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Influence of Nano Additives on Unconfined Compressive Strength of Asphaltic Soil
Saad Issa Sarsam,
Aamal A. Al Saidi,
Afaq H. AL Taie
Issue:
Volume 1, Issue 2, December 2016
Pages:
32-39
Received:
6 December 2016
Accepted:
19 December 2016
Published:
14 January 2017
DOI:
10.11648/j.cbe.20160102.11
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Abstract: Collapsible behaviour of soil is considered as one of the major problems in the stability of roadway embankment, the lack of cohesion between soil particles and its sensitivity to the change of moisture content are reasons for such problem. Creation of such cohesion may be achieved by implementation of liquid asphalt and introduction of Nano additives. In this work, silica fumes, fly ash and lime have been implemented with the aid of asphalt emulsion to improve the unconfined compressive strength of the collapsible soil. Specimens of 38 mm in diameter and 76 mm height have been prepared with various percentages of each type of Nano additive and fluid content. Specimens were subjected to unconfined compressive strength determination at dry and absorbed test conditions. It was concluded that the unconfined compressive strength increases by (13-25) folds after stabilization with asphalt emulsion at dry test condition. The implementation of lime shows that the cohesive strength is increased by a range of (93-517)% for absorbed condition, while it decreased by a range of (50-31)% at dry test conditions. When 5% silica fumes was introduced, the compressive strength increased by 9.2% in dry test condition while it decreases in a range of (31.5-63.8)% for other percentages. When fly ash class F was introduced, the reduction in the strength was in the range of (100-120)% for various fly ash content at dry test condition.
Abstract: Collapsible behaviour of soil is considered as one of the major problems in the stability of roadway embankment, the lack of cohesion between soil particles and its sensitivity to the change of moisture content are reasons for such problem. Creation of such cohesion may be achieved by implementation of liquid asphalt and introduction of Nano additi...
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The Parametric Study of Sweetening New Method from Sour Petroleum
Rasoul Najjar,
Farshad Farahbod
Issue:
Volume 1, Issue 2, December 2016
Pages:
40-44
Received:
5 November 2016
Accepted:
29 December 2016
Published:
17 January 2017
DOI:
10.11648/j.cbe.20160102.12
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Abstract: The sweetening process is investigated in this paper. The superficial velocity and the characteristic length is evaluated in this research. The results dhow the X factor as sweetening index is improved with the increasing the characteristic length and the decreasing the superficial velocity. In addition, the increase in the amount of charachtristic length which is done in the experiments by the increase in the height of bed is considered to evaluate the values of pressure drop through the nano catalytic packed bed.
Abstract: The sweetening process is investigated in this paper. The superficial velocity and the characteristic length is evaluated in this research. The results dhow the X factor as sweetening index is improved with the increasing the characteristic length and the decreasing the superficial velocity. In addition, the increase in the amount of charachtristic...
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Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis
Sai Zhao,
Yan-Ling Wang,
Tao Li,
Shu-Lin Zhang,
Fang-Di Cong
Issue:
Volume 1, Issue 2, December 2016
Pages:
45-48
Received:
3 December 2016
Accepted:
16 December 2016
Published:
17 January 2017
DOI:
10.11648/j.cbe.20160102.13
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Abstract: To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, three probiotics were cultivated by taking Lactobacillus as main bacteria and the others as auxiliaries. It was found that the desired bacterial number ratio of Lactobacillus: Yeast: Bacillus for mixed cultivation was 1:2:2 and the OD value of mixed bacterial solution achieved at 2.27 after three days.
Abstract: To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, t...
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Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua
Huynh Xuan Phong,
Tran Hong Van,
Nguyen Ngoc Thanh,
Bui Hoang Dang Long,
Ngo Thi Phuong Dung
Issue:
Volume 1, Issue 2, December 2016
Pages:
49-54
Received:
15 December 2016
Accepted:
5 January 2017
Published:
24 January 2017
DOI:
10.11648/j.cbe.20160102.14
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Abstract: Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking. In this study, the antifungal ability of lactic acid bacteria isolated from Nem chua was examined. Five Nem chua samples were collected at the local markets in Mekong Delta, Vietnam. They had good sensory evaluation (typical odor of lactic acid fermentation product like sour, meat and leaf odor) with the total score over 7/10. Average pH for 5 samples was found at 4.7 and average lactic acid content was 1.6 g/100 g of sample. The results of enumeration of total plate count and mould were found to be acceptable (3.0 x 107 CFU/g and 3.3 x 103 CFU/g, respectively) and average LAB count was 2.2 x 107 CFU/g. From 5 samples of Nem chua, 19 isolates of LAB and 9 isolates of mould were collected. Antifungal activity was found in most LAB isolates with various degrees. Only 9 LAB isolates, 47% (P32B, P41A, V13A, P21B, P31B, R11B, R14B, R22B and K34B) exhibited strong activity against 7/9 mould isolates (over 10+ degree of activity). Isolates P32B, P41A and V13A were chosen to be sequenced due to their strong inhibitory activity and were identified as Lactobacillus plantarum (P32B and V13A) and Pediococcus pentosaceus (P41A).
Abstract: Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking....
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