Water Sources on Organoleptics and Characteristics of Sago Flour

Sago Starch ◽

Nutritional Content ◽

Physical And Chemical ◽

The purpose of this study was to determine the best sago starch from various water sources for the manufacturing proce s. The variable observed wa sensory analysis which included organole tic observations which included observations of color and aroma. Analysis of physical and chemical properties includes examination of nutritional content and cal ulation of yield. The research design used as factorial Completely Ra domized Design (CRD) with 2 factors and 3 replications. The first factor is river water (S), rainwater (H) and combination of S and H (Y), the second factor is heating temperature with 3 levels, namely 130oC, 140oC, and 150oC, so that they are combined into 27 experimental units. The results showed that sago flour using rainwater combined with a heating temperature of 140 C in accordance with SNI standards (Indonesian national standards).

The influence of heating temperature on the physical and chemical properties of soils with different parent materials and anthropogenic uses

Spanish Journal of Soil Science ◽

10.3232/sjss.2015.v5.n3.03 ◽

2015 ◽

Vol 5 ◽

Author(s):

Gabriela Sacchi ◽

Paola Campitelli ◽

Patricia Soria ◽

Silvia Ceppi

Keyword(s):

Heating Temperature ◽

Chemical Properties ◽

Physical Property ◽

Exchange Capacity ◽

Soil Parameters ◽

Natural Environments ◽

Parent Materials ◽

Physical And Chemical ◽

Although natural and controlled fires are common in natural environments of the Province of Córdoba (Argentina), the effects on the physical and chemical soil properties are not well known. Warming effects were studied in two representative soil parent materials located in the piedmont of the Sierra Chica, Córdoba, Argentina. The aim of this study was to quantify the changes caused by different heating temperatures (100 °C and 500 °C), under laboratory conditions, on physical and chemical properties of two soils with different granulometric compositions and anthropic uses. The soils were classified as Udic Haplustoll, fine loamy (alluvial soils) and Udic Argiustoll, fine silty (loessoides soils). The depth analyzed corresponded to the upper 5 cm of the surface horizon. The physical property was granulometric composition (clay, silt and sand content) and the chemical properties: pH, oxidizable carbon (Cox), total nitrogen (Nt), cation exchange capacity (CEC), exchangeable cations (Ca+2, Mg+2, Na+, K+), extractable phosphorus (Pe) and electrical conductivity (EC). These analyses included both unheated samples (control) and those heated at different temperatures. Cox, pH, EC and CEC showed similar behavior at the different heating temperatures, despite the parent materials and the soil use conditions. Cox, pH, Nt and CEC could statistically explain the differences in edaphic properties at the temperatures analyzed. At 300 °C statistically significant differences were recorded for the analyzed soil parameters, and at 500 °C changes difficult to reverse due to the inorganic colloidal fraction collapse and the decrease (90%) of the organic fraction were found.

Karakteristik Sifat Fisik dan Kimia Edible Film Pati Sagu Rumbia (Metroxylon sagu Rottb) untuk Bahan Baku Cangkang Kapsul (Characteristics of Physical and Chemical Properties of Edible Film of Rumbia Sago Starch for Capsule Shell Material)

Jurnal Riset Industri Hasil Hutan ◽

10.24111/jrihh.v10i2.3972 ◽

2018 ◽

Vol 10 (2) ◽

pp. 55-62

Author(s):

Hamlan Ihsan ◽

Nadra Khairiah ◽

Rufida Rufida

Keyword(s):

Tensile Strength ◽

Water Content ◽

Chemical Properties ◽

Quality Standard ◽

Edible Film ◽

Sago Starch ◽

Metroxylon Sagu ◽

Physical And Chemical ◽

The purpose of this research was to analyze the physical and chemical properties of sago starch edible film (Metroxylon sagu Rottb) as capsule shells material. The research was started with the extraction of the rumbia starch, and was followed with the production of edible film added with modified carrageenan concentrations (20% and 30% w/w) to the main compound. Organoleptic test showed that the color and odor of the films were normal. Water content of wet sago and dry sago was 12.55%, and 5.38%, respectively. Although the addition of carrageenan increased the water content but still corresponded with SNI gelatin quality standard with a maximum of water content of 16%. The ash content of fresh sago and dry sago was 0.36% and 1.09%, respectively, and the content increased significantly with the addition of carrageenan. The pH of all varied samples was 5.5 – 7.0, and the pH was in accordance with SNI. Meanwhile, the heavy metal content of the samples measured by means of AAS was negative. Based on viscosity testing withBrookfield method, high carrageenan concentration led to low viscosit. tensile strength test based on ASTM D 882-2002 gave positive results for dry sago (21.05 kg/cm2) whereas fresh sago with modified 20% and 30% carrageenan had tensile strength of 5.33 kg/cm2 and 18.18 kg/cm2, respectively. The results showed that sago starch had the potential as a raw material for producing soft capsules by modified composition to enhance physical and mechanical properties in order to meet the quality standard of edible film.

