THE EFFECT OF MALEIC HYDRAZIDE ON CERTAIN CHEMICAL CONSTITUENTS OF FLUE-CURED TOBACCO

1961 ◽  
Vol 41 (1) ◽  
pp. 170-175 ◽  
Author(s):  
E. C. Birch ◽  
L. S. Vickery
Keyword(s):  
Total Alkaloid ◽  
Maleic Hydrazide ◽  
Chemical Constituents ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Chlorine Content ◽  
Calcium Magnesium ◽  
Treated Plant ◽  
Total Alkaloid Content

Maleic hydrazide applied to flue-cured tobacco at topping time at five different rates, ranging from 0.75 to 3.75 pounds of the actual chemical per acre, increased the total sugar and reducing sugar content throughout the plant. The total alkaloid content in the upper part of the plant was decreased more by low rates than by high rates of the applied chemical. The total ash, calcium, magnesium, phosphorus and chlorine content was reduced in the upper part of the treated plant, whereas the potassium content was not affected.

scholarly journals Production of Xyloligosaccharides from Rice Straw by Microwave-assisted Enzymatic Hydrolysis and Evaluation of Their Prebiotic Properties

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Alisa Pattarapisitporn ◽  
Nonglak Thiangthong ◽  
Pakorn Inthajak ◽  
Pannapapol Jaichakan ◽  
Wantana Panpa ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Rice Straw ◽  
Sugar Content ◽  
Lactobacillus Brevis ◽  
Enzyme Concentration ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Layer Chromatography

Rice straw (RS) is a by-product from rice production process. It is rich in cellulose, hemicellulose and lignin. RS hemicellulose mainly composes of arabinoxylan (AX). This research aimed to investigate the potential of microwave-pretreatment in AX extraction from RS and substrate to produce xylooligosaccharides (XOS) via enzymatic hydrolysis. The extractive-free RS was pretreated by microwave process at 160°C for 5-15 min, then the AX was extracted with 4% sodium hydroxide. The total sugar and reducing sugar content of AX exhibited that increasing microwave-pretreatment time increased the yield of AX. The highest AX content was found at 160°C for 10 min as 7.73%, reducing sugar content of 11.89 mg/g, and total sugar of 165.85 mg/g. The crude AX obtained by microwave-pretreatment was then used as a substrate for XOS production by two commercial xylanases of Pentopan mono BG (BG) and Ultraflo Max (UM), at the enzyme concentration of 50-300 U/g AX (50°C, pH 6.0) for 24 h.The reducing sugar content and sugar profiles were monitored by DNS assay,and thin layer chromatography (TLC) which revealed that BG 50 U/g at 12 h andUM 50 U/g at 24 h showed the promising reducing sugar of 16.4 and 25.44 mg/g,respectively. The composition of XOS derived from RS (RS-XOS) prepared by BGwas xylobiose (X2), xylotriose (X3), xylotretraose (X4), and xylopentaose (X5)while by UM was xylobiose (X2), xylotriose (X3) and xylotretraose (X5). Moreover,XOS produced by BG contained very low amount of xylose (X1). In addition, theRS-XOS could the growth of Lactobacillus brevis greater than commercial XOS.

scholarly journals PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA

2018 ◽  
Vol 6 (4) ◽  
pp. 307
Author(s):  
Ni Kadek Ariani Dewi ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Acid Type

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose

scholarly journals Reducing and Total Sugar Content in Onion During Storage in the Republic of Macedonia

2017 ◽  
Vol 17 (1) ◽  
pp. 37 ◽  
Author(s):  
Zvezda Bogevska ◽  
Rukie Agic ◽  
Gordana Popsimonova ◽  
Margarita Davitkovska ◽  
Igor Iljovski
Keyword(s):  
Chemical Analysis ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Winter Period ◽  
Total Sugar Content ◽  
Republic Of Macedonia ◽  
Cold Room ◽  
The Republic

In Macedonia, sweet onion landrace ‘buchinska arshlama’ is traditionally stored during winter period from October until April. The objective of this research was to determine the content of reducing sugar and total sugar in onion bulbs during storage period in a traditional way and in cold rooms. Every month, samples were taken for chemical analysis. The results were statistically processed and tested with t-test. The average reducing sugar content in onion stored in a traditional way was 4.8%, while the average reducing sugar content in onion stored in cold rooms was 4.6%. The average total sugar content in onion stored in a traditional way was 6.0%, while the average total sugar content in onion stored in a cold room was 5.6%. These results showed that onion `buchinska arshlama` can be successfully stored in a traditional way until the beginning of February or longer in cold rooms.

