bluuebunny/crossref_metadata_2025_split huggingface dataset:
The digestion by cattle of silage-containing diets fed at two dry matter intakes
Authors: Greife H. A. , Rooke J. A. , Armstrong D. G. 
Published: May 2005

1. In a 4 x 4 Latin square experiment four cows were given, twice daily, diets consisting of (g/kg dry matter (DM)) 500 barley, 400 grass silage and 100 soya-bean meal. The diets were given at either 1.15 (L) or 2.3 (H) times maintenance energy requirements and the soya-bean meal was either untreated (U) or formaldehyde (HCH0)-treated (T).2. The passage of digesta to the duodenum was estimated using chromic oxide as a flow marker;35S was used to estimate the amount of microbial protein entering the small intestine. A microbial fraction was prepared by differential centrifugation from duodenal digesta. Samples of bacteria and of protozoa from rumen digesta were also prepared.3. The total amino acid contents of feedingstuffs, duodenal digesta, duodenal microbial material, rumen bacteria and rumen protozoa were determined by ion-exchange chromatography. The D-alanine and D-glutamic acid contents of the samples were determined by gas–liquid chromatography.4. The quantity of each amino acid entering the small intestine was significantly (P < 0,001) increased by increasing DM intake and tended to be increased by formaldehyde-treatment of the soya-bean meal. There were net losses of all amino acids across the forestomachs except for lysine, methione, o-alanine and D-glutamic acid for which there were net gains.5. There were significant (P < 0.05) differences in amino acid composition between rumen bacteria and duodenal microbial material; differences in amino acid composition between rumen bacteria and rumen protozoa were also observed.6. D-Alanine and D-glutamic acid were present in the silage but not in the barley or either of the soya-bean meals. All samples of microbes and digesta contained D-alanine and D-glutamic acid.7. The use of D-ahine and D-glUtamiC acid as markers for microbial nitrogen entering the small intestine was assessed. Estimates of the quantities of microbial N entering the small intestine based on the D-alanine or D-glutamic acid contents of rumen bacteria or duodenal microbes were significantly higher than those determined using 35S as a marker.
Duodenal xanthine oxidase (EC 1.2.3.2) and ferroxidase activities in the rat in relation to the increased iron absorption caused by peroral xylitol
Authors: Hämäläinen Mauri M. , Mäkinen Kauko K. 
Published: May 2005

1. The effect of peroral administration of xylitol on the absorption of iron and the activities of xanthine oxidase (EC 1. 2. 3. 2) and ferroxidase in rat duodenal wall was studied.2. Adult male rats were given the basal diet containing 200 g xylitol/kg or the same diet containing no added carbohydrates for 8 weeks. Both feeding groups comprised twelve animals.3. Xylitol significantly increased serum and liver Fe concentrations with a concomitant, significant increase in the duodenal xanthine oxidase activities, but caused a marginal increase in the duodenal ferroxidase activities.4. In vitro, sugar alcohols reduced the binding rate of Fe to transferrin.5. The xylitol-induced increase of Fe absorption may involve the following mechanism: the high intraluminal xylitol concentration of the xylitol-fed rats keeps Fe in the form of a soluble complex for a prolonged period of time, due to the slow absorption of xylitol. The polyol-Fe complex in turn induces xanthine oxidase and ferroxidase formation.
Ytterbium acetate as a particulate-phase digesta-flow marker
Authors: Siddons R. C. , Paradine J. , Beever D. E. , Cornell P. R. 
Published: May 2005

