Changes in the Quality of Soybean during Warehouse Storage

2014 ◽  
Vol 912-914 ◽  
pp. 1982-1985
Author(s):  
Wei Qiao Yang ◽  
Hai Dong Liu ◽  
Xia Liu ◽  
Xi Hong Li ◽  
Chong Xiao Shao ◽  
...  
Keyword(s):  
Protein Quality ◽  
Fatty Acid Content ◽  
Storage Condition ◽  
Convincing Evidence ◽  
Water Soluble ◽  
Harvest Management ◽  
Physico Chemical ◽  
Water Soluble Protein ◽  
Warehouse Storage

Large warehouse, being considered as the general type of storage granary in China, has proven to be the key post-harvest management in the fight against food security for long periods storage. Soybean (Glycine max) seeds bulk stored under ambient condition (the control) and mechanical ventilation (the test) for 12 month were analyzed for some physico-chemical characteristics to investigate the effect of storage condition on the quality of soybeans. The results indicated that the samples storied in texted storehouse had a lower level of the free fatty acid content. There was a notably higher water solute protein content compared with the samples in controlled storehouse, which effectively reduce the deterioration of water-soluble protein quality and respiration rates. These results provide convincing evidence that tested warehouse obviously superior to conventional storage, which can delay the quality deterioration of soybean seeds quality and has good prospects for application.

Effect of delayed wrapping on preservation and quality of whole crop barley forage ensiled as large bales

2000 ◽  
Vol 80 (1) ◽  
pp. 145-151 ◽  
Author(s):  
S.A. Moshtaghi Nia ◽  
K.M. Wittenberg
Keyword(s):  
Protein Quality ◽  
Storage Temperature ◽  
Fatty Acid Content ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Nutrient Losses ◽  
Nutrient Profile ◽  
Ph Values ◽  
Water Soluble Carbohydrate

The effects of delayed bale wrapping on fermentation characteristics, preservation and quality of whole barley crop ensiled as large bales (LBS) were examined. Forage was cut at the early milk stage and allowed to wilt over 24-h period to 47% DM. Bales were allocated to one of three treatments requiring that bales be wrapped within 2, 10 and 19 h post-baling. Bales were sampled at baling and on days 1, 2, 3, 6, 9, 13, 17, 29, 64, 92, 252 and 308 post-baling. Bales were weighed prior to being wrapped and when removed from storage to measure DM and nutrient losses during storage. During wrapping, a thermocouple wire was inserted in each bale to monitor bale temperature. Bales wrapped within 2 and 10 h were similar (P > 0.05) for storage temperature, nutrient profile and recovery, and for lactic and volatile fatty acid content. Lactic acid concentrations peaked between 29 and 64 d post-ensiling for bales wrapped 2 and 10 h post-bailing, but did not peak until day 92 for bales wrapped at 19 h post-bailing. Storage temperature of bales wrapped after 2 and 10 h post-bailing did not exceed 30 °C during storage, but bales wrapped 19 h later exceeded 30 °C for the first 19 d during storage. Bales wrapped within 19 h had a lower (P < 0.05) water soluble carbohydrate content and a higher acid detergent insoluble N and ammonia N level compared to 2 and 10 h bales. The pH and 2, 3 butanediol levels were higher (P < 0.01) in 19 h compared to 2 and 10 h bale silage. A 64 d ensiling period was required to achieve minimum pH values in LBS wrapped with 10 h post-baling, the length of time being greater when wrapping was delayed to 19 h post-baling. Results from this study indicate that delaying bale wrapping to the next day resulted in a temperature rise, and poor silage protein quality. Wrapping 2 h post-baling was not an advantage to wrapping 10 h post-baling in whole crop barley ensiled as large bales. Key words: Silage, large bale, whole crop barley, delayed wrapping, ensiling characteristics

scholarly journals Physico-chemical Investigation of Aqueous Polymer Solutions and their Application as Soft Medicinal Forms

