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Journal articles on the topic 'Effetto StARC'

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Author: Grafiati

Published: 11 March 2023

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1

Burešová, I., I. Sedláčková, O. Faměra, and J. Lipavský. "Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch." Plant, Soil and Environment 56, No. 3 (March 27, 2010): 99–104. http://dx.doi.org/10.17221/123/2009-pse.

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The effect of growing conditions on starch and protein content in triticale grain and amylose content in starch was studied on winter triticale cvs. Kitaro, Lupus, Lamberto and Ticino harvested in 2006 and 2007 in Humpolec and Pernolec, Czech Republic. Dry matter of the investigated triticale grain contained 62.4–70.9% of starch. The starch content and amylose content in starch were significantly affected by cultivar and year. Statistical analysis did not confirm that starch content and amylose content in starch were significantly influenced by growing variant or location. The protein content was significantly affected only by year. The differences in protein content among cultivars, growing variants and locations were not significant. The protein content was negatively correlated with starch content (<I>r</I> = –0.83). Statistical analysis of data also confirmed a positive correlation between the starch content and amylose content in starch (<I>r</I> = 0.45).

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2

Elzner, Petr, Miroslav Jůzl, and Pavel Kasal. "Effect of different drip irrigation regimes on tuber and starch yield of potatoes." Plant, Soil and Environment 64, No. 11 (November 1, 2018): 546–50. http://dx.doi.org/10.17221/400/2018-pse.

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Small-plot field trials monitored the effect of drip irrigation of potatoes on tuber and starch yield. The trials were performed at two different localities in two trial years, 2016 and 2017. The subject of the evaluation included two cultivars with different vegetation periods (the very early cv. Monika and the semi-early cv. Jolana). Four repeated trials studied 4 irrigation treatments according to the available water capacity (AWC) of the soil, i.e. without irrigation, irrigation when soil humidity decreased below 60, 65 and below 70% AWC. All monitored parameters reflected a positive effect of irrigation in comparison to the non-irrigated control. The Žabčice locality showed the highest tuber and starch yields mostly after medium-intensity irrigation. The Valečov locality achieved the highest tuber and starch yields after the highest-intensity irrigation. Subject to the locality and the cultivar, the recommendation is to introduce automatic irrigation start when the soil humidity drops to 65% AWC for heavy soils and 70% AWC for medium heavy soils.

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3

Smirnov, Aleksandr I., and I. N. Khlyustikov. "Magnetoelectric effects and the Stark effect in antiferromagnetic Gd₂CuO₄." Uspekhi Fizicheskih Nauk 165, no. 10 (1995): 1215. http://dx.doi.org/10.3367/ufnr.0165.199510f.1215.

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4

Aghazadeh, Mona, Roselina Karim, Russly Abdul Rahman, Muhammad Tauseef Sultan, Maryam Paykary, and Stuart Johnson. "Effect of glycerol on the physicochemical properties of cereal starch films." Czech Journal of Food Sciences 36, No. 5 (November 8, 2018): 403–9. http://dx.doi.org/10.17221/41/2017-cjfs.

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The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151–199°C with corn starch film with 1.6% glycerol having a relatively lower T<sub>o</sub> and higher T<sub>p</sub>. X-ray diffraction spectroscopy indicated that the corn, wheat, rice starch powders had ~ 39–49% crystallinity, whereas Fourier transform infrared spectra showed peaks associated with the tightly bound water present in the rice, corn, wheat starches. Overall, glycerol addition could enhance the water vapour pressure barrier properties of the films, but their tensile strength was reduced. Corn starch films were identified as the most suitable choice for edible packaging as its thermal characteristics indicated suggested a more acceptable sealability. Rice starch films is proposed as the better choice for coating as it showed better flexibility as indicted by lower tensile and higher elongation properties.

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5

PARMAR, DINESH. "The Effect of Plymetrich Training on the Competitive Swimming Bloch Start." International Journal of Scientific Research 2, no. 3 (June 1, 2012): 351. http://dx.doi.org/10.15373/22778179/mar2013/113.

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6

Sumardiono, Siswo, Listiyana Riska, Bakti Jos, and Isti Pudjiastuti. "Effect of Esterification on Cassava Starch: Physicochemical Properties and Expansion Ability." Reaktor 19, no. 1 (May 10, 2019): 34–41. http://dx.doi.org/10.14710/reaktor.19.1.34-41.

