scholarly journals Studies Regarding Primary Succession in a Mine Tailing Pond from Bozanta, Maramureș County

2020 ◽  
Vol 77 (1) ◽  
pp. 27
Author(s):  
Aurel MAXIM ◽  
Tania MIHAIESCU ◽  
Teodor RUSU ◽  
Vasile ROMAN ◽  
Andrei STOIE ◽  
...  
Keyword(s):  
Vegetation Coverage ◽  
Grass Species ◽  
Tailing Pond ◽  
Salix Caprea ◽  
Physico Chemical ◽  
Three Samples ◽  
Synthetic Indicator ◽  
Average Abundance ◽  
Population Indices ◽  
Alert Threshold

The objective of this study is to carry out a vegetation study at the Bozanta’s tailing pond, located 5 km away from Baia-Mare.Between 2016 and 2017, using the metric frame, the existing species were identified and the following phytocenothic and population indices were determined: presence, frequency, presence classes, and the average abundance-dominance. Soil samples were taken to perform the following physico-chemical analyses: pH, P, K, N, humus and heavy metals.The floral inventory shows the presence of six tree species, four species of and 30 herbaceous species. Eleven years after the pond closure, the surface is covered with: 30% vegetation coverage, 35% water gloss and the 35% difference is occupied by arid. The average abundance-dominant synthetic indicator showed that the highest coverage is found in Betula pendula, Salix caprea, and in the grass species, Phragmites australis.The results of physicochemical analyses of the substrate showed very wide ranges of pH and different amounts of phosphorus, potassium and humus, and low amounts of nitrogen. The presence and concentration of the following heavy metals were determined from three samples: Cd, Pb, Ni, Cr. In regards to lead and chromium level, the alert threshold has not been reached.

scholarly journals Technogenic Ecological Sequences in Tailing Pond from Căpușu Mare, Built between 1975-1981

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Aurel MAXIM ◽  
Mignon ȘANDOR ◽  
Adriana OPINCARIU ◽  
Lucia MIHALESCU ◽  
Vasile ROMAN ◽  
...  
Keyword(s):  
Wood Species ◽  
Mining Industry ◽  
Vegetation Coverage ◽  
Herbaceous Species ◽  
Tailing Pond ◽  
Phragmites Communis ◽  
Salix Alba ◽  
Average Abundance ◽  
Vegetation Study ◽  
Tailing Ponds

In Romania, all actions related to mining management are found in “Strategy of the mining industry for 2012-2035”. Today, numerous tailing ponds have  remained outside rehabilitation operations, and they are becoming more natural, as is the case of the tailing pond in Capusu Mare. The vegetation study was conducted in 2015, at the tailing pond III in Căpușu Mare that was operational between 1975-1981. The following phytopopulation and phytocenotic indices were calculated: presence, frequency, class of presence, abundance-dominance and average abundance-dominance (ADm) of species. Floral studies show the presence of 40 plant species. The wood species with the highest mean dominant abundance are Hippophäe rhamnoides (14.78%) and Salix alba (10.55%), and of herbaceous species stands Phragmites communis with 7.49%. After 34 years from the heap closure, the degree of vegetation coverage is 77%. Wood species occupy about 32% of the heap surface.

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

STUDY OF BIOLOGICALLY ACTIVE SUBSTANCES OF COMPLEX CO2-EXTRACT OF ROSE HIPS AND HAWTHORN AS AN INGREDIENT OF COSMETIC PRODUCTS

2021 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
Н.М. АГЕЕВА ◽  
Т.И. ТИМОФЕЕНКО ◽  
В.И. АБАКУМОВ ◽  
А.С. ТЕСЛЕНКО
Keyword(s):  
Peroxide Value ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Cosmetic Products ◽  
Physico Chemical ◽  
Three Samples ◽  
Normative Documentation ◽  
Active Substances

