The Effect of Four Levels of Ascorbic Acid and Two Levels of Calcium on Eggshell Quality of Forced-Molted White Leghorn Hens

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

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KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.41 ◽

2015 ◽

Vol 4 (2) ◽

pp. 41-44

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Water Solubility ◽

Physical Property ◽

Rice Flour ◽

Absorption Index ◽

Randomized Design ◽

Nutrition Value ◽

Banana Flour ◽

Completely Randomized Design ◽

Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

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Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

Scientific Reports ◽

10.1038/s41598-020-80934-6 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Dalila Lopes da Silva ◽

Renato de Mello Prado ◽

Luis Felipe Lata Tenesaca ◽

José Lucas Farias da Silva ◽

Ben-Hur Mattiuz

Keyword(s):

Ascorbic Acid ◽

Nutrient Solution ◽

Acid Content ◽

Dry Matter ◽

Ascorbic Acid Content ◽

Calcium Deficiency ◽

Ca Deficiency ◽

Leaf Water Loss ◽

Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

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Clinical Efficacy of 25% l-Ascorbic Acid (C'ensil) in the Treatment of Melasma

Journal of Cutaneous Medicine and Surgery ◽

10.2310/7750.2008.07092 ◽

2009 ◽

Vol 13 (2) ◽

pp. 74-81 ◽

Cited By ~ 22

Author(s):

Seon-Wook Hwang ◽

Doo-Jin Oh ◽

Deborah Lee ◽

Jung-Wook Kim ◽

Sung-Wook Park

Keyword(s):

Quality Of Life ◽

Ascorbic Acid ◽

Skin Pigmentation ◽

Severity Index ◽

Transepidermal Water Loss ◽

Open Label ◽

Effective Treatment Modality ◽

Quality Of Life Scale ◽

Life Scale

Background: l-Ascorbic acid is used to treat melasma; however, it is quickly oxidized in aqueous solutions. Thus, C'ensil, a formulation containing 25% l-ascorbic acid and a chemical penetration enhancer, was created to promote the penetration of l-ascorbic acid into the skin. Objective: To evaluate the efficacy of C'ensil in patients with melasma. Methods: Forty subjects with melasma were treated with C'ensil during an open-label trial over a period of 16 weeks. Each subject's skin pigmentation was assessed every 4 weeks using the Melasma Area and Severity Index (MASI) and mexameter score. In addition, transepidermal water loss, skin dryness and irritation, and quality of life (Melasma Quality of Life Scale [MelasQoL]) were evaluated. Results: After 16 weeks, a significant decrease was noted in the degree of pigmentation based on the patients' MASI and mexameter scores. MelasQoL scores also decreased, indicating an increase in the subjects' quality of life. Conclusion: Our data indicate that C'ensil is an effective treatment modality for melasma.

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Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Ciência Rural ◽

10.1590/0103-8478cr20151587 ◽

2016 ◽

Vol 46 (12) ◽

pp. 2249-2256 ◽

Cited By ~ 3

Author(s):

Camila Batista da Silva ◽

Eveline Lopes Almeida ◽

Yoon Kil Chang

Keyword(s):

Ascorbic Acid ◽

Glucose Oxidase ◽

Storage Period ◽

Wheat Bread ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Significant Difference ◽

Technological Quality ◽

Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

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Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels

Scientia Horticulturae ◽

10.1016/j.scienta.2018.10.022 ◽

2019 ◽

Vol 245 ◽

pp. 193-199 ◽

Cited By ~ 4

Author(s):

Asaad Habibie ◽

Navid Yazdani ◽

Mahmoud Koushesh Saba ◽

Kourosh Vahdati

Keyword(s):

Ascorbic Acid ◽

Cold Storage ◽

Postharvest Quality

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The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

Agricultural and Food Science ◽

10.23986/afsci.71612 ◽

1964 ◽

Vol 36 (1) ◽

pp. 161-180

Author(s):

Taina Kuusi

Keyword(s):

Ascorbic Acid ◽

Relevant Literature ◽

Organoleptic Properties ◽

Black Currant ◽

Organoleptic Evaluation ◽

Freeze Dried ◽

Juice Concentrate ◽

The Stability ◽

And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

Journal of Horticultural Science & Technology ◽

10.46653/jhst2142068 ◽

2021 ◽

pp. 68-75

Author(s):

Nida Akram ◽

Mahmood Ul Hasan ◽

Rana Naveed Ur Rehman ◽

Rana Muhammad Ateeq Ahmad ◽

Zeeshan Ahmed ◽

...

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Methyl Salicylate ◽

Disease Incidence ◽

Chilling Injury ◽

Ascorbic Acid Content ◽

Sweet Pepper ◽

Total Phenolic ◽

Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

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Designing the Interactive Model of Operational Strategic Factors of Production Companies- SSIM Approach

Environment Conservation Journal ◽

10.36953/ecj.2015.se1644 ◽

2015 ◽

Vol 16 (SE) ◽

pp. 379-386

Author(s):

Reza Tahmasebi Blook Abad

Keyword(s):

Research Method ◽

Cognitive Mapping ◽

Manufacturing Firms ◽

Manufacturing Companies ◽

Interaction Type ◽

Operational Strategies ◽

Analysis Process ◽

Strategic Factors ◽

Four Levels

The purpose of this research is to understand the quality of the interaction between operational strategic factors in the manufacturing firms. Given the multiplicity of strategies in the area of operational strategy, to implement or design the strategy, companies need to know the most important and influential strategic factors in the organization. In this study, nine important strategies are selected from the operation field and entered the analysis process to study their interaction type with each other. Research method is the use of SSM approach that is considered as cognitive mapping construction towards the problem. In addition, nine operations strategy factors were classified into four levels using reachability matrix (R) and the quality of the interaction among the elements with each other was identified. The results achieved in the research introduce the most effective and dependent strategic elements of an organization in the area of operations and the most important operational strategies for manufacturing companies.

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