Level of blending

The emerging growth of lithium-ion battery usage necessitates the development of unconventional resources for battery grade lithium carbonate. Extraction of lithium from micas such as lepidolite produces several marketable by-products as well as a silt-sized gypsum rich blended residue containing elevated level of thallium (Tl).

9p thebadguys 15-01-2022 13 0   Download

One of the most noticeable bast fibre crops is roselle, which is widely grown in Assam. The scientific name for Roselle is Hibiscus sabdariffa L., and the plant is from the Malvacea family. Roselle found abundantly in tropical areas. It is a perennial shrub yielding fibre from the bark of the canes which provides excellent raw material for blending with the natural and synthetic fibres. It is an annual, erect, bushy, herbaceous sub shrub that can grow up to 8 ft (2.4m) tall and diameter of stem 2.0-4.0 cm at three different levels, viz.

6p chauchaungayxua10 19-03-2021 5 1   Download

Many researches have been examined learner autonomy in other countries in recent years. Teachers’ beliefs and practices towards learner autonomy at the tertiary level in Vietnam are, however, very marginalized and neglected. This study investigated 385 English language teachers’ perceptions and practices to promote learner autonomy using the quantitative approach with the combination of the adapted Borg & Al-Busaidi’s 2012 questionnaire with the researcher-made items.

8p quenchua9 19-11-2020 39 1   Download

Indian Robusta Coffee has made a slot for itself in the world market, particularly for its decent blend up quality. In India production of Robusta is more i.e. around 62–65%. Indian coffee prices are often random as they are largely inclined on production, demand of coffee in domestic and world level forces, etc. In this study Hybrid ARIMA-ANN models was compared with ARIMA and ANN model to evaluate the past behaviour of a time series data, in order to make inferences about its future behaviour for Robusta species of Indian coffee.

6p chauchaungayxua8 03-10-2020 10 1   Download

The study revealed that an increase in B.R. reading and Iodine value are due to blending with groundnut oil and hydrogenated fat, also an increase in the polenske and saponification values are due to blending with coconut oil where as decrease in the B.R. reading and Iodine value are due to blending with coconut oil and decrease in the Reichert–Meissl, Polenske, saponification values are due to blending with hydrogenated fat and animal body fat at 10 & 15 per cent respectively.

6p caygaocaolon7 18-09-2020 9 1   Download

The present study was conducted with comprised six levels of recipe, three blending ratio, 9 treatments with ginger juice (2%) and 9 treatment without ginger juice {aonla: lime (25:75, 50:50 and 75:25), aonla: orange (25:75, 50:50and 75:25), aonla: pomegranate (25:75, 50:50 and 75:25)with ginger juice aonla: lime: ginger (25:73:2,50:48:2 and75:23:2), aonla: orange: ginger (25:73:2, 50:48:2 and 75:23:2), aonla: pomegranate: ginger (25:73:2, 50:48:2 and 75:23:2) and one control (100% aonla juice)+ acidity (0.

10p cothumenhmong7 08-09-2020 11 1   Download

The objective of present research work was to investigate the effect of process parameters viz., barrel temperature, screw speed and feed moisture content on textural properties of extruded product. The extruded products were developed from composite blend comprising of maize, finger millet, defatted soy and elephant foot yam in the proportion of 40:30:20:10 through the use of co-rotating twin screw extruder. The experimental plan was designed by statistical technique of 3 factors 5 levels central composite rotatable design.

10p nguaconbaynhay7 15-08-2020 13 2   Download

Approximately one third of the colorectal cancer survivors (CRCS) experience high levels of psychological distress. Common concerns experienced by CRCS include distress related to physical problems, anxiety, fear of cancer recurrence (FCR) and depressive symptoms.

12p vimanila2711 29-06-2020 11 1   Download

Rheological characteristics of honey-whole grain cereal extrudates as influenced by varying extrusion processing conditions were studied. Honey, blended at various level with the cereal flours at 14 and 17% feed moisture, was subjected to extrusion processing at different extrusion temperatures. The rheological properties of the resultant extrudates were measured by rapid visco analyzer. It was observed that all the processing conditions significantly affected the rheological properties of the extrudates. Increased extrusion temperature resulted in decreased viscosity of the extrudates.

9p chauchaungayxua6 26-06-2020 7 0   Download

This study was conducted to find out the effect of blended fruit pulp and sugar treatments on quality attributes of mixed fruit leather at 0, 20, 40, 60, 80 and 100 days of storage. Among 18 treatment combinations, six pulp ratio of guava and papaya and three levels of sugar were used for preparation of mixed fruit leather. Mixing of guava and papaya pulp in ratio of (80:20) with S2 (30 gm sugar/100 gm pulp) was recorded best in sensory evaluation. In case of qualitative characters (per cent TSS and per cent acidity), a slight increase in all the treatment was recorded.

