scholarly journals Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

2018 ◽  
pp. 31-41
Author(s):  
Mirna Draskovic ◽  
Anita Vakula ◽  
Zdravko Sumic ◽  
Tatjana Danicic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Color Change ◽  
Ph Value ◽  
Sugar Content ◽  
Starter Culture ◽  
Nacl Solution ◽  
Chemical Parameters ◽  
Fermentation Conditions ◽  
Physico Chemical ◽  
The Impact

The influence of different fermentation conditions and cabbage hybrids and variety, ?Tenacity?, ?Bravo? and ?Futoski?, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence

2021 ◽  
pp. 108201322110363
Author(s):  
Mirna Drašković Berger ◽  
Anita Vakula ◽  
Aleksandra Tepić Horecki ◽  
Tatjana Peulić ◽  
Marija Jokanović ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fermentation Process ◽  
Sugar Content ◽  
Starter Culture ◽  
Salt Content ◽  
Principal Component ◽  
Total Sugar ◽  
Total Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

The influence of temperatures (18, 22 and 26°C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken after 0, 5, 12, 27 and 62 days in order to determine the changes in color, texture, biogenic amines content, microbiological parameters, pH, aw, total sugar content, total acidity and salt content. Analysis of variance and Principal component analysis were applied to get a better overview of differences between samples and the similarities between different fermentation conditions. Significant color changes and softening of cabbage tissue did not occurred during the entire fermentation process. Cadaverine was not detected in samples containing starter culture, also the results were in range for maximum allowed putrescine and cadaverine doses for all cabbage samples. Total number of molds increased, contrary to number of yeasts on the last examined day in comparison with raw cabbage sample. Enterobacteriaceae were not detected after 5th fermentation day, while sharp increase of lactic acid bacteria number occurred until 12th day, and on the 12th fermentation day was in range of 7.82 to 9.84 log cfu/g. The fermentation process led to decrease in pH, aw and total sugar content, meanwhile total acidity 0.54%-0.89% and salt content 2.08%-3.19% in the cabbage heads increased, in comparison with raw sample where results for total acidity and salt content were 0.13% and 0.05%, respectively. Additionally, according Principal component analysis, temperature of fermentation had the greatest influence on the fermentation process, followed by the application of starter culture and then concentration of added salt.

Controlled and uncontrolled physicochemical quality indicators of 0.9 % sodium chloride of various manufacturers

2020 ◽  
pp. 6-11
Author(s):  
Anton Kasatkin ◽  
Anna Nigmatullina ◽  
Mikhail Kopytov
Keyword(s):  
Sodium Chloride ◽  
Quality Indicators ◽  
Clinical Studies ◽  
Laboratory Tests ◽  
Ph Value ◽  
Chemical Parameters ◽  
Pharmacokinetics And Pharmacodynamics ◽  
Physicochemical Quality ◽  
Physico Chemical

The article presents the results of studies of osmolality and pH of 0,9 % sodium chloride of various manufacturers. To obtain data on the pH value, the data used in the passports are used, and the indicators of its osmolality are de- termined using laboratory tests. 0,9 % sodium chloride from different manufacturers has different pH and osmolality. Knowing the actual values of physico-chemical parameters can increase the accuracy of the results of future clinical studies, which compare the pharmacokinetics and pharmacodynamics of modern plasma-substituting solutions and a solution of 0,9 % sodium chloride.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

scholarly journals Assessment of The Impacts of Trout Farming on Water Quality Using Macro Invertebrates as Bio- Indicators

2018 ◽  
Vol 22 (2) ◽  
pp. 175-182
Author(s):  
Anuradha Rai ◽  
Archana Niraula ◽  
Payaswini Ghimire ◽  
Aastha Pandey ◽  
Anu Gurung ◽  
...  
Keyword(s):  
Water Quality ◽  
Similarity Index ◽  
Small Scale ◽  
Multiple Site ◽  
Reference Sites ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Invertebrate Assemblages ◽  
Trout Farms ◽  
The Impact

