scholarly journals Rambutan seed germination: temperature and storage

2018 ◽  
Vol 8 (2) ◽  
pp. 383-388
Author(s):  
Renata Aparecida de Andrade ◽  
Amanda Garcia Bagatim ◽  
Guilherme Nacata
Keyword(s):  
Room Temperature ◽  
Storage Condition ◽  
Storage Management ◽  
Significant Difference ◽  
Germination Temperature ◽  
Two Stages ◽  
And Storage ◽  
Plastic Containers ◽  
Seeds Germination ◽  
Temperature Storage

The objective of this study was to verify if the germination temperature, storage condition and period could influence rambutan seeds germination. The research were realized in two stages, corresponding to rambutan seeds storage management: after extracted from the fruits or kept in the fruits, until sowing. Storage condition were also evaluated: low temperature (10oC) and room temperature, being realized the sowing at 0 (control), 3, 6, 9 and 12 days after storage, at different germination temperatures: 20, 25, 30, 35 and 40°C. The seeds were placed in plastic containers with commercial substrate with pine, using four repetitions with 10 seeds for each. The percentage and period of germination were assessed. The experimental design was completely randomized and the data was evaluated by variance analysis, applying Tukey´s test at 5% of significance for means with significant difference. According to the results, it is possible to conclude that the best temperature for rambutan germination is 25°C and the storage can be realized with the seeds inside the fruit until the time of sowing, in up tol six days.

scholarly journals Stability of Eleutherine americana (L.) Merr. Extract as Lipstick Colorants as the Change of Temperature, Time, Storage Condition and the Presence of Oxidator

2018 ◽  
Vol 5 (1) ◽  
pp. 8 ◽  
Author(s):  
Dewi Mayasari ◽  
Taofik Rusdiana ◽  
Yulien Ratu Kania ◽  
Marline Abdassah
Keyword(s):  
Room Temperature ◽  
Storage Condition ◽  
Stability Test ◽  
C 50 ◽  
The Stability ◽  
And Storage ◽  
Temperature Time ◽  
Color Pigment ◽  
Eleutherine Americana ◽  
Temperature Storage

Bawang Tiwai (Eleutherine americana (L.) Merr bulbus. is a typical plant from Kutai tribes which commonly used as an anti-bacterial and food coloring. The stability test is performed to determine the stability of the extract. Stability test was conducted in two solvents are distilled water and ethanol include the effects of temperature (25°C, 50°C, 80°C), pH (3, 5, 7), an oxidant for 6 hours, conditions of storage at room temperature and the temperature of the refrigerator for 24 hours and storage for 2 weeks. The absorbance of extract in ethanol and aquadest was decreasing due to the change of temperature, time, the presence of oxidator but due to pH changes, the absorbance of extract was increasing. Meanwhile, on the storage condition, showed the highest absorbance on dark, and room temperature storage compared to other condition.Key words: Eleutherine americana (L.) Merr bulbus, stability, color pigment

Stability of freeze-dried plasma rich in growth factors eye drops stored for 3 months at different temperature conditions

2020 ◽  
pp. 112067212091303 ◽  
Author(s):  
Eduardo Anitua ◽  
María de la Fuente ◽  
Francisco Muruzábal ◽  
Jesús Merayo-Lloves
Keyword(s):  
Growth Factors ◽  
Room Temperature ◽  
Storage Condition ◽  
Eye Drops ◽  
Temperature Conditions ◽  
Healthy Donors ◽  
Freeze Dried ◽  
And Storage ◽  
Blood Centrifugation ◽  
Human Keratocytes

Purpose: The purpose of this study was to analyze the biological content and activity of freeze-dried plasma rich in growth factors eye drops after their storage at 4°C and at room temperature for 3 months with respect to fresh samples (time 0). Methods: Plasma rich in growth factors was obtained after blood centrifugation from three healthy donors. After platelet activation, the obtained plasma rich in growth factors eye drops were lyophilized alone or in combination with lyoprotectant (trehalose), then they were stored for 3 months at room temperature or at 4°C. Several growth factors were analyzed at each storage time and condition. Furthermore, the proliferative and migratory potential of freeze-dried plasma rich in growth factors eye drops kept for 3 months at different temperature conditions was evaluated on primary human keratocytes. Results: The different growth factors analyzed maintained their levels at each time and storage condition. Freeze-dried plasma rich in growth factors eye drops stored at room temperature or 4°C for 3 months showed no significant differences on the proliferative activity of keratocytes in comparison with fresh samples. However, the number of migratory human keratocytes increased significantly after treatment with lyophilized plasma rich in growth factors eye drops kept for 3 months compared to those obtained at time 0. No significant differences were observed between the freeze-dried plasma rich in growth factors eye drops whether mixed or not with lyoprotectant. Conclusion: Freeze-dried plasma rich in growth factors eye drops preserve the main growth factors and their biological activity after storage at room temperature or 4°C for up to 3 months. Lyophilized plasma rich in growth factors eye drops conserve their biological features even without the use of lyoprotectants for at least 3 months.

