scholarly journals Failure to detect Helicobacter pylori in tap water sources in Al- Najaf and Babylon provinces by using PCR based on ureB gene.

2013 ◽  
Vol 12 (1) ◽  
pp. 162
Author(s):  
O.M. Hadi
Keyword(s):  
Helicobacter Pylori ◽  
Failure Mode ◽  
Tap Water ◽  
Water Sources ◽  
Free Chlorine ◽  
The Other ◽  
Free Chloride

500) sample collected from the study area, divided into (250) from the province of Najaf and (250) from the province of Babylon, and distributed by two models for each sample. I use the first model to estimate the level of free chloride , pH, dissolved substances college and temperature, while the use the other form of the same sample to check for the presence of bacteria in tap water in a PCR study showed a large disparity in the levels of pH, free chlorine, dissolved substances college and the temperature you two provinces were the highest percentages for the Abbasia in Najaf Ashraf and the least in the Alhaidariya in the same province study also demonstrated the existence of significant correlation between the level of free chloride each of the temperature, dissolved substances College and the pH while the highest in the region of Mahaweel in the province of Babylon, and the least in Jordan in the same area of the province and which should be mentioned to him the failure mode (PCR) in detecting the presence of Helicobacter pylori bacteria in tap water in the both provinces

scholarly journals Evaluating the efficiency of chlorine removal from potable tap water using off-gassing, boiling, and filtration treatment methods

2018 ◽  
Author(s):  
Katrina Wong ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock ◽  
Frederick Shaw
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Tap Water ◽  
Water Sources ◽  
Free Chlorine ◽  
Chlorine Concentration ◽  
Taste And Odor ◽  
Untreated Water ◽  
Alternative Water ◽  
Alternative Water Sources

  Background: One of the most frequent complaints to water distribution systems is the taste and odor of chlorine in consumer tap water. Chlorine is a common disinfectant used to inactivate and breakdown microbes and other contaminants. However, excess chlorine can result in an unpalatable chlorinous taste and odor. When water taste becomes too objectionable, consumers may search for alternative water sources, such as raw, untreated water that does not contain chemical additives. Raw, untreated water contains various contaminants, including disease-causing pathogens. To encourage consumers to drink treated tap water, and prevent disease, this study evaluated and compared the effectiveness of off-gassing, boiling and filtration as dechlorination methods for consumers to perform on their tap water. Method: Hach Method 8021 was performed to collect and analyse water samples following treatment with Off-gassing, Boiling and Filtration. Water samples were collected from BCIT SW1-1230. The Hach Pocket Colorimeter ™ II determined the free chlorine concentration of the water samples, and compared to a sample of untreated chlorinated tap water to see which method reduced chlorine concentrations the most. Results: Mean concentration of chlorine following off-gassing was determined to be 0.51 ppm, 0.24 ppm following boiling, and 0.55 ppm following filtration. It was determined that the boiling method was statistically significantly different from the mean values of chlorine concentration from the other two methods, as shown by the Kruskal-wallis test (P=0.000), and therefore was the most effective in dechlorinating tap water samples. This was further confirmed by the Scheffe’s Mutliple-Comparison Test and eyeball test. Conclusion: Based on the results, boiling water is the most effective method to dechlorinate potable tap water for consumer acceptability. The free chlorine levels found post-boiling were also found to be below the WHO’s threshold for tasting and smelling chlorine in drinking water (0.3 ppm), and above WHO’s minimum required 0.2 ppm chlorine residual. Therefore, drinking water following boiling will be safe for consumption, as well as free of chlorinous taste and smell. Public Health professionals can safely advise consumers of an effective method to encourage treated tap water consumption, and to discourage finding alternative water sources.  

UV ability to inactivate microorganisms combined with factors affecting radiation

1997 ◽  
Vol 35 (11-12) ◽  
pp. 107-112 ◽  
Author(s):  
A. M. Shaban ◽  
G. E. El-Taweel ◽  
G. H. Ali
Keyword(s):  
Microbial Communities ◽  
Uv Radiation ◽  
Contact Time ◽  
Tap Water ◽  
Scenedesmus Obliquus ◽  
Morphological Characters ◽  
The Other ◽  
Bacterial Cells ◽  
Dark Repair ◽  
Nile Water

In the present study, the effect of UV radiation on the inactivation of a range of microorganisms was studied. Each organism was seeded into sterile tap water and exposed to UV in batch experiments with changing turbidities. In addition, the effect of UV on microbial communities in river Nile water was examined. It was found that 1min contact time (0.5L/min flow rate) was effective against vegetative cells levels almost reaching zero (except with Staphylococcus aureus). On the other hand, spore-forming bacteria, Candida albicans and coliphage were more resistant to UV. This contact time caused coenobia cells in single form with Scenedesmus obliquus while for Microcystis aeruginosa colonies broke into smaller groups. Exposure of Nile water microbial communities to UV showed that yeasts and Aeromonas survived better than the other organisms while in the phytoplankton partial fragmentation occurred in some algal groups. The protective effect of turbidity differed between organisms, with increased contact time under conditions of stable turbidity having no effect on the organisms. At 20 NTU the UV radiation had no effect on the morphological characters of algal cells. In reactivation experiments, it is clear that photoreactivation, and not dark repair, takes place with bacterial cells. Only coliphage had no photoreactivation and dark repair responses although with coliphage and host, both reactivation processes worked well. Moreover, the irradiated algae regained their normal shape after 3 days in suitable media and enough light.

scholarly journals Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2335
Author(s):  
Gabriella Pinto ◽  
Sabrina De Pascale ◽  
Maria Aponte ◽  
Andrea Scaloni ◽  
Francesco Addeo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Negative Impact ◽  
Tap Water ◽  
Time Of Flight ◽  
The Other ◽  
Curing Process ◽  
Flight Mass Spectrometry ◽  
Water Curing ◽  
The Impact ◽  
By Products

Plant polyphenols have beneficial antioxidant effects on human health; practices aimed at preserving their content in foods and/or reusing food by-products are encouraged. The impact of the traditional practice of the water curing procedure of chestnuts, which prevents insect/mould damage during storage, was studied to assess the release of polyphenols from the fruit. Metabolites extracted from pericarp and integument tissues or released in the medium from the water curing process were analyzed by matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) and electrospray-quadrupole-time of flight-mass spectrometry (ESI-qTOF-MS). This identified: (i) condensed and hydrolyzable tannins made of (epi)catechin (procyanidins) and acid ellagic units in pericarp tissues; (ii) polyphenols made of gallocatechin and catechin units condensed with gallate (prodelphinidins) in integument counterparts; (iii) metabolites resembling those reported above in the wastewater from the chestnut curing process. Comparative experiments were also performed on aqueous media recovered from fruits treated with processes involving: (i) tap water; (ii) tap water containing an antifungal Lb. pentosus strain; (iii) wastewater from a previous curing treatment. These analyses indicated that the former treatment determines a 6–7-fold higher release of polyphenols in the curing water with respect to the other ones. This event has a negative impact on the luster of treated fruits but qualifies the corresponding wastes as a source of antioxidants. Such a phenomenon does not occur in wastewater from the other curing processes, where the release of polyphenols was reduced, thus preserving the chestnut’s appearance. Polyphenol profiling measurements demonstrated that bacterial presence in water hampered the release of pericarp metabolites. This study provides a rationale to traditional processing practices on fruit appearance and qualifies the corresponding wastes as a source of bioactive compounds for other nutraceutical applications.

Voluntary dehydration and alliesthesia for water

1984 ◽  
Vol 57 (3) ◽  
pp. 868-873 ◽  
Author(s):  
R. W. Hubbard ◽  
B. L. Sandick ◽  
W. T. Matthew ◽  
R. P. Francesconi ◽  
J. B. Sampson ◽  
...  
Keyword(s):  
Tap Water ◽  
The Other ◽  
Heat Illness ◽  
Complex Relationship ◽  
Fluid Consumption ◽  
Severe Dehydration ◽  
Apparent Paradox ◽  
Weight Losses ◽  
Voluntary Dehydration ◽  
Thirst Mechanism

