Articles de revues : « BRWW »

1

Hong Gam, Do, Duong Huong Huynh, Phan Thi Lan Anh, Nguyen Hoang Duong et Do Thi Kim Hoa. « Evaluation of the effects of agricultural LED lighting on in vitro propagation of Cordyceps militaris (Link.) Fries ». Vietnam Journal of Biotechnology 17, n^o 3 (28 novembre 2020) : 473–81. http://dx.doi.org/10.15625/1811-4989/17/3/15707.

Texte intégral

Résumé :

In this study, the effects of various agricultural LED lights (LED NN), including single red LED (R), single blue LED (B), and four combinations of blue, red, and warm white (W) LED (BR, BRW1, BRW2, BRW3) on the growth and development of C. militaris (Link.) Fries were evaluated in vitro. After 7 days, samples subjected to LED NN showed shorter sporocarp sprouting time and higher sprouting ratio than the control, which was subjected to T5 fluorescent light. After 2 months, LED lights with high red ratio, such as single red LED and LED BR, had suppressing effect on the growth and development of C. militaris (Link.) Fries. On the other hand, combinations of red, blue, and warm white such as LED BRW1, LED BRW2, and LED BRW3 had the positive impact on the growth and development of this fungus. Notably, samples subjected to LED BRW2 reached 5.79 cm in height, fresh biomass of 3.67 g/20 samples. Cordycepin and Adenosine levels were 64.2 and 6.37 mg/100 g fresh mass, respectively. All of studied indicators were the higher compared to those of the control and other LED lighting schemes. Therefore, it can be conlcuded that LED lighting combination with BRW2 ratio of 1:5:1 and luminous intensity of 45±2 µmol.m-2.s-1 (511,59 Lux) was suitable for the growth and development of C. militaris (Link.) Friesand a potential replacement of fluorescent light for C. militaris (Link.) Friesin vitro propagation.

Styles APA, Harvard, Vancouver, ISO, etc.

2

Fang, Zhiqiang, Guoqing Wang, Yangkai Xiong, Jiang Li, Yu Yang, Lei Huang, Peiqing Wang, Jianhe Liao et Aimin Wang. « Anti-Corrosion Performance of Polyaniline Coated Basalt Rockwool Wastes/Epoxy Resin Coatings ». Coatings 11, n^o 4 (16 avril 2021) : 463. http://dx.doi.org/10.3390/coatings11040463.

Texte intégral

Résumé :

Basalt rockwool wastes with large output, which are toxic and require expensive environmental treatment, are produced during the production of rock wool. Hence, it is urgent to find an effective method to reuse these materials. In this study, polyaniline (PANI)-coated basalt rockwool wastes (BRWs) were prepared as fillers to serve in coatings for the anticorrosion study. Results show that the PANI-coated BRW (PANI@BRW) had enhanced dispersion stability in several conventional solvents and improved the anticorrosion performance of the epoxy resin coating. A high protection efficiency of 97.7% could be obtained from the coating with 5% fillers after immersion for 30 days. This study not only provides a promising method of solving the issues caused by BRW, but also turns these wastes into valuable substances.

Styles APA, Harvard, Vancouver, ISO, etc.

3

Gấm, Đỗ Thị, Chu Hoàng Hà Chu Hoàng Hà Chu Hoàng Hà, Phạm Bích Ngọc Phạm Bích Ngọc Phạm Bích Ngọc, Nguyễn Khắc Hưng, Phan Hồng Khôi, Hà Thị Thanh Bình, Nguyễn Như Chương, Lường Tú Nam et Nguyễn Thị Thúy Bình. « Effect of led light on in vitro growth and developmentof Anoectochilus roxburghii ». Vietnam Journal of Biotechnology 15, n^o 1 (20 avril 2018) : 97–104. http://dx.doi.org/10.15625/1811-4989/15/1/12324.

Texte intégral

Résumé :

Recently, LED lighting technology has been developed fast and strongly. It has been widely used in many new fields. LEDs have been tested as an artificial light source during micropagation and tissue culture of various plants species as an alternative to traditional light sources to save energy and improve the efficiency of the culture process. In this study, effects of LED light at different wavelengths and luminous intensities on growth of Anoectochilus roxburghii's buds in vitro were investigated. Anoectochilus's buds were cultured under the different light conditions, such as LED in monochromatic red (R), LED in monochromatic green (B) , LED in the green and red light combining with warm white light (W) in different ratios (BRW 1, BRW2, BRW3 and BR). After 3 months of culture, the results showed LED B at strong luminous intensity (79 ± 3 μmol.m-2.s-1) inhibited the growth and development of Anoectochilus roxburghii. In contrast, BR LED with low luminous intensity (30 ± 1μmol.m-2.s-1) had made a positive effect on growth and development of Anoectochilus roxburghii. The plant height (5,88 cm), root length (1,33 cm), fresh plant weight (0,169 g/plant), leaf area (0,82 cm2), fresh leaf weight (18,33 mg/leaves) of plants in vitro were found higher than those of plants grown under T5 fluorescent lighting conditions (as control). Besides, chlorophyll a, chlorophyll b and total chlorophyll content of leaves (285,40 µg/g, 196,40 µg/g, 481,80 µg/g respectively) were higher than in the control and other versions of LED combine. The results also showed that the LED light with combined ratio of BR = 1: 4 at luminous intensity of 30 μmol.m-2.s-1 were suitable for the growth of Anoectochilus roxburghii. Therefore, BR LED (1:4) light condition should be replaced fluorescent light sources in vitro culture of Anoectochilus roxburghii in future.

Styles APA, Harvard, Vancouver, ISO, etc.

4

Leng, Yujia, Lianmin Hong, Tao Tao, Qianqian Guo, Qingqing Yang, Mingqiu Zhang, Xinzhe Ren, Sukui Jin, Xiuling Cai et Jiping Gao. « Mapping of QTLs for Brown Rice Traits Based on Chromosome Segment Substitution Line in Rice (Oryza sativa L.) ». Agriculture 13, n^o 5 (24 avril 2023) : 928. http://dx.doi.org/10.3390/agriculture13050928.

