Demonstration of constant nitrogen and energy amounts in pig urine under acidic conditions at room temperature and determination of the minimum amount of hydrochloric acid required for nitrogen preservation in pig urine.

OBJECTIVE: The objectives were to demonstrate that the nitrogen and energy in pig urine supplemented with hydrochloric acid (HCl) are not volatilized and to determine the minimum amount of HCl required for nitrogen preservation from pig urine. METHODS: In Exp. 1, urine samples of 3.0 L each with 5 different nitrogen concentrations were divided into 2 groups: 1.5 L of urine added with i) 100 mL of distilled water or ii) 100 mL of 6 N HCl. The urine in open plastic containers was placed on a laboratory table at room temperature for 10 d. The weight, nitrogen concentration, and gross energy concentration of the urine samples were determined every 2 d. In Exp. 2, three urine samples with different nitrogen concentrations were added with different amounts of 6 N HCl to obtain varying pH values. All urine samples were placed on a laboratory table for 5 d followed by nitrogen analysis. RESULTS: Nitrogen amounts in urine supplemented with distilled water decreased linearly with time, whereas those supplemented with 6 N HCl remained constant. Based on the linear broken-line analysis, nitrogen was not volatilized at a pH below 5.12 (standard error = 0.71 and p<0.01). In Exp. 3, an equation for determining the amount of 6 N HCl to preserve nitrogen in pig urine was developed: additional 6 N HCl (mL) to 100 mL of urine = 3.83×nitrogen in urine (g/100 mL)+0.71 with R2 = 0.96 and p<0.01. If 62.7 g/d of nitrogen is excreted, at least 240 mL of 6 N HCl should be added to the urine collection container. CONCLUSION: Nitrogen in pig urine is not volatilized at a pH below 5.12 at room temperature and the amount of 6 N HCl required for nitrogen preservation may be up to 240 mL per day for a 110-kg pig depending on urinary nitrogen excretion.

Mechano-Chemical Synthesis, Structural Features and Optical Gap of Hybrid CH3NH3CdBr3 Perovskite.

Hybrid methyl-ammonium (MA:CH3NH3+) lead halide MAPbX3 (X = halogen) perovskites exhibit an attractive optoelectronic performance that can be applied to the next generation of solar cells. To extend the field of interest of these hybrid materials, we describe the synthesis by a solvent-free ball-milling procedure, yielding a well crystallized, pure and moisture stable specimen of the Cd tribromide counterpart, MACdBr3, which contains chains of face-sharing CdBr6 octahedra in a framework defined in the Cmc21 (No 36) space group. The details of the structural arrangement at 295 K have been investigated by high angular resolution synchrotron x-ray diffraction (SXRD), including the orientation of the organic MA units, which are roughly aligned along the c direction, given the acentric nature of the space group. UV-vis spectra unveil a gap of 4.6 eV, which could be useful for ultraviolet detectors.

Energy values and protein digestibility of soybean milk by-product in pigs based on in vitro assays / Valores energéticos y digestibilidad proteica del subproducto de la leche de soja en cerdos con base en ensayos in vitro / Valores energéticos e digestibilidade protéica do subproduto do leite de soja em suínos com base em ensaios in vitro

Abstract Background: Soybean milk by-product (SMBP) is a potential alternative feed ingredient in swine diets due to its high protein content. However, information on energy and nutritional values of SMBP used as swine feed ingredient is limited. Objective: To estimate energy values and protein digestibility of SMBP in pigs based on in vitro assays. Methods: Four SMBP samples were obtained from 3 soybean milk-producing facilities. In vitro total tract disappearance (IVTTD) and in vitro ileal disappearance (IVID) of dry matter (DM) in the SMBP samples were determined. In vitro ileal disappearance of crude protein was determined by analyzing crude protein content in undigested residues after determining IVID of DM. Digestible and metabolizable energy of SMBP were estimated using gross energy, IVTTD of DM, and prediction equations. Results: Sample 4 had greater IVTTD of DM than that of sample 3 (97.7 vs. 94.4%, p<0.05), whereas IVID of DM in sample 4 was lower compared with sample 1 (53.5 vs. 65.0%, p<0.05). In vitro ileal disappearance of crude protein in sample 2 was greater than that in sample 1 and 3 (92.6 vs. 90.6 and 90.1%; p<0.05). The estimated metabolizable energy of SMBP ranged from 4,311 to 4,619 kcal/kg as-is basis and the value of sample 3 was the least (p<0.05) among SMBP samples. Conclusion: Energy values and protein digestibility should be determined before using SMBP in swine diets.

