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gum</title> <meta name="description" content="Search results for: Xanthan gum"> <meta name="keywords" content="Xanthan gum"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Xanthan gum"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 23</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Xanthan gum</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">23</span> Impact of the Xanthan Gum on Rheological Properties of Ceramic Slip</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Souad%20%20Hassene%20Daouadji">Souad Hassene Daouadji</a>, <a href="https://publications.waset.org/abstracts/search?q=Larbi%20%20Hammadi"> Larbi Hammadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelkrim%20%20Hazzab"> Abdelkrim Hazzab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The slips intended for the manufacture of ceramics must have rheological properties well-defined in order to bring together the qualities required for the casting step (good fluidity for feeding the molds easily settles while generating a regular settling of the dough and for the dehydration phase of the dough in the mold a setting time relatively short is required to have a sufficient refinement which allows demolding both easy and fast). Many additives haveadded in slip of ceramic in order to improve their rheological properties. In this study, we investigated the impact of xanthan gumon rheological properties of ceramic Slip. The modified Cross model is used to fit the stationary flow curves of ceramic slip at different concentration of xanthan added. The thixotropic behavior studied of mixture ceramic slip-xanthan gumat constant temperature is analyzed by using a structural kinetic model (SKM) in order to account for time dependent effect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ceramic%20slip" title="ceramic slip">ceramic slip</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=modified%20cross%20model" title=" modified cross model"> modified cross model</a>, <a href="https://publications.waset.org/abstracts/search?q=thixotropy" title=" thixotropy"> thixotropy</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a> </p> <a href="https://publications.waset.org/abstracts/146505/impact-of-the-xanthan-gum-on-rheological-properties-of-ceramic-slip" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146505.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">191</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">22</span> Developing a Process and Cost Model for Xanthan Biosynthesis from Bioethanol Production Waste Effluents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bojana%20%C5%BD.%20Baji%C4%87">Bojana Ž. Bajić</a>, <a href="https://publications.waset.org/abstracts/search?q=Damjan%20G.%20Vu%C4%8Durovi%C4%87"> Damjan G. Vučurović</a>, <a href="https://publications.waset.org/abstracts/search?q=Sini%C5%A1a%20N.%20Dodi%C4%87"> Siniša N. Dodić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jovana%20A.%20Grahovac"> Jovana A. Grahovac</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20M.%20Dodi%C4%87"> Jelena M. Dodić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biosynthesis of xanthan, a microbial polysaccharide produced by Xanthomonas campestris, is characterized by the possibility of using non-specific carbohydrate substrates, which means different waste effluents can be used as a basis for the production media. Potential raw material sources for xanthan production come from industries with large amounts of waste effluents that are rich in compounds necessary for microorganism growth and multiplication. Taking into account the amount of waste effluents generated by the bioethanol industry and the fact that it contains a high inorganic and organic load it is clear that they represent a potential environmental pollutants if not properly treated. For this reason, it is necessary to develop new technologies which use wastes and wastewaters of one industry as raw materials for another industry. The result is not only a new product, but also reduction of pollution and environmental protection. Biotechnological production of xanthan, which consists of using biocatalysts to convert the bioethanol waste effluents into a high-value product, presents a possibility for sustainable development. This research uses scientific software developed for the modeling of biotechnological processes in order to design a xanthan production plant from bioethanol production waste effluents as raw material. The model was developed using SuperPro Designer® by using input data such as the composition of raw materials and products, defining unit operations, utility consumptions, etc., while obtaining capital and operating costs and the revenues from products to create a baseline production plant model. Results from this baseline model can help in the development of novel biopolymer production technologies. Additionally, a detailed economic analysis showed that this process for converting waste effluents into a high value product is economically viable. Therefore, the proposed model represents a useful tool for scaling up the process from the laboratory or pilot plant to a working industrial scale plant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biotechnology" title="biotechnology">biotechnology</a>, <a href="https://publications.waset.org/abstracts/search?q=process%20model" title=" process model"> process model</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan" title=" xanthan"> xanthan</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20effluents" title=" waste effluents"> waste effluents</a> </p> <a href="https://publications.waset.org/abstracts/42343/developing-a-process-and-cost-model-for-xanthan-biosynthesis-from-bioethanol-production-waste-effluents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42343.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">348</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">21</span> Using Biopolymer Materials to Enhance Sandy Soil Behavior</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ayeldeen">Mohamed Ayeldeen</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelazim%20Negm"> Abdelazim Negm</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, strength characteristics of soils have more importance due to increasing building loads. In some projects, geotechnical properties of the soils are be improved using man-made materials varying from cement-based to chemical-based. These materials have proven successful in improving the engineering properties of the soil such as shear strength, compressibility, permeability, bearing capacity etc.. However, the use of these artificial injection formulas often modifies the pH level of soil, contaminates soil and groundwater. This is attributed to their toxic and hazardous characteristics. Recently, an environmentally friendly soil treatment method or Biological Treatment Method (BTM) was to bond particles of loose sandy soils. This research paper presents the preliminary results of using biopolymers for strengthening cohesionless soil. Xanthan gum was identified for further study over a range of concentrations varying from 0.25% to 2.00%. Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and it is a nontoxic material. A series of direct shear, unconfined compressive strength, and permeability tests were carried out to investigate the behavior of sandy soil treated with Xanthan gum with different concentration ratios and at different curing times. Laser microscopy imaging was also conducted to study the microstructure of the treated sand. Experimental results demonstrated the compatibility of Xanthan gum to improve the geotechnical properties of sandy soil. Depending on the biopolymer concentration, it was observed that the biopolymers effectively increased the cohesion intercept and stiffness of the treated sand and reduced the permeability of sand. The microscopy imaging indicates that the cross-links of the biopolymers through and over the soil particles increase with the increase of the biopolymer concentration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biopolymer" title="biopolymer">biopolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=direct%20shear" title=" direct shear"> direct shear</a>, <a href="https://publications.waset.org/abstracts/search?q=permeability" title=" permeability"> permeability</a>, <a href="https://publications.waset.org/abstracts/search?q=sand" title=" sand"> sand</a>, <a href="https://publications.waset.org/abstracts/search?q=shear%20strength" title=" shear strength"> shear strength</a>, <a href="https://publications.waset.org/abstracts/search?q=Xanthan%20gum" title=" Xanthan gum"> Xanthan gum</a> </p> <a href="https://publications.waset.org/abstracts/46307/using-biopolymer-materials-to-enhance-sandy-soil-behavior" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46307.