ri=16062","photo":"https://0.academia-photos.com/47126/654508/811905/s65_jorge.marques_da_silva.jpg"}],"research_interests":[{"id":5345,"name":"Photosynthesis","url":"https://www.academia.edu/Documents/in/Photosynthesis?f_ri=16062","nofollow":true},{"id":5411,"name":"Biomass","url":"https://www.academia.edu/Documents/in/Biomass?f_ri=16062","nofollow":true},{"id":5541,"name":"Plant Biology","url":"https://www.academia.edu/Documents/in/Plant_Biology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":57461,"name":"Plant Physiology","url":"https://www.academia.edu/Documents/in/Plant_Physiology?f_ri=16062"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=16062"},{"id":122396,"name":"Water Stress","url":"https://www.academia.edu/Documents/in/Water_Stress?f_ri=16062"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose?f_ri=16062"},{"id":196095,"name":"Fructose","url":"https://www.academia.edu/Documents/in/Fructose?f_ri=16062"},{"id":346274,"name":"Dehydration","url":"https://www.academia.edu/Documents/in/Dehydration?f_ri=16062"},{"id":429427,"name":"Gramineae","url":"https://www.academia.edu/Documents/in/Gramineae?f_ri=16062"},{"id":1396063,"name":"Osmotic Adjustment","url":"https://www.academia.edu/Documents/in/Osmotic_Adjustment?f_ri=16062"},{"id":1905343,"name":"Plant Leaves","url":"https://www.academia.edu/Documents/in/Plant_Leaves?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_19099417" data-work_id="19099417" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/19099417/Olive_Leaf_Extract_as_a_Hypoglycemic_Agent_in_Both_Human_Diabetic_Subjects_and_in_Rats">Olive Leaf Extract as a Hypoglycemic Agent in Both Human Diabetic Subjects and in Rats</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Olive tree (Olea europaea L.) leaves have been widely used in traditional remedies in European and Mediterranean countries as extracts, herbal teas, and powder. They contain several potentially bioactive compounds that may have... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_19099417" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Olive tree (Olea europaea L.) leaves have been widely used in traditional remedies in European and Mediterranean countries as extracts, herbal teas, and powder. They contain several potentially bioactive compounds that may have hypoglycemic properties. To examine the efficacy of 500 mg oral olive leaf extract taken once daily in tablet form versus matching placebo in improving glucose homeostasis in adults with type 2 diabetes (T2DM). In this controlled clinical trial, 79 adults with T2DM were randomized to treatment with 500 mg olive leaf extract tablet taken orally once daily or matching placebo. The study duration was 14 weeks. Measures of glucose homeostasis including Hba1c and plasma insulin were measured and compared by treatment assignment. In a series of animal models, normal, streptozotocin (STZ) diabetic, and sand rats were used in the inverted sac model to determine the mechanism through which olive leaf extract affected starch digestion and absorption. In the randomized clinical trial, the subjects treated with olive leaf extract exhibited significantly lower HbA1c and fasting plasma insulin levels; however, postprandial plasma insulin levels did not differ significantly by treatment group. In the animal models, normal and STZ diabetic rats exhibited significantly reduced starch digestion and absorption after treatment with olive leaf extract compared with intestine without olive leaf treatment. Reduced digestion and absorption was observed in both the mucosal and serosal sides of the intestine. Though reduced, the decline in starch digestion and absorption did not reach statistical significance in the sand rats. Olive leaf extract is associated with improved glucose homeostasis in humans. Animal models indicate that this may be facilitated through the reduction of starch digestion and absorption. Olive leaf extract may represent an effective adjunct therapy that normalizes glucose homeostasis in individuals with diabetes.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/19099417" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="eda47d8df4c270cf628613768b9df671" rel="nofollow" data-download="{"attachment_id":40430864,"asset_id":19099417,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40430864/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39281767" href="https://independent.academia.edu/JulioWainstein">Julio Wainstein</a><script data-card-contents-for-user="39281767" type="text/json">{"id":39281767,"first_name":"Julio","last_name":"Wainstein","domain_name":"independent","page_name":"JulioWainstein","display_name":"Julio Wainstein","profile_url":"https://independent.academia.edu/JulioWainstein?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_19099417 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="19099417"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 19099417, container: ".js-paper-rank-work_19099417", }); });</script></li><li class="js-percentile-work_19099417 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 19099417; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_19099417"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_19099417 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="19099417"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 19099417; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=19099417]").text(description); $(".js-view-count-work_19099417").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_19099417").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="19099417"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="591" rel="nofollow" href="https://www.academia.edu/Documents/in/Nutrition_and_Dietetics">Nutrition and Dietetics</a>, <script data-card-contents-for-ri="591" type="text/json">{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="52027" rel="nofollow" href="https://www.academia.edu/Documents/in/Phytotherapy">Phytotherapy</a>, <script data-card-contents-for-ri="52027" type="text/json">{"id":52027,"name":"Phytotherapy","url":"https://www.academia.edu/Documents/in/Phytotherapy?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="71300" rel="nofollow" href="https://www.academia.edu/Documents/in/Blood_Glucose">Blood Glucose</a><script data-card-contents-for-ri="71300" type="text/json">{"id":71300,"name":"Blood Glucose","url":"https://www.academia.edu/Documents/in/Blood_Glucose?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=19099417]'), work: {"id":19099417,"title":"Olive Leaf Extract as a Hypoglycemic Agent in Both Human Diabetic Subjects and in Rats","created_at":"2015-11-27T07:32:29.135-08:00","url":"https://www.academia.edu/19099417/Olive_Leaf_Extract_as_a_Hypoglycemic_Agent_in_Both_Human_Diabetic_Subjects_and_in_Rats?f_ri=16062","dom_id":"work_19099417","summary":"Olive tree (Olea europaea L.) leaves have been widely used in traditional remedies in European and Mediterranean countries as extracts, herbal teas, and powder. They contain several potentially bioactive compounds that may have hypoglycemic properties. To examine the efficacy of 500 mg oral olive leaf extract taken once daily in tablet form versus matching placebo in improving glucose homeostasis in adults with type 2 diabetes (T2DM). In this controlled clinical trial, 79 adults with T2DM were randomized to treatment with 500 mg olive leaf extract tablet taken orally once daily or matching placebo. The study duration was 14 weeks. Measures of glucose homeostasis including Hba1c and plasma insulin were measured and compared by treatment assignment. In a series of animal models, normal, streptozotocin (STZ) diabetic, and sand rats were used in the inverted sac model to determine the mechanism through which olive leaf extract affected starch digestion and absorption. In the randomized clinical trial, the subjects treated with olive leaf extract exhibited significantly lower HbA1c and fasting plasma insulin levels; however, postprandial plasma insulin levels did not differ significantly by treatment group. In the animal models, normal and STZ diabetic rats exhibited significantly reduced starch digestion and absorption after treatment with olive leaf extract compared with intestine without olive leaf treatment. Reduced digestion and absorption was observed in both the mucosal and serosal sides of the intestine. Though reduced, the decline in starch digestion and absorption did not reach statistical significance in the sand rats. Olive leaf extract is associated with improved glucose homeostasis in humans. Animal models indicate that this may be facilitated through the reduction of starch digestion and absorption. Olive leaf extract may represent an effective adjunct therapy that normalizes glucose homeostasis in individuals with diabetes.","downloadable_attachments":[{"id":40430864,"asset_id":19099417,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39281767,"first_name":"Julio","last_name":"Wainstein","domain_name":"independent","page_name":"JulioWainstein","display_name":"Julio Wainstein","profile_url":"https://independent.academia.edu/JulioWainstein?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":52027,"name":"Phytotherapy","url":"https://www.academia.edu/Documents/in/Phytotherapy?f_ri=16062","nofollow":true},{"id":71300,"name":"Blood Glucose","url":"https://www.academia.edu/Documents/in/Blood_Glucose?f_ri=16062","nofollow":true},{"id":71400,"name":"Insulin","url":"https://www.academia.edu/Documents/in/Insulin?f_ri=16062"},{"id":71471,"name":"Intestinal Mucosa","url":"https://www.academia.edu/Documents/in/Intestinal_Mucosa?f_ri=16062"},{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062"},{"id":288383,"name":"Intestinal absorption","url":"https://www.academia.edu/Documents/in/Intestinal_absorption?f_ri=16062"},{"id":289271,"name":"Aged","url":"https://www.academia.edu/Documents/in/Aged?f_ri=16062"},{"id":354056,"name":"Plant extracts","url":"https://www.academia.edu/Documents/in/Plant_extracts?f_ri=16062"},{"id":375054,"name":"Rats","url":"https://www.academia.edu/Documents/in/Rats?f_ri=16062"},{"id":453923,"name":"Oral Hypoglycemic Agents","url":"https://www.academia.edu/Documents/in/Oral_Hypoglycemic_Agents?f_ri=16062"},{"id":546429,"name":"Dietary Carbohydrates","url":"https://www.academia.edu/Documents/in/Dietary_Carbohydrates?f_ri=16062"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062"},{"id":640273,"name":"Medicinal Food","url":"https://www.academia.edu/Documents/in/Medicinal_Food?f_ri=16062"},{"id":915951,"name":"Type 2 Diabetes Mellitus","url":"https://www.academia.edu/Documents/in/Type_2_Diabetes_Mellitus?f_ri=16062"},{"id":1390922,"name":"Olea","url":"https://www.academia.edu/Documents/in/Olea?f_ri=16062"},{"id":1905343,"name":"Plant Leaves","url":"https://www.academia.edu/Documents/in/Plant_Leaves?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_47372976" data-work_id="47372976" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/47372976/Insulin_sensitivity_and_glucose_dynamics_during_pre_weaning_foal_development_and_in_response_to_maternal_diet_composition">Insulin sensitivity and glucose dynamics during pre-weaning foal development and in response to maternal diet composition</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Nutritional management of animals during pregnancy can affect glucose and insulin dynamics in the resulting offspring through influences on fetal development. Additionally, high starch feeding in mature horses is associated with reduced... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_47372976" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Nutritional management of animals during pregnancy can affect glucose and insulin dynamics in the resulting offspring through influences on fetal development. Additionally, high starch feeding in mature horses is associated with reduced insulin sensitivity and an increased risk for diseases such as obesity and laminitis. However, no study has yet evaluated the effect of feeding a high starch diet to pregnant mares on glucose and insulin dynamics in their offspring. Twenty late-gestation mares maintained on pasture were provided two-thirds of digestible energy requirements from isocaloric, isonitrogenous low starch (LS, n = 10) or high starch (HS, n = 10) feed. Their foals were assessed with an insulin-modified frequently sampled intravenous glucose tolerance test at 5, 40, 80, and 160 d of age. Baseline glucose concentrations, insulin sensitivity, and insulin-independent glucose clearance in 5-d foals were all greater than values observed in mature horses and declined towards mature values as foals reached 160 d of age. Baseline glucose concentrations were all within normal range, but higher in foals born from HS mares through 80 d of age. Insulin sensitivity was not different between dietary groups until a trend for lower insulin sensitivity in HS foals emerged at 160 d of age. These data are the first to characterize decreasing insulin sensitivity and glucose tolerance in Thoroughbred foals from 5 to 160 d of age. This study also presents the first data examining glucose and insulin dynamics in developing foals in response to maternal high starch diet.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/47372976" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="888ebbf7003d3935795e3d36544ec710" rel="nofollow" data-download="{"attachment_id":66498307,"asset_id":47372976,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/66498307/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="169213240" href="https://independent.academia.edu/RayGeor">Ray Geor</a><script data-card-contents-for-user="169213240" type="text/json">{"id":169213240,"first_name":"Ray","last_name":"Geor","domain_name":"independent","page_name":"RayGeor","display_name":"Ray Geor","profile_url":"https://independent.academia.edu/RayGeor?f_ri=16062","photo":"https://0.academia-photos.com/169213240/51683117/39766511/s65_ray.geor.png"}</script></span></span></li><li class="js-paper-rank-work_47372976 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="47372976"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 47372976, container: ".js-paper-rank-work_47372976", }); 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$(".js-view-count[data-work-id=47372976]").text(description); $(".js-view-count-work_47372976").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_47372976").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="47372976"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="6791" rel="nofollow" href="https://www.academia.edu/Documents/in/Aging">Aging</a>, <script data-card-contents-for-ri="6791" type="text/json">{"id":6791,"name":"Aging","url":"https://www.academia.edu/Documents/in/Aging?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9478" rel="nofollow" href="https://www.academia.edu/Documents/in/Diet">Diet</a>, <script data-card-contents-for-ri="9478" type="text/json">{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="29980" rel="nofollow" href="https://www.academia.edu/Documents/in/Animal_Production">Animal Production</a><script data-card-contents-for-ri="29980" type="text/json">{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=47372976]'), work: {"id":47372976,"title":"Insulin sensitivity and glucose dynamics during pre-weaning foal development and in response to maternal diet composition","created_at":"2021-04-21T17:29:35.169-07:00","url":"https://www.academia.edu/47372976/Insulin_sensitivity_and_glucose_dynamics_during_pre_weaning_foal_development_and_in_response_to_maternal_diet_composition?f_ri=16062","dom_id":"work_47372976","summary":"Nutritional management of animals during pregnancy can affect glucose and insulin dynamics in the resulting offspring through influences on fetal development. Additionally, high starch feeding in mature horses is associated with reduced insulin sensitivity and an increased risk for diseases such as obesity and laminitis. However, no study has yet evaluated the effect of feeding a high starch diet to pregnant mares on glucose and insulin dynamics in their offspring. Twenty late-gestation mares maintained on pasture were provided two-thirds of digestible energy requirements from isocaloric, isonitrogenous low starch (LS, n = 10) or high starch (HS, n = 10) feed. Their foals were assessed with an insulin-modified frequently sampled intravenous glucose tolerance test at 5, 40, 80, and 160 d of age. Baseline glucose concentrations, insulin sensitivity, and insulin-independent glucose clearance in 5-d foals were all greater than values observed in mature horses and declined towards mature values as foals reached 160 d of age. Baseline glucose concentrations were all within normal range, but higher in foals born from HS mares through 80 d of age. Insulin sensitivity was not different between dietary groups until a trend for lower insulin sensitivity in HS foals emerged at 160 d of age. These data are the first to characterize decreasing insulin sensitivity and glucose tolerance in Thoroughbred foals from 5 to 160 d of age. This study also presents the first data examining glucose and insulin dynamics in developing foals in response to maternal high starch diet.","downloadable_attachments":[{"id":66498307,"asset_id":47372976,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":169213240,"first_name":"Ray","last_name":"Geor","domain_name":"independent","page_name":"RayGeor","display_name":"Ray Geor","profile_url":"https://independent.academia.edu/RayGeor?f_ri=16062","photo":"https://0.academia-photos.com/169213240/51683117/39766511/s65_ray.geor.png"}],"research_interests":[{"id":6791,"name":"Aging","url":"https://www.academia.edu/Documents/in/Aging?f_ri=16062","nofollow":true},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production?f_ri=16062","nofollow":true},{"id":43162,"name":"Fetal development","url":"https://www.academia.edu/Documents/in/Fetal_development?f_ri=16062"},{"id":62550,"name":"Pregnancy","url":"https://www.academia.edu/Documents/in/Pregnancy?f_ri=16062"},{"id":71300,"name":"Blood Glucose","url":"https://www.academia.edu/Documents/in/Blood_Glucose?f_ri=16062"},{"id":71400,"name":"Insulin","url":"https://www.academia.edu/Documents/in/Insulin?f_ri=16062"},{"id":168196,"name":"Horses","url":"https://www.academia.edu/Documents/in/Horses?f_ri=16062"},{"id":170690,"name":"Weaning","url":"https://www.academia.edu/Documents/in/Weaning?f_ri=16062"},{"id":207737,"name":"Fetal Programming","url":"https://www.academia.edu/Documents/in/Fetal_Programming?f_ri=16062"},{"id":227349,"name":"Diet Composition","url":"https://www.academia.edu/Documents/in/Diet_Composition?f_ri=16062"},{"id":644860,"name":"Veterinary Sciences","url":"https://www.academia.edu/Documents/in/Veterinary_Sciences?f_ri=16062"},{"id":797418,"name":"Gestational Age","url":"https://www.academia.edu/Documents/in/Gestational_Age?f_ri=16062"},{"id":901298,"name":"Glucose Tolerance Test","url":"https://www.academia.edu/Documents/in/Glucose_Tolerance_Test?f_ri=16062"},{"id":1567539,"name":"Energy Intake","url":"https://www.academia.edu/Documents/in/Energy_Intake?f_ri=16062"},{"id":1934405,"name":"Nutritional Requirements of Freshwater Fish","url":"https://www.academia.edu/Documents/in/Nutritional_Requirements_of_Freshwater_Fish?f_ri=16062"},{"id":3017003,"name":"Glucose tolerance","url":"https://www.academia.edu/Documents/in/Glucose_tolerance?