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The effects of long-term VDT usage on the nature and incidence of asthenopic symptoms

Yeow PT, Taylor SP

Appl Ergon, 1990 Dec;21(4):285-93.
PMID: 15676784

An opportunity arose in 1985 to become involved in a transition of working practice from hard copy to VDT. Over a two-year period, 161 VDT users and 65 control subjects in the same office environment were regularly and routinely examined for symptoms of asthenopia. The analysis of data shows that there are no significant differences in type, number and frequency of the work-related symptoms between VDT users and non-VDT users. It appears that reporting of symptoms within the group may be random, although certain symptoms do appear more frequently than others. Additionally, it appears that there is a significant difference between male and female users in the frequency of symptom reporting.

Matched MeSH terms: Hardness
Fulltext Characterization of fusion welded joint: a review

Nur Azida Che Lah, Aidy Ali, Napsiah Ismail

Pertanika Journal of Science & Technology, 2009;17(2):-.
MyJurnal

Welding process is most widely used in joining components or structures in industry. Although welding is part of a larger category called metals joining, the weld itself still gives significant problems to engineers, researchers and manufacturers until today. Several widely used welding processes, such as the Metal Inert Gas (MIG), Tungsten Inert Gas (TIG), and Manual Metal Arc (MMA), were studied. In the present paper, the characterization of the macrostructure, microstructure, hardness and residual stress distribution are highlighted and discussed to achieve a better understanding of the welded quality which is crucial in determining the welded products.

Matched MeSH terms: Hardness
Fulltext Microcellular rubber: a study on reclaimed natural rubber (NR) latex gloves/Standard Malaysian Rubber (SMR) 20 blends

Wan, Ngeow Yen, Chin, Khaw Pei, Che Su Mt. Saad

Pertanika Journal of Science & Technology, 2011;19(1):171-176.
MyJurnal

Reclaimed rubber from rejected natural rubber (NR) latex gloves (r-NRG) was evaluated as partial
replacement for Standard Malaysian Rubber (SMR) 20 in producing microcellular rubber. In the study, the amount of reclaimed rubber varied from 20 pphr to 95 pphr for the purpose of cost reduction, environmental interest and as processing aids in reducing internal porosity, swells and to minimize shrinkage and air-trapped problems in producing microcellular rubber. A typical formulation in making microcellular rubber slab was developed and two-roll mill was used for compounding. The cure characteristics and mechanical properties, such as density, hardness, tensile strength, and elongation at break, were evaluated. Scorch time and cure rate index performed marginal decreased with increasing of r-NRG content. 95 pphr r-NRG blends showed a consequential drop in hardness. Both tensile properties and elongation at break decreased as the r-NRG content was increased.

Matched MeSH terms: Hardness
Fulltext The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers

Nurul, H., Boni, I., Noryati, I.

International Food Research Journal, 2009;16(2):159-165.
MyJurnal

The objective of this study was to examine the effect of different ratios of fish to tapioca flour on the linear expansion, oil absorption, colour, and crispiness of fish crackers. Four different ratios of fish to tapioca flour were used in the formulation of the fish crackers. The results showed that protein and fat content increased with the increase in the ratio of the fish. On the other hand, linear expansion and oil absorption decreased with an increase in the ratio of the fish. Hardness also increased with the increase in the ratio of the fish. The colour measurement showed that the lightness value decreased with an increase in the ratio of fish and this decrease is seen more clearly with the fried fish crackers.

Matched MeSH terms: Hardness
Fulltext Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O.

International Food Research Journal, 2011;18(4):1283-1287.
MyJurnal

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.

Matched MeSH terms: Hardness
Quality characteristics of Malaysian commercial beef frankfurters

Nurul, H., Alistair, T.L.J., Lim, H.W., Noryati, I.

