Fun Tricks to Give Your Dog Pills

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3. THE PROCESS

The cooker is designed as a cylinder having a steam heated jacket throughout and a steam heated rotor, designed as a screw conveyor with hollow flights. The cooker is equipped with covers throughout for inspection and cleaning and with a nozzle system for blowing direct steam into the mass. The cooker may be provided with automatic temperature control equipment, automatic level control for raw material feeding, discharge control equipment which is required particularly for handling soft raw material and a trap for collecting heavy foreign matter like stones and scrap iron.

Cookers like this are generally available in sizes which can process from 16 t to 1 t of raw material per 24 h. The capacity of a heat exchanger, such as an indirect steam cooker, is proportional to the area of the heating surfaces and to the temperature difference between the two sides of the wall. Furthermore, the capacity is influenced by the resistance to heat transfer largely caused by the existence of films and coatings on the heating surfaces.

An important way of reducing the tendency to scaling, caused by coagulation of protein on the hot walls, is to use moderate steam temperatures, especially in the early stages of heating. Another measure is, of course, to introduce and enforce good routines for effective cleaning at regular intervals. An entirely different type of heating device is the so-called Contherm apparatus , recently tried out in connection with fishmeal and oil manufacture.

The results, so far at low rates of throughput, have been quite promising. The apparatus shown in Figure 7 consists of a vertical cylindrical heat exchanger provided with an agitator keeping the material in rapid movement, thus contributing to effective heat transfer. During rotation, the agitator blades knives are pressed against the surrounding heating surface in order to prevent the formation of scale.

To reduce the viscosity of the material and to increase the rate of heat transfer, some stickwater should be added to the fish. Advantages of the Contherm heater are rapid heating with a holding time less than 2 min, effective temperature control, and quick and easy routines for dismantling and cleaning.

Another innovation is the tubular heater pre-cooker primarily designed and used for the utilization of waste heat, either from the evaporators or from the dryers. Because of the relatively low temperatures of these vapours or gases, they are particularly useful for preheating the raw material. The heater consists of a set of tubes coupled together and surrounded by a cylindrical jacket. The raw material is moved through the tubes by pumping, and on its way it is heated by the hot gases circulating around the tubes, in the space between the latter and the jacket.

Besides representing an important saving of energy this way of operation reduces the problem of scaling on the heating surfaces considerably, implying that the capacity of the heating units may be maintained at a high level for longer periods.

One result of the heating process is that the oil and a major part of the water is released and to a large extent may be removed from the solids by simple draining. Removal of more liquid is achieved by subsequent treatment of the solid part in presses or centrifuges, or in a combination of the two. To facilitate the functioning of the press, the liquid liberated in the cooker is drained from the coagulated fish pulp in a strainer conveyor or in a vibrating or rotary strainer.

Figure 8 shows a strainer conveyor set at an incline between the cooker and the press. It is designed on the same principle as that of a screw conveyor except that the lower end that closer to the cooker is fitted with an easily replaceable strainer in the shape of a half cylinder.

Strainers with different sizes of perforations may be required for various types of fish. Figure 9 shows a vibrating strainer. The fundamental principle here is that the cooked material is conveyed to a strainer which is kept vibrating by an electric motor. The liquid phase passes through the strainer holes whereas the solid phase is vibrated along the surface of the strainer to an outlet.

To ensure free drainage of liquid in the press, the material should be porous; that is, there should be many open channels in its mass for the passage of liquid. Cooked material from small and autolyzed fish will, as a rule, contain large quantities of fine particles sludge that tend to clog up these channels. In such cases, the porosity of the presscake may be improved by increasing the diameter of the holes of the pre-strainer. A greater part of the fines will then follow the liquid phase and not hamper the function of the press.

To take advantage of this measure, the capacity of the decanters desludging centrifuges should be sufficient to handle the increased volume of sludge in the liquid. The purpose of the press is to squeeze out as much liquid as possible from the solid phase.

