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Fulltext A New Empirical Model for Viscosity of Sulfonated Polyacrylamide Polymers

Akbari S, Mahmood SM, Ghaedi H, Al-Hajri S

Polymers (Basel), 2019 Jun 14;11(6).
PMID: 31207965 DOI: 10.3390/polym11061046

Copolymers of acrylamide with the sodium salt of 2-acrylamido-2-methylpropane sulfonic acid-known as sulfonated polyacrylamide polymers-had been shown to produce very promising results in the enhancement of oil recovery, particularly in polymer flooding. The aim of this work is to develop an empirical model through the use of a design of experiments (DOE) approach for bulk viscosity of these copolymers as a function of polymer characteristics (i.e., sulfonation degree and molecular weight), oil reservoir conditions (i.e., temperature, formation brine salinity and hardness) and field operational variables (i.e., polymer concentration, shear rate and aging time). The data required for the non-linear regression analysis were generated from 120 planned experimental runs, which had used the Box-Behnken construct from the typical Response Surface Methodology (RSM) design. The data were collected during rheological experiments and the model that was constructed had been proven to be acceptable with the Adjusted R-Squared value of 0.9624. Apart from showing the polymer concentration as being the most important factor in the determination of polymer solution viscosity, the evaluation of the model terms as well as the Sobol sensitivity analysis had also shown a considerable interaction between the process parameters. As such, the proposed viscosity model can be suitably applied to the optimization of the polymer solution properties for the polymer flooding process and the prediction of the rheological data required for polymer flood simulators.

Matched MeSH terms: Hardness
Investigation into mechanical, absorption and swelling behaviour of hemp/sisal fibre reinforced bioepoxy hybrid composites: Effects of stacking sequences

Thiagamani SMK, Krishnasamy S, Muthukumar C, Tengsuthiwat J, Nagarajan R, Siengchin S, et al.

Int J Biol Macromol, 2019 Nov 01;140:637-646.
PMID: 31437507 DOI: 10.1016/j.ijbiomac.2019.08.166

This work focuses on the fabrication of hybrid bio-composites using green epoxy as the matrix material, hemp (H) and sisal (S) fibre mats as the reinforcements. The hybrid composite with sisal/hemp fibres were fabricated by cost effective hand lay-up technique, followed by hot press with different stacking sequences. Static properties of the composites such as tensile, compressive, inter-laminar shear strengths (ILSS) and hardness were examined. The physical properties such as density, void content, water absorption and thickness swelling were also analyzed. The experimental results indicate that hybrid composites exhibited minor variation in tensile strength when the stacking sequence was altered. The hybrid composite with the intercalated arrangement (HSHS) exhibited the highest tensile modulus when compared with the other hybrid counterparts. Hybrid composites (SHHS and HSSH) offered 40% higher values of compressive strength than the other layering arrangements. HHHH sample exhibited the highest ILSS value of 4.08 MPa. Typical failure characteristics of the short beam test such as inter-laminar shear cracks in the transverse direction, micro-buckling and fibre rupture were also observed.

Matched MeSH terms: Hardness
Fulltext Nonprescription Bleaching versus Home Bleaching with Professional Prescriptions: Which One is Safer? A Comprehensive Review of Color Changes and Their Side Effects on Human Enamel

