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Considering the potential of geopolymer cements as an alternative to partially substitute Portland cement, this article presents a brief review, where the curing conditions of geopolymer cements are analyzed based on three variables: time, humidity, and temperature. In addition, the behavior of these variables is described according to the curing methods that have been studied and evaluated so far in fly ash-based geopolymer cements. The literature review was conducted using Scopus as the primary search tool, starting from the keyword 'geopolymeric cements.' More than 90 relevant documents were identified after applying specific filters and reviewing their abstracts. Finally, a thorough reading, and analysis of the bibliographic data were performed to extract relevant information for the study topic. The published procedures show that there is no conclusive trend in the curing method for this type of material; however, the most accepted conditions for the development of higher compressive strengths are temperatures between 60 and 80 °C, with controlled humidity (sealed), for a period of 4 to 12 hours. In general, this brief review serves as a guide to propose, study, and apply different curing processes in fly ash-based geopolymer cements. [ABSTRACT FROM AUTHOR]

In the Base Business Unit (UEB) La Española I, cured meat is made. In the refrigerated storage stage of the final product, the presence of exudate was observed in the vacuumsealed blankets. To reduce it, it is proposed to incorporate the baking operation into the process. Objective: To incorporate baking as an operation to reduce the amount of exudate present in the final product once vacuum sealed. Materials and Methods: Two experimental variants were analysed, one of them, the traditional one, where after the dry curing process it is passed to vacuum packaging and in the other the baking is introduced before the final packaging. The characterization of the final product was carried out from the physical, chemical, microbiological and sensory point of view. Different measurements were made before and after the baking process; as well as on the mass of exudate present in the packaged product. Results and Discussion: The baking process decreases the yield of the product and therefore increases the consumption rates of raw materials, which influences the cost of production. The product obtained in each variant complies with the regulated parameters. The baking process was able to reduce the amount of exudate present in the final product. Conclusions: The two variants studied were able to reduce the amount of exudate present in cured beef jerky type after vacuum packaging. The baking process increases the cost of production and decreases the yield of the product. [ABSTRACT FROM AUTHOR]

This paper presents the results of the study of the influence of concrete curing in compressive strength in warm-rainy climate. Concrete several specimens were emptied in the laboratory, there were curing by three methods and tested for resistance at the ages of 3,7, 14, 28, 56 and 91 days. Compressive strength in weathering is shown to be associated with environmental factors such as precipitation and temperature. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ciencia y Poder Aéreo is the property of Escuela de Postgrados de la Fuerza Aerea Colombiana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Medicina Naturista is the property of Sociedad Europea de Medicina Naturista Clasica (Seccion Espanola) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective was to increase the yield of a ham in permeable casing, of similar quality to the standard, with the use of isolated soy protein. A ham was elaborated where two massages of 1 h were applied, at the beginning of the curing and the second one after 24 h refrigerated between 2 and 4 °C. Once the curing process was completed, the product was stuffed in 120 mm diameter fibrous casing under vacuum and baked in a semi-automatic chamber of Danish origin, until it reached 71 °C in the center of the product. It was showered discontinuously up to room temperature on his surface and refrigerated at 2 to 4 °C for 24 h. Four experimental runs were performed for 4 percentages of addition of brine: 145, 155, 165 and 175% and a pattern of 115%. Physical, chemical, textural and sensorial evaluations were carried out. With the 145% variant addition of brine, a ham of similar quality to the standard was obtained, which could replace the 115% yield, which is manufactured industrially and marketed in the markets. [ABSTRACT FROM AUTHOR]

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective was to study different types of brines, evaluating their effect on the characteristics of a permeable casing ham of more than 115 % yield. A group of observation tests was carried out with different brine compositions. Three types of brines were selected from the results of these observation tests: brine 1 with common salt and isolated soy protein; brine 2 with common salt, isolated protein from soy and phosphate and brine 3 with common salt and phosphate. Four experimental runs were carried out for six percentages of addition of brine: 135, 145, 155, 165 and 175 % and a ham prepared in the Cuban meat industry of 115 % addition of brine without soy isolate was taken as reference, which was considered the pattern to imitate. The shrinkage and yields were evaluated, the protein content was determined and the texture profile analysis (APT) was performed on the finished product. It was concluded that the combination of phosphate and isolated soy protein in traditional brine (brine 2) provided the best results, since lower losses were achieved with higher yields and acceptable APT parameters. Regardless of the level of brine added to the ham in permeable casing. [ABSTRACT FROM AUTHOR]

