Calidad del agua en estanques de cultivo de peces mediante algunos parámetros físicos y químicos / Water quality in fish farming ponds using some physical and chemical parameters

Se evaluó la calidad de agua mediante parámetros físicos, químicos y microbiológicos en estanques utilizados para el cultivo de peces de ornato y de consumo, así como de la fuente de abastecimiento de una unidad de producción. Para ello, se evaluó un total de 14 parámetros físicos, químicos y microbiológicos durante dos temporadas de estiaje; frío (diciembre 2018 y febrero 2019) y cálido (marzo y mayo 2019) en siete estanques, así como la fuente de abastecimiento de agua. Los resultados obtenidos por algunos parámetros, mostraron concentraciones fuera de lo establecido para cultivo de peces. En cuanto al índice de calidad de agua (ICA) Dinius, se obtuvieron rangos de 60 a 80 los cuales permanecieron dentro de la clasificación de calidad que va de “excelente a aceptable” para pesca y vida acuática; con los rangos obtenidos se pueden agregar criterios para uso en riego agrícola y recreación.

LIQUOR WINE MADE FROM INTRODUCED GRAPEVINE VARIETIES IN A CLIMATE OF LOWER DON REGION

The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To preserve and enhance the varietal aroma of grapes, the technology of fractional alcoholization was used. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of liqueur wines. All the studied grape varieties can be recom-mended for the production of liqueur wines.

Abundance of Phytoplankton and Physical Chemical Parameters as Indicators of Water Fertility in Lekok Coast, Pasuruan Regency, East Java Province, Indonesia

The Lekok Coast is part of Pasuruan Regency which has various community activities. The condition of the waters is influenced by natural and anthropogenic factors which receive a lot of input loads from the mainland. These input load can come from human activities such as aquaculture, industry and domestic waste that enters through rivers and then empties into the coasts. These conditions can affect the fertility of eutrophic, mesotropic or oligotropic waters. This study aims to determine the conditions of the waters based on the abundance of phytoplankton and the physical and chemical parameters of the waters to see the fertility status of the waters. The descriptive method is the method used in this study and the determination of the sampling point uses the purposive sampling method, the research was conducted in April – May 2019. Based on the results of the abundance of phytoplankton in the coastal waters of Lekok, it is classified into waters that have oligotrophic fertility levels. The results of observations and measurements of physical and chemical parameters in the coastal waters of Lekok showed that several parameters that support the growth of phytoplankton are less than optimal, such as temperature, brightness and nitrogen elements.

The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

Co-existence of Epiphytes on Eucheuma Denticulatum (Rhodophyceae) in Varying Depths Cultivated with Verti Net Method

The existence of macroepiphytes is one of the issues seaweed farmers often face. This research aimed to explore the co-existence of macroepiphytes with seaweed Eucheuma denticulatum at varying depths using verti net method. Results showed that the highest and the lowest density of macroepiphyte were obtained on day -10 in the depth of 50 cm and 200 cm at 248,4 and 121,28 ind/m2/day, respectively. On day-20, in the depth of 100 cm and 200 cm the densities were 333,54 and 270,01 ind/m2/day, respectively. The most dominant macroepiphyte y is Chatomorpha crasa. Physical and chemical parameters showed a temperature of 29°-30°C, current velocity of 0,050-0,067 m/sec, brightness 92%, salinity 30-33‰, nitrate 0,237-0,0416 mg/L, phosphate 0,0015-0,0036 mg/L and dissolved oxygen 5,7-6,2 mg/L. The obtained optimum environmental parameters and the type of the macroepiphytes did not show any significant negative effect on the growth of E. denticulatum.

Rapid Assessment of the Water Chemistry of Public Water Supply in Abeokuta, SouthWest Nigeria

The study examined the water supply situation in Abeokuta, with emphasis on the quality of water distributed by the Ogun State Water Corporation from the treatment plant of the Abeokuta Water Scheme. Water samples were collected from standpipes (taps) across the city randomly selected using the stratified random sampling method and was analysed for physical and chemical parameters: pH, total dissolved solids (TDS), electrical conductivity (EC), total alkalinity, total hardness, calcium, magnesium, potassium, sodium, nitrate, bicarbonate, sulphate and chloride. The result of the physical and chemical parameters was subjected to statistical analyses using the multivariate t-test. The result of the treated water was further compared with the result of the analyses of raw water obtained from the source of water used in the treatment plant.

