Controlled and uncontrolled physicochemical quality indicators of 0.9 % sodium chloride of various manufacturers

2020 ◽  
pp. 6-11
Author(s):  
Anton Kasatkin ◽  
Anna Nigmatullina ◽  
Mikhail Kopytov
Keyword(s):  
Sodium Chloride ◽  
Quality Indicators ◽  
Clinical Studies ◽  
Laboratory Tests ◽  
Ph Value ◽  
Chemical Parameters ◽  
Pharmacokinetics And Pharmacodynamics ◽  
Physicochemical Quality ◽  
Physico Chemical

The article presents the results of studies of osmolality and pH of 0,9 % sodium chloride of various manufacturers. To obtain data on the pH value, the data used in the passports are used, and the indicators of its osmolality are de- termined using laboratory tests. 0,9 % sodium chloride from different manufacturers has different pH and osmolality. Knowing the actual values of physico-chemical parameters can increase the accuracy of the results of future clinical studies, which compare the pharmacokinetics and pharmacodynamics of modern plasma-substituting solutions and a solution of 0,9 % sodium chloride.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

scholarly journals Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

2018 ◽  
pp. 31-41
Author(s):  
Mirna Draskovic ◽  
Anita Vakula ◽  
Zdravko Sumic ◽  
Tatjana Danicic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Color Change ◽  
Ph Value ◽  
Sugar Content ◽  
Starter Culture ◽  
Nacl Solution ◽  
Chemical Parameters ◽  
Fermentation Conditions ◽  
Physico Chemical ◽  
The Impact

The influence of different fermentation conditions and cabbage hybrids and variety, ?Tenacity?, ?Bravo? and ?Futoski?, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

scholarly journals EVALUATION OF PHYSICO-CHEMICAL PARAMETERS OF DIFFERENT SHODHIT GUGGUL

2017 ◽  
Vol 9 (9) ◽  
pp. 247
Author(s):  
Mayuree A. Patel ◽  
Sanjeev R Acharya ◽  
Carol P. Macwan ◽  
Tejas B. Patel ◽  
B. N. Suhagia
Keyword(s):  
Aqueous Solution ◽  
Physicochemical Parameters ◽  
Ph Value ◽  
Water Soluble ◽  
Chemical Parameters ◽  
Analytical Results ◽  
Physico Chemical ◽  
Standard Value ◽  
The Difference ◽  
Physicochemical Data

Objective: The present study was aimed to identify the physicochemical data of shodhit guggul. Guggul is a gum-resin exudate from the plant Commiphora weightii (Arn.) Bhandari, belonging to Burseraceae family. In Ayurveda, guggul is always purified. This purification is known as Shodhan. Shodhan is a process by which guggul is made non-toxic, effective, suitable and fit for therapeutic purposes.Methods: The seven different shodhan dravya were used to prepare shodhit guggul. They were evaluated by performing physicochemical parameters including five different extractive value; total ash, acid insoluble, water soluble and sulphated ash value; pH, and loss on drying.Results: Analytical results of raw guggul showed total ash, acid insoluble ash, water soluble ash and sulphated ash value to 5.36±0.04%, 0.96±0.03%, 4.51±0.03 % and 8.40±0.04% respectively. These all values of each shodhit guggul were different. The extractive value of raw guggul was comparable with standard value while the extractive value of each shodhit guggul was totally different. The pH value of 1% w/v and 10% w/v aqueous solution of raw guggul was 6.44±0.18 though pH of each shodhit guggul was changed. The loss on drying of raw guggul was found to be 1.88±0.02%w/v, however, this value was different for each shodhit guggul.Conclusion: The present study revealed that the different shodhan process with specific shodhan dravya affects the physicochemical parameters. The analysis and comparison of the data showed the difference in the properties of seven shodhit guggul with respect to raw Guggul.

scholarly journals Optimization of quality indicators of raw milk and dairy products

2021 ◽  
Vol 282 ◽  
pp. 06007
Author(s):  
Tatiana Ananeva ◽  
Vera Ostroukhova
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Milk ◽  
Raw Material ◽  
Expert Assessment ◽  
Chemical Parameters ◽  
Milk Processing ◽  
Microbiological Safety ◽  
Physico Chemical ◽  
Milk And Dairy Products

Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A method of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.

scholarly journals Physico-Chemical Analysis, Classification of Ground Water, and Impact of Water Quality on the Health of People in Khushab City, Pakistan

2019 ◽  
pp. 57-74 ◽  
Author(s):  
S.M. Talha Qadri ◽  
Md.Aminul Islam ◽  
Arshad Raza ◽  
Nazia Hossain
Keyword(s):  
Water Quality ◽  
Ground Water ◽  
Water Samples ◽  
Ph Value ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Salinity Hazard ◽  
Physico Chemical ◽  
The Government ◽  
Water Borne