scholarly journals Stability of Extemporaneously Prepared Lansoprazole Suspension at Two Temperatures

2013 ◽  
Vol 18 (2) ◽  
pp. 122-127 ◽  
Author(s):  
Jordan T. Morrison ◽  
Ralph A. Lugo ◽  
Jim C. Thigpen ◽  
Stacy D. Brown
Keyword(s):  
Sodium Bicarbonate ◽  
Room Temperature ◽  
Internal Standard ◽  
Storage Condition ◽  
Significant Difference ◽  
Expiration Time ◽  
Liquid Chromatography Tandem Mass ◽  
Two Temperatures ◽  
The Stability ◽  
Oral Sodium

OBJECTIVE The purpose of this study was to examine the stability of a generic lansoprazole product in a 3 mg/mL sodium bicarbonate suspension under room temperature and refrigerated conditions. METHODS Lansoprazole suspensions (3 mg/mL) were prepared in triplicate using an 8.4% sodium bicarbonate vehicle for each storage condition (room temperature and refrigerated). During 1 month, samples from each replicate were periodically removed and analyzed for lansoprazole concentration by liquid chromatography–tandem mass spectrometry (LC-MS/MS). Each sample was spiked with 10 mg/L omeprazole to serve as the internal standard. A positive electrospray LC-MS/MS method was validated over the calibration range of 5 to 25 mg/L using Food and Drug Administration Guidance. The identities of the analyte and internal standard in the samples were verified by monitoring the MS/MS transitions of m/z 370 to m/z 252 and m/z 346 to m/z 198 for lansoprazole and omeprazole, respectively. Additionally, the pH of the suspensions was monitored throughout the study. RESULTS The stability of lansoprazole in the oral sodium bicarbonate suspension under refrigeration is compromised prior to what has been previously reported in the literature. Samples kept at room temperature lost >10% of the lansoprazole after 48 hours compared with the refrigerated samples, which maintained integrity up to 7 days. No statistically significant difference was found between the pH of the room temperature and refrigerated suspension samples, indicating that this factor is not the cause for the differences in stability at these two conditions. CONCLUSIONS This study suggests that the extemporaneously compounded lansoprazole oral suspension prepared in 8.4% sodium bicarbonate should not be stored in plastic oral syringes longer than 48 hours at room temperature and no longer than 7 days when refrigerated. These data indicate an expiration time earlier than that previously reported for the refrigerated product (14 days).

scholarly journals Analyzing ethanol accumulation in different kombucha tea brands during storage

2020 ◽  
Author(s):  
James Chhay ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Hsin Kuo
Keyword(s):  
Statistical Analysis ◽  
Room Temperature ◽  
Ethanol Concentration ◽  
Health Benefits ◽  
Storage Conditions ◽  
The Body ◽  
Room Temperature Storage ◽  
Kombucha Tea ◽  
Significant Difference ◽  
Temperature Storage

  Background Kombucha tea is a fermented tea beverage that is mainly consumed for its associated-health benefits. These associated-health benefits may range from detoxifying the body to cancer treating. However, there is little to no scientific evidence that suggests that they work on humans. Similarly, kombucha tea is also prone to post-fermentation. This presents possible ethanol production and accumulation within the tea after packaging which can pose a possible health risk to susceptible population if not properly labelled or controlled. This study will investigate if there is any post-ethanol accumulation in commercially produced kombucha tea products under various storage conditions. Methods The ethanol concentration of 3 different kombucha tea brands (i.e.: Pure+, Health-Ade, and RISE) at various storage conditions (i.e.: no storage, refrigeration, and room temperature) were analyzed using GC-FID to determine post-ethanol accumulation. In addition, NCSS software was used to conduct a statistical analysis on the data to determine whether the 3 different kombucha tea brands exceeded the ethanol regulatory limit and whether the ethanol accumulation was dependent on storage temperatures. Results The mean ethanol concentration for Pure+, Health-Ade, and RISE after refrigeration for 3 weeks were 0.722%, 0.696%, and 0.050% relatively which all showed a slight decrease in ethanol compared to their baseline ethanol levels (i.e.: no storage). Similarly, Pure+, Health-Ade, and RISE mean ethanol concentration after room temperature storage were 1.766%, 1.285%, and 0.794% relatively which indicates ethanol accumulation. Statistical analysis showed that there is a significant difference between room temperature storage and the other 2 storage conditions (i.e.: no storage and refrigeration). Also, only Pure+ and Health-Ade under room temperature storage showed a statistically significant mean ethanol concentration above the regulatory limit. Conclusion Results suggests that room temperature storage of Pure+, Health-Ade, and RISE for 3 weeks increased the ethanol levels significantly while refrigerating them will decrease the ethanol levels slightly which can minimize any potential post-fermentation process from happening. Furthermore, only Pure+ and Health-Ade under room temperature storage for 3 weeks were over the 1% ABV regulatory limit. Lastly, the data obtained from this study can be used to develop guidelines and policies in regulating kombucha tea manufacturers and in educating the public and other regulatory agencies on the matter.  

