The fatty acid composition and trans fatty acids (TFA) contents of samples of five Malaysian cream crackers biscuit brands were determined by gas-liquid chromatography, using a 60 m Supelco SP2340 fused silica capillary column and flame ionization detection. The identities of the fatty acids were established by comparing their retention times with authentic standards from Supelco. The results were expressed as relative percentages. The total saturated fatty acids (SFA) in the samples ranged from 48.90% to 54.87% of total fatty acids. As for the polyunsaturated fatty acids (PUFA), the total PUFA in the samples ranged from 9.97% to 11.73% of total fatty acids. Total trans fatty acids (TFA) ranged from 0.17% to 0.77% of total fatty acids. The monotrans 18:2 tc or 18:2 ct isomer content ranged from 0.07% to 0.10% of total fatty acids and the ditrans 18:2 isomer (9t, 12t) was not detected. The results indicate that all the fat sources of the 5 sample crackers biscuit brands were palm oil based.
The aim of this study was to investigate the oxidative stability, antioxidant activity and fatty acid composition of 2 minutes microwave pre-treated kenaf seed oil (MKSO) in comparison with the untreated kenaf seed oil (KSO) under accelerated storage for 24 days. Results obtained on oxidative stability for both KSO and MKSO by the end of storage with PV were 9.83 meq O2 /kg and 8.97 meq O2 /kg, respectively; p-Anv were 17.28 and 13.48, respectively; TOTOX value of 36.94 and 31.42, respectively; IV value were measured 84.50 g of I2 / 100 g and 84.34 g of I2 / 100 g oil, respectively; FFA value of 5.67 mg KOH/100g oil and 5.14 mg KOH/100g oil, respectively. Aside from that, the antioxidant activity in MKSO was better than KSO. For the fatty acid composition, the oleic and linoleic acids were affected significantly throughout storage for both KSO and MKSO. MKSO presented a better overall oxidative stability, antioxidant activity and retained higher content of MUFA and PUFA significantly (p< 0.05) upon accelerated storage.
Virtual Reality (VR) is a technology that makes use of computer graphics,
algorithms and special hardware to simulate the real world in real time. There
are four main elements required to make a VR system a success, namely
virtual world, immersion, sensory feedback and interactivity. The virtual
world created must be as real as possible. Users should have a sense of
immersion in the virtual world. Position tracking is usually incorporated into
a VR system for visual, sound and force feedback on the users and the virtual
objects in the VR world must be interact-able with the users. VR has proven
to be effective in training and widely used in many areas, for example medical
surgery, dental treatment, psychology treatment for phobia, engineering
design, maintenance and repair, sports and many more. By implementing VR
technology in training, users are able to reduce the training cost and time. VR
training is also safer for users, as harsh environments can be simulated despite
the environment and/or human factors. On the other hand, the physical
facilities and infrastructures of the track cycling are very costly. In track
cycling, the game field, known as a velodrome, requires a large space of area.
It requires a huge budget and professional manpower to maintain these
facilities. Therefore, the proposed spatial immersive track cycling simulator
is invented to overcome these issues. The aim of this study is to simulate the
velodrome track cycling in VR environment and synchronize with a 6 degreeof-freedom
motion platform. The simulator is aimed to be low cost and
minimal space requirement compared to actual velodrome. A trainee who
undergoes VR track cycling simulator training wears a head-mounted-display (HMD) to visualize the VR environment. An actual bike will be mounted on
the 6-DOF motion platform, which the platform will synchronize with the VR
environment to simulate the track condition for the training purposes. An
encoder is placed at the bicycle wheel to feedback the moving speed and
synchronize the visualize feedback to the HMD.