Digital radiography (DR) and imaging analysis for evaluating the penetration and distribution of organic substances used in wood conservation     

Joanna Sobczyk  Piotr Frączek  Michał Obarzanowski  Julio M. del Hoyo-Meléndez  Łukasz Bratasz 《Wood Science and Technology》2014,48(5):981-994

Consolidation treatments are commonly employed in museum conservation studios for treating biologically deteriorated wooden cultural heritage objects. Impregnation using either a solvent/resin or a polymerizing system is an example of such an intervention, which is often difficult to describe in terms of its behavior within the object’s structure. A new simple method has been devised to evaluate the effectiveness of these impregnation treatments in terms of spatial distribution of consolidant solution. A combination of digital radiography and imaging analysis has permitted to evaluate the degree of penetration of a consolidant and to determine its location within the artifact by studying the X-ray images taken before, during, and after treatment. The adequacy of polymer solutions or their effectiveness as wood consolidants is properties which are often difficult to investigate due to limited visual access to the interior of the object. The proposed method provides an alternative way of studying these parameters through analysis of X-ray attenuation recorded on two images: taken before and after the conservation treatment. The resulting image is then converted into a two-dimensional map of consolidation agent within the object using a straightforward calibration procedure.  相似文献   

Ein Beitrag zur biologischen Sch?dlingsbek?mpfung     

Fr. 《Journal of pest science》1934,10(10):120

Ohne Zusammenfassung  相似文献   

Wintergersteschädigung durch Zwergzikade     

Fr. 《Journal of pest science》1935,11(5):59-59

Ohne Zusammenfassung  相似文献   

    

M. Fr. B. 《Forstwissenschaftliches Centralblatt》1911,33(2):111-112

Ohne Zusammenfassung  相似文献   

    

Fr. Giersberg 《Forstwissenschaftliches Centralblatt》1905,27(1):31-38

Ohne Zusammenfassung  相似文献   

Infektionsversuche mit der Rübenblattwanze (Piesma quadrata Fieb.) an Zuckerrübenkeimlingen im Jahre 1926     

Dr. Fr. Dyckerhoff 《Journal of pest science》1927,3(7):78-84

Ohne Zusammenfassung Mit 5 Textabbildungen.  相似文献   

Biodiversity in cultural landscapes: influence of land use intensity on bird assemblages     

Johannes Rüdisser  Janette Walde  Erich Tasser  Johannes Frühauf  Norbert Teufelbauer  Ulrike Tappeiner 《Landscape Ecology》2015,30(10):1851-1863

  相似文献   

Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability,film structure,and other physical characteristics     

Péroval C  Debeaufort F  Despré D  Voilley A 《Journal of agricultural and food chemistry》2002,50(14):3977-3983

Arabinoxylans (AX) are natural fibers extracted from maize bran, an industrial byproduct. To promote this polymer as a food ingredient, development of edible coatings and films had been proposed. Indeed, composite arabinoxylan-based films were prepared by emulsifying a fat: palmitic acid, oleic acid, triolein, or a hydrogenated palm oil (OK35). Lipid effects on water vapor permeability (WVP), surface hydrophobicity (contact angles), lipid particle size, and mechanical properties were investigated. Results showed that OK35-AX emulsion films had the lowest WVP. Emulsified films presented a bimodal particle size distribution; however, the smallest particle mean diameter (0.54 microm) was observed in OK35-AX emulsion films. Contact angles of water comparable to those observed for LDPE films (>90 degrees ) are measured on the OK35-AX film surface. Finally, only triolein-AX emulsion films had elongation higher than films without lipid. These results suggest that OK35 enhances functional properties of AX-based films and should be retained for further research.  相似文献   

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla     

Doblado R  Zielinski H  Piskula M  Kozlowska H  Muñoz R  Frías J  Vidal-Valverde C 《Journal of agricultural and food chemistry》2005,53(4):1215-1222

Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids, glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity (TEAC) were evaluated in raw and processed cowpea flours. gamma-Tocopherol and delta-tocopherol were found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity than the raw legume.  相似文献   

Influence of oil type on the amounts of acrylamide generated in a model system and in French fries     

Mestdagh FJ  De Meulenaer B  Van Poucke C  Detavernier C  Cromphout C  Van Peteghem C 《Journal of agricultural and food chemistry》2005,53(15):6170-6174

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.  相似文献