Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

2020 ◽  
Author(s):  
Surya Pratap Singh Chauhan ◽  
Sanjay Kumar ◽  
D V Singh ◽  
R K Sharma ◽  
Jyoti Palod ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Goat Milk ◽  
Milk Composition ◽  
Entire Study ◽  
Stage Of Lactation ◽  
Fresh Milk ◽  
Lactation Stage ◽  
Physico Chemical ◽  
Investment Cost ◽  
And Chemical Properties

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Free-standing spider silk webs of the thomisid Saccodomus formivorus are made of composites comprising micro- and submicron fibers

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Christian Haynl ◽  
Jitraporn Vongsvivut ◽  
Kai R. H. Mayer ◽  
Hendrik Bargel ◽  
Vanessa J. Neubauer ◽  
...  
Keyword(s):  
Spider Silk ◽  
Structural Integrity ◽  
Chemical Properties ◽  
Free Standing ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Crab Spiders ◽  
Ambush Predators ◽  
The Web ◽  
And Chemical Properties

Abstract Our understanding of the extraordinary mechanical and physico-chemical properties of spider silk is largely confined to the fibers produced by orb-weaving spiders, despite the diversity of foraging webs that occur across numerous spider families. Crab spiders (Thomisidae) are described as ambush predators that do not build webs, but nevertheless use silk for draglines, egg cases and assembling leaf-nests. A little-known exception is the Australian thomisid Saccodomus formivorus, which constructs a basket-like silk web of extraordinary dimensional stability and structural integrity that facilitates the capture of its ant prey. We examined the physical and chemical properties of this unusual web and revealed that the web threads comprise microfibers that are embedded within a biopolymeric matrix containing additionally longitudinally-oriented submicron fibers. We showed that the micro- and submicron fibers differ in their chemical composition and that the web threads show a remarkable lateral resilience compared with that of the major ampullate silk of a well-investigated orb weaver. Our novel analyses of these unusual web and silk characteristics highlight how investigations of non-model species can broaden our understanding of silks and the evolution of foraging webs.

scholarly journals Physical and Chemical Properties and Methods of Control of Pantoprazol Sodium Sesquihydrate (Review)

2020 ◽  
Vol 9 (1) ◽  
pp. 46-53
Author(s):  
V. A. Shelekhova ◽  
K. R. Savelyeva ◽  
S. V. Polyakov ◽  
V. N. Shestakov
Keyword(s):  
Chemical Properties ◽  
Reaction Products ◽  
Chemical Methods ◽  
Spectrophotometric Methods ◽  
Physico Chemical ◽  
Inflammatory Drugs ◽  
Physical And Chemical ◽  
Direct Spectrophotometry ◽  
Methods Of Control ◽  
And Chemical Properties

Introduction. Pantoprazole sodium sesquihydrate is a proton pump inhibitor. This substance is used in the treatment of peptic ulcer of the duodenum or stomach in the acute phase, including those associated with the use of non-steroidal anti-inflammatory drugs.Text. Pantoprazole is sodium 5-(difluoromethoxy)-2-[(RS)-[(3,4-dimethoxypyridin-2-yl)methyl]sulfinyl]benzimidazol-1-ide sesquihydrate in its structure. The substance is readily soluble in water and ethyl alcohol. The identification of pantoprazole is confirmed by infrared absorption spectrophotometry, as well as by a positive reaction to sodium ion. For the assay of this substance chemical and physico-chemical methods are used. The first group of methods includes titration in a non-aqueous medium with perchloric acid and permanganatometry. Physico-chemical methods used for pantoprazole assay are spectrophotometry and HPLC. The most commonly used method is direct spectrophotometry associated with the measurement of optical density at a wavelength of the maximum absorption of pantoprazole in various solvents. In addition, spectrophotometric methods of assay are known, based on the study of the absorption of colored pantoprazode reaction products. The derivative spectrophotometry is used for the analysis of its preparations. The control of the content of impurities and pantoprazole in the substance and its dosage forms is carried out, as a rule, using HPLC.Conclusion. An analysis of the literature has shown that this substance is unstable. Therefore, this feature of pantoprazole must be considered when choosing excipients when developing a dosage form. The preferred method for analyzing pantoprazole preparations is HPLC, since it is possible to determine the substance in the presence of other compounds, which will allow one to control the quantitative content and stability of pantoprazole in the preparation.

