scholarly journals The effect of citric acid and sodium bicarbonate concentration on the quality of effervescent of red ginger extract

2019 ◽  
Vol 383 ◽  
pp. 012022
Author(s):  
Giyatmi ◽  
D K Lingga
Keyword(s):  
Citric Acid ◽  
Sodium Bicarbonate ◽  
Bicarbonate Concentration ◽  
Ginger Extract ◽  
Red Ginger

scholarly journals EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE”

2019 ◽  
Vol 9 (1) ◽  
pp. 28-36
Author(s):  
Wuri Marsigit ◽  
Laili Susanti ◽  
Lia Marzalena
Keyword(s):  
Immersion Time ◽  
Consumer Preference ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Chemical Quality ◽  
Ginger Extract ◽  
Average Value ◽  
Randomized Design ◽  
Red Ginger

ABSTRACTQuality improvement  of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The  purpose  of  this  study  was  to  determine  the  effect  of  variations  in  theconcentration   of   red   ginger   juice   and   the   length   of   immersion   on  chemical   quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %.  The  panelists  preferred  the  average  value  of  the  whole (texture, aroma, and tate)  was  found  in  the  P1T1 sample  with  a  treatment  of  red  ginger  concentration  of  0.05%  and  immersion  time  for  10 minut  

scholarly journals Formulasi Sediaan Tablet Effervescent dari Ekstrak Etanol Tanaman Bundung (Actionoscirpus grossus) sebagai Antioksidan

2021 ◽  
Vol 7 (1) ◽  
pp. 128-139
Author(s):  
Noval Noval ◽  
Ilham Kuncahyo ◽  
Adam Ferdian Sigit Pratama ◽  
Syafira Nabillah ◽  
Roosma Hatmayana
Keyword(s):  
Citric Acid ◽  
Sodium Bicarbonate ◽  
Plant Extract ◽  
Metal Binding ◽  
Research Method ◽  
Negative Impact ◽  
The Body ◽  
Antioxidant Compounds ◽  
Bicarbonate Concentration ◽  
Optimum Formula

Bundung (Actinoscirpus grossus) is a plant that contains an antioxidant compound proven in previous studies, which has a moderate antioxidant or IC50 by 128 ppm. Antioxidant compounds can reduce the negative impact of oxidants, including metal binding enzymes and proteins. Antioxidant compounds act by donating one electron to the oxidant compound to inhibit oxidants activity. The purpose of this study was to formulate the Bundung plant extract into effervescent tablets, obtain effervescent samples that are physically stable, and can be used as antioxidants to inhibit free radicals in the body. The research method was experimental by using scoring parameters to determine the most optimal formulation. Physical evaluation includes organoleptic, weight uniformity, friability, hardness, and dissolving time. The results showed that the optimum formula was the formula I with a concentration of 68 mg of citric acid and sodium bicarbonate. Tablet effervescent is a brown color and characteristic odor of Bundung plant extract. Effervescent tablets have an weight uniformity (0.314 grams), friability (0.05%), hardness (7.75 ± 0.43 kg). Variations in citric acid and sodium bicarbonate concentration can affect uniformity, friability, hardness, and dissolving time. Room conditions cause this during the production process of effervescent tablets.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

scholarly journals Effect of Oral Administration of Selenium and Vitamin E on the Quality of Fresh, Refrigerated and Frozen Semen in French Bulldog Breed Dogs

2017 ◽  
Vol 45 (1) ◽  
pp. 7
Author(s):  
Marcelo George Mungai Chacur ◽  
Mariana Grandis Ripari de Souza ◽  
Camila Dutra de Souza ◽  
Camila Pires Cremasco
Keyword(s):  
Vitamin E ◽  
Citric Acid ◽  
Oral Administration ◽  
Liquid Nitrogen ◽  
Sperm Concentration ◽  
Oral Supplementation ◽  
Frozen Semen ◽  
French Bulldog ◽  
Fresh Semen

