This paper investigated the moisture and strength properties of wood-polymer composites (WPC), which were made using three different recycled polymers wood flour as filler. The acrylonitrile butadiene styrene (ABS), polypropylene (PP), polyethylene (PE), collected from among construction demolition waste (CDW) at a local management center. commercial additives, such coupling agent lubricant, al...

Wood–plastic composite (WPC) materials are mainly used as flooring in buildings or structural load-bearing plates, and will undergo creep deformation during use, resulting failure safety problems. Therefore, this work adopted the orthogonal test method to carry out tests on wood–plastic composites. We range variance analysis process data analyze influence of load, temperature, relative humidity...

Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequen...

This pre-feasibility study evaluates the use of residual leafy green biomass from broccoli (Brassica oleracea, var. Italica) and kale Sabellica) as feedstock for protein fractionation potential application fractions in food feed products. The concentration, recovery content phenols dietary fibre these sources were investigated. Field produce side-stream analysis showed that among side-streams p...

The aim of the research was a study effect activation birch sawdust microparticles with dilute solution sodium hydroxide at low temperature on mechanical properties and water sorption obtained wood plastic composite (WPC) samples from by-product domestic processing recycled polymer municipal waste. It found that (tensile, bending) WPC filled activated were higher than those initial sawdust. swe...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...

: Department of Computing Science, University of Glasgow, Glasgow, Scotland {wpc, gaog, tao}@dcs.gla.ac.uk : Analog Information Systems, Edinburgh, Scotland [email protected] : Depto. de Farmacologia, Terapeútica i Toxicologia. Facultat de Medicina. Universitat Autonoma de Barcelona. Barcelona, Spain. Ana M. [email protected] : Faculty of Biomedical & Life Sciences, University of Glasgow, ...

An informal research study for background information The Soviet Union invariably supports the peace movement. The World Peace Council, in its turn, positively reacts to a// Soviet initiatives in international affairs. Wider mobilization of public opinion in support of the Soviet Union’s peaceful initiatives ... would help further to improve the world climate. (WPC President Romesh Chandra, New...