Methods for Improving Volume Stability of Steel Slag as Fine Aggregate

Suitable methods for enhancing the volume stability of steel slag utilized as fine aggregate were determined. The effects of steam treatment at 100 ℃ and autoclave treatment under 2.0 MPa on the soundness of steel slag sand were investigated by means of powder ratio, linear expansion, compressive and flexural strength. DTA, EDX, XRD and ethylene glycol methods were employed to analyze both the treated slags and susceptible expansion grains. Experimental results indicate that powder ratio, content of free lime and rate of linear expansion can express the improvement in volume stability of different treated methods. Steam treatment process cannot ultimately prevent specimens from cracking and decrease of strength, but mortar made from autoclave treated slag keeps integration subjected to hot water of 80℃ until 28 d and its strength do not show significant decrement. The hydration of over-burn free lime and periclase phase are the main cause for the disintegration or crack of untreated and steam treated steel slag＇s specimens. Autoclave treatment process is more effective than steam treatment process on enhancement of volume stability of steel slag.

The Antioxidant Activity of Barley Malt Rootlet Extracts in Heated Corn Oil at Frying Temperature

In this study the antioxidant activity of barley malt rootlet (BMR) extracts was evaluated in heat treated corn oil up to 5 hours at 185°C frying temperature. The antioxidant activity of BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts were measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185°C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil has shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).