scholarly journals Acute Ecotoxicological Effects of Bauxite Residue Addition on Mortality and Motion-frequency of Dendrobaena veneta and Enchytraeus albidus (Annelida) in Three Types of Soils

2021 ◽  
Author(s):  
Ivett Kriszta Kerekes ◽  
Éva Pusztai ◽  
Sándor Kemény
Keyword(s):  
Bauxite Residue ◽  
Water Holding Capacity ◽  
Peristaltic Motion ◽  
Short Term ◽  
Ecotoxicological Effects ◽  
Capacity Level ◽  
Mortality Effect ◽  
Life Circumstances ◽  
Ph Level ◽  
Water Holding

The bauxite residue is produced in high amount all over the world. This industrial waste is a possible soil-ameliorant material. Although the material has been producing in high amount, it is not frequent to reuse it. We investigated its ecotoxicological effects on two annelid species: Dendrobaena veneta and Enchytraeus albidus. Two forms of bauxite residue (BR: S – untreated; G – dried, filter pressed and gypsum neutralized) and three natural soils (NH: Nagyhörcsök, NY: Nyírlugos, OB: Őrbottyán) were examined. To determine the safe concentration in short term, the acute mortality and sublethal behavior tests (peristaltic motion-frequency) were performed. The bauxite residue addition (< 5/10 %) raised the pH and water holding capacity level of soils. Both types of the bauxite residue increased the motion-frequency of the worms. The untreated type had an acute mortality effect (> 25 %). Both species refused the higher concentration soils (≥ 10 %) of both types of bauxite residue. Slight bauxite residue addition may improve the life circumstances of annelids in acidic sandy soils because of the pH level and water holding capacity potential rise.

scholarly journals Short-Term Effects of Land Leveling on Irrigation-Related Some Soil Properties in a Clay Loam Soil

2013 ◽  
Vol 2013 ◽  
pp. 1-16 ◽  
Author(s):  
Tekin Öztekin
Keyword(s):  
Surface Soil ◽  
Field Capacity ◽  
Water Holding Capacity ◽  
Clay Loam Soil ◽  
Short Term ◽  
Land Leveling ◽  
Loam Soil ◽  
Water Holding ◽  
Wilting Point ◽  
Short Term Effects

There are few studies conducted on the short-term effects of land leveling on soil water holding capacity. The objectives of this study were to analyze the short-term effects of land leveling on the magnitudes, variances, spatial variability, and distributions of surface (0–20 cm) and subsurface (20–40 cm) soil properties of bulk density, field capacity, permanent wilting point, water holding capacity and particle size fractions. The study was conducted in a 1.2 ha field with clay loam soil located on the low terraces of Yesilirmak River, Tokat, Turkey. According to the pairedt-test results, water holding capacity, and bulk density significantly increased, while permanent wilting point (P ≤ 0.001) and field capacity (P ≤ 0.05) significantly decreased for surface soil due to land leveling. The reasons for the increases in WHC values in both cut and fill areas (29%, and 12%, resp.) of surface soil are look like the much more decreases in PWP values than those of FC values and the increases in BD values. The moderate positive linear relationship between the surface soil clay contents and cut depths through cut areas (r= 0.64) was also determined in this study.

scholarly journals The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

2014 ◽  
Vol 14 (3) ◽  
pp. 737-747 ◽  
Author(s):  
Marta Chmiel ◽  
Mirosław Słowiñski ◽  
Sławomir Janakowski
Keyword(s):  
Electrical Conductivity ◽  
Quality Attributes ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Longissimus Lumborum ◽  
Pse Meat ◽  
Ph Level ◽  
Meat Samples ◽  
Water Holding

AbstractThe aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding

Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang
Keyword(s):  
Cytoskeletal Proteins ◽  
Water Holding Capacity ◽  
Water Holding

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1692
Author(s):  
Theresa Boeck ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Juergen Bez ◽  
Elke K. Arendt
Keyword(s):  
Laser Scanning ◽  
Base Material ◽  
Small Deformation ◽  
Protein Isolate ◽  
Protein Supplementation ◽  
Water Holding Capacity ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Deformation Analysis ◽  
Water Holding

The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.

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