A Study of Neuromuscular Regeneration Under Different Levels of Vitamin C Intakes

<p>ABSTRACT</p><p>An experiment to determine Thai catfish's (Pangasius hypophthalmus Fowler) immunity was carried out using different levels of ascorbic acid (0, 1.000, 2.000 and 3.000 mg/kg feed). Fish of 15-20 g in weight were kept in aquaria for 6 weeks with density of 15 fish/aquaria. Feed was given at 5-10 % of total biomass with frequency of three times a day. The blood sampling was taken every week and the challenge test with Aeromonas hydrophila (106cells/mm3) injection intramuscular was done on the 30th day. The result of this experiment shown that feed with ascorbic acid of 2.000 mg/kg was elevated the cellular responses such as: leucocyte total (34.850 cels/mm3), differential of leucocyte (lymphocyte: 72,2%, monocyte: 8,0%, neutrophyl: 7,8%), phagocytic index (13%) and humoral response (titre antibody: 0.829 serum aglutination unit), which at the same time proves high level of survival rate against the artificial injection using A. hydrophila. Key words : Ascorbic acid, fish immunity, Thai catfish, Pangasius hypophthalmus. ABSTRAK Suatu penelitian telah dilakukan di laboratorium dengan menggunakan ikan jambal Siam (Pangasius hypophthalmus Fowler) untuk melihat tingkat kekebalan ikan dengan menambahkan vitamin C pada pakan (0, 1.000, 2.000 dan 3.000 mg/kg pakan). Ikan jambal Siam ukuran 15-20 g dipelihara dalam aquarium selama 6 minggu dengan kepadatan 15 ekor/wadah. Pemberian pakan dilakukan 3 kali sehari sebanyak 5-10% dari bobot biomasa, pengambilan contoh darah dilakukan setiap minggu dan uji tantang dilakukan pada hari ke-30 dengan bakteri Aeromonas hydrophila (106 sel/mm3) secara intramuskular. Hasil penelitian menunjukkan bahwa penambahan vitamin C sebanyak 2.000 mg/kg pakan menyebabkan meningkatnya respon seluler antara lain: total lekosit (34.850 sel/mm3), jenis lekosit (limfosit: 72,2%, monosit: 8,0%, netrofil: 7,7% dan trombosit: 17,6%) indeks fagositik 13% dan respon humoral (titer antibodi: 0,829 unit serum aglutinasi). Kelangsungan hidup ikan jambal Siam dengan respon seluler demikian mencapai 100%. Kata kunci : Vitamin C, imunitas ikan, ikan jambal Siam, Pangasius hypophthalmus.</p>

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Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum L.) by Titration Method

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.14.1.15738.164-178 ◽

2018 ◽

Vol 14 (1) ◽

pp. 164 ◽

Cited By ~ 3

Author(s):

Nerdy Nerdy

Keyword(s):

Immune System ◽

Vitamin C ◽

Human Body ◽

Bell Pepper ◽

Titration Method ◽

Metaphosphoric Acid ◽

Yellow Orange ◽

Different Color ◽

Different Levels

Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.

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In Vitro Detection of Some Active Compounds in Stressed Callus of Mungbean (Vigna Radiata L.)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/923/1/012048 ◽

2021 ◽

Vol 923 (1) ◽

pp. 012048

Author(s):

Ekhlas A.J. El-Kaaby ◽

Hassan A. A. Al-Saady ◽

Wifaq A. M. Al-Kaisy

Keyword(s):

Phenolic Compounds ◽

Genetic Engineering ◽

Vitamin C ◽

Agricultural Research ◽

Ms Medium ◽

Coumaric Acid ◽

Gentisic Acid ◽

Engineering Department ◽

Different Levels

Abstract An experiment was conducted at the Ministry of Sciences and Technology/Directorate of Agricultural Research, Genetic Engineering Department. In Vitro callus cultured on (MS) medium supplemented with different levels of NaCl, brassinolides and vitamin C. H.P.L.C technique was used to detect the phenolic compounds in different treatments of mungbean stressed callus. The results showed various responses for accumulation of phenolic compounds in different treatments of mungbean stressed callus for example, 15dS.m−1NaCl+40mg.L−1vitamin C+0.04mg.L−1brassinolide) accumulated highest concentration of Hydroxybenzonic acid, Tannic acid, Gallic acid, Quercetin and Syrinigic acid (280.44, 135.16, 286.49, 778.93 and 778.93 μg.ml−1) respectively, while highest accumulation of Chlorogenic acid, Gentisic acid, Sikimick acid and Coumaric acid were found in (6dS.m−1NaCl+40mg.L−1vitamin C+0.04mg.L−1brassinolide) treatment reached (230.27, 208.21, 846.52 and 522.62 μ.mg−1)respectively. Furthermore, 6dS.m−1NaCl+0.04mg.L−1 brassinolide and 15dS.m−1 NaCl+0.04mg.L−1 brassinolide achieved highest accumulation (933.83 and 407.48 μg.ml−1) for Ferulic acid and Protocatechuric acid respectively.

