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2015中国珠宝首饰学术交流会

作者： David Fisher de beers technologies Belmont RoadMaidenheadSL6 6JWUK

Recent changes in the properties of both HPHT and CVD synthetics will require changes in the way identification criteria are *** beers continually develops the Verification Instruments it produces to respond to these *** Automated Melee Screening instrument provides screening capability for melee sized synthetic stones and the introduction of filtering into the latest version of the DiamondView?instrument has enhanced its capability for the identification of both HPHT and CVD synthetics.

关键词： HTHP CVD synthetics diamond.

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The Changing Face of Synthetics in the Diamond Industry-Recent developments and Reliable Identification

The Changing Face of Synthetics in the Diamond Industry-Rece...

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2011中国珠宝首饰学术交流会

作者： David Fisher de beers UK Ltd. Diamond Trading Company Research Centre

China is an increasingly important diamond market and as such will inevitably be seen as a potential market for synthetics and treated *** important contribution of the research carried out by de beers was the production of the Diamond Verification Instruments:DiamondSure,DiamondView and *** can be used to screen out diamonds that could potentially be synthetics and DiamondView allows imaging of the fluorescence patterns associated with growth and therefore provides unambiguous identification of *** of typical features of various synthetics are *** technical uses of single crystal diamond are currently expanding and the demands of these technologies for higher crystal qualities and larger sizes have helped drive the development of synthesis methods and these advances have enabled the production of material that could potentially be manufactured into polished *** there have been significant developments both in the synthesis methods themselves and in post-growth treatments,detection capability has kept pace with these developments and continues to provide reliable *** testing supporting full disclosure will ensure that consumers will be properly informed about their diamond purchases and will maintain the integrity of brands such as Forevermark into the future.

关键词： Diamond Synthetics Identification

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Exploratory and descriptive Study of the Kimberlite Massif of Boya-02 at Eastern Kasai in the democratic Republic of Congo

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Journal of Geoscience and Environment Protection 2024年第1期12卷 130-144页

作者： Arnold Onya Ngila Ivon Ndala Tshiwisa Ruben Koy Kasongo Serge Diemo Alain Cibumba Cibumba Chamira Fwani Pambu Dona Kampata Mbwelele Centre National de Télédétection (CNT) Kinshasa The Democratic Republic of Congo department of Exploration Faculty of Oil and Gas University of Kinshasa Kinshasa The Democratic Republic of Congo Geo-Hydro-Energy Research Group Department of Geosciences Faculty of Sciences and Technologies University of Kinshasa Kinshasa The Democratic Republic of Congo

The Boya-02 kimberlite was identified at depth by geophysical survey work (a single-probe AM survey in 1997 and a gravity survey in 2006) that de beers DRC Exploration carried out around anomaly 193/172/0019. This anomaly located approximately 50 km southwest of the town of Mbuji-Mayi in the Kasaï-Oriental Province in the DRC should therefore be the subject of detailed exploration with the aim of better identifying and describing this kimberlite. Thus, through exploratory work and cross-checking of geophysical and geological data, the discovery of this Massif was made by drilling on the aeromagnetic anomaly 193/172/X298. Based on drilling, sampling and laboratory petrographic analysis reports, the Boya-02 kimberlite was classified among highly diluted re-sedimented volcaniclastic kimberlites (KVR), rich in olivine and incidentally in quartz and poor in juvenile substances. This kimberlite represents a deposit of very low economic interest following extremely high dilution. The Boya-02 kimberlite was modeled using ground magnetism data. It is a complex anomaly comprising 2 components with variable amplitude appearing on a subtly magnetized linear detail. The modeled dimensions of two components of this anomaly are 0.32 Ha and 0.2 Ha at depths of 32 m & 14 m for the deposits to the West and the East respectively. Garnet data for the Boya-02 occurrence reports a maximum Pmin value of 49.7 kbar (207 garnets). These data demonstrate the high diamond potential which assumes a conductive cratonic geotherm of 40 mWm2.

关键词： Exploratoire Massif Kimberlitique Kasaï Oriental

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Pigmented cereals and legume grains as healthier alternatives for brewing beers

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Food Bioscience 2023年第2期52卷 108-116页

作者： Giuseppe Romano Maria Tufariello Nadia Calabriso Laura del Coco Francesco P.Fanizzi Antonio Blanco Maria A.Carluccio Francesco Grieco Barbara Laddomada Institute of Sciences of Food Production(ISPA) National Research Council(CNR)LecceItaly Institute of Clinical Physiology(IFC) National Research Council(CNR)LecceItaly department of Biological and Environmental Sciences and technologies(DiSTeBA) University of SalentoLecceItaly department of Soil Plant&Food SciencesGenetics and Plant Breeding SectionUniversity of BariVia Amendola 165/A70126BariItaly

Pioneering studies were carried out on red-to-black pigmented grains for brewing *** with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting *** far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ***(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional *** denoting different and complementary beneficial effects on human *** others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and *** this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional *** examined the influence of these alternative materials on the qualitative properties of the ***,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional ***,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.

关键词： Functional beverages Craft beers Pigmented beers Legume beers Antioxidants

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Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso

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Open Journal of Applied Sciences 2024年第4期14卷 849-864页

作者： Amana Metuor Dabiré Nicolas Ouédraogo Cheick Alassane Djibila Damis Yves Patrik Bouniounou Molecular Biology and Genetics Laboratory (LABIOGENE) Universit&#233 Joseph Ki-Zerbo Ouagadougou Burkina Faso Training and Research Unit in Applied Sciences and technologies Department of Biochemistry Microbiology University of Dedougou Dedougou Burkina Faso National Center for Research and Training on Malaria (CNRFP) Ouagadougou Burkina Faso

Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.

关键词： Dolo Yeast Rabilé Microbiological Quality Bacteria

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