Introduction: Vanilla (Vanilla planifolia Jacks ex Andrews), is an orchid, whose fruit has outstanding organoleptic characteristics, being the second most expensive spice after saffron and used as flavoring. Due to changes in the climate pattern in the Totonacapan producing region, in Veracruz, Mexico, the productivity of vanilla has decreased, but in other regions such as the Huasteca Potosina, commercial production represents an option for local producers. Therefore, in this study the quality of the vanilla from 14 sites of eleven localities, belonging to eight municipalities of the Huasteca Potosina, San Luis Potosí, Mexico, was evaluated. Method: Vanilla fruits were harvested from each locality, in physiological maturity at 32 weeks of age (224 days after pollination), and they were subjected to the same process of curing and variables such as size, humidity percentage water activity, total soluble sugars and aroma compounds in the cured fruit were evaluated. Results: It was found that the predominant sugar in vanilla fruits was glucose, with 1.55-4.28%. The fruits from 60 % of the collect sites achieve the minimum standard length. Vanillic acid was the component of the aroma with the greatest variation. The vanillin content of the fruits from all the municipalities had more than 1.2 %, and only the fruit samples from two sites (Tixcuayuca3 and Tamala) achieve the minimum of 2.0 % required by NOM-182-SCFI-2011. Discussion and conclusion: There is a significant variation in the content of aromatic compounds, with a low ratio between the aroma compounds (p-hydroxybenzoic, vanillic acid and phydroxybenzaldehyde) and vanillin from 6.97-11.87 of the vanilla cured fruits from 14 sites of the Huasteca Potosina, Mexico. These differences are considered the result of the interaction of the environment with the species, culture conditions, nutrition, among others. Despite this it was found several fruits which stand out for their organoleptic quality, mainly for the vanillin content, such the ones grown at the municipalities of Matlapa, Xilita and Tamazunchale. [ABSTRACT FROM AUTHOR]

This paper present the methodology development used for characterization and implementation of a control and automation of a camera for curing and drying of Burley tobacco, done with the purpose of analyzing its three stages: yellowing, color fixing and drying. As first step, the paper gives to know the process that is important for air curing of Burley tobacco. As second step, analysis of heating and humidification of system is presented, for determinate the most adequate control system for maintenance the ideal conditions for curing and drying of Burley. Results are presented through figures and tables. [ABSTRACT FROM AUTHOR]

Copyright of CES Odontología is the property of Universidad CES and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Significant projects for natural rubber (NR) production in Colombia have been developed in the past two decades. However, several topics about the properties of colombian NR have not been studied yet. In this work, NR obtained from FX3864, IAN873 and IAN710 rubber tree clones, cultivated in Tarazá-Antioquia-Colombia, is characterized by FTIR, DSC and TGA. Also, a comparison with SGR10 guatemalan rubber and technically specified rubber of Caquetá, Colombia, is carried out. Rubber compounds were manufactured following the same formulation, varying only the type of natural rubber used as matrix. Uncured mixtures were evaluated by vulcanization rheometry at 160 °C, and cylindrical and tension specimens were molded using compression molding. Optimal vulcanization time for each geometry was determinated based on their elastic modulus under tension and uniaxial compression, a methodology that can be applied to commercial products. Test specimens for compression-set, density and hardness were moulded using the vulcanization optimal times. Some differences between FTIR spectra, decomposition temperature, rheometric parameters and mechanical properties of the natural rubbers compounds were identified. Some recommendations for Colombian natural rubbers processing are postulated, seeking a better reliability. [ABSTRACT FROM AUTHOR]