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_41384413" data-work_id="41384413" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/41384413/Influence_of_Chemical_Modification_on_Some_Properties_of_Starches_from_Tiger_Nut_Cyperus_esculentus_and_Cocoyam_Xanthosoma_sagittifolium_as_a_Potential_Biomaterial">Influence of Chemical Modification on Some Properties of Starches from Tiger Nut (Cyperus esculentus) and Cocoyam (Xanthosoma sagittifolium) as a Potential Biomaterial</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Starch is known to be the principal carbohydrate constituent of many plant materials and this necessitate a detailed investigation to understand better its biochemical and functional characteristics because they are used by the food,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_41384413" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Starch is known to be the principal carbohydrate constituent of many plant materials and this necessitate a detailed investigation to understand better its biochemical and functional characteristics because they are used by the food, paper, chemical, pharmaceutical, textile and other industries. In this study, starches were extracted from cocoyam and tiger nut using standard methods and were modified by oxidation, acetylation and pre-gelatinization and evaluated for chemical, functional, pasting properties and colour. The result shows that pre-gelatinization significantly (p<0.05) increases the solubility, viscosity and paste clarity of tigernut and cocoyam starches by 12.5 and 10.33%, 1065 and 2188.33 CP, 16.31% T and 23.33%T, respectively. Modification significantly (p<0.05) increases the water holding capacity of tigernut by 2.00% (acetylation), dual modification (1.77%), oxidized starch (1.55%). The water holding capacity of both the dual and modified tiger nut starches had no significant difference (p<0.05). Pre-gelatinization improves the swelling and solubility properties of cocoyam starch which was required in baking industry and also improved the viscosity which is useful in adhesive industries where high viscosity is required. Dual modified tigernut and cocoyam had high OAC of 0.75 and 1.07%, respectively, which was of great importance as fat acts as flavor retainer and increases the mouth feel of food. In this report, it shows that pregelatinized starch possessed the highest L* value (108.34) and the lowest chrome C* value (12.44), therefore it is desirable to meet consumer’s preference. From these results concluded that the undesirable properties in native cocoyam and tigernut starches could be overcome through the use dual-modification and pregelatinization.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/41384413" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1d877552a11adf24e83cb1f1ab730c9a" rel="nofollow" data-download="{"attachment_id":61578263,"asset_id":41384413,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/61578263/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="139852927" href="https://independent.academia.edu/InternationalResearchJournalofBiologicalSciences">International Research Journal of Biological Sciences</a><script data-card-contents-for-user="139852927" type="text/json">{"id":139852927,"first_name":"International Research Journal of","last_name":"Biological Sciences","domain_name":"independent","page_name":"InternationalResearchJournalofBiologicalSciences","display_name":"International Research Journal of Biological Sciences","profile_url":"https://independent.academia.edu/InternationalResearchJournalofBiologicalSciences?f_ri=16062","photo":"https://0.academia-photos.com/139852927/37631659/31771653/s65_international_research_journal_of.biological_sciences.png"}</script></span></span></li><li class="js-paper-rank-work_41384413 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="41384413"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 41384413, container: ".js-paper-rank-work_41384413", }); 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$(".js-view-count[data-work-id=41384413]").text(description); $(".js-view-count-work_41384413").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_41384413").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="41384413"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1832" rel="nofollow" href="https://www.academia.edu/Documents/in/Influence">Influence</a>, <script data-card-contents-for-ri="1832" type="text/json">{"id":1832,"name":"Influence","url":"https://www.academia.edu/Documents/in/Influence?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=41384413]'), work: {"id":41384413,"title":"Influence of Chemical Modification on Some Properties of Starches from Tiger Nut (Cyperus esculentus) and Cocoyam (Xanthosoma sagittifolium) as a Potential Biomaterial","created_at":"2019-12-21T13:18:26.871-08:00","url":"https://www.academia.edu/41384413/Influence_of_Chemical_Modification_on_Some_Properties_of_Starches_from_Tiger_Nut_Cyperus_esculentus_and_Cocoyam_Xanthosoma_sagittifolium_as_a_Potential_Biomaterial?f_ri=16062","dom_id":"work_41384413","summary":"Starch is known to be the principal carbohydrate constituent of many plant materials and this necessitate a detailed investigation to understand better its biochemical and functional characteristics because they are used by the food, paper, chemical, pharmaceutical, textile and other industries. In this study, starches were extracted from cocoyam and tiger nut using standard methods and were modified by oxidation, acetylation and pre-gelatinization and evaluated for chemical, functional, pasting properties and colour. The result shows that pre-gelatinization significantly (p\u003c0.05) increases the solubility, viscosity and paste clarity of tigernut and cocoyam starches by 12.5 and 10.33%, 1065 and 2188.33 CP, 16.31% T and 23.33%T, respectively. Modification significantly (p\u003c0.05) increases the water holding capacity of tigernut by 2.00% (acetylation), dual modification (1.77%), oxidized starch (1.55%). The water holding capacity of both the dual and modified tiger nut starches had no significant difference (p\u003c0.05). Pre-gelatinization improves the swelling and solubility properties of cocoyam starch which was required in baking industry and also improved the viscosity which is useful in adhesive industries where high viscosity is required. Dual modified tigernut and cocoyam had high OAC of 0.75 and 1.07%, respectively, which was of great importance as fat acts as flavor retainer and increases the mouth feel of food. In this report, it shows that pregelatinized starch possessed the highest L* value (108.34) and the lowest chrome C* value (12.44), therefore it is desirable to meet consumer’s preference. From these results concluded that the undesirable properties in native cocoyam and tigernut starches could be overcome through the use dual-modification and pregelatinization.","downloadable_attachments":[{"id":61578263,"asset_id":41384413,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":139852927,"first_name":"International Research Journal of","last_name":"Biological Sciences","domain_name":"independent","page_name":"InternationalResearchJournalofBiologicalSciences","display_name":"International Research Journal of Biological Sciences","profile_url":"https://independent.academia.edu/InternationalResearchJournalofBiologicalSciences?f_ri=16062","photo":"https://0.academia-photos.com/139852927/37631659/31771653/s65_international_research_journal_of.biological_sciences.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=16062","nofollow":true},{"id":1832,"name":"Influence","url":"https://www.academia.edu/Documents/in/Influence?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_2161565" data-work_id="2161565" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/2161565/Metabolic_pathways_in_tropical_dicotyledonous_albuminous_seeds_Coffea_arabica_as_a_case_study">Metabolic pathways in tropical dicotyledonous albuminous seeds: Coffea arabica as a case study</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The genomic era facilitates the understanding of how transcriptional networks are interconnected to program seed development and filling. However, to date, little information is available regarding dicot seeds with a transient perisperm... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_2161565" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The genomic era facilitates the understanding of how transcriptional networks are interconnected to program seed development and filling. However, to date, little information is available regarding dicot seeds with a transient perisperm and a persistent, copious endosperm. Coffea arabica is the subject of increasing genomic research and is a model for nonorthodox albuminous dicot seeds of tropical origin.The aim of this study was to reconstruct the metabolic pathways involved in the biosynthesis of the main coffee seed storage compounds, namely cell wall polysaccharides, triacylglycerols, sucrose, and chlorogenic acids. For this purpose, we integrated transcriptomic and metabolite analyses, combining real-time RT-PCR performed on 137 selected genes (of which 79 were uncharacterized in Coffea) and metabolite profiling.Our map-drawing approach derived from model plants enabled us to propose a rationale for the peculiar traits of the coffee endosperm, such as its unusual fatty acid composition, remarkable accumulation of chlorogenic acid and cell wall polysaccharides.Comparison with the developmental features of exalbuminous seeds described in the literature revealed that the two seed types share important regulatory mechanisms for reserve biosynthesis, independent of the origin and ploidy level of the storage tissue.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/2161565" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="658536898bf98ccc7877dd1592a461d4" rel="nofollow" data-download="{"attachment_id":50729507,"asset_id":2161565,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50729507/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="2787301" href="https://gulbenkian.academia.edu/JordiSalmona">Jordi Salmona</a><script data-card-contents-for-user="2787301" type="text/json">{"id":2787301,"first_name":"Jordi","last_name":"Salmona","domain_name":"gulbenkian","page_name":"JordiSalmona","display_name":"Jordi Salmona","profile_url":"https://gulbenkian.academia.edu/JordiSalmona?f_ri=16062","photo":"https://0.academia-photos.com/2787301/911271/1138902/s65_jordi.salmona.jpg"}</script></span></span></li><li class="js-paper-rank-work_2161565 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="2161565"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 2161565, container: ".js-paper-rank-work_2161565", }); 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However, to date, little information is available regarding dicot seeds with a transient perisperm and a persistent, copious endosperm. Coffea arabica is the subject of increasing genomic research and is a model for nonorthodox albuminous dicot seeds of tropical origin.The aim of this study was to reconstruct the metabolic pathways involved in the biosynthesis of the main coffee seed storage compounds, namely cell wall polysaccharides, triacylglycerols, sucrose, and chlorogenic acids. For this purpose, we integrated transcriptomic and metabolite analyses, combining real-time RT-PCR performed on 137 selected genes (of which 79 were uncharacterized in Coffea) and metabolite profiling.Our map-drawing approach derived from model plants enabled us to propose a rationale for the peculiar traits of the coffee endosperm, such as its unusual fatty acid composition, remarkable accumulation of chlorogenic acid and cell wall polysaccharides.Comparison with the developmental features of exalbuminous seeds described in the literature revealed that the two seed types share important regulatory mechanisms for reserve biosynthesis, independent of the origin and ploidy level of the storage tissue.","downloadable_attachments":[{"id":50729507,"asset_id":2161565,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":2787301,"first_name":"Jordi","last_name":"Salmona","domain_name":"gulbenkian","page_name":"JordiSalmona","display_name":"Jordi Salmona","profile_url":"https://gulbenkian.academia.edu/JordiSalmona?f_ri=16062","photo":"https://0.academia-photos.com/2787301/911271/1138902/s65_jordi.salmona.jpg"}],"research_interests":[{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=16062","nofollow":true},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062","nofollow":true},{"id":72314,"name":"Fatty acids","url":"https://www.academia.edu/Documents/in/Fatty_acids?f_ri=16062"},{"id":96047,"name":"Case Study","url":"https://www.academia.edu/Documents/in/Case_Study?f_ri=16062"},{"id":114829,"name":"New","url":"https://www.academia.edu/Documents/in/New?f_ri=16062"},{"id":122187,"name":"Endoplasmic Reticulum","url":"https://www.academia.edu/Documents/in/Endoplasmic_Reticulum?f_ri=16062"},{"id":162187,"name":"Endosperm","url":"https://www.academia.edu/Documents/in/Endosperm?f_ri=16062"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose?f_ri=16062"},{"id":173023,"name":"Lignin","url":"https://www.academia.edu/Documents/in/Lignin?f_ri=16062"},{"id":178098,"name":"Reverse Transcriptase-Pcr","url":"https://www.academia.edu/Documents/in/Reverse_Transcriptase-Pcr?f_ri=16062"},{"id":184609,"name":"Lipid metabolism","url":"https://www.academia.edu/Documents/in/Lipid_metabolism?f_ri=16062"},{"id":233229,"name":"Genes","url":"https://www.academia.edu/Documents/in/Genes?f_ri=16062"},{"id":386438,"name":"Seeds","url":"https://www.academia.edu/Documents/in/Seeds?f_ri=16062"},{"id":409525,"name":"Carbohydrate metabolism","url":"https://www.academia.edu/Documents/in/Carbohydrate_metabolism?f_ri=16062"},{"id":713144,"name":"Biochemical Pathways","url":"https://www.academia.edu/Documents/in/Biochemical_Pathways?f_ri=16062"},{"id":756579,"name":"Coffea arabica","url":"https://www.academia.edu/Documents/in/Coffea_arabica?f_ri=16062"},{"id":764799,"name":"Metabolic pathway","url":"https://www.academia.edu/Documents/in/Metabolic_pathway?f_ri=16062"},{"id":906876,"name":"Tropical Climate","url":"https://www.academia.edu/Documents/in/Tropical_Climate?f_ri=16062"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction?f_ri=16062"},{"id":1356430,"name":"Chlorogenic Acid","url":"https://www.academia.edu/Documents/in/Chlorogenic_Acid?f_ri=16062"},{"id":1436039,"name":"Plant Oils","url":"https://www.academia.edu/Documents/in/Plant_Oils?f_ri=16062"},{"id":1447809,"name":"Coffea","url":"https://www.academia.edu/Documents/in/Coffea?f_ri=16062"},{"id":1775002,"name":"Metabolic Pathways","url":"https://www.academia.edu/Documents/in/Metabolic_Pathways?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14324852 coauthored" data-work_id="14324852" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14324852/Physical_and_chemical_transformations_of_cereal_food_during_oral_digestion_in_human_subjects">Physical and chemical transformations of cereal food during oral digestion in human subjects</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14324852" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass a-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14324852" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8b989c5587946dc59335e5e8ebe03d60" rel="nofollow" data-download="{"attachment_id":44318598,"asset_id":14324852,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44318598/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33663157" href="https://independent.academia.edu/BrigitteBouchet">Brigitte Bouchet</a><script data-card-contents-for-user="33663157" type="text/json">{"id":33663157,"first_name":"Brigitte","last_name":"Bouchet","domain_name":"independent","page_name":"BrigitteBouchet","display_name":"Brigitte Bouchet","profile_url":"https://independent.academia.edu/BrigitteBouchet?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-14324852">+1</span><div class="hidden js-additional-users-14324852"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/FabienneGuillon">Fabienne Guillon</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-14324852'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-14324852').html(); 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In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass a-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.","downloadable_attachments":[{"id":44318598,"asset_id":14324852,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33663157,"first_name":"Brigitte","last_name":"Bouchet","domain_name":"independent","page_name":"BrigitteBouchet","display_name":"Brigitte Bouchet","profile_url":"https://independent.academia.edu/BrigitteBouchet?f_ri=16062","photo":"/images/s65_no_pic.png"},{"id":33276466,"first_name":"Fabienne","last_name":"Guillon","domain_name":"independent","page_name":"FabienneGuillon","display_name":"Fabienne Guillon","profile_url":"https://independent.academia.edu/FabienneGuillon?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production?f_ri=16062","nofollow":true},{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062","nofollow":true},{"id":192319,"name":"Cereals","url":"https://www.academia.edu/Documents/in/Cereals?f_ri=16062"},{"id":344106,"name":"Saliva","url":"https://www.academia.edu/Documents/in/Saliva?f_ri=16062"},{"id":390245,"name":"Particle Size","url":"https://www.academia.edu/Documents/in/Particle_Size?f_ri=16062"},{"id":413194,"name":"Analysis of Variance","url":"https://www.academia.edu/Documents/in/Analysis_of_Variance?f_ri=16062"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=16062"},{"id":415832,"name":"Mastication","url":"https://www.academia.edu/Documents/in/Mastication?f_ri=16062"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062"},{"id":979686,"name":"Human Subjects","url":"https://www.academia.edu/Documents/in/Human_Subjects?f_ri=16062"},{"id":1030794,"name":"Hydrolysis","url":"https://www.academia.edu/Documents/in/Hydrolysis?f_ri=16062"},{"id":1974871,"name":"Oligosaccharides","url":"https://www.academia.edu/Documents/in/Oligosaccharides?