The formulation or application of coolants plays a critical role in machining to bring out the best finished products. In this scientific article, the study focused on the effects of coolants and machining parameters of Ti-6Al-4V are investigated with consideration of their performances by using drilling operation. The design of ex- periments (DOE)...

By P.Srinivasa Rao, K.Siva Prasad, Roopsandeep Bammidi

This work explores the preliminary feasibility of employing low-pressure cold plasma technology for the modification of the properties of chia flour. Chia flour was exposed to low-pressure plasma in the air for 5 min, 10 min, and 15 min, at two different power levels (40 W and 60 W). The oils extracted from untreated and treated chia flour were exh...

By Rohit Upadhyay, Rohit Thirumdas, Rajendra R. Deshmukh, Uday Annapure, Nrusimha N. Misra

The aim of the present study was the examination of the impact of β-sitosterol and gentisic acid on characteristics of 1,2-dipalmitoyl-sn-glicero-3-phosphocholine (DPPC) liposomal particles: (a) bilayer permeability (fluorescence spectroscopy), (b) particle size, polydispersity index (PDI) and zeta potential (photon correlation spectroscopy) a...

By Aleksandra A. Jovanović, Bojana D. Balanč, Ajda Ota, Verica B. Djordjević, Katarina P. Šavikin, Viktor A. Nedović, Nataša Poklar Ulrih

The aim of this paper is to develop specification for the production of roasted coffee with improved nutritional quality. In this sense, the influence of different coffee blends and temperatures of roasting on the antioxidant activity of coffee was examined. Also, the composition of some bioactive components in the analyzed samples was determined. ...

By Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić

Schiff bases are organic compounds formed by the reaction of the primary amine with carbonyl compounds (aldehydes or ketones). These are mainly bi- or tridentate ligands capable of forming very stable complexes with transitional metals. They are used as catalysts in oxygenation, hydrolysis, electro-reduction and decomposition reactions. Many Shiff ...

By Emir Horozić, Jasmin Suljagić, Darja Husejnagić, Nusreta Hasić, Amra Bratovčić

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh

When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free fatty acids, an increase in the peroxide number...

By Sanja Dobrnjac, Ljubica Vasiljević, Stevan Blagojević, Miladin Gligorić, Zoran Obrenović, Vesna Cvijetinović, Dragan Tošković

Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in...

By Vladimir Tomović, Branislav Šojić, Marija Jokanović, Snežana Škaljac, Maja Ivić, Mila Tomović, Igor Tomašević, Slaviša Stajić, Aleksandra Martinović

Scattering of optical photons from the view of parallel methods related to absorption, scattering, fluorescence, reflection with inclusion of the polarization states of laser beams from experiment and theory give many possibilities for obtaining indirect data on material, processes, and dynamics. As a method with minimal perturbations, if low power...

By Milesa Sreckovic, An Marie Tistchenko, Sanja Jevtic, Branka Kaludjerovic, Svetlana Pelemis, Katarina Zarubica, Veljko Zarubica

In this study, Bayesian technique was applied in order toestimate export coefficients for the Melen Watershed.Furthermore, instead of calculating the contributions ofsubwatersheds individually, the whole watershed was consideredfor the estimation of the total load at the outlet of the MelenWatershed using the calculated nitrate export coefficient. ...

By Muhammed Ernur Akıner