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The study aims to analyse the stability of embankments over the improved ground with stone column (SC) and pervious concrete column (PCC) inclusions using limit equilibrium method. The short-term stability of PCC-supported embankment system is rarely addressed. Therefore, the factor of safety (FOS) of column-supported embankment system is calculated using individual column and equivalent area models.

The stability analysis of column-supported embankment system is conducted using PLAXIS LE 2D. The various geometrical and shear strength parameters influencing the FOS of these embankment systems such as diameter of columns, spacing between columns, embankment height, friction angle of column material, undrained cohesion of weak ground and cohesion of PCC are considered.

The critical failure envelope of PCC-supported embankment system is observed to be of toe failure, whereas the failure envelope of stone column-supported embankment system is generally of deep-seated nature.

It is found that for PCC embankment system, FOS and failure envelope are not influenced by the geometrical/shear strength parameters other than height of embankment. However, for stone column-supported embankment system, FOS and failure envelope are dependent on all the shear strength and geometrical parameters considered in this study.

The present work involves analytical and experimental investigation of sloshing in a two-dimensional rectangular tank including the effect of porous baffles to control and/or reduce the wave motion in the sloshing tank. The purpose of this study is to assess the analytical solutions of the drag coefficient effect on porous baffles performance to track free surface motion variation in the sloshing tank by comparison with experimental shake table tests under a range of sway excitation.

The linear second-order ordinary differential equations for liquid sloshing in the rectangular tank were solved using Newmark’s beta method and obtained the analytical solutions for liquid sloshing with dual vertical porous baffles of full submergence depths in a sway-oscillated rectangular tank following the methodology similar to Warnitchai and Pinkaew (1998) and Tait (2008).

The porous baffles significantly reduce wave elevation in the varying filled levels of the tank compared to the baffle-free tank under the range of excitation frequencies. It is observed that the Reynolds number-dependent drag coefficient for porous baffles in the tank can significantly reduce the sloshing elevations and is found to be effective to achieve higher damping compared to the porosity-dependent drag coefficient for porous baffles in the sloshing tank. The analytical model’s response to free surface elevation variations in the sloshing tank was compared with the experiment’s test results. The analytical results matched with shake table test results with a quantitative difference near the first resonant frequency.

The scope of the study is limited to porous baffles performance under range sway motion and three different filling levels in the tank. The porous baffle performance includes Reynolds number dependent drag coefficient to explore the damping effect in the sloshing tank.

The porous baffles with low-level porosities in the sloshing tank have many engineering applications where the first resonant mode of sloshing in the tank is more important. The porous baffle drag coefficient is an important parameter to study the baffle’s damping effect in sloshing tanks. Hence, obtained analytical solution for liquid sloshing in the rectangular tank with Reynolds number as well as porosity-dependent drag coefficient (model 1) and porosity-dependent drag coefficient porous baffles (model 2) performance is discussed. The model’s test results were validated using a series of shake table sloshing experiments for three fill levels in the tank with sway motion at various excitation frequencies covering the first four sloshing resonant modes.

Due to the enormous increase in economic development, structural steel material gives an advantage for the construction of stadiums, factories, bridges and cities building design. The purpose of this study is to investigate the behaviour of bending, buckling and torsion for I-beam steel section with and without web opening using non-linear finite element analysis.

The control model was simulated via LUSAS software with the four main parameters which included opening size, layout, shape and orientation. The analysis used a constant beam span which is 3.5 m while the edge distance from the centre of the opening to the edge of the beam is kept constant at 250 mm at each end.

The analysis results show that the optimum opening size obtained is 0.65 D while optimum layout of opening is Layout 1 with nine web openings. Under bending behaviour, steel section with octagon shapes of web opening shows the highest yield load, yield moment and thus highest structural efficiency as compared to other shapes of openings. Besides, square shape of web opening has the highest structural efficiency under buckling behaviour. The lower buckling load and buckling moment contribute to the higher structural efficiency.

