scholarly journals Evaluation of the relationship between freezing point and suction in chloride loess

2022 ◽  
Vol 130 ◽  
pp. 105780
Author(s):  
Xiangang Zhou ◽  
Songhe Wang ◽  
Xiaoliang Yao ◽  
Weihang Ye ◽  
Jiulong Ding
Keyword(s):  
Freezing Point ◽  
The Relationship

The measurement of pF in soil by freezing-point

1938 ◽  
Vol 28 (4) ◽  
pp. 644-653 ◽  
Author(s):  
R. K. Schofield ◽  
J. V. Botelho da Costa
Keyword(s):  
Moisture Content ◽  
Soil Sample ◽  
Freezing Point ◽  
Freezing Temperature ◽  
The Moment ◽  
The Relationship

Two procedures are described for ascertaining the relationship between the freezing-point and moisture content of a soil. Since the soil sample is dried in the process of freezing, it is necessary to estimate how much water has been frozen out of the soil at the moment when the freezing temperature is recorded.Procedure A embodies all the precautions which appear desirable when the greatest accuracy is required. Procedure B is simple and rapid and yet accurate enough for routine estimations.

THE FREEZING POINT OF MILK PRODUCED IN FOUR MARKETS IN TENNESSEE

1966 ◽  
Vol 29 (10) ◽  
pp. 319-322 ◽  
Author(s):  
B. J. Demott
Keyword(s):  
High Temperatures ◽  
Freezing Point ◽  
Weather Conditions ◽  
Vapor Pressures ◽  
Freezing Point Depression ◽  
Seasonal Differences ◽  
High Vapor ◽  
Early Fall ◽  
The Relationship

Summary Seasonal differences occur in the freezing point depression (Δ) of milk produced in Tennessee, A larger Δ occurred in the colder months of the year than in the summer and early fall of 1963 and 1964. Weather conditions were of more significance in the fall and spring than in winter and summer. High temperatures and high vapor pressures were associated with smaller Δ's. The Δ between herds was statistically different, but this difference could not be attributed to the breed of cow in the herd. Producers whose milk had a small average Δ had, in many cases, a great deal of variation in their Δ's. The relationship between quantity of milk sold per producer and Δ is, at most, very slight.

Influence of diet on the productivity and characteristics of goat milk

2016 ◽  
Author(s):  
Nadiia Zazharska ◽  
Olexandra Boyko ◽  
Viktor Brygadyrenko
Keyword(s):  
Protein Content ◽  
Freezing Point ◽  
Goat Milk ◽  
Maximum Difference ◽  
Goat Breed ◽  
Mixed Feed ◽  
Quality Of Milk ◽  
Milk Solids ◽  
The Relationship

The relationship between the quality of milk of different breeds of goat and their diets was assessed. Anglo-Nubian, German White and Alpine goats were used in the experiment, with 7 goats representing each breed. The influence of two diets viz., a routine diet (hay and concentrates) and a diet improved by introduction of granulated alfalfa hay, cabbage and carrots, as well as mixed feed on productivity and characteristics of goat milk were investigated. Goats were machine milked twice daily and the quantity as well as quality of milk were assessed. Results indicated that the milk yield of the Alpine goats increased 3 times; and that of the German White goats increased more than 2.5 times when fed improved diet. Feeding improved diet resulted in significant increase in fat content of milk irrespective of the goat breed. A significant increase in the protein, lactose, and consequentially the, dry non-fat milk solids was observed in Anglo-Nubian and German White goats when fed the improved diet. However, when compared to German White and Alpine goats, highest fat, protein and lactose contents were recorded in milk of Anglo-Nubian goats both on routine and improved diet. The maximum difference in biochemical parameters of milk upon changing the diet was also found in Anglo-Nubian goats. Further, the freezing point and electrical conductivity of the milk decreased irrespective of the breed when goats were fed improved diet. An inverse relationship was found between the protein content in the goats’ milk and the freezing point: with increase in the protein content, the freezing point was reduced.