Показана необходимость обеспечения нормативной документацией СО2-экстрактов с целью повышения объективности оценки их качества. Объектом исследований были три образца комплексного СО2-экстракта плодов шиповника и боярышника (фирма «Явента», г. Краснодар). Процентное соотношение масс плодов шиповника и боярышника в исходном сырье составило соответственно 70 : 30. Определены основные органолептические и физико-химические показатели комплексного СО2-экстракта плодов шиповника и боярышника: кислотное число, эфирное число, перекисное число, массовая доля эфирного масла. Величина показателя перекисного числа образца комплексного СО2-экстракта плодов шиповника и боярышника составила 6,8 мэкв/кг и может служить идентификационным признаком подлинности экстракта. Установлено наличие в составе исследованного комплексного СО2-экстракта плодов шиповника и боярышника биологически активных веществ: каротиноидов, токоферолов, ненасыщенных жирных кислот, флавоноидов, терпеновых соединений, подтверждающих целесообразность его использования в рецептурах косметических средств. The necessity to provide normative documentation of CO2-extracts with the aim of increasing the objectivity of assessment of their quality is shown. Three samples of complex CO2-extract of rose hips and hawthorn (firma “Yaventa”, Krasnodar) have been the object of research. The percentage masses of rose hips and hawthorn in the feedstock was accordingly 70 : 30. Main organoleptic and physico-chemical characteristics of complex CO2-extract of rose hips and hawthorn – acid value, ester value, peroxide value, mass fraction of essential oil determined. Values of peroxide value of a sample of complex CO2-extract of rose hips and hawthorn amounted to 6,8 mEq/kg and may serve as identification of the authenticity of the extract. The presence of studied complex CO2-extract of rose hips and hawthorn of biologically active substances: carotenoids, tocopherols, unsaturated fatty acids, flavonoids, terpene compounds, confirming the feasibility of its use in formulations of cosmetic products, was installed.

scholarly journals Effects of deforestation on the properties of soil of Sal forests in Bangladesh

1970 ◽  
Vol 19 (1) ◽  
pp. 63-72 ◽  
Author(s):  
Mohammad Zabed Hossain ◽  
Mihir Lal Saha ◽  
Chaman Binta Aziz ◽  
Sirajul Hoque
Keyword(s):  
Organic Carbon ◽  
Moisture Content ◽  
Soil Properties ◽  
Chemical Properties ◽  
Natural Forest ◽  
Grass Species ◽  
Forest Site ◽  
Bacterial Colony ◽  
Physico Chemical ◽  
Sal Forest

This study examined the effect of deforestation on the soil properties (physico-chemical and bacterial) of the Sal (Shorea robusta Roxb. Ex Gaertn.) forests in Bangladesh. Physico-chemical properties and the bacterial colony counts of soil were studied by comparing a natural Sal forest site with deforested and planted with Menjium site, deforested and planted with Mahogoni site, as well as deforested but not planted but covered with profuse growth of Axonopus compressus grass species site. Moisture content was significantly lower in the deforested and planted with Menjium site and deforested and planted with Mahogoni site than the natural forest site and the deforested but not planted site. Total organic carbon, total nitrogen and available nitrogen contents were significantly lower in the natural forest site. Significantly higher number of bacterial colony and higher organic carbon and moisture contents were found in the deforested but not planted site indicating that both organic carbon and moisture content were important for microbial growth. The present study clearly showed that deforestation significantly altered the soil physico-chemical and bacterial communities of the Sal forests. It was also revealed that plantation with different exotic plants were found to be different in influencing soil properties. Key words: Bacterial colony; Deforestation effects; Sal forest; Soil physico-chemical properties DOI: http://dx.doi.org/10.3329/dujbs.v19i1.8945 DUJBS 2010; 19(1): 63-72

scholarly journals Soil mite communities (Acari: Mesostigmata, Oribatida) as bioindicators for environmental conditions from polluted soils

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Minodora Manu ◽  
Viorica Honciuc ◽  
Aurora Neagoe ◽  
Raluca Ioana Băncilă ◽  
Virgil Iordache ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Soil Ph ◽  
Abiotic Factors ◽  
Mite Species ◽  
Point Of View ◽  
Vegetation Coverage ◽  
Tailing Pond ◽  
Soil Humidity ◽  
Biotic Factor ◽  
Mite Communities

