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The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days.

The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated.

No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese.

It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese.

It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

The influence of addition of the natural material, jojoba oil, on the corrosion of iron in molar hydrochloric acid had been studied using weight loss measurement and electrochemical polarisation methods. It was found that the corrosion rate was significantly reduced in the presence of jojoba. It was also found that the corrosion inhibition efficiency increased with the concentration of the jojoba oil to attain a 100 per cent inhibition at 0.515 g/l of jojoba oil, indicating that jojoba oil was an excellent corrosion inhibitor. The effect of temperature on the corrosion behaviour of iron indicated that the inhibition efficiency of jojoba oil decreased very slightly with the rise of temperature. It was found that the adsorption of jojoba oil on the iron, which followed the Frumkin isotherm, was the main cause to the corrosion inhibition.

The purpose of this paper is to evaluate local biodegradable oils with long chain fatty acids namely: castor (Ricinus communis L.), jojoba (Simmondsia chinensis L.), olive (Oleo europaea L.), and sunflower (Helianthus annuus L.) oils for lubrication candidacy as a substitute to petroleum mineral oils.

Evaluation criteria includes antiwear, lubricity, and extreme pressure (load carrying capacity) using the four‐ball configuration, oxidation induction by pressure differential scanning calorimetry, thermal stability by thermo‐gravimetric analyses, and viscometry using relevant American Society of Testing and Materials (ASTM) standards.

The results show that the lubrication films at the interface failed by the decomposition of the metallic soaps formed by the chemical reaction of the constituent fatty acid molecules and the rubbing surfaces. The biodegradable oils show superior lubricant performance compared to the paraffin‐based mineral oil, despite their poor oxidation stability. Oxidation induction and thermo‐gravimetric characteristics of the biodegradable oils are closely related to their polyunsaturated and monounsaturated fatty acid composition.

The paper shows how these biodegradable oils could be used as good substitute for petroleum mineral oils in as‐received state or little antioxidant additives.

The purpose of this paper is to prepare novel types of copolymers and terpolymers depending on jojoba, and using them as additives for lubricating oil.

Copolymerization of 1 mole of jojoba with 2 moles of vinyl acetate and copolymerization of 1 mole of jojoba with 2 moles of vinyl pyrrolidone were carried out. Then, two series of terpolymers were prepared by reacting (jojoba: vinyl acetate: alkylacrylate) and (jojoba: vinyl pyrrolidone: alkylacrylate), using free radical chain addition polymerization. Elucidation of the prepared polymers was carried out by using Fourier transform infrared spectroscopy, proton nuclear magnetic resonance and gel permeation chromatography, for determination of weight average molecular weight. The thermal stability of the prepared polymers was determined. The prepared polymers were evaluated as viscosity index improvers and pour point depressants for lubricating oil.

It was found that the viscosity index increases with increasing the alkyl chain length of alkylacrylate. The effect of the monomer type was studied, and it was found that the polymers depending on vinyl acetate have great effect as viscosity index improvers and pour point depressants for lubricating oil.

The polymerization of jojoba as different copolymers and terpolymers was carried out. The great influence of the prepared additives on modification of the viscosity properties and pour point of the oil was observed.

The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.

The latest British Lubricants Federation (BLF) technical seminar was held near Manchester on 19 March 1991. This seminar provided a valuable opportunity for updating knowledge or learning about European Community (EC) regulations, and both technical and commercial details of biodegradable lubricants. All four speakers were clearly well versed in their subjects and provided a wealth of information. Although the lack of any notes or hand‐outs at the meeting (to save cost?) was regrettable BLF has included precis of the four presentations in the latest issue of its newsletter Lube.

I met Anita Roddick in the early 1990s. I was a PhD student and her talk was so impactful that I clearly remember our interaction to this day. I enjoyed hearing her talk about her inspiration for “The Body Shop” and how she stayed true to herself in creating her company – a company based on her strengths, values, and how she would want to be treated by a business. She shared stories about her family and her travels to source new products. In her talk, she described how she translated her personal values into The Body Shop’s vision, mission, and values. She created The Body Shop to do good in the world through sustainability, corporate social responsibility, ethical decision-making, and delivering products sourced from natural ingredients. These terms are familiar to us today, but they were not common in 1976 when The Body Shop launched. This chapter explores the strengths and personal values Roddick used to create The Body Shop.

In order to be able to use the aroma hand massage as a skill that can be done by a nurse who does not have a special aromatherapy technique, we examine anti-stress effects of simplified aroma hand massage for healthy subjects. We evaluated the anti-stress action of aroma hand massage and the different components of the procedure in 20 healthy women in their twenties. We used autonomic nervous function measured via electrocardiogram as an index of stress. After conducting a baseline electrocardiogram, we induced stress in the participants by asking them to spend 30 minutes completing Kraepelin's arithmetic test. We then administered various treatments and examined the anti-stress effects. Kraepelin's test significantly increased sympathetic nervous function and significantly reduced parasympathetic nervous function. Compared with massage without essential oil or aroma inhalation, aroma hand massage significantly increased parasympathetic nervous function and significantly decreased sympathetic nervous function. The effect of the aroma hand massage persisted when the procedure was simplified. The anti-stress action of the aroma hand massage indicates that it might have beneficial application as a nursing technique. There are several limitations in this study; ambiguities of low component/high component ratio of heart rate variability and bias by small subjects groups of the same women.

Just when it seemed that natural vegetable oils were all being replaced by synthetic and mineral alternatives there are signs the trend is about to be reversed. Among the several causal factors is, of course, the mounting cost of mineral oil imports. In the US oil is the biggest single imported commodity, and it is in that country that there is the greatest interest in vegetable sources of oil.

The combined use of anticorrosive and load carrying additives in industrial and automotive lubricants has been well known for many years. In some cases, the same additive has been claimed to act both for load carrying and anticorrosive properties. The synergistic and antagonistic effects of various chemicals involved in lubricant system employing both these two types of additives are the subjects of present interest.