Texte intégral

Résumé :

Brown rice traits are critical to both grain yield and quality. In the present study, the chromosome segment substitution lines (CSSLs) population derived from a cross between japonica Koshihikari and indica Nona Bokra was used to analyze the brown rice length (BRL), brown rice width (BRW), length–width ratio of brown rice (BLWR), brown rice thickness (BRT), brown rice perimeter (BRP), brown rice area (BRA), thousand-grain weight of brown rice (BRGW), brown rice ratio (BRR), taste value of brown rice (BTV), and water content of brown rice (BWC). Correlations analysis showed that most of the brown rice traits had significant correlations with each other, except for BRR, BTV, and BWC. A total of sixty-one QTLs for these traits were identified under three environments, which mapped to chromosomes 1, 2, 3, 5, 6, 7, 8, 10, 11, and 12, with the LOD ranging from 2.52 to 16.68 and accounting for 2.60 to 25.38% of the total phenotypic variations. Moreover, thirty pairs of epistatic interactions for BRL, BRW, BLWR, BRP, and BRA were estimated and distributed on all chromosomes except 10. These findings will provide a further understanding of the genetic basis of brown rice traits and facilitate the genetic improvement of rice yield and quality through breeding.

Styles APA, Harvard, Vancouver, ISO, etc.

5

Guizzo, Erico. « Brew, baby, brew ». IEEE Spectrum 46, n^o 1 (janvier 2009) : 63–64. http://dx.doi.org/10.1109/mspec.2009.4734320.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

6

Magammana, Chathuranga Manhari, Cheryl Rosita Rock, Long Wang et Virginia Gray. « A Comparison of the Polyphenolic and Free Radical Scavenging Activity of Cold Brew versus Hot Brew Black Tea (Camellia Sinensis, Theaceae) ». Journal of Food Research 8, n^o 3 (2 avril 2019) : 35. http://dx.doi.org/10.5539/jfr.v8n3p35.

Texte intégral

Résumé :

Recently, a new trend called cold brewing gained popularity in the tea and coffee beverage industry. Cold brew and hot brew black tea may have different sensory qualities and antioxidant levels because of their polyphenolic properties and brewing processes. The objectives of this study were to determine antioxidant properties and polyphenolic content of commercial brands of cold brew and hot brew black tea. The total phenolic content of the cold brew tea was determined to be 0.19 mg/mL gallic acid equivalents/100 g and hot brew tea was 0.43 mg/mL gallic acid equivalents/100 g when assayed by Folin-Ciocalteu’s reagent method. The total flavonoid content of the cold brew tea was 0.40 mg/mL catechin equivalents/100 g and hot brew was 1.01 mg/mL catechin equivalents/100 g. Moreover, antioxidant capacity of cold brew and hot brew black tea was analyzed where their ability to scavenge DPPH radicals was 86.3% and 88.1% respectively. There was a significant difference in total phenolic content between hot brew and cold brew (p = 0.004). Similarly, there was a significant difference in total flavonoid between cold brew and hot brew (p = 0.004). Additionally, there was a significant difference in DPPH scavenging activity between cold brew and hot brew (p = 0.016). Overall, it can be concluded that although cold brew tea contained a lower amount of phenolics and flavonoids as compared to hot brew tea, they both were able to scavenge DPPH radicals in nearly same capacity.

Styles APA, Harvard, Vancouver, ISO, etc.

7

Perez, Paloma Belle, Anne Elizabeth Gunter, Minhee Pak Moody, Aurora Grace Vincent, Christian Rene Perez, Renee Makowski Serra et Marc Hale Hohman. « Investigating Long-Term Brow Stabilization by Endotine-Assisted Endoscopic Brow Lift with Concomitant Upper Lid Blepharoplasty ». Annals of Otology, Rhinology & ; Laryngology 130, n^o 10 (25 février 2021) : 1139–47. http://dx.doi.org/10.1177/0003489421997653.

Texte intégral

Résumé :

Objective: To determine whether Endotine-assisted endoscopic brow lift with concomitant upper lid blepharoplasty provides long-term brow elevation. Methods: Pre- and post-operative photographs from 35 patients who underwent endoscopic brow lift using Endotine Forehead 3 mm implants with concomitant upper lid blepharoplasty were measured to determine changes in brow height with surgery and up to 55 months post-operatively. Photographs of 20 control subjects who did not undergo periorbital surgery and 11 control subjects who underwent upper blepharoplasty without brow lifting were also measured to provide a basis for comparison. Emotrics software was used to perform automated brow height measurements in order to determine elevation and longevity achieved with endoscopic brow lifting in conjunction with upper lid blepharoplasty. Results: There was a statistically significant increase in brow height post-operatively, averaging 1.6 mm ( P < .0001, 95% confidence interval 0.95-2.18 mm). Fifty-four percent of patients had follow-up beyond 6 months post-operatively and 40% had follow-up beyond 1 year. Elevation remained stable over time with no statistically significant change across all serial post-operative visits. There was no statistically significant difference in brow elevation based on gender or age, or between right and left sides. Conclusion: Endotine-assisted endoscopic brow lift in conjunction with upper lid blepharoplasty provides modest brow elevation and long-term brow fixation as demonstrated by stable post-operative brow height measurements for up to 55 months.

Styles APA, Harvard, Vancouver, ISO, etc.

8

Wald, Hedy S. « Brew ». JAMA 299, n^o 19 (21 mai 2008) : 2255. http://dx.doi.org/10.1001/jama.299.19.2255.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

9

Chasan, Paul E., et Adam T. Hauch. « The K-Wire Fixation Technique for Endoscopic Brow Lift : A Long-Term Follow-Up ». Aesthetic Surgery Journal 40, n^o 10 (30 juillet 2019) : 1051–60. http://dx.doi.org/10.1093/asj/sjz215.

Texte intégral

Résumé :

Abstract Background Many techniques have been presented for fixation during endoscopic brow lift, but no singular technique has become dominant. Objectives The authors described a technique for fixation for endoscopic brow lift that is inexpensive, easy to use, and versatile and has minimal morbidity. Methods The charts of 284 patients who underwent the K-wire fixation technique between December 1996 and September 2018 were reviewed. This technique employs a transcutaneous K-wire to hold the brow in position until tissue adhesion creates a lasting elevation of the brow. Results A total of 284 patients underwent K-wire fixation for endoscopic brow lifting. Two patients had hematomas and 5 patients (1.8%) required a second unilateral brow lift procedure. Long-term elevation of the brow was maintained in all patients. Conclusions K-wire fixation for endoscopic brow lift is a simple, safe, and effective technique for fixation during endoscopic brow lifting that provides long-term aesthetic results. Level of Evidence: 4

Styles APA, Harvard, Vancouver, ISO, etc.