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In this study, the characteristic of cassava starch have been developed through esterification reaction using ethyl lactate. Commercial cassava starch was modified by using (0.5; 0.75; 1.00; 1.25; 1.50 % v/v) ethyl lactate solution with pH 6, 7, 8, 9 for 15, 25, 35, 45, 55 minutes and the drained starch was dried with sun drying. The cassava starch which has been esterified with 1.5% ethyl lactate for 15 minutes pH 6 gave highest volume expansion of 2,438.9 %. For swelling power, the highest value was 19.32 swelling power at variable concentrations of 1.5% ester, esterification period of 15 minutes, and pH 6. The lowest amylose content was 15.68 % in ester concentration of 1.5 %. From the scanning electron micrograph, shows that the cassava starch after and before modification has not changed since the modifications performed under the gelatinization temperature. FTIR spectra of native cassava starch and ester cassava starch shown shift of the carboxyl group of starch from 1072.37 to 1087.80 cm-1 and a decrease in the OH group is from 3452.53 to 3417.81 cm-1. Bond formed indicates that the esterification reaction occurs between cassava starch with ethyl lactate esters. Keywords: volume expansion, cassava starch, ester starch, ethyle lactate, modified starch

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7

Campeche, Daniela Ferraz Bacconi, Douglas Henrique de Holanda Holanda Andrade, Janilson Felix Silva, José Fernando Bibiano Melo, and Ranilson de Souza Bezerra. "Non-starch polysaccharide in diets for hybrid surubim: Effects on metabolism plasticity." Boletim do Instituto de Pesca 45, no. 3 (August 28, 2019): e443. http://dx.doi.org/10.20950/1678-2305.2019.45.3.443.

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8

Semaan, Thierry, Christophe Martayan, Yves Frémat, Anne-Marie Hubert, Juan Gutiérrez Soto, Coralie Neiner, and Juan Zorec. "Spectral and photometric study of Be Stars in the first exoplanet fields of CoRoT." Proceedings of the International Astronomical Union 6, S272 (July 2010): 547–48. http://dx.doi.org/10.1017/s1743921311011409.

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AbstractFirst we investigate the spectral and photometric properties (colours, magnitudes) of a sample of faint Be stars observed in the first exoplanet fields of CoRoT (IR1, LRA1 and LRC1). We determine the fundamental parameters by fitting ESO-FLAMES/GIRAFFE spectra with synthetic models taking account for non-LTE effects. After that we correct these parameters from fast rotation effects. We also study the location of each star in the (logL vs logT) HR diagram. Second we start to analyse the CoRoT light curves to investigate further the possible correlation between the pulsating properties and the fundamental parameters of the stars.

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9

Vesperini, Enrico, Jongsuk Hong, Jeremy J. Webb, Franca D’Antona, and Annibale D’Ercole. "Dynamical effects on the stellar mass function of multiple stellar populations in globular clusters." Proceedings of the International Astronomical Union 14, S351 (May 2019): 346–49. http://dx.doi.org/10.1017/s1743921319007683.

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AbstractWe present a brief summary of the results of a study of the effects of dynamical evolution on the stellar mass function of multiple-population globular clusters. Theoretical studies have predicted that the process of multiple-population cluster formation results in a system in which second-generation (2G) stars are initially more centrally concentrated than first-generation (1G) stars. In the study presented here, we have explored the implications of the initial differences between the 2G and 1G structural properties for the evolution of the local (measured at different distances from a cluster center) and global mass function. We have studied both systems in which 1G and 2G stars start with the same initial mass function (IMF) and systems in which 1G and 2G stars have different IMFs. Finally we have explored the evolution of the spatial mixing and found that the multiscale nature of the clusters studied leads to a dependence of the mixing rate on the stellar mass.

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10

Babić, J., D. Šubarić, Đ. Ačkar, V. Piližota, M. Kopjar, and N. Nedić Tiban. "Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch." Czech Journal of Food Sciences 24, No. 6 (November 12, 2011): 275–82. http://dx.doi.org/10.17221/3325-cjfs.

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The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and differential scanning calorimeter (DSC). The results showed that hydrocolloids retarded the retrogradation of tapioca starch. Enthalpy and temperatures of gelatinisation, as well as solubility, did not vary significantly in starch-hydrocolloid systems. Viscosity of tapioca starch increased on the addition of hydrocolloids: the effect of carrageenan on viscosity was more remarkable than that of pectin.    

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11

Wang, S. P., W. J. Wang, and Z. L. Tan. "Effects of dietary starch types on rumen fermentation and blood profile in goats." Czech Journal of Animal Science 61, No. 1 (July 15, 2016): 32–41. http://dx.doi.org/10.17221/8666-cjas.

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12

Kanaan, A., D. E. Winget, S. O. Kepler, and M. H. Montgomery. "Observational Proof of the ZZ Ceti Red Edge." International Astronomical Union Colloquium 176 (2000): 518. http://dx.doi.org/10.1017/s0252921100058693.

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With a time-series CCD photometry survey, we have demonstrated clearly that the observed red edge for the ZZ Ceti stars instability strip at 11,000 K is not an observational selection effect. Previous surveys for variability among hydrogen atmosphere white dwarfs at around 11,000 K have been carried out using high speed photometry which suffers from variable extinction effects that start becoming important at periods of 15 minutes. In our survey we constantly monitor the sky brightness as well as one or more comparison stars. This is done through the same color filter, therefore minimizing adverse effects of differential extinction. The fact that the theoretical red edge should be around 8,000 K remains, but effects not included in the theory, especially convection-aulsation interaction, could explain it.

