scholarly journals Evaluation of microbiological, physical and chemical characteristics and hydraulic characteristics of the water in the ponds for growing marketable fish of the National Natural Park «Podolski Tovtry»

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
T. Prilipko ◽  
R. Yakubash
Keyword(s):  
Bottom Water ◽  
Chemical Characteristics ◽  
Hydraulic Characteristics ◽  
Hydrochemical Characteristics ◽  
Hydrochemical Regime ◽  
Natural Park ◽  
Physical Chemical ◽  
Water Ph ◽  
Physical And Chemical ◽  
Observation Period

The results of the study of the basic physical, chemical, microbiological and hydrochemical characteristics of water ponds for growing freshwater fish. Data analysis hydrochemical regime studied ponds throughout the observation period showed that it was relatively stable fluctuated within small and do not exceed the maximum allowable substances in water. PH of water management ponds research ranged 6.1 – 7.5. Nitrites and nitrates were also in small concentrations that do not exceed regulatory and amounted to 0.1 mg N/l and 1.1 mg N/l. Established in the summer studied water samples contained more E.coli, than in the spring and autumn months and had a circle–titer less than 0.1 in 18.3% of cases. Indicator KMAFAnM water was almost 13 times higher in summer compared to spring and autumn. KilkistE.coli fall in surface water was on average within 1 – 3 CFU / cm3, and in the summer 6– 9. In the bottom water kilkistE.coli autumn was on average within 0 – 1 CFU / cm3, and in the summer 5 – 9 cfu / cm3. Indicator Value KMAFAnM in the mud was higher than the value in the bottom water fall nearly 210 times in the summer – in 417 times.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Manifestations and causes of meromixis in lakes resulting from mineral extraction in Czechia

Geografie ◽  
2010 ◽  
Vol 115 (1) ◽  
pp. 96-112 ◽  
Author(s):  
Tomáš Hrdinka ◽  
Miroslav Šobr
Keyword(s):  
Water Surface ◽  
Raw Materials ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Specific Character ◽  
Mineral Extraction ◽  
Physical Chemical ◽  
Morphometric Feature ◽  
Physical And Chemical ◽  
Qualitative Characteristics

Anthropogenic lakes (lakes that have developed in mined-out pits as a consequence of mineral raw material mining) exhibit many interesting phenomena. Specific water features are the most remarkable, including physical, chemical and the biological characteristics. Other very specific morphometric feature of anthropogenic lake basins include the unusual location of the lake’s water surface: often several dozen meters below the adjacent terrain and the specific character of the mined-out raw materials. All of these factors affect the qualitative characteristics of lake’s water, even decades after flooding. The interaction of the factors mentioned above has resulted in the creation of a permanent meromixis in some anthropogenic lakes. The author’s primary objectives are to present some physical and chemical symptoms of meromixis at selected localities, to discuss the mutual interaction between the physical and chemical characteristics of lake water and to explore some probable causes of the origin of meromixis at the selected localities.

scholarly journals Physico-chemical characteristics of geothermal water in Tulare near Medvedja

2021 ◽  
Vol 19 (2) ◽  
pp. 57-68
Author(s):  
Andjelina Maric ◽  
Tomislav Pavlovic ◽  
Dragoljub Mirjanic
Keyword(s):  
Chemical Composition ◽  
Geothermal Water ◽  
Chemical Characteristics ◽  
Legal Regulations ◽  
Geological Characteristics ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Chemical Composition Of Water ◽  
Regional Position ◽  
Physical And Chemical

The paper presents general characteristics and legal regulations for the use of thermomineral waters in Serbia, provides information on the regional position and geological characteristics of Tulare near Medvedja, the springs of water in Tulare and the methods of testing the physical and chemical characteristics of water in Tulare are described. In addition, the results of measuring the temperature, hardness, acidity, and chemical composition of water in Tulare are given. The results of the measurements showed that the water in Tulare belongs to homeothermal waters, that is soft to very soft, slightly acidic, and has an increased amount of Na, Ca, K and Mg, and also Sr, B, Li, P, As and Hg in small quantities. The water from the spring in Tulare is not suitable for drinking. To determine the balneological utility of the water in Tulare it is necessary to carry out appropriate drilling and further examine the physical, chemical, and balneological properties of this water.