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_48913422" data-work_id="48913422" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/48913422/PHYSICAL_AND_MECHANICAL_PROPERTIES_OF_YARN_COATED_WITH_POLYMER_COMPOSITIONS">PHYSICAL AND MECHANICAL PROPERTIES OF YARN COATED WITH POLYMER COMPOSITIONS</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This article deals with the development of a new composition of a polymer composition for dressing cotton yarn. The optimal concentration of the dressing polymer composition, which is 50 g/kg, against the starch-based dressing is 70 g/kg,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_48913422" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This article deals with the development of a new composition of a polymer composition for dressing cotton yarn. The optimal concentration of the dressing polymer composition, which is 50 g/kg, against the starch-based dressing is 70 g/kg, i.e. the consumption of starch is reduced by 25-30%. It is experimentally established that the concentration of the dressing, which has a significant impact on the cost of the dressing, varies within 45-50 g/kg of the composition, while the true glue remained at the same level. <br />Theoretically, the interaction between the polymer groups and the reactive groups PVA and HIPAN is justified. The products resulting from this interaction contain, in particular, amide -CONH, carbamide - NHCONH, carbamate - ОСОNH2, ester - ОСО and other groups. Their presence in the macromolecules of the polymer composition makes it possible to improve the elastic, structural and mechanical properties, and to reduce the electronegativity of the adhesive film formed on the yarn during sizing. <br />The optimal technological parameters of preparation of dressings based on the polymer dressing material for composition. At the same time, it was found that the use of these preparations makes it possible to give the coated cotton yarn good quality and technological properties, to produce fabric on high-performance weaving equipment with a reduction in breakage by 35-40%, and an increase in productivity by 5.0-10.0%. <br />It is revealed that in the case of dressing cotton yarn with the developed dressing compositions, a significant reduction in starch is achieved, which indicates the feasibility of using the developed composition in economic and environmental terms</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/48913422" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="015f60b3c9cf9cfc22623abbc30db064" rel="nofollow" data-download="{"attachment_id":67318134,"asset_id":48913422,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67318134/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39122404" href="https://iaeme.academia.edu/publication">IAEME Publication</a><script data-card-contents-for-user="39122404" type="text/json">{"id":39122404,"first_name":"IAEME","last_name":"Publication","domain_name":"iaeme","page_name":"publication","display_name":"IAEME Publication","profile_url":"https://iaeme.academia.edu/publication?f_ri=16062","photo":"https://0.academia-photos.com/39122404/12178523/13563629/s65_iaeme.publication.jpg"}</script></span></span></li><li class="js-paper-rank-work_48913422 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="48913422"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 48913422, container: ".js-paper-rank-work_48913422", }); 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$(".js-view-count[data-work-id=48913422]").text(description); $(".js-view-count-work_48913422").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_48913422").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="48913422"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="39752" rel="nofollow" href="https://www.academia.edu/Documents/in/Adsorption">Adsorption</a>, <script data-card-contents-for-ri="39752" type="text/json">{"id":39752,"name":"Adsorption","url":"https://www.academia.edu/Documents/in/Adsorption?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="43254" rel="nofollow" href="https://www.academia.edu/Documents/in/Composition">Composition</a>, <script data-card-contents-for-ri="43254" type="text/json">{"id":43254,"name":"Composition","url":"https://www.academia.edu/Documents/in/Composition?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="58527" rel="nofollow" href="https://www.academia.edu/Documents/in/Polymer">Polymer</a><script data-card-contents-for-ri="58527" type="text/json">{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=48913422]'), work: {"id":48913422,"title":"PHYSICAL AND MECHANICAL PROPERTIES OF YARN COATED WITH POLYMER COMPOSITIONS","created_at":"2021-05-13T21:31:28.230-07:00","url":"https://www.academia.edu/48913422/PHYSICAL_AND_MECHANICAL_PROPERTIES_OF_YARN_COATED_WITH_POLYMER_COMPOSITIONS?f_ri=16062","dom_id":"work_48913422","summary":"This article deals with the development of a new composition of a polymer composition for dressing cotton yarn. The optimal concentration of the dressing polymer composition, which is 50 g/kg, against the starch-based dressing is 70 g/kg, i.e. the consumption of starch is reduced by 25-30%. It is experimentally established that the concentration of the dressing, which has a significant impact on the cost of the dressing, varies within 45-50 g/kg of the composition, while the true glue remained at the same level. \nTheoretically, the interaction between the polymer groups and the reactive groups PVA and HIPAN is justified. The products resulting from this interaction contain, in particular, amide -CONH, carbamide - NHCONH, carbamate - ОСОNH2, ester - ОСО and other groups. Their presence in the macromolecules of the polymer composition makes it possible to improve the elastic, structural and mechanical properties, and to reduce the electronegativity of the adhesive film formed on the yarn during sizing. \nThe optimal technological parameters of preparation of dressings based on the polymer dressing material for composition. At the same time, it was found that the use of these preparations makes it possible to give the coated cotton yarn good quality and technological properties, to produce fabric on high-performance weaving equipment with a reduction in breakage by 35-40%, and an increase in productivity by 5.0-10.0%. \nIt is revealed that in the case of dressing cotton yarn with the developed dressing compositions, a significant reduction in starch is achieved, which indicates the feasibility of using the developed composition in economic and environmental terms\n","downloadable_attachments":[{"id":67318134,"asset_id":48913422,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39122404,"first_name":"IAEME","last_name":"Publication","domain_name":"iaeme","page_name":"publication","display_name":"IAEME Publication","profile_url":"https://iaeme.academia.edu/publication?f_ri=16062","photo":"https://0.academia-photos.com/39122404/12178523/13563629/s65_iaeme.publication.jpg"}],"research_interests":[{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":39752,"name":"Adsorption","url":"https://www.academia.edu/Documents/in/Adsorption?f_ri=16062","nofollow":true},{"id":43254,"name":"Composition","url":"https://www.academia.edu/Documents/in/Composition?f_ri=16062","nofollow":true},{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=16062","nofollow":true},{"id":77954,"name":"Cotton Fabric","url":"https://www.academia.edu/Documents/in/Cotton_Fabric?f_ri=16062"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol?f_ri=16062"},{"id":174673,"name":"Preparation","url":"https://www.academia.edu/Documents/in/Preparation?f_ri=16062"},{"id":198103,"name":"Yarn","url":"https://www.academia.edu/Documents/in/Yarn?f_ri=16062"},{"id":336794,"name":"Breakage","url":"https://www.academia.edu/Documents/in/Breakage?f_ri=16062"},{"id":389153,"name":"Polyvinyl alcohol","url":"https://www.academia.edu/Documents/in/Polyvinyl_alcohol?f_ri=16062"},{"id":444369,"name":"Humidity","url":"https://www.academia.edu/Documents/in/Humidity?f_ri=16062"},{"id":550163,"name":"Glue","url":"https://www.academia.edu/Documents/in/Glue?f_ri=16062"},{"id":953754,"name":"Dressing","url":"https://www.academia.edu/Documents/in/Dressing?f_ri=16062"},{"id":3957281,"name":"Iaeme Ijaret","url":"https://www.academia.edu/Documents/in/Iaeme_Ijaret-1?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_7044785" data-work_id="7044785" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/7044785/Generation_of_Hydrogen_Peroxide_in_Chloroplasts_of_Arabidopsis_Overexpressing_Glycolate_Oxidase_as_an_Inducible_System_to_Study_Oxidative_Stress1_W">Generation of Hydrogen Peroxide in Chloroplasts of Arabidopsis Overexpressing Glycolate Oxidase as an Inducible System to Study Oxidative Stress1(W</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Arabidopsis (Arabidopsis thaliana) overexpressing glycolate oxidase (GO) in chloroplasts accumulates both hydrogen peroxide (H 2 O 2 ) and glyoxylate. GO-overexpressing lines (GO plants) grown at 75 mmol quanta m 22 s 21 show retarded... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_7044785" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Arabidopsis (Arabidopsis thaliana) overexpressing glycolate oxidase (GO) in chloroplasts accumulates both hydrogen peroxide (H 2 O 2 ) and glyoxylate. GO-overexpressing lines (GO plants) grown at 75 mmol quanta m 22 s 21 show retarded development, yellowish rosettes, and impaired photosynthetic performance, while at 30 mmol quanta m 22 s 21 , this phenotype virtually disappears. The GO plants develop oxidative stress lesions under photorespiratory conditions but grow like wild-type plants under nonphotorespiratory conditions. GO plants coexpressing enzymes that further metabolize glyoxylate but still accumulate H 2 O 2 show all features of the GO phenotype, indicating that H 2 O 2 is responsible for the GO phenotype. The GO plants can complete their life cycle, showing that they are able to adapt to the stress conditions imposed by the accumulation of H 2 O 2</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/7044785" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a8462d21511b9d9d6d07b641fe61f530" rel="nofollow" data-download="{"attachment_id":33699245,"asset_id":7044785,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/33699245/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="12031911" href="https://gov.academia.edu/TelmaScarpeci">Telma Scarpeci</a><script data-card-contents-for-user="12031911" type="text/json">{"id":12031911,"first_name":"Telma","last_name":"Scarpeci","domain_name":"gov","page_name":"TelmaScarpeci","display_name":"Telma Scarpeci","profile_url":"https://gov.academia.edu/TelmaScarpeci?f_ri=16062","photo":"https://0.academia-photos.com/12031911/10249100/11438003/s65_telma.scarpeci.jpg"}</script></span></span></li><li class="js-paper-rank-work_7044785 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="7044785"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 7044785, container: ".js-paper-rank-work_7044785", }); 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$(".js-view-count[data-work-id=7044785]").text(description); $(".js-view-count-work_7044785").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_7044785").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="7044785"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="14292" rel="nofollow" href="https://www.academia.edu/Documents/in/Oxidative_Stress">Oxidative Stress</a>, <script data-card-contents-for-ri="14292" type="text/json">{"id":14292,"name":"Oxidative Stress","url":"https://www.academia.edu/Documents/in/Oxidative_Stress?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="47884" rel="nofollow" href="https://www.academia.edu/Documents/in/Biological_Sciences">Biological Sciences</a>, <script data-card-contents-for-ri="47884" type="text/json">{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="51711" rel="nofollow" href="https://www.academia.edu/Documents/in/Antioxidants">Antioxidants</a><script data-card-contents-for-ri="51711" type="text/json">{"id":51711,"name":"Antioxidants","url":"https://www.academia.edu/Documents/in/Antioxidants?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=7044785]'), work: {"id":7044785,"title":"Generation of Hydrogen Peroxide in Chloroplasts of Arabidopsis Overexpressing Glycolate Oxidase as an Inducible System to Study Oxidative Stress1(W","created_at":"2014-05-14T03:47:24.041-07:00","url":"https://www.academia.edu/7044785/Generation_of_Hydrogen_Peroxide_in_Chloroplasts_of_Arabidopsis_Overexpressing_Glycolate_Oxidase_as_an_Inducible_System_to_Study_Oxidative_Stress1_W?f_ri=16062","dom_id":"work_7044785","summary":"Arabidopsis (Arabidopsis thaliana) overexpressing glycolate oxidase (GO) in chloroplasts accumulates both hydrogen peroxide (H 2 O 2 ) and glyoxylate. GO-overexpressing lines (GO plants) grown at 75 mmol quanta m 22 s 21 show retarded development, yellowish rosettes, and impaired photosynthetic performance, while at 30 mmol quanta m 22 s 21 , this phenotype virtually disappears. The GO plants develop oxidative stress lesions under photorespiratory conditions but grow like wild-type plants under nonphotorespiratory conditions. GO plants coexpressing enzymes that further metabolize glyoxylate but still accumulate H 2 O 2 show all features of the GO phenotype, indicating that H 2 O 2 is responsible for the GO phenotype. The GO plants can complete their life cycle, showing that they are able to adapt to the stress conditions imposed by the accumulation of H 2 O 2","downloadable_attachments":[{"id":33699245,"asset_id":7044785,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":12031911,"first_name":"Telma","last_name":"Scarpeci","domain_name":"gov","page_name":"TelmaScarpeci","display_name":"Telma Scarpeci","profile_url":"https://gov.academia.edu/TelmaScarpeci?f_ri=16062","photo":"https://0.academia-photos.com/12031911/10249100/11438003/s65_telma.scarpeci.jpg"}],"research_interests":[{"id":14292,"name":"Oxidative Stress","url":"https://www.academia.edu/Documents/in/Oxidative_Stress?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062","nofollow":true},{"id":51711,"name":"Antioxidants","url":"https://www.academia.edu/Documents/in/Antioxidants?f_ri=16062","nofollow":true},{"id":57461,"name":"Plant Physiology","url":"https://www.academia.edu/Documents/in/Plant_Physiology?f_ri=16062"},{"id":106562,"name":"Plant","url":"https://www.academia.edu/Documents/in/Plant?f_ri=16062"},{"id":128057,"name":"Light","url":"https://www.academia.edu/Documents/in/Light?f_ri=16062"},{"id":182962,"name":"Life Cycle","url":"https://www.academia.edu/Documents/in/Life_Cycle?f_ri=16062"},{"id":202413,"name":"Arabidopsis","url":"https://www.academia.edu/Documents/in/Arabidopsis?f_ri=16062"},{"id":213897,"name":"Phenotype","url":"https://www.academia.edu/Documents/in/Phenotype?f_ri=16062"},{"id":236795,"name":"Anthocyanins","url":"https://www.academia.edu/Documents/in/Anthocyanins?f_ri=16062"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide?f_ri=16062"},{"id":434746,"name":"Model System","url":"https://www.academia.edu/Documents/in/Model_System?f_ri=16062"},{"id":990417,"name":"Recombinant Proteins","url":"https://www.academia.edu/Documents/in/Recombinant_Proteins?f_ri=16062"},{"id":1941038,"name":"Chloroplasts","url":"https://www.academia.edu/Documents/in/Chloroplasts?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_21999081" data-work_id="21999081" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/21999081/Relationship_between_branching_density_and_crystalline_structure_of_A_and_B_type_maize_mutant_starches">Relationship between branching density and crystalline structure of A- and B-type maize mutant starches</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Amylopectin from two double maize mutant starches of A-crystalline (wxdu) and B-crystalline type (aewx) was subjected successively to hydrolysis involving alpha and beta amylases, which isolated clusters and all branching zones of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_21999081" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Amylopectin from two double maize mutant starches of A-crystalline (wxdu) and B-crystalline type (aewx) was subjected successively to hydrolysis involving alpha and beta amylases, which isolated clusters and all branching zones of clusters (BZC). Enzymatic analysis together with ionic and size-exclusion chromatography revealed the structural features of the clusters and BZC and their role in starch crystallization. A-type clusters were larger (dp n \80) and contained more (but shorter) chains than B-type clusters. The BZC of A-type starch was also larger, but with a shorter distance between the branching points than in B-type BZC. A-type clusters had a densely packed structure and B-type a poorly branched structure. Models for the structure of A-and B-type clusters are presented, and a hypothesis for the influence of cluster geometry on crystallization is proposed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/21999081" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="85e43a9b834f442c0b14e73d71efe4ef" rel="nofollow" data-download="{"attachment_id":42702449,"asset_id":21999081,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42702449/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="43257648" href="https://independent.academia.edu/CatherineGerard">Catherine Gerard</a><script data-card-contents-for-user="43257648" type="text/json">{"id":43257648,"first_name":"Catherine","last_name":"Gerard","domain_name":"independent","page_name":"CatherineGerard","display_name":"Catherine Gerard","profile_url":"https://independent.academia.edu/CatherineGerard?