scholarly journals SIFAT KIMIA DAN FISIK TANAH YANG BERPENGARUH TERHADAP PRODUKSI BAWANG DAUN (Allium fistulosum L) SERTA NILAI EKONOMI LAHAN PADA BERBAGAI KETINGGIAN (Studi Kasus di Wilayah Pacet, Cianjur, Jawa barat)

2017 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Heppy Suci Wulanningtyas ◽  
Afrizal Malik
Keyword(s):  
Primary Data ◽  
Stepwise Multiple Regression ◽  
Chemical Characteristics ◽  
Average Yield ◽  
Negative Effects ◽  
Total N ◽  
Physical And Chemical Characteristics ◽  
Negative Effect ◽  
Physical And Chemical ◽  
Positive Effect

This  research  aims  to  (1)  identification  the  effect  of  soil  physical  and chemical characteristics  to the yield of green onion planted from 800  -  1.400 metres above  sea  level  (mdpl),  (2)  identification  of  fertilizer  and  elevation  effect,  (3) identification  of  landrent  with  potential  development.  The  experimental  plots  were located in Pacet, Cianjur Regency, West Java. This research utilize primary data of soil physical and chemical characteristics that is pH, C-Organic, Total N, P, Ca, Mg, K,  Na,  KTK,  KB,  Al,  H,  Fe,  Cu,  Zn,  Mn,  sand,  dust  and  clay  texture.By  employing Forward Stepwise  –  Multiple Regression, it was showed that Fe has a positive effect to  green  onion  production  at  the  non  fertilized  farmland,  while  Na  and  Al  have negative  effects.  Adversely,  at  the  fertilized  farmland,  all  significant  factors  have negative effect, a case in point : elevation, Zn element and sand texture. Fertilization has a positive effect to green onion production at all level of elevation. Non fertilized farmland  could  produce  average  yield  of  onion  production  from  800  -  1.400  mdpl successively as follows : 13.395,1 kg/ha, 17.263,4 kg/ha, 14.351,9 kg/ha and 15.802,5 kg/ha. While fertilized farmland could produce average yield of onion production from 800  -  1.400 mdpl successively as follows : 18.172,8 kg/ha, 23.415,6kg/ha, 20.655,3 kg/ha  and  20.853,9  kg/ha.  Fertilization  can  increase  productivity,  and  the  highest productivity was reached at 1.000 mdpl. The highest landrent reached at 1.400 mdpl. The landrent from 800 -  1.400 mdpl are Rp. 9.151 /m2, Rp. 8.386/m2,Rp.7.337/m2 and Rp. 10.522/m2.<br /><br />

scholarly journals Investigation of the effect of depressor additives on the rheological properties of oil

2021 ◽  
pp. 104-107
Author(s):  
A. Sh. Zainullina ◽  
A. Zh. Arystan
Keyword(s):  
Rheological Properties ◽  
Pour Point ◽  
Chemical Properties ◽  
Oil Fields ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Positive Effect

The article is devoted to the study of physico-chemical properties of oil fields Uzen, Kenkiyak, Martyshi and study the effect of depressor additives on the rheological properties of oil fields Uzen. The main analyses of oil were carried out, including the content of paraffins, viscosity, pour point. Depressor additives of brands were used during the research MR-1055/980, Deprop 4125, WX 161. It is established that the effect of depressor additives on oil has a positive effect on their physical and chemical characteristics.

scholarly journals Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
IN P SOETEDJO
Keyword(s):  
Chemical Characteristic ◽  
Farming System ◽  
Soil Microbiology ◽  
Organic Fertilizers ◽  
Chemical Characteristics ◽  
P Availability ◽  
Total N ◽  
Physical And Chemical Characteristics ◽  
Dryland Farming ◽  
Physical And Chemical

Abstract. Soetedjo IP. 2019. Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system. Trop Drylands 3: 29-33. Vertisol and Alfisol are two kinds of dominant soil in dryland farming system of East Nusa Tenggara and other areas with similar ecological conditions. However, both soils generally have a low content of some nutrients such as N, P, K, C organic, and are dominated by clay, high water saturated, and prone to Al, Fe, and Mn poisonings. Some studies reported that improvement practices by application of inorganic and organic fertilizers increased soil compaction and soil microbiology dormancy. An innovation product called active powder may improve soil microbiology activity and physical characteristics of soil, which might then improve the availability of soil nutrients. Research had been done to know the effect of various dosages of active powder to enhance the physical and chemical characteristic of Vertisol and Alfisol in dryland farming system in Kupang, East Nusa Tenggara. The research was a factorial treatment designed laid out in a Randomized Complete Block Design, and four replicates. The treatments employed were two types of soil (Vertisol and Alfisol) and various dosages of active powder (0, 100, 200, and 300 g ha-1). Parameters observed were subjected to ANOVA and was followed by a Least Significant Different Test at 0.05 level. Results of the research showed that dosage of active powder of 300 g ha-1 was able to improve number colony of soil bacteria, soil porosity, soil bulk density, total N, P availability, and K availability. Generally, the physical and chemical characteristic of Vertisol was better improved than Alfisol. The yield of mungbean was significantly affected by the dosage of the active powder of 200-300 g ha-1 in which yield of mungbean grown at Vertisol was higher than that at Alfisol.

scholarly journals INFLUENCE OF ROOTSTOCKS ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE FRUITS AT SOME PLUM CULTIVARS

2021 ◽  
Vol 10 (20) ◽  
pp. 157-164
Author(s):  
Bogdan Zamfirescu ◽  
Dorel Hoza ◽  
Madalina Butac ◽  
Mihai Chivu
Keyword(s):  
Acid Content ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Complex Interactions ◽  
Chemical Attributes ◽  
Physical And Chemical ◽  
Positive Effect

This paper investigated physical and chemical characteristics of five cultivars (‘Andreea’, ‘Piteștean’, ‘Romanța’, ‘Čačanska Lepotiča’ and ‘Jojo’) influenced by seven rootstocks (‘Mirobolan dwarf’, ‘Mirodad 1’, ‘Mirodad 2’, ‘Adaptabil’, ‘Redutabil’, ‘BN4Kr’ and ’B83-8’. The trees were planted in 2015 at 4 x 3 m and comprised 3 trees / 3 replications. Physical (weight, colour and firmness) and chemical attributes (soluble solids, acid content and pH) were evaluated and calculated. The influence of rootstocks on the fruit’s quality was very variable due to complex interactions: rootstock x cultivar, rootstock x year, cultivar x rootstock, cultivar x year. As results of the investigations, we found that some traits such as fruit weight, firmness, soluble solids and acid content of fruits have been influenced by rootstocks. ‘Adaptabil’ and ‘Mirodad 1’ rootstocks had a positive effect on some fruit attributes of all plum cultivars studied and can be recommended for extended in commercial orchards.

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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