7p quenchua6 15-06-2020 3 1   Download

The present study was conducted to develop a blended beverage using orange juice and herbal infusion such as basil, rosemary and oregano at different concentrations of 1.0, 2.0, and 3.0 per cent with sugar and water. From the organoleptic values of three levels of herbal infusion incorporated orange squashes, 2 per cent of herbal infusion found optimum as 3 percent showed bitter taste and 1 per cent showed no difference with control (orange squash).

14p gaocaolon5 14-06-2020 5 1   Download

In current time, people of all age groups required different types of vitamin, mineral, protein etc. which are sufficient available in moringa lassi. Lassi is one of the most popular options all over the global liked by people of all age groups. It is resolve health problem and also provides enough nutrition at a low cost to a large population. The present study was conducted to know the physico-chemical and microbial attribute of moringa lassi prepared by blending with dahi, whey and moringa powder. It was prepared from standardization milk. Moringa powder was added different level (0.

11p angicungduoc5 14-06-2020 11 1   Download

A study was carried out to assess the impact of replacement of fish meal by fish silage based blended protein source in Thai-pangas (Pangasianodon hypophthalamus) diet. Five isonitrogenous experimental diets with 35% crude protein level were formulated by replacing fish meal at blended protein source consisting of one third each of fish silage, groundnut oil cake and soya bean meal The growth performance of P. hypophthalmus after feeding with different experimental diets was significantly different.

13p angicungduoc5 12-06-2020 40 2   Download

Firm ripe apple fruits mature and healthy red delicious apple variety was bought from the local market used for the study. Apple contains higher antioxidant compounds. It has the potential to be used as a healthy food. For the optimization of apple bar by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with three variables at five levels.

11p trinhthamhodang5 16-05-2020 17 0   Download

Enriched shrikhand was prepared by blending WPC at 3, 4, 5 and 6 per cent levels and Maximum overall acceptability score of 8.20 was awarded to the sample prepared by using WPC at 5 per cent level and the sample was subjected to microwave treatment. There was a significant decrease in the per cent of moisture content of T3 sample (38.73%) compared to control (41.53%).

12p nguathienthan4 21-04-2020 18 1   Download

Instant noodles were prepared by blending of refined wheat flour (RWF) with drumstick leaf powder (DLP) and defatted soybean flour (DSF). Instant noodles masala taste maker was developed by using different ingredients at different levels. Instant noodles prepared from blending with DLP, DSF and other ingredients shows less volume of 100 g dried noodles, cooking time, swelling index, cooked weight, volume of cooked noodles, per cent increase in volume but more cooking loss was observed in DLP, DSF blended noodles compared to control.

10p kethamoi4 16-04-2020 6 1   Download

Blended sapota and tamarind jelly cube was prepared by using various proportions of sapota and tamarind fruit juices viz. 100:00, 90:10, 85:15, 80:20, 75:25 and 70:30 with 0.5 per cent level of citric acid. The blended sapota and tamarind jelly cube was evaluated for physical, chemical and sensory quality parameters during 90 days of storage to standardize the proportion of sapota and tamarind fruit juices in the blended jelly. An increasing trend in moisture, TSS, reducing sugars and total sugars and decreasing trend in titratable acidity was observed during storage period of 90 days.

12p cothumenhmong4 25-03-2020 28 4   Download

The present study is carried out to evaluate effective utilization of composite flour for development of bakery and extruded products. Biscuits, bread, doughnuts, cake and extruded snacks were prepared with blends of flours at various levels and were organoleptically evaluated using nine point hedonic rating scale for sensory parameters such as appearance, colour, texture, flavour and overall acceptability by semi-trained panel of judges.

11p chauchaungayxua4 18-03-2020 21 4   Download

The study was intended to compare the suitability of incorporation of some essential oils and their blends as natural antimicrobials in hurdle treated chicken meat spread with assent to their organoleptic acceptability. In consideration to MIC of Oregano, cassia cinnamon, thyme, clove and holy basil essential oils (EOs) against Staphylococcus aureus and E coli, 0.125, 0.20 and 0.2l % levels were incorporated in chicken meat spread.

16p caygaocaolon3 09-03-2020 14 2   Download

Extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters.

11p caygaocaolon3 27-02-2020 24 2   Download