Factors affecting yield and chemical quality of goat milk chhana

A comparative study of chemical qualities of raw milk of cow and goat was conducted at Livestock production and management (unit), Department of NRM, faculty of agriculture, MGCGV Chitrakoot – Satna (M.P.) during January, 2020. The objective was to find out the comparative chemical qualities of raw milk of cow and goat for three animal each viz., cow and goat for ten days as replication different parameter were subject to statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic can be finding. In view of the finding and results presented above, it may be concluded that the chemical quality of milk of cow was superior than goat milk, due to higher protein, specific gravity, fat content, lactose, total solid and solid not fat and lower ash and water content in cow milk.

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Chemical Analysis of the Principal Flavonoids of Radix Hedysari by HPLC

Natural Product Communications ◽

10.1177/1934578x1000500409 ◽

2010 ◽

Vol 5 (4) ◽

pp. 1934578X1000500

Author(s):

Yi Liu ◽

Yuying Zhao ◽

Hubiao Chen ◽

Bin Wang ◽

Qingying Zhang

Keyword(s):

Chemical Analysis ◽

Chemical Quality ◽

Factors Affecting ◽

Harvesting Time ◽

Processing Procedure ◽

Marker Compounds ◽

Almost All ◽

Different Origins

Five major flavonoids in 48 batches of Radix Hedysari from different origins have been simultaneously evaluated by HPLC. Among the five major flavonoids, four, ononin, formononetin-7- O-β-D-glucopyranoside-6″- O-malonate, formononetin and medicarpin, were detected in almost all the samples and thus can be used as marker compounds to evaluate the chemical quality of Radix Hedysari, while naringin was not suitable because it was not be detected in most samples. Further analysis of the contents of the four flavonoids in different samples showed that processing procedure, harvesting time and habitats were important factors affecting the flavonoid contents of Radix Hedysari.

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Factors affecting ascorbic acid content and keeping quality of Shammi goat milk

Small Ruminant Research ◽

10.1016/0921-4488(96)00853-x ◽

1996 ◽

Vol 21 (2) ◽

pp. 121-125 ◽

Cited By ~ 3

Author(s):

J.M. Jandal

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Goat Milk ◽

Ascorbic Acid Content ◽

Factors Affecting ◽

Keeping Quality

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Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

Science & Technology Development Journal - Economics - Law and Management ◽

10.32508/stdjelm.v4i3.564 ◽

2020 ◽

Vol 4 (3) ◽

pp. First

Author(s):

Tran Minh Hieu ◽

Nguyen Duong Ngoc Mai Chi

Keyword(s):

Customer Satisfaction ◽

Service Quality ◽

Test Method ◽

Quality Of Services ◽

Factors Affecting ◽

Factors Influencing ◽

Alpha Reliability ◽

Survey Results ◽

Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

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"A Study on the Factors Affecting the Quality of Employment for Persons with Hearing Impairment*"

JOURNAL OF SPECIAL EDUCATION & REHABILITATION SCIENCE ◽

10.23944/jsers.2018.06.57.2.16 ◽

2018 ◽

Vol 57 (2) ◽

pp. 357-383

Author(s):

Seung-Mi Ha ◽

Dal-Yob Lee

Keyword(s):

Hearing Impairment ◽

Factors Affecting

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THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

HUE UNIVERSITY JOURNAL OF SCIENCE AGRICULTURE AND RURAL DEVELOPMENT ◽

10.26459/jard.v83i5.3080 ◽

2014 ◽

Vol 83 (5) ◽

Author(s):

Nguyễn Thị Hồng Thu ◽

Đặng Minh Nhật ◽

Nguyễn Hoàng Dung

Keyword(s):

Room Temperature ◽

Fermentation Process ◽

Inoculum Size ◽

Wine Fermentation ◽

Wine Production ◽

Factors Affecting ◽

Natural Fermentation ◽

Tropical Asia ◽

Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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