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13

Zelenka, J., and Z. Čerešňáková. "Effect of age on digestibility of starch in chickens with different growth rate." Czech Journal of Animal Science 50, No. 9 (December 11, 2011): 411–15. http://dx.doi.org/10.17221/4222-cjas.

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Digestibility of starch was examined in slow-growing cockerels of laying type (SG) and in fast-growing male chickens (FG) of broiler type fed ad libitum on a maize-type diet until Day 22 of age in one-day periods and from Day 22 to Day 100 in three-day periods. Digestibility was estimated using the chromic oxide indicator method. In SG chicks, starch digestibility rapidly increased within the first days of their lives and reached the value of 0.986 already on Day 4 of life. It was maintained on this level till the end of the experiment, which was finished at the age of 100 days. In FG chicks, which in comparison with SG birds consumed more than a double quantity of feed, high starch digestibility was observed as late as on Day 8. From Day 8 to Day 100 of age, starch digestibility slightly but highly significantly (P < 0.01) decreased. The average value of digestibility was lower by 0.008 in broiler type chickens than in SG chickens at this time; nevertheless, digestibility was never below 0.96. The difference was highly significant (P< 0.001).    

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14

Smrčková, P., M. Saglamtas, T. Hofmanová, J. Koláček, D. Chena, and E. Šárka. "Effect of process parameters on slowly digestible and resistant starch content in extrudates." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 503–8. http://dx.doi.org/10.17221/162/2014-cjfs.

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A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120–140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131–144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm.  

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15

Mahnoor Shahzadi, Mahnoor Shahzadi, Weili Zhang Weili Zhang, and M. T. Khan M. T. Khan. "Exciton-polariton in WS2 microcavity in the presence of the optical Stark effect." Chinese Optics Letters 17, no. 2 (2019): 020014. http://dx.doi.org/10.3788/col201917.020014.

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16

Yulianto, Aton, Fitri Nur Kayati, Bayu Novariawan, and Arni Supriyanti. "The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch." International Journal of Chemical Engineering and Applications 11, no. 2 (April 2020): 67–70. http://dx.doi.org/10.18178/ijcea.2020.11.2.782.

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17

Jung, Jin-Sup, Hui-Fang Liu, and Jun Han. "The Effect of Self-Efficacy of Small Business Start-ups in Korea and China on Startup Performance: Focusing on the Mediating Effect of Startup Intention and the Moderating Effect of Digital Transformation." International Academy of Global Business and Trade 18, no. 6 (December 31, 2022): 1–18. http://dx.doi.org/10.20294/jgbt.2022.18.6.1.

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Purpose - This study is aimed at small business start-ups in Korea and China, and examines the effect of “self-efficacy,” an individual factor that affects the start-up performance of small business owners on “startup intention” and “start-up performance”. In addition, we will also consider the mediating effect of start-up intention and the moderating effect of digital transformation. At present, due to the proliferation of digital technologies and the prolongation of COVID-19, it is difficult for small business start-ups to operate with their existing business models. Therefore, we have focused on “digital transformation” as one of the capabilities they need. We also wanted to know whether digital transformation has a positive moderating effect between start-up intention and start-up performance in small businesses of Korea and China. Design/Methodology/Approach - In existing research, various factors explaining the start-up performance in small business were reviewed. In this study, the self-efficacy of small business start-ups was set as the independent variable and the start-up performance as the dependent variable. In addition, the mediating effect of the start-up intention was examined. As mentioned above, we also tried to look at the moderating effect of digital transformation. After establishing a research model based on the existing research, a survey was conducted for small business start-ups in Korea and China for empirical test, and the results were analyzed. Findings - In the case of small business start-ups in both Koreas and China, most of the relationships among self-efficacy, start-up intention, and start-up performance showed the same results. On the other hand, in the case of the moderating effect of digital transformation, positive moderating effect was found in Korea. However, there was no moderating effect in China. Research Implications - In both samples from Korea and China, self-efficacy had a positive effect on startup performance through start-up intention. It is inferred that the difference in the moderating effect is due to various factors such as culture, institutions, and policies between Korea and China. Finally, academic, economic, and policy implications were suggested.

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18

Olaiya, Surya, Oke, Rizal, Sadiku, Ray, Farayibi, Hossain, and Abdul Khalil. "Properties and Characterization of a PLA–Chitin–Starch Biodegradable Polymer Composite." Polymers 11, no. 10 (October 11, 2019): 1656. http://dx.doi.org/10.3390/polym11101656.