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">20</span> The Viscosity of Xanthan Gum Grout with Different pH and Ionic Strength</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Ahmad%20Raji">H. Ahmad Raji</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Ziaie%20Moayed"> R. Ziaie Moayed</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Nozari"> M. A. Nozari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Xanthan gum (XG) an eco-friendly biopolymer has been recently explicitly investigated for ground improvement approaches. Rheological behavior of this additive strongly depends on electrochemical condition such as pH, ionic strength and also its content in aqueous solution. So, the effects of these factors have been studied in this paper considering various XG contents as 0.25, 0.5, 1, and 2% of water. Moreover, adjusting pH values such as 3, 5, 7 and 9 in addition to increasing ionic strength to 0.1 and 0.2 in the molar scale has covered a practical range of electrochemical condition. The viscosity of grouts shows an apparent upward trend with an increase in ionic strength and XG content. Also, pH affects the polymerization as much as other parameters. As a result, XG behavior is severely influenced by electrochemical settings <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electrochemical%20condition" title="electrochemical condition">electrochemical condition</a>, <a href="https://publications.waset.org/abstracts/search?q=ionic%20strength" title=" ionic strength"> ionic strength</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=xhanthan%20gum" title=" xhanthan gum "> xhanthan gum </a> </p> <a href="https://publications.waset.org/abstracts/116666/the-viscosity-of-xanthan-gum-grout-with-different-ph-and-ionic-strength" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116666.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">190</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">19</span> Study of the Removal Efficiency of Azo-Dyes Using Xanthan as Sequestering Agent</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cedillo%20Ortiz%20Cesar%20Isaac">Cedillo Ortiz Cesar Isaac</a>, <a href="https://publications.waset.org/abstracts/search?q=Mara%C3%B1%C3%B3n-Ruiz%20Virginia-Francisca"> Marañón-Ruiz Virginia-Francisca</a>, <a href="https://publications.waset.org/abstracts/search?q=Lozano-Alvarez%20Juan%20Antonio"> Lozano-Alvarez Juan Antonio</a>, <a href="https://publications.waset.org/abstracts/search?q=J%C3%A1uregui-Rinc%C3%B3n%20Juan"> Jáuregui-Rincón Juan</a>, <a href="https://publications.waset.org/abstracts/search?q=Roger%20Chiu%20Zarate"> Roger Chiu Zarate</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: The contamination of water with the azo-dye is a problem worldwide as although wastewater contaminate is treated in a municipal sewage system, still contain a considerable amount of dyes. In the present, there are different processes denominated tertiary method in which it is possible to lower the concentration of the dye. One of these methods is by adsorption onto various materials which can be organic or inorganic materials. The xanthan is a biomaterial as removal agents to decrease the dye content in aqueous solution. The Zimm-Bragg model described the experimental isotherms obtained when this biopolymer was used in the removal of textile dyes. Nevertheless, it was not established if a possible correlation between dye structure and removal efficiency exists. In this sense, the principal objective of this report is to propose a qualitative relationship between the structure of three azo-dyes (Congo Red (CR), Methyl Red (MR) and Methyl Orange (MO)) and their removal efficiency from aqueous environment when xanthan are used as dye sequestering agents. Methods: The dyes were subjected to different pH and ionic strength values to obtain the conditions of maximum dye removal. Afterward, these conditions were used to perform the adsorption isotherm as was reported in the previous study in our group. The Zimm-Bragg model was used to describe the experimental data and the parameters of nucleation (Ku) and cooperativity (U) were obtained by optimization using the R statistical software. The spectra from UV-Visible (aqueous solution), Infrared absorption and Raman spectroscopies (dry samples) were obtained from the biopolymer-dye complex. Results: The removal percent with xanthan in each dye are as follows: with CR had 99.98 % when the pH is 12 and ionic strength is 10.12, with MR had 84.79 % when the pH is 9.5 and ionic strength is 43 and finally the MO had 30 % in pH 4 and 72. It can be seen that when xanthan is used to remove the dyes, exists a lower dependence between structure and removal efficiency. This may be due to the different tendency to form aggregates of each dye. This aggregation capacity and the charge of each dye resulting from the pH and ionic strength values of aqueous solutions are key factors in the dye removal. The experimental isotherm of MR was only that adequately described by Zimm-Bragg model. Because with the CR had the 100 % of remove thus is very difficult obtain de experimental isotherm and finally MO had results fluctuating and therefore was impossible get the accurate data. Conclusions: The study of the removal of three dyes with xanthan as dye sequestering agents suggests that aggregation capacity of dyes and the charge resulting from structural characteristics such as molecular weight and functional groups have a relationship with the removal efficiency. Acknowledgements: We are gratefully acknowledged support for this project by Consejo Nacional de Ciencia y Tecnología, México (CONACyT, Grant No. 632694.) <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adsorption" title="adsorption">adsorption</a>, <a href="https://publications.waset.org/abstracts/search?q=azo%20dyes" title=" azo dyes"> azo dyes</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=Zimm%20Bragg%20theory" title=" Zimm Bragg theory"> Zimm Bragg theory</a> </p> <a href="https://publications.waset.org/abstracts/53428/study-of-the-removal-efficiency-of-azo-dyes-using-xanthan-as-sequestering-agent" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53428.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">18</span> Laying Hens' Feed Fortified with Pectin, Xanthan Gum and Guar Gum Aims to Reduce the Cholesterol in Muscle and Egg Yolk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novia%20Dwi%20Prabandari">Novia Dwi Prabandari</a>, <a href="https://publications.waset.org/abstracts/search?q=Diah%20Ayu%20Asmarani"> Diah Ayu Asmarani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soluble fiber can accelerate the metabolism of cholesterol. Pectin and gum has been used in the form of substance additive for material stabilizer and emulsifier. Pectin supplementation in laying hens can decimate the cholesterol content in egg yolk and muscle. Therefore, this laying hens’ feed is regular feed chickens enriched with soluble fiber (Pectin, Xanthan gum, and Guar gum) to produce eggs and muscle with lower cholesterol than usual.The ingredients are mixed in the ratio of concentrate 45%, corn flour 25%, soybean meal 20%, and extract of soluble fiber 10%. Once all the ingredients are mixed and then evaporated with temperature < 80 °C. Then put in the grinding machine resulting in a circular shape with holes 2-3 mm in diameter, after it dried up the water content in the feed is less than 14%. Eggs from laying hen with soluble fiber fortification feed intake will have lower cholesterol levels in eggs than regular feed. So even with the cholesterol content in the muscle, it is because chicken feed fortified with soluble fiber will accelerate the metabolism of cholesterol and cause cholesterol deposits in the chicken less. The use of this kind of laying hens feed is produce eggs with high protein content can be consumed more for people who have hypercholesterolemia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pectin" title="pectin">pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=guar%20gum" title=" guar gum"> guar gum</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hen" title=" laying hen"> laying hen</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/29483/laying-hens-feed-fortified-with-pectin-xanthan-gum-and-guar-gum-aims-to-reduce-the-cholesterol-in-muscle-and-egg-yolk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29483.