Chemical and Biomolecular Engineering

Archive

Volume 1, Issue 2, December 2016

  • Influence of Nano Additives on Unconfined Compressive Strength of Asphaltic Soil

    Saad Issa Sarsam, Aamal A. Al Saidi, Afaq H. AL Taie

    Issue: Volume 1, Issue 2, December 2016
    Pages: 32-39
    Received: 6 December 2016
    Accepted: 19 December 2016
    Published: 14 January 2017
    DOI: 10.11648/j.cbe.20160102.11
    Downloads:
    Views:
    Abstract: Collapsible behaviour of soil is considered as one of the major problems in the stability of roadway embankment, the lack of cohesion between soil particles and its sensitivity to the change of moisture content are reasons for such problem. Creation of such cohesion may be achieved by implementation of liquid asphalt and introduction of Nano additi... Show More
    Download PDF
    View Online

  • The Parametric Study of Sweetening New Method from Sour Petroleum

    Rasoul Najjar, Farshad Farahbod

    Issue: Volume 1, Issue 2, December 2016
    Pages: 40-44
    Received: 5 November 2016
    Accepted: 29 December 2016
    Published: 17 January 2017
    DOI: 10.11648/j.cbe.20160102.12
    Downloads:
    Views:
    Abstract: The sweetening process is investigated in this paper. The superficial velocity and the characteristic length is evaluated in this research. The results dhow the X factor as sweetening index is improved with the increasing the characteristic length and the decreasing the superficial velocity. In addition, the increase in the amount of charachtristic... Show More
    Download PDF
    View Online

  • Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis

    Sai Zhao, Yan-Ling Wang, Tao Li, Shu-Lin Zhang, Fang-Di Cong

    Issue: Volume 1, Issue 2, December 2016
    Pages: 45-48
    Received: 3 December 2016
    Accepted: 16 December 2016
    Published: 17 January 2017
    DOI: 10.11648/j.cbe.20160102.13
    Downloads:
    Views:
    Abstract: To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, t... Show More
    Download PDF
    View Online

  • Antifungal Activity of Lactic Acid Bacteria Isolated from Nem Chua

    Huynh Xuan Phong, Tran Hong Van, Nguyen Ngoc Thanh, Bui Hoang Dang Long, Ngo Thi Phuong Dung

    Issue: Volume 1, Issue 2, December 2016
    Pages: 49-54
    Received: 15 December 2016
    Accepted: 5 January 2017
    Published: 24 January 2017
    DOI: 10.11648/j.cbe.20160102.14
    Downloads:
    Views:
    Abstract: Lactic acid bacteria (LAB) play an important role in fermented food preservation thank to their antifungal ability as well as bacteriocin activity. Fermented meat products including Nem chua are usually placed under negative effects due to typical manual production process, uncontrolled ambient preservation condition, and consuming without cooking.... Show More
    Download PDF
    View Online

About Us

Science Publishing Group (SciencePG) is an Open Access publisher, with more than 300 online, peer-reviewed journals covering a wide range of academic disciplines.

Learn More About SciencePG

Products

Information

Important Link

Copyright © 2012 -- 2024 Science Publishing Group – All rights reserved.