Omar F, Ab-Ghani Z, Rahman NA, Halim MS

Eur J Dent, 2019 Oct;13(4):589-598.
PMID: 31891975 DOI: 10.1055/s-0039-1700659

OBJECTIVES: This study evaluates the efficacy and safety of the professionally prescribed and nonprescription over-the-counter (OTC) bleaching agents.
MATERIALS AND: METHODS: Extracted human upper central incisors were prepared and stained with red wine for 14 days before being subjected to four different bleaching agents: professionally prescribed opalescence PF 15%, VOCO Perfect Bleach 10%, nonprescription OTC Crest 3D Whitestrips, and Whitelight Teeth Whitening System. Colorimetric measurement was performed with Vita Easyshade Handheld Spectrophotometer, enamel surface microhardness measured using Vickers Hardness machine, and surface roughness was evaluated with profilometer, before and after bleaching. Scanning electron microscope (SEM) evaluation and atomic force microscopy were conducted postbleaching.
STATISTICAL ANALYSIS: The data were analyzed with t-test, two-way ANOVA, one-way ANOVA, and Turkey's test at a significance level of 5%.
RESULTS: All bleaching products have the same efficacy to whiten stained enamel. Opalescence PF 15% showed significant increase in the microhardness (92.69 ± 68.316). All groups demonstrated significant increase in surface roughness (p < 0.05). SEM evaluation showed that Opalescence PF 15% resulted in same microscopic appearance as unbleached enamel, while VOCO Perfect Bleach 10%, Whitelight Teeth Whitening System and Crest 3D Whitestrips demonstrated mild to moderate irregularities and accentuated irregularities, respectively.
CONCLUSION: Professionally prescribed bleaching agent of Opalescence PF 15% is effective tin whitening the teeth, while the other bleaching products may be effective but also have deleterious effects on the enamel.

Matched MeSH terms: Hardness
Fulltext 3D Printing of UV-Curable Polyurethane Incorporated with Surface-Grafted Nanocellulose

Mohan D, Sajab MS, Kaco H, Bakarudin SB, Noor AM

Nanomaterials (Basel), 2019 Dec 03;9(12).
PMID: 31817002 DOI: 10.3390/nano9121726

The recognition of nanocellulose has been prominent in recent years as prospect materials, yet the ineffectiveness of nanocellulose to disperse in an organic solvent has restricted its utilization, especially as a reinforcement in polymer nanocomposite. In this study, cellulose has been isolated and defibrillated as cellulose nanofibrils (CNF) from oil palm empty fruit bunch (EFB) fibers. Subsequently, to enhance its compatibility with UV-curable polyurethane (PU)-based resin, the surface hydrophilicity of CNF has been tailored with polyethylene glycol (PEG), as well as reduced graphene oxide (rGO). The dispersibility of reinforced modified CNF in UV-curable PU was examined through the transmittance interruption of resin, chemical, and mechanical properties of the composite printed using the stereolithographic technique. Evidently, the enhanced compatibility of modified CNF and UV-curable PU was shown to improve the tensile strength and hardness of the composites by 37% and 129%, respectively.

Matched MeSH terms: Hardness
Comparison of Disintegrant-addition Methods on the Compounding of Orodispersible Tablets

Mahesparan VA, Bin Abd Razak FS, Ming LC, Uddin AH, Sarker MZI, Bin LK

Int J Pharm Compd, 2020 3 21;24(2):148-155.
PMID: 32196477

Orodispersible tablets disintegrate rapidly (within 3 minutes) in the oral cavity and release the medicament before swallowing. The mode of disintegrant addition might affect the properties of orodispersible tablets. The objective of this study was to formulate and evaluate orodispersible tablets by studying different modes of disintegration addition with varying concentrations of disintegrants. The wet granulation method was used to produce the orodispersible tablets. Two methods of disintegration addition were compared (i.e., intragranular, extragranular). Three disintegrants (i.e., cornstarch, sodium starch glycolate, crospovidone) were used at three levels (5%, 10%, and 15%) in the study. The formulations were tested for the powder flowability (angle of repose) and characterized physically (hardness, weight, thickness, friability, disintegration time). The mangosteen pericarp extract was used as a model active pharmaceutical ingredient to be incorporated into the optimum formulation. It was observed that the extragranular method produced granules with better flowability compared to that of the intragranular method. Crospovidone was found as the most efficient disintegrant among the three. The optimum formulation selected was one with the highest concentration of crospovidone (15%), which showed the fastest disintegration time. The mode of disintegrant addition into the orodispersible tablets formulation was found to show a marked difference in the disintegration, as well as other physical characteristics of the orodispersible tablets where the extragranular mode of addition showed better property, which caused the orodispersible tablets to disintegrate the fastest.

Matched MeSH terms: Hardness
Fulltext Investigations on the Mechanical Properties of Glass Fiber/Sisal Fiber/Chitosan Reinforced Hybrid Polymer Sandwich Composite Scaffolds for Bone Fracture Fixation Applications

Arumugam S, Kandasamy J, Md Shah AU, Hameed Sultan MT, Safri SNA, Abdul Majid MS, et al.

