Pub Date : 2024-01-01DOI: 10.21608/jmr.2023.218223.1113
H. Abdu, Sayed Mohamed, Adel Morad, Abd.Elhameed Abd.Elhameed, Moustafa Moustafa
End milling is one of the most used machining techniques for removing metal from objects and milled surfaces. It is widely used in tools, aerospace, automotive, machine design, and production for joining other parts. Surface roughness is a crucial indicator of a product's technological excellence and a component that significantly affects manufacturing costs. The effects of several factors of the milling process, such as rotational speed, cutting speed, depth of cut, number of cutting edges and feed rate, find their influence on the surface finish. Surface roughness, cutting forces, and material removal rate were chosen as process responses. Taguchi method and the RSM in the evaluation and optimization of the machining parameters of end milling for the machining of Al 6063/SiO 2 by using Minitab 19. The vertical milling machine was used to perform experiments based on the Taguchi L 27 orthogonal array. The rotational speed, cutting speed, weight percentages of Nano SiO 2 (1, 3 and 5), number of cutting edges, feed rate, and depth of cut were considered machining parameters. According to ANOVA results, additions and cutting speed are the factors that have the greatest impact on the model metal removal rate.
端铣是最常用的加工技术之一，用于去除物体和铣削表面的金属。它广泛应用于工具、航空航天、汽车、机械设计和连接其他零件的生产中。表面粗糙度是衡量产品技术优劣的重要指标，也是严重影响制造成本的组成部分。铣削过程中的几个因素，如转速、切削速度、切削深度、切削刃数量和进给量，都会对表面粗糙度产生影响。表面粗糙度、切削力和材料去除率被选为工艺响应。使用 Minitab 19 对加工 Al 6063/SiO 2 的端铣加工参数进行了田口法和 RSM 评估和优化。立式铣床采用田口 L 27 正交阵列进行实验。转速、切削速度、纳米 SiO 2 的重量百分比（1、3 和 5）、切削刃数量、进给量和切削深度被视为加工参数。根据方差分析结果，添加量和切削速度是对模型金属去除率影响最大的因素。
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Pub Date : 2024-01-01DOI: 10.21608/jmr.2023.229427.1117
Salwa Gharieb, Gaber Bresha, Omar Omar
Probiotics lose their viability during formulation, processing, and storage. The current work investigates the co-effect of three different combinations of encapsulation and prebiotics on the Survival of L. rhamnosus, L. acidophilus, and B. adolescentis under different conditions. In simulating gastric juice solution, the free cells survivability ranged between 36.5% to 40.5% for B. adolescentis and L. rhamnosus , after 2 hr, respectively. However, the encapsulated bacteria survival, ranged between 54.5% to 78.5% for B. adolescentis and L. rhamnosus , respectively. The encapsulated bacteria exhibited the highest survival rates, between 78.5%, and 76.5% for L. rhamnosus, and L. acidophilus , respectively, and 68.7% for B. adolescentis against the enzymatic gastric juice. In the simulating intestinal juice solution, cells encapsulated with resistant starch (ARs) and oligosaccharides (ARsG or ARsF) significantly enhanced survival over bacteria encapsulated with alginate alone and free cells, where the survivability was 104.4% for L. rhamnosus , 103.4% for L. acidophilus and 103.6% for B. adolescentis . A highly significant difference in survival rates was found between encapsulated and non-encapsulated bacteria when stored at 4 o C and 25 o C for 30 days. Survivability between 31.5% to 77.1% was apparent for L. acidophilus and L. rhamnosus , respectively, after 30 days at 4 o C. In contrast, free bacterial cells recorded a 29.1% to 31.5% survivability. After 30 days, the survivability of microencapsulated bacteria at 25 o C ranged between 15.6% and 63.6%, while the survival rate of free bacteria declined between 10.9% and 13.5%. Overall, microencapsulation of the tested strains enhanced bacteria tolerance, survival, and storage periods, especially at 4 o C.
益生菌在配制、加工和储存过程中会失去活力。目前的工作研究了三种不同的封装和益生元组合在不同条件下对鼠李糖、嗜酸乳杆菌和青春期乳杆菌存活率的共同影响。在模拟胃液中，青少年乳杆菌和鼠李糖在 2 小时后的游离细胞存活率分别为 36.5% 至 40.5%。然而，包囊菌的存活率在 54.5%至 78.5%之间。封装细菌的存活率最高，鼠李糖和嗜酸乳杆菌的存活率分别为 78.5% 和 76.5%，而青春双歧杆菌在酶胃液中的存活率为 68.7%。在模拟肠液中，抗性淀粉（ARs）和低聚糖（ARsG 或 ARsF）包裹的细胞比单独海藻酸盐包裹的细菌和游离细胞的存活率显著提高，鼠李糖桿菌的存活率为 104.4%，嗜酸乳杆菌为 103.4%，青春期桿菌为 103.6%。在 4 o C 和 25 o C 下分别储存 30 天后，发现包裹菌和非包裹菌的存活率有很大差异。相比之下，游离细菌细胞的存活率为 29.1%至 31.5%。30 天后，微胶囊细菌在 25 o C 下的存活率为 15.6% 至 63.6%，而游离细菌的存活率则下降了 10.9% 至 13.5%。总体而言，测试菌株的微胶囊化提高了细菌的耐受性、存活率和储存期，尤其是在 4 o C 时。
{"title":"Co-effect of microencapsulation and prebiotics on the survivability of some lactic acid bacteria in simulating gastrointestinal tract and storage conditions","authors":"Salwa Gharieb, Gaber Bresha, Omar Omar","doi":"10.21608/jmr.2023.229427.1117","DOIUrl":"https://doi.org/10.21608/jmr.2023.229427.1117","url":null,"abstract":"Probiotics lose their viability during formulation, processing, and storage. The current work investigates the co-effect of three different combinations of encapsulation and prebiotics on the Survival of L. rhamnosus, L. acidophilus, and B. adolescentis under different conditions. In simulating gastric juice solution, the free cells survivability ranged between 36.5% to 40.5% for B. adolescentis and L. rhamnosus , after 2 hr, respectively. However, the encapsulated bacteria survival, ranged between 54.5% to 78.5% for B. adolescentis and L. rhamnosus , respectively. The encapsulated bacteria exhibited the highest survival rates, between 78.5%, and 76.5% for L. rhamnosus, and L. acidophilus , respectively, and 68.7% for B. adolescentis against the enzymatic gastric juice. In the simulating intestinal juice solution, cells encapsulated with resistant starch (ARs) and oligosaccharides (ARsG or ARsF) significantly enhanced survival over bacteria encapsulated with alginate alone and free cells, where the survivability was 104.4% for L. rhamnosus , 103.4% for L. acidophilus and 103.6% for B. adolescentis . A highly significant difference in survival rates was found between encapsulated and non-encapsulated bacteria when stored at 4 o C and 25 o C for 30 days. Survivability between 31.5% to 77.1% was apparent for L. acidophilus and L. rhamnosus , respectively, after 30 days at 4 o C. In contrast, free bacterial cells recorded a 29.1% to 31.5% survivability. After 30 days, the survivability of microencapsulated bacteria at 25 o C ranged between 15.6% and 63.6%, while the survival rate of free bacteria declined between 10.9% and 13.5%. Overall, microencapsulation of the tested strains enhanced bacteria tolerance, survival, and storage periods, especially at 4 o C.","PeriodicalId":516676,"journal":{"name":"Journal of Modern Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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