10

Lane, Sarah, Josh Palmer, Brian Christie, Juergen Ehlting et Cuong Le. « Can Cold Brew Coffee Be Convenient ? A Pilot Study For Caffeine Content in Cold Brew Coffee Concentrate Using High Performance Liquid Chromatography ». Arbutus Review 8, n^o 1 (30 octobre 2017) : 15–23. http://dx.doi.org/10.18357/tar81201716816.

Texte intégral

Résumé :

Cold brew coffee is a brewing method that is increasing in prevalence. While it has been anecdotally suggested that this method may provide a more aromatic and flavourful coffee product, there is little research published that looks at the concentration of caffeine or other coffee substituents in cold brew coffee. The potential alteration in chemical composition in cold brew provides a few interesting avenues for research. Can caffeine in cold brew be quantified by conventional methods? If so, how does the caffeine profile of cold brews relate to hot brew methods? Here we report the caffeine content and variability in small batch cold brew coffee and show that HPLC/UV-Vis, a standard method for quantitation of caffeine in other extraction methods, is useful for detection of caffeine in cold brew coffee. The mean concentration of caffeine in an average 355 mL serving was found to be 207.22 ± 39.17 mg over five distinct batches of cold brew coffee concentrate. Cold brew preparation methods produce similar quantities of caffeine as hot brew preparation, yet may have increased storage capabilities including improved retention of flavonoids and other secondary metabolites. Therefore, cold brew may provide utility in clinical trials examining caffeine and the effect of other components of coffee as it is commonly consumed.

Styles APA, Harvard, Vancouver, ISO, etc.

11

Cha, Ji-Hwan, Xin Jin, Hi-Jin You, Tae-Yul Lee et Deok-Woo Kim. « Changes in eyebrow position following blepharoptosis surgery ». Archives of Aesthetic Plastic Surgery 29, n^o 4 (31 octobre 2023) : 177–82. http://dx.doi.org/10.14730/aaps.2023.00920.

Texte intégral

Résumé :

Background The position of the eyebrows is critical when planning blepharoptosis surgery. However, insufficient scholarly attention has been paid to the details of postoperative eyebrow height changes at each anatomical landmark. This study investigated the effect of blepharoptosis surgery on brow height and evaluated the change in brow position.Methods After a retrospective review of 247 patients, this study analyzed 53 patients (106 eyelids) who underwent levator and Müller’s complex advancement between March 2010 and January 2022. Brow heights were measured from the distance between the upper brow margin of each landmark and horizontal line of pupillary center on a digital photograph.Results The mean change of eyebrow lowering was 1.54 mm (P<0.001) at the medial canthus, 1.29 mm (P<0.001) at the medial limbus, 1.44 mm (P<0.001) at the center of the pupil, 1.40 mm (P<0.001) at the lateral limbus, 1.15 mm (P=0.001) at the lateral canthus, and 0.75 mm (P=0.021) at the lateral eyebrow end. The brow change was most prominent at medial canthus and least prominent at the lateral brow end. The preoperative brow position was only statistically significant factor predicting brow height descent after surgery according to multiple linear regression analysis (R<sup>2</sup>=0.305, B=–0.375, P<0.001).Conclusions The eyebrows lowered in most patients after blepharoptosis surgery. The preoperative brow position is the most important factor in predicting the change in brow height after blepharoptosis surgery.

Styles APA, Harvard, Vancouver, ISO, etc.

12

Hohman, Marc H., Amanda L. Silver, Douglas K. Henstrom, Mack L. Cheney et Tessa A. Hadlock. « The “Power” Brow Lift : Efficient Correction of the Paralyzed Brow ». ISRN Plastic Surgery 2013 (28 novembre 2013) : 1–4. http://dx.doi.org/10.5402/2013/735406.

Texte intégral

Résumé :

Purpose. To describe a novel approach to brow ptosis correction and evaluate its long-term efficacy in patients with facial-paralysis-associated brow ptosis. Methods. Twenty-two patients aged from 50 to 90 years underwent “power” brow lifting, involving 3 intrabrow stab incisions and suture suspension of the brow to the frontal calvarium via titanium miniplate. Long-term results of the operation were assessed retrospectively. Pre- and postoperative photographs were measured with FACE-gram software to evaluate efficacy of the procedure. Results. Seventeen patients who underwent “power” brow lift were available for postoperative evaluation. Among them, follow-up length ranged from 12 to 448 days. The average post-operative change in brow height was 5.7 mm, which was statistically significant (). There were no complications. Conclusions. The “power” brow procedure can help to restore upper facial symmetry and visual fields and improve periocular hygiene. The operation is easily performed in an office setting, under local anesthesia, and appears to provide reliable long-term results. The time required to perform the procedure is far less than that required for a standard direct brow lift; there is no risk of postoperative forehead hypesthesia, and there is no superciliary scar.

Styles APA, Harvard, Vancouver, ISO, etc.

13

Meyer, Dale, et Balaji Perumal. « Facial Asymmetry : Brow and Ear Position ». Facial Plastic Surgery 34, n^o 02 (21 février 2018) : 230–34. http://dx.doi.org/10.1055/s-0038-1636903.

Texte intégral

Résumé :

AbstractThe purpose of the current study was to analyze brow and ear position, and examine the relationship between these structures in patients presenting for blepharoplasty evaluation. A retrospective chart review was performed, which included all patients presenting to one oculoplastic physician for a blepharoplasty evaluation from November, 2012 to March, 2014. The prevalence of brow ptosis and brow and ear asymmetry was calculated; the proportional distribution was determined, and chi-square analysis and the z-test of proportions were used to calculate the significance. Institutional Review Board approval was obtained for this study. A total of 133 patients met the inclusion criteria. Some degree of brow ptosis was noted in 83% of patients. Brow asymmetry was found in 88% of patients, and ear asymmetry in 77%. Of those patients who had asymmetry, 61% had the right brow lower and 75% had the right ear lower; 73% of all patients had the brow and ear lower on the same side (p < 0.001). In this study, brow ptosis and asymmetry were quite common. In addition, the side of the lower brow correlated strongly with the side of the lower ear, and the right side structures were lower more often than the left. Patients presenting for blepharoplasty evaluation may have an element of generalized facial asymmetry which includes the brows and ears. These observations can be important for preoperative planning and patient counseling.

Styles APA, Harvard, Vancouver, ISO, etc.

14

Tanuwijaya, William, Alexius Bambang Sungkowo et Francisca Hermawan. « Analisis kelayakan usaha minuman kopi saji dingin dalam botol “Deadliner Coffee” ». Journal of Information System, Applied, Management, Accounting and Research 5, n^o 4 (4 novembre 2021) : 731. http://dx.doi.org/10.52362/jisamar.v5i4.509.

