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The adsorption of polymeric systems onto reservoir rock through altering the wettability of rock surface improves oil recovery and reduces the unwanted water production. . In this study, the adsorption behavior of dilute polymeric systems based on sulfonated polyacrylamide  on the glass particles surfaces (representative of sandstone reservoirs) was investigated and the effect of this phenomenon on changing their surface properties was examined. Results show that crosslinked polymeric samples have lower adsorption on glassy surface comparing with uncrosslinked sulfonated polyacrylamide solution. Furthermore, the contact angle tests results showed that crosslinked samples change the surface property of glass particle less than sulfonated polyacrylamide solution. In addition the Langmuir isotherm model fitted the isotherm data better than the Freundlich model for these dilute polymeric systems. Furthermore, study of the thermodynamic of adsorption showed that their adsorption behavior on glassy surfaces is a spontaneous and exothermic process. 

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In order to develop the scope of application of polymer materials in the preparation of drilling fluids, in this study, various blends of wheat starch and copolymer of sulfonated polyacrylamide were prepared and the rheology and compatibility behavior of samples under different salinity and aging conditions were evaluated. The rheological behavior of starch-polyacrylamide blends in tap water and saturated brine water showed that the viscosity of the samples increased with increasing concentration of polyacrylamide copolymer in the both media. However, starch-polyacrylamide blends in saturated brine had less viscosity than tap water. It was observed that in both tap water and salt water saturated conditions after 4 hours of aging at 90 ° C, the viscosity of most samples increased. Comparison of the curves for empirical viscosity data and prediction of the mixing rule showed that in both of tap water and salt saturated water, positive deviation from the mixing rule is observed, which indicates the compatibility between the blend components. By performing the aging process, although positive deviation was still observed, this positive deviation slightly decreased, which means the negative effect of aging on the compatibility of the starch- copolymer of sulfonated polyacrylamide blend.
In conclusion, the results of this study showed that the blend of starch- sulfonated polyacrylamide copolymer is compatible at high temperature (90 °C) and saturated NaCl salt wate. Moreover, in some samples, this compatibility exists even after aging.
 

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is one of the most common improved oil recovery method in the world. High residual oil saturation at the end of this method is due to low macroscopic sweep efficiency and viscous fingering. It can be improved by the mobility control during polymer solution injection. In this study, by of silica/ the effect of it on IFT, viscosity, and was investigated. In addition, the performance of in high salinity water was studied by using nano particles. The zeta potential results show that the stability of polymer solution was enhanced in of nano particles in high salinity water condition. Also, the lowest IFT was obtained for contained 1 percent nano silica (18.34 ), and the most tendency to water wet conditions was provided for this concentration. In addition to, 1 percent nano silica/ has the best performance on formation water viscosity and improved the mobility ratio to 1.07, which it can increase the oil recovery.

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Plant fibrous suspensions require electrostatically cationic polymers to provide proper and strong structures during papermaking. The charge bearing naturally and synthetically polymers (Polyelectrolytes), are considered as the most chemicals used in cellulosic products mills, due to improvement in the fibrous suspension and network properties. For this, cationic acrylamide polymer (CPAM) and anionic nano cellulose (ANC) were added individually and in combination forms into the fibrous suspension recycled from brown packaging papers. Compared to the blank sample without any the polymeric additive, the polymeric contained suspensions and networks revealed improvements in fibrous suspension properties; i.e., retention, freeness and the solid materials loss during the network formation; and in the fibrous dried network, include density, tensile and burst strengths. Individually application of each CPAM and ANC increased the suspension retention (productivity) as 8% and 2%, resp. Fibrous suspension freeness and loss materials content continuously increased and decreased up to 47%, respectively that could provide significant technologically and economically benefits. Paper density (+5%), tensile (+17%) and burst (+27%) properties improved drastically compared to the blank. But, tear strength of fibrous network decreased (-4%) which could be attributed to the network higher fines contents and retention, originated from the acrylamide polyelectrolyte flocculation effect. Individually application of ANC also enhanced suspension retention, network density, tensile and burst strengths and declined network tear strength with lesser suspension freeness and loss. Anionic nature, high specific surface area and huge hydrogen bonding potential of ANC are the main reasons of the obtained results. ANC post addition to CPAM contained suspension resulted in tear reduction, but higher suspension retention and freeness, together with higher density, tensile and burst strength of cellulosic network. 