scholarly journals Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

2012 ◽  
Vol 33 (2) ◽  
pp. 111
Author(s):  
Agus Hadi Prayitno ◽  
Firdha Miskiyah ◽  
Afina Viyunnur Rachmawati ◽  
Tombak Mahesa Baghaskoro ◽  
Bekti Putra Gunawan ◽  
...  
Keyword(s):  
Ph Value ◽  
Physical Characteristics ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Cucurbita Moschata ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
Water Holding

<p>The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as<br />the filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P&lt;0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).</p><p>(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)<br /><br /></p>

scholarly journals Evaluation of Remediation Technologies for Plutonium Contaminated Soil

2001 ◽  
Author(s):  
Steve L. Hoeffner ◽  
James D. Navratil ◽  
Richard Smalley
Keyword(s):  
Contaminated Soil ◽  
Contaminated Soils ◽  
Biological Treatment ◽  
Test Site ◽  
Chemical Characteristics ◽  
Nevada Test Site ◽  
Burial Site ◽  
Treatment Processes ◽  
Physical Chemical ◽  
Physical And Chemical

Abstract This paper provides a summary of the physical and chemical characteristics of plutonium contaminated soils from the Nevada Test Site (NTS). The NTS desires to decrease the amount of plutonium-contaminated soils that must be transported and disposed at the burial site. Volume reduction of these plutonium-contaminated soils has been attempted using various physical, chemical and biological treatment processes. Results of these trials are presented.

scholarly journals Evaluasi Karakteristik Fisika Kimia dan Nilai SPF Sediaan Gel Tabir Surya Ekstrak Etanol Daun Kersen (Muntingia calabura L)

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Anita Dwi Puspitasari ◽  
Dyah Ayu Setyowati
Keyword(s):  
Health Benefits ◽  
Ethanol Extract ◽  
Chemical Characteristics ◽  
The Sun ◽  
Basic Ingredient ◽  
Physical Chemical ◽  
Rotary Evaporator ◽  
Gel Preparation ◽  
Physical And Chemical ◽  
Muntingia Calabura

Selain memiliki banyak manfaat bagi kesehatan, sinar matahari juga dapat menyebabkan masalah kulit mulai dari yang ringan sampai yang berat. Salah satu cara untuk melindungi kulit dari sinar matahari yanitu dengan menggunakan tabir surya. Salah satu sediaan tabir surya yaitu berupa gel. Daun kersen (Muntingia calabura L ) mempunyai kandungan flavonoid total dan fenolik total yang tinggi sehingga dapat dimanfaatkan sebagan bahan dasar pembuatan gel tabir surya. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisika, kimia dan nilai SPF sediaan gel tabir surya ekstrak etanol daun kersen (Muntingia calabura). Ekstraksi daun kersen (Muntingia calabura L) menggunakan metode maserasi dengan pelarut etanol 70% dan dipekatkan menggunakan rotary evaporator. Gel tabir surya ekstak etanol daun kersen dibuat menggunakan basis HPMC. Dibuat 4 formula dengan perbedaan pada konsentrasi ekstrak etanol daun kersen, yaitu 0, 1, 2, dan 3 gram. Keempat formula gel ekstrak etanol daun kersen diuji karakteristik fisika, kimia dan nilai SPFnya menggunakan metode Mansur. Keempat formula gel esktrak etanol daun kersen memenuhi semua persyaratan karakteristik sifat fisika dan kimia yaitu organoleptis, homogenitas, daya sebar, daya lekat, pH, dan viskositas. Nilai SPF untuk formula 1, 2, 3, dan 4 yaitu sebesar 0,38; 7,17; 11,15 dan 18,92. Kata kunci: gel, muntingia calabura, SPF, tabir surya Besides having many health benefits, sunlight can also cause skin problems ranging from mild to severe. One way to protect the skin from the sun is by using sunscreen. One of the sunscreen preparations is gel. Kersen leaves (Muntingia calabura L) have a high phenolic and flavonoids which can be used as a basic ingredient in making sunscreen gel. The purpose of this study was to determine the physical, chemical and SPF values of the gel preparation of sunscreen ethanol extract of kersen leaves (Muntingia calabura). Muntingia calabura L. leaf extraction using maceration method with 70% ethanol solvent and concentrated using rotary evaporator. Sunscreen gel extracts from kersen leaf ethanol made using HPMC base. Four formulas were made with differences in the concentration of kersen leaves ethanol extract, namely 0, 1, 2 and 3 grams. The four gel formulas of kersen leaf ethanol extract were tested for physical, chemical and SPF values using the Mansur method. The four gel formulas of kersen leaf ethanol extract fulfilled all the requirements of physical and chemical characteristics, namely organoleptic, homogeneity, dispersion, stickiness, pH, and viscosity. SPF values for formulas 1, 2, 3 and 4 are 0.38; 7.17; 11,15 and 18,92. Keywords: gel, muntingia calabura, SPF, sunscreen