This is important not only to improve the oil yield and the quality of the meal, but also to reduce the moisture content of the presscake as far as possible, thereby reducing the fuel consumption of the dryers and increasing their capacity. Two types of continuous press are used in the fishmeal industry; these are provided with either one or two screws. Both work on the principle of helical screw conveyors rotating in a tightly fitting cage, which is provided with perforations for the drainage of press liquid.

The screws are made with a taper, thus ensuring that the volume between the flights is gradually reduced. This means that the material, during passage along the press, is subjected to increasing pressures and, as a consequence, additional amounts of liquid are expressed. The performance of the press is largely determined by the profile and the compression ratio of the screws, that is, the ratio between the flight volumes of the inlet and outlet flights.

Whether standard screws based on fish of average nature and quality, or screws with a special profile and compression ration should be used, is a question for careful consideration and discussion with the press manufacturer.

Occasionally difficulties are experienced, particularly when processing soft and autolyzed fish. The press "slips", meaning that the screws rotate in the material without conveying it forward.

This problem may be minimized by incorporating special devices in the single screw press; but the most efficient measure is to use two screws mounted side by side and rotating them in opposite directions.

For this reason the twin screw press has become the most commonly used type of press. Figure 10 illustrates the principle of the twin screw press. Pressing is carried out in a press chamber consisting of two hollow interlocked cylinders. The cylinder wall is made of heavily supported strainer plates made from stainless steel. The two press screws have tapered shafts and the screw pitch varies so that the pitch, and thus the flight distance, is greatest at the thin end of the shafts.

The screws rotate in opposite senses. The material is fed in at the end where the shafts are thinner, and is carried towards the end where they are thicker.

As can be seen, the space for the material gradually reduces and, to compensate, liquid is pressed out through the strainer plates surrounding the screws. The performance of the press may be regulated in two ways: How to adjust these two factors to obtain optimum performance is largely a matter of experience and skill.

Good performance of the press depends upon relatively tight fitting of the screw flights to the surrounding strainer plates. If the distance between the flight tops and the screens becomes too wide, for instance after long wear and tear, both the efficiency and the capacity will suffer; rebuilding and readjustment of the screw flights are then necessary.

Another factor that needs continuous surveillance is the performance of the strainer plates. Regular inspection and cleaning is necessary to ensure that the holes are open and allow free escape of liquid. As pointed out earlier. Basic information today indicates that moderate temperatures are preferable from the standpoint of release of oil and denaturation of protein.

On the other side, high temperatures reduce the viscosity of the oil and tend to facilitate the flow from the solid phase. With the equipment we just have described, we must again rely on experimental data to establish optimum conditions for a particular raw material.

Processing problems may be encountered under two entirely different conditions. One relates to completely fresh fish that tends to retain more oil and water than desirable. For the time being, there is no solution to this problem except by resorting to one of the two equally deplorable measures; either by reducing the speed of the press and thereby the capacity of the whole plant.

Or by storing the fish for a day or two before processing. The other situation occurs with soft and autolyzed fish. As mentioned in the introduction to this section, the answer to this problem is to bleed off in the pre-strainer more liquid and fines to be handled by the decanters. Some processors will often resort to the use of coagulating agents like formaldehyde, which help to solidify the material and improve the performance of the press.

This, practice, however, should be restricted as far as possible because formaldehyde reacts with the essential amino acid lysine, and thereby reduces the nutritional quality of the protein. Calcium chloride CaCl 2 has also been used as a hardener, but this practice was abandoned because it raised the chloride content of the meal to unacceptable levels, particularly in cases where stickwater is incorporated and whole meal produced.

To separate solids from liquid by centrifugation is a standard operation in many industries including the fishmeal and oil industry. With the development of centrifuges that can handle materials with high contents of solids and at high rates of throughput, it 15 now possible to use decanters instead of presses to separate the solids from the liquid in cooked fish.

For a detailed description of the equipment see Figure 11 and Section 3. The advantages are several. First, it presents a simplification of the process. Secondly, centrifugation is a better known and more controllable unit operation than pressing and filtration. Thirdly, centrifugation is a much quicker process than pressing and significantly reduces the heat load on the material, a factor of importance for the manufacture of special products.

