Flocculation efficiency and quality of flocculated algae with chitosan at different pH values

The catchment area of River das Antas (Irati, Paraná, Brazil) is of high importance both for human consumption and irrigation. Within Irati, this river passes through a rural area and through the city of Irati, crossing both poor and rich neighbourhoods. We selected three study areas downstream (a rural area, poor community, and rich neighbourhood) in which we measured turbidity, the concentration of sediments and pH during rainy days. Our results showed downstream trends of increasing turbidity and concentrations of sediments with decreasing pH. The values of turbidity and of concentration of sediments were significantly different in the rural area, while the pH values were significantly different between the three study areas. These findings highlight the effect of agricultural activities in the generation of sediments and turbidity. The—presumably expected—effects of organic urban waste from the poor neighbourhood were also detected in the pH values. We conclude that efforts should be made to ensure that land planning and training/education programmes on sustainable farming practices are undertaken by the authorities to reduce water pollution and its effects on water bodies during rainfall events, since paving streets is not a feasible option in the short term due to the high costs associated with this measure.

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Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽

10.3390/foods10061374 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1374

Author(s):

Guotian Wang ◽

Yunpeng Liu ◽

Huimin Yong ◽

Shuai Zong ◽

Changhai Jin ◽

...

Keyword(s):

Ferulic Acid ◽

Coupling Reaction ◽

Thiobarbituric Acid ◽

Antimicrobial Activities ◽

Edible Coating ◽

Thiobarbituric Acid Reactive Substances ◽

Ph Values ◽

Basic Nitrogen ◽

Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

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Keeping Quality of Pacific Coast Dogfish

Journal of the Fisheries Research Board of Canada ◽

10.1139/f59-058 ◽

1959 ◽

Vol 16 (6) ◽

pp. 791-794 ◽

Cited By ~ 1

Author(s):

R. H. Moyer ◽

B. A. Southcott ◽

E. G. Baker ◽

H. L. A. Tarr

Keyword(s):

Pacific Coast ◽

Sea Water ◽

Total Volatile ◽

Bacterial Counts ◽

Ph Values ◽

Appreciable Increase ◽

Muscle Ph ◽

Keeping Quality ◽

Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

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Sperm cryopreservation of lane snapper Lutjanus synagris(Linnaeus, 1758)

Brazilian Journal of Biology ◽

10.1590/1519-6984.20613 ◽

2015 ◽

Vol 75 (3) ◽

pp. 662-669 ◽

Cited By ~ 2

Author(s):

EG Sanches ◽

IR Oliveira ◽

PCS Serralheiro ◽

VR Cerqueira

Keyword(s):

Sperm Motility ◽

Sperm Quality ◽

Equilibration Time ◽

Dilution Ratio ◽

Sperm Cryopreservation ◽

Ph Values ◽

Cryopreserved Sperm ◽

Time Density ◽

Motility Rate

AbstractThis study aims developing and evaluate a protocol of semen cryopreservation of the lane snapper Lutjanus synagris. Firstly, sperm motility rate, motility time, density and spermatocrit were appraised to characterize the sperm quality of the lane snapper. The effect of three extenders with distinct ionic compositions and pH values combined with seven concentrations of cryoprotector dimethylsulfoxide (0; 2.5; 5.0; 7.5; 10.0; 12.5 e 15.0%), five cooling rates (110, 90, 60, 45 e 30°C –min), nine equilibration time (1; 2,5; 5; 10; 15; 20; 25; 30 e 60 minutes) e five dilutions ratio (1:1; 1:3; 1:6; 1:10 e 1:20) on the sperm motility rate and motility time were analyzed. Fertilization test was accomplished to evaluate the viability of the cryopreserved sperm. The higher sperm motility rate and motility time (P<0.05) was achieved by combining extender with pH 8.2 with 10% concentration of dimethylsulfoxide and cooling rate 60°C –min, 1 minute of equilibration time and 1:3 (v/v) dilution ratio. The use of cryopreserved sperm presented fertilization rates >60% validating the present protocol for lane snapper. The cryoconserved sperm of lane snapper is a viable alternative, being possible to maintain appropriate sperm viability.

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Significance of pH-value for meat quality of broilers: Influence of breed lines

Veterinarski glasnik ◽

10.2298/vetgl1302067r ◽

2013 ◽

Vol 67 (1-2) ◽

pp. 67-73 ◽

Cited By ~ 6

Author(s):

M. Ristic ◽

K. Damme

Keyword(s):

Meat Quality ◽

Ph Value ◽

Storage Period ◽

Breeding Line ◽

Breast Meat ◽

Ph Values ◽

And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

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Hydrochemistry and Its Controlling Factors of Rivers in the Source Region of the Nujiang River on the Tibetan Plateau

Water ◽

10.3390/w11102166 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2166

Author(s):

Wang ◽

Zhao ◽

Chen ◽

Zhao

Keyword(s):

Source Region ◽

Silicate Weathering ◽

Main Stream ◽

The Tibetan Plateau ◽

Hydrochemical Characteristics ◽

Mean Values ◽

Ph Values ◽

Quality Of Water ◽

Hydrochemical Types

The chemical composition of river water collected from the main stream of the Naqu and its tributaries was analyzed to reveal its hydrochemical characteristics and to evaluate the water quality for irrigation purposes. Based on 39 samples, the results revealed mildly alkaline pH values and total dissolved solids (TDS) values ranging from 115 to 676 mg/L, averaging 271 mg/L. Major ion concentrations based on mean values (mg/L) were in the order of Ca2+>Na+>Mg2+>K+ for cations and HCO3->SO42->Cl->CO32- for anions. Most hydrochemical types were of the Ca–HCO3 (~74.36%) type. Cluster analysis (CA) suggested that the hydrochemical characteristics upstream of the main stream of the Naqu were obviously different from those from the middle and downstream of the main stream and its tributaries. The analysis shows that the Sangqu, Basuoqu, Mumuqu, Zongqingqu, Mugequ basin tributary, and the Gongqu basin tributary were mainly affected by carbonate weathering. Carbonate and silicate weathering commonly controlled the hydrochemistry upstream and downstream of the main Naqu, Chengqu, and Mugequ streams. The middle of the main stream of the Naqu was mainly affected by silicate weathering, and anhydrite/gypsum dissolution mainly affected the hydrochemistry of the main Gongqu stream. The quality of water samples was suitable for irrigation purposes, except for one sample from the main stream of the Mugequ.