1. The ability of ytterbium acetabe (Yb acetate) to fulfil the requirements of a particulate-phase digesta-flow marker in a dual-phase marker system, and of the indigestible acid-detergent-fibre fraction of the feed (IADF) to act as a digesta flow marker, were examined using six mature wether sheep given a diet of dried grass (1 kg dry matter (DM)/d).2. CrEDTA was continuously infused (240 mg chromium/d) into the rumen of all sheep and Yb acetate was also continuously infused (100 mg Yb/d) into the rumen of three of the sheep. At this level of infusion the equilibrium concentration of Yb in rumen, duodenal and ileal digesta and in faeces could be reliably measured by atomic absorption spectrometry.3. Estimates of faecal DM excretion based on either Yb or IADF did not differ (P > 0.05) from that determined by total collection, whereas estimates based on Cr were significantly (P < 0.05) lower. Urinary excretion accounted for 3.1% of the infused Cr but no Yb was detected in urine. Estimates of ileal DM flow, assuming total marker recovery, were similar (P > 0.05) with all three markers, whereas the estimate of duodenal DM flow based on IADF was lower (P < 0.05) than the estimates based on either Cr or Yb.4. Compared with the infusion of Cr alone, the infusion of Cr and Yb had no effect (P > 0.05) on nutrient flows at the duodenum, ileum and in faeces nor on microbial degradative activity, volatile fatty acid production and N metabolism in the rumen.5. Polyester bag and in vitro studies showed that pre-labelling the dried grass with up to 285 mg Yb>g DM did not affect its susceptibility to microbial degradation.6. The Yb in rumen, duodenal and ileal digesta was predominantly (> 90%) associated with the particulate matter but was not uniformly distributed and its concentration increased as particle size decreased.7. The use of CrEDTA and Yb acetate as a dual-phase marker system proved more reliable in estimating ‘true’ duodenal flow than the use of the individual markers when the digesta sample was unrepresentative.
Glucose and protein metabolism during late pregnancy in triplet-bearing ewes given fresh forages ad lib.
Authors: Barry T. N. , Manley T. R. 
Published: May 2005

1. Ewes of the Booroola x Romney genotype carrying triplet lambs were given fresh forages ad lib. in late pregnancy. In Expt 1, groups of three ewes were given kale (Brassica oleracea), perennial ryegrass (Loliumperenne) or perennial ryegrass (0.75)–barley (0.25). In Expt 2, groups of two or three ewes were given fresh perennial ryegrass and infused into the abomasum with iso-energetic quantities of casein and glucose in a 2 x 2 factorial arrangement. Post-lambing ewe live weights were 40–50 kg. Glucose irreversible loss (GIL) was determined from dilution of D-[U-14C]glucose.2. For ewes given kale, perennial ryegrass and perennial ryegrass—barley in Expt 1, mean metabolizable energy (ME) intakes were 0.50, 0.82 and 0.83 MJ/kg live Weight0.75 per d, GIL was 112, 142 and 157 g/d, and mean birth weight 2.22, 3.05 and 2.95 kg/lamb.3. In Expt 2, infusion of glucose, casein, and glucose+casein depressed herbage ME intake respectively by 1.6, 0.9 and 0.3 times the amount of ME infused. GIL (185–325 g/d) was increased by 800 and 350 g respectively for each kg of glucose or casein infused. Casein infusion increased calculated amino acid absorption from 0.18 to 0.36 of ME, increased wool growth and increased calculated maternal N balance. Birth weight was unaffected by nutritional treatment and averaged 3.29 kg/lamb.4. When values from both experiments were combined, birth weight was related to GIL by a hyperbolic relation, with maximum predicted birth weight being 4.1 kg/lamb. It was postulated that this value was never attained in practice, due to uterine expansion being restricted by the low maternal body size. Marked decreases in birth weight occurred when GIL decreased below 173 g/d.5. It was calculated that ewes in all treatment groups were in negative energy balance, and that glucose supplied by the kale and unsupplemented ryegrass diets were respectively below and equal to calculated conceptus uptakes of glucose necessary to maintain growth of triplet fetuses. It was further calculated that amino acid requirements of triplet-bearing ewes in late pregnancy were likely to exceed substantially net absorption from digestion of fresh forage diets, and that maternal tissues go into negative N balance to ensure fetal growth, thus explaining the lack of response to abomasal casein infusion.
The effect of sulfide on the corrosion behavior of carbon steel in natural waters
Authors: Xuejun Xie , Wanqin Yang , Shunan Cao , Ling Pan , Xunjie Gong , Keru Peng 
Published: May 2005

