Assesment of physico-chemical analysis of pond water in Newara village

2008 ◽  
Vol 3 (1) ◽  
pp. 211-212
Author(s):  
Gayatri Neelam Shashtri ◽  
N.K. Singh ◽  
C. Das
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Physico Chemical

scholarly journals Physico-Chemical Analysis of Culture Pond for Induced Pearl Production in Lamellidens marginalis

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
Vijiyata Singh Rathour ◽  
Vijay Kumar Yadav
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Botanical Garden ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Colour Temperature ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Healthy Growth

Bioassay experiments were carried out in order to evaluate values of physico-chemical parameters of the cultured pond water for induced pearl production in Lamellidens marginalis. The pond was located at Botanical garden of Bipin Bihari P.G. College, Jhansi. The parameters included for this study were Colour, Temperature, Transparency, pH, Free CO2 , DO, Total Hardness, Calcium, Magnesium and Total Alkalinity of cultured pond water and to maintain them for the healthy growth of mussels during the whole culture period for obtaining designer pearls.

scholarly journals Physico-Chemical Analysis of Fish Pond Water in Freshwater Areas of Bayelsa State, Nigeria

2014 ◽  
Vol 4 (2) ◽  
pp. 033-038 ◽  
Author(s):  
R.I Keremah ◽  
◽  
O.A Davies ◽  
I.D Abezi ◽  
◽  
...  
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Fish Pond ◽  
Physico Chemical

Study on The Physico-Chemical and Microbial Profile of The Pond Water in Context of Pollution at Kolaghat Thermal Power Plant, West Bengal, India

2012 ◽  
Vol 3 (6) ◽  
pp. 174-177 ◽  
Author(s):  
Sambhunath Dinda ◽  
◽  
Harekrishna Jana ◽  
Soma Bhattacharya ◽  
Keshab Chandra mondal
Keyword(s):  
Power Plant ◽  
Thermal Power Plant ◽  
West Bengal ◽  
Thermal Power ◽  
Pond Water ◽  
Microbial Profile ◽  
Physico Chemical

Assessment of wheat (Triticum aestivum L.) genotypes for high temperature stress tolerance using physico-chemical analysis

2020 ◽  
Vol 53 (2) ◽  
Author(s):  
Khalil Ahmed Laghari ◽  
Abdul Jabbar Pirzada ◽  
Mahboob Ali Sial ◽  
Muhammad Athar Khan ◽  
Jamal Uddin Mangi
Keyword(s):  
Triticum Aestivum ◽  
High Temperature ◽  
Chemical Analysis ◽  
Stress Tolerance ◽  
Temperature Stress ◽  
Triticum Aestivum L ◽  
High Temperature Stress ◽  
Physico Chemical

scholarly journals The exploration of the crystal nucleation parameters and physico-chemical analysis of a single crystal: 2-amino-4,6-dimethoxypyrimidinium hydrogen (2R,3R)-tartrate 2-amino-4,6-dimethoxypyrimidine

RSC Advances ◽  
2021 ◽  
Vol 11 (26) ◽  
pp. 15710-15721
Author(s):  
Paavai Era ◽  
RO. MU. Jauhar ◽  
V. Viswanathan ◽  
M. Madhangi ◽  
G. Vinitha ◽  
...  
Keyword(s):  
Chemical Analysis ◽  
Single Crystal ◽  
Chemical Properties ◽  
Crystal Nucleation ◽  
Nucleation Parameters ◽  
Physico Chemical

This paper discusses the structural orientations and the physico-chemical properties of a single crystal of 2-amino-4,6-dimethoxypyrimidinium hydrogen (2R,3R)-tartrate 2-amino-4,6-dimethoxypyrimidine (2ADT).

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

Sign in / Sign up

Export Citation Format

Share Document