2019 ◽  
Vol 35 (2) ◽  
pp. 637-642
Author(s):  
Nagima Dzhakipbekova ◽  
Botagoz Torlanova ◽  
Erzhan Dzhakipbekov ◽  
Laura Aykozova ◽  
Asel Bekmurzaeva ◽  
...  
Keyword(s):  
Polymer Solutions ◽  
Water Soluble ◽  
Chemical Investigation ◽  
Water Soluble Polymers ◽  
Soluble Polymers ◽  
Technological Processes ◽  
Aqueous Polymer ◽  
Physico Chemical ◽  
Productivity Increase

The growing demand for water-soluble polymers of the acrylic series causes the researchers' interest in the synthesis of these compounds, which ultimately allows solving the tasks of the productivity increase, finding ways to improve the quality of final products, developing new highly efficient technological processes for the synthesis of these substances and their application as soft medicinal forms.

Analytical evaluation of Mrityunjaya Rasa

2017 ◽  
Vol 2 (06) ◽  
Author(s):  
Abhishek Abhishek ◽  
Ashok Kumar BN ◽  
Sujatha K. ◽  
Sunil Kumar
Keyword(s):  
Chemical Analysis ◽  
Analytical Study ◽  
Water Soluble ◽  
Analytical Evaluation ◽  
Text Book ◽  
Classical Text ◽  
Physico Chemical

Introduction: Mrityunjaya Rasa is a herbo–mineral formulation mentioned under Jwara Chikitsa in Rasendra Sara Sangraha along with different Anupanas. It is having ingredients like Shudha Hingula, Shudha Gandhaka, Shudha Vatsanabha, Shudha Tankana, Pippali and Maricha which show significant result on various types of fever. Aim: To prepare Mrityunjaya Rasa as per guidelines given in classical text book Rasendra Sara Sangraha and to validate physico-chemical analysis of the sample. Methods: The preparation of Mrityunjaya Rasa was carried out at practical hall, Department of Rasashastra and Bhaishajya Kalpana, Shri Dharmasthala Manjunatheshwara College of Ayurveda, Kuthpady, Udupi, Karnataka. It was subjected to analysis on parameters like organoleptic characters, loss on drying, total ash, acid insoluble ash, water soluble ash, pH, alcohol soluble extractive value, and water soluble extractive value. Results: The results of Analytical study showed specific characteristics which are in accordance with the properties of Mrityunjaya Rasa. Conclusion: The study showed significant results, which proves quality of the drugs and efficacy.

scholarly journals Pharmacognostical and Pharmaceutical analysis of Gandhakadi yoga vati

2016 ◽  
Vol 7 (3) ◽  
Author(s):  
Kalawana OTMRKSB ◽  
Harisha C R ◽  
Patel K S ◽  
Kori V K ◽  
Rajagopala S
Keyword(s):  
Quality Control ◽  
Pharmaceutical Analysis ◽  
Modern Science ◽  
Thalassemia Major ◽  
Water Soluble ◽  
Medical Systems ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
A Current

Ayurveda is one of the oldest medical systems having its own strong scientific concepts. Most herbal, Animal and mineral products are used to make Ayurvedic formulations and ancient Ayurvedic Aachaaryas have mentioned various methods to quality control and to standardization those formulations. And also it has been developed different techniques to evaluate the quality of medicines by modern science. So there is a current need of analyze Ayurvedic products also according to modern scientific pharmaceutical and pharmacognostical parameters for the global acceptance of Ayurveda. Hence the present study was carried out to pharmacognosticaly analyze the ingredients and finished product of Gandhakadi Yoga Vati and to analyze the Physico-chemical parameters of the same. Gandhakadi Yoga Vati is an Ayurvedic formulation used as an adjuvant in the management of Thalassemia Major. Pharmacognostical characteristics of Gandhakadi Yoga Vati  under the microscope showed that oil globules, stone cells & oleoresin contents, of Vidanga (Embelia robusta Burm.f.), fibers and oil globules of Agastya Pathra (S. grandiflora Linn.), warty trichome with base of Bhringaraja (E.alba L.) and crystaline depositions of Gandhaka. In the pharmaceutical study, it was observed that Loss on drying was 3.5 %w/w, pH was 6.5, Alcohol soluble extractive was 8.9 % w/w and water soluble extractive was 5.5 % w/w.  HPTLC study showed 06 peaks at 254 nm and 03 peaks at 366 nm wave lengths.