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">17</span> Sustainable Treatment of Vegetable Oil Industry Wastewaters by Xanthomonas campestris</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bojana%20%C5%BD.%20Baji%C4%87">Bojana Ž. Bajić</a>, <a href="https://publications.waset.org/abstracts/search?q=Sini%C5%A1a%20N.%20Dodi%C4%87"> Siniša N. Dodić</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20S.%20Pu%C5%A1ka%C5%A1"> Vladimir S. Puškaš</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20M.%20Dodi%C4%87"> Jelena M. Dodić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Increasing industrialization as a response to the demands of the consumer society greatly exploits resources and generates large amounts of waste effluents in addition to the desired product. This means it is a priority to implement technologies with the maximum utilization of raw materials and energy, minimum generation of waste effluents and/or their recycling (secondary use). Considering the process conditions and the nature of the raw materials used by the vegetable oil industry, its wastewaters can be used as substrates for the biotechnological production which requires large amounts of water. This way the waste effluents of one branch of industry become raw materials for another branch which produces a new product while reducing wastewater pollution and thereby reducing negative environmental impacts. Vegetable oil production generates wastewaters during the process of rinsing oils and fats which contain mainly fatty acid pollutants. The vegetable oil industry generates large amounts of waste effluents, especially in the processes of degumming, deacidification, deodorization and neutralization. Wastewaters from the vegetable oil industry are generated during the whole year in significant amounts, based on the capacity of the vegetable oil production. There are no known alternative applications for these wastewaters as raw materials for the production of marketable products. Since the literature has no data on the potential negative impact of fatty acids on the metabolism of the bacterium Xanthomonas campestris, these wastewaters were considered as potential raw materials for the biotechnological production of xanthan. In this research, vegetable oil industry wastewaters were used as the basis for the cultivation media for xanthan production with Xanthomonas campestris ATCC 13951. Examining the process of biosynthesis of xanthan on vegetable oil industry wastewaters as the basis for the cultivation media was performed to obtain insight into the possibility of its use in the aforementioned biotechnological process. Additionally, it was important to experimentally determine the absence of substances that have an inhibitory effect on the metabolism of the production microorganism. Xanthan content, rheological parameters of the cultivation media, carbon conversion into xanthan and conversions of the most significant nutrients for biosynthesis (carbon, nitrogen and phosphorus sources) were determined as indicators of the success of biosynthesis. The obtained results show that biotechnological production of the biopolymer xanthan by bacterium Xanthomonas campestris on vegetable oil industry wastewaters based cultivation media simultaneously provides preservation of the environment and economic benefits which is a sustainable solution to the problem of wastewater treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biotechnology" title="biotechnology">biotechnology</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20bioprocess" title=" sustainable bioprocess"> sustainable bioprocess</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oil%20industry%20wastewaters" title=" vegetable oil industry wastewaters"> vegetable oil industry wastewaters</a>, <a href="https://publications.waset.org/abstracts/search?q=Xanthomonas%20campestris" title=" Xanthomonas campestris"> Xanthomonas campestris</a> </p> <a href="https://publications.waset.org/abstracts/87839/sustainable-treatment-of-vegetable-oil-industry-wastewaters-by-xanthomonas-campestris" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87839.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">16</span> Application of Synthetic Monomers Grafted Xanthan Gum for Rhodamine B Removal in Aqueous Solution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20Moremedi">T. Moremedi</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Katata-Seru"> L. Katata-Seru</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Sardar"> S. Sardar</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Bandyopadhyay"> A. Bandyopadhyay</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Makhado"> E. Makhado</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Joseph%20Hato"> M. Joseph Hato</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The rapid industrialisation and population growth have led to a steady fall in freshwater supplies worldwide. As a result, water systems are affected by modern methods upon use due to secondary contamination. The application of novel adsorbents derived from natural polymer holds a great promise in addressing challenges in water treatment. In this study, the UV irradiation technique was used to prepare acrylamide (AAm) monomer, and acrylic acid (AA) monomer grafted xanthan gum (XG) copolymer. Furthermore, the factors affecting rhodamine B (RhB) adsorption from aqueous media, such as pH, dosage, concentration, and time were also investigated. The FTIR results confirmed the formation of graft copolymer by the strong vibrational bands at 1709 cm<sup>-1</sup> and 1612 cm<sup>-1</sup> for AA and AAm, respectively. Additionally, more irregular, porous and wrinkled surface observed from SEM of XG-g-AAm/AA indicated copolymerization interaction of monomers. The optimum conditions for removing RhB dye with a maximum adsorption capacity of 313 mg/g at 25 <sup>0</sup>C from aqueous solution were pH approximately 5, initial dye concentration = 200 ppm, adsorbent dose = 30 mg. Also, the detailed investigation of the isothermal and adsorption kinetics of RhB from aqueous solution showed that the adsorption of the dye followed a Freundlich model (R<sup>2</sup> = 0.96333) and pseudo-second-order kinetics. The results further indicated that this absorbent based on XG had the universality to remove dye through the mechanism of chemical adsorption. The outstanding adsorption potential of the grafted copolymer could be used to remove cationic dyes from aqueous solution as a low-cost product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title="xanthan gum">xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=adsorbents" title=" adsorbents"> adsorbents</a>, <a href="https://publications.waset.org/abstracts/search?q=rhodamine%20B" title=" rhodamine B"> rhodamine B</a>, <a href="https://publications.waset.org/abstracts/search?q=Freundlich" title=" Freundlich"> Freundlich</a> </p> <a href="https://publications.waset.org/abstracts/116908/application-of-synthetic-monomers-grafted-xanthan-gum-for-rhodamine-b-removal-in-aqueous-solution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116908.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">15</span> Scaling-Down an Agricultural Waste Biogas Plant Fermenter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Matheus%20%20Pessoa">Matheus Pessoa</a>, <a href="https://publications.waset.org/abstracts/search?q=Matthias%20Kraume"> Matthias Kraume</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Scale-Down rules in process engineering help us to improve and develop Industrial scale parameters into lab scale. Several scale-down rules available in the literature like Impeller Power Number, Agitation device Power Input, Substrate Tip Speed, Reynolds Number and Cavern Development were investigated in order to stipulate the rotational speed to operate an 11 L working volume lab-scale bioreactor within industrial process parameters. Herein, xanthan gum was used as a fluid with a representative viscosity of a hypothetical biogas plant, with H/D = 1 and central agitation, fermentation broth using sewage sludge and sugar beet pulp as substrate. The results showed that the cavern development strategy was the best method for establishing a rotational speed for the bioreactor operation, while the other rules presented values out of reality for this article proposes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20digestion" title="anaerobic digestion">anaerobic digestion</a>, <a href="https://publications.waset.org/abstracts/search?q=cavern%20development" title=" cavern development"> cavern development</a>, <a href="https://publications.waset.org/abstracts/search?q=scale%20down%20rules" title=" scale down rules"> scale down rules</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a> </p> <a href="https://publications.waset.org/abstracts/66465/scaling-down-an-agricultural-waste-biogas-plant-fermenter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66465.