International Food Research Journal, 2010;17(2):469-476.
MyJurnal

Five different brands of Malaysian commercial beef frankfurters were analyzed for quality characteristics. The proximate contents showed significant differences among the samples. The range of moisture content was 63.0-73.9%; the protein content was 10.63-16.43% while the fat content was 1.71-12.22%. The lightness value (L*) of the uncooked frankfurters, which was in the range of 47.02-52.28, was significantly different among the samples. The lightness of the cooked frankfurters, showed a decrease in all the samples compared to the uncooked samples. No significant differences were observed for the folding test; where all samples showed no cracks after they were folded in half. However, significant differences were observed for the texture analysis. The hardness, cohesiveness, chewiness, springiness, gumminess and shear force ranged between 4.59-10.30 kg, 0.26-0.35, 16.15-51.72 kgmm, 12.73-14.79 mm, 1.17-3.49 kg and 1.67-7.08 kg respectively. The results of the study showed that Malaysian commercial beef frankfurters were significantly different in their physicochemical properties.

Matched MeSH terms: Hardness
Fulltext Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels

Shakerardekani, A., Karim, R, Mohd Ghazali, H, Chin, N.L.

International Food Research Journal, 2011;18(2):723-729.
MyJurnal

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.

Matched MeSH terms: Hardness
Fulltext Characterization and phase evolution of cordierite based glass synthesis from pure oxide and minerals

Banjuraizah Johar, Hasmaliza Mohamad, Zainal Arifin Ahmad

Journal of Nuclear and Related Technologies, 2009;2009(1):237-246.
MyJurnal

α Cordierite is very important phase in MgO-Al2O3-SiO2 system because of their very outstanding thermal, chemical and electrical properties. In this presents study nonstoichiometry cordierite (MgO:Al2O3:SiO2 = 3:1.5:5) using 2 different initial raw materials ( (i)mixture of pure oxide, and ii) mainly mixture of minerals) were fabricated and compared in terms of phase transformation and physical properties. Cordierite was prepared by glass method at low melting temperature (1350°C). Low melting temperature has resulted in partly crystalline glass which has possesses higher hardness, required longer milling time and result in contamination from grinding media. However, α-cordierite has successfully crystallized and fully densified at 850°C/2h. Activation energy for densification was investigated from thermal expansion coefficient (TCE) results. Other properties that were discussed included thermal properties using DTA/TGA.

Matched MeSH terms: Hardness
Fulltext The effect of agitation speed on the co-deposition of Ni–SiC composite coating

Nur Azam Badarulzaman, Lee, Chung Heung, Ahmad Azmin Mohamad, Zainal Arifin Ahmad, Purwadaria, Sunara

Journal of Nuclear and Related Technologies, 2007;2007(1):83-86.
MyJurnal

Ni–SiC composite coatings were electrodeposited from a Watts-type bath containing 5 g/l SiC particles in suspension. The particles were dispersed with the aid of mechanical agitation at 75 rpm and 150 rpm. EDX analysis confirmed the existence of Ni and SiC in the coatings. The effects of agitation speed on hardness properties of the coatings were investigated. SEM results showed that lower agitation speed could improve the amount of co-deposited SiC particles and increase the hardness of the composite coatings. The bonding between the Ni metal matrix and the SiC ceramic particles was compact.

Matched MeSH terms: Hardness
Fulltext Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour

Norhidayah, M., Noorlaila, A., Nur Fatin Izzati, A.

International Food Research Journal, 2014;21(6):2133-2139.
MyJurnal

The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0% (control), 25% and 50% level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies had increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50% which was not significantly difference (p > 0.05) with control sample. The substitution of 25% of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 ± 1.18) compared to all treated samples. TBF substitution is feasible up to 50% substitution while for EBF, the substitution only up to 25% level in this study.