Texte intégral

Résumé :

Tujuan penelitian penulis untuk mengetahui peluang bisnis kopi cold brew dalam kemasan botol serta mengetahui kinerja keuangan ditinjau dari analisis kelayakan keuangan penjualan coffee brew merk Deadliner Coffee, serta mendeskripsikan business model canvas kopi brew. Data diperoleh dalam penelitian ini adalah data sekunder: perpustakaan, kuisioner, beberapa jurnal. Hasil penghitungan net present value Deadliner Coffee sebesar Rp.20.330.994 lebih besar dari satu, dengan payback period satu tahun sembilan bulan, sehingga dapat disimpulkan bahwa bisnis coffee brew merk Dealiner Coffee layak untuk dijalankan. Keterbatasan penelitian difokuskan pada segmen pelanggan orang yang bersedia membayar harga tinggi sebuah produk kopi brew dan di wilayah Jakarta, Tanggerang.

Styles APA, Harvard, Vancouver, ISO, etc.

15

Kwok, Raven, Kenny Lee Wee Ting, Steffen Schwarz, Linda Claassen et Dirk W. Lachenmeier. « Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety ». Challenges 11, n^o 2 (13 octobre 2020) : 26. http://dx.doi.org/10.3390/challe11020026.

Texte intégral

Résumé :

Cold brew coffee has emerged as a new trend over the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at lower than body temperature (typically 8 °C or room temperature), rather than a beverage per se. Cold brew extraction poses several challenges, including the need for specific optimization depending on the multiple influences of coffee variety and processing, roast degree, grinding, dosage, water composition, turbulence, brew system (drip, immersion etc.), time and temperature, and their interactions. While cold brew is typically characterized by a floral sweetness, over-extraction may lead to abundant acidity and bitterness. To avoid this, an extraction degree of 70% was suggested using shorter time frames (i.e., 2 h at 15 °C with 80 g/L coffee for optimized medium roast profiles). Due to the lack of sterilizing temperatures during preparation, cold brew is significant in the coffee sector because hygiene and food safety requirements pose specific challenges. To avoid microbiological contamination and deterioration in quality, cold brew should be as freshly prepared as possible and shelf-life should be minimized.

Styles APA, Harvard, Vancouver, ISO, etc.

16

Silalahi, Theressia Sunday, et Dyva Claretta. « Solidaritas Komunitas Barisan Manual Brew (Studi Deskriptif Kualitatif pada Komunitas Barisan Manual Brew) ». JIIP - Jurnal Ilmiah Ilmu Pendidikan 5, n^o 8 (14 juillet 2022) : 2741–48. http://dx.doi.org/10.54371/jiip.v5i8.726.

Texte intégral

Résumé :

Sebuah komunitas terbentuk karena sebuah tujuan yang sama. Barisan Manual Brew merupakan sebuah komunitas bagi pecinta manual brewing khususnya di kota Gresik. Tujuan dari penelitian ini untuk mengetahui bagaimana solidaritas pada komunitas Barisan Manual Brew ini. Adapun penelitian ini mengginakan kualitatif deskriptif. Hasil penelitian menunjukan bahwa solidaritas dalam komunitas Barisan Manual Brew ini sebenarnya kurang dikarenakan ada faktor kohesivitas, struktur pada komunitas dan juga tekanan yang berada pada komunitas Barisan Manual Brew. Komunikasi yang terjalin pada komunitas ini bersifat sentralisasi dan teratur artinya anggota dapat mengutarakan pendapat mereka secara langsung terhadap para bph komunitas Barisan Manual Brew tanpa ada membeda-bedakan anggota yang lain.

Styles APA, Harvard, Vancouver, ISO, etc.

17

Carloni, Patricia, Federico Girolametti, Elisabetta Giorgini, Tiziana Bacchetti, Cristina Truzzi, Silvia Illuminati et Elisabetta Damiani. « Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden ». Antioxidants 12, n^o 11 (31 octobre 2023) : 1943. http://dx.doi.org/10.3390/antiox12111943.

Texte intégral

Résumé :

European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient <1 and the hazard index of 0.14 indicate that there is no non-carcinogenic risk from consumption of these teas. The obtained information is essential for elucidating the characteristics and the impact of tea processing and tea variety on the health benefits of these tea products coming from a single European tea garden. This multifaceted approach would help tea growers in Europe increase their knowledge on the health attributes of the teas they grow, ultimately leading to optimization of the nutraceutical properties of these teas.

Styles APA, Harvard, Vancouver, ISO, etc.

18

Cai, Yanpei, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu et Fei Lao. « Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches ». Foods 11, n^o 19 (22 septembre 2022) : 2968. http://dx.doi.org/10.3390/foods11192968.

Texte intégral

Résumé :

Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the basis of chromatographic and sensory approaches. By applying gas chromatography–mass spectrometry and odor activity value calculation, most pyrazines showed higher contribution to the aroma profile of cold brew coffee over hot brew coffee. Using liquid chromatography, 18 differential non-volatiles were identified, most of which possessed lower levels in cold brew coffee than hot brew coffee. The sensory evaluation found higher fruitiness and lower bitterness and astringent notes in cold brew coffee than hot brew coffee, which was attributed by linalool, furfural acetate, and quercetin-3-O-(6″-O-p-coumaroyl) galactoside. This work suggested coffee brewing significantly affected its flavor profile and sensory properties.

Styles APA, Harvard, Vancouver, ISO, etc.