Perhaps the most important advantage is the ability of the centrifuge to process soft and very fluid material where the press would fail completely. Better hygiene and simpler procedures for washing operations are further features on the plus side. On the negative side one should note that the centrifuge will discharge the solids with a higher moisture content than the press.

This means increased fuel consumption for the drying operation. Furthermore, the centrifuge tends to produce more emulsions and fines, causing problems in the subsequent separation of oil. Plants with decanters instead of presses are in practical operation in many parts of the world, generally with small or medium rates of throughput, ranging from 12 to t of raw material per 24 h. Although the use of decanters for the separation of solids and liquid in cooked fish material for the time being appears relatively unimportant, centrifugation is an interesting area where we may expect new developments.

Combinations of press, strainer and centrifuge in various ways also open interesting possibilities which should prove worthwhile investigating. The liquor coming from the press and the pre-strainer consists of water and varying amounts of oil and dry matter.

The oil content is related to the proportion of oil in the fish. The content of dry matter, occurring both in dissolved and suspended finely dispersed forms, varies with the size and quality of the fish and with the extent of mechanical handling prior to processing. The quantity of press liquor will also vary with the nature and quality of the raw material, and increases particularly with advancing autolysis of the fish.

The separation of the three fractions of the press liquor, sludge, oil and water, is based on their different specific gravities. If press liquor is left for some time in a tank, it will settle out in three layers: In the early days of fish oil production, this method of settling under the influence of gravity alone was standard procedure. It had many drawbacks such as poor yield, impure fractions and, above all, it was extremely slow. With centrifugation we get several thousand times greater forces at our disposal, and the separation process may now be accomplished in seconds when compared with the hours required for the settling method.

This applies to sludge removal as well as to separation of oil and water. The suspended solids are first to be removed.

This is done in a horizontal centrifuge, a so- called decanter or desludger, the principle of which is shown in Figure It consists of a partly cylindrical and partly conical rotor drum bowl and, inside this, a screw conveyor of the same shape.

The press liquor is fed into the rotor where, by centrifugal force, it is thrown toward the bowl's periphery. The denser solids are rapidly precipitated along the inside rotor surface. The screw conveyor rotates with the bowl, but at a rate some 30 to 50 rpm faster than the speed of rotation of the drum; the deposited solids are thus scraped off continuously. Before being discharged, they are lifted out of the liquid phase and pass through a drying or dewatering zone.

The performance of the decanter may be controlled in two ways. It is possible to adjust the thickness of the liquid layer a thick layer represents a longer zone and allows more time for clarification of the liquid and, associated with this, there will be a correspondingly shorter zone of. The reverse will, of course, be the case with a thin liquid layer.

The other regulating parameter is the speed of the screw conveyor relative to that of the bowl. The higher the content of solids in the liquid the faster the conveyor should rotate in relation to the bowl in order to remove the precipitate. In addition to these parameters one may naturally influence performance by regulating the feed. Optimum conditions are dependent both on quantity and nature, specially particle size, of the solids in the liquid.

Decanters are available in various sizes. For smaller plants, the investment in a decanter may not be economically justified. In such cases a vibrating strainer, although less efficient, may be a cheaper but entirely satisfactory solution.

Separation of stickwater from oil takes place in vertical disc centrifuges, either of the nozzle type, which discharge the stickwater and remaining sludge continuously, or of the self cleaning type, which is often preferred.

In the latter, the stickwater is continuously discharged, whereas the sludge is collected in the bowl and periodically ejected according to a timed programme which depends on the quantity and the nature of the sludge. The sludge in most cases can be pumped to the presscake. Figure 12 illustrates the principle of the self-cleaning disc centrifuge. The main component of the bowl is a stack of conical discs lying on top of each other at distances of 0. The discs have a number of distribution holes to provide passages for the liquid from the bottom of the disc stack.

The decanter liquid is fed from a control tube l. The oil moves along the discs toward the centre and discharges through the holes in the nut 3. The stickwater moves toward the periphery and discharges behind the separating plate through the regulation ring 4.