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites

2016 ◽  
Vol 17 (3) ◽  
pp. 217-223 ◽  
Author(s):  
Maan M AlShaafi
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Light Emitting Diode ◽  
Dental Materials ◽  
Degree Of Conversion ◽  
Curing Temperature ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage ◽  
Made In

ABSTRACT Objective Dental materials are often made at room temperature, whereas clinically they are made in the mouth. This study evaluated the effects of temperature on the degree of conversion (DC) and Knoop microhardness (KHN). Materials and methods Two types of resin-based composites (RBCs) were light-cured using a light-emitting diode (LED) lightcuring unit. The resin specimens were centered on an Attenuated Total Reflectance Fourier transform infrared (FT-IR) plate heated to 23°C or 33°C. The DC of the resin was calculated after 120 seconds, the specimens were removed, and the KHN was tested at the bottom of the specimens both immediately, after 24 hours, and after 7 days storage in distilled water in complete darkness at 37°C. The effects of different temperatures on the DC and KHN with their storage time were compared by analysis of variance and Fisher's protected least significant difference post hoc multiple comparison tests (p < 0.05). Results Increasing the temperature had a significant and positive effect on the DC and KHN for immediate values of the RBCs. Greater conversion and hardness occurred when the curing temperature was increased from 23°C to 33°C. The KHN increased significantly after 24 hours of storage. There was a linear relationship between DC and KHN (R2 = 0.86) within the range of DC and KHN studied. Conclusion The physical properties of dental materials can be expected to be better when made in the mouth than when they are made in a laboratory at room temperature. How to cite this article AlShaafi MM. Effects of Different Temperatures and Storage Time on the Degree of Conversion and Microhardness of Resin-based Composites. J Contemp Dent Pract 2016;17(3):217-223.

scholarly journals Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

2015 ◽  
Vol 59 (2) ◽  
pp. 51-61 ◽  
Author(s):  
Allna Piotraszewska-Pająk ◽  
Anna Gliszczyńska-Świgło
Keyword(s):  
Room Temperature ◽  
Quality Criteria ◽  
Storage Conditions ◽  
Room Temperature Storage ◽  
Long Term Storage ◽  
Colour Parameters ◽  
Colour Changes ◽  
Important Quality ◽  
And Storage ◽  
Temperature Storage

AbstractThe colour of honey is one of the most important quality criteria for consumers. The colour depends mainly on the content of plant pigments but the honey consistency, shape, and size of the crystals may also influence the honey colour parameters. It is related to the crystallisation and decrystallisation processes of honey during storage. In the present study, directions of colour changes of honey during storage were evaluated using a tristimulus colorimeter and the CIE 1976 L*a*b* and CIE L*C*hosystems. The effect of time (3 and 9 months) and storage conditions (cold storage, room temperature storage with access to light, and room temperature storage without access to light) on the colour of nectar honeys was investigated. The results obtained showed that both the type of honey and the storage conditions influenced the honey colour parameters. Significant differences in direction and intensity of the colour changes of honey during storage were observed. These differences make it difficult to indicate which storage conditions are optimal to preserve the colour of the honey. It was found that acacia and heather honeys were the most susceptible to colour changes during long-term storage in all of the study’s applied conditions, whereas rape and buckwheat honeys were the most stable in colour parameters.

scholarly journals The Assessment of Cholinesterase from the Liver ofPuntius Javanicusas Detection of Metal Ions

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Mohd Khalizan Sabullah ◽  
Mohd Rosni Sulaiman ◽  
Mohd Yunus Abd Shukor ◽  
Mohd Arif Syed ◽  
Nor Aripin Shamaan ◽  
...  
Keyword(s):  
Metal Ions ◽  
Room Temperature ◽  
Optimum Parameter ◽  
Catalytic Efficiency ◽  
Storage Condition ◽  
Maximal Velocity ◽  
Optimal Temperature ◽  
Efficiency Ratio ◽  
Single Exposure ◽  
Significant Difference

