scholarly journals Physicochemical characteristics of strawberry (Fragaria χ ananassa Duch.) fruits from four production zones in Cundinamarca, Colombia

2018 ◽  
Vol 36 (3) ◽  
pp. 227-236
Author(s):  
Manuel Vergara ◽  
Jessica Vargas ◽  
John Acuña
Keyword(s):  
Physicochemical Characteristics ◽  
Fragaria X Ananassa ◽  
Physical Parameters ◽  
Fresh Market ◽  
Specific Chemical ◽  
Large Size ◽  
Organoleptic Characteristics ◽  
Rosaceae Family ◽  
Physical And Chemical ◽  
Final Consumer

Albion is a strawberry (Fragaria x ananassa Duch.) plant variety that belongs to the Rosaceae family, which is notable in Colombia because of its vitamin content and organoleptic characteristics. Fruits of this variety from four municipalities (Mosquera, Guasca, Sibate, Facatativa) in the province of Cundinamarca were evaluated. Significant differences in physical and chemical characteristics were detected between fruits of the four areas. For the physical parameters, fruits from Mosquera were notable because of their large size and biomass content. The specific chemical qualities of the fruits from Guasca make them important for the industry and processing. The fruits from Sibate had an acceptable content of citric acid and, at the same time, a high content of sugars, qualities that result in high acceptance for products in a fresh market. Finally, the fruits from Facatativa were characterized by intense colors and attractiveness to final consumer. Because of the varying conditions of each municipality, the fruits presented different strengths, so the implementation of new harvesting technologies is recommended so that all producers in the province can achieve the same high-quality characteristics in order to obtain worldwide recognition.

Lipospheres: Emerging Carriers in the Delivery of Proteins and Peptides

1970 ◽  
Vol 1 (3) ◽  
pp. 207-214
Author(s):  
Manju Rawat ◽  
Swarnlata Saraf
Keyword(s):  
Drug Delivery ◽  
Protein Stability ◽  
Biodegradable Polymers ◽  
Clinical Utility ◽  
Physicochemical Characteristics ◽  
Peptide Delivery ◽  
Chemical Instabilities ◽  
Physical And Chemical ◽  
Proteins And Peptides

Currently, drug delivery technologies for protein and peptide delivery mainly rely on biodegradable polymers. However, protein stability during release from these systems can be critical due to physical and chemical instabilities. Lipospheres are solid microparticles composed of fat core stabilized by phospholipids layer represent an alternative carrier for the delivery of highly challenging, labile and unstable  substances. This review highlights various aspects of lipospheres like physicochemical characteristics and stability for better clinical utility with a wider spectrum of proteins and peptides.

scholarly journals Influence of Physicochemical Characteristics of Bean Crop Soil in Trichoderma spp. Development

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 274
Author(s):  
Sara Mayo-Prieto ◽  
Alejandra J. Porteous-Álvarez ◽  
Sergio Mezquita-García ◽  
Álvaro Rodríguez-González ◽  
Guzmán Carro-Huerga ◽  
...  
Keyword(s):  
Organic Matter ◽  
Sandy Loam ◽  
C:N Ratio ◽  
Physicochemical Characteristics ◽  
Soil Parameters ◽  
Physical Parameters ◽  
Silt Loam ◽  
Chemical Methods ◽  
Trichoderma Spp ◽  
Trichoderma Species

Spain has ranked 6th on the harvested bean area and 8th in bean production in the European Union (EU). The soils of this area have mixed silt loam and sandy loam texture, with moderate clay content, neutral or acidic pH, rich in organic matter and low carbonate levels, providing beans with high water absorption capacity and better organoleptic qualities after cooking. Similar to other crops, it is attacked by some phytopathogens. Hitherto, chemical methods have been used to control these organisms. However, with the Reform of the Community Agrarian Policy in the EU, the number of authorized plant protection products has been reduced to prevail food security, as well as to be sustainable in the long term, giving priority to the non-chemical methods that use biological agents, such as Trichoderma. This study aimed to investigate the relative importance of various crop soil parameters in the adaptation of Trichoderma spp. autoclaved soils (AS) and natural soils (NS) from the Protected Geographical Indication (PGI) “Alubia La Bañeza—León” that were inoculated with Trichoderma velutinum T029 and T. harzianum T059 and incubated in a culture chamber at 25 °C for 15 days. Their development was determined by quantitative PCR. Twelve soil samples were selected and analyzed from the productive zones of Astorga, La Bañeza, La Cabrera, Esla-Campos and Páramo. Their physicochemical characteristics were different by zone, as the texture of soils ranged between sandy loam and silt loam and the pH between strongly acid and slightly alkaline, as well as the organic matter (OM) concentration between low and remarkably high. Total C and N concentrations and their ratio were between medium and high in most of the soils and the rest of the micronutrients had an acceptable concentration except for Paramo’s soil. Both Trichoderma species developed better in AS than in NS, T. velutinum T029 grew better with high levels of OM, total C, ratio C:N, P, K, Fe, and Zn than T. harzianum T059 in clay soils, with the highest values of cation exchange capacity (CEC), pH, Ca, Mg and Mn. These effects were validated by Canonical Correlation Analysis (CCA), texture, particularly clay concentration, OM, electrical conductivity (EC), and pH (physical parameters) and B and Cu (soil elements) are the main factors explaining the influence in the Trichoderma development. OM, EC, C:N ratio and Cu are the main soil characteristics that influence in T. velutinum T029 development and pH in the development of T. harzianum T059.