19

Hartigan, Rosemary, et Ellen Akins. « Hometown Brew ». Antioch Review 57, n^o 1 (1999) : 107. http://dx.doi.org/10.2307/4613808.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

20

Zins, James E. « Brow Lift ». Clinics in Plastic Surgery 49, n^o 3 (juillet 2022) : i. http://dx.doi.org/10.1016/s0094-1298(22)00030-x.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

21

Karim, Persis. « Moon Brow ». World Literature Today 92, n^o 4 (2018) : 66–67. http://dx.doi.org/10.1353/wlt.2018.0037.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

22

Bollinger, Lee C. « High Brow ». Michigan Law Review 99, n^o 8 (août 2001) : 1815. http://dx.doi.org/10.2307/1290483.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

23

Millet, Terrance. « Riley's Brow ». Hopkins Review 2, n^o 2 (2009) : 206–8. http://dx.doi.org/10.1353/thr.0.0067.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

24

Nemet, Arie Y. « Brow Ptosis ». Journal of Craniofacial Surgery 30, n^o 8 (novembre 2019) : 2425–28. http://dx.doi.org/10.1097/scs.0000000000005680.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

25

Schmidt, Gerhard H. « BROW SUSPENSION ». Plastic and Reconstructive Surgery 111, n^o 4 (avril 2003) : 1560–61. http://dx.doi.org/10.1097/00006534-200304010-00038.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

26

McNeil, Jean, et Janette Turner Hospital. « Witches' Brew ». Women's Review of Books 10, n^o 4 (janvier 1993) : 14. http://dx.doi.org/10.2307/4021431.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

27

King, Owen. « Home Brew ». Prairie Schooner 85, n^o 2 (2011) : 5–16. http://dx.doi.org/10.1353/psg.2011.0050.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

28

Morrison-Griffiths, Sally. « Witches' brew ». BMJ 323, Suppl S4 (1 octobre 2001) : 0110397b. http://dx.doi.org/10.1136/sbmj.0110397b.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

29

Twisselmann, Birte. « Witches' brew… ». BMJ 319, Suppl S4 (1 octobre 1999) : 9910witches. http://dx.doi.org/10.1136/sbmj.9910witches.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

30

Older, Jay Justin. « Brow Plasty ». Ophthalmic Plastic & ; Reconstructive Surgery 2, n^o 1 (1986) : 49. http://dx.doi.org/10.1097/00002341-198601040-00034.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

31

Thomas, J. Regan, Arnold S. Lee et Amit B. Patel. « Brow-Lift ». Archives of Facial Plastic Surgery 9, n^o 2 (1 mars 2007) : 101–5. http://dx.doi.org/10.1001/archfaci.9.2.101.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

32

W, Riis. « Metal Brew ». Scientific American 330, n^o 6 (juin 2024) : 21. http://dx.doi.org/10.1038/scientificamerican062024-1epl4dsbefeukmg2xjwbxj.

Texte intégral

Styles APA, Harvard, Vancouver, ISO, etc.

33

Goss, Richard J. « Interactions between asymmetric brow tines in caribou and reindeer antlers ». Canadian Journal of Zoology 68, n^o 6 (1 juin 1990) : 1115–19. http://dx.doi.org/10.1139/z90-165.

Texte intégral

Résumé :

The brow tines of caribou and reindeer (Rangifer tarandus) are typically asymmetric. One, usually the left, is branched or laterally compressed into a "shovel," the other remaining as an unbranched spike. Less commonly, both tines may be simple or both enlarged into the "double shovel" configuration. Analysis of 273 specimens confirmed the preponderance of left dominance in brow tines. Even when both are enlarged, the left one tends to be bigger. Bez tines arise more proximally on the antler when the brow tine is small or absent. Brow tines tend to converge medially. When one is larger than the other, the angle of growth with respect to the midline of the head averages 13.03° for the dominant tine and 6.22° for the smaller one. In double shovels, the brow tines are more parallel, averaging 7.31° from the midline. Sometimes the two tines grow above and below each other. These findings suggest that brow tines adapt their length and direction of elongation so as to avoid contact.

Styles APA, Harvard, Vancouver, ISO, etc.

34

Pascali, Michele, Ilaria Bocchini, Anna Avantaggiato, Francesco Carinci, Valerio Cervelli, Fabrizio Orlandi et Davide Quarato. « Direct brow lifting : Specific indications for a simplified approach to eyebrow ptosis ». Indian Journal of Plastic Surgery 49, n^o 01 (janvier 2016) : 66–71. http://dx.doi.org/10.4103/0970-0358.182243.

Texte intégral

Résumé :

ABSTRACT Context: Brow lifting is an essential element in the rejuvenation of the ageing face. Various surgical techniques have been described. Among these, the direct brow lifting is an easy and effective technique that is often neglected because the scar can remain visible. Thus, this approach is usually reserved for elderly patients and males, with thick bushy brows. Aims: The authors present their result from a series of fifty consecutive patients treated over 2 years with direct brow lift. The aim is to demonstrate when the hairline is high or temporal alopecia is present and whether this technique is the best in bald patients, when some surgical steps are carefully adhered to. In these cases, the scar is less visible, hidden in the brow and is a good solution in women too. Subjects and Methods: Between January 2011 and January 2013, fifty patients underwent direct brow lift surgery. All were men. In all the cases, brow lifting was undertaken together with an upper blepharoplasty. The amount of brow elevation produced was assessed by comparing the vertical distances between the superior eyebrow hairline and the inter-pupillary line, pre- and post-operatively. The result and the scar quality were assessed both by the patient and the surgeon. Statistical Analysis Used: The paired t-test. Results: The authors obtained statistically significant results in brow elevation in 98% of the patients after a 12-month follow-up. The main complication associated with this procedure was visibility of the scar in two patients. Conclusions: The direct brow lift technique in bald men and with a high anterior hairline provides excellent and long-lasting results.

Styles APA, Harvard, Vancouver, ISO, etc.

35

Rao, Niny Z., Megan Fuller et Meghan D. Grim. « Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry : The Effects of Roast Level and Brewing Temperature on Compound Extraction ». Foods 9, n^o 7 (9 juillet 2020) : 902. http://dx.doi.org/10.3390/foods9070902.

Texte intégral

Résumé :

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature.

Styles APA, Harvard, Vancouver, ISO, etc.

36

Nursyamsi, Sari, Nita Dewi et Destiana Marshelin. « Strategi Komunikasi Pemasaran Coffee Shop Blooming Bros Manual Brew Dalam Meningkatkan Konsumen Melalui Media Sosial Instagram ». Ikon --Jurnal Ilmiah Ilmu Komunikasi 29, n^o 3 (26 novembre 2023) : 201–18. http://dx.doi.org/10.37817/ikon.v29i3.3484.

Texte intégral

Résumé :

Strategi Komunikasi Pemasaran Coffee Shop Blooming Bros Manual Brew Dalam Meningkatkan Konsumen Melalui Media Sosial Instagram. Penelitian ini bertujuan untuk mengetahui strategi komunikasi pemasaran yang dilakukan Coffee Shop Blooming Bros Manual Brew dalam meningkatkan konsumen melalui media sosial instagram. Jenis penelitian ini menggunakan penelitian kualitatif dan menggunakan metode deskriptif kualitatif. Teknik pengumpulan data menggunakan teknik wawancara dengan beberapa narasumber, observasi, dan dokumentasi. Narasumber dalam penelitian ini terdiri dari pemilik dan konsumen dari Coffee Shop Blooming Bros Manual Brew. Hasil penelitian ini menunjukan bahwa strategi komunikasi pemasaran Coffee Shop Blooming Bros Manual Brew menggunakan bauran pemasaran seperti komunikasi pemasaran dan digital marketing dengan teori social media marketing berupa media sosial yang di implementasikan melalui instagram pada akun Coffee Shop Blooming Bros Manual Brew. Hal tersebut meliputi online communities, sharing of content, credibility, interaction, accessibility.

