The results of French intake estimates for 13 food additives prioritized by the methods proposed in the 2001 Report from the European Commission on Dietary Food Additive Intake in the European Union are reported. These 13 additives were selected using the first and second tiers of the three-tier approach. The first tier was based on theoretical food consumption data and the maximum permitted le...

Magnetoelectrolysis (electrolysis under magnetic fields) produces chiral surfaces on metal thin films, which can recognize the enantiomers of amino acids. Here, the chiral surface formation on copper films is reported in magnetoelectrochemical etching (MEE) at 5T with chloride additives. In the absence of additives, the surface chirality signs of MEE films depended on the magnetic field polarit...

Globally, large concrete companies have the common purpose of reducing the dependence on additives used in high performance concrete due to the high costs they represent. This study a basic characterization of currently commercial additives is performed upon this characterization substitutes additives locally available are selected and use in the formulation of ready mix concrete evaluating per...

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. The ways of food additives classification, source of nature, food coloring, flavors, taste, which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on Drosophila organisms, have been presented. The study reveals sign...

This Improvement of fuel properties essential for suppression of pollutant and optimization of engine performance. One way is use of additives. Oxygenated additives were conventionally recommended for gasoline. But now day’s oxygenated additives are widely considered for diesel fuel also. This paper reviews the available oxygenated additives and compares their effect on exhaust gas emission wit...

The mass balance of surface-adsorbing additives in a microvia filling bath is modeled. The model considers the additives’ mass balance between both the solution and the surface-adsorbed layer of additives, as well as on a shapechanging cathode surface, where mass balance of the additives is affected by the surface shape changes. The model is implemented as a finite element model, which applies ...

In the course of time, grains have been and will always be a group plants utmost importance to human existence activity. Among these, wheat is main crop used as raw material in milling-bakery sector (basic food sector). I considered it appropriate develop study Teleorman county on bakery quality varieties wheat. We analyzed production by several indices for 4 (Boema, Dropia, Flamura 85, Fundule...

EVALUATION OF EXPOSURE TO FLOUR DUST AND RESPIRATORY COMPLICATIONS IN BAKERY WORKERS URMIA 2021