scholarly journals 257 Characterization of the Physico-chemical Properties of and Plant Response to Ecologically Sound Organic Substrates in Relation to Rockwool

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 435D-435
Author(s):  
Md. Shahidul Islam ◽  
Tadashi Ito
Keyword(s):  
Growth Rate ◽  
Rice Husk ◽  
Pore Space ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Organic Substrates ◽  
Physico Chemical ◽  
Coconut Coir ◽  
Water Holding

Characterization of physico-chemical properties of ecologically sound unprocessed coconut (Cocos nucifera L.) coir and carbonated rice husk in relation to rockwool were investigated to examine the crop performance along with productivity of tomatoes (Lycopersicon esculentum Mill.). In all substrates, the water-filled pore space and water-holding capacity were larger and air-filled pore space was smaller. Bulk densities, water-holding capacity, and water-filled, air-filled, and total pore spaces were lower in carbonated rice husk than coconut coir and rockwool. These values in coconut coir and carbonated rice husk were increased by use. Most of the physical properties, EC, pH, and inorganic elements, of these natural organic substrates were within appropriate levels as growing media. There were little differences in plant height, stem diameter, percent fruit set, harvest index, ascorbic acid, total soluble solid, fruit pH, and leaf chlorophyll ratio. But, number of nodes, internode length, leaf number and area, days to first anthesis, flower number, and fruit number and weight differed significantly among treatments. There was smaller fluctuation in absolute growth rate, relative growth rate, net assimilate rate, and leaf area ratio among the treatments. It appeared that carbonated rice husk and the coconut coir gave better crop performance than rockwool under moderate high temperatures (30 and 35 °C compared to 25 °C). Furthermore, crop productivity from the organic substrate coconut coir and carbonated rice husk gave more profit than that of rockwool. Thus, carbonated rice husk and coconut coir substrates can be used successfully as a bag culture media amendment for producing vegetables, especially in tropical and subtropical areas.

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Amendment of Soil Water Retention and Nutrients Holding Capacity by Using Sugar Cane Bagasse

2019 ◽  
Vol 7 (2) ◽  
pp. 224-235
Author(s):  
Mwita Solomon Chacha ◽  
Banyikwa Andrew ◽  
Maheswara Rao Vegi
Keyword(s):  
Sugarcane Bagasse ◽  
Standard Dose ◽  
Organic Fertilizer ◽  
Chemical Properties ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Soil Water Retention ◽  
Physico Chemical ◽  
Water Holding ◽  
Properties Of Soil

Sugarcane bagasse (SCB)is byproduct of sugarcane industry can be used as soil amendments to improve soil hydro, physical-chemical characteristics. It also provides reasonable economic means to recycle these in an environmentally friendly manner. The soil samples were studied for different soil characteristics collected from different sites of Dodoma city, Tanzania. Soil sample with poor water holding capacity selected and made into six treatments by different percentages of sugarcane bagasse 0, 2, 5, 10,20 and 100% in triplicates for each treatment. The result showed that the water holding capacity of the soil increased from 26.85 to 84.08 % representing 3.16 times.The soil of Dodoma have low organic matter (438.6 - 1126.6 mg/kg), and deficient in K+ (0.5 cmol/kg), Ca2+ (2.8 cmol/kg), Mg2+ (1.3 mg /kg), Na+ (1.03 cmol/kg) and cation exchange capacity (5 cmol/kg). The available K+, Ca2+, Mg2+ contents of soil increased by 13.87, 22.79, 33.13 and 43.61% with the application of 2, 5, 10 and 20 % of sugarcane bagasse, respectively. Different levels of SCB positively influence the hydro, physico-chemical properties of soil. Utilization of SCB as organic fertilizer was found to save the water cost and chemical fertilizer along with minimizing environmental pollution. Application of 10% of sugarcane bagasse was found to be the standard dose to achieve important hydo, physicochemical properties of soil to a required level.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour