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Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

Journal of Dairy Research ◽

10.1017/s0022029900010165 ◽

1960 ◽

Vol 27 (1) ◽

pp. 91-102 ◽

Cited By ~ 2

Author(s):

F. H. McDowall ◽

J. A. Singleton ◽

B. S. Le Heron

Keyword(s):

Lactic Acid ◽

Low Temperatures ◽

Starter Culture ◽

Skim Milk ◽

Ph Values ◽

Commercial Scale ◽

Increase With Increase ◽

Keeping Quality ◽

Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

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Effects of Fermented Green Juice and Cellulase on the Silage Quality of Sugarcane Top

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1053 ◽

2012 ◽

Vol 554-556 ◽

pp. 1053-1056 ◽

Cited By ~ 1

Author(s):

Yi Fen Zhuang ◽

Xin Zhu Chen ◽

Zhao Xia Dong ◽

Jian Guo Zhang ◽

Wen Chang Zhang

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Moisture Content ◽

Water Soluble ◽

Soluble Carbohydrate ◽

Moisture Contents ◽

Ph Values ◽

Silage Quality ◽

Water Soluble Carbohydrate

Two moisture levels of sugarcane top (moisture contents 69.03% - MC1 and 56.38% - MC2) were treated with fermented green juice (FGJ) at 2 ml/kg and/or with cellulase (CEL) at 5000 U/kg raw matter, and ensiled in the laboratory at ambient temperature. All additive treatments significantly (P<0.01) increased lactic acid and water soluble carbohydrate (WSC) contents, and significantly (P<0.01) decreased pH and contents of NH3-N and acetic acid compared with the control. The treatment of FGJ and CEL mixture significantly (P<0.01) decreased pH and content of acetic acid (AA) compared with treatments of FGJ and CEL alone. All the MC2 silages had more extensive fermentation than MC1 silage, shown by higher contents of lactic acid, lower pH values and NH3-N contents. In conclusion, both FGJ and CEL addition significantly improved the silage quality of sugarcane top, and their mixture had better result than FGJ and CEL alone. Reducing the moisture content of sugarcane top could improve its silage quality.

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Long term Impacts of Effluents on Quality of the Kosi River Water at District Rampur, Uttar Pradesh, India

Biosciences Biotechnology Research Asia ◽

10.13005/bbra/2896 ◽

2021 ◽

Vol 18 (1) ◽

pp. 59-69

Author(s):

Gulrez Nizami ◽

Shifa Rehman ◽

R. Z. Sayyed ◽

Ummul Khair Fatma ◽

Hesham El Enshasy

Keyword(s):

River Water ◽

Physicochemical Parameters ◽

Copper Content ◽

Uttar Pradesh ◽

Zinc Content ◽

Average Concentration ◽

Total Hardness ◽

Ph Values

The present study was aimed to analyze the influence of industrial and agricultural wastes on quality ofKosi river water, Rampur, UP, India. The results of the present study revealed pH values of between 7.2 and 6.3 (neutral to slightly acidic), the electrical conductivity between 129.4 μs/cmto399.3 μs/cm. The maximum EC value was observed at S5 in spring season. The turbidity of each was 0.4 to 7.067 NTU. The highest turbidity observed at S5 in winters. Total hardness of 73 (mg/L) and 506.33 (mg/L) were evident at S4 and S7 sites respectively. The BOD values ranged from 10.5 (mg/L) at S4 to 137.4 (mg/L) at S5. Higher BOD values at each site are reflecting the great extent of pollution. The minimum COD recorded at S3 (32.60 mg/L) however maximum recorded at S5 (168.65 mg/L). The results of the heavy metals showed a significant increase in the concentration of Pb, Zn, Cu, Hg and As at S5 as compared to the other sites. The As concentration was 0.04, 0.08, 0.85, 0.72 and 0.71 at S2, S3, S5, S6, and S7 respectively. These values were higher than the value of Arsenic as per WHO guidelines.The average concentration of Zn obtained was 0.05, 0.786, 0.413, 0.06, 3.26,0.97 and 0.53 mg/L at S1, S2, S3, S4, S5, S6, and S7 respectively. The highest value of Zn was recorded at S5 (SDP) as compared to other sites. Only at S5 the zinc content is exceeding the normal value. The copper content found to be lower (1.0 mg/Ll) than permissible value according to WHO. The Cu concentration was 0.01, 0.06 0.01 at S4, S5 and S6 respectively, at S1,S2, S3 and S7 zero. The changed physicochemical parameters and occurrence of heavy metal ions indicated a significant level of pollution in Kosi River.

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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in Microbiology ◽

10.3389/fmicb.2021.652548 ◽

2021 ◽

Vol 12 ◽

Author(s):

Elena Bartkiene ◽

Vadims Bartkevics ◽

Iveta Pugajeva ◽

Anastasija Borisova ◽

Egle Zokaityte ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Quality Parameters ◽

Wheat Bread ◽

Overall Acceptability ◽

Ph Values ◽

Volume Porosity ◽

Direct Incorporation ◽

By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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