Phytochemical analysis of the main groups of secondary metabolites in the Dracocephalum moldavica L. herb

The genus Dragonhead (Dracocephalum L.) includes 72 species of essential oil-bearing plants belonging to the Lamiaceae family. Many of them have long been used in a folk medicine of different countries. Moldavian dragonhead (D. moldavica L.) has been identified as the most promising species for the complex phytochemical research since it was successfully introduced in the climatic conditions of the Ukrainian forest-steppe zone and due to the presence of its various botanical forms and varieties. The aim of this study was the phytochemical analysis of the main groups of secondary metabolites in the herb of violet-flowered form of Moldavian dragonhead (D. moldavica L.) under its cultivation in Ternopil region (Ukraine). The herb of the plant was harvested in July of 2018‒2019 years during the flowering period. The essential oil was obtained from the plant raw material by the hydrodistillation. Such physical and chemical parameters of the essential oil as a relative density, refractive index, optical rotation, acid number and solubility in ethanol were studied. The method of thin layer chromatography (TLC) was used to determine the specific sequence of bands in the chromatograms of essential oil. The method of high-performance thin-layer chromatography (HPTLC) was used for the identification of phenolic compounds in the herb. The component composition of polyphenols was determined by the high performance liquid chromatography (HPLC). The specific physical and chemical parameters as well as the «chromatographic profile» of essential oil have been established. The main compounds of the polyphenolic nature were revealed by the chromatographic methods. In particular, rosmarinic and caffeic hydroxycinnamic acids were identified in the methanol extract of herb by the HPTLC method. The HPLC analysis of phenolic compounds in the 70% ethanol extract of raw material established that rosmarinic acid was its main polyphenol. It was found the decreasing of polyphenol contents in the D. moldavica herb in such direction: rosmarinic acid (3.01%) > apigenin-7-О-glucoside (0.67%) > apigenin (0.29%) > caffeic acid (0.28%) > luteolin-7-О-glucoside (0.13%)> hyperoside (0.12%) > ferulic acid (0.09%) > chlorogenic acid (0.08%). The obtained data could be used for planning pharmacological studies of the phytosubstances developed from the Moldavian dragonhead herb.

Technology of production of kumis drink enriched with iodine-glycoside complex

The article presents the results of experimental research on the development of a formulation and technology for the industrial production of kumis drink enriched with an iodine-glycoside complex, which is a source of molecular iodine with antioxidant activity. Study of the iodine level in patients with tuberculosis showed the following results: iodine deficiency was diagnosed in 86,7% of the total number of examined patients - the median ioduria in this group of patients ranged from 20 ?g/l to 99 ?g/l. The article describes a technology of production of kumis drink enriched with iodine-glycoside complex, including following operations: acceptance and preparation of raw materials; normalization and preparation of the mixture; pasteurization, homogenization, cooling and insertion of "iodine-glycoside"; preparation of the fermentation culture; fermentation and souring, bottling, maturation of the drink; packaging, labeling and cooling. It also includes the results of evaluating the organoleptic indicators of kumis drink - consistency, taste, color, smell and appearance, as well as the physical and chemical parameters: weight fraction of fat, protein, dry fat-free substances; the volume of settled whey, antioxidant balance in respiratory pathology by activating the KEAP1 /Nrf2 /ARE redox-sensitive system inducing the gene expression that control the endogenous antioxidants synthesis. Binary complex (kumis drink + molecular iodine) is considered here as a non-pharmacological pathogenetic agent. The technological process of the production of a functional product with anti-tuberculosis activity ensured the preservation of the physical and chemical parameters of the kumis drink, reducing the titratable acidity to 44,8% in the iodine-enriched drink against 57,6% in the control sample. The author elaborates on mechanisms of the participation of the “iodine-glycoside complex” and low-molecular organic substances, in particular, the amino acids of the kumis drink, in the regulation of pro-, with pleiotropic properties for the treatment and prevention of tuberculosis.