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">493</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> Evaluation of Natural Gums: Gum Tragacanth, Xanthan Gum, Guar Gum and Gum Acacia as Potential Hemostatic Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Himanshu%20Kushwah">Himanshu Kushwah</a>, <a href="https://publications.waset.org/abstracts/search?q=Nidhi%20Sandal"> Nidhi Sandal</a>, <a href="https://publications.waset.org/abstracts/search?q=Meenakshi%20K.%20Chauhan"> Meenakshi K. Chauhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Gaurav%20Mittal"> Gaurav Mittal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Excessive bleeding is the primary factor of avoidable death in both civilian trauma centers as well as the military battlefield. Hundreds of Indian troops die every year due to blood loss caused by combat-related injuries. These deaths are avoidable and can be prevented to a large extent by making available a suitable hemostatic dressing in an emergency medical kit. In this study, natural gums were evaluated as potential hemostatic agents in combination with calcium gluconate. The study compares the hemostatic activity of Gum Tragacanth (GT), Guar Gum (GG), Xanthan Gum (XG) and Gum Acacia (GA) by carrying out different in-vitro and in-vivo studies. In-vitro studies were performed using the Lee-White method and Eustrek method, which includes the visual and microscopic analysis of blood clotting. MTT assay was also performed using human lymphocytes to check the cytotoxicity of the gums. The in-vivo studies were performed in Sprague Dawley rats using tail bleeding assay to evaluate the hemostatic efficacy of the gums and compared with a commercially available hemostatic sponge, Surgispon. Erythrocyte agglutination test was also performed to check the interaction between blood cells and the natural gums. Other parameters like blood loss, adherence strength of the developed hemostatic dressing material incorporating these gums, re-bleeding, and survival of the animals were also studied. The data obtained from the MTT assay showed that Guar gum, Gum Tragacanth, and Gum Acacia were not significantly cytotoxic, but substantial cytotoxicity was observed in Xanthan gum samples at high concentrations. Also, Xanthan gum took the least time with its minimum concentration to achieve hemostasis, (approximately 50 seconds at 3mg concentration). Gum Tragacanth also showed efficient hemostasis at a concentration of 35mg at the same time, but the other two gums tested were not able to clot the blood in significantly less time. A sponge dressing made of Tragacanth gum was found to be more efficient in achieving hemostasis and showed better practical applicability among all the gums studied and also when compared to the commercially available product, Surgispon, thus making it a potentially better alternative. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cytotoxicity" title="cytotoxicity">cytotoxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=hemostasis" title=" hemostasis"> hemostasis</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20gums" title=" natural gums"> natural gums</a>, <a href="https://publications.waset.org/abstracts/search?q=sponge" title=" sponge"> sponge</a> </p> <a href="https://publications.waset.org/abstracts/112924/evaluation-of-natural-gums-gum-tragacanth-xanthan-gum-guar-gum-and-gum-acacia-as-potential-hemostatic-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/112924.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Effects of Some Legume Flours and Gums on Some Properties of Turkish Noodle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nermin%20Bilgi%C3%A7li"> Nermin Bilgiçli</a>, <a href="https://publications.waset.org/abstracts/search?q=Tayyibe%20Erten"> Tayyibe Erten</a>, <a href="https://publications.waset.org/abstracts/search?q=Perihan%20K%C3%BCbra%20%C3%87i%C3%A7ek"> Perihan Kübra Çiçek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) addition. Some physical, chemical and sensory properties of noodles were determined. Water uptake, volume increase and cooking loss values of the noodles changed between 92.03-116.37%, 125.0-187.23% and 4.88-8.10%, respectively. Xanthan or guar gam addition decreased cooking loss values of legume fortified noodles. Both legume flour and gum addition significantly (p<0.05) affected the color values of the noodles. The lowest lightness (L*), redness (a*) and the highest yellowness (b*) values were obtained with soy flour usage in noodle formulation. Protein and ash values of noodles ranged between 15.14 and 21.82%; 1.62 and 2.50%, respectively, and the highest values were obtained with soy flour usage in noodle formulation. As a result of sensory evaluation, noodles containing chickpea flour and guar gum were rated with higher taste, odor, appearance and texture scores compared to other noodle samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=noodle" title="noodle">noodle</a>, <a href="https://publications.waset.org/abstracts/search?q=legume" title=" legume"> legume</a>, <a href="https://publications.waset.org/abstracts/search?q=soy" title=" soy"> soy</a>, <a href="https://publications.waset.org/abstracts/search?q=chickpea" title=" chickpea"> chickpea</a>, <a href="https://publications.waset.org/abstracts/search?q=common%20bean" title=" common bean"> common bean</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a> </p> <a href="https://publications.waset.org/abstracts/7711/effects-of-some-legume-flours-and-gums-on-some-properties-of-turkish-noodle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7711.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">382</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">12</span> Stability and Rheological Study of Carbon Nanotube Water Based Nanofluid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Rashidi">S. Rashidi</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20C.%20Abdullah"> L. C. Abdullah</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Walvekar"> R. Walvekar</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Mohammad"> K. Mohammad</a>, <a href="https://publications.waset.org/abstracts/search?q=F-R.%20Ahmadun"> F-R. Ahmadun</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Y.%20Faizah"> M. Y. Faizah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, stability and rheology behavior of Multi-walled carbon nanotube (MWCNT) nanofluids by using Xanthan Gum as a dispersant were measured. This paper addresses the effects of Xanthan Gum (XG) concentration and nanoparticle loading on stability and viscosity of nanofluids. The stability of nanofluids is measured by Zeta Sizer Nano-ZS (Malvern Instruments, ZEN 3600). The zeta potential of the stable samples was analyzed. The rheological behavior of carbon nanotube CNT nanofluids was analyzed using rheometer (Model AR G2, TA Instrument). Both stability and viscosity of the nanofluids increased with increasing CNT and XG concentration. The experimental results indicated that the zeta potential of nanofluid samples is stable. The results demonstrated that the zeta potential was affected by the CNT concentration and is augmented in parallel with increasing CNT concentration. The rheology results showed that the viscosity of CNT/XG nanofluid was increased. The escalated viscosity of CNT/XG nanofluid is owing to the higher van der Waals interaction between the CNT nanoparticles. On the other hand, the viscosity of the CNT/XG nanofluid decreases with increasing temperature. In summary, this research provides useful insight into the behavior of CNT nanofluids. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nanofluid" title="nanofluid">nanofluid</a>, <a href="https://publications.waset.org/abstracts/search?q=carbon%20nanotube" title=" carbon nanotube"> carbon nanotube</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a> </p> <a href="https://publications.waset.org/abstracts/102821/stability-and-rheological-study-of-carbon-nanotube-water-based-nanofluid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/102821.