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This paper presents a comparison on the effects of blending chitin and/or starch with poly(lactic acid) (PLA). Three sets of composites (PLA–chitin, PLA–starch and PLA–chitin–starch) with 92%, 94%, 96% and 98% PLA by weight were prepared. The percentage weight (wt.%) amount of the chitin and starch incorporated ranges from 2% to 8%. The mechanical, dynamic mechanical, thermal and microstructural properties were analyzed. The results from the tensile strength, yield strength, Young's modulus, and impact showed that the PLA–chitin–starch blend has the best mechanical properties compared to PLA–chitin and PLA–starch blends. The dynamic mechanical analysis result shows a better damping property for PLA–chitin than PLA–chitin–starch and PLA–starch. On the other hand, the thermal property analysis from thermogravimetry analysis (TGA) shows no significant improvement in a specific order, but the glass transition temperature of the composite increased compared to that of neat PLA. However, the degradation process was found to start with PLA–chitin for all composites, which suggests an improvement in PLA degradation. Significantly, the morphological analysis revealed a uniform mix with an obvious blend network in the three composites. Interestingly, the network was more significant in the PLA–chitin–starch blend, which may be responsible for its significantly enhanced mechanical properties compared with PLA–chitin and PLA–starch samples.

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19

Ononye, Uzoma, Peter Ofili, Francis Ndudi, and Kenneth Chukwujioke Agbim. "Family support, psychological capital, and start-up formation." Problems and Perspectives in Management 20, no. 1 (March 15, 2022): 342–52. http://dx.doi.org/10.21511/ppm.20(1).2022.28.

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The influence of family support and psychological capital (PsyCap) is a topical discourse in entrepreneurship studies due to the unsupportive and turbulent environments most entrepreneurs operate in. However, studies concluding on the nature and direction of family support and PsyCap effects on start-up formation appear scant. This study aims to empirically examine family support effects on start-up formation with psychological capital (PsyCap) as a mediation factor. Specific emphasis was given to extended family support. The study utilized the partial least square (PLS) method for hypotheses testing with cross-sectional data collected from 261 randomly sampled trainees in an entrepreneurship training program organized by the Delta State Ministry of Youth Development. The PLS analysis showed that family support (β = 0.317, p = 0.000) and PsyCap (β = 0.202, p = 0.000) have a significant positive effect on start-up formation. The results proved that family support and PsyCap are valuable antecedent factors for positioning entrepreneurs to engage and thrive productively in the start-up formation process. Furthermore, PsyCap did not mediate the significant positive effect of family support on start-up formation (β = 0.235, p = 0.000; β = 0.103, p = 0.052). This result demonstrates that family support may not be enough for PsyCap to transmit its significant positive effect on start-up formation. Hence, there is a need to procure other alternate support from formal or informal settings.

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20

Livinus, A. Obasi, C. Opara Charles, and Okpala and Akuma Oji Ken. "Effect of Sodium Alginate on Proton Conductivity of Cassava Starch in a Microbial Fuel Cell." Greener Journal of Biological Sciences 3, no. 2 (February 12, 2013): 074–83. http://dx.doi.org/10.15580/gjbs.2013.2.120112309.

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21

Hussain, S. "Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties." Czech Journal of Food Sciences 33, No. 6 (June 3, 2016): 556–63. http://dx.doi.org/10.17221/243/2015-cjfs.

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22

Díaz-Montes, Esla, Jesús Antonio Valencia-Arredondo, and Jorge Yáñez-Fernández. "Efecto de la microencapsulación (maltodextrina-almidón de chinchayote) en la capacidad antioxidante del Capulín (Prunus serotina)." Mexican Journal of Biotechnology 3, no. 2 (April 1, 2018): 23–36. http://dx.doi.org/10.29267/mxjb.2018.3.2.23.

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El fruto del Capulín (FC) contiene compuestos bioactivos, de carácter fenólico principalmente, que son valorados por la industria alimentaria y farmacéutica por la actividad antioxidante que poseen. Sin embargo, la poca estabilidad que tiene este tipo de compuestos ante condiciones medioambientales provoca su degradación y pérdida. El secado por aspersión como método de microencapsulamiento resulto ser una alternativa viable para la protección de los polifenoles extraídos del FC; probándose 8 mezclas de maltodextrina (MD) y almidón de chinchayote (AC) como agentes encapsulantes (1-10% de concentración), el tratamiento T8 (10-0% MD-AC) resulto en un polvo con poca actividad de agua y obtuvo los mejores resultados de rendimiento y solubilidad (89.13 y 75.43%, respectivamente), además de presentar buenos resultados en cuando al contenido fenólico (109.75 mg GAE/mL) y a la actividad antioxidante (51.89 mg AAE/mL). Por tal, el proyecto propone la modificación de la solubilidad del AC para re-evaluarlo como encapsulante.

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23

Browne, E. M., D. T. Juniper, M. J. Bryant, D. E. Beever, and A. V. Fisher. "Intake, live-weight gain and carcass characteristics of beef cattle given diets based on forage maize silage harvested at different stages of maturity." Animal Science 79, no. 3 (December 2004): 405–13. http://dx.doi.org/10.1017/s1357729800090275.

