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UPDATE `aff_pdf_cache` SET `cache` = 'a:10:{i:0;O:8:\"stdClass\":13:{s:2:\"id\";s:6:\"554797\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:8:\"neilball\";s:9:\"author_id\";s:6:\"582283\";s:14:\"author_website\";s:32:\"http://www.workwithneilball.com/\";s:5:\"title\";s:77:\"The Law of Association and How It affects Your Success in Life (Full Version)\";s:11:\"description\";s:896:\"http://www.workwithneilball.com/takeaction CLICK THIS LINK for more information and to get started with the opportunity that is mentioned at the end of the video presentation on The Law of Association and How It affects Your Success in Life (Full Version)\n\nThe Law Of Association and its effect on your success in life is something that many people are not aware of but they should be. In the video Neil Ball talks about the power of the Law Of Association and how it affects your success in life. The people who you associate with influence virtually everything that you do including your thoughts, decisions, actions and success in life. The decisions that you make about the people that you have as friends, family and work colleagues are crucial if you want to get a head and be highly successful. In the video there is also a strategy for selecting getting to know the right type of people. \";s:5:\"thumb\";s:93:\"images/t/5548/the-law-of-association-and-how-it-affects-your-success-in-life-full-version.jpg\";s:6:\"thumb2\";s:94:\"images/t2/5548/the-law-of-association-and-how-it-affects-your-success-in-life-full-version.jpg\";s:9:\"permalink\";s:75:\"the-law-of-association-and-how-it-affects-your-success-in-life-full-version\";s:5:\"pages\";s:1:\"5\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:1;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"4117\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:174:\"The Color of Cowpea Boiling Extract and Identification of Cowpea Peel and Cowpea Boiling Extract Anthocyanin Pigments (Studies on the color of sekihan with the Cowpea Part 1)\";s:11:\"description\";s:1320:\"Sekihan is a Japanese traditional food that is usually cooking to steam glutinous rice with adzuki
\nbeans or cowpea beans and those boiling extract. We describe identification of cowpea peel
\nanthocyanin and cowpea boiling extract antocyanin, and the effects of heating time on the color of
\ncowpea boiling extract. Cowpea peel anthocyanins were identified to be cyanidin 3 -glucoside ,
\ndelphinidin 3 -glucoside and acylated delphinidin type pigment. The cowpea boiling extract
\nanthocyanins were almost the same pigments as cowpea peel anthocyanins. The absorption of cowpea
\nboiling extract increased in 440~600nm as the longer heating time. Especially, the absorption in 487nm
\nincreased conspicuously. The anthocyanin concentration of cowpea boiling extract increased until
\nheating for 15 min.. Then, that decreased by heating for 30 min.. Compared with the cyanidin 3 -
\nglucoside solution (0.12mg in lOOmü of Mcllvain buffer, pH 6.4), the cowpea boiling extract seemed a
\nfar dark color (V, a*, b\' values), and had a very high value at 531nm (absorbance at Amax-visible of
\nanthocyanin). This result shows that the color of cowpea boiling extract is not created only with the
\nanthocyanin and made by the interpositions of other components.