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">132</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Design and Development of Buccal Delivery System for Atenolol Tablets by Using Different Bioadhesive Polymers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Venkatalakshmi%20Ranganathan">Venkatalakshmi Ranganathan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ong%20Hsin%20Ju"> Ong Hsin Ju</a>, <a href="https://publications.waset.org/abstracts/search?q=Tan%20Yinn%20Ming"> Tan Yinn Ming</a>, <a href="https://publications.waset.org/abstracts/search?q=Lim%20Kien%20Sin"> Lim Kien Sin</a>, <a href="https://publications.waset.org/abstracts/search?q=Wong%20Man%20Ting"> Wong Man Ting</a>, <a href="https://publications.waset.org/abstracts/search?q=Venkata%20Srikanth%20Meka"> Venkata Srikanth Meka </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The mucoadhesive buccal tablet is an oral drug delivery system which attached to the buccal surface for direct drug absorption into the systemic circulation and the unidirectional drug release is ensured by formulating a hydrophobic backing layer. The objective of present study was to formulate mucoadhesive atenolol bilayer buccal tablets by using sodium alginate, hydroxyethyl cellulose, and xanthan gum as mucoadhesive polymer and the technique applied was direct compression method. Ethyl cellulose was used as backing layer of the tablet. FTIR and DSC analysis were carried out to identify the drug polymer interactions. The prepared tablets were evaluated for physicochemical parameters, ex vivo mucoadhesion time and in-vitro drug release. The formulated tablets showed the average surface pH 6-7 which is favourable for oral mucosa. The formulation containing sodium alginate showed more than 90 % of drug release at the end of the 7 hours in vitro dissolution studies. The formulation containing xanthan gum showed more than 8 hours of mucoadhesion time and all formulation exhibited non fickian release kinetics. The present study indicates enormous potential of erodible mucoadhesive buccal tablet containing atenolol for systemic delivery with an added advantage of circumventing the hepatic first pass metabolism. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=atenolol" title="atenolol">atenolol</a>, <a href="https://publications.waset.org/abstracts/search?q=mucoadhesion" title=" mucoadhesion"> mucoadhesion</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20drug%20release" title=" in vitro drug release"> in vitro drug release</a>, <a href="https://publications.waset.org/abstracts/search?q=direct%20compression" title=" direct compression"> direct compression</a>, <a href="https://publications.waset.org/abstracts/search?q=ethyl%20cellulose" title=" ethyl cellulose"> ethyl cellulose</a> </p> <a href="https://publications.waset.org/abstracts/21532/design-and-development-of-buccal-delivery-system-for-atenolol-tablets-by-using-different-bioadhesive-polymers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21532.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">619</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Development of Carrot Puree with Algae for the Elderly with Dysphagia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Obafemi%20Akinwotu">Obafemi Akinwotu</a>, <a href="https://publications.waset.org/abstracts/search?q=Aylin%20Tas"> Aylin Tas</a>, <a href="https://publications.waset.org/abstracts/search?q=Tony%20Taylor"> Tony Taylor</a>, <a href="https://publications.waset.org/abstracts/search?q=Bukola%20Onarinde"> Bukola Onarinde</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was conducted to explore the methods and tools to improve texture and preserve the total phenolic and antioxidant compounds of dysphagia foods produced from carrot-based puree with decolourised Chlorella algae. Textural properties (Texture profile analysis [TPA]; the International Dysphagia Diet Standardization Initiative, particle size test [PST]) and rheological properties (viscosity and viscoelastic properties) of carrot puree defrosted by different treatments (microwave, steamer, oven), were characterised using hydrocolloids (guar gum, k. carrageenan, and xanthan gum), and the results were compared to a level 4 commercial sample. DPPH (2,2-diphenyl-1-picrylhydrazyl) antiradical scavenging radicals and total phenolic contents were employed to evaluate the total phenolics, and radical scavenging properties of defrosted carrot puree sonicated carrot puree (20 Hz, 30 min, 60 oC), and vacuum-dried carrot powder with the addition of algae. Results show that the viscosity, viscoelasticity test, TPA, and PST of the commercial sample were comparable to those of guar gum and xanthan gum containing puree, suggesting that they could be used as dysphagia diets. There was no noticeable decolourisation of the Chlorella pigment. Additionally, the use of the microwave, stemmer, and oven for defrosting treatment had an impact on the textural characteristics of the moulded samples upon cooling and also contributed to the reduction in the total phenolic and antioxidant properties of the samples. Sonication treatments of algae exposure reduced the cloudiness of the green pigment and lightened the colour of the samples containing algae, and they also reduced the drying time from 2.5 to 1.5 hours during the preliminary work. The low-temperature vacuum- and freeze-dried samples increased the concentration of the powder and resulted in an increase in the total phenolic content of the dry samples. The dried products may therefore have the potential to become more nutrient-dense to benefit the health of individuals with dysphagia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dysphagia" title="dysphagia">dysphagia</a>, <a href="https://publications.waset.org/abstracts/search?q=elderly" title=" elderly"> elderly</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrocolloids" title=" hydrocolloids"> hydrocolloids</a>, <a href="https://publications.waset.org/abstracts/search?q=carrot%20puree" title=" carrot puree"> carrot puree</a> </p> <a href="https://publications.waset.org/abstracts/161676/development-of-carrot-puree-with-algae-for-the-elderly-with-dysphagia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161676.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">63</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> Mechanical Properties of Hybrid Cement Based Mortars Containing Two Biopolymers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Z.%20Abdollahnejad">Z. Abdollahnejad</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kheradmand"> M. Kheradmand</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Pacheco-Torgal"> F. Pacheco-Torgal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of bio-based admixtures on construction materials is a recent trend that is gaining momentum. However, to our knowledge, no studies have been reported concerning the use of biopolymers on hybrid cement based mortars. This paper reports experimental results regarding the study of the influence of mix design of 43 hybrid cement mortars containing two different biopolymers on its mechanical performance. The results show that the use of the biopolymer carrageenan is much more effective than the biopolymer xanthan concerning the increase in compressive strength. An optimum biopolymer content was found. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=waste%20reuse" title="waste reuse">waste reuse</a>, <a href="https://publications.waset.org/abstracts/search?q=fly%20ash" title=" fly ash"> fly ash</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20glass" title=" waste glass"> waste glass</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrid%20cement" title=" hybrid cement"> hybrid cement</a>, <a href="https://publications.waset.org/abstracts/search?q=biopolymers" title=" biopolymers"> biopolymers</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20strength" title=" mechanical strength"> mechanical strength</a> </p> <a href="https://publications.waset.org/abstracts/65029/mechanical-properties-of-hybrid-cement-based-mortars-containing-two-biopolymers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65029.