Polymers (Basel), 2020 Jul 06;12(7).
PMID: 32640502 DOI: 10.3390/polym12071501

This study aims to explore the mechanical properties of hybrid glass fiber (GF)/sisal fiber (SF)/chitosan (CTS) composite material for orthopedic long bone plate applications. The GF/SF/CTS hybrid composite possesses a unique sandwich structure and comprises GF/CTS/epoxy as the external layers and SF/CTS/epoxy as the inner layers. The composite plate resembles the human bone structure (spongy internal cancellous matrix and rigid external cortical). The mechanical properties of the prepared hybrid sandwich composites samples were evaluated using tensile, flexural, micro hardness, and compression tests. The scanning electron microscopic (SEM) images were studied to analyze the failure mechanism of these composite samples. Besides, contact angle (CA) and water absorption tests were conducted using the sessile drop method to examine the wettability properties of the SF/CTS/epoxy and GF/SF/CTS/epoxy composites. Additionally, the porosity of the GF/SF/CTS composite scaffold samples were determined by using the ethanol infiltration method. The mechanical test results show that the GF/SF/CTS hybrid composites exhibit the bending strength of 343 MPa, ultimate tensile strength of 146 MPa, and compressive strength of 380 MPa with higher Young's modulus in the bending tests (21.56 GPa) compared to the tensile (6646 MPa) and compressive modulus (2046 MPa). Wettability study results reveal that the GF/SF/CTS composite scaffolds were hydrophobic (CA = 92.41° ± 1.71°) with less water absorption of 3.436% compared to the SF/CTS composites (6.953%). The SF/CTS composites show a hydrophilic character (CA = 54.28° ± 3.06°). The experimental tests prove that the GF/SF/CTS hybrid composite can be used for orthopedic bone fracture plate applications in future.

Matched MeSH terms: Hardness
Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats

Tan SS, Aminah A, Mohd Suria Affandi Y, Atil O, Babji AS

Int J Food Sci Nutr, 2001 Jan;52(1):91-8.
PMID: 11225183

Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.

Matched MeSH terms: Hardness
Effect of various infection-control methods for light-cure units on the cure of composite resins

Chong SL, Lam YK, Lee FK, Ramalingam L, Yeo AC, Lim CC

Oper Dent, 1998 Mar-Apr;23(3):150-4.
PMID: 9656927

This study (1) compared the curing-light intensity with various barrier infection-control methods used to prevent cross contamination, (2) compared the Knoop hardness value of cured composite resin when various barrier control methods were used, and (3) correlated the hardness of the composite resin with the light-intensity output when different infection-control methods were used. The light-cure unit tips were covered with barriers, such as cellophane wrap, plastic gloves, Steri-shields, and finger cots. The control group had no barrier. Composite resins were then cured for each of the five groups, and their Knoop hardness values recorded. The results showed that there was significant statistical difference in the light-intensity output among the five groups. However, there was no significant statistical difference in the Knoop hardness values among any of the groups. There was also no correlation between the Knoop hardness value of the composite resin with the light-intensity output and the different infection-control methods. Therefore, any of the five infection-control methods could be used as barriers for preventing cross-contamination of the light-cure unit tip, for the light-intensity output for all five groups exceeded the recommended value of 300 W/m2. However, to allow a greater margin of error in clinical situations, the authors recommend that the plastic glove or the cellophane wrap be used to wrap the light-cure tip, since these barriers allowed the highest light-intensity output.

Matched MeSH terms: Hardness
Fulltext Effects of resin cements on hardness and thickness around titanium post: an intraradicular assessment

