Search results for "Procera"
showing 3 items of 3 documents
Delignification of bamboo (Bambusa procera acher)
2004
Abstract Delignification of bamboo ( Bambusa procera acher ) was carried out by conventional kraft and soda pulping under varying conditions to determine the relationships between selected cooking parameters (EA 14–20%, sulfidity 0–45%, maximum temperature 165 and 170 °C, and time at maximum temperature 30–95 min) and pulp properties (kappa number, viscosity, and yield). Results indicated that in order to obtain relatively low kappa numbers (17–24), high sulfidity (35–45%) at lower EA (14–16%) increased both pulp viscosity and yield compared to the case of low sulfidity (0–15%) at higher EA (16–18%). Pulp with lower kappa numbers (11–15) and acceptable viscosities (1080–1190 ml/g) can be ob…
Fracture resistance and failure mode of posterior fixed dental prostheses fabricated with two zirconia CAD/CAM systems.
2014
Background In recent years there has been an improvement of zirconia ceramic materials to replace posterior missing teeth. To date little in vitro studies has been carried out on the fracture resistance of zirconia veneered posterior fixed dental prostheses. This study investigated the fracture resistance and the failure mode of 3-unit zirconia-based posterior fixed dental prostheses fabricated with two CAD/CAM systems. Material and Methods Twenty posterior fixed dental prostheses were studied. Samples were randomly divided into two groups (n=10 each) according to the zirconia ceramic analyzed: Lava and Procera. Specimens were loaded until fracture under static load. Data were analyzed usin…
The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy)
2011
The wide consumption of wild fungi by the local population is the basis for an evaluation of the as yet unknown nutritional composition of some selected species. Wild edible mushrooms (Fistulina hepatica, Infundibulicybe geotropa, Laetiporus sulphureus, Macrolepiota procera var. procera and Suillus granulatus) were collected in a number of Sicilian (southern Italian) forest ecosystems and analysed according to standard methodologies of fungal analysis, for their basic composition (ash, water, protein, fat, carbohydrate and vitamin). The results showed that the investigated mushrooms could be suggested as a source of nutritional elements for the human diet.