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Food Foam Characterization: Rheology, Texture and Microstructure Studies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rutuja%20Upadhyay">Rutuja Upadhyay</a>, <a href="https://publications.waset.org/abstracts/search?q=Anurag%20Mehra"> Anurag Mehra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Solid food foams/cellular foods are colloidal systems which impart structure, texture and mouthfeel to many food products such as bread, cakes, ice-cream, meringues, etc. Their heterogeneous morphology makes the quantification of structure/mechanical relationships complex. The porous structure of solid food foams is highly influenced by the processing conditions, ingredient composition, and their interactions. Sensory perceptions of food foams are dependent on bubble size, shape, orientation, quantity and distribution and determines the texture of foamed foods. The state and structure of the solid matrix control the deformation behavior of the food, such as elasticity/plasticity or fracture, which in turn has an effect on the force-deformation curves. The obvious step in obtaining the relationship between the mechanical properties and the porous structure is to quantify them simultaneously. Here, we attempt to research food foams such as bread dough, baked bread and steamed rice cakes to determine the link between ingredients and the corresponding effect of each of them on the rheology, microstructure, bubble size and texture of the final product. Dynamic rheometry (SAOS), confocal laser scanning microscopy, flatbed scanning, image analysis and texture profile analysis (TPA) has been used to characterize the foods studied. In all the above systems, there was a common observation that when the mean bubble diameter is smaller, the product becomes harder as evidenced by the increase in storage and loss modulus (G′, G″), whereas when the mean bubble diameter is large the product is softer with decrease in moduli values (G′, G″). Also, the bubble size distribution affects texture of foods. It was found that bread doughs with hydrocolloids (xanthan gum, alginate) aid a more uniform bubble size distribution. Bread baking experiments were done to study the rheological changes and mechanisms involved in the structural transition of dough to crumb. Steamed rice cakes with xanthan gum (XG) addition at 0.1% concentration resulted in lower hardness with a narrower pore size distribution and larger mean pore diameter. Thus, control of bubble size could be an important parameter defining final food texture. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20foams" title="food foams">food foams</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/8091/food-foam-characterization-rheology-texture-and-microstructure-studies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8091.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> Oxygen Transfer in Viscous Non-Newtonian Liquid in a Hybrid Bioreactor</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S%C3%A9rgio%20S.%20de%20Jesus">Sérgio S. de Jesus</a>, <a href="https://publications.waset.org/abstracts/search?q=Aline%20Santana"> Aline Santana</a>, <a href="https://publications.waset.org/abstracts/search?q=Rubens%20Maciel%20Filho"> Rubens Maciel Filho </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Global oxygen transfer coefficient (kLa) was characterized in a mechanically agitated airlift bio reactor. The experiments were carried out in an airlift bio reactor (3.2 L) with internal re circulation (a concentric draft-tube airlift vessel device); the agitation is carried out through a turbine Rushton impeller located along with the gas sparger in the region comprised in the riser. The experiments were conducted using xanthan gum (0.6%) at 250 C and a constant rotation velocity of 0 and 800 rpm, as well as in the absence of agitation (airlift mode); the superficial gas velocity varied from 0.0157 to 0.0262 ms-1. The volumetric oxygen transfer coefficient dependence of the rotational speed revealed that the presence of agitation increased up to two times the kLa value. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aeration" title="aeration">aeration</a>, <a href="https://publications.waset.org/abstracts/search?q=mass%20transfer" title=" mass transfer"> mass transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=non-Newtonian%20fluids" title=" non-Newtonian fluids"> non-Newtonian fluids</a>, <a href="https://publications.waset.org/abstracts/search?q=stirred%20airlift%20bioreactor" title=" stirred airlift bioreactor"> stirred airlift bioreactor</a> </p> <a href="https://publications.waset.org/abstracts/11943/oxygen-transfer-in-viscous-non-newtonian-liquid-in-a-hybrid-bioreactor" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11943.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">461</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Rheological Study of Wheat-Chickpea Flour Blend Bread for People with Type-2 Diabetes </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tasleem%20Zafar">Tasleem Zafar</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiwan%20Sidhu"> Jiwan Sidhu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Chickpea flour is known to offer many benefits to diabetic persons, especially in maintaining their blood sugar levels in the acceptable range. Under this project we have studied the chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the rheological characteristics of these flour blends, with the ultimate objective of producing acceptable quality flat as well as pan-bread for the diabetic consumers. Methods: WF and WWF were replaced with BF ranging from 0 to 40%, to investigate its effect on the rheological properties and functionality of blended flour dough using farinograph, viscoamylograph, mixograph and falling number apparatus as per the AACC standard methods. Texture Profile Analysis (TPA) was carried on the WF, WWF, and their blends with BF using Stable Micro System Texture Analyzer. Effect of certain additives, such as freeze-dried amla fruit powder (Phyllanthus emblica L.), guar gum, and xanthan gum on the dough rheological properties were also studied. Results: Freeze-dried amla fruit powder was found to be very rich in ascorbic acid and other phenolics having higher antioxidant activity. A decreased farinograph water absorption, increased dough development time, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, lower ratio numbers were obtained when the replacement with BF was increased from 0 to 40%. The BF gave lower peak viscosity, lower paste breakdown, and lower setback values when compared with WF. The falling number values were significantly lower in WWF (meaning higher α-amylase activity) than both the WF and BF. Texture Profile Analysis (TPA) carried on the WF, WWF, and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%. Conclusions: To overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge when good quality pan bread and Arabic flatbread have to be commercially produced in a bakery. Use of freeze-dried amla fruit powder, guar gum, and xanthan gum did show some promise to improve the mixing characteristics of WF, WWF, and their blends with BF, and these additives are expected to be useful in producing an acceptable quality flat as well as pan-bread on a commercial scale. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title="wheat flour">wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=chickpea%20flour" title=" chickpea flour"> chickpea flour</a>, <a href="https://publications.waset.org/abstracts/search?q=amla%20fruit" title=" amla fruit"> amla fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a> </p> <a href="https://publications.waset.org/abstracts/117735/rheological-study-of-wheat-chickpea-flour-blend-bread-for-people-with-type-2-diabetes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117735.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> Modelling Water Vapor Sorption and Diffusion in Hydrocolloid Particles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andrew%20Terhemen%20Tyowua">Andrew Terhemen Tyowua</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhibing%20Zhang"> Zhibing Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Michael%20J.