scholarly journals Removal and recovery of Th4+ and UO22+ ions from aqueous solutions by adsorption onto glauconite (dark green color)

2016 ◽  
Vol 33 (part1) ◽  
pp. 260-280
Author(s):  
Ahmed Azzam ◽  
Bahaa Salah ◽  
Said Sayed
Keyword(s):  
Aqueous Solutions ◽  
Green Color ◽  
Dark Green ◽  
Removal And Recovery

Mercury removal and recovery from aqueous solutions by coupled complexation–ultrafiltration and electrolysis

2004 ◽  
Vol 229 (1-2) ◽  
pp. 179-186 ◽  
Author(s):  
J Barron-Zambrano ◽  
S Laborie ◽  
Ph Viers ◽  
M Rakib ◽  
G Durand
Keyword(s):  
Aqueous Solutions ◽  
Mercury Removal ◽  
Removal And Recovery

scholarly journals Inheritance of Persistent-Green Color in Asparagus Officinalis, L.

1969 ◽  
Vol 51 (1) ◽  
pp. 71-76
Author(s):  
H. Irizarry ◽  
J. Howard Ellison ◽  
Portia Orton
Keyword(s):  
Quantitative Difference ◽  
Qualitative Difference ◽  
Recessive Gene ◽  
Asparagus Officinalis ◽  
Green Color ◽  
Pigment System ◽  
Plant Pigment ◽  
Dark Green ◽  
Or Genes ◽  
Color Gene

Two mature, dark-green asparagus plants (one female and one male) termed "persistent-green" were selected in a New Jersey asparagus field on November 11, 1959, when the other plants were yellow or brown. The two persistent-green plants were crossed; each of them was crossed also with normal plants for the genetic study of this character. A secondary part of this study was to determine the effect of the color gene or genes on the plant-pigment system by means of spectrophotometric analyses. An attempt also was made to identify the persistent-green mutants in the seedling stage. The study of the phenotypes of 17 F1, F2, and reciprocal BC1 progenies indicated that persistent-green color in asparagus is inherited as a single recessive gene. There was a large quantitative difference in chlorophyll and carotene between the persistent-green and normal plant complexes in October, but not in July. Apparently the persistent-green mutants retain chlorophyll and carotene much later in the season than do the normal plants. No qualitative difference in pigment was found in either July or October. Asparagus seedlings were easily classified as to persistent-green (green foliage) or normal (yellow foliage) in the greenhouse when the plants were 6 weeks old.

scholarly journals Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

2018 ◽  
Vol 53 (11) ◽  
pp. 1259-1267
Author(s):  
Paulo Ricardo Los ◽  
Deise Rosana Silva Simões ◽  
Roberta de Souza Leone ◽  
Beatriz Cervejeira Bolanho ◽  
Taís Cardoso ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Total Phenolic ◽  
Green Color ◽  
Peach Palm ◽  
Brazilian Legislation ◽  
Yellow Color ◽  
Microbiological Parameters ◽  
Market Niche ◽  
Dark Green ◽  
Pale Yellow Color

Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.

The removal and recovery of cadmium from dilute aqueous solutions by biosorption and electrolysis at laboratory scale

1998 ◽  
Vol 32 (2) ◽  
pp. 400-406 ◽  
Author(s):  
T.J. Butter ◽  
L.M. Evison ◽  
I.C. Hancock ◽  
F.S. Holland ◽  
K.A. Matis ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Laboratory Scale ◽  
Dilute Aqueous Solutions ◽  
Removal And Recovery

Composition and Spectral Investigation for Tetranitro Iron Phthalocyanine

2016 ◽  
Vol 859 ◽  
pp. 175-178 ◽  
Author(s):  
Shu Ying Li ◽  
Zhao Yang Zeng ◽  
Shan Shan Du
Keyword(s):  
Optimal Synthesis ◽  
Microwave Assisted Synthesis ◽  
Iron Phthalocyanine ◽  
Single Variable ◽  
Green Color ◽  
Synthesis Conditions ◽  
Microwave Assisted ◽  
Green Vegetation ◽  
Dark Green ◽  
Green Paint

Because of the dark green color similar to vegetation, tetranitro iron phthalocyanine has great potentiality in military camouflage application. Tetranitro iron phthalocyanine was synthesized in the method of improved microwave-assisted synthesis. By single-variable controlling principle, the optimal synthesis conditions in laboratory for tetranitro iron phthalocyanine composing was determined. The spectra difference under different conditions between tetranitro iron phthalocyanine and green vegetation was analyzed. The possibility for using tetranitro iron phthalocyanine as green paint in camouflage was discussed

scholarly journals Some Interesting Traits of European and Asian Fragaria Species

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 439A-439 ◽  
Author(s):  
Robert H. Bors ◽  
J. Alan Sullivan
Keyword(s):  
Disease Resistance ◽  
Powdery Mildew ◽  
Winter Hardiness ◽  
Hybrid Vigor ◽  
Cold Winter ◽  
High Susceptibility ◽  
Southern Ontario ◽  
Green Color ◽  
Dark Green ◽  
Fragaria Species

Several interesting attributes have been observed while working with European and Asian species of Fragaria. F. nilgerrensis has shown immunity to aphids and leaf diseases. F. iinumae produces runners that frequently have unusual tap roots. F. moschata demonstrated excellent winter hardiness in a water-logged field during an unusually long cold winter (1995–96) in southern Ontario, excellent leaf disease resistance, and high susceptibility to Botrytis. When grown in the greenhouse, F. moschata fruit taste like a concord grape. F. pentaphylla (Guelph P-1 and P-2) displayed unusually bright red-colored fruit that were uniformly wedged, firm, but lacking flavor. F. pentaphylla P-1 is extremely vigorous and immune to leaf diseases. F. nubicola and F. daltoniana are the smallest and least-vigorous plants in the Univ. of Guelph's collection, yet they appear to confer hybrid vigor to their progeny when crossed to other species. F. daltoniana's leaf has a waxy cuticle and dark green color similar to F. chiloensis. F. viridis has a spicy, cinnamon-like flavor. When F. viridis is crossed to most other diploids, powdery mildew and leaf diseases are prevalent. F. orientalis crosses easily to synthetic tetraploids, has a flavor similar to F. viridis and F. nubicola, but is extremely susceptible to viruses. Aroma is quite variable in F. vesca with the most desirable originating from Russian accessions.

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