PurposeTo study the corrosion behavior and discuss the corrosion mechanism of No. 20 carbon steel in water in the presence of sulfide ions.Design/methodology/approachThe mass‐loss method, electrochemical tests and surface analysis were used to study the corrosion behavior and discuss the corrosion mechanism of No. 20 carbon steel in water in the presence of sulfide ions.FindingsGeneral corrosion occurred when No. 20 carbon steel was immersed in both test solutions (concentrated sample with S2− added to 0.8 mg/L, and pure concentrated sample with no S2− added). The presence of S2− in test solutions accelerated the corrosion rate of No. 20 carbon steel.Practical implicationsIn order to prevent No. 20 carbon steel in water with S2− from corroding, S2− must be removed.Originality/valueIt was found that the presence of S2− in test solutions accelerated the corrosion rate of No. 20 carbon steel in this paper. Therefore, when water containing sulfide ions is used as the source of make‐up water and cooling water, S2− in water must be removed to prevent the pipelines and facilities from corroding. This means the research results can offer theoretical guidelines for the prevention of pipelines and facilities in the power plant from corroding.
Influence of microbiologically induced corrosion of steel embedded in ordinary Portland cement and Portland pozzolona cement
Authors: Kuber Parande Anand , Muralidharan Srinivasan , Saraswathy Velu , Palaniswamy N. 
Published: May 2005

PurposeThe acceleration of corrosion of rebars in concrete are due to several reasons such as carbonation, chloride attack, influence of microorganisms, etc. The aim of this investigation mainly focused on how the microorganism was involved in the corrosion process and thereby affect a mechanical property of mortar and accelerate the corrosion of steel in mortar. ordinary portland cement (OPC) and portland pozzolona cement (PPC) was used for making mortar specimens. Sodium citrate was used as an inhibitor for the corrosion of steel in mortar.Design/methodology/approachCompressive strength measurements were conducted for mortar at different ages in the presence of microorganisms to understand the mechanical property of mortar. Potential‐time behavior studies were carried out to determine the status of rebars inside the mortar. Weight loss measurements were adopted to quantify the corrosion level due to microorganisms. The microbial count in the water samples at the initial and final exposure period was also examined.FindingsAll these studies showed that additions of sodium citrate level of greater than 1 percent by weight of OPC and PPC severely affected both the mechanical and the corrosion resistance properties of OPC and PPC. Microbiological examination reveals that bacteria consume citrates for their survival and thereby increasing the permeability of mortar specimens.Originality/valueGenerally, citrates are considered as being good corrosion inhibitor for steel in concrete. However, results from the present study indicated that sodium citrate concentrations only of less than 1 percent by weight of OPC and PPC are suitable for use in concretes that are exposed to heterotrophic bacterial environments.
Cationic surfactant as corrosion inhibitor for aluminum in acidic and basic solutions
Authors: Al‐Rawashdeh N.A.F. , Maayta A.K. 
Published: May 2005

PurposeTo investigate the inhibiting effect of the cationic surfactant cetyl trimethylammonium chloride (CTAC) on aluminum (Al).Design/methodology/approachPure aluminum rods were immersed in hydrochloric acid (HCl) and sodium hydroxide (NaOH) solutions for weight‐loss tests and potentiostatic polarization measurements.FindingsThe inhibition action depends on the concentration of the inhibitor, the concentration of the corrosive media, and the temperature. The inhibition efficiency in NaOH was higher than that in HCl solutions. In both acidic and basic media, the increase in temperature resulted in a decrease of the inhibition efficiency and a decrease in the degree of surface coverage. The results were indicative of increased aluminum dissolution with increasing temperature. It was found that adsorption of CTAC on the aluminum surface follows Temkin's isotherm in HCl and Langmuir's isotherm in NaOH.Originality/valueClarifies the effects of concentration and temperature on the inhibition efficiency of a cationic surfactant on aluminum.
Preliminary studies on the microbiological and physico‐chemical characteristics of fermented pounded yam
Authors: Otunola E.T. , Ogunbiyi R.S. 
Published: May 2005