Styles APA, Harvard, Vancouver, ISO, etc.

37

Claassen, Linda, Maximilian Rinderknecht, Theresa Porth, Julia Röhnisch, Hatice Yasemin Seren, Andreas Scharinger, Vera Gottstein et al. « Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards ». Foods 10, n^o 4 (15 avril 2021) : 865. http://dx.doi.org/10.3390/foods10040865.

Texte intégral

Résumé :

Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.

Styles APA, Harvard, Vancouver, ISO, etc.

38

Heo, JeongAe, Kap Seong Choi, Shangci Wang, Koushik Adhikari et Jeehyun Lee. « Cold Brew Coffee : Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method ». Foods 8, n^o 8 (13 août 2019) : 344. http://dx.doi.org/10.3390/foods8080344.

Texte intégral

Résumé :

The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

Styles APA, Harvard, Vancouver, ISO, etc.

39

Davis, R. E., E. L. Dally et R. H. Converse. « Molecular Identification of a Phytoplasma Associated with Witches'-Broom Disease of Black Raspberry in Oregon and Its Classification in Group 16SrIII, New Subgroup Q ». Plant Disease 85, n^o 10 (octobre 2001) : 1121. http://dx.doi.org/10.1094/pdis.2001.85.10.1121a.

Texte intégral

Résumé :

Plants of Rubus occidentalis (black raspberry) ‘Munger’ exhibiting symptoms of black raspberry witches'-broom (BRWB) disease were observed in commercial fields in Oregon (1). Symptoms were often severe, leading to death of infected plants, and a phytoplasma (mycoplasmalike bodies) was observed in ultrathin sections of diseased plants (1). In the current work, the association of phytoplasma with BRWB was assessed using the polymerase chain reaction (PCR) for specific amplification of phytoplasmal rDNA. DNA template for use in the PCR was extracted from plants as described elsewhere (2). Phytoplasmal 16S rDNA was amplified from diseased black raspberry plants in PCR primed by primer pair P1/P7 and reamplified in nested PCR primed by primer pair R16F2n/R2 (F2n/R2) by a method described previously (2). These results indicated the presence of a phytoplasma, designated BRWB phytoplasma, in the diseased plants. Identification of BRWB phytoplasma was accomplished by restriction fragment length polymorphism (RFLP) analysis of DNA amplified in PCR primed by F2n/R2. Phytoplasma classification was done according to the system of Lee et al. (3). On the basis of collective RFLP patterns of the amplified 16S rDNA, the BRWB phytoplasma was classified as a member of group 16SrIII (group III, X-disease phytoplasma group). The HhaI RFLP pattern of BRWB 16S rDNA differed from that of its close relative, clover yellow edge (CYE) phytoplasma. The RsaI RFLP pattern of BRWB rDNA differed from that of rDNA from all phytoplasmas previously described in group III. Based on these results, BRWB phytoplasma was classified in a new subgroup, designated subgroup Q (III-Q) within group III. The 1.8 kbp DNA product of PCR primed by primer pair P1/P7 was cloned and its nucleotide sequence determined. The sequence was deposited in GenBank under Accession no. AF302841. Results from putative restriction site analysis of the cloned and sequenced rDNA were in excellent agreement with the results from enzymatic RFLP analysis of uncloned rDNA amplified from BRWB diseased black raspberry. Sequence similarity between the 1.8 kbp rDNA of BRWB phytoplasma and that of CYE phytoplasma was 99.4%. The nucleotide sequence data support the conclusion that the BRWB phytoplasma is related to, but is distinct from, other strains that are classified in group III. These findings contribute knowledge about the diversity of phytoplasmas affiliated with group III and provide information to aid the diagnosis of BRWB disease. References: (1) R. H. Converse et al. Plant Dis. 66:949, 1982. (2) R. Jomantiene et al. Int. J. Syst. Bacteriol. 48:269, 1998. (3) I.-M. Lee et al. Int. J. Syst. Bacteriol. 48:1153, 1998.

Styles APA, Harvard, Vancouver, ISO, etc.

40

Taskiran Comez, Arzu, Baran Gencer, Selcuk Kara et Hasan Ali Tufan. « A Minor Modification of Direct Browplasty Technique in a Patient with Brow Ptosis Secondary to Facial Paralysis : Copy-Paste-Excise and Stitch ». Case Reports in Ophthalmological Medicine 2013 (2013) : 1–4. http://dx.doi.org/10.1155/2013/952079.

Texte intégral

Résumé :

Purpose. This report aimed to describe a minor modification of the traditional direct browplasty technique that aids in surgical planning for patients with brow ptosis secondary to facial paralysis without changing the shape of the brow.Case Report. A 74-year-old male patient with left facial paralysis secondary to chronic otitis media was referred with a complaint of low vision due to brow ptosis. We performed direct browplasty with a minor modification in order to aid a treatment customized to the patient. In this technique, a transparent film paper is used to copy the brow shape. A brow-shaped excision is facilitated just superior to the ptotic brow.Conclusion. The authors found that thecopy-paste-exciseandstitch techniquewas effective and successful for deciding the shape and the amount of excision that should be performed in patients with brow ptosis without resulting in asymmetrical, arched, and feminized brows.

Styles APA, Harvard, Vancouver, ISO, etc.

41

Prestasyawati, Rizqi Maharani, Minar Ferichani et Nuning Setyowati. « Pengaruh Customer Relationship Management Terhadap Loyalitas Konsumen di Cold n' Brew ». e-Journal Ekonomi Bisnis dan Akuntansi 8, n^o 2 (1 novembre 2021) : 125. http://dx.doi.org/10.19184/ejeba.v8i2.20757.

Texte intégral

Résumé :

The purpose of this study was to analyze the effect of Customer Relationship Management on customer loyalty in Cold n’ Brew. The population in this study were customers of Cold n’ Brew in Surakarta. Using Purposive sampling, the sample in this study was 1000 respondents. The analysis in this study is Partial Least Square (PLS) with Smart PLS 3.0. The results showed that process variables, human resources, and data and information technology had a positive effect on consumer loyalty in Cold n 'Brew. The results showed that process variables, human resources, and data and information technology had a positive effect on consumer loyalty in Cold n ‘Brew.