Physico-chemical and hydrological properties of soilless substrates

2021 ◽  
Vol 42 (3) ◽  
pp. 700-704
Author(s):  
Anbarasu Mariyappillai ◽  
◽  
Gurusamy Arumugam ◽  
Keyword(s):  
Organic Carbon ◽  
Total Organic Carbon ◽  
Natural Fiber ◽  
Particle Density ◽  
Colorimetric Method ◽  
Chemical Properties ◽  
Maximum Level ◽  
Total Porosity ◽  
Physico Chemical ◽  
And Chemical Properties

Aim: To evaluate the physico-chemical and hydrological characteristics of cocopith, perlite, vermicullite, vermicompost, sand, rice husk, paddy straw, saw dust and rock wool for using them as substrates for soilless agriculture. Methodology: The soilless substrates were initially evaluated for pH and EC, and then estimated for total organic carbon by dry combustion method, total nitrogen by Kjeldahl digestion method, potassium by atomic absorption and phosphorus by colorimetric method. The hydrological properties of substrates were estimated by Keen - Rackzowski box method. Results: The desirable level of physical properties of bulk density (0.47 gm cm-3), particle density (0.63 gm cm-3), total porosity (75.81%) and chemical properties of pH (6.23), EC (5.02 dS m-1), total organic carbon (36.39 %), and other properties were noticed under cocopith. The maximum level of water holding capacity (769.30 %) and volume of expansion (185.78 %) was registered by cocopith. Interpretation: Cocopith has favourable hydrological properties with desirable level of physical and chemical properties, which makes it the best medium for soilless agriculture. Coconut fiber is a characteristic natural fiber from the external husk of coconut and its extraction process also without polluting nature.

Effects of different storage conditions, the farm and the stage of lactation on renneting parameters of goat milk investigated using the Formagraph method

2011 ◽  
Vol 78 (3) ◽  
pp. 343-348 ◽  
Author(s):  
Michele Pazzola ◽  
Filippo Balia ◽  
Maria Luisa Dettori ◽  
Maria Consuelo Mura ◽  
Vincenzo Carcangiu ◽  
...  
Keyword(s):  
Statistical Difference ◽  
Prediction Models ◽  
Goat Milk ◽  
Storage Conditions ◽  
Clotting Time ◽  
Mean Values ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Fresh Milk ◽  
Milk Coagulation

This study evaluated the effect of storage on renneting properties of goat milk investigated using the Formagraph method. Milk samples from 169 goats in three farms (F1, F2 and F3) were analysed during an entire lactation (45, 75, 105, 135 and 165 days in milking DIM), to obtain renneting parameters, both from fresh milk and after storage with Bronopol and freezing at −20°C and −80°C. As regards fresh milk, mean values of clotting time were between 12·51 (45 DIM) and 13·29 min (105 DIM and F2), the curd firming time between 1·77 (45 DIM) and 2·15 min (F1) and curd firmness between 42·09 (165 DIM) and 49·55 mm (45 DIM). No statistical difference was recorded after storage. After regression analysis, all prediction models showed significance value at P<0·001 with the highest R2 value for clotting time, 0·710 (fresh vs. frozen milk at −20°C), and the lowest for clot firmness, 0·281 (fresh vs. frozen milk at −80°C). Results demonstrated that assessment of goat milk coagulation properties using the Formagraph method is also achievable after freezing or Bronopol addition.

Processing characteristics of milk constituents

2000 ◽  
Vol 25 ◽  
pp. 29-72
Author(s):  
P.F. Fox ◽  
T.P. Guinee
Keyword(s):  
Dairy Products ◽  
Chemical Properties ◽  
Milk Proteins ◽  
Raw Milk ◽  
Milk Composition ◽  
Modern Technology ◽  
Raw Material ◽  
List Type ◽  
Physico Chemical ◽  
Liquid Milk

