Numerous studies have investigated the importance of low-glycemic-index (GI) breakfast on cognitive performance. However, until recently, none has used rice and noodles, which are staple foods in Indonesia. This pilot study examined the effect of a low-GI breakfast on cognitive ability of an arithmetic task using locally based food approach. This randomized, crossover study involved 64 high school students (32 male and 32 female students) aged 12 to 15 years. They were provided with a low-GI breakfast or placebo with high GI, which were matched by ±10% for energy amount, serving size, and macronutrient composition. The arithmetic ability Uchida-Kraepelin test was performed 2 hours after breakfast. Paired t test was used to analyze the difference between meals on the outcome. Students consuming the low-GI breakfast had higher scores than those on the high-GI breakfast (80.7 ± 15.9 vs 73.7 ± 17.1), a significant difference (P = .008). The low-GI breakfast was beneficial on these scores, suggesting that further investigations are warranted and that locally based food sources with lower GIs at breakfast might be in order. More tests of cognitive ability are needed to ensure findings are valid, with careful consideration on the issues appearing in this study.
Esterification followed by transesterification process is widely applied for biodiesel production from oil with high free fatty acids (FFA) content to remove the FFA and increase the yield of biodiesel. The aim of this research was to study the esterification of waste cooking oil using the hydrodynamic cavitation apparatus. Waste cooking oil with initial FFA content 4.33% was esterified with methanol using sulfuric acid 1%-w/w as the catalyst. The reaction condition was kept constant for 120 minutes of total reaction time. At the best operating condition i.e. molar ratio of waste cooking oil to methanol 1:10 and reaction temperature 50 °C, the initial FFA of waste cooking oil 4.33% reduced to 0.76%. The experimental results also showed that the hydrodynamic cavitation had better performance than the conventional process using mechanical stirring.
Commercial biodiesel of oil palm is controversial as the palm oil is classified as food oil and palm plantation utilizes fertile land. One potential type of vegetable oil as biodiesel raw material is kemiri sunan (Reutealis trisperma (Blanco) Airy Shaw) oil. This research aimed to prepare a heterogeneous solid catalyst in the form of an impregnated SiO 2 by CaO catalyst (CaO/SiO 2 ), to study the effect of the esterification stage on free fatty acid (FFA) content of oil, and to test the activity of the CaO/SiO 2 catalyst during the trans-esterification stage for biodiesel formation. CaO/ SiO 2 catalysts were prepared by sol-gel method made from natural materials (egg shells and rice husk). The FFA content of kemiri sunan oil was determined through various esterification stages namely 1; 1.5; and 2 hours in the presence of H 2 SO 4 catalyst. While the trans-esterification stage was carried out under reaction temperature of 60 °C, oil to methanol ratio of 1:9, reaction time of 2 hours and CaO/SiO 2 catalyst content of 3%. The results showed that the esterification stage for 1; 1.5; and 2 hours reduced the FFA content from 12.5% (without esterification) to 0.65%; 0.58%; and 0.54% respectivaly. Biodiesel made from kemiri sunan oil which was synthesized with the addition of CaO/SiO 2 catalyst at optimal conditions of trans-esterification stage fulfilled SNI 7182-2015: Biodiesel based on density, viscocity, moisture content, iodine number, and cetane number.
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