Copyright of Tecnura is the property of Tecnura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

From ancient times, different techniques for the preservation and maintenance of anatomical specimens have been sought. Concurrently, the development of these processes and the use of substances other than formaldehyde in order to minimize the risk of exposure to chemical vapors and biological factors continue at present. Thus, having anatomical preparations with more durability, which retain the anatomical features and facilitate learning and teaching, as well as research in the discipline, are some of the objectives for strengthening anatomy labs. One such technique is the preparation in glycerin. The paper presents the results obtained with this application at the School of Agricultural Sciences from La Salle University, where different anatomical parts have been obtained for use in the process of teaching and learning about anatomy. In this paper, a historical review is made of the preparation of anatomical pieces, followed by the procedure performed and the findings during the development of the technique. [ABSTRACT FROM AUTHOR]

Introduction. The automation of processes in meat industries and the combination between rapid fermentation cultures and fermentable substrates that allow the elaboration of high quality dry maturated products in a short period of time and with new sensory characteristics, are the factors that must be taken into account in order to improve, standardize and reduce the traditional time required for such type of food, thus allowing meat industries to diversify their products and provide food with new added value to consumers. Objective. Demonstrate the advantages of controlling temperature and humidity parameters in curing chambers and incorporating different dosages of starting cultures and dextrose on the fermentation, maturation and conservation of pepperoni. Materials and methods. To evaluate the effect of the dextrose concentrations and the starter cultures on the pepperoni´s maturation, four combinations were evaluated in concentrations between 0.03% and 0.05% of the Bactoferm LHP, and 0.5% culture and 1% of dextrose. The fermentation and the maturation took place under controlled humidity and temperature conditions. The life time was evaluated in a 100 days period, analyzing the physical-chemical, microbial and sensory characteristics of food every 30 days during storage at room temperature. Results. The most relevant difference found during storage for pepperoni with dextrose above 0,5, was the appearance of defects in the final product such as brown coloring and acid and greasy tastes. Concentrations of 0,03% of starter cultures and 0,5% of dextrose had just the opposite effect, with a product that had a better humidity retention and, in consequence, a better appearance and texture. The life time study of the pepperoni determined that the treatments evaluated guaranteed the safety of the product during 94 days at 26° C, as a result of the synergy effect of the acid-lactic bacteria metabolites that avoided the development of altering and pathogen microorganisms. Conclusion. The use of dextrose as a fermenting substratum for starter cultures was essential to control the acidification speed of pepperoni during the fermentation and thus avoid the rapid reduction of pH and the formation of sensory defects in the final product. This way, a sensory stability can be achieved for the product during storage at room temperature. [ABSTRACT FROM AUTHOR]

This paper presents an experimental verification to analyzes the influence of curing on concrete compressive strength. The study consist in testing several specimens from the same concrete mix, exposed to different humidity conditions (100% and 50% humidity) Comparisons were also made for different mixes. For example, the major differences in compressive strength subjected to different curing conditions were obtained for the lower water/cement ratios. [ABSTRACT FROM AUTHOR]

Copyright of Revista Tecno Lógicas is the property of Instituto Tecnologico Metropolitano and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work presents a study on the behavior of silane films Gamma-Aminopropyl triethoxysilane and N-(beta-aminoethyl)-gamma-Aminopropyl trimethoxysilane, obtained by dip-coating process on galvanized steel. The films were cured by thermal and ultraviolet irradiation cure processes. The substrates and zinc-based coatings are usually employed as surface treatment to improve the corrosion resistance but they employ hexavalent chromium that has a high degree of toxicity. Polymer films containing organofunctional silanes have been studied as an alternative to the passivation of zinc-based substrates. The silane coatings were evaluated by electrochemical tests and contact angle. The film morphology was characterized by scanning electron microscopy. The results showed that the films obtained presented a homogeneous coverage and that the influence of silane employed in the formulation was evident, as well as the cure parameters. [ABSTRACT FROM AUTHOR]

