scholarly journals Geochemistry, Comparative Analysis, and Physical and Chemical Characteristics of the Thermal Waters East of Hot Springs National Park, Arkansas, 2006-09

2009 ◽  
Author(s):  
Timothy M. Kresse ◽  
Phillip D. Hays
Keyword(s):  
Comparative Analysis ◽  
National Park ◽  
Hot Springs ◽  
Thermal Waters ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

scholarly journals GREENHOUSE GASES EMISSION IN U MINH THUONG NATIONAL PARK, KIEN GIANG PROVINCE

2018 ◽  
Vol 55 (4C) ◽  
pp. 142
Author(s):  
Nguyen Thi Kim Thoa
Keyword(s):  
Organic Matter ◽  
Total Nitrogen ◽  
Water Depth ◽  
National Park ◽  
Chemical Characteristics ◽  
Ch4 Emission ◽  
Physical And Chemical Characteristics ◽  
Domestic Use ◽  
Physical And Chemical ◽  
Closed Chambers

This study was conducted to examine the CH4 emission in the core zone and the effects of water and soil physical and chemical characteristics and water depth on CH4 emission in U Minh Thuong National Park, Kien Giang Province. The study was carried out from September, 2016 to November, 2016. The CH4 was collected by closed chambers. The results showed that the soil had a low pH (3.89 - 5.12), a high total phosphorus (0.1 % P2O5) and lower potential redox (from -186 to -145 mV). The organic matter (54.6 %) and total nitrogen (1.15 %) were high in thick peat layers. The organic matter (2.15 - 3.93 %) and total nitrogen (0.1 %) were low in thin or no peat layer. The surface water was polluted by organic matter and was not suitable for domestic use (QCVN 08-MT: 2015/BTNMT column A2). CH4 emission in clay based and peat land based Melaleuca forest areas were 106 mg.m-2.h-1 and 135 mg.m-2.h-1, respectively. The CH4 emission was not correlated with either water and soil physical and chemical characteristics or water depth, but might be correlated microbial factors. We need to study water, soil characteristics, CH4 emission of months in years.

scholarly journals Tilapia Culture in South Latitudes: First Report of Successful Fattening in Hot Springs of Buenos Aires Province, Argentina

2020 ◽  
Vol 9 (3) ◽  
pp. 266
Author(s):  
Damian Luis Castellini ◽  
Aldo Nahuel Zanazzi ◽  
Angelina Gorosito ◽  
Enzo Damián Tranier ◽  
María Fernández-Subiela ◽  
...  
Keyword(s):  
Hot Springs ◽  
Buenos Aires ◽  
Hot Spring ◽  
Pilot Scale ◽  
Thermal Waters ◽  
Average Weight ◽  
Chemical Characteristics ◽  
Buenos Aires Province ◽  
Pelleted Feed ◽  
Physical And Chemical

In the present work, the feasibility of fattening Oreochromis niloticus specimens on a pilot scale in a geothermal water resource located in the Southeast of the province of Buenos Aires was analyzed. Before placing the culture units, physical and chemical characteristics of hot spring were studied to evaluate its suitability for tilapia farming. In the experimental stage, two hundred specimens with an average weight of 14.5 ± 1.8g were placed in two floating cages (1.30x1x1m) (100 individuals per cage) and they were harvested at 140 days. The specimens were fed 3 times a day with a commercial pelleted feed with a content of 35% of proteins. Monthly samplings were carried out to evaluate growth (weight and total length), survival, and water samples were collected to measure their physical-chemical characteristics. The results of the water analysis showed a high quality in the hot springs (Simplified Water Quality Index=88). The fattening results showed an average final weight of 423-435.9 g, a survival of 87-91%, a SGR 1.47- 1.49% / day and  the FCR was estimated at 1.05-1.07 for each cage respectively. We can conclude that this hot spring has the necessary water conditions to obtain excellent weight gains during the fattening period for the O. niloticus specimens. The present study represents the first Nile tilapia culture in the southernmost thermal waters, setting a precedent for future ventures in the area.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

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