The study was conducted to assess the impacts of trout farming on water quality using macro invertebrates as bio-indicators. Two trout farms were selected for the study, viz., Gandaki Trout Farm (GTF) in Kaski district and Fall & Trout Fish Farm (FTF) in Nuwakot district. Reference and impacted sites were selected in each trout farms from where macro invertebrates were collected and physico-chemical parameters were measured. Sorensen’s Index and Multiple Site Similarity Index were calculated to compare the macro-invertebrate assemblages between the impact and the reference sites. Water quality classes were also calculated using macro invertebrate-based tool, NEPBIOS/ASPT scores. Altogether 24 families of macro invertebrates were observed at GTF and 12 families at FTF. The Sorensen’s Similarity Index was greater than 0.5 between reference and impacted sites at GTF; whereas it was only 0.28 at FTF indicating comparatively low level of similarity. In addition, Multiple Site Similarity Index (0.64) at GTF also indicated high similarity between the macro invertebrate assemblages. Reference sites showed higher scores with higher diversity of macro invertebrates. Both farms had suitable water quality for trout (dissolved oxygen and temperature) and most of the physico-chemical parameters did not show significant differences except pH and turbidity at GTF probably due to small scale operation and production. Journal of Institute of Science and TechnologyVolume 22, Issue 2, January 2018, Page: 175-182

Colloidal speciation of heavy metals in runoff and interstitial waters of a retention/infiltration pond

2006 ◽  
Vol 54 (6-7) ◽  
pp. 307-314 ◽  
Author(s):  
B. Béchet ◽  
B. Durin ◽  
M. Legret ◽  
P. Le Cloirec
Keyword(s):  
Heavy Metals ◽  
Strong Impact ◽  
Chemical Parameters ◽  
Runoff Water ◽  
Lead And Cadmium ◽  
Physico Chemical ◽  
High Concentrations ◽  
Chemical Conditions ◽  
The Impact ◽  
Interstitial Waters

The thickness of non-saturated zone and physico-chemical conditions are important parameters to assess the impact of infiltration ponds on water resources with respect to heavy metals transfer. As changes in physico-chemical parameters of solutions have a strong impact on the mobility of colloidal phases in sediments and soils, the colloidal facilitated transfer of heavy metals has to be investigated. Therefore, this study focuses on the characterization of runoff, surface and interstitial waters in a retention/infiltration pond collecting runoff waters of a bridge near Nantes. Physico-chemical parameters and chemical analyses were performed on the waters during about one year. The separation of dissolved and colloidal fractions was carried out by filtration and ultrafiltration for one sample of surface and interstitial waters. Until now, the runoff waters were only filtered at 0.45 μm. The comparison of physico-chemical data shows that the minor variations of runoff water parameters are mitigated in basin and in soils but strong variations impact the composition of interstitial waters. High concentrations of zinc, copper and still of lead are measured in runoff. Lead and cadmium seem to be associated to colloidal and particulate fractions while zinc, copper, nickel and chromium are distributed in all fractions.

scholarly journals Description of soil impurity for Elbasan city – Albania

2020 ◽  
Vol 13 (2) ◽  
pp. 240-244
Author(s):  
Anila Jançe ◽  
Valentin Bogoev ◽  
Admir Jançe
Keyword(s):  
Heavy Metals ◽  
Soil Pollution ◽  
Scientific Paper ◽  
Chemical Parameters ◽  
Productive Activities ◽  
Physico Chemical ◽  
Current Assessment ◽  
The Impact ◽  
First Time ◽  
Geographical Space

This scientific paper enables us to present the bacteriological, physico-chemical parameters and heavy metals present in the soil of Elbasan city. Through this study we have obtained significant data that give us the opportunity to judge about soil impurity of Elbasan city, allowing us to present a current assessment of soil pollution. The pollution of the land of a historical-cultural city like Elbasan takes on a considerable importance in terms of the impact on the health of citizens, based mainly on the cultivation of agricultural crops in the study area. In view of this goal, during the September-October 2020 period, some soil samples were taken and analyzed in the laboratory, where the area predetermined by us for samples taking consists of the geographical space where the heavy industries of Elbasan city operate. All bacteriological, physico-chemical parameters and heavy metals part of the soil of Elbasan are presented for the first time in this paper. As a result of the results obtained where we encounter a significant soil pollution of Elbasani town we think that is attributed to the fact that Elbasan has always been considered as one of the most polluted cities in Albania in recent years. Finally, we can say that land pollution comes as a result of productive activities of light and heavy industries, which operate without implementing the rules of environmental protection in Albania but also from human activity mainly in agriculture, where we mention the use without criteria of pesticides and chemical fertilizers.

