Comparison of physical and chemical properties of water and floristic diversity of oxbow lakes under different levels of human pressure: A case study of the lower San River (Poland)

2009 ◽  
Vol 9 (2-4) ◽  
pp. 183-191 ◽  
Author(s):  
Dorota Michalska-Hejduk ◽  
Dominik Kopeć ◽  
Agata Drobniewska ◽  
Beata Sumorok
Keyword(s):  
Chemical Properties ◽  
Floristic Diversity ◽  
Physical And Chemical Properties ◽  
Oxbow Lakes ◽  
Human Pressure ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

scholarly journals Assessment of the Possibility of Using Hemp Biomass (Cannabis Sativa L.) for Energy Purposes: A Case Study

2019 ◽  
Vol 9 (20) ◽  
pp. 4437 ◽  
Author(s):  
Artur Kraszkiewicz ◽  
Magdalena Kachel ◽  
Stanisław Parafiniuk ◽  
Grzegorz Zając ◽  
Ignacy Niedziółka ◽  
...  
Keyword(s):  
Cannabis Sativa ◽  
Combustion Process ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Pellet Production ◽  
Physical And Chemical ◽  
Power Boiler ◽  
Biomass For Energy ◽  
And Chemical Properties

During testing, the possibility of using hemp biomass for energy purposes was assessed. The criteria assessed were the physical and chemical properties of hemp biomass, as well as the combustion process of straw and briquettes made of it in a low-power boiler. The results were made and compared with currently applicable standards. Technical and chemical properties of hemp biomass are comparable with the best plants used for energy purposes. Studies have also shown the susceptibility of hemp biomass compaction. However, large emissions recorded during the combustion of the tested forms of biofuels from hemp straw in light of applicable standards disqualify this fuel for use in grate-type heating devices with air fed under the grate. It would be advisable to carry out research on the total costs of pellet production and their use in heating devices with a retort burner, while taking into account this biofuel’s ashes’ susceptibility of sintering.

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