Studies on the zooplankton community of a shallow lagoon of the Southern Baltic Sea: long-term trends, seasonal changes, and relations with physical and chemical parameters

2007 ◽  
pp. 95-106 ◽  
Author(s):  
Martin Feike ◽  
Reinhard Heerkloss ◽  
Thorsten Rieling ◽  
Hendrik Schubert
Keyword(s):  
Baltic Sea ◽  
Seasonal Changes ◽  
Zooplankton Community ◽  
Chemical Parameters ◽  
Southern Baltic Sea ◽  
Physical And Chemical Parameters ◽  
Long Term Trends ◽  
Shallow Lagoon ◽  
Physical And Chemical

scholarly journals The Influence of Water Physical Chemical Quality on the Zooplankton Community Structure in the Upstream Citarum River of West Java Province

2021 ◽  
pp. 37-47
Author(s):  
Seldatia Syifani Alhafidzoh ◽  
Zahidah Hasan ◽  
. Sunarto ◽  
Heti Herawati
Keyword(s):  
Diversity Index ◽  
Zooplankton Community ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Dominance Index ◽  
West Java ◽  
Zooplankton Community Structure ◽  
Physical Chemical ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

The Citarum River is the longest river in West Java Province which is used for various human activities to produce a load of waste input into water bodies which cause changes in the physical and chemical parameters of the waters that will affect the life of aquatic organisms that live in it, one of which is zooplankton. Zooplankton can be used as a water bioindicator because it has a high level of sensitivity to pollution, especially in freshwater. The purpose of this research is to determine the physical-chemical quality of the water in the Citarum River and its influence on the structure of the zooplankton community in this environment. The research was carried out from August 2020 until October 2020 with a purposive sampling method. Sampling was carried out at 5 stations with 6 repetitions every 1 week. The parameters observed were physical and chemical parameters of the waters, an abundance of zooplankton, diversity index, and dominance index. The results showed that the composition of zooplankton in the Upstream Citarum River was 15 genus consisting of 2 phyla. The abundance of zooplankton obtained ranged from 21 - 51 individuals/L. The Simpson diversity index (D) obtained a range between 0.59 - 0.73 for the high category. The dominance index obtained ranges from 0.27 to 0.41 for the low category. Dissolved oxygen and pH are the parameters that most influence the presence of most of the identified zooplankton orders.

scholarly journals Improvement of storage resistance of sausage products to micellar mushrooms by synthetic protective shrinks

2020 ◽  
Vol 10 (4) ◽  
pp. 242-249
Author(s):  
K.O. Rodionova ◽  
A.P. Palii ◽  
A.P. Paliy
Keyword(s):  
Protective Coating ◽  
Protective Coatings ◽  
Retail Trade ◽  
Chemical Parameters ◽  
Long Term Storage ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
Intensive Development ◽  
Term Storage

The aim of the work was to establish the frequency of detection of mold of raw smoked sausages and to evaluate the use of synthetic protective shrinks, which provide long-term storage of sausages. Nine batches (310 samples) of raw smoked sausages were examined, 487 crops were made on special media, 154 samples of sausages were examined according to physical and chemical parameters. We determined that an intensive contamination of their surface with micellar fungi during the sale of raw smoked sausages in retail trade is taking place: Penicillium (62.9%), Aspergillus (18.2%), Mucor (10.7%), Cladosprium (4.5%). We found that on the 5th day of their sale 4.57±1.64% of experimental sausage bulks are contaminated with micellar fungi but more massive and intensive development of micromycelia was found on the 20th day of sale (29.32±8.16% of cases). We proved that the use of protective coating/srink “Optiglianets” (Lofink Group, Ukraine), “CoatStar 110” (OJSC “Upakprint”, Russia), “Polisved1” (OJSC “Omega”, Russia), “Antibak Tauchmassa” (Company “Swed Holding”, Russia) and “Tauchmasse KP-15”, Italy), delayed up to 20 days the development of micellar fungi on the surface of prototypes of smoked sausages. We applied them in a thin layer (0.06-0.10 mm depending on the applied means) on the surface of sausage bulks and dried in drying chambers at temperature of 15.0±2.0 °C and 45 minutes exposure at a relative humidity of 70%. The weight loss of raw smoked sausages was the lowest with the use of protective coating “Optiglyanets” (Lofink Group, Ukraine) and “Polisved-1” (OJSC “Omega”, Russia). It was 14.5±0.8% and equal to 60% reduction compared to other protective coatings/shrinks implementation.

The influence of gelatin and starter culture on the physical and chemical parameters of cheeses with different fat content

2018 ◽  
Vol 6 (10) ◽  
pp. 123-130
Author(s):  
Yaroslava Zhukova ◽  
◽  
Pylyp Petrov ◽  
Olena Boloba ◽  
Tetiana Ohrimenko ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fat Content ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical
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