Pictures of handled objects such as a beer mug or frying pan are shown to prime speeded reach and grasp actions that are compatible with the object. To determine whether the evocation of motor affordances implied by this result is driven merely by the physical orientation of the object's handle as opposed to higher-level properties of the object, including its function, prime objects were prese...

in the present work, deoxidation and refining of 316lvm steel (low carbon vacuum melted) during the vacuum induction melting process was studied. this grade of stainless steel is one of the most important materials in medical applications. vacuum deoxidation by carbon is the first stage of 316lvm stainless steel production process. in this stage, aluminum must be absent to avoid killing the c-o...

This study aimed to examine the impact of frying process on physical and chemical properties widely consumed edible oils. Soybean, palm, mustard oils, as well raw dulpuri singara products, were procured from nearby marketplace. The oils underwent five consecutive cycles at temperatures exceeding 160°C subjected hours heating. Analyses including determination free fatty acid (FFA), peroxide valu...

purpose: to evaluate the effect of vacuum and flow rate on endothelial cell loss after high versus low vacuum phacoemulsification. methods: this randomized clinical trial was performed on 60 eyes of 60 patients with moderate lens opacity (nuclear sclerosis 3+). all surgeries were performed by one experienced surgeon using stop and chop technique with sovereign white star machine (amo). patients...

background: the objective of this study was to determine the heart rate and oxygen consumption of the elderly whilst frying. methodology: in 2010, a total of 31 subjects (11 males and 20 females) from sg. merab, selangor were participated in this study. they were aged between 60 to 83 years with a mean age of 67.06 years. they were asked to perform five minutes frying task and data were measure...

this study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. the pre-treatments were 6 min blanching in a 85°c a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°c water bath containing 0.5% calcium chloride and immersion in a 2% sol...

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, prot...

Fungus isolate, Aspergillus sp. (RBD01), which was isolated from biocontaminated clarified butter was evaluated for its potential to transesterify used edible and non-edible oils for generation of alkyl esters, when used as biocatalyst as dry biomass. The work aimed at determining the potential of dry biomass of Aspergillus sp. (RBD01) to transesterify used cottonseed oil and non-edible oils vi...