Crude extract of ChE from the liver ofPuntius javanicuswas purified using procainamide-sepharyl 6B. S-Butyrylthiocholine iodide (BTC) was selected as the specific synthetic substrate for this assay with the highest maximal velocity and lowest biomolecular constant at 53.49 µmole/min/mg and 0.23 mM, respectively, with catalytic efficiency ratio of 0.23. The optimum parameter was obtained at pH 7.5 and optimal temperature in the range of 25 to 30°C. The effect of different storage condition was assessed where ChE activity was significantly decreased after 9 days of storage at room temperature. However, ChE activity showed no significant difference when stored at 4.0, 0, and −25°C for 15 days. Screening of heavy metals shows that chromium, copper, and mercury strongly inhibitedP. javanicusChE by lowering the activity below 50%, while several pairwise combination of metal ions exhibited synergistic inhibiting effects on the enzyme which is greater than single exposure especially chromium, copper, and mercury. The results showed thatP. javanicusChE has the potential to be used as a biosensor for the detection of metal ions.

scholarly journals Perubahan Warna Kulit Buah Tiga Varietas Jeruk Keprok dengan Perlakuan Degreening dan Suhu Penyimpanan

2015 ◽  
Vol 5 (1) ◽  
pp. 10 ◽  
Author(s):  
Hanifah Muthmainnah ◽  
Roedhy Poerwanto ◽  
Darda Efendi
Keyword(s):  
Room Temperature ◽  
Color Index ◽  
Storage Temperature ◽  
Colour Index ◽  
High Productivity ◽  
Color Changes ◽  
Skin Coloration ◽  
Group 2 ◽  
And Storage ◽  
Temperature Storage

<p>ABSTRACT</p><p>Color is  the main  quality  that determines  the level of demand  for  citrus. Consumer prefersorange  citrus,  where  as  green  citrus  have  high productivity  in  Indonesia.  It  causes  local  citrus cannot compete with imported citrus.  One way  that  can  make local citrus compete  with  import citrus  is by  improving of colour quality through  degreening.  This research was conducted to study the effect of degreening and storage temperature on color changes of tangerine peel. Research was conducted from June until  July 2013 at the Laboratory of  Center for Tropical Horticulture Studies, IPB. This research used a randomized complete factorial design group  2  factors with  3 replications. The first factor is degreening  temperature  (180 C  and  room temperature),  second  factor is storage temperature (180 C  and room temperature). The results showed that interaction  of  degreening and storage temperature significantly  affected  skin  coloration.  Degreening  treatment 180 C  and  room temperature storage on all three varieties of tangerines have the highest Citrus Colour  Index  (CCI) value  at  15  HSP.  The  higher  value of Citrus  Colour  Index,  the  higher  orange  skin  colorationproduced.</p><p>Key words : degreening temperature, orange, storage temperature, value of Citrus Color Index.</p><p> </p><p>ABSTRAK</p><p>Warna  merupakan  kualitas  utama  yang  menentukan  tingkat  permintaan konsumen  terhadap buah jeruk. Konsumen lebih menyukai jeruk berwarna jingga, padahal di Indonesia jeruk yang tinggi produktivitasnya  adalah  jeruk berwarna  hijau.  Hal  ini  menyebabkan  jeruk  lokal  kalah  bersaing dengan jeruk impor. Salah satu cara supaya jeruk lokal dapat bersaing dengan jeruk impor adalah dengan  melakukan  degreening.  Penelitian  ini  dilakukan  untuk mempelajari  efek  degreening  dan suhu penyimpanan terhadap perubahan warna kulit jeruk keprok. Penelitian dilaksanakan dari bulan Juni  hingga  Juli 2013  di  Laboratorium  Pusat  Kajian  Hortikultura  Tropika,  IPB.  Penelitian ini menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) Faktorial dengan dua faktor dan tigaulangan. Faktor pertama adalah suhu  degreening (180C dan suhu ruang), faktor kedua  adalah suhu simpan (180C dan suhu ruang). Hasil penelitian menunjukkan interaksi suhu  degreening  dan suhu simpan nyata pada perubahan warna. Perlakuan degreening suhu 180C dan penyimpanan suhu ruang pada ketiga varietas jeruk keprok memiliki nilai  Citrus Colour  Index  (CCI)  tertinggi dibandingkan perlakuan lainnya pada 15 HSP. Semakin tinggi nilai CCI, maka warna kulit jeruk yang dihasilkan semakin jingga.</p><p>Kata kunci: jingga, nilai Citrus Color Index, suhu degreening, suhu penyimpanan.</p>

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