\n\";s:5:\"thumb\";s:188:\"images/t/42/the-color-of-cowpea-boiling-extract-and-identification-of-cowpea-peel-and-cowpea-boiling-extract-anthocyanin-pigments-studies-on-the-color-of-sekihan-with-the-cowpea-part-1.jpg\";s:6:\"thumb2\";s:189:\"images/t2/42/the-color-of-cowpea-boiling-extract-and-identification-of-cowpea-peel-and-cowpea-boiling-extract-anthocyanin-pigments-studies-on-the-color-of-sekihan-with-the-cowpea-part-1.jpg\";s:9:\"permalink\";s:172:\"the-color-of-cowpea-boiling-extract-and-identification-of-cowpea-peel-and-cowpea-boiling-extract-anthocyanin-pigments-studies-on-the-color-of-sekihan-with-the-cowpea-part-1\";s:5:\"pages\";s:1:\"5\";s:6:\"rating\";s:3:\"1.5\";s:5:\"voter\";s:1:\"4\";}i:2;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"2983\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:125:\"The Mutagenic Activity of Chitosan and its Effect on the Growth of Trichoderma harzianum and Fusarium oxysporum F. Sp. Sesami\";s:11:\"description\";s:999:\"Five concentrations of chitosan; 0.38, 0.75, 1.50, 3.00 and 4.50 mg/ml were used to study its
\neffect on the growth of Fusarium oxysporum f sp. Sesami and Trichoderma harzianum. Chitosan inhibited
\nthe growth of Fusarium increasingly with the doses; 0.38, 0.75and 1.50 mg/ml, while no growth was
\nobtained when the two concentrations; 3.00and 4.50 mg/ml were used. In case of Trichoderma, in addition
\nto growth inhibition with chitosan treatment, two doses; 3.00 and 4.50 mg/ml resulted in changing the
\ngrowth color from green to yellow. It was found that chitosan treatment of Trichoderma with the two
\ndoses; 3.00 and 4.50 mg/ml has affected the fungus genetically. The induced mutants were isolated and
\ncharacterized. Chitosan Addition to the media enhanced the antagonistic properties of Trichoderma against
\nFusarium. Protein fingerprinting and Statistical analysis of the obtained data for the chitosan concentrations
\nand its control were done.\";s:5:\"thumb\";s:139:\"images/t/30/the-mutagenic-activity-of-chitosan-and-its-effect-on-the-growth-of-trichoderma-harzianum-and-fusarium-oxysporum-f-sp-sesami.jpg\";s:6:\"thumb2\";s:140:\"images/t2/30/the-mutagenic-activity-of-chitosan-and-its-effect-on-the-growth-of-trichoderma-harzianum-and-fusarium-oxysporum-f-sp-sesami.jpg\";s:9:\"permalink\";s:123:\"the-mutagenic-activity-of-chitosan-and-its-effect-on-the-growth-of-trichoderma-harzianum-and-fusarium-oxysporum-f-sp-sesami\";s:5:\"pages\";s:1:\"6\";s:6:\"rating\";s:7:\"3.16667\";s:5:\"voter\";s:1:\"6\";}i:3;O:8:\"stdClass\":13:{s:2:\"id\";s:6:\"383106\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:14:\"behappyalady96\";s:9:\"author_id\";s:6:\"554088\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:35:\"Happiness and The Law of Attraction\";s:11:\"description\";s:221:\"Happiness or being happy is an emotional state of being and our emotions are vibrational interpreters. The law of attraction governs this universe that is definitely vibrational in nature It\'s the law above all laws. \n\";s:5:\"thumb\";s:53:\"images/t/3832/happiness-and-the-law-of-attraction.jpg\";s:6:\"thumb2\";s:54:\"images/t2/3832/happiness-and-the-law-of-attraction.jpg\";s:9:\"permalink\";s:35:\"happiness-and-the-law-of-attraction\";s:5:\"pages\";s:1:\"3\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:4;O:8:\"stdClass\":13:{s:2:\"id\";s:6:\"473744\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:10:\"apliquen88\";s:9:\"author_id\";s:6:\"601592\";s:14:\"author_website\";s:60:\"http://www.newjerseyinsuranceprovider.com/Washington/health/\";s:5:\"title\";s:255:\"It is impossible to guess as soon as you is set to become unwell and consequently calamities could very well transpire. Blog is going to provide information on the value of your quality of life staying policy holder, or perhaps certain techniques regardin\";s:11:\"description\";s:936:\"Medical insurance coverage is very much getting more etc high-priced. Although, it definately is\nfantastic to produce in cases where an accident another unexpected function will take place. Obviously,\nyou wish to be wise. This can supply you with lots of worthwhile helpful hints on the subject of