Physicochemical Property Indexes of Sediment Lixiviums in Sea–Land Interaction Zone of Subei Basin and Their Significance to Transgression

In current studies, the physicochemical properties of water, such as total dissolved solids, salinity, and electrical conductivity, are used mainly to investigate changes in the properties of surface water and groundwater. In our experimental study, we aimed to introduce the physicochemical properties of water bodies into the field of paleoenvironmental changes. We employed the physicochemical property indexes of sediment lixiviums in two research sections of the sea–land interaction zone in the eastern margin of the Subei Basin (China). Preliminary tests determined that the optimal solvent for preparing the sediment lixiviums is ultrapure water; the use of this water can prevent errors caused by soluble solids in the solvent. Using a container with a lid to prepare the sediment lixiviums could reduce errors caused by evaporation. Furthermore, we determined the appropriate process and duration for testing the physicochemical properties of sediment lixiviums. The optimal time for testing the physicochemical properties was 120 h (mixture fully stirred daily) or 168 h (no stirring). The weight of the sediment, volume of the solvent, and test time should be consistent in the same research section. Comparing the physicochemical property indexes of sediment lixiviums with geochemical elements and diatom indicators, we found that these indexes show obvious indications of transgression, and have an obvious advantage in indicating transgression.

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽

10.3390/foods10081695 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1695

Author(s):

Xinyue Zhou ◽

Wenjun Wang ◽

Xiaobin Ma ◽

Enbo Xu ◽

Donghong Liu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Ultrasonic Treatment ◽

Frozen Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Ultrasonic Power ◽

Minimal Impact ◽

Sedimentation Behavior ◽

Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Radiation sterilization of Honey and Honey-Alginate Wound Dressing from Stingless Bee (Tetragonula biroi) Collected from Sta. Maria, Laguna, Philippines

Journal of Tropical Life Science ◽

10.11594/jtls.11.02.11 ◽

2021 ◽

Vol 11 (2) ◽

pp. 217-223

Author(s):

Davison Baldos ◽

◽

Joseph Puno ◽

Levelyn Tolentino ◽

Djowel Montefalcon ◽

...

Keyword(s):

Electron Beam ◽

Physicochemical Properties ◽

Wound Dressing ◽

Transmission Rate ◽

Wound Care ◽

Stingless Bee ◽

Soluble Solids ◽

Radiation Sterilization ◽

Fluid Handling ◽

Potential Use

This study was conducted to determine the effect of radiation sterilization on alginate wound dressing containing honey from the Philippine stingless bee, Tetragonula biroi. Our results show that a radiation dose of 30 kGy did not affect the antibacterial property of honey against Staphylococcus aureus. Electron-beam irradiation did not produce significant alterations in the physicochemical properties (pH, total soluble solids, and flavonoids); however, the total phenolics was significantly increased in honey with higher irradiation doses. Demonstrating that irradiation can be applied to honey with negligible physicochemical effects, honey was incorporated in alginate and exposed to a sterilization dose of 25 kGy using an electron beam facility. Irradiation did not affect the physicochemical properties (pH, moisture content, gel fraction, moisture vapor transmission rate (MVTR), and fluid handling capacity) of the honey alginate wound dressing (HAWD). The perspectives for the potential use of irradiated HAWD as a natural product-based substitute for commercial wound care products may be considered.

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Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

Food & Function ◽

10.1039/d1fo00608h ◽

2021 ◽

Author(s):

Chun Li ◽

xiaoqian chen ◽

Jin Zhao ◽

ZIXAUN GU ◽

Jiajia Rao ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Physicochemical Property ◽

Physicochemical Properties ◽

Lactobacillus Species ◽

Fermentation Time ◽

Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

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Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods ◽

10.3390/foods9040485 ◽

2020 ◽

Vol 9 (4) ◽

pp. 485 ◽

Cited By ~ 4

Author(s):

Yajing Chen ◽

Xiaoping Feng ◽

Hong Ren ◽

Hongkai Yang ◽

Ye Liu ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Vitamin C ◽

Physicochemical Properties ◽

High Hydrostatic Pressure ◽

Total Content ◽

Soluble Solids ◽

Refrigerated Storage ◽

Beverage Samples ◽

Heat Treated ◽

Solids Content

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

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The Effect of Selected Ripening Agents on the Physico-Chemical Properties and Sulphide/ Sulphate Distribution of Banana (Musa Sapientum) Fruit

Asian Research Journal of Agriculture ◽

10.9734/arja/2021/v14i130114 ◽

2021 ◽

pp. 10-17

Author(s):

C. A. Orisa ◽

C. I. Usoroh

Keyword(s):

Physicochemical Properties ◽

Chemical Properties ◽

Calcium Carbide ◽

Titratable Acidity ◽

Physicochemical Analysis ◽

Health Hazards ◽

Soluble Solids ◽

Carbide Powder ◽

Banana Fruit ◽

Fruit Samples

This study aimed at evaluating the effect of two ripening agents (calcium carbide and kerosene fumes) on the physiochemical properties and sulphide/sulphur distribution of banana fruit. Freshly unripe banana fruit were treated with calcium carbide powder and kerosene fumes and ripened within 48 hrs. Fruit samples were also ripened naturally and served as control. The samples were analyzed for physicochemical properties and sulphur/suphate distribution (outer and inner). The result of physicochemical analysis revealed a significant (p<0.05) decrease in pH (5.43-4.75), total titratable acidity (TTA) (5.03-0.47%), moisture (75.87-67.13%), carbohydrate (11.14-5.09%) and vitamin C (0.27-0.002mg/100g) with an increase in total soluble solids (2.00-19.30oBrix) following ripening process. Amongst the ripened fruits, fruits ripened with calcium carbide had highest TTA (1.63%) and moisture (74.75%). Accelerated ripened banana fruits had low pH>5 and higher TSS than naturally ripened sample. The concentrations of sulphur/sulphide (0.29-1.85mg/kg) were below the limit of 50 mg/kg indicating that the fruits were still safe for consumption against health threats posed by high concentrations of sulphate/sulphide. This study therefore quantified the changes in physicochemical properties of artificially ripened banana fruits and their possible health hazards. The study is very useful particularly in relation to the health hazards associated with chemical treatment for banana ripening. This will be useful to banana fruit sellers as it may help to optimise the ripening practices which may lead to reduce the safety and health concerns of the consumer.

