scholarly journals ASSESSMENT OF PHYSICAL AND CHEMICAL QUALITY OF DRINKING WATER IN ELOBEID CITY, NORTH KORDOFAN STATE, SUDAN

2020 ◽  
pp. 293-296
Author(s):  
Halima Brima Gama Tigaidi ◽  
Dr. Mohammed Ismail Humaida ◽  
Dr.Kubra Ali Ebrahim Hammad
Keyword(s):  
Drinking Water ◽  
Residual Chlorine ◽  
Standard Procedures ◽  
Random Samples ◽  
Two Samples ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
The City ◽  
Chemical Testing

This study was conducted in El-Obied City, North Kordofan State.The study comprised of 54 samples of water selected from houses, animal carts (karo), tankers, gerbas and main source of water bara basin and El-khazan (surface water )in El-Obied. The sample was divided over these sources following a process of stratified sampling combined with simple random samples with probability proportional to size of sample over the selected blocks where selection was at random in each stage. Physical and chemical testing of water was done using standard procedures. Two Samples of water were collected from the main sources of water in the City for physical and chemical analysis and 52 samples collected from blocks. The data were analyzed by computer. This study showed that 50% of the samples were without residual chlorine, and only 1.8% of samples were soft water. The study showed that 3.7% of samples had pH above WHO and SSMO Standard and also showed 18.5% of samples had turbidity above 5 NTU. KEY WORDS: Assessment, physical, chemical, drinking water, El-Obied

scholarly journals Dataset on assessment of physical and chemical quality of groundwater in rural drinking water, west Azerbaijan Province in Iran

Data in Brief ◽  
2018 ◽  
Vol 21 ◽  
pp. 556-561 ◽  
Author(s):  
Majid Radfard ◽  
Hamed Soleimani ◽  
Abooalfazl Azhdarpoor ◽  
Hossein Faraji ◽  
Amir Hossein Mahvi
Keyword(s):  
Drinking Water ◽  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
West Azerbaijan ◽  
Physical And Chemical

scholarly journals THE STUDY OF THE PHYSICAL AND CHEMICAL INDICATORS OF THE QUALITY OF DRINKING WATER OF THE CITY OF TYUMEN

2018 ◽  
pp. 106-109
Author(s):  
A. V. Dvoinikova ◽  
I. A. Yagovtseva
Keyword(s):  
Drinking Water ◽  
Tap Water ◽  
Poor Quality ◽  
Industrial Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Water Disposal ◽  
Physical And Chemical ◽  
The City

Currently, the hydrosphere is facing serious anthropogenic impact which prevents water from self-purification. The imperfection of technological processes, outdated water disposal communi-cations, inadequate amounts of chemicals for water treatment are the main problems of poor quality of drinking water. In the laboratory of ecological and industrial safety of Industrial University of Tyumen physical and chemical parameters of tap water in different areas of Tyumen have been studied and measures have been proposed to improve the quality of drinking water.

scholarly journals Physical and chemical quality of processed nectar flavors and sold in supermarkets in the city of Cuiabá-MT

2016 ◽  
Vol 7 (3) ◽  
pp. 16
Author(s):  
Kelly Rodrigues Gobbi ◽  
Livia Rodrigues Almeida ◽  
Melissa Schirmer ◽  
Rozilaine Aparecida Pelegrine Gomes Faria
Keyword(s):  
Vitamin C ◽  
Reducing Sugar ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Fruit Flavor ◽  
Physical And Chemical ◽  
The City

This study aimed to evaluate the physical and chemical quality of processed passion fruit and peach nectar flavors and sold in supermarkets in the city of Cuiaba-MT. We evaluated the physicochemical parameters total acidity, citric acid, pH, vitamin C content, soluble solids (° Brix) SS/acidity total, reducing and non-reducing and total carbohydrates, as the Institute Adolf Lutz standards. The mean values were subjected to analysis of variance and were submitted to the Scott-Knott test at 5% significance level. The total acidity (g.100g-1) to B and D showed statistically equal averages. However, passion fruit flavor of the brand B showed higher pH value (3.27 ± 0.02a). There was no statistically significant difference in soluble solids / titratable acidity (SS / TA) between the marks for the analyzed flavors. For vitamin C all values were below prescribed by legislation. For total soluble solids the average observed for the passion fruit flavor met the minimum established by legislation. However, for the peach flavor, the marks A and B showed lower values and they were smaller than the minimum values established by legislation. Regarding the parameter non-reducing sugar, the brand presented the biggest non-reducing sugar values for the flavors to analyzed. We concluded that not all analyzed parameters meet the current legislation. Vitamin C and soluble solids were below the established by legislation. There is no standard of identity and quality for non-reducing sugar as sucrose, so important parameter as a criterion of a healthy food.

scholarly journals Uji Kualitas Air Minum Isi Ulang Dengan Parameter Mikrobiologi Di Kelurahan Berngam Kota Binjai

2019 ◽  
Vol 1 (1) ◽  
pp. 17-20
Author(s):  
Eka Setiawan Siregar ◽  
Abdul Karim ◽  
Rahmiati Rahmiati
Keyword(s):  
Drinking Water ◽  
Laboratory Tests ◽  
E Coli ◽  
Descriptive Research ◽  
Water Drinking ◽  
Urban Village ◽  
Microbiological Parameters ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