%20Adams"> Michael J. Adams</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Water vapor sorption data at a range of temperatures (25–70 °C) have been obtained for starch (corn and wheat) and non-starch (carrageenan and xanthan gum) hydrocolloid particles in the form of a thin slab. The results reveal that the data may be more accurately described by an existing sigmoidal rather than a Fickian model. The sigmoidal model accounts for the initial surface sorption before the onset of bulk diffusion. At relatively small water activities (≤ 0.3), the absorption of the moisture caused the particles to be plasticized, but at greater activity values (> 0.3), anti-plasticization was induced. However, it was found that for the whole range of water activities and temperatures studied, the data could be characterized by a single non-dimensional number, which was termed the non-Fickian diffusion number where τ is the characteristic time of surface sorption, D is the bulk diffusion coefficient and L is the thickness of the layer of particles. The activation energy suggested that the anti-plasticization mechanism was the result of a reduction in the molecular free volume or an increase in crystallinity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anti-plasticization" title="anti-plasticization">anti-plasticization</a>, <a href="https://publications.waset.org/abstracts/search?q=arrhenius%20behavior" title=" arrhenius behavior"> arrhenius behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusion%20coefficient" title=" diffusion coefficient"> diffusion coefficient</a>, <a href="https://publications.waset.org/abstracts/search?q=hygroscopic%20polymers" title=" hygroscopic polymers"> hygroscopic polymers</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20migration" title=" moisture migration"> moisture migration</a>, <a href="https://publications.waset.org/abstracts/search?q=non-fickian%20sigmoidal%20model" title=" non-fickian sigmoidal model"> non-fickian sigmoidal model</a> </p> <a href="https://publications.waset.org/abstracts/186885/modelling-water-vapor-sorption-and-diffusion-in-hydrocolloid-particles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">30</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Formulation and In vivo Evaluation of Venlafaxine Hydrochloride Long Acting Tablet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdulwahhab%20Khedr">Abdulwahhab Khedr</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamer%20Shehata"> Tamer Shehata</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanaa%20El-Ghamry"> Hanaa El-Ghamry</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Venlafaxine HCl is a novel antidepressant drug used in the treatment of major depressive disorder, generalized anxiety disorder, social anxiety disorder and panic disorder. Conventional therapeutic regimens with venlafaxine HCl immediate-release dosage forms require frequent dosing due to short elimination half-life of the drug and reduced bioavailability. Hence, this study was carried out to develop sustained-release dosage forms of venlafaxine HCl to reduce its dosing frequency, to improve patient compliance and to reduce side effects of the drug. The polymers used were hydroxypropylmethyl cellulose, xanthan gum, sodium alginate, sodium carboxymethyl cellulose, Carbopol 940 and ethyl cellulose. The physical properties of the prepared tablets including tablet thickness, diameter, weight uniformity, content uniformity, hardness and friability were evaluated. Also, the in-vitro release of venlafaxine HCl from different matrix tablets was studied. Based on physical characters and in-vitro release profiles, certain formulae showing promising sustained-release profiles were subjected to film coating with 15% w/v EC in dichloromethane/ethanol mixture (1:1 ratio) using 1% w/v HPMC as pore former and 30% w/w dibutyl phthalate as plasticizer. The optimized formulations were investigated for drug-excipient compatibility using FTIR and DSC studies. Physical evaluation of the prepared tablets fulfilled the pharmacopoeial requirements for tablet friability test, where the weight loss of the prepared formulae did not exceed 1% of the weight of the tested tablets. Moderate release was obtained from tablets containing HPMC. FTIR and DSC studies for such formulae revealed the absence of any type of chemical interaction between venlafaxine HCl and the used polymers or excipients. Forced swimming test in rats was used to evaluate the antidepressant activity of the selected matrix tablets of venlafaxine HCl. Results showed that formulations significantly decreased the duration of animals’ immobility during the 24 hr-period of the test compared to non-treated group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antidepressant" title="antidepressant">antidepressant</a>, <a href="https://publications.waset.org/abstracts/search?q=sustained-release" title=" sustained-release"> sustained-release</a>, <a href="https://publications.waset.org/abstracts/search?q=matrix%20tablet" title=" matrix tablet"> matrix tablet</a>, <a href="https://publications.waset.org/abstracts/search?q=venlafaxine%20hydrochloride" title=" venlafaxine hydrochloride"> venlafaxine hydrochloride</a> </p> <a href="https://publications.waset.org/abstracts/54132/formulation-and-in-vivo-evaluation-of-venlafaxine-hydrochloride-long-acting-tablet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54132.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Compression-Extrusion Test to Assess Texture of Thickened Liquids for Dysphagia </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jesus%20Salmeron">Jesus Salmeron</a>, <a href="https://publications.waset.org/abstracts/search?q=Carmen%20De%20Vega"> Carmen De Vega</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Soledad%20Vicente"> Maria Soledad Vicente</a>, <a href="https://publications.waset.org/abstracts/search?q=Mireia%20Olabarria"> Mireia Olabarria</a>, <a href="https://publications.waset.org/abstracts/search?q=Olaia%20Martinez"> Olaia Martinez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dysphagia or difficulty in swallowing affects mostly elder people: 56-78% of the institutionalized and 44% of the hospitalized. Liquid food thickening is a necessary measure in this situation because it reduces the risk of penetration-aspiration. Until now, and as proposed by the American Dietetic Association in 2002, possible consistencies have been categorized in three groups attending to their viscosity: nectar (50-350 mPa•s), honey (350-1750 mPa•s) and pudding (>1750 mPa•s). The adequate viscosity level should be identified for every patient, according to her/his impairment. Nevertheless, a systematic review on dysphagia diet performed recently indicated that there is no evidence to suggest that there is any transition of clinical relevance between the three levels proposed. It was also stated that other physical properties of the bolus (slipperiness, density or cohesiveness, among others) could influence swallowing in affected patients and could contribute to the amount of remaining residue. Texture parameters need to be evaluated as possible alternative to viscosity. The aim of this study was to evaluate the instrumental extrusion-compression test as a possible tool to characterize changes along time in water thickened with various products and in the three theoretical consistencies. Six commercial thickeners were used: NM® (NM), Multi-thick® (M), Nutilis Powder® (Nut), Resource® (R), Thick&Easy® (TE) and Vegenat® (V). All of them with a modified starch base. Only one of them, Nut, also had a 6,4% of gum (guar, tara and xanthan). They were prepared as indicated in the instructions of each product and dispensing the correspondent amount for nectar, honey and pudding consistencies in 300 mL of tap water at 18ºC-20ºC. The mixture was stirred for about 30 s. Once it was homogeneously spread, it was dispensed in 30 mL plastic glasses; always to the same height. Each of these glasses was used as a measuring point. Viscosity was measured using a rotational viscometer (ST-2001, Selecta, Barcelona). Extrusion-compression test was performed using a TA.XT2i texture analyzer (Stable Micro Systems, UK) with a 25 mm diameter cylindrical probe (SMSP/25). Penetration distance was set at 10 mm and a speed of 3 mm/s. Measurements were made at 1, 5, 10, 20, 30, 40, 50 and 60 minutes from the moment samples were mixed. From the force (g)–time (s) curves obtained in the instrumental assays, maximum force peak (F) was chosen a reference parameter. Viscosity (mPa•s) and F (g) showed to be highly correlated and had similar development along time, following time-dependent quadratic models. It was possible to predict viscosity using F as an independent variable, as they were linearly correlated. In conclusion, compression-extrusion test could be an alternative and a useful tool to assess physical characteristics of thickened liquids. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compression-extrusion%20test" title="compression-extrusion test">compression-extrusion test</a>, <a href="https://publications.waset.org/abstracts/search?q=dysphagia" title=" dysphagia"> dysphagia</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20analyzer" title=" texture analyzer"> texture analyzer</a>, <a href="https://publications.waset.org/abstracts/search?q=thickener" title=" thickener"> thickener</a> </p> <a href="https://publications.waset.org/abstracts/64615/compression-extrusion-test-to-assess-texture-of-thickened-liquids-for-dysphagia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64615.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">368</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Optimizing Solids Control and Cuttings Dewatering for Water-Powered Percussive Drilling in Mineral Exploration </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20J.