health\ncoverage insurance, please read on:\nIn order to defray price tag professional charges, it is advisable to sell health coverage. Even though\nyou will have a checking account, hospital bills are still able to get rid of get you started on a financial\nbasis as it is generally additional versus just about any money big event nearby. One example is, a\nsubstantial appendectomy can cost as many as $32,1000 and therefore cardiac surgical procedure will\nbe as big mainly because $100,1,000, dependent on what you will be owning worked on. Many are\ninvoice may possibly have got to emerge from your wallet, without having insurance plan.\";s:5:\"thumb\";s:118:\"images/t/4738/it-is-impossible-to-guess-as-soon-as-you-is-set-to-become-unwell-and-consequently-calamities-could-v.jpg\";s:6:\"thumb2\";s:119:\"images/t2/4738/it-is-impossible-to-guess-as-soon-as-you-is-set-to-become-unwell-and-consequently-calamities-could-v.jpg\";s:9:\"permalink\";s:100:\"it-is-impossible-to-guess-as-soon-as-you-is-set-to-become-unwell-and-consequently-calamities-could-v\";s:5:\"pages\";s:1:\"1\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:5;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3161\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:124:\"Effects of pectolytic enzymes and antioxidants on the quality of dry wines made from pineapple (Ananas comosus L. Merr) peel\";s:11:\"description\";s:1502:\"A study was conducted to investigate the effects of pectolytic enzymes and antioxidants on the quality of wines made from the pineapple peel. The
\nwines produced had alcohol contents ranging from 13.42 to 13.56% which was above the minimum requirement of 9 to 12% for wines. For all four
\nwines pH maintained the optimum value of 3.50 and all were microbiologically safe as total plate counts were less than 10 cfu ml
\n-1
\nof wine. The
\naddition of sodium metabisulphite and ascorbic acid (antioxidants) prevented oxidative browning resulting in the production of lighter coloured wines
\nbut not the clearest. Addition of antioxidants generally slowed the clarification process. The addition of pectolytic enzymes resulted in the production
\nof the clearest wine of 3.5 NTU with a distinct fruity flavour. Wines treated with pectolase or treated with antioxidants were acceptable while wines
\ntreated with both pectolase and antioxidants and the control were unacceptable. The most preferred wine was that treated with pectolase which
\naccounted for the highest ratings among taste panelists for colour, clarity, flavour and aroma, while the wine treated with both pectolase and
\nantioxidants was least preferred. During the second month of ageing all wines were found to be stable as only very negligible changes were detected
\nin the physicochemical quality attributes which was supported positively by results from protein heat stability tests.\";s:5:\"thumb\";s:137:\"images/t/32/effects-of-pectolytic-enzymes-and-antioxidants-on-the-quality-of-dry-wines-made-from-pineapple-ananas-comosus-l-merr-peel.jpg\";s:6:\"thumb2\";s:138:\"images/t2/32/effects-of-pectolytic-enzymes-and-antioxidants-on-the-quality-of-dry-wines-made-from-pineapple-ananas-comosus-l-merr-peel.jpg\";s:9:\"permalink\";s:121:\"effects-of-pectolytic-enzymes-and-antioxidants-on-the-quality-of-dry-wines-made-from-pineapple-ananas-comosus-l-merr-peel\";s:5:\"pages\";s:1:\"8\";s:6:\"rating\";s:1:\"2\";s:5:\"voter\";s:1:\"1\";}i:6;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3507\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:100:\"Effect of Postharvest Treatments with Some Coating Materials on the Shelf Life and Quality of Banana\";s:11:\"description\";s:1096:\"An experiment on the effect of some coating materials on the storage and quality of banana var. Amrita sagar
\nwas carried out at Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur during September 1997 to
\nJanuary 1 998. The five materials viz., CaCI2 @ 1 %, waxol, Benlate 500 ppm, surfactant (Jet powder) @ 6% , thickener
\n(corn starch) @ 6% and their combinations were considered as coating materials. The longest shelf life was found in
