Association between chemical properties of vineyard soils and occurrence of entomopathogenic fungi causing different levels of mortality in Planococcus ficus

BioControl ◽  
2020 ◽  
Vol 65 (2) ◽  
pp. 197-209 ◽  
Author(s):  
Siphokazi Moloinyane ◽  
Pia Addison ◽  
Kwaku A. Achiano ◽  
Felix Nchu
Keyword(s):  
Entomopathogenic Fungi ◽  
Chemical Properties ◽  
Planococcus Ficus ◽  
Vineyard Soils ◽  
Different Levels

scholarly journals Effect on different levels of maltodextrin on physico-chemical properties of synbiotic lassi by using buffalo milk

2020 ◽  
Vol 8 (6) ◽  
pp. 2874-2877
Author(s):  
Shashikant Jagdale ◽  
Sandip S Ramod ◽  
Yogesh N Patil ◽  
Narendra N Prasade ◽  
Vijay B Kadav
Keyword(s):  
Chemical Properties ◽  
Buffalo Milk ◽  
Physico Chemical ◽  
Different Levels

scholarly journals Diversity of entomopathogenic fungi associated with Mediterranean fruit fly (Ceratitis capitata (Diptera: Tephritidae)) in Moroccan Argan forests and nearby area: impact of soil factors on their distribution

BMC Ecology ◽  
2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Ayoub Hallouti ◽  
Mohamed Ait Hamza ◽  
Abdelaziz Zahidi ◽  
Rachid Ait Hammou ◽  
Rachid Bouharroud ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Entomopathogenic Fungi ◽  
Ceratitis Capitata ◽  
Chemical Properties ◽  
Principal Component ◽  
Fruit Fly ◽  
Component Analysis ◽  
Organic Content ◽  
Pathogenicity Test ◽  
Factors Affecting

Abstract Background Studying the ecology of biocontrol-agents is a prerequisite to effectively control medfly (Ceratitis capitata (Diptera: Tephritidae)) with entomopathogenic fungi. In this context, factors affecting the occurrence and distribution of medfly-associated entomopathogenic-fungi were studied. Soil samples (22) were collected from natural and cultivated areas of Souss-region Morocco. Results A total of 260 fungal isolates belonging to 22 species and 10 genera were obtained by using medfly pupae as bait. Medfly-associated fungi were detected in all studied soils and pupae infection percentages ranged from 3.33% to 48%. Two genera, Fusarium and Beauveria were the most frequent with 83 isolates (32%) and 50 isolates (19.23%) respectively. Pathogenicity test of isolated species against medfly pupae showed high mortality rates up to 91% for some strains. Principal component analysis (PCA) demonstrated a strong influence of origin, physical, and chemical properties of soil on the abundance of these fungi. In general, medfly-associated fungi were more abundant in soils with moderate pH (7.5 to 8) having high sand and organic content. High relative humidity negatively influenced the abundance of these fungi. Both factors directly affected the fungal infection percentages in pupae. The response of fungi to these parameters varied among species. According to principal component analysis (PCA), the soils of argan fields and forests were more suitable for the development of medfly-associated fungi than citrus orchards. Conclusions These results guide identifying suitable soils for the effective application of entomopathogenic fungi as biological control agents. In summary, isolated indigenous strains seem to be a promising option to control C. capitata.

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

The effects of addition of bauxite red mud to soil on P uptake by plants

2004 ◽  
Vol 55 (1) ◽  
pp. 25 ◽  
Author(s):  
K. Snars ◽  
J. C. Hughes ◽  
R. J. Gilkes
Keyword(s):  
Red Mud ◽  
Chemical Properties ◽  
P Uptake ◽  
Retention Capacity ◽  
Extractable P ◽  
P Application ◽  
Very High ◽  
Different Levels ◽  
Plant Available P ◽  
P Retention

The chemical properties of red mud, a byproduct of Bayer process refining of bauxite to alumina, make disposal of the material problematic. It is very alkaline (pH > 11), contains a large amount of sesquioxides, and thus has a very high P retention capacity. These characteristics have encouraged its use as a soil amendment to enhance P retention in sandy soils. A glasshouse experiment was carried out to investigate the effect of red mud on plant-available P. Leached red mud (LRM) (pH 7.24) was mixed at rates of 0, 5, 10, and 20 t/ha with a very sandy soil, provided with a full basal fertiliser and various rates of phosphate, and then sown with perennial ryegrass. Five harvests were obtained over a period of 245 days. At the end of the experiment the highest rate of addition of LRM gave an increase in soil pH of less than one unit and the electrical conductivity had not changed substantially or systematically. Bicarbonate-extractable P (bic-P) had decreased considerably from the initial values. However, there were no significant differences between bic-P values at the different levels of red mud application for the same rate of P application. Plant yield was not significantly different between treatments. Addition of red mud (a) decreased the P concentration of plants for the same amount of P applied; and (b) required a larger amount of bic-P to maintain a constant level of P in the plant. The red mud had adsorbed both applied and existing P and reduced the plant availability of bic-P. The economic impact of these processes needs evaluation.

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

Chemical and deep-frying oxidative stability of sunflower–red palm olein blends

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nombulelo Zulu ◽  
Eugenie Kayitesi ◽  
Opeolu M. Ogundele
Keyword(s):  
Oxidative Stability ◽  
Palm Olein ◽  
Chemical Properties ◽  
Deep Frying ◽  
Important Ingredient ◽  
Content Type ◽  
Oil Blends ◽  
Red Palm Olein ◽  
And Storage ◽  
Different Levels

PurposeThe effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.Design/methodology/approachRPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.FindingsThe results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.Originality/valueSF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

scholarly journals Single stage catalytic hydrodeoxygenation of pretreated bio-oil

BioResources ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. 2747-2755
Author(s):  
Yan Luo ◽  
Xuan Zhou ◽  
Hui Pu ◽  
Hongling Pan ◽  
Xiao Feng ◽  
...  
Keyword(s):  
Water Content ◽  
Organic Phase ◽  
Chemical Properties ◽  
Total Acid ◽  
Hydrocarbon Production ◽  
Heating Value ◽  
Structure And Morphology ◽  
Bio Oil ◽  
Lower Water Content ◽  
Different Levels

Raw bio-oil was pretreated and tested for hydrodeoxygenation (HDO) using three types of the commercial catalysts (HT-36, HT2300, and HT951T) to improve physio-chemical properties and enhance hydrocarbon yields. The three catalysts prompted different levels of hydrodeoxygenation, and the organic phase products (OLPs) yields were 25.30, 27.83, and 13.05 wt%, respectively. Moreover, OLPs had lower water content, total acid numbers (TAN), and O content as well as higher heating value (HHV), C, and H contents. For the three catalysts, HT-36 had the best HDO effects, resulting in 34.8% hydrocarbon production with improved HHV, water content value and TAN as well as element contents. The different level of HDO depended on the catalyst components, structure, and morphology. This research is beneficial for the selection and preparation of effective catalysts for bio-oil upgrading.

scholarly journals Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

2021 ◽  
Author(s):  
S.H. Terde ◽  
S.R. Lande ◽  
S.S. Ramod ◽  
N.A. Suryawanshi ◽  
V.S. Dandekar
Keyword(s):  
Cheese Whey ◽  
Pure Water ◽  
Chemical Properties ◽  
Total Sugar ◽  
Milk Products ◽  
Carbon Dioxide Gas ◽  
Physico Chemical ◽  
Cent Level ◽  
Whey Beverages ◽  
Different Levels

Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.

Sign in / Sign up

Export Citation Format

Share Document