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_21999081 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="21999081"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 21999081, container: ".js-paper-rank-work_21999081", }); });</script></li><li class="js-percentile-work_21999081 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 21999081; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_21999081"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_21999081 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="21999081"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 21999081; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=21999081]").text(description); $(".js-view-count-work_21999081").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_21999081").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="21999081"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="531" rel="nofollow" href="https://www.academia.edu/Documents/in/Organic_Chemistry">Organic Chemistry</a>, <script data-card-contents-for-ri="531" type="text/json">{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16063" rel="nofollow" href="https://www.academia.edu/Documents/in/Amylopectin">Amylopectin</a>, <script data-card-contents-for-ri="16063" type="text/json">{"id":16063,"name":"Amylopectin","url":"https://www.academia.edu/Documents/in/Amylopectin?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="74780" rel="nofollow" href="https://www.academia.edu/Documents/in/Mutation">Mutation</a><script data-card-contents-for-ri="74780" type="text/json">{"id":74780,"name":"Mutation","url":"https://www.academia.edu/Documents/in/Mutation?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=21999081]'), work: {"id":21999081,"title":"Relationship between branching density and crystalline structure of A- and B-type maize mutant starches","created_at":"2016-02-15T06:32:32.149-08:00","url":"https://www.academia.edu/21999081/Relationship_between_branching_density_and_crystalline_structure_of_A_and_B_type_maize_mutant_starches?f_ri=16062","dom_id":"work_21999081","summary":"Amylopectin from two double maize mutant starches of A-crystalline (wxdu) and B-crystalline type (aewx) was subjected successively to hydrolysis involving alpha and beta amylases, which isolated clusters and all branching zones of clusters (BZC). Enzymatic analysis together with ionic and size-exclusion chromatography revealed the structural features of the clusters and BZC and their role in starch crystallization. A-type clusters were larger (dp n \\80) and contained more (but shorter) chains than B-type clusters. The BZC of A-type starch was also larger, but with a shorter distance between the branching points than in B-type BZC. A-type clusters had a densely packed structure and B-type a poorly branched structure. Models for the structure of A-and B-type clusters are presented, and a hypothesis for the influence of cluster geometry on crystallization is proposed.","downloadable_attachments":[{"id":42702449,"asset_id":21999081,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":43257648,"first_name":"Catherine","last_name":"Gerard","domain_name":"independent","page_name":"CatherineGerard","display_name":"Catherine Gerard","profile_url":"https://independent.academia.edu/CatherineGerard?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":16063,"name":"Amylopectin","url":"https://www.academia.edu/Documents/in/Amylopectin?f_ri=16062","nofollow":true},{"id":74780,"name":"Mutation","url":"https://www.academia.edu/Documents/in/Mutation?f_ri=16062","nofollow":true},{"id":84384,"name":"Maize","url":"https://www.academia.edu/Documents/in/Maize?f_ri=16062"},{"id":297691,"name":"High performance","url":"https://www.academia.edu/Documents/in/High_performance?f_ri=16062"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=16062"},{"id":1030794,"name":"Hydrolysis","url":"https://www.academia.edu/Documents/in/Hydrolysis?f_ri=16062"},{"id":1227544,"name":"Carbohydrate","url":"https://www.academia.edu/Documents/in/Carbohydrate?f_ri=16062"},{"id":1311550,"name":"Size Exclusion Chromatography","url":"https://www.academia.edu/Documents/in/Size_Exclusion_Chromatography?f_ri=16062"},{"id":1643503,"name":"Structural model","url":"https://www.academia.edu/Documents/in/Structural_model?f_ri=16062"},{"id":1681026,"name":"Biochemistry and cell biology","url":"https://www.academia.edu/Documents/in/Biochemistry_and_cell_biology?f_ri=16062"},{"id":1981451,"name":"Amylose Extender","url":"https://www.academia.edu/Documents/in/Amylose_Extender?f_ri=16062"},{"id":2347981,"name":"Branch point","url":"https://www.academia.edu/Documents/in/Branch_point?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_48687724" data-work_id="48687724" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/48687724/Fermentation_Results_and_Chemical_Composition_of_Agricultural_Distillates_Obtained_from_Rye_and_Barley_Grains_and_the_Corresponding_Malts_as_a_Source_of_Amylolytic_Enzymes_and_Starch">Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_48687724" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/48687724" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4c6dd97c32f97c61c3296e11708e7c79" rel="nofollow" data-download="{"attachment_id":67171406,"asset_id":48687724,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67171406/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="120136252" href="https://independent.academia.edu/EwelinaStr%C4%85k">Ewelina Strąk</a><script data-card-contents-for-user="120136252" type="text/json">{"id":120136252,"first_name":"Ewelina","last_name":"Strąk","domain_name":"independent","page_name":"EwelinaStrąk","display_name":"Ewelina Strąk","profile_url":"https://independent.academia.edu/EwelinaStr%C4%85k?f_ri=16062","photo":"https://0.academia-photos.com/120136252/30799471/28501638/s65_ewelina.str_k.jpg"}</script></span></span></li><li class="js-paper-rank-work_48687724 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="48687724"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 48687724, container: ".js-paper-rank-work_48687724", }); });</script></li><li class="js-percentile-work_48687724 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 48687724; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_48687724"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_48687724 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="48687724"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 48687724; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=48687724]").text(description); $(".js-view-count-work_48687724").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_48687724").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="48687724"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="531" rel="nofollow" href="https://www.academia.edu/Documents/in/Organic_Chemistry">Organic Chemistry</a>, <script data-card-contents-for-ri="531" type="text/json">{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="10225" rel="nofollow" href="https://www.academia.edu/Documents/in/Agriculture">Agriculture</a>, <script data-card-contents-for-ri="10225" type="text/json">{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="161511" rel="nofollow" href="https://www.academia.edu/Documents/in/Distillation">Distillation</a><script data-card-contents-for-ri="161511" type="text/json">{"id":161511,"name":"Distillation","url":"https://www.academia.edu/Documents/in/Distillation?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=48687724]'), work: {"id":48687724,"title":"Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch","created_at":"2021-05-05T04:46:41.325-07:00","url":"https://www.academia.edu/48687724/Fermentation_Results_and_Chemical_Composition_of_Agricultural_Distillates_Obtained_from_Rye_and_Barley_Grains_and_the_Corresponding_Malts_as_a_Source_of_Amylolytic_Enzymes_and_Starch?f_ri=16062","dom_id":"work_48687724","summary":"The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes, fermentation results, and the composition of the obtained distillates were investigated. The raw materials used were unmalted rye and barley grains, as well as the corresponding malts. All experiments were first performed on a semi-technical scale, and then verified under industrial conditions in a Polish distillery. The fermentable sugars present in sweet mashes mostly consisted of maltose, followed by glucose and maltotriose. Pressure-thermal treatment of unmalted cereals, and especially rye grains, resulted in higher ethanol content in mashes in comparison with samples subjected to pressureless liberation of starch. All agricultural distillates originating from mashes containing rye and barley grains and the corresponding malts were characterized by low concentrations of undesirable compounds, such as acetaldehyde and methanol. The distillates obtained under industrial conditions contained lower concentrations of higher alcohols (apart from 1-propanol) than those obtained on a semi-technical scale.","downloadable_attachments":[{"id":67171406,"asset_id":48687724,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":120136252,"first_name":"Ewelina","last_name":"Strąk","domain_name":"independent","page_name":"EwelinaStrąk","display_name":"Ewelina Strąk","profile_url":"https://independent.academia.edu/EwelinaStr%C4%85k?f_ri=16062","photo":"https://0.academia-photos.com/120136252/30799471/28501638/s65_ewelina.str_k.jpg"}],"research_interests":[{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=16062","nofollow":true},{"id":10225,"name":"Agriculture","url":"https://www.academia.edu/Documents/in/Agriculture?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":161511,"name":"Distillation","url":"https://www.academia.edu/Documents/in/Distillation?f_ri=16062","nofollow":true},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":328449,"name":"Molecules","url":"https://www.academia.edu/Documents/in/Molecules?f_ri=16062"},{"id":1294622,"name":"Alcohols","url":"https://www.academia.edu/Documents/in/Alcohols?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_37614126" data-work_id="37614126" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/37614126/Citric_acid_production_byAspergillus_niger_using_media_containing_low_concentrations_of_glucose_or_corn_starch">Citric acid production byAspergillus niger using media containing low concentrations of glucose or corn starch</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Two starchy substrates like pumpkin and cane molasses were selected for citric acid fermentation by using gamma ray induced mutant strains of 14/20 and 79/20 of A. niger under surface culture condition. Citric acid production was also... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_37614126" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Two starchy substrates like pumpkin and cane molasses were selected for citric acid fermentation by using gamma ray induced mutant strains of 14/20 and 79/20 of A. niger under surface culture condition. Citric acid production was also different with various fermentation media by A. niger 14/20 and 79/20 strains. It was found to increase with the increase of fermentation period and maximum citric acid was found on day 13. In the presence of Prescott salt citric acid production was found lower than the absence of Prescott salt. Without Prescott salt highest values of citric acid production was found in mixed fermentation medium which were about 14.86 mg/ml and 14.44 mg/ml for A. niger 14/20 and 79/20 strains respectively, lowest production of citric acid was found in molasses medium for A. niger 14/20 and 79/20 strains were 7.72 and 7.57 mg/ml respectively. Whereas in the presence of Prescott salt, lowest production of citric acid in Pumpkin medium was found 2.86 mg/ml for A. niger 14/20 and 2.7 mg/ml for A. niger 79/20. Highest amount of citric acid was produced in molasses medium 4.88 mg/ml for A. niger 14/20 on day 13 with the presence of Prescott salt whereas 4.75 mg/ml for A. niger 79/20 strains respectively. Mixed substrate prepared with molasses and pumpkin media was proved to be the best and potential for citric acid production.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/37614126" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1423143d5e43a8b77109d5392e2f2295" rel="nofollow" data-download="{"attachment_id":57597061,"asset_id":37614126,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/57597061/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39283201" href="https://independent.academia.edu/kiennguyen126">kien nguyen</a><script data-card-contents-for-user="39283201" type="text/json">{"id":39283201,"first_name":"kien","last_name":"nguyen","domain_name":"independent","page_name":"kiennguyen126","display_name":"kien nguyen","profile_url":"https://independent.academia.edu/kiennguyen126?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_37614126 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="37614126"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 37614126, container: ".js-paper-rank-work_37614126", }); });</script></li><li class="js-percentile-work_37614126 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 37614126; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_37614126"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_37614126 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="37614126"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 37614126; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=37614126]").text(description); $(".js-view-count-work_37614126").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_37614126").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="37614126"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="5398" rel="nofollow" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a>, <script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="6947" rel="nofollow" href="https://www.academia.edu/Documents/in/Medical_Microbiology">Medical Microbiology</a>, <script data-card-contents-for-ri="6947" type="text/json">{"id":6947,"name":"Medical Microbiology","url":"https://www.academia.edu/Documents/in/Medical_Microbiology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9533" rel="nofollow" href="https://www.academia.edu/Documents/in/Minerals">Minerals</a><script data-card-contents-for-ri="9533" type="text/json">{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=37614126]'), work: {"id":37614126,"title":"Citric acid production byAspergillus niger using media containing low concentrations of glucose or corn starch","created_at":"2018-10-19T17:40:01.841-07:00","url":"https://www.academia.edu/37614126/Citric_acid_production_byAspergillus_niger_using_media_containing_low_concentrations_of_glucose_or_corn_starch?f_ri=16062","dom_id":"work_37614126","summary":"Two starchy substrates like pumpkin and cane molasses were selected for citric acid fermentation by using gamma ray induced mutant strains of 14/20 and 79/20 of A. niger under surface culture condition. Citric acid production was also different with various fermentation media by A. niger 14/20 and 79/20 strains. It was found to increase with the increase of fermentation period and maximum citric acid was found on day 13. In the presence of Prescott salt citric acid production was found lower than the absence of Prescott salt. Without Prescott salt highest values of citric acid production was found in mixed fermentation medium which were about 14.86 mg/ml and 14.44 mg/ml for A. niger 14/20 and 79/20 strains respectively, lowest production of citric acid was found in molasses medium for A. niger 14/20 and 79/20 strains were 7.72 and 7.57 mg/ml respectively. Whereas in the presence of Prescott salt, lowest production of citric acid in Pumpkin medium was found 2.86 mg/ml for A. niger 14/20 and 2.7 mg/ml for A. niger 79/20. Highest amount of citric acid was produced in molasses medium 4.88 mg/ml for A. niger 14/20 on day 13 with the presence of Prescott salt whereas 4.75 mg/ml for A. niger 79/20 strains respectively. Mixed substrate prepared with molasses and pumpkin media was proved to be the best and potential for citric acid production.","downloadable_attachments":[{"id":57597061,"asset_id":37614126,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39283201,"first_name":"kien","last_name":"nguyen","domain_name":"independent","page_name":"kiennguyen126","display_name":"kien nguyen","profile_url":"https://independent.academia.edu/kiennguyen126?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=16062","nofollow":true},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=16062","nofollow":true},{"id":6947,"name":"Medical Microbiology","url":"https://www.academia.edu/Documents/in/Medical_Microbiology?f_ri=16062","nofollow":true},{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=16062"},{"id":112334,"name":"Methanol","url":"https://www.academia.edu/Documents/in/Methanol?f_ri=16062"},{"id":215619,"name":"Aspergillus niger","url":"https://www.academia.edu/Documents/in/Aspergillus_niger?f_ri=16062"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=16062"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=16062"},{"id":977996,"name":"Citric Acid","url":"https://www.academia.edu/Documents/in/Citric_Acid?f_ri=16062"},{"id":1292702,"name":"Carbon Source","url":"https://www.academia.edu/Documents/in/Carbon_Source?f_ri=16062"},{"id":1574244,"name":"Fermentation Process","url":"https://www.academia.edu/Documents/in/Fermentation_Process?f_ri=16062"},{"id":1912509,"name":"Production Rate","url":"https://www.academia.edu/Documents/in/Production_Rate?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_75269447" data-work_id="75269447" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/75269447/Starch_digestibility_in_food_matrix_a_review">Starch digestibility in food matrix: a review</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this review, recent reports on in vitro starch hydrolysis kinetics are reviewed with regard to the structural characteristics of starches. Factors such as starch granule morphology, amylose to amylopectin ratio, molecular structure,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_75269447" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this review, recent reports on in vitro starch hydrolysis kinetics are reviewed with regard to the structural characteristics of starches. Factors such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the digestibility and absorption of digested carbohydrates have been examined. The physical state of the starch ingested has a major impact on the digestibility therefore effects of processing techniques (thermal processing, extrusion cooking, autoclaving etc.) and starch modification have been discussed. The other constituents of the food matrix, such as proteins, lipids and polysaccharides, play a significant role during processing which affects the physico-chemical characteristics of digesta and the final digestibility of starch. Some molecules naturally occurring in food sources may confer an inhibitory effect during starch hydrolysis.