scholarly journals EFFECT OF SOLAR DEHYDRATION METHOD ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF GREEN BEANS (PHASEOLUS VULGARIS)

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 39-44
Author(s):  
Kuna Priyanka ◽  
R.C. Chandni ◽  
Amar Sankar ◽  
A.V. Raghu
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Magnesium Chloride ◽  
Chemical Characteristics ◽  
Green Beans ◽  
Chemical Treatments ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Microbial Analysis ◽  
Chlorophyll Retention

Studies were done by different chemical treatments under solar dehydration of Green beans. The Green beans were treated by five different methods which are mentioned and the end product was underwent analysis for physico-chemical characteristics, nutritional characteristics, microbial analysis and sensory evaluation. Five treatments of different proportions with Magnesium chloride, Sodium chloride, Sodium bicarbonate and Magnesium oxide were done for solar dehydration of Green beans and (0.1% Magnesium chloride and 0.1% Sodium bicarbonate) treated Green beans were found to be good in all characteristics i.e. Physico-chemical (better chlorophyll retention) and nutritional characteristics when compared to other  treatments.

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

2012 ◽  
Vol 79 (4) ◽  
pp. 390-396 ◽  
Author(s):  
Michele Faccia ◽  
Marianna Mastromatteo ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Salt Concentration ◽  
Sensory Quality ◽  
Chemical Characteristics ◽  
Mozzarella Cheese ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Life Values ◽  
Chloride Concentrations

In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed thatPseudomonasspp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.

Effects of Some Physico-chemical Factors on the Infection of Biomphalaria glabrata (Say) by Miracidia of Schistosoma mansoni Sambon in St. Lucia, West Indies

1972 ◽  
Vol 46 (4) ◽  
pp. 307-315 ◽  
Author(s):  
Edward Suchart Upatham
Keyword(s):  
Sodium Chloride ◽  
Schistosoma Mansoni ◽  
West Indies ◽  
Chloride Concentration ◽  
Biomphalaria Glabrata ◽  
Water Volume ◽  
Chemical Characteristics ◽  
Sodium Chloride Concentration ◽  
Physico Chemical ◽  
Chemical Factors

1. The four physico-chemical characteristics of water tested— volume, salinity, pH, and turbidity—were each found to affect infection of B. glabrata by S. mansoni miracidia.2. The rate of infection decreased as the water volume increased from 90·6% at 0·005 litre to 47·5% at 50 litres.3. The rate of infection decreased as sodium chloride concentration increased, from 78·7% at 0·5 ppm to 2·1% at 4200 ppm. Above 4200 ppm no infection occurred. The activity of the miracidia was affected above 1200 ppm. The snails became non-motile at above 4800 ppm and died within 10 hours at higher concentrations.

scholarly journals Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 501 ◽  
Author(s):  
Ramón Gisbert-Mullor ◽  
Costanza Ceccanti ◽  
Yaiza Gara Padilla ◽  
Salvador López-Galarza ◽  
Ángeles Calatayud ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Quality ◽  
Bioactive Compound ◽  
Chemical Characteristics ◽  
Maturity Stage ◽  
Green Fruit ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Discriminant Analyses

Grafting is a widely utilized agronomical technique to improve yield, disease resistance, and quality of fruit and vegetables. This work aims to assess the effect of grafting and fruit ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local pepper landraces. Landraces “Cuerno,” “Sueca,” and “Valencia” were used as scions, and “NIBER®” as the rootstock. Two ripening stages of the fruits were sampled: green and red. Grafting improved the yield and marketable quality and did not negatively influence the physico-chemical and nutritional characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene content in both red and green fruit. Another important effect of grafting was the volatile compound composition evidenced by discriminant analyses, which was characterized for the first time in the fruit of these landraces. The rootstock and scion combination could be a way to improve not only the production, but also the fruit quality of peppers.

Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study

2018 ◽  
Vol 83 ◽  
pp. 222-228 ◽  
Author(s):  
Dong-yang Zhu ◽  
Zhuang-Li Kang ◽  
Han-jun Ma ◽  
Xing-Lian Xu ◽  
Guang-Hong Zhou
Keyword(s):  
Raman Spectroscopy ◽  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Spectroscopy Study ◽  
Physico Chemical

ABOLITION OF MAGNESIUM-INDUCED HYPOCALCAEMIA BY ACUTE THYRO-PARATHYROIDECTOMY IN THE CAT

1970 ◽  
Vol 64 (1) ◽  
pp. 150-158 ◽  
Author(s):  
S. Pors Nielsen
Keyword(s):  
Sodium Chloride ◽  
Flow Rate ◽  
Magnesium Chloride ◽  
Calcium Concentration ◽  
Plasma Calcium ◽  
Magnesium Concentration ◽  
Isotonic Sodium Chloride ◽  
Plasma Calcium Concentration ◽  
High Concentrations ◽  
Plasma Magnesium

ABSTRACT Intravenous infusion of isotonic magnesium chloride into young cats with a resultant mean plasma magnesium concentration of 7.7 meq./100 g protein was followed by a significant lowering of the plasma calcium concentration in 90 minutes. The rate of decrease of plasma calcium is consistent with the hypothesis that calcitonin is released by magnesium in high concentrations. There was no decrease in the plasma calcium concentration in cats of the same weight thyroparathyroidectomized 60 min before an identical magnesium chloride infusion or an infusion of isotonic sodium chloride at the same flow rate. The hypercalciuric effect of magnesium could not account for the hypocalcaemic effect of magnesium. Plasma magnesium concentration during magnesium infusion into cats with an intact thyroid-parathyroid gland complex was slightly, but not significantly higher than in acutely thyroparathyroidectomized cats.

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