Resumen Antecedentes: El subproducto de la leche de soja (SMBP) es un ingrediente alimenticio alternativo con uso potencial en dietas porcinas dado su alto contenido de proteína. Sin embargo, la información sobre sus valores energéticos y nutricionales para alimentación de cerdos es muy limitada. Objetivo: Estimar los valores de energía y la digestibilidad de la proteína del SMBP en cerdos con base en ensayos in vitro. Métodos: Se obtuvieron cuatro muestras de SMBP de tres empresas productoras de leche de soja. Se determinaron la desaparición de tracto total in vitro (IVTTD) y la desaparición ileal in vitro (IVID) de la materia seca (DM) en las muestras de SMBP. La desaparición ileal in vitro de proteína cruda se determinó analizando el contenido de proteína cruda en residuos no digeridos después de determinar la IVID de la DM. La energía digestible y metabolizable de SMBP se estimó utilizando la energía bruta, IVTTD de la DM y ecuaciones de predicción. Resultados: La muestra 4 tuvo una mayor IVTTD de la DM que la muestra 3 (97,7 vs. 94,4%, p<0,05), mientras que la IVID de la DM en la muestra 4 fue menor en comparación con la muestra 1 (53,5 vs. 65,0%, p<0,05). La desaparición ileal in vitro de la proteína cruda en la muestra 2 fue mayor que la de las muestras 1 y 3 (92,6 vs. 90,6 y 90,1%; p<0,05). La energía metabolizable estimada de SMBP varió de 4.311 a 4.619 kcal/kg (en base húmeda) y el valor de la muestra 3 fue el menor (p<0.05) entre las muestras de SMBP. Conclusión: Los valores de energía y la digestibilidad de la proteína deben determinarse antes de usar el SMBP en dietas porcinas.

Resumo Antecedentes: O subproduto do leite de soja (SMBP) é um potencial ingrediente alternativo na dieta de suínos, considerando seu alto teor de proteínas. No entanto, as informações sobre os valores energéticos e nutricionais do SMBP usado como ingrediente alimentar para suínos são limitadas. Objetivo: Estimar valores energéticos e digestibilidade protéica do SMBP em suínos com base em ensaios in vitro. Métodos: Foram obtidas quatro amostras de SMBP de três instalações produtores de leite de soja. Foram determinados o desaparecimento total do trato in vitro (IVTTD) e o desaparecimento ileal in vitro (IVID) da matéria seca (DM) nas amostras de SMBP. O desaparecimento ileal in vitro da proteína bruta foi determinado pela análise do conteúdo de proteína bruta em resíduos não digeridos após a determinação da IVID do DM. A energia digerível e metabolizável do SMBP foi estimada usando energia bruta, IVTTD do DM e equações de predição. Resultados: a amostra 4 apresentou maior IVTTD de DM do que a amostra 3 (97,7 vs. 94,4%, p<0,05) enquanto a IVID do DM na amostra 4 foi menor em comparação com a amostra 1 (53,5 vs. 65,0%, p<0,05). O desaparecimento ileal in vitro da proteína bruta na amostra 2 foi superior ao da amostra 1 e 3 (92,6 vs. 90,6 e 90,1%; p<0,05). A energia metabolizável estimada do SMBP variou de 4.311 a 4.619 kcal/kg no estado em que se encontra e o valor da amostra 3 foi o menor (p<0,05) entre as amostras do SMBP. Conclusão: os valores energéticos e a digestibilidade das proteínas devem ser determinados antes do uso do SMBP nas dietas suínas.

Crystal Structure Features of CsPbBr3 Perovskite Prepared by Mechanochemical Synthesis.

We present a mechanochemical procedure, with solvent-free, green-chemistry credentials, to grow all-inorganic CsPbBr3 perovskite. The crystal structure of this perovskite and its correlations with the physicochemical properties have been studied. Synchrotron X-ray diffraction (SXRD) and neutron powder diffraction (NPD) allowed us to follow the crystallographic behavior from 4 to 773 K. Unreported features like the observed negative thermal expansion of the b unit-cell parameter stem from octahedral distortions in the 4-100 K temperature range. The mechanochemical synthesis was designed to reduce the impact energy during the milling process, leading to a defect-free, well-crystallized sample characterized by a minimum unit-cell volume and octahedral tilting angles in the low-temperature orthorhombic perovskite framework, defined in the Pbnm space group. The UV-vis diffuse reflectance spectrum shows a reduced band gap of 2.22(3) eV, and the photocurrent characterization in a photodetector reveals excellent properties with potential applications of this material in optoelectronic devices.

Self-esteem, propensity for sensation seeking, and risk behaviour among adults with tattoos and piercings.

Background: In recent years, increasing numbers of adults and adolescents have opted to undergo tattoo and piercing procedures. Studies among adolescents with tattoo and piercing have usually explored the relationship between one factor and the decision to have tattoos and/or piercings. The aim of this study was to determine relationships between body cosmetic procedures and selfesteem, propensity for sensation seeking, and risk behaviours among adults. Materials and Methods: The subjects were divided into two groups, i.e., those with (n=429) and those without tattoos/piercings (n=237), and self-esteem, propensity for sensation seeking, and risk behaviour were compared between the two groups using self-report questionnaires. To analyse differences in self-esteem and the propensity for sensation seeking, general characteristics were statistically adjusted. In addition, general characteristics, self-esteem, and propensity for sensation seeking were statistically adjusted to determine differences in the propensity for risk behaviour between the two groups. Results: Significant differences were observed in age, marital status, income level, occupation, values or sensitivity to fashion, and educational level between the group with and that without tattoos/ piercings. There was no significant difference in self-esteem, whereas there were significant differences in the propensity for sensation seeking and risk behaviour between the two groups. Conclusions: Continuous attention to, and interest in, the increased incidence of tattooing and piercing are necessary, especially in terms of public interventions for health education and health promotion, as these forms of self-adornment are associated with behaviours that pose a risk to health.