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/75269447" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b8c0eb53dfe0b11d66b2e52caa84c4ff" rel="nofollow" data-download="{"attachment_id":83106195,"asset_id":75269447,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/83106195/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="132785" href="https://massey.academia.edu/JaspreetSingh">Jaspreet Singh</a><script data-card-contents-for-user="132785" type="text/json">{"id":132785,"first_name":"Jaspreet","last_name":"Singh","domain_name":"massey","page_name":"JaspreetSingh","display_name":"Jaspreet Singh","profile_url":"https://massey.academia.edu/JaspreetSingh?f_ri=16062","photo":"https://0.academia-photos.com/132785/35320/32460/s65_jaspreet.singh.jpeg"}</script></span></span></li><li class="js-paper-rank-work_75269447 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="75269447"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 75269447, container: ".js-paper-rank-work_75269447", }); 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$(".js-view-count[data-work-id=75269447]").text(description); $(".js-view-count-work_75269447").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_75269447").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="75269447"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a>, <script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3089871" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch_Digestion">Starch Digestion</a><script data-card-contents-for-ri="3089871" type="text/json">{"id":3089871,"name":"Starch Digestion","url":"https://www.academia.edu/Documents/in/Starch_Digestion?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=75269447]'), work: {"id":75269447,"title":"Starch digestibility in food matrix: a review","created_at":"2022-04-02T18:44:40.554-07:00","url":"https://www.academia.edu/75269447/Starch_digestibility_in_food_matrix_a_review?f_ri=16062","dom_id":"work_75269447","summary":"In this review, recent reports on in vitro starch hydrolysis kinetics are reviewed with regard to the structural characteristics of starches. Factors such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the digestibility and absorption of digested carbohydrates have been examined. The physical state of the starch ingested has a major impact on the digestibility therefore effects of processing techniques (thermal processing, extrusion cooking, autoclaving etc.) and starch modification have been discussed. The other constituents of the food matrix, such as proteins, lipids and polysaccharides, play a significant role during processing which affects the physico-chemical characteristics of digesta and the final digestibility of starch. Some molecules naturally occurring in food sources may confer an inhibitory effect during starch hydrolysis.","downloadable_attachments":[{"id":83106195,"asset_id":75269447,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":132785,"first_name":"Jaspreet","last_name":"Singh","domain_name":"massey","page_name":"JaspreetSingh","display_name":"Jaspreet Singh","profile_url":"https://massey.academia.edu/JaspreetSingh?f_ri=16062","photo":"https://0.academia-photos.com/132785/35320/32460/s65_jaspreet.singh.jpeg"}],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=16062","nofollow":true},{"id":3089871,"name":"Starch Digestion","url":"https://www.academia.edu/Documents/in/Starch_Digestion?f_ri=16062","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13585670" data-work_id="13585670" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/13585670/COMPARATIVE_SAFETY_AND_EFFICACY_OF_TOPICAL_HEMOSTATIC_AGENTS_IN_A_RAT_NEUROSURGICAL_MODEL">COMPARATIVE SAFETY AND EFFICACY OF TOPICAL HEMOSTATIC AGENTS IN A RAT NEUROSURGICAL MODEL</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/13585670" 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class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32751948" href="https://mayoclinic.academia.edu/NicholasWetjen">Nicholas Wetjen</a><script data-card-contents-for-user="32751948" type="text/json">{"id":32751948,"first_name":"Nicholas","last_name":"Wetjen","domain_name":"mayoclinic","page_name":"NicholasWetjen","display_name":"Nicholas Wetjen","profile_url":"https://mayoclinic.academia.edu/NicholasWetjen?f_ri=16062","photo":"https://0.academia-photos.com/32751948/9764526/10878100/s65_nicholas.wetjen.jpg_oh_0cd2144236a4a67f89439354a4fae095_oe_56278d52___gda___1445550142_15ec4f435a0616af50e9fd0b1073d8dc"}</script></span></span></li><li class="js-paper-rank-work_13585670 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="13585670"><i class="u-m1x fa fa-bar-chart"></i><strong 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href="https://www.academia.edu/Documents/in/Neurosurgery">Neurosurgery</a>, <script data-card-contents-for-ri="650" type="text/json">{"id":650,"name":"Neurosurgery","url":"https://www.academia.edu/Documents/in/Neurosurgery?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="79808" rel="nofollow" href="https://www.academia.edu/Documents/in/Collagen">Collagen</a>, <script data-card-contents-for-ri="79808" type="text/json">{"id":79808,"name":"Collagen","url":"https://www.academia.edu/Documents/in/Collagen?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="244814" rel="nofollow" href="https://www.academia.edu/Documents/in/Clinical_Sciences">Clinical Sciences</a><script data-card-contents-for-ri="244814" type="text/json">{"id":244814,"name":"Clinical Sciences","url":"https://www.academia.edu/Documents/in/Clinical_Sciences?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13585670]'), work: {"id":13585670,"title":"COMPARATIVE SAFETY AND EFFICACY OF TOPICAL HEMOSTATIC AGENTS IN A RAT NEUROSURGICAL MODEL","created_at":"2015-07-03T06:19:50.021-07:00","url":"https://www.academia.edu/13585670/COMPARATIVE_SAFETY_AND_EFFICACY_OF_TOPICAL_HEMOSTATIC_AGENTS_IN_A_RAT_NEUROSURGICAL_MODEL?f_ri=16062","dom_id":"work_13585670","summary":null,"downloadable_attachments":[{"id":45184614,"asset_id":13585670,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32751948,"first_name":"Nicholas","last_name":"Wetjen","domain_name":"mayoclinic","page_name":"NicholasWetjen","display_name":"Nicholas Wetjen","profile_url":"https://mayoclinic.academia.edu/NicholasWetjen?f_ri=16062","photo":"https://0.academia-photos.com/32751948/9764526/10878100/s65_nicholas.wetjen.jpg_oh_0cd2144236a4a67f89439354a4fae095_oe_56278d52___gda___1445550142_15ec4f435a0616af50e9fd0b1073d8dc"}],"research_interests":[{"id":650,"name":"Neurosurgery","url":"https://www.academia.edu/Documents/in/Neurosurgery?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":79808,"name":"Collagen","url":"https://www.academia.edu/Documents/in/Collagen?f_ri=16062","nofollow":true},{"id":244814,"name":"Clinical Sciences","url":"https://www.academia.edu/Documents/in/Clinical_Sciences?f_ri=16062","nofollow":true},{"id":375054,"name":"Rats","url":"https://www.academia.edu/Documents/in/Rats?f_ri=16062"},{"id":375078,"name":"Topical Drug Administration","url":"https://www.academia.edu/Documents/in/Topical_Drug_Administration?f_ri=16062"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=16062"},{"id":424295,"name":"Survival Rate","url":"https://www.academia.edu/Documents/in/Survival_Rate?f_ri=16062"},{"id":428819,"name":"Hemostasis","url":"https://www.academia.edu/Documents/in/Hemostasis?f_ri=16062"},{"id":1239755,"name":"Neurosciences","url":"https://www.academia.edu/Documents/in/Neurosciences?f_ri=16062"},{"id":2450733,"name":"Brain injuries","url":"https://www.academia.edu/Documents/in/Brain_injuries?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_61587713" data-work_id="61587713" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/61587713/Power_consumption_measurement_and_temperature_recording_during_granulation">Power consumption measurement and temperature recording during granulation</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study was performed to elucidate the influences of process and formulation design using power consumption and temperature measurements during granulation. Power consumption was recorded "in process" using a previously introduced... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_61587713" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study was performed to elucidate the influences of process and formulation design using power consumption and temperature measurements during granulation. Power consumption was recorded "in process" using a previously introduced computer program for optimal end-point detection at an early stage. The temperature increase (T) during granulation was recorded using a temperature sensor. The temperature increase in the wet powder bed expresses the friction forces at interparticle contacts occurring during granulation. The maxima of temperature profile occurred at 130% saturation, whereas the maxima of power consumption were determined at 100% saturation. The ratio of temperature and power consumption (TPR factor) is introduced as a signature of formulation design. TPR factor was found to be dependent on particle size, particle surface, water absorption capacity and solubility of the excipient and model drug, respectively. However, TPR factor was found to be independent of process design, such as the filling level of the mixer. Understanding and controlling the granulation process is a key factor in robust dosage form design. The "in process" control fits ideally the prerequisites of a drug quality system for the 21st century and FDA's Process Analytical Technology (PAT) initiative. The results of previous and present works of our research group will be used in a following step to develop an artificial neural network for granulation "in process" control.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/61587713" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="414d5b480ea80bb67b73973f2c3be2dc" rel="nofollow" data-download="{"attachment_id":74575448,"asset_id":61587713,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/74575448/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="40544284" href="https://unibasel.academia.edu/HansLeuenberger">Hans Leuenberger</a><script data-card-contents-for-user="40544284" type="text/json">{"id":40544284,"first_name":"Hans","last_name":"Leuenberger","domain_name":"unibasel","page_name":"HansLeuenberger","display_name":"Hans Leuenberger","profile_url":"https://unibasel.academia.edu/HansLeuenberger?f_ri=16062","photo":"https://0.academia-photos.com/40544284/78023571/66568812/s65_hans.leuenberger.jpg"}</script></span></span></li><li class="js-paper-rank-work_61587713 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="61587713"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 61587713, container: ".js-paper-rank-work_61587713", }); 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$(".js-view-count[data-work-id=61587713]").text(description); $(".js-view-count-work_61587713").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_61587713").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="61587713"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="2215" rel="nofollow" href="https://www.academia.edu/Documents/in/Water">Water</a>, <script data-card-contents-for-ri="2215" type="text/json">{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="41745" rel="nofollow" href="https://www.academia.edu/Documents/in/Pharmaceutics">Pharmaceutics</a>, <script data-card-contents-for-ri="41745" type="text/json">{"id":41745,"name":"Pharmaceutics","url":"https://www.academia.edu/Documents/in/Pharmaceutics?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="43986" rel="nofollow" href="https://www.academia.edu/Documents/in/Electricity">Electricity</a><script data-card-contents-for-ri="43986" type="text/json">{"id":43986,"name":"Electricity","url":"https://www.academia.edu/Documents/in/Electricity?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61587713]'), work: {"id":61587713,"title":"Power consumption measurement and temperature recording during granulation","created_at":"2021-11-12T04:53:40.456-08:00","url":"https://www.academia.edu/61587713/Power_consumption_measurement_and_temperature_recording_during_granulation?f_ri=16062","dom_id":"work_61587713","summary":"This study was performed to elucidate the influences of process and formulation design using power consumption and temperature measurements during granulation. Power consumption was recorded \"in process\" using a previously introduced computer program for optimal end-point detection at an early stage. The temperature increase (T) during granulation was recorded using a temperature sensor. The temperature increase in the wet powder bed expresses the friction forces at interparticle contacts occurring during granulation. The maxima of temperature profile occurred at 130% saturation, whereas the maxima of power consumption were determined at 100% saturation. The ratio of temperature and power consumption (TPR factor) is introduced as a signature of formulation design. TPR factor was found to be dependent on particle size, particle surface, water absorption capacity and solubility of the excipient and model drug, respectively. However, TPR factor was found to be independent of process design, such as the filling level of the mixer. Understanding and controlling the granulation process is a key factor in robust dosage form design. The \"in process\" control fits ideally the prerequisites of a drug quality system for the 21st century and FDA's Process Analytical Technology (PAT) initiative. The results of previous and present works of our research group will be used in a following step to develop an artificial neural network for granulation \"in process\" control.","downloadable_attachments":[{"id":74575448,"asset_id":61587713,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":40544284,"first_name":"Hans","last_name":"Leuenberger","domain_name":"unibasel","page_name":"HansLeuenberger","display_name":"Hans Leuenberger","profile_url":"https://unibasel.academia.edu/HansLeuenberger?f_ri=16062","photo":"https://0.academia-photos.com/40544284/78023571/66568812/s65_hans.leuenberger.jpg"}],"research_interests":[{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":41745,"name":"Pharmaceutics","url":"https://www.academia.edu/Documents/in/Pharmaceutics?f_ri=16062","nofollow":true},{"id":43986,"name":"Electricity","url":"https://www.academia.edu/Documents/in/Electricity?f_ri=16062","nofollow":true},{"id":123710,"name":"Power Consumption","url":"https://www.academia.edu/Documents/in/Power_Consumption?f_ri=16062"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=16062"},{"id":191268,"name":"Granulation","url":"https://www.academia.edu/Documents/in/Granulation?f_ri=16062"},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=16062"},{"id":390245,"name":"Particle Size","url":"https://www.academia.edu/Documents/in/Particle_Size?f_ri=16062"},{"id":405347,"name":"Pharmaceutical Formulation Technology","url":"https://www.academia.edu/Documents/in/Pharmaceutical_Formulation_Technology?f_ri=16062"},{"id":440924,"name":"Surface Properties","url":"https://www.academia.edu/Documents/in/Surface_Properties?f_ri=16062"},{"id":1135766,"name":"Excipients","url":"https://www.academia.edu/Documents/in/Excipients?f_ri=16062"},{"id":1135797,"name":"Dosage Forms","url":"https://www.academia.edu/Documents/in/Dosage_Forms?f_ri=16062"},{"id":1135812,"name":"Drug Compounding","url":"https://www.academia.edu/Documents/in/Drug_Compounding?f_ri=16062"},{"id":3789884,"name":"Pharmacology and pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28198315" data-work_id="28198315" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28198315/Reduction_of_Soybean_Meal_Non_Starch_Polysaccharides_and_%CE%B1_Galactosides_by_Solid_State_Fermentation_Using_Cellulolytic_Bacteria_Obtained_from_Different_Environments">Reduction of Soybean Meal Non-Starch Polysaccharides and α-Galactosides by Solid-State Fermentation Using Cellulolytic Bacteria Obtained from Different Environments</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Soybean meal (SBM) is an important protein source in animal feed. However, the levels of SBM inclusion are restricted in some animal species by the presence of antinutritional factors (ANFs), including non-starch polysaccharides (NSPs)... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_28198315" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Soybean meal (SBM) is an important protein source in animal feed. However, the levels of SBM inclusion are restricted in some animal species by the presence of antinutritional factors (ANFs), including non-starch polysaccharides (NSPs) and agalactosides (GOSs). The aim of this study was to reduce the soybean meal NSPs and GOSs by solid-state fermentation (SSF) using a combination of cellulolytic bacteria isolated from different environments (termites, earthworms, corn silage and bovine ruminal content). To analyse the key enzymatic activities, the isolates were grown in minimal media containing NSPs extracted from SBM. The selected bacterial strains belonged to the genera Streptomyces, Cohnella and Cellulosimicrobium. SSF resulted in a reduction of nearly 24% in the total NSPs, 83% of stachyose and 69% of raffinose and an increase in the protein content. These results suggest that cellulolytic bacteria-based SSF processing facilitates SBM nutritional improvement. In addition, the use of fermented SBM in animal diets can be recommended.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28198315" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="9fb372d628565f884b3adc77361c6f31" rel="nofollow" data-download="{"attachment_id":48509798,"asset_id":28198315,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48509798/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="52855027" href="https://independent.academia.edu/PNavarrete4">P. Navarrete</a><script data-card-contents-for-user="52855027" type="text/json">{"id":52855027,"first_name":"P.","last_name":"Navarrete","domain_name":"independent","page_name":"PNavarrete4","display_name":"P. 