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AbstractAdvancing maturity of forage maize is associated with increases in the proportion of dry matter (DM) and starch, and decreases in the proportions of structural carbohydrates in the ensiled crop. This experiment investigated the effects of three maize silages of 291 (low), 339 (medium) and 393 (high) g DM per kg fresh weight on the performance of 48 Simmental X Holstein-Friesian cattle. Equal numbers of steers (mean start weight = 503 (s.d. 31.3) kg) and heifers (mean start weight = 378 (s.d. 11.2) kg) were offered individually isonitrogenous diets composed of the three silages plus a protein supplement with minerals once daily until slaughter at the target live weight of 575 and 475 kg for steers and heifers, respectively. Intake was reduced on the low diet (P < 0.01) compared with the other two treatments. Dietary starch intake increased by a total of 1 kg/day between low and medium diets but by only 0.2 kg/day between medium and high diets. Unlike starch intake, total neutral-detergent fibre intake showed no significant difference (P > 0.05) between diets. There were no differences in live-weight gain between treatments but differences (F < 0.05) in food conversion efficiency indicated relative gains of 115,100 and 102 g gain per kg DM intake for diets low, medium and high, respectively. There were no differences between diets in carcass weights, fat score and overall conformation.

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24

Lara, Sandra, and Felipe Salcedo. "Rheological Characterization of Starch Gelatinization: Effects of plasticizer/starch ratio and clay content in corn-starch/glycerol thermoplastic starch (TPS)." MRS Proceedings 1622 (2014): 161–67. http://dx.doi.org/10.1557/opl.2014.8.

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ABSTRACTThis work presents a systematic rheological study of the gelatinization process of corn-starch plasticized with glycerol, showing the effects of the glycerol/starch ratio, water/starch ratio, and clay (montmorillonite) content. Gelatinization temperatures at different heating rates in rheological oscillatory temperature-sweep experiments were determined for different corn-starch/glycerol/clay formulations. The influences of the different formulation variables on the gelatinization processes and on the gel properties are analyzed. Some hypotheses postulating how the different intermolecular interactions present in the composites are responsible for these effects are discussed.

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25

Zarzecka, Krystyna, Marek Gugała, Iwona Mystkowska, and Anna Sikorska. "Changes in dry weight and starch content in potato under the effect of herbicides and biostimulants." Plant, Soil and Environment 67, No. 4 (March 30, 2021): 202–7. http://dx.doi.org/10.17221/622/2020-pse.

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The aim of the study was to determine the interaction of herbicides and herbicides with biostimulants on the accumulation of dry matter and starch in potato tubers. In a three-year field experiment based on the method of randomised sub-blocks, two factors were taken into account. The first factor were potato cultivars: Bartek, Gawin, Honorata. The second factor were five methods of herbicides and biostimulants application: (1) the control object without chemical protection (CO); (2) herbicide linuron + clomazone (Harrier 295 ZC) (H); (3) herbicide linuron + clomazone (Harrier 295 ZC) and biostimulant Ecklonia maxima (Kelpak SL) – (H + K); (4) herbicide metribuzin (Sencor 70 WG) – (S); (5) herbicide metribuzin (Sencor 70 WG) and biostimulant sodium para-nitrophenol, sodium ortho-nitrophenol, sodium 5-nitroguaiacol (Asahi SL) – (S + A). The cultivars and weather conditions significantly affected the content and yields of dry matter and starch. The herbicides and biostimulants used determined the starch accumulation as well as dry matter and starch yields. Most starch in tubers (more by 3.7 g/kg) and the highest dry matter and starch yields (more by 2.87 and 1.79 t/ha, respectively), compared to the control object, were obtained after the application of the herbicide Sencor 70 WG and biostimulant Asahi SL.

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26

Guarás, M. Paula, Vera A. Alvarez, and Leandro N. Ludueña. "Effect Of Storage Time, Plasticizer Formulation And Extrusion Parameters On The Performance Of Thermoplastic Starch Films." Advanced Materials Letters 10, no. 3 (December 31, 2018): 206–14. http://dx.doi.org/10.5185/amlett.2019.2205.

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27

Shulga, Oksana, Anastasia Chorna, and Sergii Shulga. "Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings." Chemistry & Chemical Technology 14, no. 1 (February 20, 2020): 81–87. http://dx.doi.org/10.23939/chcht14.01.081.

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28

Karachevtseva, L. "Wannier–Stark electro-optical effect and photonic modes in 2D macroporous silicon structures with SiO2 nanocoatings." Semiconductor Physics Quantum Electronics and Optoelectronics 16, no. 3 (September 30, 2013): 240–45. http://dx.doi.org/10.15407/spqeo16.03.240.

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29

Yang, Q. Z., Z. G. Xiao, Y. Zhao, Ch J. Liu, Y. Xu, and J. K. Bai. "Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers." Czech Journal of Food Sciences 33, No. 5 (June 3, 2016): 464–73. http://dx.doi.org/10.17221/125/2015-cjfs.

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Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.

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30

Lockyer, S., and A. P. Nugent. "Health effects of resistant starch." Nutrition Bulletin 42, no. 1 (January 5, 2017): 10–41. http://dx.doi.org/10.1111/nbu.12244.