Lim, Siau Peng, Fazal Reza, Zaihan Ariffin

Archives of Orofacial Sciences, 2011;6(2):1-10.
MyJurnal

The purpose of this study was to evaluate hardness (indicator for polymerization) and thickness of two types of resin cement at coronal, middle and apical level of tooth root canal. Ten extracted maxillary incisors were instrumented and post space was prepared for cementation of titanium post. Samples were divided into two groups and each group was cemented either of the two types of resin cements; Panavia F [dual-cured (PF)] and Rely X Luting 2 [self-cured (RL)]. The teeth were longitudinally sectioned; hardness and thickness was measured using Vickers hardness tester and a microscope (Leica DMLM). SEM observations along the cement line at the 3 different root levels were performed. Statistical analysis was performed to test significance of differences in hardness and thickness of the two types of cement (t-test; p= 0.05) and at different levels of the same type (one-way ANOVA followed by multiple comparison; p= 0.05). Significant difference of hardness was found at the apical level between the two groups and between the coronal and apical level of PF (p0.05). Moreover, voids were more obvious within the dual-cured group of cement. Dual-cured resin cement was found to be less polymerized than self-cured type at apical level. Increased thicknesses of resin cements in comparison to post space size were observed in both groups. Use of metallic post with resin cements needs further evaluation.

Matched MeSH terms: Hardness
Fulltext Quality evaluation of steamed wheat bread substituted with green banana flour

Noor Aziah, A. A., Ho, L. H., Noor Shazliana, A. A., Rajeev, B.

International Food Research Journal, 2012;19(3):869-876.
MyJurnal

Quality attributes of steamed bread without green banana flour (BF) (CON), substituted with 30%
BF (BBFI) and 30% BF + 8% gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30% BF + 8% gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities, respectively. Potassium, calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness, elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.

Matched MeSH terms: Hardness
Fulltext Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava ( tapai ubi ) ice cream

Halim, N.R.A., Shukri, W.H.Z., Lani, M.N., Sarbon, N.M.

International Food Research Journal, 2014;21(5):1825-1836.
MyJurnal

The aim of this work is to study the effect of hydrocolloids; guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC) on the physicochemical properties, microbiological quality and sensory properties in order to investigate the potential of applying fermented cassava (tapai ubi) in ice cream. Fermented cassava ice cream (FCI) incorporated with the three types of hydrocolloid was prepared and the protein content, pH value, overrun, colour, hardness, microstructure, FTIR spectrum and sensory acceptance of all samples were determined. Fermented cassava ice cream incorporated with XG showed the highest protein content (14.88%), pH value (pH 6.07), and overrun value (4.27%) as compared to the fermented cassava ice cream incorporated with GG and CMC. Meanwhile, ice cream incorporated with GG possessed the highest L* (94.43) and hardness (3693.15 g) value as compared to XG and CMC. The microstructure study showed that the difference in uniformity at the interface obtained with different types of the hydrocolloids added demonstrated the effect of fat absorption at the air interfaces. The FTIR spectrum investigated indicated that the addition of the fermented cassava to FCI had increased the OH group in the ice cream as compared to the control. All samples were microbial safe as the total plate counts in all samples were below the standard as prescribed in Food Act 1983 with no presence of E. coli . In conclusion, fermented cassava ice cream with XG showed the good quality in terms of its pH value, overrun, total plate count and overall acceptability.

Matched MeSH terms: Hardness
Fulltext Fermented Brown Rice Flour as Functional Food Ingredient

Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M

Foods, 2014 Feb 12;3(1):149-159.
PMID: 28234309 DOI: 10.3390/foods3010149

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Matched MeSH terms: Hardness
Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

Ali A, Selamat J, Man YB, Suria AM

Int J Food Sci Nutr, 2001 May;52(3):251-61.
PMID: 11400474

The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in the triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degrees C. Solid fat content (SFC) of PK reduced by 40% at 30 degrees C. The rate of fat migration was very slow at 18 degrees C storage compared to 30 degrees C. The rate of change of C36 in the chocolate layer was 0.1% week-1 and 1.2% week-1 at 18 and 30 degrees C respectively. Chocolate stored at 18 degrees C showed post hardening during storage period and withstood bloom during the storage period, whereas that stored at 30 degrees C became soft and bloomed faster after 3 weeks of storage.

