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A Brief Review on the History, Methods and Applications of Plastination International Journal of Morphology
Pashaei,Shahyar.
Plastination is a process of preservation of anatomical specimens by a delicate method of forced impregnation with curable polymers like silicone, epoxy or polyester resins with vast applications in medical fields of study. Plastination is a technique of tissue preservation developed by Dr. Gunther von Hagens in 1977. In this process, water and lipids in biological tissues are replaced by curable polymers (silicone, epoxy, polyester) which are hardened, resulting in dry, odorless and durable specimens. In this technique it is possible for us to treat every part of the body and tissues to preserve it for educational purposes. Nowadays there are new and vast varieties of applications for plastination in the educational and cultural areas. This invention has...
Tipo: Journal article Palavras-chave: Plastination; Impregnation.
Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022010000400014
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Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration Ciênc. Tecnol. Aliment.
GRAJALES-LAGUNES,Alicia; CABRERA-RUIZ,Luis; GUTIÉRREZ-MICELI,Federico; RUIZ-CABRERA,Miguel Angel; DENDOOVEN,Luc; ABUD-ARCHILA,Miguel.
Abstract Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of this study was to impregnate yam bean tuber slices with anthocyanin. The effect of temperature (40, 50 and 60oC), sucrose content (40, 50 and 60oBrix) and vacuum pulse (0, 300 and 600 mbar) on water loss (WL), solid gain (SG), color changes (ΔΕ) and anthocyanin concentration (ΔA) during osmotic drying of yam bean slices was determined. Polynomial equations were used to determine changes in WL, SG, ΔΕ...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanin; Impregnation; Optimization; Osmotic drying; Yam bean.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400922
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Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples BABT
Paes,Sabrina Silva; Stringari,Gustavo Beulke; Laurindo,João Borges.
The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vacuum; Impregnation; Temperature; Solids; Water; Texture.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018
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Tecnicas de coleta e preparacao de amostras para micromorfologia com otimizacao do processo de impregnacao. Infoteca-e
MARTINS, E. de S.; FERREIRA, A. P. M.; CARVALHO JUNIOR, O. A. de; CARDOSO, F. B. da F.; REATTO, A..
2002
Tipo: Documentos (INFOTECA-E) Palavras-chave: Mineralogia; Solo; Analise do solo; Micromorfologia; Recurso mineral; Impregnacao; Mineralogy; Soil; Soil testing; Mineral resources; Impregnation; Micromorphology.
Ano: 2002 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/567868
Registros recuperados: 4
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