PurposeThe aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.Design/methodology/approachFresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0‐96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures.FindingsData obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms.Research limitations/implicationsThe consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits.Practical implicationsThe findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development.Originality/valueThe results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.
Genetically modified foods: the effect of information
Authors: Batrinou Anthimia M. , Dimitriou Evangelia , Liatsos Dionisios , Pletsa Vassiliki 
Published: May 2005

PurposeThis paper examines the attitudes of young Greek University students towards genetically modified (GM) foods and studies the effect of appropriate information in shaping this attitude.Design/methodology/approachA questionnaire was distributed to 433 Greek students of the Technological Educational Institute of Athens during the academic year 2003‐2004. Results were processed by SPSS 11.0.FindingsThe survey reveals that although Greek University students are more informed than the general population about genetic modification issues, still a large proportion (48 per cent) are unaware of what is exactly a GM plant and 55.3 per cent believe that GM foods may impose risks for public health and the environment. However, after reading a short informative statement the “negative” attitude of respondents is decreased by 15.5 percentage units and the “positive” attitude is increased by 13.2 percentage units. These results show that appropriate information could affect the acceptability of a technological innovation. Future research is required to investigate how scientists could intervene in order to make the GM issue clear on a scientific basis.Originality/valueThe findings of this study could be useful to those who are seeking to elucidate the complex issue of GM food acceptance and have an interest in establishing communication between the scientific community and the public, such as regulatory authorities, the industry or academics.
Coeliac disease: an overview
Authors: Mendoza Nicky , McGough Norma 
Published: May 2005

Purpose of the paperThis paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in foods and developments in identification of gluten‐free foods at consumer level.Design/methodology/approachThe most up‐to‐date literature on various aspects of the disease have been considered and included in the report.FindingsCoeliac disease is now known to affect one in 100 of the population, including both adults and children. As more is understood about the pathophysiology of the disease and antibody screening techniques improve rates of diagnosis are increasing. The biopsy is still required for a firm diagnosis. The range of symptoms that is now recognised is far wider than previously thought, but symptoms are still often missed, or mis‐diagnosed as IBS. The treatment for coeliac disease is the gluten‐free diet, which controls the symptoms and reduces the risk of complications such as osteoporosis and gut cancer. Prescriptions of gluten‐free foods are known to improve adherence to the diet, and with the range of suitable foods in supermarkets increasing rapidly, gluten‐free living is becoming easier.Originality/valueInformation on several aspects of coeliac disease are presented in this paper to give the non‐expert a general, up‐to‐date overview of the disease.
Integrating food hygiene into quantity food production systems
Authors: Amjadi Keyvan , Hussain Kashif 
Published: May 2005

PurposeThe aim of the study is to integrate food hygiene into quantity food production systems.Design/methodology/approachThe present study illustrates the concepts of food hygiene and standard operation of food production systems in detail, and it integrates both of these concepts evidencing that an integrated system can be used as a primary function of every establishment with regard to serving food safely.FindingsA successful food hygiene system must consist of four components: maintaining safe conditions for the food from the time of purchasing to the time it is served to the customer, development of hygienic behavior in the employees that come in contact, in any way, with the customers’ meal, maintaining clean and sanitary facilities, and application of an adequate Pest Control Management system.Originality/valueBy integrating food hygiene into the operational systems, a powerful message will be sent to the personnel; that food hygiene is a primary function of the establishment and must at all times be enforced.
Lubrication of porous parallel plate slider bearing with slip velocity, material parameter and magnetic fluid
Authors: Shah Rajesh C. , Bhat M.V. 
Published: May 2005