Refilled drinking water is one of the alternatives for the need of drinking water. Drinking water is safe for health when it meets physical, microbiological, chemical, radioactive requirements. The purpose of this study was to determine the quality of refilled drinking water with microbiological parameters (coliform dan E. coli) in the Berngam Village of Binjai city in 2018. The method of this research was descriptive research with laboratory tests. The research sample is the entire population of refill drinking water depots located in the Berngam Village of Binjai City in 2018. The results of the study showed that seven samples of refilled drinking water in the Berngam Urban Village had fulfilled the physical and chemical quality in according to them Permenkes R.I. No.492/Menkes/Per/IV/2010. While the quality of microbiology has not been fulfilled because it contains coliform and E. coli bacteria. It is recommended that the Puskesmas management provide counseling and monitoring for the owners of refilled drinking water depots in order to realize qualified drinking water for people.

scholarly journals Effect of Turmeric Powder Supplementation to The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg

2016 ◽  
Vol 8 (1) ◽  
pp. 18 ◽  
Author(s):  
Tyas Rini Saraswati ◽  
Silvana Tana
Keyword(s):  
Vitamin A ◽  
Feed Intake ◽  
Sexual Maturity ◽  
Biology Education ◽  
Coturnix Japonica ◽  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Egg Shell ◽  
Physical And Chemical

<p>The experiment was conducted to determine the effect of turmeric powder supplementation to the age of sexual maturity, physical, and chemical quality of the first Japanese quail’s (Coturnix japonica) egg. Forty five quails were assigned into a completely randomized design with three treatments (levels of turmeric powder, i.e., 0; 54; and 108 mg/quail/day) and each treatment used 15 quails. Turmeric powder supplementation was conducted before sexual maturity. Feed and drinking water provided ad libitum. Observed egg is an egg that was first produced. Parameters measured were the age of sexual maturity, feed intake, body weight, physical qualities which include: weight of egg, long axis, short axis, weight and thickness of shell, yolk index, Haugh unit, egg shell index. Whereas the observed chemical quality were cholesterol, HDL, LDL, protein, vitamin B12, vitamin A in eggs and egg shell calcium levels. The results showed that administration of turmeric powder can accelerate the age of maturity, increasing the levels of protein, HDL, vitamin A and B12 in eggs, decreasing the cholesterol and LDL content in eggs, but did not affect feed intake, physical quality of eggs and egg shell calcium levels. Based on the results of this study, it can be concluded that supplementation of turmeric powder improve the chemical quality of Japanese quail eggs (Coturnix japonica), so it is good for the development of quail embryos as well as for consumption.</p><p><strong>How to Cite</strong></p><p>Saraswati, T. R., &amp; Tana, S. (2016). Effect of Turmeric Powder Supplementation To The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg. <em>Biosaintifika: Journal of Biology &amp; Biology Education</em>, 8(1), 18-24.</p>

scholarly journals The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

2020 ◽  
Vol 19 (2) ◽  
pp. 6
Author(s):  
Marselinus Banu ◽  
Hery Supratman ◽  
Yuli Astuti Hidayati
Keyword(s):  
Quality Data ◽  
Chemical Quality ◽  
Corn Straw ◽  
Cassava Flour ◽  
Physical Quality ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Additive Materials ◽  
Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

scholarly journals Physico-Chemical and Microbiological Quality Assessment of Ice Blocks Sold in Selected Wet Markets in Manila, Philippines

2018 ◽  
Vol 52 (3) ◽  
Author(s):  
Leandro F. Salazar ◽  
Trishia Alexis I. Alvez ◽  
Janine Marie B. Balbedina ◽  
Javier Alfonso A. Torres ◽  
Ivanah Y. Tupaz ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
National Standards ◽  
Residual Chlorine ◽  
E Coli ◽  
Physico Chemical ◽  
Apparent Color ◽  
Strict Compliance ◽  
Standard Limit ◽  
The City

Objective. The study aimed to determine the physico-chemical and microbiological quality of ice blocks sold in selected wet markets located in the city of Manila. Methods. Twenty-eight samples were collected from three markets. Microbiological quality was analyzed in terms of the presence or absence of coliforms with E. coli as indicator organism. Physico-chemical quality was determined by measuring turbidity, apparent color, pH, iron, and residual chlorine. Measurements obtained were compared with the 2007 Philippine National Standards for Drinking Water (PNSDW). Results. Results showed that all samples tested positive for coliforms while 25 out of the 28 samples were positive for E. coli. Mean turbidity was 2.74 ± 3.68 NTU; for both apparent color and iron tests, all samples complied with the PNSDW standard limit set; mean pH was 6.15 ± 0.64; and mean residual chlorine was 0.06 ± 0.02 mg/L. Average values of apparent color and iron comply with the PNSDW standards. Six out of 28 samples had turbidity values exceeding the standards. All samples were found to have residual chlorine levels below the standards. Conclusion. Ice in markets do not comply with key 2007 PNSDW standards and findings warrant strict compliance of ice quality from manufacturers to the point of distribution to protect consumer health.

scholarly journals Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

2019 ◽  
Vol 11 (5) ◽  
pp. 547
Author(s):  
Tintin Rostini ◽  
Danang Biyatmoko ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Chemical Quality ◽  
Lamb Meat ◽  
Test Study ◽  
Randomized Design ◽  
Quality Profile ◽  
Study Results ◽  
Swamp Buffalo ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aims to know the effect of swamp buffalo&rsquo;s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12&plusmn;1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan&rsquo;s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P &lt; 0.05), the lamb meat was physically more tender (P &lt; 0.05). The conclusion is swamp buffalo&rsquo;s rumen liquid could be used to enhance lamb meat quality.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

scholarly journals Evaluation of physical and chemical quality of groundwater in the villages of Qom province and zoning them by GIS

2016 ◽  
Vol 3 (3) ◽  
pp. 165-172
Author(s):  
Ahmadreza Yari ◽  
Hossein Jafari Mansoorian ◽  
Gharib Majidi ◽  
Ghazal Yazdanpanah ◽  
Ali Sayfouri
Keyword(s):  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Physical And Chemical
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