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However, the levels of SBM inclusion are restricted in some animal species by the presence of antinutritional factors (ANFs), including non-starch polysaccharides (NSPs) and agalactosides (GOSs). The aim of this study was to reduce the soybean meal NSPs and GOSs by solid-state fermentation (SSF) using a combination of cellulolytic bacteria isolated from different environments (termites, earthworms, corn silage and bovine ruminal content). To analyse the key enzymatic activities, the isolates were grown in minimal media containing NSPs extracted from SBM. The selected bacterial strains belonged to the genera Streptomyces, Cohnella and Cellulosimicrobium. SSF resulted in a reduction of nearly 24% in the total NSPs, 83% of stachyose and 69% of raffinose and an increase in the protein content. These results suggest that cellulolytic bacteria-based SSF processing facilitates SBM nutritional improvement. In addition, the use of fermented SBM in animal diets can be recommended.","downloadable_attachments":[{"id":48509798,"asset_id":28198315,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":52855027,"first_name":"P.","last_name":"Navarrete","domain_name":"independent","page_name":"PNavarrete4","display_name":"P. Navarrete","profile_url":"https://independent.academia.edu/PNavarrete4?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics?f_ri=16062","nofollow":true},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=16062","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=16062"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=16062"},{"id":37959,"name":"Cellulose","url":"https://www.academia.edu/Documents/in/Cellulose?f_ri=16062"},{"id":43685,"name":"Cellulase","url":"https://www.academia.edu/Documents/in/Cellulase?f_ri=16062"},{"id":55172,"name":"Streptomyces","url":"https://www.academia.edu/Documents/in/Streptomyces?f_ri=16062"},{"id":94111,"name":"Animal Feed","url":"https://www.academia.edu/Documents/in/Animal_Feed?f_ri=16062"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=16062"},{"id":220780,"name":"PLoS one","url":"https://www.academia.edu/Documents/in/PLoS_one?f_ri=16062"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=16062"},{"id":354934,"name":"Soybeans","url":"https://www.academia.edu/Documents/in/Soybeans?f_ri=16062"},{"id":1030683,"name":"Rumen","url":"https://www.academia.edu/Documents/in/Rumen?f_ri=16062"},{"id":1974871,"name":"Oligosaccharides","url":"https://www.academia.edu/Documents/in/Oligosaccharides?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_12929747" data-work_id="12929747" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/12929747/Diet_and_the_evolution_of_human_amylase_gene_copy_number_variation">Diet and the evolution of human amylase gene copy number variation</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/12929747" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="224735e825b4afc9a9def4bd86c7b4ac" rel="nofollow" data-download="{"attachment_id":45841802,"asset_id":12929747,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45841802/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32102268" href="https://wsu.academia.edu/FernandoVillanea">Fernando Villanea</a><script data-card-contents-for-user="32102268" 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}); });</script></span><script>$(function() { $(".js-view-count-work_12929747").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="12929747"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="772" rel="nofollow" href="https://www.academia.edu/Documents/in/Human_Evolution">Human Evolution</a>, <script data-card-contents-for-ri="772" type="text/json">{"id":772,"name":"Human Evolution","url":"https://www.academia.edu/Documents/in/Human_Evolution?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4967" rel="nofollow" href="https://www.academia.edu/Documents/in/Molecular_Evolution">Molecular Evolution</a>, <script data-card-contents-for-ri="4967" type="text/json">{"id":4967,"name":"Molecular Evolution","url":"https://www.academia.edu/Documents/in/Molecular_Evolution?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9478" rel="nofollow" href="https://www.academia.edu/Documents/in/Diet">Diet</a>, <script data-card-contents-for-ri="9478" type="text/json">{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=12929747]'), work: {"id":12929747,"title":"Diet and the evolution of human amylase gene copy number variation","created_at":"2015-06-11T09:12:57.641-07:00","url":"https://www.academia.edu/12929747/Diet_and_the_evolution_of_human_amylase_gene_copy_number_variation?f_ri=16062","dom_id":"work_12929747","summary":null,"downloadable_attachments":[{"id":45841802,"asset_id":12929747,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32102268,"first_name":"Fernando","last_name":"Villanea","domain_name":"wsu","page_name":"FernandoVillanea","display_name":"Fernando Villanea","profile_url":"https://wsu.academia.edu/FernandoVillanea?f_ri=16062","photo":"https://0.academia-photos.com/32102268/10478325/11691761/s65_fernando.villanea.jpg"}],"research_interests":[{"id":772,"name":"Human Evolution","url":"https://www.academia.edu/Documents/in/Human_Evolution?f_ri=16062","nofollow":true},{"id":4967,"name":"Molecular Evolution","url":"https://www.academia.edu/Documents/in/Molecular_Evolution?f_ri=16062","nofollow":true},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=16062"},{"id":194433,"name":"Gene Dosage","url":"https://www.academia.edu/Documents/in/Gene_Dosage?f_ri=16062"},{"id":322326,"name":"Copy Number Variation","url":"https://www.academia.edu/Documents/in/Copy_Number_Variation?f_ri=16062"},{"id":577933,"name":"Genetic variation","url":"https://www.academia.edu/Documents/in/Genetic_variation?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_19670504" data-work_id="19670504" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/19670504/Palmar_Hyperhidrosis_Long_term_Follow_up_of_Nine_Children_and_Adolescents_Treated_with_Botulinum_Toxin_Type_A">Palmar Hyperhidrosis: Long-term Follow-up of Nine Children and Adolescents Treated with Botulinum Toxin Type A</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Primary palmar hyperhidrosis in children and adolescents may be severe enough to affect school and physical activities, causing emotional problems, stress in the patient&amp;amp;amp;amp;amp;amp;amp;#39;s life, and a compromised quality of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_19670504" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Primary palmar hyperhidrosis in children and adolescents may be severe enough to affect school and physical activities, causing emotional problems, stress in the patient&amp;amp;amp;amp;amp;amp;amp;#39;s life, and a compromised quality of life. Nine patients with palmar hyperhidrosis underwent treatment with botulinum A. Before the session, and in the 1-, 3-, 6-, 9-, and 12-month post-session follow-ups, the patients were administered the Minor test, gravimetry, the Scales of Frequency and Severity, and the Questionnaire of Quality of Life. The mean age was 11 years, with seven girls and two boys. Each patient was administered at least one treatment of botulinum toxin in the palm of the hands (75-150 U for palm), with the mean number of sessions 2.2 (range: 1-4). All sessions in the patients resulted in drying of the hands, with a mean duration of effect of 7 months. Botulinum toxin A controls excessive sweat in the palms of children and adolescents who have primary palmar hyperhidrosis, with an improvement in the quality of life. The therapy is safe and effective in this pediatric group and can be considered before surgical interventions.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/19670504" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f3de0faf2917d6511aa54f9f570cb60e" rel="nofollow" data-download="{"attachment_id":42058618,"asset_id":19670504,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42058618/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="40215482" href="https://ufpr.academia.edu/KerstinAbagge">Kerstin Abagge</a><script data-card-contents-for-user="40215482" type="text/json">{"id":40215482,"first_name":"Kerstin","last_name":"Abagge","domain_name":"ufpr","page_name":"KerstinAbagge","display_name":"Kerstin Abagge","profile_url":"https://ufpr.academia.edu/KerstinAbagge?f_ri=16062","photo":"https://0.academia-photos.com/40215482/10997762/12273339/s65_kerstin.abagge.jpg"}</script></span></span></li><li class="js-paper-rank-work_19670504 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="19670504"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 19670504, container: ".js-paper-rank-work_19670504", }); 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$(".js-view-count[data-work-id=19670504]").text(description); $(".js-view-count-work_19670504").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_19670504").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="19670504"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="7470" rel="nofollow" href="https://www.academia.edu/Documents/in/Quality_of_life">Quality of life</a>, <script data-card-contents-for-ri="7470" type="text/json">{"id":7470,"name":"Quality of life","url":"https://www.academia.edu/Documents/in/Quality_of_life?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="12426" rel="nofollow" href="https://www.academia.edu/Documents/in/Treatment_Outcome">Treatment Outcome</a>, <script data-card-contents-for-ri="12426" type="text/json">{"id":12426,"name":"Treatment Outcome","url":"https://www.academia.edu/Documents/in/Treatment_Outcome?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="64933" rel="nofollow" href="https://www.academia.edu/Documents/in/Child">Child</a><script data-card-contents-for-ri="64933" type="text/json">{"id":64933,"name":"Child","url":"https://www.academia.edu/Documents/in/Child?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=19670504]'), work: {"id":19670504,"title":"Palmar Hyperhidrosis: Long-term Follow-up of Nine Children and Adolescents Treated with Botulinum Toxin Type A","created_at":"2015-12-15T07:51:14.450-08:00","url":"https://www.academia.edu/19670504/Palmar_Hyperhidrosis_Long_term_Follow_up_of_Nine_Children_and_Adolescents_Treated_with_Botulinum_Toxin_Type_A?f_ri=16062","dom_id":"work_19670504","summary":"Primary palmar hyperhidrosis in children and adolescents may be severe enough to affect school and physical activities, causing emotional problems, stress in the patient\u0026amp;amp;amp;amp;amp;amp;amp;#39;s life, and a compromised quality of life. Nine patients with palmar hyperhidrosis underwent treatment with botulinum A. Before the session, and in the 1-, 3-, 6-, 9-, and 12-month post-session follow-ups, the patients were administered the Minor test, gravimetry, the Scales of Frequency and Severity, and the Questionnaire of Quality of Life. The mean age was 11 years, with seven girls and two boys. Each patient was administered at least one treatment of botulinum toxin in the palm of the hands (75-150 U for palm), with the mean number of sessions 2.2 (range: 1-4). All sessions in the patients resulted in drying of the hands, with a mean duration of effect of 7 months. Botulinum toxin A controls excessive sweat in the palms of children and adolescents who have primary palmar hyperhidrosis, with an improvement in the quality of life. The therapy is safe and effective in this pediatric group and can be considered before surgical interventions.","downloadable_attachments":[{"id":42058618,"asset_id":19670504,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":40215482,"first_name":"Kerstin","last_name":"Abagge","domain_name":"ufpr","page_name":"KerstinAbagge","display_name":"Kerstin Abagge","profile_url":"https://ufpr.academia.edu/KerstinAbagge?f_ri=16062","photo":"https://0.academia-photos.com/40215482/10997762/12273339/s65_kerstin.abagge.jpg"}],"research_interests":[{"id":7470,"name":"Quality of life","url":"https://www.academia.edu/Documents/in/Quality_of_life?f_ri=16062","nofollow":true},{"id":12426,"name":"Treatment Outcome","url":"https://www.academia.edu/Documents/in/Treatment_Outcome?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":64933,"name":"Child","url":"https://www.academia.edu/Documents/in/Child?f_ri=16062","nofollow":true},{"id":84269,"name":"Hyperhidrosis","url":"https://www.academia.edu/Documents/in/Hyperhidrosis?f_ri=16062"},{"id":98355,"name":"Iodine","url":"https://www.academia.edu/Documents/in/Iodine?f_ri=16062"},{"id":134346,"name":"Infant","url":"https://www.academia.edu/Documents/in/Infant?f_ri=16062"},{"id":137516,"name":"Follow-up studies","url":"https://www.academia.edu/Documents/in/Follow-up_studies?f_ri=16062"},{"id":189576,"name":"Pediatric","url":"https://www.academia.edu/Documents/in/Pediatric?f_ri=16062"},{"id":258581,"name":"Children and Adolescents","url":"https://www.academia.edu/Documents/in/Children_and_Adolescents?f_ri=16062"},{"id":375078,"name":"Topical Drug Administration","url":"https://www.academia.edu/Documents/in/Topical_Drug_Administration?f_ri=16062"},{"id":500368,"name":"Hand","url":"https://www.academia.edu/Documents/in/Hand?f_ri=16062"},{"id":828871,"name":"Pediatric dermatology","url":"https://www.academia.edu/Documents/in/Pediatric_dermatology?f_ri=16062"},{"id":978869,"name":"Botulinum Toxin","url":"https://www.academia.edu/Documents/in/Botulinum_Toxin?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_72631190" data-work_id="72631190" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/72631190/New_1_H_NMR_Procedure_for_the_Characterization_of_Native_and_Modified_Food_Grade_Starches">New 1 H NMR Procedure for the Characterization of Native and Modified Food-Grade Starches</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A novel, fast, and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride (OSA)-modified starches used as a dispersing... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_72631190" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A novel, fast, and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride (OSA)-modified starches used as a dispersing agent in the food industry). The method uses 1 H NMR to measure the degree of branching and also, for modified starches, the degree of chemical substitution. The substrate is dissolved in dimethyl-d 6 sulfoxide; addition of a very low amount of deuterated trifluoroacetic acid (d 1-TFA) to the medium gives rise to a shift to high frequency of the exchangeable protons of the starch hydroxyl groups, leading to a clear and well-defined 1 H NMR spectrum, which provides an improved way to determine the degrees of both branching and chemical substitution. Measurements of the size and molecular weight distributions by multiple-detector size exclusion chromatography show that degradation by TFA does not affect the accuracy of the method.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/72631190" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4ce1276f72a38912ae285b78940942b0" rel="nofollow" data-download="{"attachment_id":81483442,"asset_id":72631190,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/81483442/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="62480825" href="https://independent.academia.edu/MichaelSweedman">Michael Sweedman</a><script data-card-contents-for-user="62480825" type="text/json">{"id":62480825,"first_name":"Michael","last_name":"Sweedman","domain_name":"independent","page_name":"MichaelSweedman","display_name":"Michael Sweedman","profile_url":"https://independent.academia.edu/MichaelSweedman?f_ri=16062","photo":"https://0.academia-photos.com/62480825/140819456/130307924/s65_michael.sweedman.jpeg"}</script></span></span></li><li class="js-paper-rank-work_72631190 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="72631190"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 72631190, container: ".js-paper-rank-work_72631190", }); 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$(".js-view-count[data-work-id=72631190]").text(description); $(".js-view-count-work_72631190").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_72631190").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="72631190"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="5427" rel="nofollow" href="https://www.academia.edu/Documents/in/Spectroscopy">Spectroscopy</a>, <script data-card-contents-for-ri="5427" type="text/json">{"id":5427,"name":"Spectroscopy","url":"https://www.academia.edu/Documents/in/Spectroscopy?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="21732" rel="nofollow" href="https://www.academia.edu/Documents/in/Magnetic_Resonance_Spectroscopy">Magnetic Resonance Spectroscopy</a><script data-card-contents-for-ri="21732" type="text/json">{"id":21732,"name":"Magnetic Resonance Spectroscopy","url":"https://www.academia.edu/Documents/in/Magnetic_Resonance_Spectroscopy?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=72631190]'), work: {"id":72631190,"title":"New 1 H NMR Procedure for the Characterization of Native and Modified Food-Grade Starches","created_at":"2022-02-28T17:28:27.761-08:00","url":"https://www.academia.edu/72631190/New_1_H_NMR_Procedure_for_the_Characterization_of_Native_and_Modified_Food_Grade_Starches?f_ri=16062","dom_id":"work_72631190","summary":"A novel, fast, and straightforward procedure is presented for the characterization of starch (the largest energy component in food) and modified starches (such as octenyl succinic anhydride (OSA)-modified starches used as a dispersing agent in the food industry). The method uses 1 H NMR to measure the degree of branching and also, for modified starches, the degree of chemical substitution. The substrate is dissolved in dimethyl-d 6 sulfoxide; addition of a very low amount of deuterated trifluoroacetic acid (d 1-TFA) to the medium gives rise to a shift to high frequency of the exchangeable protons of the starch hydroxyl groups, leading to a clear and well-defined 1 H NMR spectrum, which provides an improved way to determine the degrees of both branching and chemical substitution. Measurements of the size and molecular weight distributions by multiple-detector size exclusion chromatography show that degradation by TFA does not affect the accuracy of the method.","downloadable_attachments":[{"id":81483442,"asset_id":72631190,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":62480825,"first_name":"Michael","last_name":"Sweedman","domain_name":"independent","page_name":"MichaelSweedman","display_name":"Michael Sweedman","profile_url":"https://independent.academia.edu/MichaelSweedman?f_ri=16062","photo":"https://0.academia-photos.com/62480825/140819456/130307924/s65_michael.sweedman.jpeg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":5427,"name":"Spectroscopy","url":"https://www.academia.edu/Documents/in/Spectroscopy?