Styles APA, Harvard, Vancouver, ISO, etc.

42

Diba, Abdul Galgallo, Panuel Mwaeke et Samuel Auya. « Influence of Illicit Brews on Security in Rongai Sub-County, Nakuru County Kenya ». European Journal of Humanities and Social Sciences 3, n^o 4 (25 juillet 2023) : 38–43. http://dx.doi.org/10.24018/ejsocial.2023.3.4.480.

Texte intégral

Résumé :

Illicit brew consumption is a social challenge in most parts of the world today. Although illicit brew consumption results in psychological, social, physical and health problems, available studies have mostly linked the consumption of illicit brew to criminality in western countries with little evidence from the developing countries especially Kenya. The study sought to investigate the influence of illicit brews on security in Rongai Sub-County, Nakuru County Kenya, an area that has experienced an exponential rise of crime cases. The study had three objectives; to establish public perceptions on the influence of illicit brews on crimes causation, establish the influence of illicit brews use on public violence, and to determine the factors that impinge security management measures against illicit brews on security and safety in Kampi ya Moto in Rongai Sub-County. The study utilized a mixed methods research design. The census and purposive sampling techniques were used to draw a sample of 99 community policing committee members and 15 key informants for interviews respectively. The data collection methods were questionnaire and key informant interviews. Descriptive statistics and thematic analysis were used to analyse quantitative and qualitative data respectively. Statistical Package for Social Sciences was used to generate data analysis tools. The study established that Illicit brew consumption is associated with stealing household wares, property, phones and other items to obtain money to buy the liquor. The study also revealed that the common type of public violence caused by illicit brew consumption is fights in the public due to metal impairment as a result of illicit brew consumption. Lastly, the study established that general lethargy and corruption are the main factors impinge security management measures against illicit brews in the study area. The study concludes that illicit brew consumption is associated with crime since it is behind the stealing incidents. The study also concludes that illicit brew consumption in the study area is associated with fights in the public space due to mental judgement impairment to the extent that they fail to understand themselves and are involved in activities that amount to public violence. Lastly, the study concludes that general lethargy and corruption are the factors that impinge security Management measures against illicit brews. The study recommends economic empowerment programs by the government and other stakeholders in development to minimise poverty that drives some households to engage in making and selling illicit brew. The government should come up with strict regulations for law enforcement officers involved in corruption and support of illicit brew making and sale to help reduce the cases of illicit brew in the study area.

Styles APA, Harvard, Vancouver, ISO, etc.

43

Chen, Shiyu, Ying Xiao, Wenxiao Tang, Feng Jiang, Jing Zhu, Yiming Zhou et Lin Ye. « Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions ». Foods 12, n^o 20 (21 octobre 2023) : 3857. http://dx.doi.org/10.3390/foods12203857.

Texte intégral

Résumé :

Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee.

Styles APA, Harvard, Vancouver, ISO, etc.

44

Wilbur, Ronnie B. « Nonmanuals, semantic operators, domain marking, and the solution to two outstanding puzzles in ASL ». Nonmanuals in Sign Language 14, n^o 1 (11 août 2011) : 148–78. http://dx.doi.org/10.1075/sll.14.1.08wil.

Texte intégral

Résumé :

This paper provides an analysis of certain nonmanuals from a semantic perspective with respect to the different types of semantic operators they are associated with. The categories of operators include simple/monadic and tripartite/dyadic. This semantic analysis will explain different phonological spreading among upper face/head nonmanuals: negative headshake, brow lowering, and structurally varied use of brow raise. Negative headshake and [+wh]-question brow lowering spread over their c-command domain. However, brow raise does not spread over its c-command domain, and its spreading domain is harder to characterize. The operator analysis provides a coherent explanation for the spreading domain. This distinction underlies a new analysis of the derived sign understand′, and helps resolve two puzzling issues related to its use: (1) why it has brow raise; and (2) what position it occupies in CP. This solution offers additional evidence in support of the claim that ASL has the spec,CP on the left.

Styles APA, Harvard, Vancouver, ISO, etc.

45

Todd, Peyton. « ASL ‘topics’ revisited ». Sign Language and Linguistics 11, n^o 2 (21 août 2009) : 184–239. http://dx.doi.org/10.1075/sll.11.2.03tod.

Texte intégral

Résumé :

Sign linguists routinely parse ASL sentences using the category ‘topic’, by which is meant a constituent on the left edge of the main clause, structurally separate from it, and marked by a discrete formal symbolic event, more fully brow raise + backward head tilt + pause, although brow raise is sometimes considered sufficient. This paper provides evidence confirming suspicions that these left-detached constituents need not be marked by brow raise, and suggests that brow raise is better regarded as signaling a type of momentary focus — thus explaining why sign languages tend to employ it as they do — and that it belongs to a larger set of ‘topic-marking’ devices whose iconicity remains active in day-to-day signing.

Styles APA, Harvard, Vancouver, ISO, etc.

46

Park, Woo Yong, Seong-Kyu Choe, Jinbong Park et Jae-Young Um. « Black Raspberry (Rubus coreanus Miquel) Promotes Browning of Preadipocytes and Inguinal White Adipose Tissue in Cold-Induced Mice ». Nutrients 11, n^o 9 (10 septembre 2019) : 2164. http://dx.doi.org/10.3390/nu11092164.

Texte intégral

Résumé :

The alteration of white adipose tissue (WAT) “browning”, a change of white into beige fat, has been considered as a new therapeutic strategy to treat obesity. In this study, we investigated the browning effect of black raspberry (Rubus coreanus Miquel) using in vitro and in vivo models. Black raspberry water extract (BRWE) treatment inhibited lipid accumulation in human mesenchymal stem cells (hMSCs) and zebrafish. To evaluate the thermogenic activity, BRWE was orally administered for 2 weeks, and then, the mice were placed in a 4 °C environment. As a result, BRWE treatment increased rectal temperature and inguinal WAT (iWAT) thermogenesis by inducing the expression of beige fat specific markers such as PR domain zinc-finger protein 16 (PRDM16), uncoupling protein 1 (UCP1), peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC1α), and t-box protein 1 (TBX1) in cold-exposed mice. Furthermore, ellagic acid (EA), a constituent of BRWE, markedly promoted beige specific markers: UCP1, PGC1α, TBX1, and nuclear respiratory factor 1 in beige differentiation media (DM)-induced 3T3-L1 adipocytes. Our findings indicate that BRWE can promote beige differentiation/activation, and EA is the active compound responsible for such effect. Thus, we suggest the nature-derived agents BRWE and EA as potential agents for obesity treatment.

