Estimation of heavy and opaque mineral contents of beach and offshore placers using rock magnetic techniques

1996 ◽  
Vol 16 (4) ◽  
pp. 313-318 ◽  
Author(s):  
R. Shankar ◽  
R. Thompson ◽  
T. N. Prakash
Keyword(s):  
Mineral Contents ◽  
Opaque Mineral ◽  
Magnetic Techniques

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Comparison of Mineral Contents of Three Rice Varieties under Different Cultural Practices

2009 ◽  
Vol 38 (6) ◽  
pp. 721-726 ◽  
Author(s):  
Hye-Rim Hwang ◽  
Kyoung-Hee Kim ◽  
Jeong Lee ◽  
Chong-Tae Chung ◽  
Jae-Chul Lee ◽  
...  
Keyword(s):  
Cultural Practices ◽  
Mineral Contents ◽  
Rice Varieties

Review of Malahara Kalpana of Rasa Tarangani

2019 ◽  
Vol 4 (02) ◽  
Author(s):  
Dubey Somil
Keyword(s):  
Present Article ◽  
20Th Century ◽  
The Other ◽  
Mineral Contents ◽  
Basic Constituent

The word Malahara or Malhama is derived from unani system of medicine. Yogaratnakara mentioned this first by the name of Malahara Kalpana. It derives its name as it removes Mala (residue etc.) from Vrana (wounds), Vidradhi (abscess) etc. This is similar to ointments in modern pharmaceutics. Malahara Kalpana is the ointment preparation which has Siktha Taila (bees wax and oil mixture) or Ghrita, as the basic constituent. The other ingredients may include herbal, metal, or mineral contents depending upon the usage. Malahara has a property like Snehana (oelation), cleansing, Ropana (healing), Lekhana (scaraping), and Varnya (beautifying), depending on the drugs used in the preparation. Rasa Tarangani a Rasa Shastra treatise of 20th century by Acharya Sadananda Sharma has enumerated various types of Malahara Kalpana taking mainly Siktha Taila as a base. Though this Kalpana holds firm roots in treating diseases the mention and explanation of this particular topic is scattered in this treatise. Hence the present article is an attempt to elucidate and unfold the Malahara Kalpana of Rasatarangani.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

scholarly journals Relationships between resource availability and elevation vary between metrics creating gradients of nutritional complexity

Oecologia ◽  
2021 ◽  
Vol 195 (1) ◽  
pp. 213-223
Author(s):  
Mark A. Lee ◽  
Grace Burger ◽  
Emma R. Green ◽  
Pepijn W. Kooij
Keyword(s):  
Species Richness ◽  
Plant Species ◽  
Resource Availability ◽  
Plant Biomass ◽  
Plant Species Richness ◽  
Mineral Contents ◽  
Nutritive Values ◽  
Animal Community ◽  
Nutritional Chemistry ◽  
The Relationship

AbstractPlant and animal community composition changes at higher elevations on mountains. Plant and animal species richness generally declines with elevation, but the shape of the relationship differs between taxa. There are several proposed mechanisms, including the productivity hypotheses; that declines in available plant biomass confers fewer resources to consumers, thus supporting fewer species. We investigated resource availability as we ascended three aspects of Helvellyn mountain, UK, measuring several plant nutritive metrics, plant species richness and biomass. We observed a linear decline in plant species richness as we ascended the mountain but there was a unimodal relationship between plant biomass and elevation. Generally, the highest biomass values at mid-elevations were associated with the lowest nutritive values, except mineral contents which declined with elevation. Intra-specific and inter-specific increases in nutritive values nearer the top and bottom of the mountain indicated that physiological, phenological and compositional mechanisms may have played a role. The shape of the relationship between resource availability and elevation was different depending on the metric. Many consumers actively select or avoid plants based on their nutritive values and the abundances of consumer taxa vary in their relationships with elevation. Consideration of multiple nutritive metrics and of the nutritional requirements of the consumer may provide a greater understanding of changes to plant and animal communities at higher elevations. We propose a novel hypothesis for explaining elevational diversity gradients, which warrants further study; the ‘nutritional complexity hypothesis’, where consumer species coexist due to greater variation in the nutritional chemistry of plants.

scholarly journals Combined effect of mineralogical and chemical parameters on swelling behaviour of expansive soils

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bendadi Hanumantha Rao ◽  
Peddireddy Sreekanth Reddy ◽  
Bijayananda Mohanty ◽  
Krishna R. Reddy
Keyword(s):  
Expansive Soils ◽  
Research Work ◽  
Swelling Pressure ◽  
Combined Effect ◽  
Practical Significance ◽  
Chemical Compositions ◽  
Chemical Parameters ◽  
Swelling Behaviour ◽  
Mineral Contents ◽  
Swelling Properties

AbstractMicrolevel properties such as mineralogical and chemical compositions greatly control the macro behaviour of expansive soils. In this paper, the combined effect of mineral (i.e. montmorillonite, MMC) and chemical contents (i.e. Ca and Na in their total (T), leachable (L) and exchangeable form (CEC)) on swelling behaviour is investigated in a comprehensive way. Several 3-dimensional (3D) graphs correlating MMC and Ca/Na ratio, together, with swelling property (swelling potential, Sa, and swelling pressure, Sp) are developed. 3D plots, in general, portrayed a non-linear relationship of Sa and Sp with MMC and Ca/Na ratio, together. It is hypothesized that swelling initially is triggered by chemical parameters due to their quick and rapid ionization capability, but the overall swelling phenomenon is largely controlled by MMC. It is importantly found that expansive soils are dominant with divalent Ca++ ions up to MMC of 67% and beyond this percentage, monovalent Na+ ions are prevalent. From the interpretation of results, the maximum Sa of 18% and Sp of 93 kPa is measured at MMC of 43%, (Ca/Na)T of 10–14 and (Ca/Na)L of 2–7. It is concluded from study that total CEC + MMC for determining Sa and (Ca/Na)T + MMC for determining Sp are superior parameters to be considered. The findings of the study also excellently endorsed the results of Foster32, who stated that ionization of Na or Ca depends on the constituent mineral contents. The findings presented herein are unique, interesting and bear very practical significance, as no earlier research work reported such findings by accounting for chemical and mineralogical parameters impact, in tandem, on swelling properties.

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