Further, the square web opening with counter clockwise has the highest structural efficiency under torsion behaviour.

The purpose of this paper is to show how to develop useful products from cashew by‐products, to help expand the income base of cashew farmers in the Savanna area.

Investigations into the utilization of some by‐products from cashew were carried out using the apples and gum from the cashew tree. The apples were processed into clarified and non‐clarified juices and jam. Cashew gum, a by‐product of the cashew tree, was used in the development of baked doughnuts as a fat replacer. The gum was used at five different levels in the preparation of the products – 0, 20, 40, 60 and 80 per cent of fat used.

The average yield of cashew juice after extraction with a screw press ranged from 53.0 to 54.6 per cent. Results on chemical and sensory analyses of the two juices showed that clarification with Polyvinylpyrrolidone reduced both the chemical and sensory quality of the juices. Protein content, total sugar concentration and K content reduced from 0.548, 58.23 and 4.23 per cent to 0.443, 18.50 and 3.32 per cent, respectively. Fat contents of the baked doughnuts were 16.72, 14.68, 8.10, 8.24 and 5.82 per cent for products with 0, 20, 40, 60 and 80 per cent cashew gum, respectively. Results of sensory analysis showed that decreasing the fat content reduced the flavour, moistness and consumer acceptance of the products. However, there was no significant difference between the products. Therefore, it is suggested that cashew gum can replace fat in baked dough nuts up to 20 per cent.

These findings are important to cashew farmers, processors, nutritionists and consumers as a whole.

The displaced commercial risk is one of the specific risks in the Islamic finance that creates a serious debate among practitioners and researchers about its management. The purpose of this paper is to assess a new approach to manage this risk using machine learning algorithms.

To attempt this purpose, the authors use several machine learning algorithms applied to a set of financial data related to banks from different regions and consider the deposit variation intensity as an indicator.

Results show acceptable prediction accuracy. The model could be used to optimize the prudential reserves for banks and the incomes distributed to depositors.

However, the model uses several variables as proxies since data are not available for some specific indicators, such as the profit equalization reserves and the investment risk reserves.

Previous studies have analyzed the origin and impact of DCR. To the best of authors’ knowledge, none of them has provided an ex ante management tool for this risk. Furthermore, the authors suggest the use of a new approach based on machine learning algorithms.

This review provides an overview of recent advances in electrochemical sensors for analyte detection in saliva, highlighting their potential applications in diagnostics and health care. The purpose of this paper is to summarize the current state of the field, identify challenges and limitations and discuss future prospects for the development of saliva-based electrochemical sensors.

The paper reviews relevant literature and research articles to examine the latest developments in electrochemical sensing technologies for saliva analysis. It explores the use of various electrode materials, including carbon nanomaterial, metal nanoparticles and conducting polymers, as well as the integration of microfluidics, lab-on-a-chip (LOC) devices and wearable/implantable technologies. The design and fabrication methodologies used in these sensors are discussed, along with sample preparation techniques and biorecognition elements for enhancing sensor performance.

Electrochemical sensors for salivary analyte detection have demonstrated excellent potential for noninvasive, rapid and cost-effective diagnostics. Recent advancements have resulted in improved sensor selectivity, stability, sensitivity and compatibility with complex saliva samples. Integration with microfluidics and LOC technologies has shown promise in enhancing sensor efficiency and accuracy. In addition, wearable and implantable sensors enable continuous, real-time monitoring of salivary analytes, opening new avenues for personalized health care and disease management.

This review presents an up-to-date overview of electrochemical sensors for analyte detection in saliva, offering insights into their design, fabrication and performance. It highlights the originality and value of integrating electrochemical sensing with microfluidics, wearable/implantable technologies and point-of-care testing platforms. The review also identifies challenges and limitations, such as interference from other saliva components and the need for improved stability and reproducibility. Future prospects include the development of novel microfluidic devices, advanced materials and user-friendly diagnostic devices to unlock the full potential of saliva-based electrochemical sensing in clinical practice.