Styles APA, Harvard, Vancouver, ISO, etc.

47

Batali, Mackenzie E., Lik Xian Lim, Jiexin Liang, Sara E. Yeager, Ashley N. Thompson, Juliet Han, William D. Ristenpart et Jean-Xavier Guinard. « Sensory Analysis of Full Immersion Coffee : Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew ». Foods 11, n^o 16 (13 août 2022) : 2440. http://dx.doi.org/10.3390/foods11162440.

Texte intégral

Résumé :

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.

Styles APA, Harvard, Vancouver, ISO, etc.

48

RHANIA SAFIRA DYNANTRA. « Development of Cold Brew Extraction Tutorial Video for Junior Baristas ». Airlangga Journal of Innovation Management 5, n^o 1 (26 avril 2024) : 64–77. http://dx.doi.org/10.20473/ajim.v5i1.54619.

Texte intégral

Résumé :

This study aims to determine: the results of the development of grind size and cold brew extraction video tutorials; the feasibility of grind size and cold brew extraction video tutorial materials. The feasibility of grind size and cold brew extraction video tutorial media; and user responses to grind size and cold brew extraction video tutorials. This research method is development-type research. Namely adapted using the 4D development model with only three stages due to the limited time and costs required for research. Validation of this video tutorial involves two material experts and two media experts; the object of research is a video tutorial. Questionnaires were used in data collection consisting of material validation, media, and video tutorial user responses. The data analysis technique was carried out descriptively and quantitatively. The results of the video tutorial that have been made in the form of online links cover the material of coffee brewing techniques with grind size and cold brew extraction; The video tutorial material is considered feasible with an average of 80%. The video tutorial media is very feasible with an average score of 84%, and the junior barista response obtained an average score of 83% with a very good interpretation. This implies that the video tutorial of the research results can be used in training activities on coffee blending techniques with grind size and cold brew extraction.

Styles APA, Harvard, Vancouver, ISO, etc.

49

Nahar, Nilufar, Hiron Moy Sharma, Mohammad Shoeb, M. Iqbal Rouf Mamun et Mihir Lal Sarker. « Dissipation Pattern and Residue of Fenvalerate in Tea of Bangladesh ». Dhaka University Journal of Science 63, n^o 2 (20 août 2015) : 73–76. http://dx.doi.org/10.3329/dujs.v63i2.24435.

Texte intégral

Résumé :

Fenvalerate, a non-systematic insecticide is extensively used for protection of tea leaves in Bangladesh. Excessive use of insecticides with improper pre-harvest intervals may cause the tea unsuitable for consumption and trade. The study was designed to determine the safe per-harvest interval after the application of fenvalerate on tea trees at two different doses. Fenvalerate was applied on tea plants in experimental plots at the full and half of the recommended doses (0.1 kg a.i /ha and 0.05 kg a.i /ha, respectively). Tea leaves were collected at 0 (2 h after application), 1, 3, 5, 7, 10 and 14 days after application of the insecticide and made into black tea which was infused with hot water. Both brew and brew free residue were extracted, cleaned up and analyzed by GC-ECD. The residue levels in the brew were 0.189, 0.033 and 0.007 mg/kg at zero, 7 and 10 days, respectively, when it was applied at half of the recommended dose. In case of the recommended dose, residue levels were 0.644 and 0.010 mg/kg at 0 and 10 day, respectively. Residues were below the maximum residue level (MRL: 0.1 mg/kg) on 5 day at half of the recommended dose and on 7 day at recommended dose. Dissipation of fenvalerate followed first order kinetics at both doses with half lives of 2.6 days in brew part and 4.6 days in brew free part. Recoveries were 6.56±0.003% and 90.6±0.033% in brew part and brew free residue part, respectively, giving a total recovery of 96.6±0.036%. LOD and LOQ were 0.002 and 0.006 mg/kg, respectively.Dhaka Univ. J. Sci. 63(2):73-76, 2015 (July)

Styles APA, Harvard, Vancouver, ISO, etc.

50

Tverdal, Aage, Randi Selmer, Jacqueline M. Cohen et Dag S. Thelle. « Coffee consumption and mortality from cardiovascular diseases and total mortality : Does the brewing method matter ? » European Journal of Preventive Cardiology 27, n^o 18 (22 avril 2020) : 1986–93. http://dx.doi.org/10.1177/2047487320914443.

Texte intégral

Résumé :

Aim The aim of this study was to investigate whether the coffee brewing method is associated with any death and cardiovascular mortality, beyond the contribution from major cardiovascular risk factors. Methods and results Altogether, 508,747 men and women aged 20–79 participating in Norwegian cardiovascular surveys were followed for an average of 20 years with respect to cause-specific death. The number of deaths was 46,341 for any cause, 12,621 for cardiovascular disease (CVD), 6202 for ischemic heart disease (IHD), and 2894 for stroke. The multivariate adjusted hazard ratios (HRs) for any death for men with no coffee consumption as reference were 0.85 (082–0.90) for filtered brew, 0.84 (0.79–0.89) for both brews, and 0.96 (0.91–1.01) for unfiltered brew. For women, the corresponding figures were 0.85 (0.81–0.90), 0.79 (0.73–0.85), and 0.91 (0.86–0.96) for filtered, both brews, and unfiltered brew, respectively. For CVD, the figures were 0.88 (0.81–0.96), 0.93 (0.83–1.04), and 0.97 (0.89–1.07) in men, and 0.80 (0.71–0.89), 0.72 (0.61–0.85), and 0.83 (0.74–0.93) in women. Stratification by age raised the HRs for ages ≥60 years. The HR for CVD between unfiltered brew and no coffee was 1.19 (1.00–1.41) for men and 0.98 (0.82–1.15) for women in this age group. The HRs for CVD and IHD were raised when omitting total cholesterol from the model, and most pronounced in those drinking ≥9 of unfiltered coffee, per day where they were raised by 9% for IHD mortality. Conclusion Unfiltered brew was associated with higher mortality than filtered brew, and filtered brew was associated with lower mortality than no coffee consumption.

Styles APA, Harvard, Vancouver, ISO, etc.

Articles de revues sur le sujet « BRWW »

Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres