ISOLATION OF HUMIC ACIDS FROM THE TOP PEAT OF THE PRIMORSKY DISTRICT OF THE ARKHANGELSK REGION

В работе предложена модифицированная методика выделения гуминовых кислот из верхового торфа Приморского района Архангельской области. Методика обеспечивает высокий выход гуминовых кислот при оптимальном расходе экстрагирующего реагента. В выделенных препаратах гуминового комплекса определен ряд физико-химических характеристик: влажность, зольность, элементный состав, функциональный состав. Показана эффективность применения модифицированной методики для извлечения ГК из верхового торфа с увеличенным практическим выходом. In this paper, we propose a modified method for the isolation of humic acids from the upper peat of the Primorsky district of the Arkhangelsk region. The method provides a high yield of humic acids with an optimal consumption of the extracting reagent. In the isolated preparations of the humic complex, a number of physical and chemical characteristics were determined: humidity, ash content, elemental composition, and functional composition. The efficiency of using the modified technique for HA extraction from top peat with increased practical yield is shown.

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Agronomic, physical and chemical characterization of banana fruits

Cropp Breeding and Applied Biotechnology ◽

10.1590/s1984-70332010000300007 ◽

2010 ◽

Vol 10 (3) ◽

pp. 225-231 ◽

Cited By ~ 6

Author(s):

Lorenna Alves Mattos ◽

Edson Perito Amorim ◽

Kelly de Oliveira Cohen ◽

Tamyres Barbosa de Amorim ◽

Sebastião de Oliveira e Silva

Keyword(s):

Chemical Characterization ◽

Natural Antioxidants ◽

Physicochemical Characteristics ◽

High Yield ◽

Chemical Characteristics ◽

Total Carotenoid ◽

Tropical Fruits ◽

Physical And Chemical Characterization ◽

Physical And Chemical

The purpose of this study was to characterize 26 banana accessions of the active genebank of Embrapa Cassava and Tropical Fruits (Brazil) for agronomic, physical and physicochemical characteristics. The plant height of the diploid 028003-01 and triploid Walha was short. Regarding the number of fruits and bunch weight, the triploids Caipira, Thap Maeo and the tetraploids Ambrósia and Calipso performed particularly well. Total carotenoid contents were highest in the diploids Jaran and Malbut. The total contents of flavonoid and polyphenol, two natural antioxidants, were highest in tetraploid Teparod. Wide genetic variability was detected for most agronomic, physical and chemical characteristics of the fruits of the banana accessions, enabling the planning of breeding for the development of hybrids with short stature, high yield, pest resistance and high carotenoid, flavonoid and/or polyphenol contents.

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Characteristics and chemical composition of Quails, Coturnix japonica, reared in cages

Nigerian Journal of Animal Production ◽

10.51791/njap.v48i1.2909 ◽

2021 ◽

Vol 48 (1) ◽

pp. 62-68

Author(s):

G. Odafe Shalome ◽

T. I. Uwadiae

Keyword(s):

Crude Protein ◽

Live Weight ◽

Ash Content ◽

Coturnix Japonica ◽

Chemical Characteristics ◽

Ether Extract ◽

Neck Length ◽

Protein Levels ◽

Protein Supply ◽

Physical And Chemical

Matured quails were examined for their physical and chemical characteristics. Body length values ranged from 16.4 to 19.0 cm. Longitudinal circumference measured from 30.0 - 36.3 cm; latitude circumference ranged between 21.0 - 27.0 cm. Height of birds ranged from 10.0 - 11.0 cm; neck length measured between 4.0 and 6.3 cm; and limb length varied from 3.0 - 3.2cm. Live weight measurements of the birds ranged from 0.35 - 0.37kg, while slaughter weight was 0.32 - 0.36kg carcass weight ranged from 0.31 - 0.35kg while dressed weight was 0.17 - 0.18kg. Carcass percentage ranged from 91.5 - 95.4 while dressing percentage was 49.4 - 51.6. Crude protein levels were high ranging from 28.94% to 34.20%; ether extract 14.09 - 17.02 % while ash content was from 0.88 to 0.94%. Quail meat had firm texture, sweet smelling odor and slightly dark in color. It is recommended increasing the production of quails in order to increase animal protein supply and consumption in Nigeria is highly recommended. Les cailles mûres ont été examinées pour leurs caractéristiques physiques et chimiques. Les valeurs de longueur corporelle variaient de 16,4 à 19,0 cm. Circonférence longitudinale mesurée de 30,0 à 36,3 cm ; la circonférence de la latitude variait entre 21,0 et 27,0 cm. La taille des oiseaux variait de 10,0 à 11,0 cm ; longueur du cou mesurée entre 4,0 et 6,3 cm ; et la longueur des membres variait de 3,0 à 3,2 cm. Le poids vif des oiseaux variait de 0,35 à 0,37 kg, tandis que le poids à l'abattage était de 0,32 à 0,36 kg, le poids de la carcasse variait de 0,31 à 0,35 kg tandis que le poids habillé était de 0,17 à 0,18 kg. Le pourcentage de carcasse variait de 91,5 à 95,4 tandis que le pourcentage d'habillage était de 49,4 à 51,6. Les niveaux de protéines brutes étaient élevés allant de 28,94% à 34,20%; extrait d'éther 14,09 - 17,02% tandis que la teneur en cendres était de 0,88 à 0,94%. La viande de caille avait une texture ferme, une odeur douce et une couleur légèrement foncée. Il est recommandé d'augmenter la production de cailles afin d'augmenter l'approvisionnement en protéines animales et la consommation au Nigeria est fortement recommandée.

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EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.48-54 ◽

2014 ◽

Vol 4 (1) ◽

pp. 48-54

Author(s):

Budi Santoso ◽

Susi Imelda Siagian ◽

Agus Wijaya

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Block Design ◽

Ash Content ◽

Crude Fiber ◽

Chemical Characteristics ◽

Average Value ◽

Physical And Chemical Characteristics ◽

Randomized Block Design ◽

Physical And Chemical

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.

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Characterization of defects in tabular silver halide grains

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100178367 ◽

1990 ◽

Vol 48 (4) ◽

pp. 1046-1047

Author(s):

C. Goessens ◽

D. Schryvers ◽

J. Van Landuyt ◽

A. Verbeeck ◽

R. De Keyzer

Keyword(s):

Radiation Damage ◽

Silver Halide ◽

Chemical Characteristics ◽

X Ray ◽

Free Region ◽

Central Defect ◽

Crystallographic Defects ◽

Physical And Chemical ◽

Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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