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  Research subject: Investigation of the effect of temperature on the polymer flooding performance at the pore scale, leads to an understanding of the behavior of the polymer solution in porous media with varying permeability.
Research approach: In this study, the effect of temperature on flooding of polyacrylamide polymer on enhanced oil recovery in two homogeneous micromodels at 25 and 70 °C was investigated. The polymer solution and DW were injected at the injection rate of 1 μl/min up to 1 PV into the micromodel and the amount of produced oil and the movement of the injected fluid in the porous medium were analyzed. In addition, polymer rheology and injected fluid viscosity were measured for better analysis of results. Then the results were compared with flooding of distilled water as the control test.
Main results: Examining the flood results, it was found that on the one hand, the temperature factor helped to increase oil recovery by reducing the viscosity of the oil. On the other hand, it has reduced the role of injected fluid viscosity in oil extraction by reducing the viscosity of the polymer. The results showed that the phenomenon of fingering decreases in the case of polymer injection, and the rate of improvement of oil recovery during polymer and water flooding in both micromodels increases with increasing temperature. Also, the rate of improvement of oil recovery during polymer flooding in the A micromodel increased from about 43% at ambient temperature to more than 51% and in the B micromodel from about 51% to more than 60% at 70 °C. In fact, it can be said that the flow pattern and stability of the polymer solution front and consequently the ultimate oil recovery are significantly affected by the morphology of the pores, the shape and the throats pores.
    

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Earlier toxicological studies demonstrated that acrylamide is carcinogenic and most acrylamide in food is formed when asparagine amino acid reacts with certain naturally occurring sugars such as glucose.Inhibition, even reduction, of acrylamide formation during processing of foods, can help to produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of the autolysed yeast of Saccharomyces cerevisiae, vitamins niacin (B3) and pyridoxine (B6) on acrylamide formation in chemical model. In this study the effects of different concentrations (0.025, 0.25 and 0.5 mmol) of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation were evaluated in a chemical model. The acrylamide level was determined by Gas chromatography- mass spectrometry (GC/MS).  According to the results vitamins B3, B6 and autolysed yeast of Saccharomyces cerevisiae, could reduce effectively acrylamide formation and vitamin  B3 at concentration of 0.5 mmol was the most effective (p<0.05). This study indicated that these three additives could significantly reduce the acrylamide formation.

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Acrylamide is a chemical compound that is produced in starchy foods such as biscuits at temperature higher than 120°C and there is concern about its carcinogenic properties. Since biscuit is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on acrylamide content, reducing sugar, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple–range test at P<0.05. The use of invert sugar syrup instead of sucrose solution in Petit Beurre and Madar biscuits increased the content of moisture, acidity and reducing sugar but decreased pH. The replacement of sucrose solution by 100 % invert sugar increased the content of acrylamide in Petit Beurre and Madar biscuit samples 99.4 and 103.9 ppb, respectively. The difference of acrylamide contents of biscuits in similar percentage replacement of invert sugar was considerable.