Background: New methodologies have been developed seeking to maximize pregnancy rate in female dogs created in commercial kennels, and also in order to maintain the quality of canine semen after dilution, refrigeration or freezing. One of the main factors that generate damage to sperm is oxidative stress, to minimize sperm damage, selenium and antioxidants like vitamin E are administered, by oral administration, seeking to improve the quality of semen. The objective was to study the effect of vitamin E and selenium, by oral administration, in the quality of fresh, refrigerated and frozen semen in adult dogs French Bulldog breed.Materials, Methods & Results: Semen samples were collected from 5 adult dogs, French Bulldog breed, being 2 semen drawing before the daily oral supplementation with vitamin E and selenium (ESE®) and semen drawing at 20, 40 and 60 days after the beginning of oral supplement. The ejaculated samples were diluted in TRIS - fructose citric acid (3.28 g TRIS-hydroxy-methyl-amino-methane, 1.78 g of citric acid monohydrate and 1.25 g of D - fructose, dissolved in 100 mL of distilled water and added of 20% egg yolk and 6% of glycerol. The characteristics evaluated in fresh semen were: volume (mL), color, appearance, concentration (x106 / mL), sperm motility (%), sperm strength (1 to 5) and morphology (%). For refrigerated and frozen semen were analyzed: sperm motility (%), sperm strength (1-5) and morphology (%). Diluted semen samples were centrifuged at: 1500 g/10 min and “pellets” formed by sperm of each ejaculated, detached from the tube wall were diluted homogeneously in the diluent TRIS type up to the final volume of 1.5 mL. After that, packaged in 0.5 mL French straws, kept under refrigeration at 5ºC/4 h, placed in nitrogen vapor at -120ºC/15 min, and dipped in liquid nitrogen at -196ºC and then stored on identified rachis and stored in liquid nitrogen container until the time of thawing in  water bath at 37°C/30 s for semen microscopic analysis. Data from fresh, refrigerated and frozen semen were statistically analyzed by analysis of variance and the average compared by 5% of Tukey test. Fresh semen sperm concentration differed (P < 0.05) between the samples, rising after 40 days after the beginning of oral supplementation with selenium and vitamin E. For the spermatic strength, better score (P < 0.05) was observed at collection 4, in 40 days after the beginning of oral supplementation to dogs. For fresh and refrigerated semen, the total defects, defects of head, acrosome and tail did not differ (P > 0.05) between the samples. Total sperm defects and minor head and tail defects did not differ (P > 0.05) between the samples in post-thawing. Regarding the acrosome defects after thawing, there was a significant reduction (P < 0.05) in samples performed 40 and 60 days after the beginning of oral supplementation with selenium and vitamin E.Discussion: Attention should be paid for what purpose the extenders within the refrigeration or freezing biotech will be used. The managed supplement, by oral administration, containing selenium and vitamin E, influenced beneficially raising the sperm concentration in fresh semen and decreasing the acrosome defects in frozen semen. Oral administration of supplementation with selenium and vitamin E is recommended for improving the quality of fresh and frozen semen in dogs.

Reliability and Effect of Sodium Bicarbonate: Buffering and 2000-m Rowing Performance

2012 ◽  
Vol 7 (2) ◽  
pp. 152-160 ◽  
Author(s):  
Amelia J. Carr ◽  
Gary J. Slater ◽  
Christopher J. Gore ◽  
Brian Dawson ◽  
Louise M. Burke
Keyword(s):  
Calcium Carbonate ◽  
Confidence Interval ◽  
Sodium Bicarbonate ◽  
Pairwise Comparisons ◽  
Bicarbonate Concentration ◽  
Mean Power ◽  
Typical Error ◽  
Rowing Performance ◽  
Rowing Ergometer ◽  
Double Blinded

Purpose:The aim of this study was to determine the effect and reliability of acute and chronic sodium bicarbonate ingestion for 2000-m rowing ergometer performance (watts) and blood bicarbonate concentration [HCO3−].Methods:In a crossover study, 7 well-trained rowers performed paired 2000-m rowing ergometer trials under 3 double-blinded conditions: (1) 0.3 grams per kilogram of body mass (g/kg BM) acute bicarbonate; (2) 0.5 g/kg BM daily chronic bicarbonate for 3 d; and (3) calcium carbonate placebo, in semi-counterbalanced order. For 2000-m performance and [HCO3−], we examined differences in effects between conditions via pairwise comparisons, with differences interpreted in relation to the likelihood of exceeding smallest worthwhile change thresholds for each variable. We also calculated the within-subject variation (percent typical error).Results:There were only trivial differences in 2000-m performance between placebo (277 ± 60 W), acute bicarbonate (280 ± 65 W) and chronic bicarbonate (282 ± 65 W); however, [HCO3−] was substantially greater after acute bicarbonate, than with chronic loading and placebo. Typical error for 2000-m mean power was 2.1% (90% confidence interval 1.4 to 4.0%) for acute bicarbonate, 3.6% (2.5 to 7.0%) for chronic bicarbonate, and 1.6% (1.1 to 3.0%) for placebo. Postsupplementation [HCO3−] typical error was 7.3% (5.0 to 14.5%) for acute bicarbonate, 2.9% (2.0 to 5.7%) for chronic bicarbonate and 6.0% (1.4 to 11.9%) for placebo.Conclusion:Performance in 2000-m rowing ergometer trials may not substantially improve after acute or chronic bicarbonate loading. However, performances will be reliable with both acute and chronic bicarbonate loading protocols.

