Maturity/Character and Total Solids/Moisture (Specific Gravity)

2001 ◽  
pp. 289-305
Author(s):  
WILBUR A. GOULD ◽  
RONALD W. GOULD
Keyword(s):  
Specific Gravity ◽  
Total Solids

Relation Between Refractive Index, Specific Gravity, and Total Solids of Tomato Juice, Puree, and Paste

1967 ◽  
Vol 50 (3) ◽  
pp. 690-700
Author(s):  
Frank C Lamb
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Tomato Juice ◽  
Regression Equations ◽  
Total Solids ◽  
Pectic Enzymes ◽  
Tomato Paste ◽  
Aoac Method ◽  
Solids Content ◽  
Separate Regression

Abstract Total solids by drying, refractive index, and specific gravity were determined on about 375 commercial samples of tomato juice, puree, and paste. Refractive index was determined with and without dilution of tomato paste; pectic enzymes were used to aid filtration and centrifugation. A new specific gravity bottle was used. The new AOAC method for total solids was compared with the former AOAC method on 115 samples. Variations from previous tables relating refractive index and total solids were of little significance up to 20% solids but were increasingly greater as solids increased above 20%. Data obtained in these studies showed lower values for total solids than the old tables in most instances. Separate regression equations had to be calculated for the solids content of the diluted and undiluted samples. Total solids by the official AOAC method was the most precise of the methods used. However, specific gravity and refractive index were both found to have satisfactory degrees of precision

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

660. Properties and composition of colostrum from Egyptian buffaloes and cows

1957 ◽  
Vol 24 (1) ◽  
pp. 115-120 ◽  
Author(s):  
A. M. El Negoumy
Keyword(s):  
Specific Gravity ◽  
Transition Period ◽  
Gradual Increase ◽  
Fat Content ◽  
Human Consumption ◽  
Total N ◽  
Total Solids ◽  
The Third ◽  
Proteose Peptone ◽  
Milk Cows

The properties and composition of buffaloes' colostrum have been compared with those of cows' colostrum. The most significant differences found between the two may be summarized as follows:(1) Buffaloes' colostrum was richer in total solids, lactose, total N, globulin N and proteose-peptone N than cows' colostrum.(2) Buffaloes' colostrum had a much wider range of fat content than cows' colostrum. A distinct difference between the two colostrums lay in the fact that while buffaloes' colostrum was definitely poorer in fat content than normal buffaloes' milk, cows' colostrum was richer in fat content than is normal cows' milk.Changes in buffaloes' mammary secretion during the transition period from colostrum to milk.The following is a summary of the most significant trends in the properties and composition of buffaloes' mammary secretion during the transition period:(1) The specific gravity, acidity and chlorine decreased until they reached a normal value at the fifth milking. This compares well with the trends reported in the literature for cows' mammary secretion during the transition period.(2) The pH increased gradually until it reached its normal level before the fifth milking.(3) The highest level of total solids occurred at the first and second milking, and dropped sharply at the third milking to the level normally found in buffaloes' milk.(4) Changes in the lactose content from the second milking onwards were very slight. This contrasts with the known trend during the transition period in cows, when a gradual increase from a low level at the first milking to higher levels at the following milkings is noticeable.(5) The total N, globulin N, albumin N and proteose-peptone N decreased from relatively high levels at the first and second milkings to lower levels at later milkings, and thus closely followed the trend shown by the total solids.Buffaloes' mammary secretion may be considered comparable in its composition to normal buffaloes' milk and suitable for human consumption from 5 to 7 days after parturition.

THE TEMPERATURE VARIATION OF THE SPECIFIC GRAVITY OF RECONSTITUTED SKIM MILK.*

1954 ◽  
Vol 17 (7) ◽  
pp. 219-221
Author(s):  
J. Babad ◽  
Y. Levin ◽  
N. Sharon
Keyword(s):  
Specific Gravity ◽  
Temperature Variation ◽  
General Formula ◽  
Skim Milk ◽  
Temperature Correction ◽  
Total Solids ◽  
Solids Content

The specific gravity of R S M at various concentrations and temperatures has been studied. A general formula correlating the results has been derived: Temperature correction values for various concentrations as well as simple routine methods for the estimation of total solids content of R S M are described.

scholarly journals Quality of raw milk collected from Mymensingh town in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 73-78 ◽  
Author(s):  
MS Uddin ◽  
MR Habib ◽  
MA Islam ◽  
S Afrin ◽  
MH Rashid
Keyword(s):  
Specific Gravity ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Negative Results ◽  
Different Sources