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In present study, the effect of the percentage of meat in the first stage (three levels of 30, 60% and 90%) and replacement of dried milk powder with soybean meal in the second stage on amount of acrylamide formed in grilled beef and chicken burgers (containing 60% meat) was investigated. Also, total sugar, protein, moisture and sensory characteristics of burgers were determined. The results indicated that the amount of acrylamide in chicken burgers was significantly less than that of beef burgers (p <0.05). The highest and the lowest amounts of formed acrylamide related to meat burger 60% (66.03 μg/kg) and chicken burger 90% (26.54 μg/kg), respectively. Further, the increase of the beef and chicken meat content from 30 to 60% led to increase in acrylamide while increasing from 60 to 90% resulted in decrease in the amount of formed acrylamide. The total sugar content of chicken meat burgers was significantly higher than that of beef burgers while their protein content was lower (p<0.05). The results also indicated that increasing replacement of dry milk powder caused to increase in amount of formed acrylamide in the burgers. The highest and the lowest amounts of acrylamide in the second stage related to the beef burger contains 16% dried milk powder (69.25 µg/kg) and chicken burger containing 8% dried milk powder (40.35 µg/kg). It seems the lowest amount of acrylamide in burgers would be formed in present of the chicken burgers containing 90 percent meat without dried milk powder

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Acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. In this study, the effect of the fermentation process by four Lactic Acid Bacteria (LAB) and yeaston an industrial scale, was studied on acrylamide reduction in bread. Results showed that the flour specifications and the kind of microorganisms in the fermentation process are important factors for acrylamide formation in bread. Acrylamide content in control bread which is fermented by yeast, containing the highest amount of reducing saccharides was found to be the highest (239.12 µg kg^-1). Fermentation by LAB and yeast reduced acrylamide formation. Fermented bread with Lactobacillus paracasei showed the lowest amount of acrylamide (131.06 µg kg^-1) due to its lower pH of sourdough (3.51) and glucose content (5.44 mg g^-1). Bread leavened with lactic acid bacteria starters had the softest texture to yeast starter. The addition of sourdough starters with mean pH 3.56 decreased the pH of bread, causing enhancement of the texture and sensory properties, as well as reduction of acrylamide. The sourdough bread, especially fermented bread by L. paracasei had the lowest amount of acrylamide and softest texture during three days.

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Morphological and electrophoretic analysis of the crystalline inclusions (parasporal crystals) of sporulated cultures of B. thuringiensis ssp. kumamotoensis DSM 6070 (Bt 6070) was conducted via phase contrast and scanning electron microscopy and sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The activity of the spore-crystal suspensions against house fly (Musca domestica) larvae was also assessed. Bipyramidal and smaller, irregular shaped crystals were observed in the sporulated cultures. 130, 75 and 25 kDa bands were detected in the protein pattern. The presence of 25 kda proteins in Bt6070 has not been reported earlier. The spore-crystal suspension showed significant larvicide activity against housefly larvae. Larvicide activity of B. thuringiensis ssp. kumamotoensis against any dipteran species has not been detected yet. Further studies are needed on identifying the dipteran- active fraction.

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Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).

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Due to progressive consumption of fried food products in the country, increase of quality and oil uptake reduction of them is necessary. Acrylamide as a potent human toxicant is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of acrylamide formation in food could minimize its dietary exposure and therefore decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in curcumin extracts (0, 5 and 10% w/w) for 15 minutes, followed by friying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), acrylamide content and sensory properties were analysed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that by increasing curcumin extract concentrations, L* and a*of the potatoes decreased, but b* was increased. The immersion in a solution of curcumin extract reduced the content of acrylamide in french fries significantly. As increasing concentration of curcumin up to 10% the amount of acrylamide decreased in 47% compared to control sample. Sensory characteristics (appearance, smell, taste) with the exception of flavor at a concentration of 10% curcumin extract improved with increasing extract concentration. Useing of curcumin extract, along with improving the quality and sensory properties, led to a significant reduction in acrylamide formation in fried potatoes and could be suggested as a method to reduce the formation of this toxic compound.