This is inter-changeable to adjust the separation. The sludge separates along the bowl periphery and is discharged through the bowl slot into the frame chute at regular intervals 2.

Oil polishing, carried out in special separators, is the final refining step done at the factory before the oil is pumped into storage.

Polishing is facilitated by using hot water, which extracts impurities from the oil and thus ensures stability during storage. The efficiency of separation depends upon both design and mode of operation of the centrifuges. The speed of separation depends upon the motility of the particles and upon the centrifugal force of the separator. Motility depends upon material properties, such as viscosity and specific gravity, which in turn depend upon temperature.

The centrifugal force is proportional to the angular velocity squared and to the radius of the centrifuge bowl, while the stress on the material of construction is proportional to the angular velocity squared and to the square of the radius.

Centrifuges are designed to operate at high speeds and are, therefore, generally constructed with small radii. Centrifuges operating at about 5 rpm, yielding a centrifugal force of 5 x g natural gravity , are generally used in the fishmeal industry. When decanters and separators have removed the major part of oil and suspended solids from the press liquid, we are left with the so-called stickwater.

Besides water, stickwater will contain the following components:. After transportation and storage, specially of small fish caught during the feeding season and at high temperatures, the percentage of stickwater solids may rise to even higher values.

These figures illustrate clearly the importance of recovery of the soluble dry matter in the stickwater. To recover the stickwater solids, one has to remove large quantities of water by evaporation and subsequent drying.

This requires heat, and the question of heat economy and fuel consumption becomes, therefore, of paramount importance. The usage of heat may be influenced in various ways. At the planning stage, one should carefully consider what type of evaporating plant to select, and particularly evaluate to what extent it is economically feasible to make use of waste heat, for instance that represented by the vapors in the exhaust gases from the dryer.

Furthermore, there is the question of the number of evaporation stages, increasing numbers resulting in significant reductions in steam requirement. Typical figures for steam consumption are 0. On the other hand, the costs of construction rise with increase in the number of evaporator units. Generally, large catches of fish and long periods of operation speak in favour of cutting variable costs by investing in a greater number of evaporation stages.

Other factors to be considered are, of course, local prices of fuel, electric energy and capital. For general guidance, it may be mentioned that double effects are used for rates of throughput of 30 to t, triple ones for to t and quadruple for t and more of raw fish per 24 h.

If waste heat evaporators can be integrated into the system from the beginning, the picture will be changed significantly and reference is, therefore, made to Chapter 7. Selection of the operating conditions will also greatly affect the heat economy of the whole factory. Because multiple effect evaporation is a more economical way of removing water than one stage drying, it is specially important to achieve a high concentration of dry matter in the final stickwater concentrate before it is discharged from the evaporating plant and conveyed to the dryers for drying together with the presscake.

The factor which largely determines how far you may concentrate the stickwater without running into trouble is the viscosity which rises steeply during the last stage of concentration. As increasing temperatures tend to make the concentrated stickwater less viscous, one may take advantage of this fact by completing the evaporation in the unit with the highest temperature. Another factor that can contribute greatly to the viscosity of the concentrate is the content of suspended solids sludge , and great care should therefore be taken to keep this as low as possible, both by preventive measures and by efficient removal in decanters or sieves.

Although evaporation at high temperatures offers certain advantages, there are quality considerations that pull in the opposite direction. There are also other changes which take place under the influence of heat, such as degradation of the protein and evaporation of volatile components.

Furthermore, there is the problem of discoloration. The significance of these changes should, of course, be carefully considered with special view to the marketing and end use of the products, before making the final decisions on equipment and operating conditions.

Quality criteria will naturally centre around the nutritional value of the products but, with a view to a possible development toward products for human consumption, greater weight should be placed on sensory or organoleptic properties, like flavour and odour. Figure 13 shows a quadruple effect plant for the evaporation of stickwater.

Live steam from the boiler plant is supplied to the pre-heater and to the heat exchanger of the first stage, while the vapour emanating from this stage is used for heating in the second. Vapour from the last stage is normally condensed in a condensing tower, but it may also be used, for instance, to preheat raw material. The conventional mode of operation is to feed dilute solution to the first stage operated above atmospheric pressure and to withdraw concentrate from the last, which is operated under reduced pressure.