The present study was conducted to know the chemical qualities and adulteration of fresh raw milk collected from local markets (Bhangnamari bazaar, Sutiakhali bazaar, Vabokhali bazaar, Shombhuganj bazaar and Mymensingh sadar bazaar) of Mymensingh sadar, Bangladesh. Milk samples were analyzed for chemical parameters (contents of acidity, total solids, solids-not-fat, fat, protein and ash) and adulteration (presence of formalin, sugar or starch). Also, lactometer reading was recorded to monitor the specific gravity of the collected milk samples. Result showed that the specific gravity of milk from different sources differed non-significantly. The total solids, fat and protein contents of all the samples were in normal range except the milk fat content collected from Shombhuganj bazaar (32.66±4.04 g/Kg) and Mymensingh sadar bazaar (30.66±4.51 g/Kg) which had less (p<0.01) than the minimum legal standard of milk fat (35.00 g/Kg). The solids-not-fat content of the milk samples collected from Bhangnamari bazaar (72.93±8.78 g/Kg) and Vabokhali bazaar (79.33±6.81 g/Kg) were less than that from Mymensingh sadar bazaar (95.67±11.72 g/Kg). Developed acidity was detected in the samples from Bhangnamari bazaar (0.180±0.03), Sutiakhali bazaar (0.187±0.04%) and Mymensingh sadar bazaar (0.180±0.02%), while other samples were found to the fresh (0.150-0.157%). All of the adulteration tests showed negative results. The results suggested that though there were some fluctuations in quality among the bazaars regarding the standard of parameters, the raw milk samples were of acceptable quality.Bang. J. Anim. Sci. 2016. 45 (2): 73-78

Prediction of Bovine Urine Specific Gravity and Total Solids by Refractometry

1969 ◽  
Vol 28 (1) ◽  
pp. 66-69 ◽  
Author(s):  
H. J. Weeth ◽  
R. Witton ◽  
C. F. Speth
Keyword(s):  
Specific Gravity ◽  
Urine Specific Gravity ◽  
Bovine Urine ◽  
Total Solids

Continued studies of the relationship of specific gravity to total solids of potatoes

1969 ◽  
Vol 46 (4) ◽  
pp. 120-127 ◽  
Author(s):  
T. J. Fitzpatrick ◽  
W. L. Porter ◽  
G. V. C. Houghland
Keyword(s):  
Specific Gravity ◽  
Total Solids ◽  
Relationship Of ◽  
The Relationship

scholarly journals Quality Characterisation and HPTLC fingerprinting of Vachadi syrup: A polyherbal formulation

2016 ◽  
Vol 5 (6) ◽  
pp. 234-237
Author(s):  
Lowkesh Chandravanshi ◽  
◽  
Chethan Kumar VK ◽  
Nagaratna Jartarghar ◽  
◽  
...  
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Physical Constant ◽  
Reducing Sugar ◽  
Acorus Calamus ◽  
Bioactive Constituents ◽  
Total Solids ◽  
Polyherbal Formulation ◽  
Trachyspermum Ammi

Polyherbal formulations (PHFs) are potential for their safety, cost effectiveness and better acceptability than allopathic drugs. PHFs help in amelioration of various serious disorders. Therapeutic efficacy of herbal medicine is exerted due to the bioactive constituents of plants. The present study was aimed to prepare and standardize a polyherbal formulation (Vachadi syrup) including traditional drugs such as Acorus calamus (rhizomes), Trachyspermum ammi (fruits), Phyllanthus emblica (fruits), Terminalia bellirica (fruits), Terminalia chebula (fruits), Zingiber officinalis (rhizomes). Methods: Prepared polyherbal formulation was subjected to determine the physical constants (pH determination, refractive index, specific gravity, total solids, reducing and non reducing sugar) and HPTLC fingerprinting. Results: The analysis revealed the physical constant such as refractive index 1.43418, specific gravity 1.256, pH 3.5, total solids 61.50, total sugar 17.64 and reducing sugar 4.46. HPTLC fingerprinting profile showed different band patterns at different wavelength under short UV, long UV and at 620nm after derivatisation with vanillin sulphuric acid spraying reagent. Unique Rf patterns were recorded. Conclusion: Vachadi syrup was authenticated according to pharmacopeial standards as its analysis was important to ensure the quality of drug.

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