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Related Concept Videos

Thermal expansion and Thermal stress: Problem Solving01:27

Thermal expansion and Thermal stress: Problem Solving

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San Francisco's Golden Gate Bridge is exposed to temperatures ranging from -15 °C to 40 °C. At its coldest, the main span of the bridge is 1275 m long. Assuming that the bridge is made entirely of steel, what is the change in its length between these temperatures?
To solve the problem, first, identify the known and unknown quantities. The initial length (L) of the bridge is 1275 m, the coefficient of linear expansion (α) for steel is 12 x 10-6/°C, and the change in temperature (ΔT) is 55...
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Thermal strain is a concept that arises when we consider how temperature changes affect structures. Unlike the conventional assumption that structures remain constant under load, real-world scenarios often involve temperature fluctuations that can significantly impact these structures. Consider a homogeneous rod with a uniform cross-section resting freely on a flat horizontal surface. If the rod's temperature increases, the rod elongates. This elongation is proportional to the temperature...
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Thermal Expansion01:22

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The expansion of alcohol in a thermometer is one of many commonly encountered examples of thermal expansion, which is the change in size or volume of a given system as its temperature changes. The most visible example is the expansion of hot air. When air is heated, it expands and becomes less dense than the surrounding air, which then exerts an upward force on the hot air to, for example, make steam and smoke rise, and hot air balloons float. The same behavior happens in all liquids and gases,...
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Thermal Stress01:09

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If the temperature of an object is changed while it is prevented from expanding or contracting, the object is subjected to stress. The stress is compressive if the object expands in the absence of constraint and tensile if it contracts. This stress resulting from temperature change is known as thermal stress. It can be quite large and can cause damage. To avoid this stress, engineers may design components so they can expand and contract freely. For instance, on highways, gaps are deliberately...
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Framing Effects03:26

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Information is everywhere and its presentation—such as how and when items are presented—can impact our perceptions and decisions surrounding the info. This broad concept umbrellas framing effects—influences that occur due to the way information is framed in its appearance, whether it’s purely the order or the specific wording of a message. Let’s take a look at numerous ways in which two versions of something can objectively say the same thing, yet we respond in...
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Temperature and Thermal Equilibrium01:11

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Heat and temperature are essential concepts for everyone every day. The study of heat and temperature is part of an area of physics known as thermodynamics. It is not always easy to distinguish heat and temperature.
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RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
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Different thermal processing effects on peanut allergenicity.

Tong Zhang1, Yunfeng Shi1, Yanqing Zhao1

  • 1Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, Shanghai, PR China.

Journal of the Science of Food and Agriculture
|November 9, 2018
PubMed
Summary
This summary is machine-generated.

Peanut processing methods significantly impact allergy severity. Roasting increases peanut allergenicity, while boiling reduces it, affecting allergic responses in a mouse model.

Keywords:
BALB/c miceCD spectrumPeanut allergenicityRBL-2H3 cellsSimulated gastric fluidTSLP gene

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Area of Science:

  • Food science
  • Immunology
  • Allergology

Background:

  • Peanut allergy is a prevalent global health concern.
  • Disparities in peanut allergy incidence exist between Western-born and Asia-born Asians.
  • Dietary preparation methods for peanuts vary across cultures.

Purpose of the Study:

  • To investigate the influence of peanut thermal processing on allergenicity.
  • To compare allergic responses to raw, roasted, and boiled peanuts.
  • To elucidate the mechanisms behind altered peanut allergenicity.

Main Methods:

  • Utilized a BALB/c mouse model for peanut allergy.
  • Assessed allergic reactions via RBL cell degranulation and serological markers (IgE, IL-4, IL-5).
  • Analyzed allergen structural changes using UV-Vis and CD spectroscopy, alongside simulated gastric fluid digestion.

Main Results:

  • All processing methods increased allergic responses, including TSLP expression.
  • Roasted peanuts induced significantly higher allergic reactions than raw peanuts.
  • Boiled peanuts exhibited lower allergenicity compared to raw peanuts, with altered allergen structures observed in roasted and boiled samples.

Conclusions:

  • Peanut thermal processing methods are directly linked to allergy severity.
  • Roasting enhances peanut allergenicity, whereas boiling diminishes it.
  • Structural modifications of peanut allergens during thermal processing influence their allergenic potential.