scholarly journals Pilot Study of Eco-Physiological Pepper Responses to Starfish-Based Organic Soil Amendments in Open-Field and Greenhouse Cultivations

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 344
Author(s):  
Hyun-Sug Choi
Keyword(s):  
Pilot Study ◽  
Open Field ◽  
Room Temperature ◽  
Storage Period ◽  
Organic Soil ◽  
Potassium Oxide ◽  
Soil Electrical Conductivity ◽  
Phosphorous Pentoxide ◽  
Organic Soil Amendments ◽  
Red Peppers

This pilot study was conducted to compare eco-physiological responses to starfish (SF)-treated red peppers (Capsicum annuum L.) in organic open-field (OF) and greenhouse (GH) cultivations in commercial farmhouses, South Korea in 2019. Treatments included starfish-liquid fertilizer (LF) applied in OF (SF-OF) and GH (SF-GH) plots, and SF + seaweed in OF (SFS-OF) and GH (SFS-GH). Weekly pH levels in SFS-LF were fluctuated for a 16-week storage period at room temperature due to having higher soluble salt levels than those of SF-LF. All experimental plots were ranged on soil pH between 7.1 and 7.4. SF- and SFS-GH plots resulted in increased soil electrical conductivity, organic matter, and increased concentrations of total nitrogen, phosphorous pentoxide, potassium oxide, and magnesium oxide, as well as exhibiting a richer and more diverse bacterial community. Leaf width and length and plant height increased in plants cultivated in GH, with low canopy width and stem diameter also observed to have increased. Total fruit yields were approximately two times higher for peppers cultivated in GH compared to OF cultivated peppers.

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study

Nutrition ◽  
2000 ◽  
Vol 16 (9) ◽  
pp. 755-761 ◽  
Author(s):  
Anita M Hartmann ◽  
Laura E Burleson ◽  
Adam K Holmes ◽  
Charles R Geist
Keyword(s):  
Pilot Study ◽  
Open Field ◽  
Appetitive Behaviors

scholarly journals Heat and fraud: evaluating how room temperature influences fraud likelihood

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Huanxu Liu ◽  
Jingwen Yang ◽  
Yuki Yamada
Keyword(s):  
Pilot Study ◽  
Correlation Analysis ◽  
Effect Size ◽  
Physical Environment ◽  
Power Analysis ◽  
Room Temperature ◽  
Sensory Experience ◽  
Future Research ◽  
Related Factors ◽  
Perceived Temperature

AbstractDespite the considerable amount of research devoted to understanding fraud, few studies have examined how the physical environment can influence the likelihood of committing fraud. One recent study found a link between room brightness and occurrence of human fraud behaviors. Therefore, the present study aims to investigate how temperature may affect fraud. Based on a power analysis using the effect size observed in a pilot study, we recruited 105 participants and randomly divided them into three temperature groups (warm, medium, and cool). We then counted fraud behaviors in each group and tested for potential significant differences with a Kruskal–Wallis test. Additionally, we used a correlation analysis to determine whether the perceived temperature affected fraud. As a result, regardless of participants’ subjective sensory experience or their physical environment, we did not find that temperature-related factors influence the incidence of fraud. We discussed the potential reason for the results and suggested directions for future research.

scholarly journals Studies on the Preservation of Raw Cow’s Milk by Chemical Method

1970 ◽  
Vol 42 (3) ◽  
pp. 317-326 ◽  
Author(s):  
F Rokhsana ◽  
UK Das ◽  
R Yeasmin ◽  
A Nahar ◽  
S Parveen
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Method ◽  
Room Temperature ◽  
Storage Period ◽  
Total Coliform ◽  
Human Consumption ◽  
Milk Products ◽  
E Coli ◽  
Keeping Quality ◽  
Control Milk

Studies carried out to develop a technique for the preservation of cow's milk in raw condition using hydrogen peroxide (H2O2) as a preservative. Fresh cow’s milk was collected and experiments were conducted by four treatments in order to achieve the optimum condition of storage. The treatments were with various concentration of H2O2 starting from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. Treated milk with 0.05 % concentration of H2O2 had storage period of 20 days compared to that of the control one (5 days only) in refrigerated temperature (±8°C). On the other hand hydrogen peroxide treated milk (0.05 %) had a storage period of 8 hours at room temperature (±28°C). Results also showed that the higher concentration of H2O2 had no effect on storage period than that of control. Milk products like kheer and halawa prepared by treated milk and stored for 20 days showed almost nil growth of total coliform and E. coli which means that food products prepared from hydrogen peroxide treated milk is safe for human consumption. Key words: Raw, Storage, Hydrogen peroxide, Preservative, keeping quality, Pasteurization, deteriorated, MPN. Bangladesh J. Sci. Ind. Res. 42(3), 317-326, 2007

scholarly journals The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2047
Author(s):  
Kamil Drabik ◽  
Tomasz Próchniak ◽  
Damian Spustek ◽  
Karolina Wengerska ◽  
Justyna Batkowska
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Research Work ◽  
Storage Period ◽  
Specific Weight ◽  
Water Conductivity ◽  
Shell Weight ◽  
Fatty Acids Profile ◽  
Lower Permeability ◽  
The Impact

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

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