AbstractAn anthropic ecosystem from Romania was investigated from acarological, vegetation and chemical point of view. The community structures of two groups of mites were studied (Acari: Mesostigmata, Oribatida) from a tailing pond, using transect method, in correlation with concentrations of heavy metals (As, Cu, Pb, Ni, Mn and Zn), with abiotic factors (altitude, aspect, soil temperature, soil humidity, soil pH) and biotic factor (vegetation coverage). Taking into account the mite communities, in total, 30 mite species were identified, with 1009 individuals and 18 immatures (10 species with 59 individuals, 5 immatures of Mesostigmata and 20 species with 950 individuals, 13 immatures of Oribatida). The investigated habitats from the tailing pond were grouped in five transects, with different degree of pollution, based on total metal loads. Taking into account of the connection between mites communities, abiotic factors and heavy metals, each transect were characterized through specific relationship. Using multivariate statistical analysis, we revealed that the occurrence of some Oribatida species was strongly correlated with vegetation coverage, soil pH and soil humidity, though concentrations of Cu, As, Mn, Ni and Zn also had an influence. Pb and Zn concentrations were shown to influence the occurrence of Mesostigmata mites. The heterogeneity of mites species richness at 2 m2 scale was correlated with a metric related to the heterogeneity of heavy metals at the same scale.

CHANGES IN MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES DURING COMPOSTING OF SIAM WEED (Chromolaena odorata) AND COWDUNG

2018 ◽  
Vol 14 (2) ◽  
pp. 40-48
Author(s):  
A K AKINTOKUN ◽  
P O AKINTOKUN ◽  
A O OBAWUSI ◽  
O R LAWAL
Keyword(s):  
Micrococcus Luteus ◽  
Chemical Properties ◽  
Fungal Species ◽  
Cow Dung ◽  
Chromolaena Odorata ◽  
E Coli ◽  
Standard Procedures ◽  
Physico Chemical ◽  
Three Samples ◽  
Phosphorus And Potassium

Three compost samples were prepared in this study from Siam weed (Chromolaena odorata) and cowdung. Sample A was prepared from Cow dung and siam weed at ratio 100g: 100g, Sample B was prepared from 200g chopped siam weed and sample C contained 200g cowdung. These three sam-ples were composted in plastic drums perforated for aeration and each sample were replicated three times. The content in the drums were regularly turned and monitored at 1, 10, 30 and 60 days for mi-crobiological and physicochemical properties. The microbiological and physicochemical analyses of the compost were carried out using standard procedures. Bacterial, Coliform and Fungal count in-creased from day 1 to the 30th day and thereafter decreased from 30th day to the 60th day in all the composting samples. The bacteria species isolated and identified were Pseudomonas fragilis, Pseu-domonas nitrificans, Proteus mirabilis, E. coli, Streptococcus faecium, Micrococcus luteus, Clostridium perfringes, Bacillus cereus, Proteus morganii, Micrococcus acidophilus. Fungal species were Aspergil-lus flavus, Aspergillus fumigatus, Fusarium oxysporium, Penicillum chrysogenum, Aspergillus niger, Mucor sp. and Saccharomyces cerevisiae. The pH of the composted samples ranges between 5.8 to 6.9. The nitrogen, phosphorus and potassium content increased with days of composting but the heavy metals decreased with days of composting. The sulfatase, phosphatase, dehydrogenase, amyl-ase and cellulose enzymes in the three samples increased from day 1 to the 60th day. Sulfatase en-zyme which was the highest ranged from 25 to 76.5% in the three sample, phosphatase (14 to 60.5%), dehydrogenase (20.5 to 55.0%), cellulose (16.5 to 49%) and amylase which was the least enzyme recorded ranged from 5.0 to 38%.

scholarly journals Desempenho reológico e de filtração de fluidos de perfuração base óleo preparados com argilas bentoníticas provenientes do município de Boa Vista-PB

2020 ◽  
Vol 1 (51) ◽  
pp. 22
Author(s):  
Carlos Magno Rocha Almeida Souto ◽  
Danielly Vieira Lucena ◽  
Clarice Oliveira Da Rocha ◽  
Maria Eduarda Da Silva Barbosa ◽  
Syane Marcelle Miranda
Keyword(s):  
Rheological Properties ◽  
Bentonite Clay ◽  
Oil Industry ◽  
Drilling Fluids ◽  
Specific Chemical ◽  
Physico Chemical ◽  
Three Samples ◽  
Essential Input ◽  
Bentonite Clays ◽  
Main Consumer

