Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested ...Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine (ADT39) and coarse (CO43) rice, at three different soaking temperatures (50, 60 and 70 ~C) for 4 h and five residence times of steaming (1.0, 1.5, 2.0, 2.5 and 3.0 min). The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment (open steaming process under laboratory conditions). The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of Steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.展开更多
The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the stea...The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in ' yield region' and the extension at rupture of the set cashmere fiber are obviously decreased.展开更多
Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell serici...Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell sericin transforms fromthe frowned random structure to β- fold structure.The sericin modification reduces undulation of the gummingforce of cocoon shell sericin. Therefore,it is one of the key ways to improve the neatness of raw silk.展开更多
Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for...Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil (free of carotenoids) bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses (89%-95%). As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents (expressed in g (100 g)-1 fresh portion) of steam-dried and fried squashes were significantly higher (P 〈 0.05) than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.展开更多
OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis w...OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis were selected in hospital from October 2016 to October 2017, who were randomly divided into 2 groups by number table method. 21 patients received conventional treatment as control group. 21 patients combined with acupuncture, TCM fumigation treatment as observation group. Clinical indicators, activity function, pain scores were evaluated before and after treatment. RESULTS: Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score after treatment decreased in two groups compared with before treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion after treatment increased in two groups compared with before treatment(P<0.05). Refers to distance, morning stiffness time, rump length after treatment reduced in two groups compared with before treatment(P<0.05). Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score in observation group were lower than control group after treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion in observation group were higher than control group after treatment(P<0.05). Refers to distance, rump length in observation group were smaller than control group after treatment(P<0.05). Morning stiffness time in observation group was less than control group after treatment(P<0.05). CONCLUSIONS: Acupuncture combined with TCM fumigation can significantly improve pain and active function in patients with ankylosing spondylitis, which is worthy of clinical promotion.展开更多
目的分析基于STEAM[S(science),T(technology),E(engineering),A(art),M(mathematics)]理念联合以问题为基础的教学法(problem base learning,PBL)在急诊医学教学中应用效果。方法选择2021年6月—2022年6月滨州医学院急诊科80名本临床...目的分析基于STEAM[S(science),T(technology),E(engineering),A(art),M(mathematics)]理念联合以问题为基础的教学法(problem base learning,PBL)在急诊医学教学中应用效果。方法选择2021年6月—2022年6月滨州医学院急诊科80名本临床医学专业实习生为研究对象,将其随机分为对照组、试验组,各40名。对照组接受传统教学,试验组接受基于STEAM理念联合PBL教学法。对比2组教学前后理论知识及实践操作考试成绩、实习生对教学的满意度、学习依从度及教学前后实习生职业特质评分。结果教学前,2组考核成绩对比,差异无统计学意义(P>0.05);教学3个月后,2组基础理论、实践操作考核成绩均明显提升,但试验组提升幅度更大,差异有统计学意义(P<0.001)。试验组实习生学习依从性(97.50%)高于对照组(85.00%),差异有统计学意义(P<0.001)。试验组教学方法、学术能力、带教态度管理质量评分高于对照组,差异有统计学意义(P<0.001)。教学前,2组实习生职业特质评分对比,差异无统计学意义(P>0.05);教学3个月后,试验组评分高于对照组,差异有统计学意义(P<0.001)。结论在急诊医学教学中,基于STEAM理念联合PBL教学法有利于提升实习生的综合能力,提高理论实践成绩和学习依从性。展开更多
基金supported by the Indian Institute of Crop Processing Technology,Ministry of Food Processing Industries,India
文摘Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine (ADT39) and coarse (CO43) rice, at three different soaking temperatures (50, 60 and 70 ~C) for 4 h and five residence times of steaming (1.0, 1.5, 2.0, 2.5 and 3.0 min). The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment (open steaming process under laboratory conditions). The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of Steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.
文摘The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in ' yield region' and the extension at rupture of the set cashmere fiber are obviously decreased.
文摘Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell sericin transforms fromthe frowned random structure to β- fold structure.The sericin modification reduces undulation of the gummingforce of cocoon shell sericin. Therefore,it is one of the key ways to improve the neatness of raw silk.
文摘Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil (free of carotenoids) bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses (89%-95%). As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents (expressed in g (100 g)-1 fresh portion) of steam-dried and fried squashes were significantly higher (P 〈 0.05) than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.
文摘OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis were selected in hospital from October 2016 to October 2017, who were randomly divided into 2 groups by number table method. 21 patients received conventional treatment as control group. 21 patients combined with acupuncture, TCM fumigation treatment as observation group. Clinical indicators, activity function, pain scores were evaluated before and after treatment. RESULTS: Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score after treatment decreased in two groups compared with before treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion after treatment increased in two groups compared with before treatment(P<0.05). Refers to distance, morning stiffness time, rump length after treatment reduced in two groups compared with before treatment(P<0.05). Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score in observation group were lower than control group after treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion in observation group were higher than control group after treatment(P<0.05). Refers to distance, rump length in observation group were smaller than control group after treatment(P<0.05). Morning stiffness time in observation group was less than control group after treatment(P<0.05). CONCLUSIONS: Acupuncture combined with TCM fumigation can significantly improve pain and active function in patients with ankylosing spondylitis, which is worthy of clinical promotion.
文摘目的分析基于STEAM[S(science),T(technology),E(engineering),A(art),M(mathematics)]理念联合以问题为基础的教学法(problem base learning,PBL)在急诊医学教学中应用效果。方法选择2021年6月—2022年6月滨州医学院急诊科80名本临床医学专业实习生为研究对象,将其随机分为对照组、试验组,各40名。对照组接受传统教学,试验组接受基于STEAM理念联合PBL教学法。对比2组教学前后理论知识及实践操作考试成绩、实习生对教学的满意度、学习依从度及教学前后实习生职业特质评分。结果教学前,2组考核成绩对比,差异无统计学意义(P>0.05);教学3个月后,2组基础理论、实践操作考核成绩均明显提升,但试验组提升幅度更大,差异有统计学意义(P<0.001)。试验组实习生学习依从性(97.50%)高于对照组(85.00%),差异有统计学意义(P<0.001)。试验组教学方法、学术能力、带教态度管理质量评分高于对照组,差异有统计学意义(P<0.001)。教学前,2组实习生职业特质评分对比,差异无统计学意义(P>0.05);教学3个月后,试验组评分高于对照组,差异有统计学意义(P<0.001)。结论在急诊医学教学中,基于STEAM理念联合PBL教学法有利于提升实习生的综合能力,提高理论实践成绩和学习依从性。