Remember the water - a comment on EPS colligative properties

2001 ◽  
Vol 43 (6) ◽  
pp. 17-23 ◽  
Author(s):  
K. Keiding ◽  
L. Wybrandt ◽  
P. H. Nielsen
Keyword(s):  
Activated Sludge ◽  
Freezing Point ◽  
Published Data ◽  
Freezing Point Depression ◽  
Swelling Properties ◽  
Charged Polymers ◽  
Drying Rates ◽  
The Relationship ◽  
Colligative Properties

The relationship between water and activated sludge components was examined. Reevaluation of published data on freezing point depression, drying rates and dewatering has been performed. The basis of this has been the assumption that the water/sludge relationship is considered to be a colligative effect. Since the results indicate this to be the case, we suggest that the published concepts of “pools of water” are false. Data on swelling properties of EPS as a function of pH suggests that the colligative properties are largely determined by the counterions of charged polymers and surfaces.

The relationship in the cow between the osmotic pressure of milk and of blood

1965 ◽  
Vol 32 (1) ◽  
pp. 79-88 ◽  
Author(s):  
J. V. Wheelock ◽  
J. A. F. Rook ◽  
F. H. Dodd
Keyword(s):  
Mammary Gland ◽  
Osmotic Pressure ◽  
Freezing Point ◽  
Venous Blood ◽  
Milk Composition ◽  
Milk Secretion ◽  
Freezing Point Depression ◽  
Short Period ◽  
The Relationship ◽  
Slight Alteration

SummarySimilar, marked variations in the freezing-point depressions of jugularvenous blood and of milk throughout a day were observed in cows when drinkingwater was offered for a single, short period each day. Values for milk were found to agree more closely, however, with those for mammary-venous blood than with those for jugular-venous blood. It appears that milk is in osmotic equilibrium with the blood flowing through the udder continuously throughout the period the milk remains within the udder and not only during its formation, and that milk secretion causes a slight alteration in the osmotic pressure of fluids within the immediate locality of the mammary gland. Changes in the milk composition that occurred in association with the observed changes in freezing-point depression were consistent with a movement of water into or out of the udder in response to any change in the osmotic pressure of blood.

scholarly journals Relationship Between Content of Ketone Bodies in Milk and Milk Freezing Point of Polish Holstein-Friesian Cows in Early Lactation

2020 ◽  
Vol 20 (2) ◽  
pp. 693-707
Author(s):  
Agnieszka Otwinowska-Mindur ◽  
Ewa Ptak ◽  
Zygmunt Kowalski ◽  
Marta Sabatowicz
Keyword(s):  
Ketone Bodies ◽  
Freezing Point ◽  
Milk Composition ◽  
Early Lactation ◽  
Lactation Stage ◽  
Holstein Friesian ◽  
Cattle Breeders ◽  
Daily Milk Yield ◽  
The Relationship ◽  
Friesian Cows

AbstractThe objective of this study was to determine the relationship between milk β-hydroxybutyrate (BHB), acetone (ACE) as well as parity and lactation stage and milk freezing point (MFP) in Polish Holstein-Friesian cows in early lactation. Additionally, we studied the relationship between milk ketone bodies and daily milk yield (DMY), fat (MF) and protein (MP) content in milk. The data obtained from the Polish Federation of Cattle Breeders and Dairy Farmers, comprised 749,894 test day milk samples, collected between 6 and 60 days in milk (DIM) from 521,049 lactations of 514,066 cows. Milk BHB and ACE were determined using the Fourier transform infrared (FTIR) technology. Four classes of parities were created: first, second, third, and fourth to seventh and two classes of lactation stage: 5–21 and 22–60 DIM. BHB was grouped into five classes: ≤0.05, 0.06–0.10, 0.11–0.20, 0.21–0.50 and >0.50 mmol/L, and ACE was also classified into five classes: ≤0.05, 0.06–0.10, 0.11–0.15, 0.16–0.30 and >0.30 mmol/L. Data on MFP, DMY, and MF and MP content were analyzed using the MIXED procedure of SAS and a linear model in which effects of parity, lactation stage, BHB and ACE classes were included, together with interactions between lactation stage and BHB classes, parity and BHB classes, lactation stage and ACE classes, and parity and ACE classes. The differences among parity, lactation stages, BHB and ACE classes in MFP, DMY, MF and MP were highly significant. There was a clear tendency for decreasing of MFP with increasing of BHB. Such a trend did not occur in case of ACE. DMY and MP decreased and MF increased with increasing BHB or ACE. In conclusion, since MFP can be measured relatively easily and is well related to milk BHB content, it may be used in the prediction of diagnostic models of ketosis based on milk composition.