scholarly journals Successful Management of Refractory Type 1 Renal Tubular Acidosis with Amiloride

2017 ◽  
Vol 2017 ◽  
pp. 1-3
Author(s):  
Patrick Oguejiofor ◽  
Robert Chow ◽  
Kenneth Yim ◽  
Bernard G. Jaar
Keyword(s):  
Citric Acid ◽  
Sodium Bicarbonate ◽  
Sjögren’S Syndrome ◽  
Muscle Pain ◽  
Sjögren's Syndrome ◽  
Sjogren’S Syndrome ◽  
Sjogren's Syndrome ◽  
Potassium Citrate ◽  
Sjögren‘S Syndrome

A 28-year-old female with history of hypothyroidism, Sjögren’s Syndrome, and Systemic Lupus Erythematosus (SLE) presented with complaints of severe generalized weakness, muscle pain, nausea, vomiting, and anorexia. Physical examination was unremarkable. Laboratory test showed hypokalemia at 1.6 mmol/l, nonanion metabolic acidosis with HCO3 of 11 mmol/l, random urine pH of 7.0, and urine anion gap of 8 mmol/l. CT scan of the abdomen revealed bilateral nephrocalcinosis. A diagnosis of type 1 RTA likely secondary to Sjögren’s Syndrome was made. She was started on citric acid potassium citrate with escalating dosages to a maximum dose of 60 mEq daily and potassium chloride over 5 years without significant improvement in serum K+ and HCO3 levels. She had multiple emergency room visits for persistent muscle pain, generalized weakness, and cardiac arrhythmias. Citric acid potassium citrate was then replaced with sodium bicarbonate at 15.5 mEq every 6 hours which was continued for 2 years without significant improvement in her symptoms and electrolytes. Amiloride 5 mg daily was added to her regimen as a potassium sparing treatment with dramatic improvement in her symptoms and electrolyte levels (as shown in the figures). Amiloride was increased to 10 mg daily and potassium supplementation was discontinued without affecting her electrolytes. Her sodium bicarbonate was weaned to 7.7 mEq daily.

scholarly journals Preparation and evaluation a new formula of denture cleansers (a comparative study)

2016 ◽  
Vol 4 (2) ◽  
pp. 38
Author(s):  
Amer A. Taqa ◽  
Tarik Y. K. Bashi ◽  
Safwan M. Al –Aubadi
Keyword(s):  
Citric Acid ◽  
Sodium Bicarbonate ◽  
Salt Solution ◽  
Base Material ◽  
Chemical Compounds ◽  
Saturated Salt Solution ◽  
Denture Base ◽  
Thyme Oil ◽  
New Formula ◽  
Denture Cleansers

The objective of this study is to prepare and study chemical compounds for cleaning denture from locally available materials. The chemical compounds solutions were (sodium bicarbonate with alum), (sodium bicarbonate with citric acid), (sodium bicarbonate with apple vinegar), (sodium bicarbonate with clear commercial vinegar), (sodium bicarbonate with thyme oil), (saturated salt solution), (clear commercial vinegar), (alum). The main study, the effects of the chemical compounds solutions were evaluated on the (color, water Sorption and transverse strength) of heat cured denture base material. The t-test showed that the highest increase in optical density for the specimens immersed in (alum), (sodium bicarbonate +alum), (sodium bicarbonate + apple vinegar) solutions at 1/2 hr immersion and it increased more at 8 hrs immersion. The conclusions of this study showed that the safest prepared solutions on the denture base material that could be used as denture cleansers are (sodium bicarbonate{7g}with clear commercial vinegar{5ml}), (sodium bicarbonate {2g} with thyme oil {3.57g}), (saturated salt solution {40g}) at 1/2 hr and 8 hrs of immersion. While, (sodium bicarbonate {2g} with citric acid {4.57g}) solution appeared its safety at 1/2 hr immersion only.

scholarly journals Defining features in the kinetics of sodium carbonate-bicarbonate solution carbonization and the quality of the resulting sodium bicarbonate crystals