scholarly journals Physicochemical Characteristics of Arginine Enriched NaF Varnish: An In Vitro Study

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 2998
Author(s):  
Mohammed Nadeem Bijle ◽  
Manikandan Ekambaram ◽  
Edward Lo ◽  
Cynthia Yiu
Keyword(s):  
Molecular Dynamics ◽  
Physical Properties ◽  
Artificial Saliva ◽  
Chemical Properties ◽  
In Vitro Study ◽  
Physicochemical Characteristics ◽  
Vitro Study ◽  
Physical And Chemical ◽  
Stable Matrix

The in vitro study objectives were to investigate the effect of arginine (Arg) incorporation in a 5% sodium fluoride (NaF) varnish on its physical and chemical properties including F/Arg release. Six experimental formulations were prepared with L-arginine (L-Arg) and L-arginine monohydrochloride at 2%, 4%, and 8% w/v in a 5% NaF varnish, which served as a control. The varnishes were subjected to assessments for adhesion, viscosity, and NaF extraction. Molecular dynamics were simulated to identify post-dynamics total energy for NaF=Arg/Arg>NaF/Arg<NaF concentrations. The Arg/F varnish release profiles were determined in polyacrylic lactate buffer (pH-4.5; 7 days) and artificial saliva (pH-7; 1 h, 24 h, and 12 weeks). Incorporation of L-Arg in NaF varnish significantly influences physical properties ameliorating retention (p < 0.001). L-Arg in NaF varnish institutes the Arg-F complex. Molecular dynamics suggests that NaF>Arg concentration denotes the stabilized environment compared to NaF<Arg (p < 0.001). The 2% Arg-NaF exhibits periodic perennial Arg/F release and shows significantly higher integrated mean F release than NaF (p < 0.001). Incorporating 2% L-arginine in 5% NaF varnish improves its physical properties and renders a stable matrix with enduring higher F/Arg release than control.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

Influence of Individual Physical and Chemical Indices of Cognacs on their Qualitative Characteristics

2021 ◽  
pp. 34-37
Author(s):  
Екатерина Владимировна Ульянова ◽  
Дарья Владиславовна Андриевская
Keyword(s):  
Phenolic Compounds ◽  
Multicomponent System ◽  
Storage Period ◽  
Alcoholic Beverages ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Group I ◽  
Calcium Cations ◽  
Entire Storage Period ◽  
Physical And Chemical

