The Sheepbed mudstone, Yellowknife Bay formation, Gale crater, represents an ancient lakebed now exhumed and exposed on the Martian surface. The mudstone has four diagenetic textures, including a suite of early diagenetic nodules, hollow nodules, and raised ridges and later diagenetic light-toned veins that crosscut those features. In this study, we describe the distribution and characteristics...

Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optim...

Chair-seat height affects the burden on the lower-limbs during sit-to-stand (STS) movement. Previous studies used the same height chair, attaching importance to practicability, but the difference in each subject's lower thigh length may relate to the burden on the lower-limbs. This study aimed to examine the influence of different lower thigh lengths on floor reaction force and lower-limb stren...

The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...

We report here an ATP-dependent formation and contraction, or syneresis, of a microtubule gel using microtubule proteins prepared from calf brains. Gel contraction is typically observable 15-30 min after ATP addition to microtubules assembled to steady state, and is complete after approximately 60 min, at which time the gel volume is reduced by as much as 75%. In contracted gels, microtubule bu...

currently, due to their beneficial effects, there is interest in adding prebiotics to food products. thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with lactobacillus acidophilus. six experimentalpreparations of yogurt were produced. homogenized, standardized and pasteurized low fat mil...