Matched MeSH terms: Hardness
Fulltext New Experimental Zirconia-Reinforced Rice Husk Nanohybrid Composite and the Outcome of Its Surface Roughness and Microhardness in Comparison with Commercialized Nanofilled and Microhybrid Composite Resins

Lin GSS, Ghani NRNA, Ismail NH, Singbal K, Noorani TY, Mamat N

Contemp Clin Dent, 2021 03 20;12(1):21-27.
PMID: 33967533 DOI: 10.4103/ccd.ccd_298_20

Background: An ideal composite resin should demonstrate smooth surface after polishing and high hardness value to provide long-term success. Thus, this study aimed to compare the surface roughness and microhardness of new experimental zirconia-reinforced rice husk nanohybrid composite (Zr-Hybrid) with commercialized nanofilled (Filtek-Z350-XT) and microhybrid composite (Zmack-Comp) resins before and after artificial ageing.
Methods: One hundred and eighty standardized disc samples were prepared, of which ninety samples each were used for surface roughness and microhardness test, respectively. They were divided equally into: Group 1 (Filtek-Z350-XT), Group 2 (Zmack-Comp), and Group 3 (Zr-Hybrid). For surface roughness test, all samples were polished with aluminium oxide discs and further subdivided into aged and unaged subgroups, in which composite samples in aged subgroups were subjected to 2500 thermal cycles. Next, all the samples were subjected to surface roughness test using a contact stylus profilometer. As for microhardness test, all the aged and unaged samples were tested using a Vickers hardness machine with a load of 300 kgf for 10 s and viewed under a digital microscope to obtain microhardness value. Data were analyzed using two-way ANOVA followed by post hoc Tukey's honestly significant difference and paired sample t-test with significance level set at P = 0.05.
Results: In both the aged and unaged groups, Zr-Hybrid showed statistically significantly lower surface roughness (P < 0.05) than Filtek-Z350-XT and Zmack-Comp, but no statistically significant difference was noted between Filtek-Z350-XT and Zmack-Comp (P > 0.05). A similar pattern was noted in microhardness test, whereby Zr-Hybrid showed the highest value (P < 0.05) followed by Filtek-Z350-XT and lastly Zmack-Comp. Besides, significant differences in surface roughness and microhardness were noted between the aged and unaged groups.
Conclusion: Zr-Hybrid seems to demonstrate better surface roughness and microhardness value before and after artificial ageing.

Matched MeSH terms: Hardness
Fulltext Evaluation on Soil Hardness in Riparian Forest Restoration along Kayan Ulu River, Sarawak, Malaysia

AINA NADIA NAJWA MOHAMD JAFFAR, MOHD EFFENDI WASLI, MUGUNTHAN PERUMAL

Trends in Undergraduate Research, 2018;1(1):0-0.
MyJurnal

Soil hardness plays a vital role in evaluating the physical properties of soil structure. With regards to the impact of compaction on practical forest management issues, most report and review forms were available. Thus, the aim of this study was to evaluate the soil condition in riparian forest restoration planted with indigenous species along Kayan Ulu River with special reference to soil hardness. Soil hardness was measured by using Hasegawa-type cone penetrometer from the surface soils to 100 cm depth, with a total of 48 random points for both study sites surveyed; restoration sites planted with Shorea macrophylla in year 1996 and 1998 (SPD96 and SPD98, respectively) for both on and between planting lines. Our findings indicated that, soil hardness in SPD98 was harder as compared to SPD96 at shallow depth presented in one drop penetrability. Likewise, soil penetration resistance on planting line in SPD98 was significantly higher than SPD96 at surface soils (0-20 cm) and subsurface soils (20-40 cm). A high number of strikes and soil penetration resistance indicate that the soils were highly compacted. However, there was no significant difference in term of soil penetration resistance between planting line. In order to avoid effects on tree productivity, it is recommended that in future, the evaluation of soil hardness should be determined during the early establishment for future restoration of riparian ecosystem.

