SYNTHETIC HONEY PREPARATION BY YEAST CELLS AND IMMOBILIZED YEAST CELLS FROM SALIVARY GLANDS OF HONEY BEES
Yeast from the salivary glands of honey bees Apis mellifera and Apis cerana was isolated and used for preparation of synthetic honey. Free as well as immobilized yeast cells of these two species were studied for efficiency in preparation of synthetic honey from sucrose solution. The solutions exhibited lowered pH and increased level of fructose and total amino acids. The content of synthetic honey increased with increase in the time of incubation till 48 hours and decreased thereafter. The obtained solution possessed properties similar to the natural honey.
Making artificial honey using yeast cells from salivary glands of honey bees.
The salivary glands of a honey bee, Apis cerana and the yeast cells isolated from these glands were studied for their effects on sucrose solution. This solution exhibited lowered pH and increased levels of fructose and total amino acids as the time of incubation proceeded. The solution thus made was similar to the natural honey.
Modelling of Mooney viscosity relaxation in natural rubber
Abstract Better assessment of natural rubber (NR) quality and processability, through the identification of new attributes, is still a major challenge. With this scope, 12 model samples of natural polyisoprene and two of synthetic polyisoprene were characterized in terms of Mooney torque relaxation, using the standardized ISO289 method (ML(1+4)100, explained later in the Section 1 ). The main purpose of this study was to identify a model that gave a better fit for the experimental decay of Mooney torque over time (ML(t)=f(t)) than the usual power law model used before (Y=at−b, [G.M. Bristow, A.G. Sears, The use of novel parameters in the assessment of natural rubber processability, NR Technol. 18 (1987); H.G. Burhin, W. Spreutels, J.M. Campbell, MV2000 Mooney viscometer: Mooney relaxation measurements on raw polymers and compounded rubber stocks, Kautsch. Gummi Kunstst. 43 (1990) 431]). The results showed that a generalized Maxwell model, and the Wu–Abbott empirical model ( Y = 1 − a Ln ( t ) − ( b t / ( c + t ) ) ) [T. Wu, J.A. Abbott, Firmness and force relaxation characteristics of tomatoes stored intact or as slices, Postharvest Biol. Technol. 24 (2002) 59–68], recently used for describing stress relaxation of tomato flesh, allowed a better description of the relaxation curve for the samples studied than the power law or stretched exponential traditionally used. Moreover, the total relaxation time (τm) given by the generalized Maxwell model showed good correlation with the total gel content of the samples studied.