Objectives. The aim of this review was to investigate whether alternating hot–cold water treatment is a legitimate training tool for enhancing athlete recovery. A number of mechanisms are discussed to justify its merits and future research directions are reported. Alternating hot–cold water treatment has been used in the clinical setting to assist in acute sporting injuries and rehabilitation p...

In this study, acid-catalyzed hot-water extraction of docosahexaenoic acid (DHA)-rich lipids from Aurantiochytrium sp. was performed, and its yield-enhancing effects were investigated. The total fatty acid content of the Aurantiochytrium sp. was 482.5mg/g cell, of which 141.7mg/g cell (29.4% of total fatty acids) was DHA. The lipid-extraction yield by acid-catalyzed hot-water treatment was comp...

nowadays, in many rangelands, due to over grazing, and problems that some plantshave in germination, the rate of forage production is greatly reduced. so to take advantages ofthe benefits of such plants, it is necessary to identify and remove barriers of germination andestablishment of suitable plants. the present study was designed to investigate differenttreatments of breaking dormancy and st...

Nowadays, in many rangelands, due to over grazing, and problems that some plantshave in germination, the rate of forage production is greatly reduced. So to take advantages ofthe benefits of such plants, it is necessary to identify and remove barriers of germination andestablishment of suitable plants. The present study was designed to investigate differenttreatments of breaking dormancy and st...

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

this experiment was carried out to increase the shelf life and maintaining the quality of mango (mangifera indica) fruits. there were two factors. factor a: postharvest treatments with six levels (1. untreated (control), 2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (cacl2), 4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water treatment and 6. tap wat...

berangan banana were treated with hot water at 50 ºc for 0 (control), 10, and 20 min and then kept at room temperature (25±2 ºc), 75-80% rh to observe the ripening progress. firmness and activity of cell wall degradation enzymes such as polygalacturonase (pg), pectin methylesterase (pme), and pectate lyase (pl) were determined for treated and untreated banana. the microstructure of banana peel ...

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

The experience of transformation into motherhood is a privilege reserved exclusively for women. A powerful experience of nurturing available to many women is that of nursing their children and the experience of breast feeding is an important part of their motherhood. Objectives: To assess and compare the efficacy of hot water application and cold cabbage leaves compresses in the treatment of br...

Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 degrees C water for 20 min (control), 20 ppm chlorine at 10 degrees C for 20 min, and 76 degrees C water for 3 min. Populations of mic...