Matched MeSH terms: Hardness
Fulltext Robust foreground detection: a fusion of masked grey world, probabilistic gradient information and extended conditional random field approach

Zulkifley MA, Moran B, Rawlinson D

Sensors (Basel), 2012;12(5):5623-49.
PMID: 22778605 DOI: 10.3390/s120505623

Foreground detection has been used extensively in many applications such as people counting, traffic monitoring and face recognition. However, most of the existing detectors can only work under limited conditions. This happens because of the inability of the detector to distinguish foreground and background pixels, especially in complex situations. Our aim is to improve the robustness of foreground detection under sudden and gradual illumination change, colour similarity issue, moving background and shadow noise. Since it is hard to achieve robustness using a single model, we have combined several methods into an integrated system. The masked grey world algorithm is introduced to handle sudden illumination change. Colour co-occurrence modelling is then fused with the probabilistic edge-based background modelling. Colour co-occurrence modelling is good in filtering moving background and robust to gradual illumination change, while an edge-based modelling is used for solving a colour similarity problem. Finally, an extended conditional random field approach is used to filter out shadow and afterimage noise. Simulation results show that our algorithm performs better compared to the existing methods, which makes it suitable for higher-level applications.

Matched MeSH terms: Hardness
Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics

Hu Q, Ma F, Wei H, Yang W, Deng S, Yu X, et al.

J Texture Stud, 2023 Aug;54(4):582-594.
PMID: 37400374 DOI: 10.1111/jtxs.12785

The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP6% and SSG-KGM1.0% had the highest G' and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.

Matched MeSH terms: Hardness
Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Santana P, Huda N, Yang TA

J Food Sci Technol, 2015 Mar;52(3):1507-15.
PMID: 25745219 DOI: 10.1007/s13197-013-1145-1

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P

Matched MeSH terms: Hardness
The existence of butterfly effect and its impact on the dentinal microhardness and crack formation after root canal instrumentation

Lin GSS, Ghani NRNA, Noorani TY

Odontology, 2021 Jul;109(3):672-678.
PMID: 33458795 DOI: 10.1007/s10266-021-00589-1

To compare the microhardness and crack formation in root dentine presented with butterfly effect in lower premolars. Sixty mature lower premolars were selected and divided into the control and experimental groups. Teeth in the experimental group were instrumented up to size 30/.04. The roots were cut horizontally into twelve parts of 1-mm-thick cross-section and were numbered accordingly. They were divided into coronal, middle, and apical root sections. Sections were then viewed under a microscope to determine the presence of butterfly effect and subsequently scored. 8 teeth from both control and experimental groups with the highest and lowest score were selected. Crack formation was inspected and classified into four different types of cracks. Microhardness test was performed using a Vickers hardness test. Higher frequency of butterfly effect was found in the apical root section and root dentine with butterfly effect were harder mesiodistally. The middle and apical root sections with butterfly effect were harder than the coronal section. No significant difference of dentine hardness between the control and experimental groups. Cracks only occurred in the experimental group and presented in buccolingual direction with a higher rate of Type 1 and Type 2 cracks. Prevalence of butterfly effect in lower premolars increased from coronal to apical with increased hardness mesiodistally. More buccolingual cracks were found in radicular dentine with butterfly effect and most of them exhibited Type 1 and Type 2 cracks. Roots of lower premolar with butterfly effect may be susceptible to a higher rate of vertical root fracture in buccolingual direction, especially after root canal treatment. Thus, special attention should be given not to overload instruments during root canal preparation.

Matched MeSH terms: Hardness; Hardness Tests
Fulltext Potential of electron beam irradiated HDPE/EPR blend as shoes sole

Husniyah Aliyah, L., Anuar, H.