The purpose of this experiment was to explore the complex relationship between fluid consumption and consumption factors (thirst, voluntary dehydration, water alliesthesia, palatability, work-rest cycle) during a simulated 14.5-km desert walk (treadmill, 1.34 m X s-1, 5% grade, 40 degrees C dry bulb/26 degrees C wet bulb, and wind speed of approximately 1.2 m X s-1). Twenty-nine subjects were tested (30 min X h-1, 6 h) on each of two nonconsecutive days. The subjects were randomly assigned to one of three groups: tap water (n = 8), iodine-treated tap water (n = 11), or iodine-treated flavored tap water (n = 10). The temperature of the water was 40 degrees C during one trial and 15 degrees C on the other. Mean sweat losses (6 h) varied between 1.4 kg (warm iodine-treated; 232 +/- 44 g X h-1) and 3.0 kg (cool iodine-treated flavored; 509 +/- 50 g X h-1). Warm drinks were consumed at a lower rate than cool drinks (negative and positive alliesthesia). This decreased consumption resulted in the highest percent body weight losses (2.8 and 3.2%). Cooling and flavoring effects on consumption were additive and increased the rate of intake by 120%. The apparent paradox between reduced consumption concomitant with severe dehydration and hyperthermia is attributed to negative alliesthesia for warm water rather than an apparent inadequacy of the thirst mechanism. The reluctance to drink warm iodine-treated water resulted in significant hyperthermia, dehydration, hypovolemia, and, in two cases, heat illness.

scholarly journals Experimental analysis of reinforced concrete columns strengthened with self-compacting concrete and connectors

2012 ◽  
Vol 5 (3) ◽  
pp. 305-315
Author(s):  
P. P. Nascimento ◽  
R. B. Gomes ◽  
L. L. J. Borges ◽  
D. L. David
Keyword(s):  
Reinforced Concrete ◽  
Failure Mode ◽  
Experimental Analysis ◽  
Thick Layer ◽  
Concrete Columns ◽  
The Other ◽  
Experimental Phase ◽  
Self Compacting Concrete ◽  
Reinforced Concrete Columns ◽  
Steel Bars

There are many problems involving cases of destruction of buildings and other structures. The columns can deteriorate for several reasons such as the evolution and changing habits of the loads. The experimental phase of this work was based on a test involving nine reinforced concrete columns under combined bending and axial compression, at an initial eccentricity of 60 mm. Two columns were used as reference, one having the original dimensions of the column and the other, monolithic, had been cast along the thickness of the strengthened piece. The remaining columns received a 35 mm thick layer of self-compacting concrete on their compressed face. For the preparation of the interface between the two materials, this surface was scarified and furrowed and connectors were inserted onto the columns' shear reinforcement in various positions and amounts.As connectors, 5 mm diameter steel bars were used (the same as for stirrups), bent in the shape of a "C" with 25 mm coatings. >As a conclusion, not only the quantity, but mainly, the location of the connectors used in the link between substrate and reinforcement is crucial to increase strength and to change failure mode.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

scholarly journals Heavy metal levels in drinking water sources of Chingola District, Zambia

2020 ◽  
Author(s):  
Francis Hamwiinga ◽  
Chisala D. Meki ◽  
Patricia Mubita ◽  
Hikabasa Halwiindi
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Drinking Water ◽  
Ground Water ◽  
Water Samples ◽  
Tap Water ◽  
Water Sources ◽  
Wet Season ◽  
Drinking Water Sources ◽  
Metal Levels

Abstract Background: One of the factors impeding access to safe water is water pollution. Of particular concern is heavy metal contamination of water bodies. This study was aimed at determining the levels of heavy metals in drinking water sources of Chingola District of Zambia. Methods: A cross sectional study was employed. A total of 60 water samples were collected. Thirsty (30) samples were collected in the dry season in the month of October 2016 and another 30 in the wet season in the months of February and March, 2017. For each season 10 water samples were collected from each of the three water sources. i.e. Tap water, Urban ground water sources and Rural ground water sources. Heavy metal analysis was done using Atomic Absorption Spectrophotometer (AAS).Results: This study revealed that the concentrations of Iron, Manganese, Lead, Nickel and Arsenic were beyond maximum permissible levels in various water sources. Combined averages for both dry and wet seasons were as follows: Iron: 2.3, Copper: 0.63, Cobalt: 0.02, Manganese: 0.36, Lead: 0.04, Zinc:3.2, Nickel: 0.03, Arsenic: 0.05. Chromium and Cadmium were below detection limit in all water samples. The median concentrations of iron, arsenic, copper, manganese in drinking water from the Tap, rural and urban ground water sources were different, and this difference was statistically significant (p<0.05). The median concentrations of arsenic, nickel, manganese and cobalt were different between dry and wet season, and this difference was statistically significant (p<0.05).Conclusions: Sources of heavy metals in water seems to be both natural and from human activities. The concentration of heavy metals in different water sources in this study was found to be above the recommended levels. This calls for improvement in water monitoring to protect the health of the public. Therefore, there is need for continuous monitoring of heavy metals in drinking water sources by regulatory authorities.