scholarly journals Floral Origin and Physical and Chemical Characteristics of Honey from Africanized Bees in Apiaries of Ubiratã and Nova Aurora, State of Paraná

Sociobiology ◽  
2019 ◽  
Vol 66 (1) ◽  
pp. 126
Author(s):  
Elizabete Satsuki Sekine ◽  
Eliza H. Takashiba ◽  
Raquel Oliveira Bueno ◽  
Paulo Agenor Alves Bueno ◽  
Marcelo G. Caxambu ◽  
...  
Keyword(s):  
National Standard ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Physical And Chemical Characteristics ◽  
Physical Chemical ◽  
Seasonal Factors ◽  
Pollen Types ◽  
Glycine Max L ◽  
Physical And Chemical

Physical and chemical characteristics of honey may vary due to the diversity of flora and soil characteristics, or seasonal factors. This study was carried out in two counties, Nova Aurora and Ubiratã, located in the West and Center-West regions of the State of Paraná. The objective of the study was to verify if the physical and chemical parameters of Apis mellifera (L.) honey are in accordance with the national standard, as well as to verify how the 21 samples collected in the two localities are grouped, based on the physical, chemical and pollen characteristics. Honey was analyzed for sugar, ash, protein, moisture, color, electrical conductivity, formaldehyde index, diastase and viscosity. Samples of honey containing the dominant pollen types Glycine max (L.) Merr. and Eucalyptus sp. formed groupings similar to those based on physical and chemical characteristics, however, the multivariate classification of honey samples in groups based on pollen types was not an efficient method to group samples of polyfloral honey.

scholarly journals Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 361 ◽  
Author(s):  
Gonzalo D. Álvarez-Ríos ◽  
Carmen Julia Figueredo-Urbina ◽  
Alejandro Casas
Keyword(s):  
Chemical Characteristics ◽  
Yeast Diversity ◽  
Western Mexico ◽  
Preparation Conditions ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Traditional Preparation ◽  
Fermented Beverage ◽  
Physical And Chemical ◽  
The Relationship

Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexico, where we documented its traditional preparation and analyzed the relationship between preparation conditions and the composition and dynamics of microbiological communities, as well as the physical and chemical characteristics of the beverage. In one of the communities, Santiago Undameo (SU), people boil the sap before inoculating it with pulque inoculum; this action causes this local pulque to be sweeter, less acidic, and poorer in bacteria and yeast diversity than in the other community, Tarimbaro (T), where the agave sap is not boiled and where the pulque has more diversity of microorganisms than in SU. Fermentation management, particularly boiling of the agave sap, influences the dynamics and diversity of microbial communities in the beverage.

Characterization of defects in tabular silver halide grains

1990 ◽  
Vol 48 (4) ◽  
pp. 1046-1047
Author(s):  
C. Goessens ◽  
D. Schryvers ◽  
J. Van Landuyt ◽  
A. Verbeeck ◽  
R. De Keyzer
Keyword(s):  
Radiation Damage ◽  
Silver Halide ◽  
Chemical Characteristics ◽  
X Ray ◽  
Free Region ◽  
Central Defect ◽  
Crystallographic Defects ◽  
Physical And Chemical ◽  
Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

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