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":21732,"name":"Magnetic Resonance Spectroscopy","url":"https://www.academia.edu/Documents/in/Magnetic_Resonance_Spectroscopy?f_ri=16062","nofollow":true},{"id":39719,"name":"Food Analysis","url":"https://www.academia.edu/Documents/in/Food_Analysis?f_ri=16062"},{"id":39752,"name":"Adsorption","url":"https://www.academia.edu/Documents/in/Adsorption?f_ri=16062"},{"id":178355,"name":"Dissolution","url":"https://www.academia.edu/Documents/in/Dissolution?f_ri=16062"},{"id":231318,"name":"Agricultural","url":"https://www.academia.edu/Documents/in/Agricultural?f_ri=16062"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=16062"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=16062"},{"id":543705,"name":"Substitution","url":"https://www.academia.edu/Documents/in/Substitution?f_ri=16062"},{"id":596974,"name":"Agricultural and Food Chemistry","url":"https://www.academia.edu/Documents/in/Agricultural_and_Food_Chemistry?f_ri=16062"},{"id":1567539,"name":"Energy Intake","url":"https://www.academia.edu/Documents/in/Energy_Intake?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_20880267 coauthored" data-work_id="20880267" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/20880267/The_Effect_of_Low_and_High_Fiber_Diets_on_the_Population_of_Entodiniomorphid_Ciliates_Troglodytella_Abrassarti_in_Captive_Chimpanzees_Pan_Troglodytes_">The Effect of Low- and High-Fiber Diets on the Population of Entodiniomorphid Ciliates Troglodytella Abrassarti in Captive Chimpanzees (Pan Troglodytes)</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Troglodytella abrassarti is an intestinal entodiniomorphid ciliate commonly diagnosed in the feces of wild and captive chimpanzees (Pan troglodytes). Entodiniomorphids could be considered to have a mutualistic relationship with the great... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_20880267" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Troglodytella abrassarti is an intestinal entodiniomorphid ciliate commonly diagnosed in the feces of wild and captive chimpanzees (Pan troglodytes). Entodiniomorphids could be considered to have a mutualistic relationship with the great apes, in that the ciliates benefit from the intestinal ecosystem of the host, while also contributing to the fiber fermentation process. We examined the effect of diet on the infection intensities of T. abrassarti in two captive chimpanzees in the Liberec Zoo, Czech Republic. The chimpanzees were fed a low-fiber diet (LFD) with 14% neutral detergent fiber (NDF) and a high-fiber diet (HFD; 26% NDF) for 10 days with one transition, and two 10-day adaptation periods. Fecal samples were examined coproscopically with the merthiolate-iodine-formaldehyde concentration (MIFC) technique, in order to quantify the number of ciliates per gram of feces. A significant trend of increasing T. abrassarti numbers was observed when the animals were fed the LFD, compared to when they were fed the HFD. Our results suggest, however, that infection intensities of T. abrassarti in captive chimpanzees are not influenced primarily by the amount of fiber in the diet, but rather by the dietary starch concentration (HFD: 1%; LFD: 8%). Am. J. Primatol. 74:669-675, 2012. C 2012 Wiley Periodicals, Inc.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/20880267" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4209a273c66f34a6fad8da51b575fb86" rel="nofollow" data-download="{"attachment_id":42387349,"asset_id":20880267,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42387349/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="15539445" href="https://sav-sk.academia.edu/SvetlanaKisidayova">Svetlana Kisidayova</a><script data-card-contents-for-user="15539445" type="text/json">{"id":15539445,"first_name":"Svetlana","last_name":"Kisidayova","domain_name":"sav-sk","page_name":"SvetlanaKisidayova","display_name":"Svetlana Kisidayova","profile_url":"https://sav-sk.academia.edu/SvetlanaKisidayova?f_ri=16062","photo":"https://0.academia-photos.com/15539445/4194389/13787320/s65_svetlana.kisidayova.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-20880267">+1</span><div class="hidden js-additional-users-20880267"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/ZV%C3%A1radyov%C3%A1">Z. Váradyová</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-20880267'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-20880267').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_20880267 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="20880267"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 20880267, container: ".js-paper-rank-work_20880267", }); });</script></li><li class="js-percentile-work_20880267 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 20880267; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_20880267"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_20880267 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="20880267"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 20880267; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=20880267]").text(description); $(".js-view-count-work_20880267").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_20880267").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="20880267"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="173" rel="nofollow" href="https://www.academia.edu/Documents/in/Zoology">Zoology</a>, <script data-card-contents-for-ri="173" type="text/json">{"id":173,"name":"Zoology","url":"https://www.academia.edu/Documents/in/Zoology?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9478" rel="nofollow" href="https://www.academia.edu/Documents/in/Diet">Diet</a>, <script data-card-contents-for-ri="9478" type="text/json">{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a>, <script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="39549" rel="nofollow" href="https://www.academia.edu/Documents/in/Czech_Republic">Czech Republic</a><script data-card-contents-for-ri="39549" type="text/json">{"id":39549,"name":"Czech Republic","url":"https://www.academia.edu/Documents/in/Czech_Republic?f_ri=16062","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=20880267]'), work: {"id":20880267,"title":"The Effect of Low- and High-Fiber Diets on the Population of Entodiniomorphid Ciliates Troglodytella Abrassarti in Captive Chimpanzees (Pan Troglodytes)","created_at":"2016-01-26T23:44:16.885-08:00","url":"https://www.academia.edu/20880267/The_Effect_of_Low_and_High_Fiber_Diets_on_the_Population_of_Entodiniomorphid_Ciliates_Troglodytella_Abrassarti_in_Captive_Chimpanzees_Pan_Troglodytes_?f_ri=16062","dom_id":"work_20880267","summary":"Troglodytella abrassarti is an intestinal entodiniomorphid ciliate commonly diagnosed in the feces of wild and captive chimpanzees (Pan troglodytes). Entodiniomorphids could be considered to have a mutualistic relationship with the great apes, in that the ciliates benefit from the intestinal ecosystem of the host, while also contributing to the fiber fermentation process. We examined the effect of diet on the infection intensities of T. abrassarti in two captive chimpanzees in the Liberec Zoo, Czech Republic. The chimpanzees were fed a low-fiber diet (LFD) with 14% neutral detergent fiber (NDF) and a high-fiber diet (HFD; 26% NDF) for 10 days with one transition, and two 10-day adaptation periods. Fecal samples were examined coproscopically with the merthiolate-iodine-formaldehyde concentration (MIFC) technique, in order to quantify the number of ciliates per gram of feces. A significant trend of increasing T. abrassarti numbers was observed when the animals were fed the LFD, compared to when they were fed the HFD. Our results suggest, however, that infection intensities of T. abrassarti in captive chimpanzees are not influenced primarily by the amount of fiber in the diet, but rather by the dietary starch concentration (HFD: 1%; LFD: 8%). Am. J. Primatol. 74:669-675, 2012. C 2012 Wiley Periodicals, Inc.","downloadable_attachments":[{"id":42387349,"asset_id":20880267,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":15539445,"first_name":"Svetlana","last_name":"Kisidayova","domain_name":"sav-sk","page_name":"SvetlanaKisidayova","display_name":"Svetlana Kisidayova","profile_url":"https://sav-sk.academia.edu/SvetlanaKisidayova?f_ri=16062","photo":"https://0.academia-photos.com/15539445/4194389/13787320/s65_svetlana.kisidayova.jpg"},{"id":34033026,"first_name":"Z.","last_name":"Váradyová","domain_name":"independent","page_name":"ZVáradyová","display_name":"Z. Váradyová","profile_url":"https://independent.academia.edu/ZV%C3%A1radyov%C3%A1?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":173,"name":"Zoology","url":"https://www.academia.edu/Documents/in/Zoology?f_ri=16062","nofollow":true},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":39549,"name":"Czech Republic","url":"https://www.academia.edu/Documents/in/Czech_Republic?f_ri=16062","nofollow":true},{"id":142138,"name":"Host-parasite interactions","url":"https://www.academia.edu/Documents/in/Host-parasite_interactions?f_ri=16062"},{"id":311472,"name":"Pan troglodytes","url":"https://www.academia.edu/Documents/in/Pan_troglodytes?f_ri=16062"},{"id":452474,"name":"Dietary fiber","url":"https://www.academia.edu/Documents/in/Dietary_fiber?f_ri=16062"},{"id":469102,"name":"Feces","url":"https://www.academia.edu/Documents/in/Feces?f_ri=16062"},{"id":1574244,"name":"Fermentation Process","url":"https://www.academia.edu/Documents/in/Fermentation_Process?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_44473094 coauthored" data-work_id="44473094" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/44473094/Differentiating_Chu%C3%B1o_blanco_and_Chu%C3%B1o_negro_in_archaeological_samples_based_on_starch_metrics_and_morphological_attributes">Differentiating Chuño blanco and Chuño negro in archaeological samples based on starch metrics and morphological attributes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Identification of diagnostic signatures of food processing practices in the starch grain record has recently revolutionized our ability to understand foodways, particularly in the Old World. In this paper, we build upon extant starch... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_44473094" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Identification of diagnostic signatures of food processing practices in the starch grain record has recently revolutionized our ability to understand foodways, particularly in the Old World. In this paper, we build upon extant starch grain research on chuño, a freeze-dried potato product produced in the Andean highlands, to develop criteria for the identification of chuño types in the archaeological record. We analyzed two hundred modern starches from four chuño blanco and chuño negro sources in Peru and Bolivia. Our results reveal differences in morphology and statistically significant (p < 0.0001) discrepancies in size metrics between the two chuño types that can be used to distinguish archaeological starches. This set of criteria has great potential to inform our understandings of the origins of potato domestication, the development and spread of detoxification methods, taste preferences and cuisine, social (ayllu) affiliations, and highland to lowland trade networks in the Andean past.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/44473094" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1f39b921219e4ba1e7a4d37c17665ba3" rel="nofollow" data-download="{"attachment_id":92077295,"asset_id":44473094,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/92077295/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6427175" href="https://independentresearcher.academia.edu/MalloryMelton">Mallory Melton</a><script data-card-contents-for-user="6427175" type="text/json">{"id":6427175,"first_name":"Mallory","last_name":"Melton","domain_name":"independentresearcher","page_name":"MalloryMelton","display_name":"Mallory Melton","profile_url":"https://independentresearcher.academia.edu/MalloryMelton?f_ri=16062","photo":"https://0.academia-photos.com/6427175/4502583/83596943/s65_mallory.melton.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-44473094">+2</span><div class="hidden js-additional-users-44473094"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://dickinson.academia.edu/MatthewBiwer">Matthew E Biwer</a></span></div><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/RitaPanjarjian">Rita Panjarjian</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-44473094'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-44473094').html(); 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In this paper, we build upon extant starch grain research on chuño, a freeze-dried potato product produced in the Andean highlands, to develop criteria for the identification of chuño types in the archaeological record. We analyzed two hundred modern starches from four chuño blanco and chuño negro sources in Peru and Bolivia. Our results reveal differences in morphology and statistically significant (p \u003c 0.0001) discrepancies in size metrics between the two chuño types that can be used to distinguish archaeological starches. This set of criteria has great potential to inform our understandings of the origins of potato domestication, the development and spread of detoxification methods, taste preferences and cuisine, social (ayllu) affiliations, and highland to lowland trade networks in the Andean past.","downloadable_attachments":[{"id":92077295,"asset_id":44473094,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6427175,"first_name":"Mallory","last_name":"Melton","domain_name":"independentresearcher","page_name":"MalloryMelton","display_name":"Mallory Melton","profile_url":"https://independentresearcher.academia.edu/MalloryMelton?f_ri=16062","photo":"https://0.academia-photos.com/6427175/4502583/83596943/s65_mallory.melton.jpg"},{"id":1023656,"first_name":"Matthew","last_name":"Biwer","domain_name":"dickinson","page_name":"MatthewBiwer","display_name":"Matthew E Biwer","profile_url":"https://dickinson.academia.edu/MatthewBiwer?f_ri=16062","photo":"https://0.academia-photos.com/1023656/1071414/53991786/s65_matthew.biwer.jpeg"},{"id":179006226,"first_name":"Rita","last_name":"Panjarjian","domain_name":"independent","page_name":"RitaPanjarjian","display_name":"Rita Panjarjian","profile_url":"https://independent.academia.edu/RitaPanjarjian?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1742,"name":"Archaeobotany","url":"https://www.academia.edu/Documents/in/Archaeobotany?f_ri=16062","nofollow":true},{"id":1789,"name":"Andean Archaeology","url":"https://www.academia.edu/Documents/in/Andean_Archaeology?f_ri=16062","nofollow":true},{"id":13453,"name":"Paleoethnobotany","url":"https://www.academia.edu/Documents/in/Paleoethnobotany?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":16743,"name":"Plant domestication (Prehistoric Archaeology)","url":"https://www.academia.edu/Documents/in/Plant_domestication_Prehistoric_Archaeology_?f_ri=16062"},{"id":17151,"name":"History of Cuisine","url":"https://www.academia.edu/Documents/in/History_of_Cuisine?f_ri=16062"},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing?f_ri=16062"},{"id":33108,"name":"Ancient Trade \u0026 Commerce (Archaeology)","url":"https://www.academia.edu/Documents/in/Ancient_Trade_and_Commerce_Archaeology_?f_ri=16062"},{"id":34554,"name":"Starch analysis (Archaeology)","url":"https://www.academia.edu/Documents/in/Starch_analysis_Archaeology_?f_ri=16062"},{"id":41418,"name":"Potato","url":"https://www.academia.edu/Documents/in/Potato?f_ri=16062"},{"id":142522,"name":"Domestication","url":"https://www.academia.edu/Documents/in/Domestication?f_ri=16062"},{"id":155096,"name":"Detoxification","url":"https://www.academia.edu/Documents/in/Detoxification?f_ri=16062"},{"id":250124,"name":"Starch Grain Analysis","url":"https://www.academia.edu/Documents/in/Starch_Grain_Analysis?f_ri=16062"},{"id":443341,"name":"Freeze Drying","url":"https://www.academia.edu/Documents/in/Freeze_Drying?f_ri=16062"},{"id":593593,"name":"Food Processing and Preservation","url":"https://www.academia.edu/Documents/in/Food_Processing_and_Preservation?f_ri=16062"},{"id":1533458,"name":"Potato Starch","url":"https://www.academia.edu/Documents/in/Potato_Starch?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_22550692" data-work_id="22550692" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/22550692/Barley_Grain_Constituents_Starch_Composition_and_Structure_Affect_Starch_in_Vitro_Enzymatic_Hydrolysis">Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_22550692" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total starch concentration positively influenced thousand grain weight (TGW) (r 2 = 0.70, p < 0.05). Increase in grain protein concentration was not only related to total starch concentration (r 2 = À0.80, p < 0.01) but also affected enzymatic hydrolysis of pure starch (r 2 = À0.67, p < 0.01). However, an increase in amylopectin unit chain length between DP 12À18 (F-II) was detrimental to starch concentration (r 2 = 0.46, p < 0.01). Amylose concentration influenced granule size distribution with increased amylose genotypes showing highly reduced volume percentage of very small C-granules (<5 μm diameter) and significantly increased (r 2 = 0.83, p < 0.01) medium sized B granules (5À15 μm diameter). Amylose affected smaller (F-I) and larger (F-III) amylopectin chains in opposite ways. Increased amylose concentration positively influenced the F-III (DP 19À36) fraction of longer DP amylopectin chains (DP 19À36) which was associated with resistant starch (RS) in meal and pure starch samples. The rate of starch hydrolysis was high in pure starch samples as compared to meal samples. Enzymatic hydrolysis rate both in meal and pure starch samples followed the order waxy > normal > increased amylose. Rapidly digestible starch (RDS) increased with a decrease in amylose concentration. Atomic force microscopy (AFM) analysis revealed a higher polydispersity index of amylose in CDC McGwire and increased amylose genotypes which could contribute to their reduced enzymatic hydrolysis, compared to waxy starch genotypes. Increased β-glucan and dietary fiber concentration also reduced the enzymatic hydrolysis of meal samples. An average linkage cluster analysis dendrogram revealed that variation in amylose concentration significantly (p < 0.01) influenced resistant starch concentration in meal and pure starch samples. RS is also associated with B-type granules (5À15 μm) and the amylopectin F-III (19À36 DP) fraction. In conclusion, the results suggest that barley genotype SH99250 with less decrease in grain weight in comparison to that of other increased amylose genotypes (SH99073 and SH94893) could be a promising genotype to develop cultivars with increased amylose grain starch without compromising grain weight and yield.