scholarly journals Helicobacter pylori infection in Iran: demographic, endoscopic and pathological factors

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Seyedeh Amineh Hojati ◽  
Sara Kokabpeyk ◽  
Salma Yaghoubi ◽  
Farahnaz Joukar ◽  
Mehrnaz Asgharnezhad ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Peptic Ulcer ◽  
Epigastric Pain ◽  
Tap Water ◽  
Clinical Manifestations ◽  
Gastrointestinal Symptoms ◽  
Common Symptom ◽  
Pathological Findings ◽  
Significant Difference ◽  
H Pylori

Abstract Background Helicobacter pylori (H. pylori) infection is the most important risk factor for gastritis and peptic ulcer. However, factors other than H. pylori are involved in its pathogenesis. In the current study, we aimed to compare the clinical manifestations and endoscopic and histopathological findings of patients with and without H. pylori infection. Methods In this cross-sectional study, 233 patients with dyspepsia, referred for endoscopy, were examined regarding the presence of H. pylori infection. During an endoscopic exam, 5 biopsy specimens were taken from the stomach. The criteria for the presence of H. pylori infection was the presence and identification of bacteria in pathology. Two groups of H. pylori-positive and H. pylori-negative patients were compared regarding their demographic, endoscopic, and pathological findings. Results Of 233 patients, 154 (66.1%) were non-smokers, 201 (86.3%) were not alcohol users, and 153 (65.7%) used tap water. The most common symptom, reported in 157 (67.4%) patients, was epigastric pain. There was a significant difference between patients with and without H. pylori infection in terms of the educational status, occupational status, family history of gastrointestinal cancer, and some gastrointestinal symptoms. Also, there was a significant relationship between the endoscopic and pathological findings of patients with H. pylori. Conclusions The results of the present study revealed that H. pylori infection was not associated with sex, alcohol consumption, or non-steroidal anti-inflammatory drug use. The role of H. pylori in the pathophysiology of peptic ulcer was clarified. Also, there was a significant difference in the endoscopic and pathological findings of patients with H. pylori.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

Investigation of chlorine wall decay in an old, decommissioned metallic pipe using a pipe section reactor

2020 ◽  
Vol 20 (3) ◽  
pp. 953-962
Author(s):  
R. Tonev ◽  
G. Dimova
Keyword(s):  
Reaction Rate ◽  
Rate Coefficient ◽  
Tap Water ◽  
Decay Rates ◽  
Free Chlorine ◽  
Reaction Rate Coefficient ◽  
Pipe Section ◽  
Reaction Coefficient ◽  
Bulk Reaction ◽  
Series Of Experiments

Abstract The study investigates the kinetics of free chlorine depletion in tap water from the Sofia distribution network. The overall decay rates, the bulk reaction rate coefficient, the wall reaction rate coefficient and the influence of mass transfer have been determined in a laboratory pipe section reactor (PSR), testing an old decommissioned metallic pipe. In total, 23 series of experiments were performed under different initial free chlorine concentrations and different hydraulic conditions. The applicability of different chlorine decay mathematical models has been investigated. A new model was proposed, combining zero order bulk reactions and first order wall reactions, describing the laboratory results with Nash-Sutcliffe efficiency coefficients over 0.99. The obtained values for the wall reaction coefficient vary in the range 0.008–0.030 m/h, decreasing exponentially with increasing initial chlorine concentration.

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