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31

HILEMAN, BETTE. "STARK EFFECTS FROM GLOBAL WARMING." Chemical & Engineering News 83, no. 12 (March 21, 2005): 47–48. http://dx.doi.org/10.1021/cen-v083n012.p047.

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32

Vujanić, Ivana, Đorđe Dabetić, Ivana Erić, and Maja Đokić. "The effects of state funded support on the survival of start-up companies in Serbia." Oditor 7, no. 1 (2021): 71–100. http://dx.doi.org/10.5937/oditor2101071v.

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This paper examines the existence of a cause-and-effect relationship between state funding and the lifespan of startup companies in Serbia. The literature is dominated by two opposing views. According to first, there is a positive impact of state financial support on the growth and the survival rate of companies. On the other hand, the prevailing notion is that state financial support for startups, especially in countries in transition, is less efficient than other state measures. The goal of this paper is to evaluate the effectiveness of state financial support for newly formed companies in Serbia, given the contradictory results presented. The starting assumption is that the financial resources that the state allocates through subsidies and dedicated loans for start-up companies in Serbia has a positive effect on the duration of their lifespan. The survey covered 100 companies that had been founded in the period of 5 to 6 years. The data obtained was statistically analyzed using appropriate non-parametric methods. Results show the presence of a positive impact of state funded support on the lifespan of start-up companies in Serbia. The results obtained can help further define state policies for the development of small and medium-sized enterprises.

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33

Gupta, PD. "Effects of Low Estrogens: Vaginal Atrophy." Obstetrics Gynecology and Reproductive Sciences 6, no. 1 (January 5, 2022): 01–03. http://dx.doi.org/10.31579/2578-8965/096.

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Estrogens are the group of hormones which makes a woman a woman. Girls at menarche start making it and under normal conditions sufficient levels are maintained in the women's body until menopause. During perimenopause, menopause and postmenopause the hormone levels start fluctuating and if maintained low for a longer period, it starts giving various problems. Fluctuating levels of estrogen causes, hot flashes, night sweats, vaginal dryness, depression, and mood swings. Sleep disturbances brain fog and may be heart disease, osteoporosis, obesity and the appearance of unwanted facial hair. These problems can be overcome by supplementing with phytoestrogens or hormone replacement therapy.

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K, Pushkala. "Effects of Low Estrogens: Vaginal Atrophy." Open Access Journal of Gynecology 6, no. 4 (November 2, 2022): 1–4. http://dx.doi.org/10.23880/oajg-16000224.

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Estrogens are the group of hormones which makes a woman a woman. Girls at menarche start making it and under normal conditions sufficient levels are maintained in the women’s body until menopause. During perimenopause, menopause and postmenopause the hormone levels start fluctuating and if maintained low for a longer period, it starts giving various problems. Fluctuating levels of estrogen causes, hot flashes, night sweats, vaginal dryness, depression, and mood swings. Sleep disturbances brain fog and may be heart disease, osteoporosis, obesity and the appearance of unwanted facial hair. These problems can be overcome by supplementing with phytoestrogens or hormone replacement therapy

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35

Li, Jeng-Yune, and An-I. Yeh. "Effects of starch properties on rheological characteristics of starch/meat complexes." Journal of Food Engineering 57, no. 3 (May 2003): 287–94. http://dx.doi.org/10.1016/s0260-8774(02)00309-6.

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36

Kaewtatip, Kaewta, Metinee Poungroi, Berta Holló, and Katalin Mészáros Szécsényi. "Effects of starch types on the properties of baked starch foams." Journal of Thermal Analysis and Calorimetry 115, no. 1 (June 9, 2013): 833–40. http://dx.doi.org/10.1007/s10973-013-3149-5.

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Li, Enpeng, Sushil Dhital, and Jovin Hasjim. "Effects of grain milling on starch structures and flour/starch properties." Starch - Stärke 66, no. 1-2 (March 20, 2013): 15–27. http://dx.doi.org/10.1002/star.201200224.

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38

Li, W., S. Yan, and Z. Wang. "Effect of spikelet position on starch proportion, granule distribution and related enzymes activity in wheat grain ." Plant, Soil and Environment 59, No. 12 (December 1, 2013): 568–74. http://dx.doi.org/10.17221/586/2013-pse.

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The starch proportion, starch granule distribution, and activities of enzymes involved in starch synthesis in different spikelet positions were examined during grain development in two high-yielding winter wheat cultivars. The results showed that grain number and weight per spikelet in different spatial position showed a single-peak curve from the base to the top in a wheat spike. Upper spikelets had the highest starch and amylose proportion followed by basal spikelets, whereas middle spikelets had the lowest. Starch and amylose absolute content was in opposition to their proportion. The volume of B- and A-type granule in grain of middle spikelets was remarkably higher and lower than those of basal and upper spikelets, respectively. However, no significant difference occurred in the number of A- and B-type granule in grains among different spikelet position. Compared with the basal and upper spikelets, the middle spikelets showed higher sucrose and ATP content and activities of starch biosynthetic enzymes, and subsequently higher starch absolute content. The results suggested that superior sucrose providing and degradation capacity and the high activities of enzymes involved in starch synthesis resulted in development of B-type starch granule in grain of middle spikelets.