Matched MeSH terms: Hardness
Fulltext Recent Progress on Stability and Thermo-Physical Properties of Mono and Hybrid towards Green Nanofluids

Zainon SNM, Azmi WH

Micromachines (Basel), 2021 Feb 11;12(2).
PMID: 33670250 DOI: 10.3390/mi12020176

Many studies have shown the remarkable enhancement of thermo-physical properties with the addition of a small quantity of nanoparticles into conventional fluids. However, the long-term stability of the nanofluids, which plays a significant role in enhancing these properties, is hard to achieve, thus limiting the performance of the heat transfer fluids in practical applications. The present paper attempts to highlight various approaches used by researchers in improving and evaluating the stability of thermal fluids and thoroughly explores various factors that contribute to the enhancement of the thermo-physical properties of mono, hybrid, and green nanofluids. There are various methods to maintain the stability of nanofluids, but this paper particularly focuses on the sonication process, pH modification, and the use of surfactant. In addition, the common techniques to evaluate the stability of nanofluids are undertaken by using visual observation, TEM, FESEM, XRD, zeta potential analysis, and UV-Vis spectroscopy. Prior investigations revealed that the type of nanoparticle, particle volume concentration, size and shape of particles, temperature, and base fluids highly influence the thermo-physical properties of nanofluids. In conclusion, this paper summarized the findings and strategies to enhance the stability and factors affecting the thermal conductivity and dynamic viscosity of mono and hybrid of nanofluids towards green nanofluids.

Matched MeSH terms: Hardness
Fulltext EFFECT OF DIFFERENT RATIOS OF LOW PROTEIN FLOUR TO OYSTER MUSHROOM (Pleurotus sajor-caju) POWDER ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF EDIBLE TABLESPOON

Au Jee Yuan, Faridah Yahya

UMT Journal of Undergraduate Research, 2020;2(1):37-46.
MyJurnal

The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness value (2042.03g to 2844.57g) and pore’s size of the morphological structure of edible tablespoon. However, the carbohydrate content (78.64% to 75.56%) significantly decreased (p>0.05) together with L* value (from 68.47 to 61.71) when the decrease was in the the percentage of LPF and an increase the percentage of OMP. The calorie content, moisture content and protein content of edible tablespoon were not significantly (p>0.05) affected by different ratios of LPF to OMP. The edible tablespoon formulated with up to 8% of OMP was accepted by the sensory panelists but further increase in OMP addition significantly decreased the degree of likeness in terms of colour, odour, taste and overall acceptability of edible tablespoon. This study suggested that oyster mushroom edible tablespoon could be potential alternative disposable cutlery which will help to reduce the use of huge amount of non-biodegradable materials for environmental conservation.

Matched MeSH terms: Hardness
Fulltext Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Nurhani Fatihah Mohd Hanifah, Hanis Nadia Yahya, Norlelawati Arifin

Malaysian Journal of Science, Health & Technology, 2021;7(1):34-42.
MyJurnal

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

Matched MeSH terms: Hardness
Characterisation of micro-sized and nano-sized tungsten oxide-epoxy composites for radiation shielding of diagnostic X-rays

Azman NZ, Siddiqui SA, Low IM

Mater Sci Eng C Mater Biol Appl, 2013 Dec 1;33(8):4952-7.
PMID: 24094209 DOI: 10.1016/j.msec.2013.08.023

Characteristics of X-ray transmissions were investigated for epoxy composites filled with 2-10 vol% WO3 loadings using synchrotron X-ray absorption spectroscopy (XAS) at 10-40 keV. The results obtained were used to determine the equivalent X-ray energies for the operating X-ray tube voltages of mammography and radiology machines. The results confirmed the superior attenuation ability of nano-sized WO3-epoxy composites in the energy range of 10-25 keV when compared to their micro-sized counterparts. However, at higher synchrotron radiation energies (i.e., 30-40 keV), the X-ray transmission characteristics were similar with no apparent size effect for both nano-sized and micro-sized WO3-epoxy composites. The equivalent X-ray energies for the operating X-ray tube voltages of the mammography unit (25-49 kV) were in the range of 15-25 keV. Similarly, for a radiology unit operating at 40-60 kV, the equivalent energy range was 25-40 keV, and for operating voltages greater than 60 kV (i.e., 70-100 kV), the equivalent energy was in excess of 40 keV. The mechanical properties of epoxy composites increased initially with an increase in the filler loading but a further increase in the WO3 loading resulted in deterioration of flexural strength, modulus and hardness.