A study was carried out to analyze the ground water samples from fifty sites within the urban settlements of Khushab city, Pakistan in order to to understand the distribution of contaminants and its impact on public health in the studied area. All the water samples were analysed using physico-chemical parameters : pH, Electric Conductivity (EC), Total Dissolved Solids (TDS), Total Hardness (TH), Ca+ , Mg+, Cl- and NO3-by using standard analytical methods. Salinity hazard was evaluated by using EC values inferred from the water samples. Water samples were classified on the basis of TDS and TH.Arc GIS software was used to plot the spatial distribution of contamination, concluded from the observed physico-chemical parameters throughout the study area. A door to door survey was also conducted to get the feedback from 100 people living in the houses, working in offices and shops to know the issues of water quality along with the level of satisfaction for the present water quality.Results showed that pH value ranging between 6.8 and 8.7, EC between 260 and 10290 S/cm, TDS between 179 and 9410 mg/l, Ca+2 between 1.2 and 11.8 mg/l, Mg+2 between 0.3 and 39.4 mg/l, TH between 6.23 and 216.86 mg/l, Cl- between 0.3 and 344.7 and NO3 between 12 and 62 mg/l. Results showed certain sites indicating poor water quality through deviation from WHO standard values of certain physico-chemical parameters. This showed that ground water at particular sites within the study area was unfit for drinking purpose and its prolonged utilization could cause serious health issues. More than 62% people reported their dissatisfaction regarding water quality and 80% agreed that water quality has drastically declined. Results were also correlated with the data collected from the Tehsil Headquarter Hospital which demonstrated that residents of Khushab city were suffering from the water borne diseases like Hepatitis, Cholera, Gastro, and Kidney stone etc. Almost 40,000 patients from Khushab city and the surrounding villages who suffered from water borne diseases visited the Tehsil Headquarter Hospital in the year 2014. It has been concluded from the study that the ground water of the study area has declined and needs proper and urgent attention from the government and water must be processed through state of the art purification treatment plants, before supplying to people for drinking and domestic purposes.

scholarly journals The influence of frozen storage conditions on selected quality parameters of poultry and pork

2018 ◽  
Vol 19 (6) ◽  
pp. 1137-1140
Author(s):  
Krzysztof Tereszkiewicz ◽  
Magdalena Pigoń ◽  
Piotr Molenda ◽  
Karolina Choroszy
Keyword(s):  
Electrical Conductivity ◽  
Water Absorption ◽  
Water Content ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Physico Chemical

The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.

scholarly journals The effect of apple powder on the consumption of crispbread

2020 ◽  
Vol 81 (4) ◽  
pp. 122-130
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. I. Bykovskaya ◽  
E. V. Ovchinnikova
Keyword(s):  
Quality Indicators ◽  
Chemical Parameters ◽  
Point Scale ◽  
Whole Wheat ◽  
Rye Flour ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Kursk Region

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

scholarly journals Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

2014 ◽  
Vol 30 (4) ◽  
pp. 705-715
Author(s):  
N. Stanisic ◽  
N. Parunovic ◽  
M. Petrovic ◽  
C. Radovic ◽  
S. Lilic ◽  
...  
Keyword(s):  
Ph Value ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Thiobarbituric Acid Value ◽  
Physico Chemical ◽  
Dry Fermented Sausage

The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.

scholarly journals Bacterial Profiles and Physico-chemical Parameters of Water Samples from Different Sites of the New Calabar River, Nigeria

2012 ◽  
Vol 1 (2) ◽  
pp. 162 ◽  
Author(s):  
Edun O. M. ◽  
B. J. O. Efiuvwevwere
Keyword(s):  
Water Samples ◽  
Ph Value ◽  
Enterobacter Aerogenes ◽  
Total Coliform ◽  
Nocardia Asteroides ◽  
Gram Negative Bacteria ◽  
Bacterial Isolates ◽  
Proteus Vulgaris ◽  
Chemical Parameters ◽  
Physico Chemical

<p class="StandardTextkrperSAR">Water samples were collected from three sites (Ogbakiri, Choba and Iwofe) of the New Calabar River and were evaluated for microbiological and physico-chemical characteristics. Bacterial isolates consisting mainly of gram-negative bacteria (<em>Escherichia coli, Proteus vulgaris, Acinetobacter</em> spp, <em>Pseudomonas aeruginosa</em>, <em>Enterobacter aerogenes, Klebsiella</em> spp., <em>Vibrio</em> sp. and <em>Nocardia asteroides</em>) were isolated from the samples. The highest total coliform counts log<sub>10</sub> 2.9 were encountered in water samples from Iwofe but the lowest counts log<sub>10</sub>1.9 occurred in the water samples from Ogbakiri. Ecological parameters varied among the sites with the highest pH value of 7.87 occurring at Iwofe and lowest of 6.12 at Choba. Maximum salinity level of 15<sup>0</sup>/<sub>00</sub> was observed at Iwofe and lowest at Choba. In contrast, maximum dissolved oxygen of 10.1ppm was observed at Choba and the minimum at Iwofe. The different bacterial profiles are probably attributable to the anthropogenic and industrial activities of the sites.</p>

scholarly journals Planar complexation chromatography of transition metal ions

2018 ◽  
Vol 17 (4) ◽  
pp. 682-688
Author(s):  
И. И. Малахова ◽  
В. Д. Красиков ◽  
Н. И. Горшков ◽  
А. Н. Беляев ◽  
С. М. Староверов
Keyword(s):  
Transition Metal ◽  
Metal Ions ◽  
High Performance ◽  
Ph Value ◽  
Iminodiacetic Acid ◽  
Retention Factor ◽  
Transition Metal Ions ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Layer Chromatography

The method for analysis of transition metal ions (Zn(II), Cu(II), Со(II), Ni(II), Fe(III)) by high-performance planar (thin layer) chromatography with the use of sorbents modified by chelating fragments of iminodiacetic acid was developed. The correlation between retention factor (Rf) and physico-chemical parameters of the separated systems was studied. It was demonstrated that unlike the pH value, ionic strength of a solution does not exert significant influence on resolution and mobility of transition metal cations

Sign in / Sign up

Export Citation Format

Share Document