Стабильность (розливостойкость) в течение длительного времени - одна из важных составляющих качественных характеристик спиртных напитков виноградного происхождения, в том числе коньяков. Коньяк представляет собой сложную многокомпонентную систему, включающую более 800 различных соединений, в том числе фенольный комплекс древесины дуба и минеральные вещества. В процессе длительного хранения под воздействием ряда факторов эти соединения, вступая во взаимодействие друг с другом, могут образовывать различные виды помутнений, что влечет за собой потерю товарного вида готовой продукции. Целью настоящей работы стало исследование влияния отдельных показателей физико-химического состава обработанных коньяков на изменение их стабильности в процессе хранения. В качестве объектов исследования использовали образцы обработанных розливостойких коньяков отечественного производства, которые были разделены в зависимости от возраста на четыре группы: I группа - 3-летние, 4-летние и 5-летние (23 образца); II группа - выдержанные «КВ» и выдержанные высшего качества «КВВК» (15 образцов); III группа - старые «КС» (9 образцов); IV группа - очень старые «ОС» (7 образцов). Образцы хранили в течение 6 мес. при температуре 22…25 °С, в условиях, не допускающих попадания прямых солнечных лучей. В процессе хранения проводили мониторинг изменения физико-химических показателей, розливостойкости и органолептических характеристик исследуемых образцов с периодичностью 1 раз в месяц. Установлено, что на всем протяжении хранения физико-химические показатели исследованных образцов оставались в пределах нормы. Однако, в отдельных образцах, на определенном этапе эксперимента (после 2 мес. хранения) было отмечено появление осадка. Кроме того, по результатам определения склонности к различным видам помутнений был отмечен рост доли коньяков, нестойких к необратимым коллоидным и кристаллическим помутнениям в трех группах, кроме IV группы. Полученные данные по исследованию структуры осадков и результаты тестов на розливостойкость согласуются с характером изменений массовых концентраций катионов натрия и кальция, а также фенольных соединений. В целом полученные результаты проведенных исследований показали необходимость контроля массовой концентрации катионов натрия и кальция, а также фенольных соединений при прогнозировании розливостойкости коньяков. One of the important components of the quality characteristics of alcoholic beverages of grape origin, including cognacs, is their stability (bottling resistance) for a long time. Cognac is a complex multicomponent system that includes more than 800 different compounds, including the phenolic complex of oak wood and minerals. During long-term storage, under the influence of a number of factors, these compounds, interacting with each other, can form various types of turbidity, which entails the loss of the presentation of the finished product. The aim of this work was to study the effect of individual indicators of the physical and chemical composition of processed cognacs on the change in their stability during storage. As objects of research, we used samples of processed bottling-resistant cognacs of domestic production, which were divided, depending on age, into four groups: Group I - three-year-old, four-year-old and five-year-old (23 samples); Group II - matured «KV» and matured of the highest quality «KVVK» (15 samples); Group III - old «KS» (9 samples); IV group - very old «OS» (7 samples). The samples were stored for 6 months at a temperature of 22…25 °C, in conditions out of direct sunlight. During storage, changes in physical and chemical parameters, bottling resistance and organoleptic characteristics of the samples under study were monitored at a frequency of 1 time per month. It was found that during the entire storage period, the physicochemical indicators of the studied samples remained within the normal range. However, in some samples, at a certain stage of the experiment (after 2 months of storage), the appearance of a precipitate was noted. In addition, according to the results of determining the tendency to various types of cloudiness, an increase in the proportion of cognacs unstable to irreversible colloidal and crystalline cloudiness was noted in three groups, except for group IV. The data obtained on the study of the structure of sediments and the results of tests for pouring resistance are consistent with the nature of changes in the mass concentrations of sodium and calcium cations, as well as phenolic compounds. In general, the results of the studies carried out showed the need to control the mass concentration of sodium and calcium cations, as well as phenolic compounds when predicting the pouring resistance of cognacs.

scholarly journals GRAPES BREEDED BY ALL-RUSSIAN RESEARCH INSTITUTE FOR VITICULTURE AND WINEMAKING FOR CREATION OF RED DESSERT WINES

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 74-79
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Sugar Accumulation ◽  
Chemical Parameters ◽  
Wine Production ◽  
Organoleptic Characteristics ◽  
Russian Research Institute ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Physical And Chemical ◽  
Russian Research ◽  
Research Institute

The paper presents the results of technological evaluation of red wine varieties breeded by All-Russian Research Institute for Viticulture and Winemaking: Vesta, Cherny, Zhemchug, Au-gusta, Teremnoy, Mugofir. These varieties are characterized by high sugar accumulation. Li-queur wines were prepared using classical tech-nology. The research was conducted in the la-boratory of wine technology in micro-wine production. The weight of one batch of grapes was 10–25 kg. The main physical and chemical parameters of wort and wine were determined. Wine distillate was used as an alcoholic agent. For maintaining and enhancing the varietal aroma of grapes we used technology of frac-tional alcoholization. With the help of degusta-tions, organoleptic characteristics of the ob-tained samples of liqueur wines were carried out, as a result of which preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of red li-queur wines. All the studied grape varieties can be recommended for the production of liqueur wines, pink and red.

scholarly journals Kajian kualitas air pada area budidaya kurungan jaring tancap (KJT) di Danau Tutud Desa Tombatu Tiga Kecamatan Tombatu Kabupaten Minahasa Tenggara

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Christian Tokah ◽  
Suzanne L. Undap ◽  
Sammy N.J. Longdong
Keyword(s):  
Water Quality ◽  
Good Condition ◽  
Laboratory Analysis ◽  
Ex Situ ◽  
Primary Data ◽  
Physical Parameters ◽  
Chemical Parameters ◽  
Research Activities ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