scholarly journals PORK QUALITY WHEN USING IMMUNOMODULATORY DRUG

PIG-BREEDING ◽  
2021 ◽  
pp. 25-28
Author(s):  
POGODAEV V.A. ◽  
◽  
RACHKOV I.G. ◽  
KONONOVA L.V. ◽  
BOTASHEVA V.A. ◽  
...  
Keyword(s):  
Protein Quality ◽  
Subcutaneous Fat ◽  
Muscular Tissue ◽  
Process Characteristics ◽  
Physico Chemical ◽  
Immunomodulatory Drug ◽  
Product And Process ◽  
Water Holding ◽  
Experimental Pigs

The data on the quality of pork when using an immunomodulatory drug (IMiD) are presented. It was found that the muscular tissue of experimental piglets has the best physico-chemical, product and process characteristics. It is evidenced by a higher protein content, protein quality index, better water-holding capacity, less juice loss upon the application of heat. The quality and bioavailability of subcutaneous fat improves, which is confirmed by a higher content of dry matter, iodine absorption number and lower softening point. Muscular and adipose tissues of experimental pigs are non-toxic and belong to the category of organic product.

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

EVALUATION OF SHELF LIFE OF BHALLATAKA TAILA (OIL)

INDIAN DRUGS ◽  
2021 ◽  
Vol 58 (06) ◽  
pp. 36-41
Author(s):  
Anu Ruhila ◽  
◽  
Pramod R. Yadav ◽  
Galib R ◽  
Pradeep K. Prajapati
Keyword(s):  
Shelf Life ◽  
Fatty Acid Content ◽  
Stability Study ◽  
Polyunsaturated Fatty Acid Content ◽  
Accelerated Stability ◽  
Physico Chemical ◽  
Current Scenario ◽  
The Government ◽  
The Stability

Bhallataka Taila (Oil) is extracted with the help of Patala Yantra. It is one of the important formulations in Ayurveda pharmaceutics. Shelf life for various dosage forms are described in Ayurveda classics. In the current scenario, the amendment of Rule No. 161-B of the Drugs and Cosmetic Act 1940, specifies the maximum shelf life of Ayurvedic formulations. However, there is a lack of shelf life data for individual for-mulations. Thus, the present study is aimed to evaluate the shelf life of Bhallataka Taila (Oil). Bhallataka Taila (Oil) was extracted following classical guidelines. The sample was subjected to an accelerated stability study maintaining the temperature and humidity 40 +- 2 0C and 75 +- 5 %, respectively. Physico-chemical parameters were analysed at the initiation of the study and at an interval of 1, 3 and 6 months to check the degradation levels in the formulation. Tests for microbial limit and heavy metals were also conducted for the safety and quality of the product. On extrapolating the observations, the shelf life for Bhallataka Taila (Oil) was found to be 4.89 years, which exceeds the shelf life mentioned for Taila (Oil) in official gazettes of the Government of India. This oil preparation does not incorporate any liquid media such as Swarasa (Juice), Kwatha (decoction), etc. as required in any Taila Preparation, resulting in low degradation rate. The oil is rich in PUFA (polyunsaturated fatty acid) content and tocopherols, which may contribute to the stability of the oil.

scholarly journals The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

2016 ◽  
Vol 19 (1) ◽  
pp. 44
Author(s):  
Nurfajrin Nisa ◽  
Mala Nurilmala ◽  
Tati Nurhayati ◽  
Nurlisa Butet
Keyword(s):  
Soluble Protein ◽  
Protein Profile ◽  
Water Soluble ◽  
Color Measurement ◽  
Protein Profiles ◽  
Water Soluble Protein ◽  
Sds Page

<p>Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.<br />Imported dory fillet is preferred by consumer so far because it has a white color compare than local<br />fillets. Color is the important parameter that used by consumers to determine the quality of filet. This<br />study was aimed to determine the quality of local and imported fillets, including protein profile using<br />SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles<br />showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher<br />compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)<br />showed the lowest concentration of myoglobin compared other samples.</p>

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