This study examined the photocatalytic oxidation of gas-phase trichloroethylene (TCE) and 2-propanol, at indoor levels, over titanium dioxide (TiO₂) irradiated with light-emitting diodes (LED) under different operational conditions. TiO₂ powder baked at 450 °C exhibited the highest photocatalytic decomposition efficiency (PDE) for TCE, while all photocatalysts baked at different temperatures sh...

Bamboo salt is a traditional Korean baked solar salt, processed by packing the solar salt (sea salt) in bamboo tubes and heating several times at high temperatures. The anti-tumor activity of bamboo salt was investigated and compared to those of other salt’s samples. Though solar salt and purified salt exhibited high tumor weight, bamboo salt is associated with a lower weight of tumor. Bamboo s...

Background Air quality monitoring in brick kilns indicates very high concentrations of airborne particulate matter. Air pollution from brick kilns poses an enhanced threat to the environment and to human health. Objective To evaluate airborne particulate matter concentration and health status of brick kiln workers. Method A cross-sectional comparative study was conducted in the Kathmandu valley...

Chinese Fuzhuan brick-tea is a unique microbial fermented tea characterized by a period of fungal growth during its manufacturing process. The aim of the present study was to characterize, both physicochemically and microbiologically, traditional industrial production processes of Fuzhuan brick-tea. Fermenting tea samples were collected from the largest manufacturer. Physicochemical analyses sh...

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...

The main objective of the study was to compare the effects of halogen lamp–microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. H...

This paper presents a novel background model for video surveillance—Spatio-Temporal Patch based Background Modeling (STPBM). We use spatio-temporal patches, called bricks, to characterize both the appearance and motion information. Our method is based on the observation that all the background bricks at a given location under all possible lighting conditions lie in a low dimensional background ...

Bread quality index was established using the instrumental analysis of bread parameters 12 that influence the consumers’ acceptability. The instrumental methods that describe 13 bread appearance, structure and texture have been chosen in order to enable the 14 identification and quantification of main discrepancies of wheat bread produced by 15 different processes such as fully baked frozen bre...

We report a small advance on a question raised by Robertson, Schweitzer, andWagon in [RSW02]. They constructed a genus-13 polyhedron built from bricks without corners, and asked whether every genus-0 such polyhedron must have a corner. A brick is a parallelopiped, and a corner is a brick of degree three or less in the brick graph. We describe a genus-3 polyhedron built from bricks with no corne...