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The Effect of Different Levels of Vitamin C and Cholecalciferol with Adequate or Marginal Levels of Dietary Calcium on Performance and Eggshell Quality of Laying Hens

Poultry Science ◽

10.3382/ps.0751227 ◽

1996 ◽

Vol 75 (10) ◽

pp. 1227-1235 ◽

Cited By ~ 29

Author(s):

K. KESHAVARZ

Keyword(s):

Vitamin C ◽

Laying Hens ◽

Dietary Calcium ◽

Eggshell Quality ◽

Different Levels

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Response Of Cauliflower To Nitrogen Fixing Biofertilizer And Graded Levels Of Nitrogen

Journal of Agriculture and Environment ◽

10.3126/aej.v12i0.7562 ◽

2013 ◽

Vol 12 ◽

pp. 41-50 ◽

Cited By ~ 3

Author(s):

Lila Nath Bashyal

Keyword(s):

Vitamin C ◽

Block Design ◽

Nitrogen Fixing ◽

Stem Height ◽

Free Living ◽

Yield And Quality ◽

Randomized Complete Block Design ◽

Agriculture And Environment ◽

Different Levels ◽

Brassica Oleracea L

A field experiment was carried out at Rampur, Chitwan, Nepal during September, 2007 to February, 2008 to assess the response of cauliflower (Brassica oleracea L. var. botrytis cv. Kathmandu Local) to biofertilizer containing free living nitrogen fixing bacteria Azospirillum and Azotobacter and different levels of nitrogen. The experiment was laid out in factorial Randomized Complete Block Design consisting of 10 treatments (nitrogen 0, 30, 60, 90 and 120 kg ha–1 alone and in combinations of 2 kg of the nitrogen fixing biofertilizer) arranged in 5 × 2 complete factorial with 3 replications. Application of nitrogen along with the biofertilizer significantly increased morphological, yield and quality characters as compared to application of nitrogen without biofertilizer. The maximum stem height, stem diameter, highest curd height, curd diameter, fresh curd weight and curd yield were recorded at 120 kg nitrogen and 2 kg biofertilizer ha–1. Cauliflower curd yield obtained at 120 kg nitrogen ha–1 did not significantly differ with the curd yield recorded at 60 kg nitrogen and 2 kg biofertilizer ha–1. The earliest days to curd initiation and maturity were recorded at 30 kg nitrogen and 2 kg biofertilizer ha–1. The highest vitamin C content of curds and the most attractive curd color were recorded at 60 kg nitrogen and 2 kg biofertilizer ha–1, while the appearance and over all acceptability were recorded at 120 kg nitrogen and 2 kg biofertilizer ha–1. The finding demonstrated a saving of 60 kg nitrogen ha–1 without significantly affecting yield. The Journal of Agriculture and Environment Vol:12, Jun.2011, Page 41-50 DOI: http://dx.doi.org/10.3126/aej.v12i0.7562

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Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum L.) by Titration Method

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.14.1.15738.188-202 ◽

2018 ◽

Vol 14 (1) ◽

pp. 164

Author(s):

Nerdy Nerdy

Keyword(s):

Immune System ◽

Vitamin C ◽

Human Body ◽

Bell Pepper ◽

Titration Method ◽

Metaphosphoric Acid ◽

Yellow Orange ◽

Different Color ◽

Different Levels

Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.

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Studies on the Stability of Vitamin C at Elevated Concentrations in Canned Tropical Fruit Juices and Nectars

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v48i4.13002 ◽

1969 ◽

Vol 48 (4) ◽

pp. 327-336

Author(s):

Abdul R. Rahman ◽

J. Anziani ◽

E. Díaz Negrón

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Room Temperature ◽

Fruit Juices ◽

The Other ◽

Tropical Fruit ◽

The Stability ◽

Different Levels

Studies were conducted to determine the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars. Canned guava nectar, as well as juices of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranging from the original content present in the samples to about 300 mg. per 100 ml. Half of the samples were stored at room temperature and the other similar half at 100°F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100°F. than in those stored at room temperature—regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures. No such pattern could be observed in the juices. But the losses of vitamin C in the juices at all levels of concentration ranged below 30 percent at room temperature and below 40 percent at 100°F. This is relatively less than the losses that occurred in the guava nectar.

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