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This study will deal with a new type of concrete that focuses on cement particles. As you alreadyknow today, concrete is one of the most used materials in the world, and the negative is that it has acontributing factor to pollution with as much as 5% of global carbon dioxide pollution.To reduce this, a new environmentally friendly concrete was produced that reduces pollution anddamage to the environment.The type of concrete we have studied has a higher compressive strength than the reference mix.Many tests were carried out to produce concrete that is environmentally friendly with highcompressive strength.The study will highlight the actual effect of the cement particles when large particles that perform afilling effect are not as important compared to the small particles that enter the hydration process andreplace with large particles of limestone (>0.036 mm). Through the method (Normal Limestone in anew abode), concrete has gained greater compressive strength than the reference mix.With the results achieved in this study, the construction sector is given the opportunity to useconcrete with higher strength and be more environmentally friendly in the future.

Fuel wood cutting, collection and distribution in recent years have been one of the booming industries in Nigeria. Plagued with the problem of energy for domestic use, more than two third of Nigerians residing in the rural areas wholly depend on fuel wood energy for their household activities; cooking, heating and generation of warmth. A consumption put at  43 million metric tons, (43 x 109 kg) per annum giving a per capita consumption of about 511.2 kg / person per anum for rural dwellers and 360 kg / person for urban settlers. An enormous use of fuel wood at this large scale poses a grave and devastating environmental side effect, notably being deforestation and desertification now eating deep into the heart of Nigerian Forest cover at a very alarming rate. (Bugaje 2004). Akinbami et al 2001’s assessment has identified feed stock substitute for an economically feasible biogas programme, a substitute for wood fuel, and Nigeria produces 227,500 tons (2.275 x 108 kg ) of fresh animal wastes daily. According to the study, 1 kilogram (kg) of fresh animal waste produces about 0.03 m3 gas, hence, Nigeria can produce about 6.8 million m3 of biogas everyday, enough to meet the cooking need of an average family size, an annual equivalent put at 4.81 million barrels crude oil, or 6.9 x 106 tons of fuel wood (Adeoti et al, 2001). This work is aimed at Evaluating Using Quantitative and Comparative Data analysis, a Batch System, Small Scale family size bio digester; The possible volume of gas that could be produced as against the same quantity of wood consumed, the estimated amount of fuel wood in kg that could be avoided, and the forested land that could be conserved by the substitution.   From the result obtained, the conservable fuel wood for a family size of say 7 could range from 11.524 kg/day when substituted with the equivalent quantity of gas (2.3048 m3), while CO2 avoidable from tree felling in the chosen region could range close to 1,540,000kg (1,540 metric tons per annum). / <p>2008-10-09</p>

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The circular economy is about rethinking the definition of waste into resource. Tempeh boiling water is cheap and would otherwise be washed into the river and pollute the water which would affect the environment badly. Tempeh boiling water is going to be used as substrate to produce mycoprotein with the fungi Rhizopus oligosporus. This study is about making a mycoprotein nugget and evaluate it with a sensory evaluation and to evaluate the protein content in the nugget and chemical oxygen demand of the boiling water. The sensory evaluation will have 65 panellists to assess the liking of the nugget with two control samples. The purpose of this project was to evaluate the potential of tempeh boiling water for the circular economy as substrate. To produce high mycoprotein nugget that will be accepted by the community. Assess the protein content in the mycoprotein nugget and assess the carbon used by the fungi with chemical oxygen demand analyse. The target group for evaluating the fungal nugget was students studying at Gadjah Mada University, Yogyakarta, Indonesia. The project was done in multiple following stages: Finding best formula of mycoprotein, mycoprotein production, sensory evaluation, and protein analyse with Kjeldahl method and COD analyse of the boiling water.The result of this study is that the mycoprotein nugget were not liked nor disliked with the average score of 3,9 out of 7. The overall characteristics (appearance, colour, texture, and taste) were 4,0 out of 7. The COD before and after fermentation were 6,6 g/L. The most COD were removed by pre-treatment of the boiling water from 172 to 121 g/L.The protein content of the mycoprotein nugget were 23,8%. The social aspect to produce healthy foods to a low cost at the same time improve water quality by removing foods for toxic microorganisms.

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Selected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among crust “L” and “b” values, specific gravity, water activity, and staling rate after 48 hours storage. The control muffin had a significantly (p<0.01) more yellow crumb, was significantly (p<0.01) less firm, and contained less moisture (p<0.01). The versions containing SSL and DATEM were less firm (p<0.01) and retained slightly more moisture (p<0.01) than the other reduced fat muffins. The control muffins and the versions containing SSL and DATEM were significantly (p<0.01) greater in volume than the other reduced fat muffins. Fat and DATEM were found to prolong retrogradation at a significantly (p<0.01) slower rate than in the other versions after 24 hours storage. Sensory results indicated no significant differences (p>0.01) in perceived adhesiveness. The muffins containing only the fat substitute and enzymes were rated with a significantly (p<0.01) darker crust color and (p<0.01) aftertaste than the other versions. The control muffin was significantly (p<0.01) moister, and contained a larger crumb (p<0.01) than the other versions. The control muffin was significantly (p<0.01) less cohesive. The results obtained from the data indicated that there were similarities and differences between the reduced fat versions and the control. / Master of Science

Yes / A major challenge in the production of 3D tissue engineered skin is the recreation of the basement membrane region to promote secure attachment and yet segregation of keratinocytes from the dermal substitute impregnated with fibroblasts. We have previously shown that simple electrospun scaffolds provide fibres on which the cells attach, proliferate, and self-sort into epithelium and dermis. In a development of this in this study tri-layered scaffolds were then electrospun from poly L-lactic acid and poly hydroxybutyrate-co-hydroxyvalerate. In these a central layer of the scaffolds comprising nano-porous/nano-fibrous poly hydroxybutyrate-co-hydroxyvalerate fibres was interwoven into the bulk micro-porous poly L-lactic acid microfibers to mimic the basement membrane. Keratinocytes and fibroblasts seeded onto these scaffolds and cultured for 2 weeks showed that neither cell type was able to cross the central nano-porous barrier (shown by SEM, and fluorescence monitoring with CellTracker™) while the micro-fibrous poly L-lactic acid provided a scaffold on which keratinocytes could create an epithelium and fibroblasts could create a dermal substitute depositing collagen. Although cells did not penetrate this barrier the interaction of cells was still evident-essential for epithelial development.