The purpose of this work was to investigate the effect of Si content of steel substrate on the performance of the hot-dip galvanized layer. Moreover, the structure of the galvanized layers and the corrosion performance of the galvanized steel in 3.5 per cent NaCl solution have been studied.

The galvanized layer has been formed by the hot-dip technique, and the influence of silicon content in the steel composition on the corrosion performance of the galvanized steel was estimated. The surface morphologies and chemical compositions of the coated layers were assessed using scanning electron microscopy and energy-dispersive X-ray analysis, respectively. Potentiodynamic polarization Tafel lines and electrochemical impedance spectroscopy (EIS) tests were used to evaluate the corrosion resistance of the galvanized steel in 3.5 per cent NaCl solution.

The results proved that adhere, compact and continuous coatings were formed with steel containing 0.56 Wt.% Si, while cracks and overly thick coatings were obtained with steel containing 1.46 Wt.% Si. Tafel plots illustrated that the corrosion rate of galvanized steel containing 0.08 and 0.56 Wt.% Si was lower than that of the galvanized steel containing 1.46 Wt.% Si. Also, the results of the EIS reveal that the impedance of the galvanized steel containing 0.08 and 0.56 Wt.% Si was the highest and the lowest, respectively, with the steel containing 1.46 Wt.% Si.

Generally, in industry steels containing high amounts of silicon (0.15-0.25 Wt.%) can be galvanized satisfactory either by controlling the temperature (440°C) or adding Ni to the galvanized bath. The low temperature reduces the coating thickness; nickel amount must be controlled to prevent the formation of higher amounts of dross. This study proved that high Si steel of up to 0.56 Wt.% can be galvanized at 460°C without adding Ni to the galvanized bath and form adhere, compact, free cracks and have good corrosion resistance. Consequently, a social benefit can be associated with galvanizing high Si steel, leading to an increase in the cost of the process.

The results presented in this work are an insight into understanding the hot-dip galvanizing of high Si steel. The corrosion resistance of galvanized steel containing 0.56 Wt.% Si alloys has been considered as a promising behavior. In this work, a consistent assessment of the results was achieved on the laboratory scale.

The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels and blood glucose levels in dyslipidemia model rats.

Rice bran was fermented using Rhizopus oligosporus-contained tempeh mold extracted using distilled water. Twenty-four Sprague Dawley rats were divided into a control group and hypercholesterolemia groups. Hypercholesterolemia, also known as dyslipidemia, was induced with fructose-supplemented high-fat diet. Rats induced with dyslipidemia received three different fermented rice bran extract doses, 0 (negative) 1102.5 mg/kgBW/day (FRBE 1) and 2205 mg/kgBW/day (FRBE 2). Blood was collected before and after four weeks of treatment for lipid profile and blood glucose analysis.

FRBE 2 had significantly lower total cholesterol (101.6 ± 3.3 vs 187.6 ± 3.7 mg/dL), triglyceride (83.3 ± 2.8 vs 130.7 ± 3.4 mg/dL) and LDL level (27.9 ± 1.7 vs 76.7 ± 1.5 mg/dL) but higher HDL level (64.1 ± 3.0 vs 25.5 ± 1.2 mg/dL) compared to the negative group (p < 0.001). Provision of fermented rice bran showed dose-response relationship in all blood lipid markers.

This study was the first to investigate the effectivity of Rhizopus sp.-fermented rice bran extract to improve glucose and lipid profile.

The purpose of this paper is to provide a comprehensive overview of multiple functions of sunflower seeds including their nutritional and nutraceutical benefits.

The literature review is of the chemical composition of sunflower seeds, their health benefits and their utilization in different products.

“We are what we eat.” All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and can promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are a good source of all these nutrients. Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases.

Currently available information on sunflower seeds is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols.

This review is unique in its comprehensive nature. This article will reflect the role of sunflower seeds as nutritional and nutraceutical package.