The aim of the study was to assess the selected physical characteristics of the briquettes of English ryegrass waste biomass and its mixtures with waste components from the agri-food industry: pea husks and oat middlings. The raw materials used for the tests are characterized by high calorific value and low ash content. Among the tested raw materials, the most favorable values were recorded for oat middlings in this respect. The produced briquettes were characterized by high volumetric density and very diverse mechanical durability. At the same time, the results of the tests on the mechanical durability of briquettes indicated that the use of components of ryegrass mixtures selected for testing brought unsatisfactory results, as compared to other analyzed physical and energy features.
Many component contained in the plants we usually eat are characterized by antioxidant properties, for example polyphenols effectively neutralize free radicals and other reactive oxygen species. The antioxidant potential of some herbal plants is many times higher than that of fruits and vegetables and therefore there has been a growing interest in the active substances contained therein. An improper diet, such as the one rich in lipids, adversely affects the level of free radicals in the body; so it is very important to choose to eat foods with a high antioxidant potential. The oxidation reactions that occur in food products have a detrimental impact on their nutritional value and sensory properties, such as taste, smell, color and texture. Antioxidants added to food can effectively counteract those changes, therefore there are sought natural food ingredients with antioxidant properties to replace synthetic antioxidants, such as BHA, BHT, which are often used in food. Some herbal spices have an anti-inflammatory and antibacterial effect. Moreover, they can stimulate appetite, increase the secretion of digestive juices and improve the absorption of nutrients. A diet enriched with suitable herbs or preparations obtained from them, mainly owing to the antioxidants contained therein, improves the functioning of the organism and prevents the development of certain diseases, such as cancer or atherosclerosis of blood vessels.
This study aims to find out how much expenses are incurred in the traditional neku ceremony, as well as the total costs incurred by each one sa'o and the cost-sharing system for each family in the event. The method used in this research is qualitative research by conducting direct interviews with informants and attending the implementation of these activities. The results of this study found that in its implementation it requires no small amount of money due to the large number of animals (pigs and buffalo) that are sacrificed in the ceremony. Of these costs, the whole family is responsible for collecting costs in a joint way, each family collects according to the economy. This event also contains the value of accountability, especially the value of togetherness.
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