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  • Author: Marta Krajewska x
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New insight into the pupal characters of Gabrius Stephens, 1829 (Coleoptera: Staphylinidae: Staphylinini)

Abstract

The pupa of Gabrius appendiculatus SHARP, 1910 is described and illustrated for the first time. A key to the known pupae of four Gabrius species applying newly defined morphological characters is provided.

Open access
Possibilities of Using Waste after Pressing Oil from Oilseeds for Energy Purposes

Abstract

Currently, many countries are establishing goals for substituting fossil fuels with biomass. This global trade in solid biofuels, which is to some extent already taking place, will have a major impact not only on other commodity markets like vegetable oils or animal fodder but also on the global land use change and on environmental impacts. It demonstrates the strong but complex link between biofuels production and the global food market, it unveils policy measures as the main drivers for production and use of biofuels and it analyzes various sustainability indicators and certification schemes for biofuels with respect to minimizing the adverse effects of biofuels. Biomass is seen as a very promising option for fulfilling the environmental goals defined by the European Commission as well as various national governments. We have measured selected physicochemical properties of several the most common oilseeds and the residue materials in the form of cakes, moisture, fat, heat of combustion, the calorific value and ash content. The results showed that the considered plants and waste derived therefrom can be a good energy source. Examples include sunflower oilcake, sesame, pumpkin and rapeseed cake, for which the calorific value amounted to respectively: 28.17; 27.77; 26.42 and 21.69 MJ·kg−1.

Open access
Physical Properties of Seeds of the Selected Oil Plants

Abstract

The paper examines the selected physical properties of seeds of 8 plants used in agri-food processing industry. These are: winter rapeseed (Brassica napus L.) Adriana cultivar, sesame (Sesamumindicum L.), common flax (Linum usitatissimum L.) Luna cultivar, husked sunflower (Helianthus L.) (country of origin – Bulgaria), hemp (Cannabis sativa L.) Benikocultivar, blue poppy (Papaver somniferum L.) Major cultivar, garden cress (Lepidium sativum L.), black caraway (Nigella Sativa L.). In the research material we determined the following: mass of thousand seeds (MTS), piling angle and angle of repose, tap and bulk density and compressive resistance of single seeds. Some seeds from the selected plant species differed with shape and size. Thus, the results determining the physical properties were varied.

Open access
High Prevalence of Autoantibodies Against Monomeric C Reactive Protein (CRP) in Children with PFAPA Syndrome

Summary

PFAPA (periodic fever, aphthous stomatitis, pharyngitis, cervical adenitis) syndrome is an autoinflammatory disorder of unknown etiology. The aim of our study was to evaluate whether the presence of anti-mCRP autoantibodies (anti-mCRP) might possibly contribute to systemic inflammation during PFAPA flares. We carried out anti-mCRP testing (in-house ELISA) in a single-center, prospective cohort of 30 PFAPA patients (12 girls). We found a high prevalence (43.3%) of anti-mCRP antibodies in PFAPA patients during their febrile episodes, which implies the possible involvement of anti-mCRP antibodies in PFAPA pathogenesis.

Open access
Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number

Abstract

The aim of the research was to determine how time of infrared radiation heating of grains influences the falling number of flour gained from wheat variety Waluta and spelled wheat variety Schwabenkorn. Moisture content was determined in the first stage of the study and it was 12% ± 1%. Then grain was moisturized to the moisture of: 14, 16 and 18%. Prepared material was subjected to infrared radiation heating at the temperature of 150°C for 30, 60, 90 and 120 seconds. The heated material was sent to milling, and the falling number was determined. It has been found that the infrared radiation heating of wheat grains prior to milling significantly affects the falling number of flour, which increases with the duration of heating grain.

Open access