The aim of this study was to measure and assess the physical and chemical parameters of water quality in the area of ​​fixnet cage cultureat Lake Tutud Tombatu TigaVillagewhich included temperature, pH, DO, TDS, NO3, NO2, NH3 and PO4 in a different time.This research was conducted from August to November 2016. The research activities consisted of direct measurements in the field (in situ) using a Horiba instrument and laboratory analysis (ex situ) at the Agency for Industrial Research and Development Research Institute of Standardization and Industrial Manado. Determination points were done by purposive sampling which refers to the physiographic location wherever possible in order to represent or describe these waters.Water quality measured at4 stations using a Horiba at a depth of 0.5 meters from the bottom of the lake.Station I represented Inlet water, Station II where the cultivation A, Station III where the cultivation B and Station IVwhere no cultivation. The data obtained and collected were primary data i.e., measurement of physical and chemical parameters of water quality as well as watching for signs of sick fish, dead fish, and the growth of farmed fish.The results showed the water temperature ranged between 28-29 ° C, TDS 0266-0412 mg/L and chemical parameters for dissolved oxygen 2-5 mg/L, pH 7-8 and for the results of laboratory analysis, N03(0.7 - 6.3 mg/L), NO2(0001-0002 mg/L), NH3 (0180-1920 mg/L), PO4(0020-0209 mg/L). In general, the existence of water quality of lake Tutud were still in good condition except for NH3 concentrationthat exceeded quality standard limitsof Government Regulation No. 82 of 2001. Basically lake Tutud can still be used for fish farming, but the addition of new cages were not recommended.   Keywords: Lake Tutud,water quality, physical parameters, chemical parameters, fix net cage

scholarly journals Plant–Soil Feedback In Camellia Oleifera And Mixed Gardenia Jasminoides Ellis–Camellia Oleifera Stands Determined By Soil Bacterial Community Analysis

2021 ◽  
Author(s):  
Yun Wang ◽  
Peng Xie ◽  
Jiyun She ◽  
Aihua Deng ◽  
Shaogang Fan
Keyword(s):  
Bacterial Community ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Soil Bacterial Community ◽  
Physical And Chemical Properties ◽  
Camellia Oleifera ◽  
Gardenia Jasminoides ◽  
Soil Bacterial ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Purpose: Little is known regarding the combined impact of plant and soil traits on the soil bacterial community. Herein, we assessed physical and chemical properties along with bacterial community structure in soils sampled at different depths (0–20 cm, 20–40 cm, and 40–60 cm) and slope positions (peak, hillside, and bottom), in Camellia oleifera monoculture and mixed Gardenia jasminoides–Camellia oleifera stands. Methods: Soil physicochemical characteristics were determined using standard methods. The composition of soil bacterial communities was evaluated using high-throughput sequencing of the 16S rRNA gene. Results: Soil organic carbon, humus, and total organic contents were higher in G. jasminoides + C. oleifera low-yielding forest than in other stands, however, the NH4+-N levels were significantly lower than that in monoculture. The slope position did not greatly influence soil physical and chemical properties. The dominant bacteria were Proteobacteria, Chloroflexi, Acidobacteria, and Actinobacteria. The alpha and beta diversity and abundance of soil bacterial community were higher in intercropping systems than in monoculture systems. Potassium and nitrogen levels and pH significantly affected the soil microbial community composition. Correlation analysis revealed that alkaline hydrolysable nitrogen and pH were significantly correlated with the input of plant-associated organic matter and dynamic changes of keystone taxa.Conclusion: G. jasminoides improved the physicochemical characteristics of C. oleifera low-yielding soil and greatly affected the soil bacterial community, further improving the soil microecological environment. Therefore, this specific intercropping system is an effective strategy for improving soil health.

scholarly journals Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Erliana Ginting ◽  
JOKO SUSILO UTOMO ◽  
HERU KUSWANTORO ◽  
WONG-YOUNG HAN
Keyword(s):  
Acid Soil ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Domestic Production ◽  
Improved Varieties ◽  
Ecological Conditions ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Abstract. Ginting E, Utomo JS, Kuswantoro H, Han W-Y. Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced. Biodiversitas 22: 5012-5022. Breeding of soybean varieties adapted to different agro-ecological conditions in Indonesia is essential in terms of increasing domestic production through extensification. About 20 promising soybean lines adapted/tolerant to acid soil have been available, thus it is necessary to study their physical and chemical characteristics as well as the suitability as ingredients for tofu products. Four improved varieties (Grobogan, Tanggamus, Anjasmoro, and Wilis) were used as the checks. The results showed that one line belonged to large-seeded, namely Tgm/Anj-995 (15.13 g/100 seeds), slightly smaller than Grobogan (16.26 g/100 seeds). Eighteen lines were medium (similar to Anjasmoro and Tanggamus varieties), while one line was small-seeded (similar to Wilis variety). Five lines contained higher protein (40.35–41.80% dw) relative to four check varieties (36.03–38.18% dw). Tofu prepared from Tgm/Anj-908 and Tgm/Anj-991 lines had the highest scores for color, aroma, and taste acceptances; however, the texture was slightly firm, followed by the Tgm/Anj-932, Tgm/Anj-995, Tgm/Anj-862, and Tgm/Anj-888 lines, which had a softer texture. Their scores were slightly higher than those of Anjasmoro. This suggests that selected soybean promising lines tolerant to acid soil have better physical and nutritional performances relative to their check varieties, with six lines suitable for tofu ingredients.

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