منابع مشابه
Emulsifier Effect on Fat Utilization in Broiler Chicken
A trial was conducted to evaluate the effect of fat emulsifier on fat utilization in broiler chickens using 240 days old chicks which were divided into 24 replicates in a 3×2 factorial arrangement under Completely Randomized Design (CRD). Experimental diets were formulated using 1, 2 or 3% fat with or without fat emulsifier (Lecithin) at 350 mg kgG1. The trial lasted for 35 days and was divided...
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The effects of an exogenous emulsifier, glyceryl polyethylene glycol ricinoleate, on performance and carcass traits of broiler chickens were assessed. The emulsifier was added to the diet at dose rates of 0 (control), 1 (E1) and 2 (E2) % of added fat (saturated palm oil). Live weight gain (P < .07) and feed conversion ratio (P < .05) in 39 days were higher in the E1 dietary group. Gain: ME inta...
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D. Quigley (Theory Group) The rates at which crystals nucleate and grow from either a supercooled melt, or a supersaturated solution, are essential inputs for solidification models in a variety of contexts. These include materials synthesis and processing, development of antifreeze strategies for cryopreservation, and understanding the formation of harmful biological crystals such as kidney st...
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15 صفحه اولTwo-dimensional Crystallisation on Spherical Surfaces
We report results of a computational study on 2D crystallisation for a 25-particle Lennard-Jones system on a spherical surface, as a function of radius. The energy is minimised using simulated annealing and steepest descent methods. Different crystalline arrangements with clear energy minima are found at different radii. Qualitatively, most of the observed phenomena are representative also for ...
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ژورنال
عنوان ژورنال: Food Structure
سال: 2015
ISSN: 2213-3291
DOI: 10.1016/j.foostr.2014.11.002