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Full-Text Articles in Life Sciences
What Brown Saw And You Can Too, Philip Pearle, Brian Collett, Kenneth Bart, David Bilderback, Dara Newman, D. Scott Samuels
What Brown Saw And You Can Too, Philip Pearle, Brian Collett, Kenneth Bart, David Bilderback, Dara Newman, D. Scott Samuels
Biological Sciences Faculty Publications
A discussion of Robert Brown’s original observations of particles ejected by pollen of the plant Clarkia pulchella undergoing what is now called Brownian motion is given. We consider the nature of those particles and how he misinterpreted the Airy disk of the smallest particles to be universal organic building blocks. Relevant qualitative and quantitative investigations with a modern microscope and with a “homemade” single lens microscope similar to Brown’s are presented.
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Studied were conducted to evaluate the combined effects of spontaneous fermentation and Amylase Rich Flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2x3x3 factorial design, with fermentation medium, fermentation time and ARF level was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends …
Impacts Of Alcohol Type, Ratio And Stirring Time On The Biodiesel Production From Waste Canola Oil, Amru Bin Nasrulhaq Boyce
Impacts Of Alcohol Type, Ratio And Stirring Time On The Biodiesel Production From Waste Canola Oil, Amru Bin Nasrulhaq Boyce
Amru Bin Nasrulhaq Boyce
The use of alternative fuels in order to reduce the environmental impacts of diesel emissions has been extensively investigated. Trends in the regional use of biomass-derived fuels, such as alcohols, biodiesel and agricultural residues as a proposed control initiative against elevated carbon monoxide levels in urban areas have expanded to a global scale. Waste cooking oil is considered as the most suitable material due to its readily-availability and cost-effectiveness. In this study, the transesterification of waste canola cooking oil was carried out using lower alcohol to oil molar ratios to study its feasibility. Some important variables such as volumetric ratio, …
Biodiesel Production From Waste Soybean Oil Biomass As Renewable Energy And Environmental Recycled Process, Amru Bin Nasrulhaq Boyce
Biodiesel Production From Waste Soybean Oil Biomass As Renewable Energy And Environmental Recycled Process, Amru Bin Nasrulhaq Boyce
Amru Bin Nasrulhaq Boyce
Alternative fuel is currently an important issue all over the world due to the efforts on reducing global warming which is contributed by the combustion of petroleum or petrol diesel. Biodiesel is non-toxic, biodegradable, produced from renewable sources and contributes a minimal amount of net green house gases, such as CO(2), SO(2) and NO emissions to the atmosphere. The study was carried out to produce biodiesel from waste/recycled oils to reduce the cost of biodiesel, waste and pollution. Some important variables such as volumetric ratio, types of reactants and catalytic activities were selected to obtain a high quality biodiesel fuel …
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Professor Emmanuel Ohene Afoakwa
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3x3x2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably …
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using Brabender Viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy-fortification upto 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8%-60.4% within the 48 h fermentation time …