Comparison of sensory and rheological properties of green cosmetic creams prepared on different natural, ECOCERT and BDIH certificated self-emulsifying bases

Current Issues in Pharmacy and Medical Sciences ◽

10.2478/cipms-2021-0039 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Katarzyna Wojciechowska ◽

Adrianna Walczak ◽

Ewelina Rostowska ◽

Ewa Poleszak

Keyword(s):

Rheological Properties ◽

Apparent Viscosity ◽

Sensory Analysis ◽

Chemical Properties ◽

Sensory Properties ◽

Physical Tests ◽

Study Participants ◽

Physical And Chemical ◽

Abstract The objective of this paper was to evaluate and compare the rheological and sensory properties of six natural cosmetic creams that use ECOCERT certificated emulsifying bases: Beautyderm, Dub Base Expert, Simulgreen™ 18-2, Olivem 1000, Montanov L and Emulgin Succro against two synthetics: Granthix APP and Lanette W. The use of emulsifying bases in formulas helps to stabilize the product and improve its rheological and sensory attributes. In this study, the physical and chemical properties of several prepared cosmetic creams were determined. Apparent viscosity and thixotropy were evaluated by viscosimeter, while spreadability was ascertained by extensometer. Moreover, a group of 10 trained members evaluated the sensory properties of the formulas. The obtained formulas based upon natural emulsifiers are characterized by very good physical and chemical properties, high stabilization and good usage quality. The results were confirmed by sensory analysis. The cosmetic creams made with synthetic emulsifying bases were rated the worst by the study participants, which correlated with the physical tests.

Statistical criteria of stellar population types

Symposium - International Astronomical Union ◽

10.1017/s0074180900053304 ◽

1966 ◽

Vol 24 ◽

pp. 101-110

Author(s):

W. Iwanowska

Keyword(s):

Stellar Population ◽

Chemical Properties ◽

Spectrophotometric Study ◽

Population Type ◽

The Galaxy ◽

Distribution Parameters ◽

Physical And Chemical ◽

Statistical Criteria ◽

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

Only one sugar offers you such a variety of important physical and chemical properties

Chemical & Engineering News ◽

10.1021/cen-v037n007.p004 ◽

1959 ◽

Vol 37 (7) ◽

pp. 4

Keyword(s):

Chemical Properties ◽

Physical And Chemical ◽

Response of corn (Zea mays L.) to various organic-based fertilizers in marginal upland of Sta. Rita, Samar

Annals of Tropical Research ◽

10.32945/atr39sa3.2017 ◽

2017 ◽

pp. 31-43

Author(s):

Berta Ratilla ◽

Loreme Cagande ◽

Othello Capuno

Keyword(s):

Block Design ◽

Management Strategies ◽

Chemical Properties ◽

Organic Fertilizers ◽

Growth And Yield ◽

Total N ◽

Randomized Complete Block Design ◽

Physical And Chemical ◽

Organic farming is one of the management strategies that improve productivity of marginal uplands. The study aimed to: (1) evaluate effects of various organic-based fertilizers on the growth and yield of corn; (2) determine the appropriate combination for optimum yield; and (3) assess changes on the soil physical and chemical properties. Experiment was laid out in Randomized Complete Block Design, with 3 replications and 7 treatments, namely; T0=(0-0-0); T1=1t ha-1 Evans + 45-30-30kg N, P2O5, K2O ha-1; T2=t ha-1 Wellgrow + 45-30-30kg N, P2O5, K2O ha-1; T3=15t ha-1 chicken dung; T4=10t ha-1 chicken dung + 45-30-30kg N, P2O5, K2O ha-1; T5=15t ha-1 Vermicast; and T6=10t ha-1 Vermicast + 45-30-30kg N, P2O5, K2O ha-1. Application of organic-based fertilizers with or without inorganic fertilizers promoted growth of corn than the control. But due to high infestation of corn silk beetle(Monolepta bifasciata Horns), its grain yield was greatly affected. In the second cropping, except for Evans, any of these fertilizers applied alone or combined with 45-30-30kg N, P2O5, K2O ha-1 appeared appropriate in increasing corn earyield. Soil physical and chemical properties changed with addition of organic fertilizers. While bulk density decreased irrespective of treatments, pH, total N, available P and exchangeable K generally increased more with chicken dung application.