AbstractMilk and dairy products are major components of the human diet in Western countries, providing about 30% of dietary proteins and lipids. The current annual production of milk is 560 x 106 tonnes, of which 85, 11, 2 and 2% are bovine, buffalo, caprine and ovine, respectively. Although some raw milk is still consumed, the vast majority of milk is processed to at least some extent. Liquid milk is a major food item in all developed dairying countries, representing 30% of total milk production. The remainder is processed into one of several thousand products, making dairy products the most diverse and flexible group of food products. The flexibility of milk as a raw material resides in the chemical and physico-chemical properties of its constituents, many of which are unique. The principal constituents of milk can be modified by enzymatic, chemical and/or physical methods, permitting the production of new products. However, the concentrations and properties of milk constituents are variable and hence the processability of milk and the properties of dairy products are inconsistent, although much of this variability can be eliminated by employing modern technology, which exploits certain features of milk constituents. Today, most milk is processed in very large, highly mechanised and automated factories, where consistency in processing properties is essential. The resulting products are distributed through large wholesale and retail outlets, where consistency is, again, paramount. Finally, today's consumers expect consistency. The consistency expected by the processor, distributor and consumer can be achieved only if the properties of milk constituents are understood at the molecular level.This communication will describe:The chemical and physico-chemical properties of the principal constituents of milk, i.e. lactose, lipids, proteins and salts,Variations in milk composition and in the properties of its constituents and the influence of dairy husbandry practices thereon,Exploitation and significance of the chemical and physico-chemical properties of milk constituents in the production and properties of the principal groups of dairy foods, i.e. liquid milk products, cheese, butter, fermented milks, functional milk proteins and lactose.Process modifications which may be used to overcome variations in the properties of milk constituents.

The composition of Alpine goats' milk during lactation in Greece

1990 ◽  
Vol 57 (1) ◽  
pp. 41-51 ◽  
Author(s):  
Leandros Voutsinas ◽  
Christophoros Pappas ◽  
Maria Katsiari
Keyword(s):  
Chemical Composition ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Average Composition ◽  
Mineral Contents ◽  
Total Solids ◽  
Stage Of Lactation ◽  
Physico Chemical ◽  
The Mean

SummaryVariations in chemical composition and in some physico-chemical properties of milk from a herd of lactating Alpine goats imported into Greece were determined from week 8 after parturition until the end of lactation (35 weeks, 35 samples). The average composition (g/100 g) of the milk was: fat 3·44, protein 3·35, casein 2·46, lactose 4·30, ash 0·79, total solids 11·76 and solids-not-fat 8·32. The average pH was 6·57 and titratable acidity was 16·76 (°D). The averaged density was 1·030. The mean mineral contents (mg/100 g) of the milk were: Na 53·12, K 157·67, Ca 140·06, P 110·00, Mg 13·59, citrate 106·97. All constituents studied as well as pH and density were significantly (P < 0·05) dependent on the stage of lactation. Titratable acidity was not significantly affected by stages of lactation. There were significant (P < 0·001) differences in Na/K and Ca/P ratios in the milk between lactation stages. Trends with lactation for each of the components and physico-chemical properties determined are reported and correlations between constituents in the milk are given.

scholarly journals Physico-Chemical Properties of Purified Carboxylesterase from the Seeds of Tamarindus indica

2021 ◽  
pp. 42-58
Author(s):  
S. Kantharaju ◽  
M. Mylarappa
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Tamarindus Indica ◽  
Physico Chemical ◽  
Sds Page ◽  
Physical And Chemical ◽  
Naphthyl Acetate ◽  
And Chemical Properties

The present work is focus on physical and chemical properties of purified Carboxylesterase using the Seeds of Tamarindus Indica.The esterases are extracted from the germinating tamarind seeds using 50 mM phosphate buffer, pH 7 and purified. The Km with α-naphthyl acetate, β-naphthyl acetate and α-naphthyl butyrate as the substrates is 28.6 μM, 22.2 μM and 26.7 μM respectively. The Vmax for the same substrates is 7.1 x 10-3 µmole/min, 7.41 x 10-3 µmole/min and 8.00 x 10-3 µmole/min respectively. The enzymes optimally active at pH 7.0 and are stable between pH 5.0 to 8.0. The optimum temperature of esterase activity is 40˚C. The molecular weight of 27.5 kD as determined by SDS-PAGE, both in the presence and absence of β-mercaptothanol and is in close agreement with the molecular weight determined by gel-filtration on Sephadex G-100 (26.9 kD).

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