3.2 Treatment of detergent type lubricating oils The main function of detergent lubricating oil is to keep solid contaminations in suspension and prevent both their agglomeration and deposition in the engine. This function reduces ring sticking, wears of piston rings and cylinder liners, and generally improves the cleanliness of the engine. agglomeration

Food quality, including colour, texture, flavour and nutritional value, is of key importance in the context of food preservation and processing. Colour, texture and flavour refer to consumption quality, purchase and product acceptability whereas the nutritive values (i.e. vitamin content, nutrients, minerals, health￾related food components) refer to hidden quality aspects. In conventional thermal processing, process optimisation consists of reducing the severity of the thermal process in terms of food quality destruction without compromising food safety

The modern frozen food industry was started by Clarence Birdseye in America in 1925. As a fur trader in Labrador Birdseye had noticed that fillets of fish left by the natives to freeze rapidly in arctic winters retained the taste and texture attrib￾utes of fresh fish better than fillets frozen in milder temperatures at other times of the year. Frozen foods were available before Birdseye’s pioneering innovations, but they were of poor and uncertain quality. Birdseye’s insight was that speed of freezing is crucial to retain quality and he was the first to develop machinery

Brannon-Peppas theory of swelling in ionic hydrogels Original theory for elastic networks developed by Flory and Mehrer, refined for treatment of ionic hydrogels by Brannon-Peppas and Peppas Other theoretical treatments Derivation of ionic hydrogel swelling Model structure of the system

The taming of fire, permitting the thermal processing of vegetable foodstuffs in particular, extended enormously the number of natural products that could be used as foods by humans and gave a tremendous impulse to the extraordinary dif￾fusion and development of the human population in almost every region of the world (De Bry, 1994). Foodstuffs can be roughly divided in two classes, those that are or are not edible in their raw form. The most important naturally edible foods are meat and milk, which are heated mainly for eliminating dangerous microorganisms, and some fruits, used by plants to attract animals for diffusing

6.1 Introduction: the problem of providing nutrition information Developments in nutrition research and improved scientific understanding of the relationship between diet and health have led to increasing interest in the nutri￾tional aspects of the food supply. This interest is shared by academics, health professionals, government officials, consumers and the food and supplement industries alike, although not always for the same reasons and generally at dif￾ferent levels of knowledge and understanding. Interest in nutrition, in respect of both total diet and individual foods, is second only to concern about food safety

Lecture 8: Physical Hydrogels Last Day Overview of biomedical applications of hydrogels Structure of covalent hydrogels Thermodynamics of hydrogel swelling Today Bonding in physical hydrogels Structure and thermodynamics of block copolymer hydrog Reading

Lecture 2: Molecular Design and Synthesis of Biomaterials I: Biodegradable Solid Polymeric Materials(continued) hemistry and physical chemistry of degrading polymeric solids for biomaterials Today Theory of polymer erosion Enzymatic degradation of synthetic biomaterials Designing degradable materials Reading

It may here be taken for grantedthat since the second half of the 20th century the Information Society may now be considered as running parallel to the 19th century Industrial Society. One of the striking effects of this development particularly made possible by the spread of digital technology is the commodification of information

The generation of metabolic energy is a major activity of all cells, and two cytoplasmic organelles are specifically devoted to energy metabolism and the production of ATP. Mitochondria are responsible for generating most of the useful energy from the breakdown of lipids and carbohydrates, and chloroplasts