\nwax coated fruits (21 days) with the lowest weight loss per finger (6.89%) while the shortest shelf life was recorded
\nin Benlate treated fruits (9.33 days). The highest weight loss was obtained in CaCI2 treated fruits (25.07%). The highest
\npercentage of total sugars was recorded in control fruits (21.63) and the lowest in wax coated fruits (18.8) at full ripe
\ncondition. A moderate high TSS was obtained in wax coated fruits (29 %) as compared to the highest TSS in Benlate
\ntreated fruits (30.5%) at full ripe stage. The lowest titrable acidity was also recorded in wax coated fruits (0.47%).\";s:5:\"thumb\";s:116:\"images/t/36/effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana.jpg\";s:6:\"thumb2\";s:117:\"images/t2/36/effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana.jpg\";s:9:\"permalink\";s:100:\"effect-of-postharvest-treatments-with-some-coating-materials-on-the-shelf-life-and-quality-of-banana\";s:5:\"pages\";s:1:\"4\";s:6:\"rating\";s:4:\"3.75\";s:5:\"voter\";s:1:\"4\";}i:7;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3622\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:126:\"Influence Of Different Drying Parameters On The Composition Of Volatile Compounds Of Thyme and Rosemary Cultivated In Sardinia\";s:11:\"description\";s:1681:\"The shelf life of spices is traditionally extended by drying. Fresh herbs, due to their high
\nwater content, undergo microorganism growth and adverse biochemical reactions. On the other hand
\ndrying may result in a lot of physical and chemical alterations. Air and oven-dehydration are the main
\nmethods used to stabilize spices. During oven drying, in general, losses of volatile compounds are
\ndirectly dependent on the temperature and time used.
\nThis paper deals with the effect of different drying temperatures and air fluxes on the volatiles in
\nrosemary (Rosmarinus officinalis L) and thyme (Thymus officinalis L.) cultivated in Sardinia. Fresh
\nleaves were collected and soon divided in two batches, which were subjected to hydro distillation and
\nGC-MS analysis, the first batch as fresh, the second one after drying in a laboratory pilot dryer.
\nThree drying temperatures were used, 30, 38 and 45°C, and for each one two airflow rates were set.
\nThe fresh and dried plant material were hydro distilled for 4 hours using a Clevenger-type apparatus
\n(Italian Official Pharmacopeias X). The oils (liquid and light yellow) were recovered directly from
\nabove the distillate without adding any solvent and stored at –20°C before analyses, which were
\ncarried out on two replicates of each sample by gas chromatography, using a flame ionization
\ndetector. The diluted samples were injected using a split/splitless automatic injector (using 2,6-
\ndimethylphenol as internal standard). Qualitative analysis was done by GC/Mass and mass units
\nwere monitored from 10 to 450 at 70 eV. \";s:5:\"thumb\";s:142:\"images/t/37/influence-of-different-drying-parameters-on-the-composition-of-volatile-compounds-of-thyme-and-rosemary-cultivated-in-sardinia.jpg\";s:6:\"thumb2\";s:143:\"images/t2/37/influence-of-different-drying-parameters-on-the-composition-of-volatile-compounds-of-thyme-and-rosemary-cultivated-in-sardinia.jpg\";s:9:\"permalink\";s:126:\"influence-of-different-drying-parameters-on-the-composition-of-volatile-compounds-of-thyme-and-rosemary-cultivated-in-sardinia\";s:5:\"pages\";s:2:\"13\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}i:8;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"3734\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:120:\"Effect of Flowrate and Coolant Temperature on the Efficiency of Progressive Freeze Concentration on Simulated Wastewater\";s:11:\"description\";s:1654:\"Freeze concentration freezes or crystallises the water
\nmolecules out as ice crystals and leaves behind a highly concentrated
\nsolution. In conventional suspension freeze concentration where ice
\ncrystals formed as a suspension in the mother liquor, separation of
\nice is difficult. The size of the ice crystals is still very limited which
\nwill require usage of scraped surface heat exchangers, which is very
\nexpensive and accounted for approximately 30% of the capital cost.