Some factories, however, prefer to feed dilute solution to the second stage and withdraw concentrate from the first. In some factories these effects are attained by treating the concentrated stickwater in separate heated pressure tanks. During evaporation, solids are deposited on the hot surfaces impeding heat transfer and blocking the tubes. These deposits must be removed regularly, generally during shut-down periods for example at weekends.

Such removal necessitates chemical and mechanical treatments. Chemical treatment should be carried out when required, usually once a week. The apparatus is then emptied and thoroughly rinsed with water before the factory resumes normal operation. Mechanical scale removal in mild steel evaporators may be necessary several times a year.

The weekly cleaning of stainless steel evaporators is usually done with stronger cleansing agents. Mechanical cleaning of stainless steel evaporators should be avoided if possible but, if it should prove necessary, it should be carried out with great care to avoid scratches or other damage to the surface, which would result in loss of an important property of stainless steel, that is its smoothness.

The smoother the surface the less firmly does the scale adhere to the surface. Monthly cleaning caustic soda on the steam side of the evaporators is also advisable. To prevent corrosion and facilitate cleaning, stainless steel tubes are recommended. Oil separation from partly concentrated stickwater is practised by some manufacturers. The density of stickwater is higher in the concentrated than in the diluted state.

This greater difference between the density of oil and concentrated stickwater produces an increase in the centrifugal potential and thus facilitates extra oil removal. Consequently, oil separation from the concentrate may lead to slightly leaner "whole" fish meal and will also increase the yield of oil.

Oil separation seems to be more efficient after the second evaporation step than after later effects because of the lower viscosity of the concentrate at this stage. The separated oil tends to be rather dark and of less value than oil separated before concentration.

High contents of sulphur are particularly harmful because some sulphur-containing compounds act as catalyst poisons during the hydrogenation process of the edible fats industry. Stickwater concentrate may be sold separately under the name "fish solubles".

If you don't know how to give pills to your dog, most likely you are making him taste it--which will cause him to categorically spit it out --Once your dog discovers you are trying to give him a pill, he will likely give you distance increasing signals and disappear in thin air.

Hunting him down with a pill in your hand is a daunting and unnerving task. It leads to problems. Your dog may become defensive and this can lead to a bite. Often this happens when your dog is in a corner with no way out or under a bed as his flight option ability to flee is taken away.

Trying to pull him out from under a bed is unsafe and so is chasing him down and cornering him. Of course, this doesn't apply to all dogs, many dogs have higher bite thresholds than others, but keep in a corner of your mind that any dog yes, even the angelic ones with halos over their heads will bite in certain circumstances. There's no denial over the fact that fighting your dog to get him to ingest his pills is not a pleasant task.

It could also affect your future interactions with your dog. If you forcefully open your dog's mouth to push that pill down his throat, a time may come where he won't allow you to touch his mouth area any more. He'll likely says "hasta la vista, baby! This may translate into difficult future veterinary exams when his mouth needs to be checked.

So how can you make giving pills a more pleasant task? There are several tricks of the trade. So your veterinarian prescribed pills for your dog. Just as in humans, pills come in different shapes and sizes.

You may be lucky and have tiny pills,or you may be unlucky and be stuck with horse-size pills. Regardless, most likely the pills are not flavored, so giving them may be an arduous task. There are several tricks of the trade, and I will also share some ideas I have come up with when pilling my dogs.

Does your dog love cheese? If so, your dog will love this trick. In this case, you'll roll up your dog's pills in slices of American cheese and close the edges so the pill is undetected. This works well with most dogs, but at times, the cheese may unroll in their mouth and your dog will detect the pill.

After ward, they may get finicky and will not even want the cheese anymore, because they associate it with the bitter taste. Better off, try making cheese balls. I just came up with this the other day, as I was about to pill a dog I was boarding and sent him out briefly to potty with the cheese in my pocket.

Being almost degrees as it often turns out to be in sunny Arizona, the cheese softened to such a degree, that it was the consistency of play dough.