2021 ◽  
Vol 4 (10(112)) ◽  
pp. 38-44
Author(s):  
Mykola Porokhnia ◽  
Musii Tseitlin ◽  
Svitlana Bukhkalo ◽  
Vladimir Panasenko ◽  
Tetiana Novozhylova
Keyword(s):  
Carbon Dioxide ◽  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Diffusion Resistance ◽  
Crystal Formation ◽  
Gas Velocity ◽  
Laboratory Equipment ◽  
Gas Consumption ◽  
Kinetics Of

This paper reports a study into the influence of temperature and gas consumption on the carbonization kinetics (saturation with carbon dioxide) of sodium carbonate-bicarbonate solution. The study also examined the quality and speed of crystal formation in this process. This research is predetermined by the environmental problems faced by modern enterprises that produce purified sodium bicarbonate – an insufficient degree of carbonization and, as a result, excessive air pollution with carbon dioxide, which did not participate in the reaction during the process. This study addresses these particular issues. As a result of using specialized laboratory equipment, it was found that an increase in the absorbent temperature from 79 to 85 °C leads to a decrease in the maximum degree of carbonization of the solution from 64 to 59 %. In contrast, the quality of the resulting sodium bicarbonate crystals improves but only in the range from 79 to 82 °C. With a further increase in temperature, the quality stabilizes. It is shown that the carbonization rate increases with increasing specific consumption of the absorbent (carbon dioxide) and is characterized by a negative correlation with the value of oversaturation of the absorbent in terms of NaНCO3. The quality of sodium bicarbonate crystals decreases with increasing gas velocity. Thus, it was reasonable to assume that the established dependence of the kinetics of carbonization of Na2CO3 and NaНCO3 solution on the gas velocity in the apparatus is explained by the inhibition of СО2 absorption, which is caused by the diffusion resistance of sodium bicarbonate crystallization. To improve the quality of crystals and the productivity of carbonization by reducing the supersaturation in terms of NaНCO3, it is recommended to introduce a seed crystal in the zone of binding of crystals in the carbonization columns.

scholarly journals Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia

2021 ◽  
Vol 15 ◽  
pp. 117863022110375
Author(s):  
Derebew Aynewa ◽  
Zemichael Gizaw ◽  
Aklilu Feleke Haile
Keyword(s):  
Citric Acid ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Bacteriological Quality ◽  
Before And After ◽  
Effect Level ◽  
The Mean ◽  
Structured Questionnaire

Background: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. Methods: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep’s carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In addition, we administered a structured questionnaire and an observational checklists to assess knowledge and hygienic practices of workers. Bacteriological quality of sheep carcasses were analyzed using the methods described by the US bacteriological analytical manual. Results: The mean count for aerobic bacteria of the sheep carcasses before and after citric acid spray were 7.2log10 CFU/ml and 6.4log10 CFU/ml, respectively. The test results also showed that 21 (84%) and 15 (60%) of the swab samples were positive before and after spraying citric acid, respectively. The mean counts for coliform bacterial of the sheep carcasses before and after citric acid spray were 3.5log10 CFU/ml and 2.9log10 CFU/ml, respectively. The mean total aerobic and coliform counts before and after citric acid spray were significantly different ( P < .05). Regarding the hygiene condition of workers, all the respondents reported that they always washed their hands with soap before and after entering the slaughtering room and 23 (53.5%) of the workers reported that they used hot water. Thirty-one (72.1%) of the workers reported that they do not used soap to wash hands after visiting toilet. Thirty-five (81.4%) of the production workers did not wear mouth mask while handling and distribute meat/carcass. On the other hand, all of the workers wore capes, gowns and boots at the time of the observation and only 18 (18.6%) of the production workers wore gloves at the time of the survey. Conclusion: The current study revealed that significant proportion of sheep carcasses were positive for total aerobic bacteria and total coliform. Moreover, the study also showed that spraying of sheep carcasses with 2.5% citric acid significantly reduced the total coliform and aerobic counts. However, we did not assessed how much spray results to this effect. Therefore, we recommended further studies to determine how much spray of 2.5% citric acid significantly reduce bacterial contamination of sheep carcasses. In addition, the abattoir has to follow the food hazard analysis critical control point (HACCP) system to minimize meat contamination during harvesting and processing. The abattoir has to also implement strict operation laws to improve hygiene conditions of the workers. In addition, the abattoir can minimize meat contamination using 2.5% citric acid as a decontaminant.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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