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Winterová, R., M. Holasová, and V. Fiedlerová. "Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions." Czech Journal of Food Sciences 34, No. 1 (June 3, 2016): 61–67. http://dx.doi.org/10.17221/453/2015-cjfs.

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40

Hwang, Hye-Jung. "The Effects of We Start Home Visiting Intervention Program on the Development of Infants from Low-Income Families." Journal of the Korean Home Economics Association 49, no. 3 (April 30, 2011): 55–66. http://dx.doi.org/10.6115/khea.2011.49.3.055.

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Dwarkadas, Vikram V. "Ionization-Gasdynamic Simulations of Wind-Blown Nebulae around Massive Stars." Galaxies 10, no. 1 (February 17, 2022): 37. http://dx.doi.org/10.3390/galaxies10010037.

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Using a code that employs a self-consistent method for computing the effects of photo-ionization on circumstellar gas dynamics, we model the formation of wind-driven nebulae around massive stars. We take into account changes in stellar properties and mass-loss over the star’s evolution. Our simulations show how various properties, such as the density and ionization fraction, change throughout the evolution of the star. The multi-dimensional simulations reveal the presence of strong ionization front instabilities in the main-sequence phase, similar to those seen in galactic ionization fronts. Hydrodynamic instabilities at the interfaces lead to the formation of filaments and clumps that are continually being stripped off and mixed with the low density interior. Even though the winds start out as completely radial, the spherical symmetry is quickly destroyed, and the shocked wind region is manifestly asymmetrical. The simulations demonstrate that it is important to include the effects of the photoionizing photons from the star, and simulations that do not include this may fail to reproduce the observed density profile and ionization structure of wind-blown bubbles around massive stars.

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CINI, MICHELE, A. D’ANDREA, and C. VERDOZZI. "MANY-PHOTON EFFECTS IN INELASTIC LIGHT SCATTERING: THEORY AND MODEL APPLICATIONS." International Journal of Modern Physics B 09, no. 10 (April 30, 1995): 1185–204. http://dx.doi.org/10.1142/s0217979295000501.

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A new formalism, based on the method of Excitation Amplitudes, is presented in order to set up a theory of the second harmonic generation (SHG) and other Inelastic Light Scattering phenomena, like the dynamical Start effect, when many-photon effects are considered. We develop the quantum theory and its semiclassical limit on equal footing, and show that the maximum intensity of the Second Harmonic fields does not generally correspond exactly to twice the incident frequency. The most interesting case occurs in highly polarizable systems when the exciting field is strong enough to produce appreciable many-photon effects, yet there are still observable quantum fluctuations. The inclusion of electron-photon coupling to all orders then leads to new effects, including a contribution of the Dynamical Stark Effect to the SHG response, as shown by model calculations.

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43

Kostić, Danijela. "Optimization of preparation of rosehip tea from the area of Stara Planina Mt." Etnobotanika 1, no. 1 (December 2021): 57–69. http://dx.doi.org/10.46793/etnbot21.57k.

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Stara Planina Mt is rich in medicinal plants, that are natural sources of various bioactive substances and have many useful medicinal properties. Rosehip, the fruit of wild rose (Rosa canina L.) is very popular and widely used. There is extensive empirical evidence of its therapeutic effects. The high content of vitamins, organic acids, phenolic compounds, carotenoids and pleasant taste define it as a valuable dietary supplement. There are different procedures for making rosehip teas. In this paper, we have optimized the process of preparation of rosehip tea from the aspect of maximum extraction and preservation of vitamin C content in tea. The antioxidant activity of aqueous extracts of rosehips, depending on the extraction time and the temperature at which the extraction is performed, was also examined..The free radical scavenging activity of the plant extracts was analyzed by using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay. Optimal conditions are 30 minutes and a temperature of 40 °С. In this way, vitamin C is best extracted and its stability is preserved, which results in the high antioxidant activity of the tested teas.

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Sondari, Dewi, Faizatul Falah, Riska Suryaningrum, Fahriya Puspita Sari, Fahriya Puspita Sari, Athanasia Amanda Septefani, Athanasia Amanda Septefani, et al. "Biofilm Based on Modified Sago Starch: Preparation and Characterization." Reaktor 19, no. 3 (October 25, 2019): 125–30. http://dx.doi.org/10.14710/reaktor.19.3.125-130.