Matched MeSH terms: Hardness
GEP-based method to formulate adhesion strength and hardness of Nb PVD coated on Ti-6Al-7Nb aimed at developing mixed oxide nanotubular arrays

Rafieerad AR, Bushroa AR, Nasiri-Tabrizi B, Fallahpour A, Vadivelu J, Musa SN, et al.

J Mech Behav Biomed Mater, 2016 08;61:182-196.
PMID: 26874249 DOI: 10.1016/j.jmbbm.2016.01.028

PVD process as a thin film coating method is highly applicable for both metallic and ceramic materials, which is faced with the necessity of choosing the correct parameters to achieve optimal results. In the present study, a GEP-based model for the first time was proposed as a safe and accurate method to predict the adhesion strength and hardness of the Nb PVD coated aimed at growing the mixed oxide nanotubular arrays on Ti67. Here, the training and testing analysis were executed for both adhesion strength and hardness. The optimum parameter combination for the scratch adhesion strength and micro hardness was determined by the maximum mean S/N ratio, which was 350W, 20 sccm, and a DC bias of 90V. Results showed that the values calculated in the training and testing in GEP model were very close to the actual experiments designed by Taguchi. The as-sputtered Nb coating with highest adhesion strength and microhardness was electrochemically anodized at 20V for 4h. From the FESEM images and EDS results of the annealed sample, a thick layer of bone-like apatite was formed on the sample surface after soaking in SBF for 10 days, which can be connected to the development of a highly ordered nanotube arrays. This novel approach provides an outline for the future design of nanostructured coatings for a wide range of applications.

Matched MeSH terms: Hardness
Classification, processing and application of hydrogels: A review

Ullah F, Othman MB, Javed F, Ahmad Z, Md Akil H

Mater Sci Eng C Mater Biol Appl, 2015 Dec 1;57:414-33.
PMID: 26354282 DOI: 10.1016/j.msec.2015.07.053

This article aims to review the literature concerning the choice of selectivity for hydrogels based on classification, application and processing. Super porous hydrogels (SPHs) and superabsorbent polymers (SAPs) represent an innovative category of recent generation highlighted as an ideal mould system for the study of solution-dependent phenomena. Hydrogels, also termed as smart and/or hungry networks, are currently subject of considerable scientific research due to their potential in hi-tech applications in the biomedical, pharmaceutical, biotechnology, bioseparation, biosensor, agriculture, oil recovery and cosmetics fields. Smart hydrogels display a significant physiochemical change in response to small changes in the surroundings. However, such changes are reversible; therefore, the hydrogels are capable of returning to its initial state after a reaction as soon as the trigger is removed.

Matched MeSH terms: Hardness
Taste Masking Study of Cocoa Butter Fast Melt Tablet (FMT) Formulations Containing Memantine Hydrochloride

Liew KB, Chew YL, Uddin AH, Lee SK, Lakshminarayanan V, Janakiraman AK, et al.

Int J Pharm Compd, 2024;28(6):502-508.
PMID: 39642026

Fast Melt Tablet (FMT) is a newer type of orally disintegrating tablet using the advantage of cocoa butter that melts at body temperature to achieve fast melting effect when the tablet is placed in oral cavity. However, oral disintegrating dosage form must have good palatability so that patients can accept it. The objective of this study is to taste mask a previously developed FMT containing memantine hydrochloride using artificial sweetener namely aspartame and acesulfame K and conduct a palatability study. Six formulations were developed and each sweetener was used at three level (10mg, 20mg and 30mg) to taste mask memantine hydrochloride in FMT. Formulation T7 was selected as the best taste masked formulation. Aspartame 30mg is sufficient to cover the bitter taste of memantine hydrochloride. A taste masked memantine hydrochloride FMT containing 30mg of aspartame was successfully developed. This formulation has hardness of 17.31 (0.18) Newton, 0.51 (0.02) g weight, 6.18 (0.42) mm thickness and in-vitro melting time of 31.16 (1.23) seconds. This novel dosage form has the potential to be commercialized as a patient friendly dosage form to treat Alzheimer's disease.

Matched MeSH terms: Hardness

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