Preliminary Ecological Survey of Microflora Inhabitant Different Types of Hydrophytes in Fresh Water Systems at Middle Egypt Belt with Reference to Physico-chemical Parameters and Phytochemistry

Caddisfly faunistic and ecological features were studied at 14 sampling sites along the catchment area of the Dobra River. Adults were collected monthly, over a period of 13 months (from early November 2009 until the end of November 2010), using ultraviolet (UV) light trap and entomological net. Physico-chemical parameters of water and air were also measured at all sampling sites. The study encompassed several segments of caddisfly fauna: the composition, new records, the distribution of all recorded species and seasonal dynamics. A total number of 77 species were recorded, out of which 15 species and four genera were new records for Croatian caddisfly fauna. The CCA analysis showed that the water temperature and the altitude had the highest impact on distribution of caddisfly fauna in this area. The results of this study contribute to the increase of faunistic and ecological knowledge of the Croatian caddisflies.

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Evaluation of phytoplankton diversity with Physicochemical parameters of Hemmat River, kodinar Gujarat, India

International Journal of Advances in Scientific Research ◽

10.7439/ijasr.v2i11.3716 ◽

2016 ◽

Vol 2 (11) ◽

pp. 181

Author(s):

Chavada Nikul B

Keyword(s):

Carbon Dioxide ◽

River Water ◽

Fresh Water ◽

Physicochemical Parameters ◽

Abiotic Factor ◽

Chemical Parameters ◽

Surrounding Water ◽

Phytoplankton Diversity ◽

Physico Chemical ◽

Plankton Diversity

Plankton refers to plants and animals that drift with the ocean currents and fresh river water .they habitants in the open waters of the sea and fresh river water.Phytoplankton always live near the surface of the sea and fresh water because, they require light for photosynthesis, they play important roll in transformation of water and carbon dioxide in to short chain sugars. The plants in the pelagic zone are exceptionally small, microscopic, and single-celled, buoyantly supported by the density of the surrounding water. Physico-chemical parameters are very important factors that play a significant role in river plankton diversity and fluctuation. We evaluated impact of Abiotic factor on plankton diversity during pre, middle and post winter analysis of Hemmat River.

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Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-03062015v1n45p150-157 ◽

2019 ◽

Vol 1 (45) ◽

pp. 150

Author(s):

Sâmela Leal Barros ◽

Wilton Pereira Da Silva ◽

Rossana Maria Feitosa De Figueirêdo ◽

Thais Jaciane De Araújo ◽

Newton Carlos Santos ◽

...

Keyword(s):

Reducing Sugars ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Brown Sugar ◽

Physico Chemical ◽

Different Types ◽

Raw Sugar ◽

Pineapple Pulp ◽

Solids Content

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

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STUDY ON ICHTHYOFAUNAL DIVERSITY IN RELATION TO PHYSICO-CHEMICAL PARAMETERS OF MANAKONDUR FRESH WATER LAKE OF KARIMNAGAR DISTRICT, TELANGANA STATE, INDIA

International Journal of Advanced Research ◽

10.21474/ijar01/13956 ◽

2021 ◽

Vol 9 (12) ◽

pp. 654-660

Author(s):

V. Rajani ◽

Keyword(s):

Fresh Water ◽

Recent Literature ◽

Great Influence ◽

Fish Fauna ◽

Human Consumption ◽

Chemical Parameters ◽

Water Lake ◽

Physico Chemical ◽

Telangana State ◽

Fresh Water Lake

Freshwater bodies are one of the most common and stable habitats of biosphere. The freshwater habitats have their own physico-chemical and biological characters which are subjected to modify by local conditions and physiographic features. The water quality parameters have a great influence on the growth and other factors of aquatic organisms. Therefore, the lentic water body gives a good source for fisheries. The present investigation deals with limnological and physico-chemical parameters and their influence on Ichthyofauna abundance in Manakondur fresh water Lake at Karimnagar District, Telangana State. The study was carried out for a period of one year i.e., from June, 2020 to May, 2021.The investigation was focused on the determination of hydro-chemical parameters such as Water temperature(19.0-31.0ÂºC),Transparency(18.50-44.30cm),TDS(200-350mg/l),PH(7.5-8.3),DO(5.2-12.0mg/l),Co2 (3.0-9.2mg/l),TH(110-210mg/l),TA(165-300mg/l),CL(35.00-50.20mg/l),Po4 (0.02-0.16mg/l),No3 (0.02-0.14mg/l) and BOD(2.5-7.0mg/l).The study was made to recorded fish fauna available. Total 33 species of fishes were collected and identified during the study period which belongs to 6 orders, 12 families and 18 genera. The order Cypriniformes was dominant with 15 species, followed by Siluriformes (8 species), Osteoglosiformes(2 species), Perciformes(4 species), Channiformes(3 species), Perciformes(4 species) and Antherniformes(1 species) were identified. Order wise percentage composition is Cypriniformes (17%), Siluroformes (34%), (Osteoglossiformes(8%), Perciformes (25%), Channiformes (8%), Anthrniformes (8%) In the light of recent literature, the data has been discussed and it is concluded that limnological and physico-chemical parameters in this reservoir are most comply with suitability of human consumption and favourable for fishery. In the light of recent literature, the data has been discussed and it is concluded that limnological and physico-chemical parameters in this reservoir are most comply with suitability of human consumption and favourable for fishery.

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The Physicochemical Quality of Traditional Burduf Cheese

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:9461 ◽

2013 ◽

Vol 70 (2) ◽

pp. 137

Author(s):

Carmen Pop ◽

Cristina Anamaria Semeniuc ◽

Sorin Apostu ◽

Ancuţa Mihaela Rotar

Keyword(s):

Quality Control ◽

Raw Milk ◽

Cow Milk ◽

Chemical Parameters ◽

Physicochemical Quality ◽

Milk Samples ◽

Sheep Milk ◽

Physico Chemical ◽

Different Types

The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk. Appreciation of the integrity and freshness assessmentof milk (cow and sheep) was tested by physico-chemical analysis.On theshelf-live were determined the physico-chemical parameters in cheese samples. Theantibiotics residues were tested of the milk samples with portable analyser,model Rosa Charm Reader. Theresults of physico-chemical determinations for the milk and cheese samples werewithin the maximum permissible by data legislation. Regardingthe content of antibiotics, the results were negative both for cow milk and forsheep milk. The sensorycharacteristics of burduf cheese are influenced by the different types of milk.

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