The aim of the present study was to investigate the wound healing potential of Crescentia cujete leaves commonly employed by traditional healers. An excision model was performed to evaluate the wound healing activity. After creating wound healing model on the back of rats, the ethanol and ethyl acetate extracts of plant Crescentia cujete was applied. Wound healing rates calculated at 3, 9, and 15 days after wounding. The present study showed that ethanol and ethyl acetate extract were found greater wound healing activity than in negative control. The results indicate that the different extracts of Crescentia cujete has significant wound healing activity.
<p class="IdAbsText"><em><span lang="EN-US">This study is aimed at determining the effect implementation of viral marketing on consumer’s trust through Instagram and their impact on consumer’s trust and purchasing decision by consumers in buying halal food. This study uses quantitative approach and survey method. Population of this study was 1.653 students of IAI Tazkia Bogor with 175 students who have an account and have made purchasing through Instagram as samples. To analyze the data, path analysis is used with the help of SPSS 16.00 for windows program. The result of this study suggests that viral marketing has positive and significant impact on both internal and external consumer’s trust. Interestingly, viral marketing, internal and external consumer’s trust simultaneously also have a significat impact on purchasing decision. </span></em></p>
The effect of physical pretreatment and the physical structure of shrimp waste for subsequent use in the production of chitinase were investigated. Physical pretreatment was done using methods of microwave, oven, boiling and sun drying. From the results, it was evident that the structure of the shrimp waste has been affected. Higher chitinase production was found in treated shrimp waste as compared to untreated shrimp waste, due to the configuration changes that allows an increase in chitin’s degradability. The scanning electron microscope (SEM) images showed a marked change in the physical appearance of treated shrimp waste as compared to the untreated shrimp waste, especially with microwave pretreatment. Shrimp waste pretreated with microwave was found to produce higher chitinase’s activity (0.194 U/g IDS) as compared to control (raw shrimp), boiling, oven and sundried pretreatments by increment of 2.9, 1.37, 1.2 and 1.2 fold, respectively.
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