Pub Quiz thread

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Have to ask vlad the nutter that one. If he hasn't done the 'roids to send him completely hat-stand I'll neck a pint of Vocation Kirsch in one... (11% that'll be a tragic waste of a fantastic beer, plus I'll probably fall over).
 
Bolton's Boots said:
Involves potato skins, along with certain other food items.
Click to expand...

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.

?

;)
 
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yorkshirehornet said:
A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.

?

;)
Click to expand...
Yes, yes, that's quite.... erm... thank you for the, erm, clarification!:emoticon-0145-shake
 

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yorkshirehornet said:
A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.

?
Click to expand...
Well I can't argue with the science - it looks ok to me. ;)

So I'll give it to you. To put it into layman's terms, microwave technology is being tested to see whether or not sufficient quantities of pectin oligosaccharides can be extracted cheaply enough from food waste to test their prebiotic activity - with the hoped for outcome that more prebiotic products can be produced, leading to healthier humans and reducing the adverse impact of food waste on the environment.

Over to you.
 
Bolton's Boots said:
Well I can't argue with the science - it looks ok to me. ;)

So I'll give it to you. To put it into layman's terms, microwave technology is being tested to see whether or not sufficient quantities of pectin oligosaccharides can be extracted cheaply enough from food waste to test their prebiotic activity - with the hoped for outcome that more prebiotic products can be produced, leading to healthier humans and reducing the adverse impact of food waste on the environment.

Over to you.
Click to expand...
Phew....... thanks for the explanation....... I can see why i was a social scietist and not a natural scientist!


Now on firmer ground...
Who recently let something go to acclaim worldwide?
 
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