scholarly journals The Influence of Soil Physico-Chemical Properties and Enzyme Activities on Soil Quality of Saline-Alkali Agroecosystems in Western Jilin Province, China

2018 ◽  
Vol 10 (5) ◽  
pp. 1529 ◽  
Author(s):  
Qing Zhao ◽  
Jie Tang ◽  
Zhaoyang Li ◽  
Wei Yang ◽  
Yucong Duan
Keyword(s):  
Soil Quality ◽  
Enzyme Activities ◽  
Chemical Properties ◽  
Jilin Province ◽  
Physico Chemical ◽  
Western Jilin Province ◽  
Western Jilin

Physico-chemical Properties and Soil Quality of Waste Paper-Growing Media on Slope Surface

2018 ◽  
Vol 50 (1) ◽  
pp. 54-64
Author(s):  
Ji Young Jung ◽  
Si Young Ha ◽  
Chul Hwan Kim ◽  
Han-Min Park ◽  
Gi Young Kweon ◽  
...  
Keyword(s):  
Soil Quality ◽  
Chemical Properties ◽  
Waste Paper ◽  
Slope Surface ◽  
Growing Media ◽  
Physico Chemical

Soil Quality Assessment at Nganglam, Bhutan

2019 ◽  
pp. 179-194
Author(s):  
Pawan Kumar Bharti
Keyword(s):  
Soil Quality ◽  
Chemical Properties ◽  
Radial Distance ◽  
Environment Impact ◽  
Sources Of Pollution ◽  
Reconnaissance Survey ◽  
Environment Impact Assessment ◽  
Sampling Locations ◽  
Physico Chemical

The study area considered for environment impact assessment (EIA) studies is an area covering 5 kms radial distance from proposed plant site in the foothills of Himalaya at Nganglam, Pemagatshel, Bhutan. Analyzing the soil samples collected from six locations in the study area has assessed the soil characteristics in the study area, especially the extent of pollution undergone by the soils due to various sources and reasons. Sampling locations were chosen to represent the soil quality of the study area. A preliminary reconnaissance survey was made to get a general picture of the area's land use. The activities around the sampling sites were also taken into consideration to learn the sources of pollution if any or factors governing the physico-chemical properties of the soil. To analyze the soil quality of the area and to assess the impact of industrial or urban activities on land environment with respect to any specific contamination, soil quality studies were carried out under EIA study.

Rotation of broad bean improves the soil quality of facility green house

2017 ◽  
Author(s):  
Yunying Cao ◽  
Chunfang Wu ◽  
Lingjuan Wang ◽  
Moxian Chen ◽  
Hua Zhao ◽  
...  
Keyword(s):  
Soil Quality ◽  
Enzyme Activities ◽  
Crop Yields ◽  
Broad Bean ◽  
Salt Content ◽  
Chemical Properties ◽  
Available Nitrogen ◽  
Broad Beans ◽  
Rotation Crop

The soil quality in facilities greenhouses is serious deteriorated. Broad bean (Vicia faba L.) can improve soil major composition by the symbiosis with abundant Rhizobium in their root systems. In order to identify whether broad beans can improve soil quality in facilities greenhouses, this study used the soil samples from ten facilities sheds planting before and after broad bean as a rotation crop. We monitored the change of critical indicators which can reflect the quality of soil, including soil physical, chemical property and enzyme activities. The results showed that planting broad beans reduced pH by 0.29~1.52 Unit and increased available nitrogen by 16.8%~278.6%, phosphorus by 30.6%~1071.1%, potassium by 29.3%~395.7% and organic carbon by 19.3%~29.2% in soil. Furthermore, salt content changed significantly by 37.5%~323.3%. In addition, planting broad beans enhanced protease, urease, sucrose and catalase activities in soil. The improvement of soil increased the rotation crop yields by 3.0%~25%. Our results suggest that rotation with broad beans improved the physical and chemical properties of soil, enhanced soil enzyme activities and increased the crop yields, which can play an important application in facilities sheds.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

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