The isomeric thermal neutron cross section and isomeric resonance integral of 109 Ag(n, γ) 110m Ag, 133 Cs(n, γ) 134m Cs and 134g Cs, and 136 Ba(n, γ) 137m Ba reactions were investigated together with 115 In(n, γ) 116m In monitor reaction. These residual nuclei have broad half-life time scale suitable for our investigation. Moderated neutrons from steady AmBe source were used for activation of samples with natural abundances. Field was monitored and mapped using gold and indium activation. The formulae used for neutron activation analysis were derived with emphasizing the different interpenetrations of cadmium transmission factor and self-shielding factors. The k 0 -factor for γ-rays in the residual nuclei were measured. The isomeric thermal neutron cross section and resonance integral for 115 In(n, γ) 116m In were evaluated to be 162.6 b and 2585 b. These data were used to measure the k 0 -factors; and compared to reported values to confirm the procedure. The thermal neutron cross section and resonance integral for 133 Cs(n, γ) 134m Cs were found to be 2.64±0.11 b and 42±1.7 b, respectively; while those of the 109 Ag(n, γ) 110m Ag reaction were 4.09±0.35 b and 68±6 b. Thermal neutron cross section for 136 Ba(n, γ) 137m Ba was identified as 0.032±0.003 b, while the resonance integral could not be evaluated as a result of interfering reactions. Model calculations were done using EMPIRE code to simulate isomeric ratio and compared with the experimental results. The feeding of isomeric state from neutron reaction is more sensitive to the variation of neutron flux distribution than the nucleus formation. Steady neutron field could be retained with isotopic neutron source with moderation setup and geometry of suitable homogeneity and isotropy.
The importance of antioxidants, phenols, is seen to increase the content of phenolics in plants, producing less hydrophilc derivatives by enzymatic modification of their structure with improved pharmacological characteristics, exploring novel effects and elucidating the quantitative structure-activity relationships of various phenol classes. The current study was designed to add an economic value to date seeds powder (DSP) by using it, as phenolic and antioxidant activities components, at varied amounts (of 2, 5 or 10%) to manufacture some bakery products (muffins and shaboura). The corresponding products were characterized in terms of chemical composition, minerals content, phenols content, antioxidant activities and sensory properties. Results showed a favorite significant effect of the date seeds flour on the chemical composition and minerals content of the tested products. It was found that fiber, protein, ash and moisture contents were gradient upwarded as a result of raising the substitution amount of date seeds powder. The carbohydrate was the predominant component in all the tested products. Indeed, muffin and shaboura manufactured by 10% DSP were the richest among of all samples. The total phenols content and antioxidant activity seemed to be higher in the products supplied by DSP and the enhancement in their amount applied the same pattern in case of chemical compositions. Sensory evaluation showed that among of all muffin and shaboura, the sample manufactured by 10% DSP were the least one in compare to the control sample with respect to the tested sensory attributes.
Pomegranate peels are characterized by high levels of fibers, phenols, antioxidatents and minerals levels. The chemical composition indicates that the pomegranate peels contain 5.3% ash, 12.11% fibers and 58.38 g/100gm dietary fibers. The soluble part of the total amount of fibers is about 34.25%. Antioxidants activity of pomegranate peels was 90.14% RSA, while total phenol content reached 145 mg GAE/100gm. The noodles were fortified with 2 and 5% pomegranate peels powder. The dietary fibers content of pomegranate peel noodles doubled as the pomegranate peels content reached 5% compared with control. The phenols content increase to 43.91 and to 48.30 when the pomegranate peels was added by 2% and 5% respectively. The antioxidant activity increased 2.15 folds and 3.66 folds, compared with control, after adding of 2% and 5% pomegranate peels respectively. The addition of pomegranate peels significantly increased the water absorption, weight percent and volume compared with control. Noodles with pomegranate peels had higher sensory scores, except in firmness, in comparison with control. The results obtained in this study suggest that acceptable noodles in terms of physicochemical and sensory properties could be produced by incorporating pomegranate peels into noodles up to 5%.
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