The purpose of this study was to evaluate the effect of heat treatments on the Vickers hardness of commercially pure titanium and Ti-6Al-4V cast alloys. Six-millimeter-diameter cylindrical specimens were cast in a Rematitan System. Commercially pure titanium and Ti-6Al-4V alloy specimens were randomly assigned to 3 groups (n=10) that received the following heat treatments: control (no heat trea...

The present study was conducted at Genetics Department, Hazara University Garden Campus and during 2008-09 as a part of PhD study. Seed dormancy breaking, germination tests of 2 wild speciesi.e., O. longistaminata and O. rufipogon and 3 local cultivated rice varieties/ germplasm i.e., Swat-1, F. Malakand and JP-5 were conducted under different treatments. Hulled seeds were exposed to: constant ...

The Food Technology group of the University of Zaragoza has investigated the effect of ultrasound and its combination with other factors on the microbial inactivation since the early 90’s. Our group designed an equipment that allows to apply ultrasound under pressure treatments at sublethal (Mano-Sonication; MS), and at lethal temperatures (Mano-Thermo-Sonication; MTS) to liquid products. The i...

Prestorage heat treatment appears to be a promising method of postharvest control of decay. Heat treatments against pathogens may be applied to fresh harvested commodities by hot water dips, by vapour heat, by hot dry air or by a very short hot water rinse and brushing. Heat treatments have a direct effect slowing germ tube elongation or of inactivating or outright killing germinating spores, t...

One hundred twelve crossbred feedlot heifers were used in two experiments to assess the impact of heat stress and its relief by shade and(or) water misting on behavior, physiology, performance, and carcass traits. Treatments were 1) no shading or misting (CONT); 2) only misting (MIST); 3) only shading (SHADE); and 4) shading plus misting (SHMI). Head in the feed bunk, head in or above the water...

A combination of hot water (a rinse at 62 degrees C for 20 s) and conditioning (pre-storage at 16 degrees C for 7 d) treatments synergistically reduced chilling injury development in grapefruit (Citrus paradisi, cv. "Star Ruby") during cold storage at 2 degrees C, suggesting that the treatments may activate different chilling tolerance responses. To study the molecular mechanisms involved, chil...