scholarly journals The use of acidophilus bacterium for cheese cheddaring

2020 ◽  
Vol 17 ◽  
pp. 00180
Author(s):  
Veronika A. Bychkova ◽  
Olga S. Utkina ◽  
Elena V. Achkasova
Keyword(s):  
Thermomechanical Processing ◽  
Starter Culture ◽  
Starter Cultures ◽  
Chemical Parameters ◽  
Cheese Making ◽  
Physico Chemical

One of the promising technologies for cheese making is cheddaring of cheese mass; it is desirable that the cheddaring takes place as soon as possible. The article considers the possibility of using acidophilus bacillus to intensify the cheddaring process. As starter cultures, the bacterial concentrate AiBi LcLS 30.11 and sourdough of acidophilus bacillus with inviscid BK-Uglich-ANV in a ratio of 5:1 were used. The cheddarization of cheese mass using a starter culture with acidophilus bacillus took 3 hours, while the cheddarization time was reduced by 2–4 hours. The optimum acidity of the serum is 65–70 ° T (pH 5.45–5.50), the thermomechanical processing requires water. Cheese produced using acidophilus bacterium meets the organoleptic and physico-chemical parameters.

The impact of clearfelling operations on physico-chemical parameters of aquatic ecosystems in southwest Ireland

2000 ◽  
Vol 27 (2) ◽  
pp. 1108-1115
Author(s):  
M. B. Gallagher ◽  
M. Johnson ◽  
K. O'Gorman ◽  
J. O'Halloran ◽  
P. Giller ◽  
...  
Keyword(s):  
Aquatic Ecosystems ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
The Impact

scholarly journals EVALUATION OF PHYSICO-CHEMICAL PARAMETERS OF DIFFERENT SHODHIT GUGGUL

2017 ◽  
Vol 9 (9) ◽  
pp. 247
Author(s):  
Mayuree A. Patel ◽  
Sanjeev R Acharya ◽  
Carol P. Macwan ◽  
Tejas B. Patel ◽  
B. N. Suhagia
Keyword(s):  
Aqueous Solution ◽  
Physicochemical Parameters ◽  
Ph Value ◽  
Water Soluble ◽  
Chemical Parameters ◽  
Analytical Results ◽  
Physico Chemical ◽  
Standard Value ◽  
The Difference ◽  
Physicochemical Data

Objective: The present study was aimed to identify the physicochemical data of shodhit guggul. Guggul is a gum-resin exudate from the plant Commiphora weightii (Arn.) Bhandari, belonging to Burseraceae family. In Ayurveda, guggul is always purified. This purification is known as Shodhan. Shodhan is a process by which guggul is made non-toxic, effective, suitable and fit for therapeutic purposes.Methods: The seven different shodhan dravya were used to prepare shodhit guggul. They were evaluated by performing physicochemical parameters including five different extractive value; total ash, acid insoluble, water soluble and sulphated ash value; pH, and loss on drying.Results: Analytical results of raw guggul showed total ash, acid insoluble ash, water soluble ash and sulphated ash value to 5.36±0.04%, 0.96±0.03%, 4.51±0.03 % and 8.40±0.04% respectively. These all values of each shodhit guggul were different. The extractive value of raw guggul was comparable with standard value while the extractive value of each shodhit guggul was totally different. The pH value of 1% w/v and 10% w/v aqueous solution of raw guggul was 6.44±0.18 though pH of each shodhit guggul was changed. The loss on drying of raw guggul was found to be 1.88±0.02%w/v, however, this value was different for each shodhit guggul.Conclusion: The present study revealed that the different shodhan process with specific shodhan dravya affects the physicochemical parameters. The analysis and comparison of the data showed the difference in the properties of seven shodhit guggul with respect to raw Guggul.

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