<div class="page" title="Page 1"><div class="layoutArea"><div class="column"><p>Bentonite clays are an essential input to the production of drilling fluids. One of the main consumer segments of bentonite clay is the oil industry, where it is used as a thixotropic agent in drilling fluids in oil wells, attributing to the fluids physical characteristics and specific chemical and rheological properties. According to Leal (2012), the physico-chemical and rheological properties must be carefully controlled so that the fluid can perform all its functions, such as cooling the drill, forming a layer of low permeability with the formation and keeping the solids in suspension, in order to ensure its good performance in drilling wells. Three samples of industrialized sodium bentonite clays from the Boa Vista-PB region were studied. For the organophilization of the clays will be used quaternary ammonium salt, the rheology was determined, and it was observed that it is possible to obtain formulations of oil-based fluid additives with clay.</p></div></div></div>

scholarly journals Monitoring of Fruit and Vegetable Waste Composting Process: Relationship between Microorganisms and Physico-Chemical Parameters

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 302 ◽  
Author(s):  
Cristina Ghinea ◽  
Ana Leahu
Keyword(s):  
Electrical Conductivity ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Chemical Parameters ◽  
Composting Process ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Three Samples ◽  
Composing Process ◽  
Agricultural Use

The aim of this study was to investigate and evaluate the composting potential of fruit and vegetable waste with sawdust in different combinations and to establish the relationship between microorganisms and physico-chemical parameters. Three samples were made with the C/N ratios of 50 (sample 1), 45 (sample 2), and 30 (sample 3) by adding fruit waste (apple, banana, orange, and kiwi peels) and vegetable waste (cabbage leaves, potato and carrot peels). The total amount of fruit and vegetable waste was approximately 2 kg in each sample to which different quantities of sawdust were added (1.23, 0.14, and 0.203 kg) in order to obtain the C/N ratios proposed and to limit the odor. Composting process was monitored over 70 days, while physico-chemical and microbiological analyses were performed. Results showed that in the first week pH is acidic and electrical conductivity values are high for all three samples, and then the pH values increase during the composting process, while electrical conductivity values decrease. The nitrogen content is low in all samples and will decrease during the first five weeks of the composting process, then begin to increase slightly. Cr, Cu, Ni, and Zn values in the all three compost samples are below threshold values. During the composing process the microbial communities are constantly changing. The compost was successfully obtained and meets the requirement standards for agricultural use. It can be concluded that there is statistically significant association between the microorganisms and physico-chemical indicators.

scholarly journals Avaliação da qualidade higiênico-sanitária e nutricional do queijo de coalho comercializado informalmente na cidade de Sousa/PB

2018 ◽  
Vol 1 (40) ◽  
pp. 46
Author(s):  
Kelly Karine Neves da Costa ◽  
Kelly Dantas Leite ◽  
Mayara Pereira de Oliveira ◽  
Ana Luiza Macedo de Araújo ◽  
Bruno Alexandre De Araújo Sousa
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Human Consumption ◽  
Physico Chemical ◽  
Three Samples ◽  
Thermotolerant Coliforms ◽  
Current Standards

The objective of this study was to evaluate the physico-chemical and microbiological composition of the curd cheese informally sold in Sousa / PB. From May to August 2016, every 28 days, three samples from different vendors, called A, B and C, were collected so as to carry out microbiological and physicochemical analyzes. The results obtained were compared with Normative Instruction 12/2001 and IN 146/1996. Regarding total and thermotolerant coliforms, most of the samples presented did not meet the expected standards. Escherichia coli was present in all the samples, in different months, though. As for the Salmonella survey, it was only detected in the sample B of the month of August. Regarding staphylococcus aureus it was found that only samples C and B of May and June, were within the current standards of the Legislation. For the physicochemical analyzes, the pH ranged from 5.55 to 6.83; The acidity from 0.06 to 1.11%; Humidity from 35.02 to 48.93%; Ashes from 3.34 to 6.69%; Fat from 18.05 to 26.90%; The proteins from 20.97 to 26.01% and the sodium chloride from 0.78 to 2.67%. Results indicate that the samples are in disagreement when compared with the legislation, in addition to that, there were variations in the results obtained during the development of the research which shows that these products do not have any standardization and are not appropriate for human consumption.

