Viscoelasticity of frozen/thawed egg yolk

Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.

Relative contributions of beta-cell function and tissue insulin sensitivity to fasting and postglucose-load glycemia

We performed hyperglycemic clamps in 283 nondiabetic Caucasians and, with multiple linear regression, determined the contribution of beta-cell function and tissue insulin sensitivity to variations in glycemia and insulinemia during oral glucose tolerance tests (OGTTs). Impaired glucose tolerance (IGT) subjects had reduced insulin sensitivity(P < .02) and beta-cell function (P < .0001). Normal glucose tolerance (NGT) subjects with first-degree type 2 diabetic relatives had reduced first and second phase insulin secretion (both, P < .05), but normal insulin sensitivity(P = .37). beta-Cell function and insulin sensitivity accounted for one fourth of the variability in glucose tolerance. Fasting plasma glucose in subjects with NGT (n = 185) was a function of both phases of insulin secretion and of insulin sensitivity tall, P < .05), whereas, in IGT subjects (n = 98), it was a function of first phase insulin secretion and insulin sensitivity(P < .01). Two-hour glycemia was a function of second phase secretion and insulin sensitivity (P < .01). Fasting and 2-hour plasma insulin levels were determined by insulin sensitivity land glycemia) in NGT subjects (P < .001), but by second phase secretion in IGT (P < .001). We conclude that beta-cell function is reduced in subjects with IGT; glycemia and insulinemia are not regulated by the same mechanisms in IGT and NGT; insulin sensitivity does not contribute to insulinemia in IGT; family history of diabetes influences beta-cell function, but not insulin sensitivity in Caucasians. Copyright (C) 2000 by W.B. Saunders Company.

Methodology for load compensation in four-wire electrical power systems based on instantaneous sampling

This work describes a methodology for power factor control and correction of the unbalanced currents in four-wire electric circuits. The methodology is based on the insertion of two compensation networks, one wye-grounded neutral and other in delta, in parallel to the load. The mathematical development has been proposed in previous work [3]. In this paper, however, the determination of the compensation susceptances is based on the instantaneous values of load currents. The results are obtained using the MatLab-Simulink enviroment

Load torque estimation in induction motors using artificial neural networks

The induction motors are largely used in several industry sectors. The dimensioning of an induction motor has still been inaccurate because in most of the cases the load behavior in its shaft is completely unknown. The proposal of this paper is to use artificial neural networks as tool for dimensioning of induction motors rather than conventional methods, which use classical identification techniques and mechanical load modeling. Simulation results are also presented to validate the proposed approach.

Density, heat capacity and thermal conductivity of liquid egg products

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content. (c) 2005 Published by Elsevier Ltd.

Rhodocyclus gelatinosus biomass for egg yolk pigmentation

Biomass of the photosynthetic bacterium Rhodocyclus gelatinosus was used at different levels in laying hens' rations as a xanthophyll source. Sixty-four hens were used in the experiment that investigated the effects of different biomass concentrations on weight gain, egg production, egg weight, and yolk color as compared with a control group that received no biomass supplementation in the ration. Yolk color was scored by means of a color fan. All concentrations tested were able to provide yolk color scores higher than those provided by the control group. The pigment deposition began after 24 h of administration and reached a plateau around the twentieth day. Each increase in the supplementation level led to an additional increase on yolk color scores. Yolk colors of all treatments that received R. gelatinosus biomass differed significantly from the control group and from each other, corroborating that the increase in the biomass supplementation had a positive effect on color increase. Body weight loss occurred in all treatments. Egg production did not increase with the biomass addition, while a significant increase in egg weight was observed in the treatments that received the product.

Electromyographic study in Erector spinae, Rectus abdominis, Glutaeous maximus and Rectus femuris muscles, in standing and static posture with load on hands

Observe the loads associates application with in position of body, in the static or dynamic postures. Methods: the electromyographic study in erector spinae, rectus abdominis, glutaeous maximus and rectus femoris muscles was accomplished in female volunteers from 18 have 27 years old, previously selected. The muscles electric activities was gotten with surface electrodes, in standing and static posture, with the parallels and horizontal upper limbs with load on their hands. Conclusion: In this study it was clearly observed influence of the load and distance there is over studied musculature associated with standing erect posture.

Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior.

Estimates of genetic parameters, and cluster and principal components analyses of breeding values related to egg production traits in a White Leghorn population

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Utilisation of bacterial (Rubrivivax gelatinosus) biomass for egg yolk pigmentation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Generalised single-equation load flow method for unbalanced distribution systems

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)