The evaluation was conducted at the School of Food Technology of the University of Costa Rica (San José) between June and December 2006. Sweet potatoes (Ipomea batatas L.) acquired four hours after harvest from the Centro Nacional de Abastecimiento y Distribución de Alimentos (CENADA), were washed, pre-selected, and randomly grouped in five experimental blocks after individual identification and weighing. The control group was evaluated for general quality using a visual scale, penetration force (kg/cm²) and color (peel and pulp) using the CIELAB scale. The first group was packed with a micro perforated film, and the second group with low-density polyethylene (LDP); group three was not packed. The three groups were stored for seven days at 29 °C. The fourth group remained unpacked at room temperature for the same period. After the storage treatment, all groups were evaluated for visual appearance, texture, color and weight ANOVA tests followed by Tukey comparisons were conducted. Medium penetration force was higher (p <0.05) for samples packed with LDP and for samples held at room temperature. Pulp color did not differ among treatments. The shiniest peels were obtained from sweet potatoes packed in low-permeability foils. [ABSTRACT FROM AUTHOR]

An effort to address the bioethical issues inherent in the process of dying requires a focus on the proportional, aspect of treatment. Failing to bear in mind, the intrinsic limit to the art of medicine can result in dual and contradictory behavior: artificial support therapy on the one hand. and therapeutic abandonment on the other. In real situations, the inability to recognize the limits of the power of medicine is, in one way or another, equivalent to not accepting death, to denying its inevitable role or to evading its anthropological, and existential complexity. Moreover, denying that limit can lead to a possible conflict between the physician and. the patient, resulting in medicine that is defensive and contractual in nature. The proportionality in question is a criterion and, as such, it demands a particular assessment of the situation, without rigid, and dogmatic codification. However, the reluctance that exists at the social level or within the medical scientific community to accept suspension of treatment when it is shown to be disproportionate is born of the conceptual confusion between unlawful death and permitting death; that is, between omission and. suspension. The difference between these two acts disappears only if the weight, of the assessment is shifted, to the intention or the consequences, the oneness of which would, unite the moral equivalent of the acts. The article also shows the relationship between treatment and quality of life and the important field of palliative care. [ABSTRACT FROM AUTHOR]

The effectiveness in stabilizing expansive clays with sulfonated oil depends on environmental conditions during curing. It is possible to analyze specimens subject to different periods by natural curing or alternatively, by artificial curing. The relationship between the natural curing period and the equivalent accelerated curing period depends on the type of material studied, the environmental conditions of the place to simulate, and the parameters that can be controlled in a chamber of accelerated ageing. Plasticity tests were carried out with clay specimens, subject to different periods of curing both in natural conditions and in a chamber of accelerated ageing. A factor of accelerated curing was obtained and differences between the curing processes were found. [ABSTRACT FROM AUTHOR]

For determining the chloride resistance of different concrete samples, the rapid chloride permeability test was used. This procedure has been established in the standard test method ASTM 1202 [1] For this purpose, national equipment was used. It follows the specifications of the method. The tested concretes had 6 different water/binder ratios (w/b) and three percentages of blast-furnace slag as a replacement of part of cement. Although the age of the concrete was the same in all the cases, the time of saturation in water was different. [ABSTRACT FROM AUTHOR]

In this study a semi-mechanized processing or curing of vanilla was carried out. An electric oven was used to provide the heat required for the diverse treatments, as traditional vanilla curing requires 120 consecutive days, increasing by as much as 20%, due to the increase of cloudiness and rainfall which concur during the months of vanilla processing. Therefore, the objective of the present study was to carry out vanilla curing, using an oven as calorific source and to reduce the time of traditional processing. Green Ordinary Category II vanilla was used in the study. The methodology established by the NMXFF-074-SCFI-2009 was employed to determine the quality of the green and processed fruits, which included the determination of the moisture content of the fruits and vanillin content. According to the results obtained, the vanilla curing process can be semi-mechanized to reduce the traditional time by as much as 25% with a quality which is similar to that obtained with the traditional method. However, the vanillin content varies with respect to the exposure time of the fruit > 50 °C, in the curing process. [ABSTRACT FROM AUTHOR]