Fruit Waste Substrates to Produce Single-Cell Proteins as Alternative Human Food Supplements and Animal Feeds Using Baker’s Yeast (Saccharomyces cerevisiae) by Asiri Nisansala Dunuweera, Dinusha Nayomi Nikagolla, Kapilan Ranganathan

“…Considering the moisture content and ash content, the highest values were observed in JM and BM substrates, respectively, while the least values were observed in CM and PGM substrates. …”
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«ST. PETERSBURG VODOKANAL» EXPERIENCE IN DEVELOPING WASTEWATER DISPOSAL FACILITIES AS THE STEPS TOWARDS TRANSITION TO THE BEST AVAILABLE TECHNIQUES by Sergey N. Volkov, Olga N. Rublevskaya, Irina O. Tikhonova, Tatiana V. Guseva, Matti Iikkanen

“…Approaches towards further activities on sewage sludge and ash recycling are presented. The article formulates recommendations on improving BAT-related regulatory legal acts based on the results of the case study and notes the expediency for developing a national strategy in the field of using sewage sludge as a secondary resource.…”

Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Gloria Ivy Mensah, Kwesi Firibu Saalia, Unathi Kolanisi

“…However, aliha produced by the ‘original’ method (DN2) presented the best nutritional values (proteins, energy, and calcium), followed by backslopping techniques, AG1 (total carbohydrates and ash), and AG2 (fats and oils and phosphorus). Fungi and Enterobacteriaceae dominated the initial fermentation stages (24 h) with low acid values. …”
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IMPACT OF WATER IMPURITIES ON DRILLING FLUID PROPERTIES: A CASE STUDY by Amel Habeeb Assi

“…/liter, this is unacceptable, so soda ash was used to reduce the above percentages. On the other hand, the water samples had a salinity of 20,000, 30,000, and 40,000 ppm/liter, which is undesirable, so it is preferable to dilute the mud by adding water. …”
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Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) by Yazid Ismi Intara, Deddy Muladi Togatorop, Bosman Sidebang Sidebang

“…The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. …”
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Crack Risk Evaluation of Submerged Concrete Tunnel during Hardening Phase by G. M. Ji, T. Kanstad, Ø. Bjøntegaard

“…Mineral additives such as silica fume (SF), blast furnace slag (BFS), and fly ash (FA) have been used extensively in production of high-performance concrete in the last decades. …”
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Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass by Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga

“…There was no significant difference (p>0.05) in the ash contents (2.1±0.0%). The total sugars, free amino nitrogen, condensed tannins, and pH of the malt extracts were 106-116 g/L, 70-78 mg/L, 0.1-0.6 mg/mL, and 5.5-5.7, respectively. …”
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Crashworthiness and Deformation Pattern Analysis of Single and Double Wall with Addition Infill Structure by Redyarsa Dharma Bintara, Moch. Agus Choiron, Yahya Zakariya, M. Hasbi Ash Shiddieqy, Fajar Adi Pratama

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Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds by Wiyeh Claudette Bakisu Muala, Tonfack Djikeng Fabrice, Noumo Ngangmou Thierry, Ngangoum Eric Serge

“…A significant increase in ash, total phenolic contents (TPC), antioxidant activity (AOA), and functional properties compared to the control was recorded. …”
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A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips by Lynda Makhloufi, Mohammad I. Yamani

“…The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. These variations could be attributed to the type and composition of each legume, the soaking and boiling process, and the tahini added during the preparation. pH ranged between 4.5 and 4.7. …”
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Clinical Diagnosis of Scapular Dyskinesis in a Youth Softball Pitcher: A Case Report by Connor Skoumal, Matt Dewald

“…Internal and external rotator isokinetic strength testing and the Athletic Shoulder Test (ASH) were used as primary objective measures. Both were performed six days after the initial evaluation and again six weeks later. …”
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Nutritional and Anti-nutritional Levels of Some Local Vegetables(<i>Vernomia anydalira, Manihot esculenta, Teiferia occidentalis, Talinum triangulare, Amaranthus spinosus</i>) from... by PO Agbaire

“…Crude protein, crude lipid, carbohydrate, moisture, ash, crude fiber and colorific values, had values 4.74%±1.48, 4.78% ± 0.62, 4.98% ± 1.79,80.84% ± 4.69,1.96% ± 0.19,2.00% ± 1.25,78.92 ± 21.94Kcal/100g respectively. …”
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Candida auris screening of high-risk patients: a descriptive comparison of 2 strategies by Laura Pedersen, Aldo Barajas-Ochoa, Kaila Cooper, Jenna Price, Kathryn Hannum, Yvette Major, Patrick R. Ching, Barry Rittmann, Alexandra Bryson, Christoper Doern, Michelle Doll

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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

“…The result indicated that the best formulation of sausage made from oyster mushroom and tofu with the addition of the red bean flour and skim milk based on the best protein content and highest preference of panelist were treatment of 75% of oyster mushrooms : 25% of tofu, and the addition of red bean flour:skim milk 3:1 with  moisture content 60.53%,  ash content 2.99%, protein content 15.88%, fat content 6.45%, and carbohydrate content 14.14%. …”
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Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions by Fahad Mohammed Al-Jasass, Mohammed Saud Al-Jasser

“…Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. …”
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Curing Effects on High-Strength Concrete Properties by Afaf M. O. Wedatalla, Yanmin Jia, Abubaker A. M. Ahmed

“…The effects of hot and dry environments on high-strength concrete with different water/binder ratios (0.30, 0.35, and 0.40), using (30%) fly ash for all mixes, and (0%, 5%, and 10%) silica fume with the binder (450, 480, and 520 kg), respectively, were separately investigated, and the effects of curing under different conditions were evaluated by measuring the compressive strength, flexural strength, microhardness, and chloride diffusion and by assessing the concretes’ microstructure. …”
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Appropriateness of ambulatory antibiotic prescribing in South Carolina, 2012–2017 by Pamela Bailey, Majdi N Al-Hasan, Julie Royer, Max Habicht, Julie Ann Justo, P. Brandon Bookstaver, Sharon Weissman, Hana R Winders

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Isolated Effect and Sensitivity of Agricultural and Industrial Waste Ca-Based Stabilizer Materials (CSMs) in Evaluating Swell Shrink Nature of Palygorskite-Rich Clays by Fazal E. Jalal, Babak Jamhiri, Ahsan Naseem, Muhammad Hussain, Mudassir Iqbal, Kennedy Onyelowe

“…This paper evaluates the suitability of sugarcane bagasse ash (SCBA) and waste marble dust (WMD) on the geotechnical properties of Palygorskite-rich expansive clays located in northwest Pakistan. …”
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Study on Energy Dissipation Characteristics and Damage Law of Backfill under Cyclic Impact by Xianglong Li, Qinglian Zhou, Jianguo Wang, Wei Sun, Yongxin Yao, Yongbo Wu, Zhiping Zhang

“…The filling bodies were made by mixing ore rock with ash sand by the ratio of 1 : 4 and 1 : 6, respectively, which were subjected to cyclic impact tests with the split-Hopkinson pressure bar under the pressure of 0.2 MPa and 0.24 MPa to analyze the energy dissipation characteristics and damage law. …”
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Social relationships and their associations with affective symptoms of women with breast cancer: A scoping review. by Yesol Yang, Yufen Lin, Grace Oforiwa Sikapokoo, Se Hee Min, Nicole Caviness-Ashe, Jing Zhang, Leila Ledbetter, Timiya S Nolan

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