Movement Health & Exercise, 2014;3(1):49-56.
MyJurnal

This study focuses on the mechanical effect of different composition of polymer blend. Polymer blend of high density polyethylene (HDPE) and ethylene propylene rubber (EPR) were selected and varied by three different compositions which are 70:30, 50:50 and 30:70. HDPE-EPR blend is believed to be the best material for sole shoe. In which, HDPE has good flexibility while, EPR can maintain optimum performance at high and low temperature as well as provide better gripping characteristic that suits for insole and outsole sport shoe. On the other hand, the time efficiency of electron beam radiation on these polymer blends helps in improving the croslinking of HDPE-EPR blend. The aim of this paper was to find the optimum composition of electron beam irradiated polymer blends for sole shoes especially in sports application. These irradiated polymer blends were produced by melt blending, underwent compression moulding and then were irradiated by electron beam at 100 kGy/s. Mechanical test of tensile and hardness test were investigated and the morphology of the failure fracture was analysed by field emission scanning electron microscopy (FESEM). The polymer blend with 70% of HDPE and 30% of EPR showed the optimum result of tensile strength, tensile modulus and hardness as well as ductile failure image.

Matched MeSH terms: Hardness; Hardness Tests
Impact of calcium hydroxide and 2-hydroxyisocaproic acid on the microhardness of root dentine: an in vitro study

Niranjan NT, Dastidar PG, Penukonda R, Lin GSS, Babannavar R, Jaysheel A, et al.

Odontology, 2024 Jul;112(3):711-717.
PMID: 38087010 DOI: 10.1007/s10266-023-00874-1

To evaluate and compare the effect of calcium hydroxide [Ca(OH)2] and 2-hydroxyisocaproic acid (HICA) on the microhardness of root dentine. Fifty-one matured maxillary central incisors with straight root and type I canal configuration were decoronated to a standardized length of 16 mm. The root canals were cleaned and shaped using rotary instruments up to size F5. The tooth samples were then randomly assigned into three groups (n = 17) based on the intracanal medicament placed. Group A: control group with no intracanal medicament, Group B: root canals placed with Ca(OH)2, and Group C: root canals placed with HICA. After 1 week, the intracanal medicaments placed within the root canals were removed and the canals were dried. Subsequently, the specimens were split longitudinally into two halves and subjected to the Vickers microhardness test with indentations made at the coronal, middle, and apical-third root regions. The data were analyzed using one-way ANOVA and Tukey's post hoc tests. The control group showed significantly highest microhardness value (P

Matched MeSH terms: Hardness*
Fulltext Soldering Characteristics and Mechanical Properties of Sn-1.0Ag-0.5Cu Solder with Minor Aluminum Addition

Leong YM, Haseeb ASMA

Materials (Basel), 2016 Jun 28;9(7).
PMID: 28773645 DOI: 10.3390/ma9070522

Driven by the trends towards miniaturization in lead free electronic products, researchers are putting immense efforts to improve the properties and reliabilities of Sn based solders. Recently, much interest has been shown on low silver (Ag) content solder SAC105 (Sn-1.0Ag-0.5Cu) because of economic reasons and improvement of impact resistance as compared to SAC305 (Sn-3.0Ag-0.5Cu. The present work investigates the effect of minor aluminum (Al) addition (0.1-0.5 wt.%) to SAC105 on the interfacial structure between solder and copper substrate during reflow. The addition of minor Al promoted formation of small, equiaxed Cu-Al particle, which are identified as Cu₃Al₂. Cu₃Al₂ resided at the near surface/edges of the solder and exhibited higher hardness and modulus. Results show that the minor addition of Al does not alter the morphology of the interfacial intermetallic compounds, but they substantially suppress the growth of the interfacial Cu₆Sn₅ intermetallic compound (IMC) after reflow. During isothermal aging, minor alloying Al has reduced the thickness of interfacial Cu₆Sn₅ IMC but has no significant effect on the thickness of Cu₃Sn. It is suggested that of atoms of Al exert their influence by hindering the flow of reacting species at the interface.

Matched MeSH terms: Hardness
Fulltext Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

Noorlaila A, Hasanah HN, Yusoff A, Sarijo SH, Asmeda R

J Food Sci Technol, 2017 Oct;54(11):3532-3542.
PMID: 29051648 DOI: 10.1007/s13197-017-2810-6

The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600-2900 cm-1 that explained the strong interaction of water in cake containing XG compared to other cake formulations.

Matched MeSH terms: Hardness

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