PurposeOur purpose was to theoretically analyse the effects of slip velocity and a magnetic fluid lubricant characterised by a material parameter on a parallel plate porous slider bearing. Various special cases were also discussed.Design/methodology/approachThe analysis might be useful in designing better slider bearings useful in machines like gas turbines.FindingsComputed values displayed in tabular form show that frictional force on the slider and the coefficient of friction decreased, the load capacity and the position of the centre of pressure unaltered when the slip parameter was increased. On the other hand, increase in the material parameter caused decrease in the frictional force and the coefficient of friction and, shift of the position of the centre of pressure towards the bearing inlet with no change in the load capacity of the bearing.Originality/valueThe parallel plate slider bearing cannot support a load with a conventional lubricant. However, it can support a load with a magnetic fluid lubricant with less frictional force on the slider.
New designs of magnetic fluid exclusion seals for rolling bearings
Authors: Ochonski Wlodzimierz 
Published: May 2005

PurposeTo present some new designs of magnetic fluid exclusion seals for rolling bearings and possibility to use them in modern industrial sealing applications.Design/methodology/approachIn the paper is given principle of magnetic fluid sealing technology and are presented new designs of magnetic fluid exclusion seals for rolling bearings, such as compact magnetic fluid seals, two‐stages seals being combination of magnetic fluid seal and labyrinth seal or radial lip seal, magnetic fluid seals with “floating” magnetic system. This paper also shows examples of their application in various rotating process equipment.FindingsProvides information about new designs of bearing seals and gives the main advantages of these seals over other types, such as total tightness, low viscous drag, maintenance‐free service and high reliability.Originality/valueThis paper offers some new designs of high‐performance magnetic fluid exclusion seals for rolling bearings and points their practical applications.
A note on the flow coefficients of capillary tube and small orifice restrictors exposed to very low Reynolds number flow
Authors: Canbazoğlu Suat , Canbulut Fazıl 
Published: May 2005

PurposeThe main objective of this study was to obtain the flow restricting capacity by determining their flow coefficients and to investigate the unsteady flow with low Reynolds number in the flow‐restricting devices such as orifices and capillary tubes having small diameters.Design/methodology/approachThere is an enormous literature on the flow of Newtonian fluids through capillaries and orifices particularly in many application fields of the mechanical and chemical engineering. But most of the experimental results in literature are given for steady flows at moderate and high Reynolds numbers (Re>500). In this study, the unsteady flow at low Reynolds number (10<Re<650) through flow‐restricting devices such as orifices and capillary tubes having very small diameters between 0.35 and 0.70 mm were experimentally investigated.FindingsThe capillary tubes have much more capillarity property with respect to equal diameter orifices. Increasing the ratio of capillary tube length to tube diameter and decreasing the ratio of orifice diameter to pipe diameter before orifice increase the throttling or restricting property of the orifices and the capillary tubes. The orifices can be preferred to the capillary tubes having the same diameter at the same system pressure for the hydraulic systems or circuits requiring small velocity variations. The capillary tubes provide higher pressure losses and they can be also used as hydraulic accumulators in hydraulic control devices to attenuate flow‐induced vibrations because of their large pressure coefficients. An important feature of the results obtained for capillary tubes and small orifices is that as thed/Dfor orifices increases and theL/dreduces for capillary tubes, higher valuesCare obtained and the transition from viscous to inertia‐controlled flow appears to take place at lower Reynolds numbers. This may be explained by the fact that for small orifices with highd/Dratios and for capillary tubes with smallL/dratios, the losses due to viscous shear are small. Another important feature of the results is that the least variations inCfor small orifices and the higher variations inCfor capillary tubes occur when thed/DandL/dratios are smallest. This has favourable implications in hydraulic control devices since a constant value for theCmay be assumed even at relatively low values of Re.Originality/valueTo the authors' knowledge, there is not enough information in the literature about the flow coefficients of unsteady flows through capillary tubes and small orifices at low Reynolds numbers. This paper fulfils this gap.