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Pawpaw enriched soymilk beverage

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v56i2.54317 ◽

2021 ◽

Vol 56 (2) ◽

pp. 105-114

Author(s):

IF Bolarinwa ◽

TE Aruna ◽

RI Ajetunmobi ◽

JA Adejuyitan ◽

OW Alawode

Keyword(s):

Vitamin A ◽

Physicochemical Properties ◽

Nutrient Intake ◽

Titratable Acidity ◽

Sensory Attributes ◽

Soluble Solids ◽

Mineral Contents ◽

Total Soluble Solids ◽

Total Titratable Acidity ◽

Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

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Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Food Research ◽

10.26656/fr.2017.4(2).293 ◽

2019 ◽

Vol 4 (2) ◽

pp. 449-458

Author(s):

T.N.N. Tuan Azlan ◽

Yusnita Hamzah ◽

H.A. Mohd Abd Majid

Keyword(s):

Physicochemical Properties ◽

Gum Arabic ◽

Soluble Solids ◽

Anthocyanin Content ◽

Acacia Senegal ◽

Total Anthocyanin ◽

Total Soluble Solids ◽

Sensory Acceptability ◽

Total Anthocyanin Content ◽

Significant Difference

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Use of Amazon Fruits Barks as Source of Nutrients

Journal of Agricultural Science ◽

10.5539/jas.v12n3p233 ◽

2020 ◽

Vol 12 (3) ◽

pp. 233

Author(s):

I. F. Montero ◽

S. A. M. Saravia ◽

R. A. Santos ◽

J. A. F. Marcia ◽

S. M. Silva ◽

...

Keyword(s):

Physicochemical Properties ◽

Organic Waste ◽

Functional Foods ◽

Potassium Concentration ◽

Pearson Correlation ◽

The Other ◽

Soluble Solids ◽

Pearson Correlation Coefficient ◽

Titrable Acidity ◽

Amazonian Fruits

The barks of fruits are usually discarded as organic waste; a valuable source of nutrients is obtained are used as a starting source in the preparation of functional foods. In this work, the physicochemical properties (pH, titrable acidity and soluble solids), mineral and bromatological analysis of nine Amazonian fruits were studied: abiu, acerola, araçá, bacupari, biribá, camu-camu, fruta-do-conde, araçá and taperebá. The most acidic values stand out for the different fruits, with the exception of the abiu bark (pH = 4.7). As for its nutritional contribution, it was the araçá barks that presented the highest energy value of 276.29 Kcal 100 g-1. Among the macrominerals, the potassium concentration stands out, being the highest concentration for the graviola bark, 521.04 mg 100 g-1 followed by magnesium, where the concentration in the biribá was 64.21 mg 100 g-1. On the other hand, the husks are rich in micronutrients, highlighting the concentration of zinc in the bark of araçá, 12.23 mg 100 g-1 and manganese in the bark of abiu, 6.84 mg 100 g-1. The Pearson correlation coefficient presented a highly significant correlation for Fe-Al (0.96), P-Fe (0.94) and Fe-Zn (0.89). O bligpot of principal components (PCA) explains 56% of the cases, being the minerals Mg, Na, Co, K, S and Ca highly associated for the graviola and bacuparí.

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Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽

10.26656/fr.2017.5(1).365 ◽

2020 ◽

Vol 5 (1) ◽

pp. 225-231

Author(s):

F. Yeasmin ◽

M.J. Khan ◽

M.H. Riad

Keyword(s):

Physicochemical Properties ◽

Consumer Satisfaction ◽

Storage Stability ◽

Sugar Content ◽

Storage Period ◽

Reducing Sugar ◽

Sensory Properties ◽

Soluble Solids ◽

Total Soluble Solids ◽

And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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The role and impact of high throughput biomimetic measurements in drug discovery

ADMET & DMPK ◽

10.5599/admet.530 ◽

2018 ◽

Vol 6 (2) ◽

pp. 74-84 ◽

Cited By ~ 5

Author(s):

Shenaz Bunally ◽

Robert J Young

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Drug Discovery ◽

Physicochemical Property ◽

Physicochemical Properties ◽

High Throughput ◽

High Performance ◽

Cost Effective ◽

High Quality ◽

The Right

During the early phase of drug discovery, it is becoming increasingly important to acquire the full physicochemical profile of molecules. For this purpose, there is a strong interest in developing efficient and cost-effective platforms for fast and reliable measurements of physicochemical properties. We have developed an automated physchem platform which ensures that consistent, comprehensive, and high-quality physicochemical property measurements and derived property information for 100's of compounds per week are available alongside potency data at the right time to guide compound progression decisions. We discuss the routine assessments of biomimetic properties using high throughput automated high-performance liquid chromatography (HPLC) platforms, with details of the methods and hardware employed, also with illustrations of the quality and impact of the data generated.

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