Sodium titanate formed on Ti metal by NaOH and heat treatments induces apatite formation on its surface in a body environment and bonds to living bone. These treatments have been applied to porous Ti metal in artificial hip joints, and have been used clinically in Japan since 2007. Calcium titanate formed on Ti-15Zr-4Nb-4Ta alloy by NaOH, CaCl2, heat, and water treatments induces apatite format...

Heat treatments are an environmentally safe method for eliminating quarantine pests from tropical foliage. Conditioning heat treatments can induce thermotolerance against subsequent and otherwise phytotoxic temperatures in tropical foliage, allowing heat treatments to be even more effective. However, if thermotolerance is also induced in nematodes of quarantine significance like Radopholus simi...

Postharvest quarantine treatments using high temperatures have been developed for various commodities. There are a wide range of insect pests that are the target of these treatments. In order to make heat treatments effective against these pests, the effects of high temperatures on insect physiology must be understood. Insects, being poikilothermic, are particularly sensitive to heat. Nearly ev...

Purpose of review: Tactics to manage infestations of stored-product insects in grain-processing facilities historically included the use of heat treatments and the fumigant methyl bromide. The phase out of methyl bromide in the USA in 2005, because of its adverse effects on stratospheric ozone, has renewed interest in using heat treatments. In this review, a brief history regarding the use of h...

Heat treatments have been suggested as alternatives to chemical fumigants for control of postharvest insects in dried fruits and nuts. Conventional forced hot air treatments heat product too slowly to be practical, but radio frequency treatments are capable of more rapid product heating. While developing radio frequency heat treatments for dried fruits and nuts, the heat tolerance of nondiapaus...

Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of...

Forty-two individually housed entire male pigs weighing 37.5 ± 0.15 kg (mean ± SEM) were used in a randomized block design having 7 dietary treatments (n = 6). The dietary treatments were 5 semisynthetic diets containing 350 g/kg of soybean (Glycine max) meal (SBM) with variable heat treatments (0, 7, 14, 21, and 28 min autoclaved at 135°C), a protein free (N-free) diet, and an enzymatically hy...

The induction of tetraploidy by means of cold, heat and multiple heat shock treatments was investigated on male fish from a growth-enhanced transgenic tilapia C118 line, crossed with wild type females. After the development a new multiple heat shock protocol (two heat treatments at 41oC in 60 and 80 min. after fertilization for 5 min. per each), chromosome and X-gal in situ staining assays demo...