scholarly journals The relationship between freezing point of milk and milk components and its changes during lactation in Czech Pied and Holstein cows

2005 ◽  
Vol 53 (5) ◽  
pp. 63-70 ◽  
Author(s):  
Gustav Chládek ◽  
Vladimír Čejna
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Milk Protein ◽  
Freezing Point ◽  
Fat Content ◽  
Holstein Cows ◽  
Milk Protein Content ◽  
Milk Components ◽  
The Relationship

The freezing point of milk (FPM) is an instant indicator of violated technological quality of raw milk, especially of dilution. FPM can also vary due to numerous effects associated with changes in milk composition and milk characteristics. Beside the effect of season, phase of lactation, breed, milk yield, sub-clinical mastitis etc. the impacts of nutrition and dietary or metabolic disorders are the most significant and the most frequent (GAJDŮŠEK, 2003). FPM is a relatively stable physical characteristic and due to osmotically active elements it ranges from – 0.510 to – 0.535 °C (HANUŠ et al., 2003b). Recently ŠUSTOVÁ (2001) studied the freezing point of milk in pool samples; she observed seasonal changes in FPM of mixed milk and the effect of different diets on FPM values. KOLOŠTA (2003) looked into the effect of grazing season on FPM. HANUŠ et al. (2003a) analysed possible effects of handling of milk components on FPM.The aim of this work was to describe the relationship between FPM and milk components and the impact of breed, number and phase of lactation on FPM. We analysed 328 milk samples in total, out of which 137 samples were of Czech Pied cows and 191 samples of Holstein cows. The effect of number and phase of lactation was evaluated for both breeds together. The greatest coefficients of correlation in total were found between FPM and lactose content (r = 0.600) and solids non fat (r = 0.523). Lower coefficients of correlation were found between FPM and milk fat content (r = 0.235), milk protein content (r = 0.260) and urea concentration (r = 0.256). These coefficients were considerably lower in Holstein cows than in Czech Pied cows. The coefficients of correlation between FPM and number and phase of lactation and somatic cells count were insignificant. The total mean value of FPM was – 0.534 °C. Breed statistically significantly (P<0.01) affected FPM (+0.006 °C in C breed) and milk fat content (+0.19 % in H breed). Breed highly significantly (P<0.001) affected daily milk yield (+4.9 kg milk in H), milk protein content (+0.27 % in C) and solids non fat (+0.37 % in C). On the contrary, breed had no significant effect on lactose content, urea concentration and somatic cells count.Variability of FPM was greater in Czech Pied cows (5.9 %) than in Holstein cows (0.9 %). Number of lactation had no significant effect on FPM (maximum difference between lactations was 0.008 °C). Phase of lactation had no significant effect on FPM either. Our study revealed the fact that FPM was most of all affected by lactose content and solids non fat. However, the decrease of lactose content was compensated by a tendency of mammary glad to keep constant osmotic pressure. As the somatic sells count was low, there was no decline in lactose content during later lactations so no significant decrease of FPM occurred.

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