In order to remove canavanine from jack bean (Canaualia ensformis) the authors conducted extrusion and extraction experiments. In the extrusion experiments, using jack bean without testa and conditioned to 240 g kg-' moisture content, different temperatures of the compression section of the extruder and screw rates were tried. Under these conditions the parameters measured were expansion, final moisture, haemagglutinins, urease activity, available lysine and soluble nitrogen index. The screw rate did not affect the extrusion of jack bean. The best temperature was 110°C. The extraction experiments were carried out with extruded jack bean (EJB) at 110°C and 70 rpm using one or two acid or formalin extractions. EJB amount, times and pH were evaluated with a surface response model in one acid extraction experiment. The best results were observed with 100 g kg-' of EJB, at pH 5.5 for 2 h (IAEJB), which reduced the canavanine content to 8.5 g kg-'. In the same conditions using a second acid extraction (2AEJB) we obtained a product with 4.9 g kg-' of canavanine. With the formalin extraction at pH 5.5 and 1.5, and a molar ratio of canavanine : formalin 1 : 1 and 1 : 2, we obtained a product with 8.2 g kg-of canavanine.
The design for a routing table circuit for Ethernet-, IP- and ATM-applications is
presented. Starting point for the design was an object-oriented general behavior of the
routing table. The selected data structure for the routing table is based on a modification
of the structure denominated trie, saving one search level and memory space. The
architecture for searching and sorting of data, implemented in hardware, is explained.
This modified trie stores 64 K addresses and the associated data, achieving a high
performance too. The circuit, which can support a flow of 500000 frames/s, is connected
to the PCI Bus. For the implementation a FLEX10K100 from Altera Company was
used.
México es uno de los países con mayor cantidad de padecimientos alimenticios, entre los que destacan la desnutrición y la obesidad. Esto ocasiona que la población emplee los escasos recursos con los que cuenta en alimentos que no cubren sus necesidades calóricas o nutricionales como alimentos procesados, como embutidos, nuggets, carne para hamburguesas, entre otros, con alto contenido calórico y sodio. Es por esto que en este trabajo se propone el desarrollo de un nuevo producto, con el fin de satisfacer las necesidades proteicas de la población de manera sustentable. El producto “chasomeat” es una hamburguesa donde se utiliza como materia prima chapulines (Caelifera), insectos que presentan un alto valor nutricional. Estos insectos poseen un alto porcentaje de contenido proteico en comparación de las carnes regulares y tienen en un proceso más económico de producción. El producto obtenido aporta 40 % de proteína de la ingesta diaria recomendada, con una gran aceptación, por lo cual puede ser considerado un producto recomendable para la población con altos requerimientos de proteína.
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