scholarly journals Avaliação física, físico-química e sensorial de cookies enriquecidos com farinha de açaí

2015 ◽  
Vol 10 (5) ◽  
pp. 49
Author(s):  
A. V. S. Azevedo ◽  
M. V. S. Ribeiro ◽  
M. T. S. Fonseca ◽  
T. A. S. Gusmão ◽  
R. P. Gusmão
Keyword(s):  
Essential Fatty Acids ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
High Energy ◽  
Physico Chemical ◽  
Three Samples ◽  
Significant Difference ◽  
Omega 6 ◽  
Dark Color ◽  
Hedonic Scale

<p class="WW-Estilopadro">Os biscoitos apresentam grande consumo, longa vida de prateleira e boa aceitação, e nos dias atuais têm sido formulados com a intenção de torná-los mais nutritivos para a melhoria da qualidade da dieta dos consumidores. O açaí apresenta alto teor de antocianinas e alto valor energético, sendo rico em fibras, vitamina E, proteínas, minerais e ácidos graxos essenciais como Ômega-6 e Ômega-9. O objetivo deste estudo foi elaborar biscoitos tipo cookies utilizando diferentes concentrações de farinha de açaí, avaliar suas características físicas, físico-químicas e a sua aceitação sensorial. A partir de uma formulação padrão, foram adicionados 100 g (FA), 80 g (FB) e 60 g (FC) de farinha de açaí totalizando três amostras. Avaliaram-se os biscoitos quando à umidade, cinzas, pH, acidez, cor e textura. Os testes sensoriais foram realizados com 50 julgadores não treinados, utilizando uma escala hedônica para avaliação dos atributos bem como o teste de intenção de compra. Não houve diferença significativa entre as diferentes formulações de cookies quando ao conteúdo de cinzas e para o parâmetro de textura fraturabilidade. A formulação A apresentou um valor muito elevado no parâmetro dureza (28,81 N) e uma coloração muito escura (L* 43,97).<strong> Os resultados da análise sensorial demonstraram satisfatória a aceitação do cookies com farinha de açaí, apresentado escores acima de 6,0 em relação a todos os atributos. A formulação B apresentou melhor escore para a intenção de compra e foi caracterizado pelos parâmetros sabor e aroma na análise de componentes principais</strong>, apresentando os melhores resultados para os parâmetros estudados.</p><p class="WW-Estilopadro" align="center"><strong><em>Evaluation of physical, physico-chemical and sensory of cookies with added acai flour</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The cookies have great consumption, long shelf life and good acceptance, and nowadays have been formulated with the intention of making them more nutritious for improving the quality of the diet of consumers. Acai has a high content of anthocyanins and high energy value, being rich in fiber, vitamin E, protein, minerals and essential fatty acids like Omega-6 and Omega-9. The purposes of the present study was to create formulations of cookies by using different concentrations of flour acai, as well as to investigate their physical, physicochemical characteristics and sensory acceptance. From a standard formulation, was added 100 g (FA), 80 g (FB) and 60 g (FC) flour acai totaling three samples. We evaluated the cookies as to their moisture, ash, pH, acidity, color and texture. The sensory tests were conducted with 50 non-trained panelists, and a hedonic scale was used to evaluate the overall acceptance and attributes, purchase attidute was also investigated. There was no significant difference among the different formulations of cookies, where the contents of ash and the parameter fracturability texture. Formulation A showed a very high value in hardness parameter (28.81 N) and a very dark color (L* 43.97). The results of sensory evaluation showed satisfactory acceptance of cookies with acai flour, presented scores above 6.0 for all the attributes. The formulation B had higher scores for purchase intent and was characterized by flavor and aroma parameters in the principal component analysis and showed better results for the studied parameters.<strong></strong></p><p><strong> </strong></p>

Sign in / Sign up

Export Citation Format

Share Document