2021 ◽  
Author(s):  
Prerna Kathuria ◽  
Gagandeep Kaur ◽  
Varsha Kanojia
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Maize Flour ◽  
Crude Fibre ◽  
Swelling Power ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Water Holding

Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and lower binding properties it is difficult to prepare. In the present study the effect of blending composition of wheat and gram in maize flour on physico-chemical and functional properties were investigated.Methods: The maize flour of PMH–1 variety was blended with wheat and gram flour in different combinations of (20, 30 and 40%). The composite flours were evaluated for different physico-chemical properties like moisture content, protein content, crude fat, crude fibre, ash content, carbohydrates, titrable acidity, color value, titrable acidity, swelling power, oil holding and water holding capacity. Result: It was observed from the study that the protein content (2.83±0.02%), fat content (6.13±0.02%) and fibre content (2.82±0.02%) was higher for gram blended flour than wheat blended flour. The swelling power of the flour blended with wheat was found out to be higher (30.74±0.01%), than blended with gram flour (25.30±0.01%), whereas the oil holding and water holding capacity of wheat blended and maize blended flours was similar.

scholarly journals Effect of Integrated Nutrient Management on Physico-Chemical Properties of Soil and Rice Yield

Agropedology ◽  
2019 ◽  
Vol 27 (1) ◽  
Author(s):  
S. Patton ◽  
◽  
A. K. Singh ◽  
R. C. Gupta ◽  
Surendra Singh ◽  
...  
Keyword(s):  
Hydraulic Conductivity ◽  
Nutrient Management ◽  
Chemical Properties ◽  
Infiltration Rate ◽  
Water Holding Capacity ◽  
Mineral Fertilizers ◽  
Integrated Nutrient Management ◽  
Physico Chemical ◽  
Goat Manure ◽  
Water Holding

Effect of integrated nutrient management on physico-chemical properties of rice-grown on terraced land was studied in a two-year field experiment. There were twenty treatments consisting of different combinations of locally-available organic nutrient sources (FYM, vermicompost and goat manure), mineral fertilizers and lime. The different treatment combinations showed significant effect on yield of upland rice and soil properties viz. water holding capacity, hydraulic conductivity, bulk density, infiltration rate. Infiltration rate was highest in treatment comprising of 75% NPK +2.5 t ha-1 goat manure + lime and 75% NPK + 5t ha-1 FYM while water holding capacity was highest in 75%NPK+2.5 t ha-1 goat manure + lime. Application of 75% NPK + 5 t ha-1 FYM had maximum hydraulic conductivity (2.8 cm hr-1). In general soil pH was higher in lime-amended soils. Treatment 75% NPK+ 5 t ha-1 FYM + lime produced highest grain yield (50.2 q ha-1) followed by 50% NPK+5 t ha-1 FYM + lime (43.9 q ha-1),and control had lowest yield (30.3 q ha-1).

Topological characterization of dendrimer, benzenoid, and nanocone

2018 ◽  
Vol 74 (1-2) ◽  
pp. 35-43
Author(s):  
Wei Gao ◽  
Muhammad Kamran Siddiqui ◽  
Najma Abdul Rehman ◽  
Mehwish Hussain Muhammad
Keyword(s):  
Chemical Properties ◽  
Chemical Compounds ◽  
Topological Indices ◽  
Zagreb Index ◽  
Topological Characterization ◽  
Complex Molecules ◽  
Chemical Structures ◽  
Physico Chemical ◽  
Quantitative Structure Activity Relationships

Abstract Dendrimers are large and complex molecules with very well defined chemical structures. More importantly, dendrimers are highly branched organic macromolecules with successive layers or generations of branch units surrounding a central core. Topological indices are numbers associated with molecular graphs for the purpose of allowing quantitative structure-activity relationships. These topological indices correlate certain physico-chemical properties such as the boiling point, stability, strain energy, and others, of chemical compounds. In this article, we determine hyper-Zagreb index, first multiple Zagreb index, second multiple Zagreb index, and Zagreb polynomials for hetrofunctional dendrimers, triangular benzenoids, and nanocones.

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