scholarly journals GREENHOUSE GASES EMISSION IN U MINH THUONG NATIONAL PARK, KIEN GIANG PROVINCE

2018 ◽  
Vol 55 (4C) ◽  
pp. 142
Author(s):  
Nguyen Thi Kim Thoa
Keyword(s):  
Organic Matter ◽  
Total Nitrogen ◽  
Water Depth ◽  
National Park ◽  
Chemical Characteristics ◽  
Ch4 Emission ◽  
Physical And Chemical Characteristics ◽  
Domestic Use ◽  
Physical And Chemical ◽  
Closed Chambers

This study was conducted to examine the CH4 emission in the core zone and the effects of water and soil physical and chemical characteristics and water depth on CH4 emission in U Minh Thuong National Park, Kien Giang Province. The study was carried out from September, 2016 to November, 2016. The CH4 was collected by closed chambers. The results showed that the soil had a low pH (3.89 - 5.12), a high total phosphorus (0.1 % P2O5) and lower potential redox (from -186 to -145 mV). The organic matter (54.6 %) and total nitrogen (1.15 %) were high in thick peat layers. The organic matter (2.15 - 3.93 %) and total nitrogen (0.1 %) were low in thin or no peat layer. The surface water was polluted by organic matter and was not suitable for domestic use (QCVN 08-MT: 2015/BTNMT column A2). CH4 emission in clay based and peat land based Melaleuca forest areas were 106 mg.m-2.h-1 and 135 mg.m-2.h-1, respectively. The CH4 emission was not correlated with either water and soil physical and chemical characteristics or water depth, but might be correlated microbial factors. We need to study water, soil characteristics, CH4 emission of months in years.

scholarly journals Physical and chemical characteristics of common bean varieties

2016 ◽  
Vol 37 (2) ◽  
pp. 751 ◽  
Author(s):  
Marcio De Barros ◽  
Sandra Helena Prudencio
Keyword(s):  
Common Bean ◽  
Absorption Capacity ◽  
Cooking Time ◽  
Chemical Characteristics ◽  
Degree Of Hydration ◽  
Physical And Chemical Characteristics ◽  
Domestic Use ◽  
Cooking Water ◽  
The Common ◽  
Physical And Chemical

The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

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