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/22550692" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4537c69169819ccc405b6bc85e26b99e" rel="nofollow" data-download="{"attachment_id":43164474,"asset_id":22550692,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43164474/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="44086029" href="https://independent.academia.edu/MonicaBaga">Monica Båga</a><script data-card-contents-for-user="44086029" type="text/json">{"id":44086029,"first_name":"Monica","last_name":"Båga","domain_name":"independent","page_name":"MonicaBaga","display_name":"Monica Båga","profile_url":"https://independent.academia.edu/MonicaBaga?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_22550692 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="22550692"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 22550692, container: ".js-paper-rank-work_22550692", }); 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The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total starch concentration positively influenced thousand grain weight (TGW) (r 2 = 0.70, p \u003c 0.05). Increase in grain protein concentration was not only related to total starch concentration (r 2 = À0.80, p \u003c 0.01) but also affected enzymatic hydrolysis of pure starch (r 2 = À0.67, p \u003c 0.01). However, an increase in amylopectin unit chain length between DP 12À18 (F-II) was detrimental to starch concentration (r 2 = 0.46, p \u003c 0.01). Amylose concentration influenced granule size distribution with increased amylose genotypes showing highly reduced volume percentage of very small C-granules (\u003c5 μm diameter) and significantly increased (r 2 = 0.83, p \u003c 0.01) medium sized B granules (5À15 μm diameter). Amylose affected smaller (F-I) and larger (F-III) amylopectin chains in opposite ways. Increased amylose concentration positively influenced the F-III (DP 19À36) fraction of longer DP amylopectin chains (DP 19À36) which was associated with resistant starch (RS) in meal and pure starch samples. The rate of starch hydrolysis was high in pure starch samples as compared to meal samples. Enzymatic hydrolysis rate both in meal and pure starch samples followed the order waxy \u003e normal \u003e increased amylose. Rapidly digestible starch (RDS) increased with a decrease in amylose concentration. Atomic force microscopy (AFM) analysis revealed a higher polydispersity index of amylose in CDC McGwire and increased amylose genotypes which could contribute to their reduced enzymatic hydrolysis, compared to waxy starch genotypes. Increased β-glucan and dietary fiber concentration also reduced the enzymatic hydrolysis of meal samples. An average linkage cluster analysis dendrogram revealed that variation in amylose concentration significantly (p \u003c 0.01) influenced resistant starch concentration in meal and pure starch samples. RS is also associated with B-type granules (5À15 μm) and the amylopectin F-III (19À36 DP) fraction. In conclusion, the results suggest that barley genotype SH99250 with less decrease in grain weight in comparison to that of other increased amylose genotypes (SH99073 and SH94893) could be a promising genotype to develop cultivars with increased amylose grain starch without compromising grain weight and yield.","downloadable_attachments":[{"id":43164474,"asset_id":22550692,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":44086029,"first_name":"Monica","last_name":"Båga","domain_name":"independent","page_name":"MonicaBaga","display_name":"Monica Båga","profile_url":"https://independent.academia.edu/MonicaBaga?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=16062","nofollow":true},{"id":3614,"name":"Structure","url":"https://www.academia.edu/Documents/in/Structure?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":35287,"name":"DISTRIBUTION","url":"https://www.academia.edu/Documents/in/DISTRIBUTION?f_ri=16062","nofollow":true},{"id":55163,"name":"Enzymes","url":"https://www.academia.edu/Documents/in/Enzymes?f_ri=16062"},{"id":59370,"name":"In Vitro","url":"https://www.academia.edu/Documents/in/In_Vitro?f_ri=16062"},{"id":100713,"name":"Digestion","url":"https://www.academia.edu/Documents/in/Digestion?f_ri=16062"},{"id":231318,"name":"Agricultural","url":"https://www.academia.edu/Documents/in/Agricultural?f_ri=16062"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=16062"},{"id":336223,"name":"Digestive System","url":"https://www.academia.edu/Documents/in/Digestive_System?f_ri=16062"},{"id":372410,"name":"Genotype","url":"https://www.academia.edu/Documents/in/Genotype?f_ri=16062"},{"id":429427,"name":"Gramineae","url":"https://www.academia.edu/Documents/in/Gramineae?f_ri=16062"},{"id":596974,"name":"Agricultural and Food Chemistry","url":"https://www.academia.edu/Documents/in/Agricultural_and_Food_Chemistry?f_ri=16062"},{"id":637974,"name":"Distribution","url":"https://www.academia.edu/Documents/in/Distribution-3?f_ri=16062"},{"id":1030794,"name":"Hydrolysis","url":"https://www.academia.edu/Documents/in/Hydrolysis?f_ri=16062"},{"id":1724844,"name":"Molecular Structure","url":"https://www.academia.edu/Documents/in/Molecular_Structure?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_35116347" data-work_id="35116347" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/35116347/On_the_Plasticization_Process_of_Potato_Starch_Preparation_and_Characterization">On the Plasticization Process of Potato Starch: Preparation and Characterization</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_35116347" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition , happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermo-lecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/35116347" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="165c57a0fcd391373f72b16c22c93cc7" rel="nofollow" data-download="{"attachment_id":54977359,"asset_id":35116347,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/54977359/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39262181" href="https://cives-school.academia.edu/MhdMazenAltayan">Mhd Mazen Altayan</a><script data-card-contents-for-user="39262181" type="text/json">{"id":39262181,"first_name":"Mhd Mazen","last_name":"Altayan","domain_name":"cives-school","page_name":"MhdMazenAltayan","display_name":"Mhd Mazen Altayan","profile_url":"https://cives-school.academia.edu/MhdMazenAltayan?f_ri=16062","photo":"https://0.academia-photos.com/39262181/40837473/33305935/s65_mhd_mazen.altayan.jpg"}</script></span></span></li><li class="js-paper-rank-work_35116347 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="35116347"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 35116347, container: ".js-paper-rank-work_35116347", }); 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The steps of the phase transition , happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermo-lecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.","downloadable_attachments":[{"id":54977359,"asset_id":35116347,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39262181,"first_name":"Mhd Mazen","last_name":"Altayan","domain_name":"cives-school","page_name":"MhdMazenAltayan","display_name":"Mhd Mazen Altayan","profile_url":"https://cives-school.academia.edu/MhdMazenAltayan?f_ri=16062","photo":"https://0.academia-photos.com/39262181/40837473/33305935/s65_mhd_mazen.altayan.jpg"}],"research_interests":[{"id":12597,"name":"Crystallization","url":"https://www.academia.edu/Documents/in/Crystallization?f_ri=16062","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=16062","nofollow":true},{"id":220622,"name":"Thermoplastic starch","url":"https://www.academia.edu/Documents/in/Thermoplastic_starch?f_ri=16062","nofollow":true},{"id":283379,"name":"Glycerol","url":"https://www.academia.edu/Documents/in/Glycerol?f_ri=16062","nofollow":true},{"id":1533458,"name":"Potato Starch","url":"https://www.academia.edu/Documents/in/Potato_Starch?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_33598769" data-work_id="33598769" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/33598769/Production_and_characterization_of_a_group_of_bioemulsifiers_from_the_marine_Bacillus_velezensis_strain_H3">Production and characterization of a group of bioemulsifiers from the marine Bacillus velezensis strain H3</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Marine microbes are a rich source of bioactive compounds, such as drugs, enzymes, and biosurfactants. To explore the bioactive compounds from our marine natural product library, an oil emulsification assay was applied to discover... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_33598769" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Marine microbes are a rich source of bioactive compounds, such as drugs, enzymes, and biosurfactants. To explore the bioactive compounds from our marine natural product library, an oil emulsification assay was applied to discover biosurfactants and bioemulsifiers. A spore-forming bacterial strain from sea mud was found to produce bioemulsifiers with good biosurfactant activity and a broad spectrum of antimicrobial properties. It was identified as Bacillus velezensis H3 using genomic and phenotypic data analysis. This strain was able to produce biosurfactants with an optimum emulsification activity at pH 6.0 and 2% NaCl by using starch as the carbon source and ammonium sulfate as the nitrogen source. The emulsification-guided isolation and purification procedure led to the discovery of the biosurfactant components, which were mainly composed of nC 14 -surfactin and anteisoC 15 -surfactin as determined by NMR and MS spectra. These compounds can reduce the surface tension of phosphate-buffered saline (PBS) from 71.8 to 24.8 mN/m. The critical micelle concentrations (CMCs) of C 14 -surfactin and C 15 -surfactin in 0.1 M PBS (pH 8.0) were determined to be 3.06×10 -5 and 2.03×10 -5 mol/L, respectively. The surface tension values at CMCs for C 14 -surfactin and C 15 -surfactin were 25.7 and 27.0 mM/m, respectively. In addition, the H3 biosurfactant exhibited antimicrobial activities against Staphyloccocus aureus, Mycobacterium, Klebsiella peneumoniae, Pseudomonas aeruginosa, and Candida albicans. Thus B. velezensis H3 is an alternative surfactin producer with potential application as an industrial strain for the lipopeptide production.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/33598769" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8b03e193dd9ece16d9a544f304d90fc0" rel="nofollow" data-download="{"attachment_id":53618849,"asset_id":33598769,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/53618849/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="65778729" href="https://independent.academia.edu/FuhangSong">Fuhang Song</a><script data-card-contents-for-user="65778729" type="text/json">{"id":65778729,"first_name":"Fuhang","last_name":"Song","domain_name":"independent","page_name":"FuhangSong","display_name":"Fuhang Song","profile_url":"https://independent.academia.edu/FuhangSong?f_ri=16062","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_33598769 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="33598769"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 33598769, container: ".js-paper-rank-work_33598769", }); 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To explore the bioactive compounds from our marine natural product library, an oil emulsification assay was applied to discover biosurfactants and bioemulsifiers. A spore-forming bacterial strain from sea mud was found to produce bioemulsifiers with good biosurfactant activity and a broad spectrum of antimicrobial properties. It was identified as Bacillus velezensis H3 using genomic and phenotypic data analysis. This strain was able to produce biosurfactants with an optimum emulsification activity at pH 6.0 and 2% NaCl by using starch as the carbon source and ammonium sulfate as the nitrogen source. The emulsification-guided isolation and purification procedure led to the discovery of the biosurfactant components, which were mainly composed of nC 14 -surfactin and anteisoC 15 -surfactin as determined by NMR and MS spectra. These compounds can reduce the surface tension of phosphate-buffered saline (PBS) from 71.8 to 24.8 mN/m. The critical micelle concentrations (CMCs) of C 14 -surfactin and C 15 -surfactin in 0.1 M PBS (pH 8.0) were determined to be 3.06×10 -5 and 2.03×10 -5 mol/L, respectively. The surface tension values at CMCs for C 14 -surfactin and C 15 -surfactin were 25.7 and 27.0 mM/m, respectively. In addition, the H3 biosurfactant exhibited antimicrobial activities against Staphyloccocus aureus, Mycobacterium, Klebsiella peneumoniae, Pseudomonas aeruginosa, and Candida albicans. Thus B. velezensis H3 is an alternative surfactin producer with potential application as an industrial strain for the lipopeptide production.","downloadable_attachments":[{"id":53618849,"asset_id":33598769,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":65778729,"first_name":"Fuhang","last_name":"Song","domain_name":"independent","page_name":"FuhangSong","display_name":"Fuhang Song","profile_url":"https://independent.academia.edu/FuhangSong?f_ri=16062","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":3442,"name":"Production","url":"https://www.academia.edu/Documents/in/Production?f_ri=16062","nofollow":true},{"id":4205,"name":"Data Analysis","url":"https://www.academia.edu/Documents/in/Data_Analysis?f_ri=16062","nofollow":true},{"id":5769,"name":"Mass 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Structure","url":"https://www.academia.edu/Documents/in/Molecular_Structure?f_ri=16062"},{"id":1851532,"name":"Marine Natural Product","url":"https://www.academia.edu/Documents/in/Marine_Natural_Product?f_ri=16062"},{"id":2418353,"name":"Phosphate Buffer Saline","url":"https://www.academia.edu/Documents/in/Phosphate_Buffer_Saline?f_ri=16062"},{"id":2467566,"name":"Molecular Sequence Data","url":"https://www.academia.edu/Documents/in/Molecular_Sequence_Data?f_ri=16062"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28109068" data-work_id="28109068" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28109068/Starch_digestion_by_feedlot_cattle_Predictions_from_analysis_of_feed_and_fecal_starch_and_nitrogen">Starch digestion by feedlot cattle: Predictions from analysis of feed and fecal starch and nitrogen</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">To evaluate the utility of N as a digestion marker to predict total tract starch digestion, data from 32 metabolism trials involving 147 steers and 637 individual starch digestibility measurements were compiled. All trials were conducted... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_28109068" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">To evaluate the utility of N as a digestion marker to predict total tract starch digestion, data from 32 metabolism trials involving 147 steers and 637 individual starch digestibility measurements were compiled. All trials were conducted at the University of California Desert Research and Extension Center. Total tract starch digestibility was determined from concentrations of starch and chromic oxide in feed and feces. In all trials, the steers were adapted to diets for 10 d followed by 4 d for collection of samples of feces. During collection, fecal samples (approximately 200 g, wet basis) were obtained twice daily. Samples from each steer within each collection period were composited for analysis. Diets contained 46.5 ± 7.4% starch and 1.85 ± 0.20% N. Apparently digestible N as a percentage of diet DM was closely associated (r 2 = 0.73; P < 0.001) with dietary N concentration. Fecal N concentration (FN, % of DM) explained 35% of the variation in fecal DM excretion (S y.x = 4.3; P < 0.001). Incorporating FN into the model, starch digestion was estimated as follows: starch digestion, % of intake = 100 {1 − [(0.938 −</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28109068" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="cd1fdab108b2947d9d594f4679af0aa1" rel="nofollow" data-download="{"attachment_id":48425310,"asset_id":28109068,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48425310/download_file?st=MTc0MDk1NTEwMiw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="15621178" href="https://independent.academia.edu/CoronaLuis">Luis Corona</a><script data-card-contents-for-user="15621178" type="text/json">{"id":15621178,"first_name":"Luis","last_name":"Corona","domain_name":"independent","page_name":"CoronaLuis","display_name":"Luis Corona","profile_url":"https://independent.academia.edu/CoronaLuis?f_ri=16062","photo":"https://0.academia-photos.com/15621178/4274861/18905943/s65_luis.corona.jpg"}</script></span></span></li><li class="js-paper-rank-work_28109068 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="28109068"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 28109068, container: ".js-paper-rank-work_28109068", }); 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All trials were conducted at the University of California Desert Research and Extension Center. Total tract starch digestibility was determined from concentrations of starch and chromic oxide in feed and feces. In all trials, the steers were adapted to diets for 10 d followed by 4 d for collection of samples of feces. During collection, fecal samples (approximately 200 g, wet basis) were obtained twice daily. Samples from each steer within each collection period were composited for analysis. Diets contained 46.5 ± 7.4% starch and 1.85 ± 0.20% N. Apparently digestible N as a percentage of diet DM was closely associated (r 2 = 0.73; P \u003c 0.001) with dietary N concentration. Fecal N concentration (FN, % of DM) explained 35% of the variation in fecal DM excretion (S y.x = 4.3; P \u003c 0.001). 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