scholarly journals Physico-chemical characteristics of geothermal water in Tulare near Medvedja

2021 ◽  
Vol 19 (2) ◽  
pp. 57-68
Author(s):  
Andjelina Maric ◽  
Tomislav Pavlovic ◽  
Dragoljub Mirjanic
Keyword(s):  
Chemical Composition ◽  
Geothermal Water ◽  
Chemical Characteristics ◽  
Legal Regulations ◽  
Geological Characteristics ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Chemical Composition Of Water ◽  
Regional Position ◽  
Physical And Chemical

The paper presents general characteristics and legal regulations for the use of thermomineral waters in Serbia, provides information on the regional position and geological characteristics of Tulare near Medvedja, the springs of water in Tulare and the methods of testing the physical and chemical characteristics of water in Tulare are described. In addition, the results of measuring the temperature, hardness, acidity, and chemical composition of water in Tulare are given. The results of the measurements showed that the water in Tulare belongs to homeothermal waters, that is soft to very soft, slightly acidic, and has an increased amount of Na, Ca, K and Mg, and also Sr, B, Li, P, As and Hg in small quantities. The water from the spring in Tulare is not suitable for drinking. To determine the balneological utility of the water in Tulare it is necessary to carry out appropriate drilling and further examine the physical, chemical, and balneological properties of this water.

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Evaluation of microbiological, physical and chemical characteristics and hydraulic characteristics of the water in the ponds for growing marketable fish of the National Natural Park «Podolski Tovtry»

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
T. Prilipko ◽  
R. Yakubash
Keyword(s):  
Bottom Water ◽  
Chemical Characteristics ◽  
Hydraulic Characteristics ◽  
Hydrochemical Characteristics ◽  
Hydrochemical Regime ◽  
Natural Park ◽  
Physical Chemical ◽  
Water Ph ◽  
Physical And Chemical ◽  
Observation Period

The results of the study of the basic physical, chemical, microbiological and hydrochemical characteristics of water ponds for growing freshwater fish. Data analysis hydrochemical regime studied ponds throughout the observation period showed that it was relatively stable fluctuated within small and do not exceed the maximum allowable substances in water. PH of water management ponds research ranged 6.1 – 7.5. Nitrites and nitrates were also in small concentrations that do not exceed regulatory and amounted to 0.1 mg N/l and 1.1 mg N/l. Established in the summer studied water samples contained more E.coli, than in the spring and autumn months and had a circle–titer less than 0.1 in 18.3% of cases. Indicator KMAFAnM water was almost 13 times higher in summer compared to spring and autumn. KilkistE.coli fall in surface water was on average within 1 – 3 CFU / cm3, and in the summer 6– 9. In the bottom water kilkistE.coli autumn was on average within 0 – 1 CFU / cm3, and in the summer 5 – 9 cfu / cm3. Indicator Value KMAFAnM in the mud was higher than the value in the bottom water fall nearly 210 times in the summer – in 417 times.

Physico-Mechanical and Chemical Characteristics of Amber

2018 ◽  
Vol 277 ◽  
pp. 80-89 ◽  
Author(s):  
Zynovii Malanchuk ◽  
Viktor Moshynskyi ◽  
Yevhenii Malanchuk ◽  
Valerii Korniienko
Keyword(s):  
Chemical Composition ◽  
Cross Section ◽  
Sandy Soil ◽  
Chemical Elements ◽  
Chemical Characteristics ◽  
Geological Cross Section ◽  
Sandy Shale ◽  
The Cost ◽  
Physical And Chemical

Amber of amber-bearing deposits in Rivne-Volyn region of Ukraine has been analyzed. Relying upon instrumental techniques, physical and chemical as well as spectral analyses, and geological prospecting of the deposits, chemical composition and ultimate composition of amber occurring at the territory of Klesiv deposit (Ukraine, Rivne Region, Sarny District) have been identified. Klesiv amber contains the greatest part of inclusions; it contains 18 chemical elements. Basing upon the performed geological cross-section it has been determined that the amber occur in sandy soil and sandy-shale soil. The depth is insignificant – from 1 m to 10 – 15 m. Moreover, to determine the cost, experimental technique has been developed. The technique involves classification of the amber fragments according to their form, dimensions, and colour. Lithologic-and-facies sections of sites of Klesiv deposit have been obtained.

scholarly journals The Diversity of Makrozoobenthos as Bio-Indicators of Water Quality of the River Kundur District Labuhanbatu

2021 ◽  
Vol 4 (1) ◽  
pp. 1027-1033
Author(s):  
Winarti Winarti ◽  
Arman Harahap
Keyword(s):  
Total Abundance ◽  
Chemical Parameters ◽  
Observation Station ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Physical And Chemical Parameters ◽  
The Individual ◽  
Physical And Chemical ◽  
Chemical Water

Macrozoobenthos used as a bioindicator of the waters, this happens because of the nature of the benthos which has mpergerakan low so it got a lot of influence from the environment. This study aims to determine the condition of the river Kundur with a view the community structure of macrozoobenthos which include: species composition, abundance, diversity, uniformity and dominance as well as the physical and chemical parameters of water as a paremeter supporters. Based on the results of observations, macrozoobenthos were found during the study in the river Kundur consists of 3 phylum, 4 classes, 17 family with 11 species. The composition of the class of macrozoobenthos in the whole of the observation station consists of a Gastropod (37%), Insecta (23%), Malacostraca (20%), Polychaeta (10%) dan Malacostraca (20%). The value of an abundance ranged from 325,7 - 3309,6 ind/m3. With the value of the total abundance at Station I which is equal to 3690,1 ind/m3, Station II 3723,1 ind/m3, Station III 3692,3 ind/m3 can be categorized diversity are light polluted with the value of the index of uniformity (E) that describes the spread of the individual tends to be uniform or relatively the same. While the condition of the physical-chemical parameters and the substrate bottom of the river Kundur in general has a range of relatively homogeneous, spread evenly throughout the observation stations and still be able to support life macrozoobenthos. To the results of measurements of the parameters of physico-chemical water and substrate in the river kundur in general has a range of relatively homogeneous in the whole observation stations and still be able to support the life of the macrozoobenthos.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

Physico-chemical Characteristics and Chemical Composition of Khesari Seeds (Lathyrus sativus)

2002 ◽  
Vol 13 (6) ◽  
pp. 471-473
Author(s):  
Archana Sharma ◽  
Manoranjan Kalia ◽  
S.R. Malhotra
Keyword(s):  
Chemical Composition ◽  
Lathyrus Sativus ◽  
Chemical Characteristics ◽  
Physico Chemical

Research Nanostructurized Carbon-Containing Catalysts on the тonkeris Clay Base by Physico-Chemical Methods

2012 ◽  
Vol 535-537 ◽  
pp. 2186-2190
Author(s):  
Balaussa K. Dinistanova ◽  
Sandugash K. Tanirbergenova ◽  
R.M. Мansurova ◽  
Zulkhair A. Mansurov
Keyword(s):  
Magnetic Property ◽  
Chemical Characteristics ◽  
Chemical Methods ◽  
Research Results ◽  
Carbon Particles ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical

In this work are presented research results of physical and chemical characteristics of carbon-containing catalysts on Tonkeris clay base. A magnetic property of these catalysts was studied. It was established that the structure of the catalysts are contains а nano-sized carbon particles in a different morphology. Gydrocracking processes were investigated on the bases synthesized catalysts.

Sign in / Sign up

Export Citation Format

Share Document