I placed the pill in the middle and made a tight ball. We then did a bit of training exercises and he was rewarded with the cheese balls which he readily ate. So if you want to try cheese balls, leave the cheese out of the fridge for some time, and warm it up keeping the sealed slices between your hands. That should do the trick to make it soft enough as play dough.

This info may be on the label or accompanying medical leaflet, but not always. Ask your vet before trying this trick. Most dogs won't turn down hot dogs. In this case, you'll need a big enough chunk to hide the pill. We will look at how to remedy this, should this happen in the next paragraph.

So back to hot dogs, this works well for dogs who will just gulp down the hot dog, no question asked. However, the disadvantage is that often parts of the pill may stick out the hot dog which will be readily detected.

You can't make hot dog balls as the cheese, so hot dogs may or may not work out. You can make your pooch some fun to eat meatballs. In this case, you can soak some dry kibble in water and then grind it up until you can make some "meatballs" you can hide the pill in.

If you feed raw, just make a meatball with ground meat. Another option is to use some canned food to make the meatball or some meat-based baby food with no onion or garlic in it mixed with some ground kibble to make it more dense. You can get creative here and use anything your dog likes, ground it up and then add the ground kibble to get the right consistency. For a special touch, roll the meat balls in the ground kibble. Foods with a creamy texture can also help camouflage a pill and transform it into a tasty treat.

In this cases we're talking about things like peanut butter and cream cheese. Veterinarian Karen Becker also suggests using coconut oil to hide pills. These work well because they are sticky so it's hard for the dog to separate the pills from the creamy texture.

Most likely, the dog will just take it all together and gulp the whole concoction down. If you want to try this option, make sure you read the medication's label and instructions carefully, and if in doubt, ask your vet.

Some medications should not be crushed and capsules should not be opened as they can do harm this way. If your vet gives you the OK to crush the pill or open the capsule, you can sprinkle it on your dog's kibble in hopes he just eats it all. However, consider that you may lose a pill this way if your dog refuses to eat his food and that he may leave some food behind and this will prevent him from having the full dose he needs.

A better option is to mix the powdered pill with the dog's canned food. Most dogs love canned food and since the canned food is sticky, it will be difficult for him to separate any pill particles from the food. Alternatively, if you don't like to feed people food and are looking for a healthier option, you can try pill pockets.

These are sold at the vet's office or at your favorite pet store. They consist of hollow treats in different flavors that can be filled with the pill and then closed.

There are pill pockets made for capsules and pill pockets made for tablets. What if your dog doesn't have an appetite? What if you're tired of hiding pills? What if these treats don't work as your dog learns there's a pill inside? There are further solutions for these problems. Let's look at some troubleshooting ideas. So you are upset because you have already tried hiding the pill and it just didn't work for your dog. Or it could be your dog has a lack of appetite, but still needs to take his pills.

These are some ideas for those difficult and a bit challenging cases. So your dog was always great in taking his pills well hidden in some cheese, and now, suddenly, he casually discovered that there's a pill inside. If so, he may start getting all suspicious carefully sniffing the cheese as if he lost trust. Start with small pieces that your dog can visibly see there's nothing inside. Then make them bigger and bigger, and then shape them as if the pill was inside. Once he's taking these, then casually add the piece of cheese with the pill inside, immediately followed by one without it.

Giving a piece of cheese immediately after the one with the pill, will help him gulp the pill down in his eagerness to get the next piece of cheese. It doesn't hurt to do this exercise sometimes if you have a dog who gets suspicious every now and then. Give like five treats in a row, and then randomly mixed in give one with the pill followed by one without it. If your dog is used to you tossing treats as a game, toss his pill hidden in food as well.

Many dogs are so eager to catch the food that they'll just swallow quickly in hopes of continuing the game. It seems too good to be true, but remarkably it taps into the same pain control centers as opioid pills, while also triggering the release of many other natural chemicals that make us feel more energized and sleep better. Happiness often goes hand in hand with physical health, but researchers are trying to tease out whether or not being happy makes you healthier or just inspires you to live a healthier lifestyle.

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