scholarly journals A simple and reliable refractometric method to determine the total solids concentration of the cervico-vaginal bovine mucus samples

Heliyon ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. e07010
Author(s):  
Caren L. Savia ◽  
Juliana S. Osorio ◽  
Joaquín V. Rodríguez ◽  
Edgardo E. Guibert ◽  
Agustín Rinaudo
Keyword(s):  
Total Solids ◽  
Refractometric Method ◽  
Solids Concentration

scholarly journals Maiorchino cheese: physicochemical, hygienic and safety characteristics

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Francesca Conte ◽  
Andrea Ravidà ◽  
Alessandro Mandanici ◽  
Vincenzo Ferrantelli ◽  
Michele Chetta ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Total Solids ◽  
Physical Chemical ◽  
Solids Concentration ◽  
Microbiological Characteristics ◽  
Traditional Cheese ◽  
Natural Microflora ◽  
Ewe's Milk ◽  
Reducing Bacteria ◽  
Lactic Bacteria

This study assessed the physical, chemical, and microbiological characteristics of traditional <em>Maiorchino</em> cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, <em>Staphylococcus</em> spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of <em>Maiorchino</em>. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for <em>Maiorchino</em> flavour attributes. The characterisation of <em>Maiorchino</em> traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.

Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes

2003 ◽  
Vol 38 (1) ◽  
pp. 55-61 ◽  
Author(s):  
Monica Anese ◽  
Sonia Calligaris ◽  
M. Cristina Nicoli ◽  
Roberto Massini
Keyword(s):  
Redox Potential ◽  
Total Solids ◽  
Solids Concentration

scholarly journals Effects of different planes of milk feeding and milk total solids concentration on growth, ruminal fermentation, health, and behavior of late weaned dairy calves during summer

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
R. Shiasi Sardoabi ◽  
M. Alikhani ◽  
F. Hashemzadeh ◽  
M. Khorvash ◽  
M. Mirzaei ◽  
...  
Keyword(s):  
Growth Parameters ◽  
Repeated Measurements ◽  
Skeletal Growth ◽  
Ruminal Fermentation ◽  
Negative Effects ◽  
Total Solids ◽  
Solids Concentration ◽  
Structural Growth ◽  
Weaning Age ◽  
Fermentation Parameters

Abstract Background In recent years, there has been an increasing interest in using high quantities of milk or milk replacer (MR) in heat-stressed calves to alleviate the negative effects of high environmental temperatures on their performance. However, observations have indicated a decline in growth performance in the weaning and post-weaning period, which might be optimized with increasing total solids (TS) in milk and weaning age. This study aims to optimize the effects of higher quantities of milk on late weaned calves' performance by increasing TS concentration or delivery route in summer conditions. Method Forty-eight newborn Holstein calves were used in a 2 × 2 factorial arrangement with the factors of pre-weaning total plane of milk (PM) intake (low vs. high) and milk TS content (12% vs. 17%). The treatments were (1) low PM (LPM) intake with 12% TS (TS intake = 45.9 kg), (2) LPM intake with 17% TS (TS intake = 65.1 kg), (3) high PM (HPM) intake with 12% TS (TS intake = 63.7 kg); and (4) HPM intake with 17% TS (TS intake = 90.3 kg). Calves were weaned at d 83, and the study was terminated at d 103 of age. Performance data (every 10 day), skeletal growth (d 80 and 100), ruminal fermentation parameters (d 48 and 91), and behavioral measurements (d 69, 70, 93 and 94) were analyzed as repeated measurements with PROC MIXED of SAS 9.4 (SAS Institute Inc., Cary, NC). Results Calves receiving HPM consumed less PMR from d 44 to 83 of age, but they had higher ADG from d 24 to 53 of age compared to those fed LPM (PM × age, P < 0.001). In addition, calves receiving milk with 17% TS had lower PMR intake from d 14 to 83 of age, but greater ADG from d 34 to 53 compared to those receiving milk with 12% TS (TS × age, P < 0.001). Calves that received HPM had greater skeletal growth parameters compared to LPM-fed calves, with a similar effect evident for calves fed milk with 17% TS compared with those fed milk with 12% TS. Calves receiving milk with 17% TS had greater fecal scores and diarrhea occurrence than those fed milk with 12% TS in HPM, but not LPM. Conclusions Increasing PM and milk TS concentration improved growth in summer-exposed calves as demonstrated by increased pre-weaning ADG, pre- and post-weaning BW, and structural growth.

Prediction of full-scale dewatering results of sewage sludges by the physical water distribution

2001 ◽  
Vol 43 (11) ◽  
pp. 135-143 ◽  
Author(s):  
J. Kopp ◽  
N. Dichtl
Keyword(s):  
Sewage Sludge ◽  
Water Content ◽  
Water Distribution ◽  
Free Water ◽  
Full Scale ◽  
Water Release ◽  
Total Solids ◽  
Solids Concentration ◽  
Free Water Content ◽  
Sludge Cake

The dewaterabilty of sewage sludge can be described by the total solids concentration of the sludge cake and the polymer-demand for conditioning. The total solids concentration of the sludge cake depends on the physical water distribution. The various types of water in sewage sludge are mainly distinguished by the type and the intensity of their physical bonding to the solids. In a sewage sludge suspension four different types of water can be distinguished. These are the free water, which is not bound to the particles, the interstitial water, which is bound by capillary forces between the sludge flocs, the surface water, which is bound by adhesive forces and intracellular water. Only the share of free water can be separated during mechanical dewatering. It can be shown, that by thermo-gravimeteric measurement of the free water content, an exact prediction of full-scale dewatering results is possible. By separation of all free water during centrifugation the maximum dewatering result is reached. Polymer conditioning increases the velocity of the sludge water release, but the free water content is not influenced by this process. Furthermore it is not possible, to replace the measuring of the water distribution by other individual parameters such as ignition loss.