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

scholarly journals Stability Analysis of Chemical Quality of Tobacco Leaves in Honghe Prefecture of Yunnan Province

2019 ◽  
Vol 131 ◽  
pp. 01093
Author(s):  
Tiyuan Xia ◽  
Zuoxin Tang ◽  
Zebin Chen ◽  
Zhen Ren ◽  
Qinghua Lu ◽  
...  
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Chlorine Content ◽  
Chemical Quality ◽  
Leaf Quality ◽  
Tobacco Leaves ◽  
Tobacco Leaf ◽  
The Difference ◽  
The Stability

To comprehensively analyze the stability of the chemical quality of tobacco leaf in Honghe State, and to provide a basis for finding ways to narrow the difference between tobacco leaf quality in Honghe State and maintaining the stability of the quality of tobacco leaves in the tobacco producing area. Statistics were used to analyze the annual stability of Honghe tobacco leaves and the stability of the tobacco planting range from 2014 to 2017. The chemical quality of Honghe tobacco leaves was not stable in different years, the total sugar and reduced sugar content showed the trend of decreasing year by year, in addition, the potassium and chlorine content of the tobacco leaves in this tobacco planting area had been at a low level for four consecutive years. In 2014 - 2017, the total sugar, reduced sugar and chlorine content of the tobacco leaves in Honghe State were all relatively small, while the variation coefficient values of nicotine and potassium content in tobacco leaves were large, while the chlorine content in tobacco leaves was extremely unstable between years. For four consecutive years, the chemical quality of tobacco leaves in seven tobacco - planting counties and cities in Honghe State was significant. The chemical quality of tobacco leaves in Honghe State was unstable between different counties and cities.

scholarly journals Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Zhenhua Yin ◽  
Yong Zhang ◽  
Juanjuan Zhang ◽  
Wenyi Kang
Keyword(s):  
Physical Process ◽  
Chemical Constituents ◽  
Soxhlet Extraction ◽  
Hplc Method ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Regression Equations ◽  
Direct Titration ◽  
Tea Production

This study aimed to establish a HPLC method for simultaneous determination of the changing of quercitrin, 3-hydroxyphloridzin, and phloridzin in physical process of M. halliana tea. Meanwhile, the nutritional compositions were determined, using anthrone-sulfuric acid colorimetry and direct titration determination of total sugar and reducing sugar, respectively, in order to provide theoretical basis for quality control and tea production. The results showed that the regression equations for quercitrin, 3-hydroxyphloridzin, and phloridzin were linear in the range of 0.0972–12.15 μg (r=0.999 8), 0.0932~11.65 μg (r=0.999 1), and 0.9~112.5 μg (r=0.999 6), respectively. The average recoveries ranged from 98.19% to 99.35%. The contents of crude protein and the crude fat were measured by spectrophotometric detection and soxhlet extraction detection, respectively. The contents of total sugar, reducing sugar, the fat, and protein were 6.8 g/100 g, 8.5 mg/100 g, 2.399 g/100 g, and 4.362 g/100 g, respectively, in M. halliana tea.

scholarly journals Nutritional and antioxidant potential of some selected edible mangrove fruits of Odisha coast

2015 ◽  
Vol 1 (9) ◽  
pp. 349 ◽  
Author(s):  
Pramodini Rout ◽  
Shovna Singh ◽  
Nikhil Kumar ◽  
Uday Chand Basak
Keyword(s):  
Ascorbic Acid ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Carotenoid Content ◽  
Bruguiera Gymnorrhiza ◽  
Nutrient Analysis ◽  
Nutritional Parameters ◽  
Rhizophora Apiculata

Keeping in mind the growing need for alternative bionutrition resources, some mangrove fruits are popularized for their edible and medicinal properties. Nutritional and antioxidant point of view, there is no concrete report on mangrove fruits. Therefore, the present study was attempted to assess nutritional parameters viz. moisture, protein, total sugar, reducing sugar, non-reducing sugar, carotenoid, fiber, ash and ascorbic acid in mangrove fruits of Bruguiera gymnorrhiza, Rhizophora apiculata and Kandelia candel and elemental and antioxidant analysis of the same. Fruit of K. candel exhibited highest level of three nutritional parameters i.e protein, total sugar and non-reducing sugar content (15.61.11 mg/g fwt, 396.674.16 mg/g fwt, 383.933.57 mg/g fwt. respectively) whereas lowest amount was observed in B. gymnorrhiza (4.40 mg/g fwt for protein and 1086.9 mg/g fwt. for total sugar and 103.866.81 mg/g fwt. for non-reducing sugar). The reducing sugar and fiber content were ranged from 4.130.23 mg/g fwt. to 27.001.0 mg/g fwt and 0.75810.006 g/g dry wt. to 0.80610.001 g/g dry wt. respectively. Furthermore, the moisture and ash content was highest in B. gymnorrhiza and lowest in R. apiculata. It was found that the fruit with highest antioxidant activity was seen in B. gymnorrhiza and lowest recorded in K. candel. Likewise carotenoid content was highest in R. apiculata (3.530.28 mg/g fwt.) and lowest in K. candel (1.731.37 mg/g fwt.). Highest ascorbic acid content was recorded in B. gymnorrhiza (0.530.02 mg/g fwt.) and lowest in R. apiculata (0.350.03 mg/g fwt.). Fruit of R. apiculata was found rich in micronutrient among all the studied species. Nutrient analysis of these mangrove fruits can help us determining health benefits achieved from their use as an emergency as well as famine food and may play major role in bio-prospecting of mangroves.

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