%20Addinell">S. J. Addinell</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20F.%20Grabsch"> A. F. Grabsch</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20D.%20Fawell"> P. D. Fawell</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Evans"> B. Evans</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Deep Exploration Technologies Cooperative Research Centre (DET CRC) is researching and developing a new coiled tubing based greenfields mineral exploration drilling system utilising down-hole water-powered percussive drill tooling. This new drilling system is aimed at significantly reducing the costs associated with identifying mineral resource deposits beneath deep, barren cover. This system has shown superior rates of penetration in water-rich, hard rock formations at depths exceeding 500 metres. With fluid flow rates of up to 120 litres per minute at 200 bar operating pressure to energise the bottom hole tooling, excessive quantities of high quality drilling fluid (water) would be required for a prolonged drilling campaign. As a result, drilling fluid recovery and recycling has been identified as a necessary option to minimise costs and logistical effort. While the majority of the cuttings report as coarse particles, a significant fines fraction will typically also be present. To maximise tool life longevity, the percussive bottom hole assembly requires high quality fluid with minimal solids loading and any recycled fluid needs to have a solids cut point below 40 microns and a concentration less than 400 ppm before it can be used to reenergise the system. This paper presents experimental results obtained from the research program during laboratory and field testing of the prototype drilling system. A study of the morphological aspects of the cuttings generated during the percussive drilling process shows a strong power law relationship for particle size distributions. This data is critical in optimising solids control strategies and cuttings dewatering techniques. Optimisation of deployable solids control equipment is discussed and how the required centrate clarity was achieved in the presence of pyrite-rich metasediment cuttings. Key results were the successful pre-aggregation of fines through the selection and use of high molecular weight anionic polyacrylamide flocculants and the techniques developed for optimal dosing prior to scroll decanter centrifugation, thus keeping sub 40 micron solids loading within prescribed limits. Experiments on maximising fines capture in the presence of thixotropic drilling fluid additives (e.g. Xanthan gum and other biopolymers) are also discussed. As no core is produced during the drilling process, it is intended that the particle laden returned drilling fluid is used for top-of-hole geochemical and mineralogical assessment. A discussion is therefore presented on the biasing and latency of cuttings representivity by dewatering techniques, as well as the resulting detrimental effects on depth fidelity and accuracy. Data pertaining to the sample biasing with respect to geochemical signatures due to particle size distributions is presented and shows that, depending on the solids control and dewatering techniques used, it can have unwanted influence on top-of-hole analysis. Strategies are proposed to overcome these effects, improving sample quality. Successful solids control and cuttings dewatering for water-powered percussive drilling is presented, contributing towards the successful advancement of coiled tubing based greenfields mineral exploration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cuttings" title="cuttings">cuttings</a>, <a href="https://publications.waset.org/abstracts/search?q=dewatering" title=" dewatering"> dewatering</a>, <a href="https://publications.waset.org/abstracts/search?q=flocculation" title=" flocculation"> flocculation</a>, <a href="https://publications.waset.org/abstracts/search?q=percussive%20drilling" title=" percussive drilling"> percussive drilling</a>, <a href="https://publications.waset.org/abstracts/search?q=solids%20control" title=" solids control"> solids control</a> </p> <a href="https://publications.waset.org/abstracts/59463/optimizing-solids-control-and-cuttings-dewatering-for-water-powered-percussive-drilling-in-mineral-exploration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59463.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">248</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Biostabilisation of Sediments for the Protection of Marine Infrastructure from Scour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rob%20Schindler">Rob Schindler</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Industry-standard methods of mitigating erosion of seabed sediments rely on ‘hard engineering’ approaches which have numerous environmental shortcomings: (1) direct loss of habitat by smothering of benthic species, (2) disruption of sediment transport processes, damaging geomorphic and ecosystem functionality (3) generation of secondary erosion problems, (4) introduction of material that may propagate non-local species, and (5) provision of pathways for the spread of invasive species. Recent studies have also revealed the importance of biological cohesion, the result of naturally occurring extra-cellular polymeric substances (EPS), in stabilizing natural sediments. Mimicking the strong bonding kinetics through the deliberate addition of EPS to sediments – henceforth termed ‘biostabilisation’ - offers a means in which to mitigate against erosion induced by structures or episodic increases in hydrodynamic forcing (e.g. storms and floods) whilst avoiding, or reducing, hard engineering. Here we present unique experiments that systematically examine how biostabilisation reduces scour around a monopile in a current, a first step to realizing the potential of this new method of scouring reduction for a wide range of engineering purposes in aquatic substrates. Experiments were performed in Plymouth University’s recirculating sediment flume which includes a recessed scour pit. The model monopile was 0.048 m in diameter, D. Assuming a prototype monopile diameter of 2.0 m yields a geometric ratio of 41.67. When applied to a 10 m prototype water depth this yields a model depth, d, of 0.24 m. The sediment pit containing the monopile was filled with different biostabilised substrata prepared using a mixture of fine sand (D50 = 230 μm) and EPS (Xanthan gum). Nine sand-EPS mixtures were examined spanning EPS contents of 0.0% < b0 < 0.50%. Scour development was measured using a laser point gauge along a 530 mm centreline at 10 mm increments at regular periods over 5 h. Maximum scour depth and excavated area were determined at different time steps and plotted against time to yield equilibrium values. After 5 hours the current was stopped and a detailed scan of the final scour morphology was taken. Results show that increasing EPS content causes a progressive reduction in the equilibrium depth and lateral extent of scour, and hence excavated material. Very small amounts equating to natural communities (< 0.1% by mass) reduce scour rate, depth and extent of scour around monopiles. Furthermore, the strong linear relationships between EPS content, equilibrium scour depth, excavation area and timescales of scouring offer a simple index on which to modify existing scour prediction methods. We conclude that the biostabilisation of sediments with EPS may offer a simple, cost-effective and ecologically sensitive means of reducing scour in a range of contexts including OWFs, bridge piers, pipeline installation, and void filling in rock armour. Biostabilisation may also reduce economic costs through (1) Use of existing site sediments, or waste dredged sediments (2) Reduced fabrication of materials, (3) Lower transport costs, (4) Less dependence on specialist vessels and precise sub-sea assembly. Further, its potential environmental credentials may allow sensitive use of the seabed in marine protection zones across the globe. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biostabilisation" title="biostabilisation">biostabilisation</a>, <a href="https://publications.waset.org/abstracts/search?q=EPS" title=" EPS"> EPS</a>, <a href="https://publications.waset.org/abstracts/search?q=marine" title=" marine"> marine</a>, <a href="https://publications.waset.org/abstracts/search?q=scour" title=" scour"> scour</a> </p> <a href="https://publications.waset.org/abstracts/139209/biostabilisation-of-sediments-for-the-protection-of-marine-infrastructure-from-scour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139209.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>