Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
In: CyTA: journal of food, Band 22, Heft 1
ISSN: 1947-6345
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In: CyTA: journal of food, Band 22, Heft 1
ISSN: 1947-6345
In: Environment and behavior: eb ; publ. in coop. with the Environmental Design Research Association, Band 48, Heft 2, S. 275-298
ISSN: 1552-390X
This study examined the relationship between the presence of mobile devices and the quality of real-life in-person social interactions. In a naturalistic field experiment, 100 dyads were randomly assigned to discuss either a casual or meaningful topic together. A trained research assistant observed the participants unobtrusively from a distance during the course of a 10-min conversation noting whether either participant placed a mobile device on the table or held it in his or her hand. Using Hierarchical Linear Modeling, it was found that conversations in the absence of mobile communication technologies were rated as significantly superior compared with those in the presence of a mobile device, above and beyond the effects of age, gender, ethnicity, and mood. People who had conversations in the absence of mobile devices reported higher levels of empathetic concern. Participants conversing in the presence of a mobile device who also had a close relationship with each other reported lower levels of empathy compared with dyads who were less friendly with each other. Implications for the nature of social life in ubiquitous computing environments are discussed.
In: Defence Technology, Band 38, S. 136-154
ISSN: 2214-9147
In: Water and environment journal, Band 34, Heft S1, S. 121-130
ISSN: 1747-6593
AbstractExploring slow‐release carbon source is essential to improve nitrogen removal performance of low C/N wastewater. Synthetic polymers and agricultural products were selected as solid carbon source, the results showed that each solid carbon source followed the first‐order release kinetic equation. The released total organic carbon of polpolycaprolactone, polybutylene succinate, polyvinyl alcohol–sodium alginate, corncob, peanut shell and obsolescent rice were 3.19, 3.49, 5.42, 29.44, 26.95 and 6.53 mg/g, respectively. Acetic was the main released short‐chain fatty acid, whose proportion was higher than 80% for agricultural products and lower than 70% for synthetic polymers. For agricultural carbon source, the porosity and carbon distribution on surface was increased after carbon release, the amount of N–H and benzene rings was increased. While for synthetic carbon source, the carbon distribution on surface was decreased after carbon release. The carbon release mechanism was mainly skeleton dissolution for agricultural solid carbon source, while for synthetic carbon source, Fick diffusion was the dominated function.