scholarly journals Leaching characteristics of poultry litter in first phase of multistage anaerobic digestion

2014 ◽  
Vol 3 (2) ◽  
pp. 76-82 ◽  
Author(s):  
Surya P Sunkavalli ◽  
A Gangagni Rao ◽  
P Swapnalata ◽  
M Zaheer
Keyword(s):  
Anaerobic Digestion ◽  
Poultry Litter ◽  
Organic Content ◽  
Total Solids ◽  
Batch Type ◽  
Solids Concentration ◽  
Inverse Effect ◽  
Leaching Experiments ◽  
Set Up ◽  
Leachate Quality

Poultry litter is highly biodegradable in nature. Therefore, it could be subjected to biomethanation to produce valuable biogas and bio-manure as byproducts. Some studies have been conducted along these lines in India by utilizing the poultry litter as a substrate in batch type dung digesters of KVIC and DENABANDHU models. However, these reactors have the drawbacks of high residence time (30 – 35 days), scum formation problems etc. Moreover, these batch type plants are not suitable for the treatment of large quantities of solid waste. Multistage anaerobic digestion has the potential to overcome some of the aforesaid issues. Anaerobic leaching experiments were conducted at different total solids concentration and pH using poultry litter in order to evaluate the leachate quality for a period of 7 days. The increase in Total solids (TS) % from 15 to 20% show inverse effect on VFA and Alkalinity. The change in pH from 8.5 to 5.5 didn’t show much impact on VFA but there is a small impact on alkalinity. It was also observed that the leaching of the organic matter in the solid to the liquid phase is very fast and it is taking place approximately in three to four days and subsequently leachate getting saturated. Therefore, reactor set up was made in the last phase to regularly remove the water from the reactor so that higher driving force is available for leaching. The study resulted in leaching of maximum organic content in the solid to liquid within three days. DOI: http://dx.doi.org/10.3126/ije.v3i2.10516 International Journal of the Environment Vol.3(2) 2014: 76-82

Kinematic viscosities of New Zealand skim-milk

1978 ◽  
Vol 45 (1) ◽  
pp. 25-35 ◽  
Author(s):  
J. H. Buckingham
Keyword(s):  
New Zealand ◽  
Seasonal Variations ◽  
Kinematic Viscosity ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Solids ◽  
Solids Concentration ◽  
Powder Manufacture ◽  
Single Batch

SummaryThe variation in kinematic viscosity (ν) with solids concentration and temperature has been determined for native skim-milk concentrates and reconstituted New Zealand skim-milk. Below 40% (w/v) total solids, samples reconstituted from a single batch of skim-milk powder model the behaviour of native concentrates obtained from an evaporation plant at all times of the year. Above 40% (w/v) agethickening and seasonal variations in the viscosity of native concentrates become significant. Age-thickening can be reduced by cooling the concentrate. These results are discussed in relation to milk powder manufacture.

scholarly journals Accumulation of the Components of Total Solids in Ripening Fruits of Tomato

1993 ◽  
Vol 118 (2) ◽  
pp. 286-292 ◽  
Author(s):  
T.E. Young ◽  
J.A. Juvik ◽  
J.G. Sullivan
Keyword(s):  
Dry Matter ◽  
Chemical Constituents ◽  
Tomato Fruit ◽  
Physiological Age ◽  
Total Solids ◽  
Residual Variation ◽  
Solids Concentration ◽  
Fruit Samples ◽  
Ripe Stage ◽  
Days After Anthesis

To identify qualitative and quantitative chemical variation in tomato fruit dry matter, crosses were made between the high soluble solids concentration (SSC) line LA 1501 (6.3% SSC when red-ripe) and the nearly isogenic commercial tomato cultivar VF 145B-7879 with a lower SSC (4.4% when red-ripe). Fruit samples from the parents and the reciprocal F1 hybrids were collected at 3-day intervals, from 25 to 52 days after anthesis, to evaluate the accumulation of various quality components throughout the development of the fruit from immature-green to red-ripe stage. Fructose and glucose concentrations, titratable acidity, pH, and percent dry weight (pulp and serum) were determined for each sample on a fresh basis. Fruit maturity was evaluated by puree color using Hunter `a' colorimeter values. Changes in most of the chemical constituents of the fruit were found to regress linearly with changes in fruit color. Regression of puree color against fruit SSC, and fructose, glucose, and total sugar concentrations described more of the observed variability in these components than days after anthesis, indicating that Hunter `a' colorimetric values provide a more precise measurement of fruit physiological age. The variation between the parents in fruit dry matter was found to be primarily due to differences in SSC. The ratio of fruit soluble to total solids concentration increased 23.7% in LA 1501 (from 61.6% to 85.3%) throughout ripening compared to-an increase of only 8.9% (from 66.3% to 75.2%) in `VF 145B-7879'. At the red ripe stage, LA 1501 possessed a 44% higher SSC than `VF 145B-7879'. Differences in fructose and glucose accounted for 41% of the variation in SSC between the two lines. An unidentified component(s) was responsible for the residual variation. Application of the genetic and physiological information generated from this study can be used to isolate and select for genes controlling accumulation of tomato fruit dry matter.

Sign in / Sign up

Export Citation Format

Share Document