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Improving the quality of bread and bakery products by modifying the formulation and production process is one of the most important ways to increase the level of public health in society. In this regard, steamed bread is free of harmful compounds such as acrylamides due to different baking processes, including foods. Therefore, the aim of this study was to investigate the effect of adding glycerol at levels of 0, 0.5 and 1% and using one-stage and two-stage fermentation methods on physicochemical and sensory properties of composite steamed bread (wheat-rye) in a completely randomized design with factorial arrangement in order to produce suitable bread taste for the Iranian consumer and improve the shelf life of the final product. Based on the results, it was found that by increasing the glycerol and using the two-stage fermentation method, the moisture content of the final product and firmness (during 2 and 72 hours after baking) increased and decreased respectively. In addition, the use of two-stage fermentation method improved the porosity and specific volume of the final product. However, glycerol had no effect on these parameters of bread. On the other hand, the amount of L* value increased with increasing glycerol and using two-stage fermentation method, while the amount of a* and b* values remained constant. In the sensory evaluation section, the taste judges gave the highest score to the sample containing 11% glycerol and prepared by two-stage fermentation process. Therefore, by localizing the technical knowledge of producing steamed bread, bread with better nutritional value can be contracted in peoplechr('39')s food basket.

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According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content.

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Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.

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Acrylamide, as a toxic and carcinogenic compound, is found in many cooked or fried foods. In this work, the effect of Melissa Officinalis seed gum (MOSG) in the concentration of 1% (w/w) was investigated on acrylamide formation in bread and compared with baguette bread containing xanthan 1% (w/w) and control sample (without gum). The addition of MOSG increased the moisture level of the bread samples from 22.1% to 23.6% (p> 0.05). The acrylamide content of bread and those containing MOSG and xanthan gum were 1180, 836.75, and 1167.6 ng/g, respectively. The addition of MOSG reduced the hardness of the samples from 3380 g to 730 g and the bread containing xanthan gum showed the lowest hardness (410 g). The addition of MOSG to the bread’s formulation increased L^* (brightness) and b^* (blue/yellow) values and reduced a^* (red/green) value of the samples. The sensory evaluation results demonstrated that the addition of MOSG improved porosity, softness, flavor and taste, aroma, color, chewiness, and elasticity of the samples. In conclusion, MOSG was found to be a potential candidate with excellent efficiency to be used for the reduction of acrylamide from bread.
 

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Functional disorder in different tissues is a consequence of cell damage in a part of a tissue that can occur because of diseases, traumas, or accidents. Organ transplantation has so far been the only treatment approach for these damages; however, transplantation therapies have been greatly limited by the serious shortage of donors or immune rejection. One of the alternative approaches is tissue engineering that recently has attracted the tremendous attentions of many researchers. Cell sheet engineering is a technology that can construct bioengineered sheet-like tissues without the need of using scaffolds and it is called “scaffold-free tissue engineering”. Cells are cultured at 37℃ on the surfaces grafted with the temperature responsive polymer “poly (N-isopropylacrylamide)”. Then, the cell sheet is harvested with a simple reduced-temperature treatment up to 20℃ and transplanted directly onto the injured surface without sutures or glues. In the present article, researches and experiments in the field of cell sheet engineering have been paid attention. Moreover, the advantages and challenges of this method have been discussed.

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Healthy and pollution-free foods are very effective in maintaining body health. Among the foods that need to be monitored are falafel and edible oils that can be contaminated with dangerous substances such as acrylamide. In this study, falafel samples were prepared from 3 fast food restaurants in Tehran, and 3 types of common crude oils including sunflower, soybean and canola oils were selected from 5 top-selling brands, and sampling was done randomly. After preparation, these pollutants were evaluated by GC-MS. The average acrylamide in oil samples was 0.08±0.02 mg/kg, which was lower than the European :union: standard (500 μg/kg for fried potatoes and 100 μg/kg for bread). Among the three crude oils selected, soybean oil had the lowest amount of acrylamide (0.05±0.01 mg/kg) and sunflower oil had the highest amount of acrylamide (0.10±0.03 mg/kg). Also, the average amount of acrylamide in falafel samples was 1.80 ± 0.56 mg/kg, which is higher than the mentioned standards. According to the obtained results and since the amount of acrylamide contamination in the falafels available in fast food restaurants is slightly higher than the standards, it is necessary to carry out more monitoring in this field.