\nThis research is conducted using a newer method of freeze
\nconcentration, which is progressive freeze concentration. Ice crystals
\nwere formed as a layer on the designed heat exchanger surface. In
\nthis particular research, a helical structured copper crystallisation
\nchamber was designed and fabricated. The effect of two operating
\nconditions on the performance of the newly designed crystallisation
\nchamber was investigated, which are circulation flowrate and coolant
\ntemperature. The performance of the design was evaluated by the
\neffective partition constant, K, calculated from the volume and
\nconcentration of the solid and liquid phase. The system was also
\nmonitored by a data acquisition tool in order to see the temperature
\nprofile throughout the process. On completing the experimental
\nwork, it was found that higher flowrate resulted in a lower K, which
\ntranslated into high efficiency. The efficiency is the highest at 1000
\nml/min. It was also found that the process gives the highest
\nefficiency at a coolant temperature of -6 °C.
\n\";s:5:\"thumb\";s:136:\"images/t/38/effect-of-flowrate-and-coolant-temperature-on-the-efficiency-of-progressive-freeze-concentration-on-simulated-wastewater.jpg\";s:6:\"thumb2\";s:137:\"images/t2/38/effect-of-flowrate-and-coolant-temperature-on-the-efficiency-of-progressive-freeze-concentration-on-simulated-wastewater.jpg\";s:9:\"permalink\";s:120:\"effect-of-flowrate-and-coolant-temperature-on-the-efficiency-of-progressive-freeze-concentration-on-simulated-wastewater\";s:5:\"pages\";s:1:\"4\";s:6:\"rating\";s:1:\"4\";s:5:\"voter\";s:1:\"1\";}i:9;O:8:\"stdClass\":13:{s:2:\"id\";s:4:\"4168\";s:6:\"status\";s:8:\"verified\";s:11:\"author_name\";s:6:\"shinta\";s:9:\"author_id\";s:3:\"377\";s:14:\"author_website\";s:0:\"\";s:5:\"title\";s:97:\"Gradient Grammar : An Effect of Animacy on the Syntax of give in New Zealand and American English\";s:11:\"description\";s:1486:\"Bresnan et al. (2007) show that a statistical model can predict United States (US) English
\nspeakers’ syntactic choices with ‘give’-type verbs extremely accurately. They argue that these
\nresults are consistent with probabilistic models of grammar, which assume that grammar is
\nquantitive, and learned from exposure to other speakers. Such a model would also predict syn-
\ntactic differences across time and space which are reflected not only in the use of clear dialectal
\nfeatures or clear-cut changes in progress, but also in subtle factors such as the relative impor-
\ntance of conditioning factors, and changes over time in speakers’ preferences between equally
\nwell-formed variants. This paper investigates these predictions by comparing the grammar of
\nphrases involving ‘give’ in New Zealand (NZ) and US English. We find that the grammar
\ndeveloped by Bresnan et al. for US English generalizes remarkably well to NZ English. NZ
\nEnglish is, however, subtly different, in that NZ English speakers appear to be more sensitive
\nto the role of animacy. Further, we investigate changes over time in NZ English and find that
\nthe overall behavior of ‘give’ phrases has subtly shifted. We argue that these subtle differences
\nin space and time provide support for the gradient nature of grammar, and are consistent with
\nusage-based, probabilistic syntactic models.\";s:5:\"thumb\";s:111:\"images/t/42/gradient-grammar-an-effect-of-animacy-on-the-syntax-of-give-in-new-zealand-and-american-english.jpg\";s:6:\"thumb2\";s:112:\"images/t2/42/gradient-grammar-an-effect-of-animacy-on-the-syntax-of-give-in-new-zealand-and-american-english.jpg\";s:9:\"permalink\";s:95:\"gradient-grammar-an-effect-of-animacy-on-the-syntax-of-give-in-new-zealand-and-american-english\";s:5:\"pages\";s:2:\"26\";s:6:\"rating\";s:1:\"0\";s:5:\"voter\";s:1:\"0\";}}', `cache_on` = '2015-02-28 08:53:48' WHERE `aff_id` = '1086399'