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Papers
61,005 resultsShowing papers similar to PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS
ClearKualitas fisik telur ayam ras yang direndam dalam larutan teh hijau (Camellia Sinensis) komersial
Soaking chicken eggs in a 40% commercial green tea solution was found to best preserve physical quality during storage, with the treatment significantly reducing egg weight loss and maintaining a higher protein index compared to higher concentrations or no treatment.
Effect of Noni Fruit Extract on the Internal Quality, Foam Index, and Haugh Unit of the Chicken Eggs
Noni fruit extract at 6% concentration was found to be the most effective treatment for preserving egg quality over 21 days of storage, outperforming both lower concentrations and the antibiotic ampicillin in maintaining egg weight, air sac diameter, foam index, and Haugh unit values.
Quality Of Duck Eggs At Different Soaking Times In Noni Leaf Extract Stored For 15 Days
This study found that soaking duck eggs in 45% noni leaf extract for 24-48 hours maintained interior egg quality during 15-day storage, preserving yolk index, albumen index, and Haugh unit values compared to untreated controls. The antimicrobial compounds in noni leaves, including alkaloids and phenolic compounds, provided a natural preservation effect. The research explores natural preservation methods as alternatives to synthetic coatings and plastic packaging that contribute to microplastic contamination.
Efektivitas Tepung Cangkang Telur Ayam Sebagai Adsorben Dengan Variasi Ketebalan Media Untuk Menurunkan Kadar Kadmium Pada Larutan Pupuk
Chicken eggshell powder used as a filtration adsorbent at 60 cm thickness achieved the highest cadmium removal efficiency of 63.4% from fertilizer solution. However, even the optimal thickness did not reduce cadmium levels below the regulatory threshold of 0.01 mg/L set by Indonesian government standards.
Hasi̇lat Quyularinin Sulaşmasinin Qarşisinin Alinmasi Üçün Yeni̇ Tərki̇bi̇ İşlənməsi̇
This Azerbaijani petroleum engineering paper describes a new gel-forming chemical composition to reduce water infiltration into oil production wells. Laboratory experiments using liquid glass and Bright Water polymers created selective gel barriers in water-bearing pores, reducing water inflow while maintaining oil production.
Unscrambling why plastics aren't detectable in chicken eggs.
Australian researchers tested chicken eggs from four commercial production systems and backyard hens for seven common plastic polymers and found plastics were not detectable at measurable levels. The study provides reassurance about this food group while also highlighting methodological challenges in detecting microplastics in fatty matrices like egg yolk.
Short Communication: Antimicrobial properties in cloacal fluid of olive ridley sea turtle (Lepidochelys olivacea)
This study found that the cloacal fluid of olive ridley sea turtles has natural antimicrobial properties. The finding may help explain how sea turtles protect their eggs from soil pathogens during nesting.
Advancement In Mechanical Properties of Bioplastics Using Brown Algae and Eggshells— A Sustainable Method
Researchers developed a bioplastic using sodium alginate from brown algae and calcium carbonate from eggshells, testing its tensile strength, water absorption, and biodegradability as a sustainable alternative to conventional petroleum-based plastics.
Microplastics contamination in eggs: Detection, occurrence and status
Researchers detected microplastics in commercially sold chicken eggs for the first time, finding an average of nearly 12 particles per egg. Most particles were spherical polyethylene in the 50 to 100 micrometer size range, and egg yolks contained more microplastics than egg whites, with cooking having no significant effect on the count. The study highlights eggs as another dietary pathway for human microplastic exposure and calls for measures to address contamination in the food supply.
Enhanced Soil Moisture Management Using Waste Green Algae-Derived Polymers: Optimization of Application Rate and Mixing Depth
Researchers synthesized water retention polymers from waste green algae and tested their effectiveness in managing soil moisture at application rates of 0-0.60% and mixing depths of 10-50 cm. The synthesized polymers achieved a swelling rate of 143.6 g/g with good reusability and thermal stability, and a 0.45% application rate combined with a 30 cm mixing depth was identified as optimal for maximizing water infiltration and minimizing evaporation in arid agricultural soils.
Advancement In Mechanical Properties of Bioplastics Using Brown Algae and Eggshells— A Sustainable Method
Researchers developed bioplastic films incorporating brown algae and eggshell as reinforcing fillers, characterizing the mechanical and thermal properties of the resulting composites and finding that the bio-based additives improved tensile strength and biodegradability.
Does the Hydrogel: Oleogel Ratio Affect the Physicochemical Properties of Gelatin–Beeswax Bioplastic Films?
This study found that varying the ratio of hydrogel to oleogel in gelatin-beeswax bioplastic films significantly affects their thickness, solubility, tensile strength, and water vapor transmission. The optimized formulations offer a biodegradable alternative to conventional plastic food packaging, which contributes to microplastic pollution as it degrades.
Does the Hydrogel: Oleogel Ratio Affect the Physicochemical Properties of Gelatin–Beeswax Bioplastic Films?
This study found that varying the ratio of hydrogel to oleogel in gelatin-beeswax bioplastic films significantly affects their thickness, solubility, tensile strength, and water vapor transmission. The optimized formulations offer a biodegradable alternative to conventional plastic food packaging, which contributes to microplastic pollution as it degrades.
Comparative Assessment of Bio-surfactants for Potential Application in Antifungal Edible Coating
This study compared the antifungal efficacy of biosurfactants (rhamnolipid, sophorolipid, and surfactin) combined with Aloe vera gel as edible coatings against Botrydiplodia theobromae, evaluating their potential as eco-friendly alternatives to synthetic antifungal agents in food preservation.