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Biofilms made from modified sago starch to improve the mechanical and physical properties have been studied. This study aimed to prepare and characterize biofilms from sago starch and modified sago (acetylation, oxidation, cross-link and precipitation). Modified of sago starch was prepared by some methods: precipitation using ethanol as solvent, acetylation modified of sago starch using acetic anhydride, oxidation modification using hydrogen peroxide and cross-link modification using sodium acetate. Biofilms were made from modified sago using glycerol with a concentration of 1.0% weight, where glycerol acts as a plasticizer to impart the thermoplasticity of the starch film. Biofilm made from native sago was then compared to biofilm from modified sago starch. The effects of modified sago starch to the biofilm were measured on its moisture contents, contact angle value, mechanical properties such as elongation and tensile strength. The chemical structures were evaluated by Fourier-transform infrared spectroscopy (FTIR) and morphology of biofilm were measured by Scanning Electron Microscope (SEM). The optimum condition of modified sago starch used in biofilm in this study is by acetylation. The result show that modified acetylation of sago starch can improve the properties of biofilm Keywords: biofilms, sago, acetylation, oxidation, cross link, SEM, FTIR

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45

Jakopin, Edvard. "Effects of structural changes in the economy of the Republic of Serbia: Old problems, new reform challenges." Ekonomski horizonti 22, no. 3 (2020): 191–208. http://dx.doi.org/10.5937/ekonhor2003191j.

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Structural changes in the economy directly affect macroeconomic and financial stability, income growth, productivity and economic efficiency, social inclusion, and the improved quality of life. The global contraction in 2020, caused by COVID-19, the deepest since the Second World War, will cause a great global economic reset, extreme poverty will increase, and the biggest permanent loss will be in human capital. The biggest consequences for the Serbian economy will be a slowdown in structural reforms. The key performance of the economy in the conjunctural period was positive and affected the growth of the resilience of the economic system, but the research showed that the implemented structural reforms were insufficient and slow, that the old problems are still the causes of low competitiveness. In the context of new reform challenges, the focus of activities needs to be shifted towards creating a stimulating environment for the development of domestic entrepreneurship and the growth of private investment in order to increase trust in the entrepreneurship-institution relationship.

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Herceg, I. L., A. R. Jambrak, D. Šubarić, M. Brnčić, S. R. Brnčić, M. Badanjak, B. Tripalo, D. Ježek, D. Novotni, and Z. Herceg. "Texture and pasting properties of ultrasonically treated corn starch." Czech Journal of Food Sciences 28, No. 2 (April 19, 2010): 83–93. http://dx.doi.org/10.17221/50/2009-cjfs.

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The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was examined. Suspensions were treated with different intensities and treatment times (15 min and 30 min) using an ultrasound probe set and bath. The treatments with high power ultrasound probes caused a significant lowering of the starting gelatinisation temperatures of corn starch. The ultrasound treatment caused disruption of starch granules by cavitational forces and made the granules more permeable to water. The highest viscosity was observed for the treatment with 300 W probe. Also, a statistically significant increase in solubility in water (20°C) was observed, being caused by the disruption of starch granules and molecules by ultrasound treatment. When applying more powerful ultrasound, starch granules, specifically in the amorphous region, are much more mechanically damaged. The texture profile analyses of the starch gel prepared from the suspensions that had been treated with ultrasound probe presented higher hardness and higher values of adhesiveness and cohesiveness when compared with untreated suspensions or those treated with ultrasound bath. Micrography showed an obvious impact of ultrasound on the structure of starch granules. Ultrasound treatment ruptures and mechanically damages the starch granules causing collapse of cavitation bubbles which induces high pressure gradients and high local velocities of the liquid layers in their vicinity.

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Dozier, Crystal A., Angelina G. Perrotti, and Elayne V. Howard. "Effects of acetolysis on starch granules." Journal of Archaeological Science: Reports 36 (April 2021): 102818. http://dx.doi.org/10.1016/j.jasrep.2021.102818.

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48

Springer, Ofer M., and Nir J. Shaviv. "Asteroseismic effects in close binary stars." Monthly Notices of the Royal Astronomical Society 434, no. 3 (July 27, 2013): 1869–82. http://dx.doi.org/10.1093/mnras/stt1041.

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49

FERRARI, L., G. ESTRELA, and M. MALHEIRO. "RELATIVISTIC EFFECTS IN POLYTROPIC COMPACT STARS." International Journal of Modern Physics E 16, no. 09 (October 2007): 2834–37. http://dx.doi.org/10.1142/s0218301307008525.

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We solve numerically the two first order differential equations obtained by Tooper for polytropic compact stars. These equations depend on the polytropic index n related to the adiabatic index Γ = 1 + 1/n and on a parameter σ that manifests the relativistic content of the polytropic equation of state (EOS). In this work we investigate the effect of increasing σ for two polytropic EOS: the case of a nonrelativistic Fermi gas (n = 1.5) and the relativistic one (n = 3.0). We show that for large values of σ, where the sound velocity is not small in comparison to the velocity of light, the matter density is more concentrated in the center of the star and as a consequence the star mass also is: this effect is quite strong in the case of the relativistic fermi gas.

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HAYASHI, TORU, SETSUKO TODORIKI, and KAORU KOHYAMA. "Irradiation Effects on Pepper Starch Viscosity." Journal of Food Science 59, no. 1 (January 1994): 118–20. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06912.x.

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