scholarly journals Physico-chemical characteristics and quality of feed waters of the El-Oued city study of case (fluorine and arsenic)

2015 ◽  
Vol 1 (2) ◽  
pp. 13
Author(s):  
SE Laouini ◽  
S Ladjel ◽  
MR Ouahrani
Keyword(s):  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

2019 ◽  
Vol 56 (3) ◽  
pp. 1302-1315 ◽  
Author(s):  
Sonika Choudhary ◽  
Sumit Arora ◽  
Anuradha Kumari ◽  
Vikrant Narwal ◽  
A. K. Singh
Keyword(s):  
Buffalo Milk ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals Study of Physico-Chemical Characteristics of Wastewater in an Urban Agglomeration in Romania

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Paula Popa ◽  
Mihaela Timofti ◽  
Mirela Voiculescu ◽  
Silvia Dragan ◽  
Catalin Trif ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Wastewater Treatment ◽  
Correlation Analysis ◽  
Inorganic Compounds ◽  
Chemical Characteristics ◽  
Spectrophotometric Methods ◽  
Physico Chemical ◽  
Wastewater Pollution ◽  
Biogenic Compounds

This study investigates the level of wastewater pollution by analyzing its chemical characteristics at five wastewater collectors. Samples are collected before they discharge into the Danube during a monitoring campaign of two weeks. Organic and inorganic compounds, heavy metals, and biogenic compounds have been analyzed using potentiometric and spectrophotometric methods. Experimental results show that the quality of wastewater varies from site to site and it greatly depends on the origin of the wastewater. Correlation analysis was used in order to identify possible relationships between concentrations of various analyzed parameters, which could be used in selecting the appropriate method for wastewater treatment to be implemented at wastewater plants.

The physico-chemical characteristics of water quality of Narayan Talab, Satna (M.P.) India

2009 ◽  
Vol 4 (1) ◽  
pp. 143-147
Author(s):  
K.B.L. Shrivastava ◽  
S.K. Pandey
Keyword(s):  
Water Quality ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Effect of Harvesting States on the Quality of Tomato (Lycopersicon esculentum Mill CV. Avinash-2, Hybrid)

1970 ◽  
Vol 25 (1) ◽  
pp. 141-147
Author(s):  
D. B. Karki
Keyword(s):  
Lycopersicon Esculentum ◽  
Chemical Characteristics ◽  
Ambient Conditions ◽  
Maturity Stages ◽  
Physico Chemical

Tomatoes harvested at four maturity stages (viz. mature-green, breaker, turning and pink) were washed with 100ppm chlorinated water, sorted and ripened at ambient conditions (20-30°C and 76-85% realtive humidity (RH)). The physico-chemical characteristics of unripe and ripe tomatoes were determined.Key words: Chemical characteristics; Harvesting stages; Ripening; Sensory qualityTribhuvan University JournalVol. XXV, No. 1, 2005Page:143-147Uploaded date: 26, September, 2010

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

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