scholarly journals Mould Characterization and Mycotoxin Quantification of Chia Seeds (Salvia hispanica L.) Grown in Kenya

2019 ◽  
Vol 8 (6) ◽  
pp. 119
Author(s):  
Veronicah Njeri ◽  
Monica Mburu ◽  
Kipkorir Koskei
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Fatty Acid Content ◽  
Morphological Characteristics ◽  
Trichoderma Spp ◽  
Polyunsaturated Fatty Acid Content ◽  
Randomized Block Design ◽  
Postharvest Handling ◽  
Handling Methods ◽  
Salvia Hispanica L

Chia seeds are functional food that have been considered highly nutritious. They have high levels of polyunsaturated fatty acid content therefore counteract lifestyle disorder such as cardiovascular diseases. This study sought to determine the level of mould contamination in chia seeds; enumeration and characterization of the types of molds and quantification of mycotoxin level, for chia seeds grown and sold in Kenya. A complete randomized block design with triplicates was used in the study. Samples were collected at random from farmers and distributors in Nyeri, Nakuru, Busia and Trans Nzoia counties. Moulds species were isolated from PDA and MEA Medias and morphological characteristics was determined under X 40 magnification power. Mould counts were found to be between 1.33 X 103cfu/ml to 2.67 X 103cfu/ml. Mould characterization done by microscopic and macroscopic technique showed evidence of Rhizopus spp, Trichoderma spp and Fusarium spp. Amongst the three genera found, Rhizopus spp was the predominantly occurring mould. The percentage moisture content of chia seeds samples ranged from 6.49±1.26 and 9.16±0.43. Significant variations on moisture content (p< 0.05) were observed among chia samples from different farmers. Aflatoxin was not detected in all chia samples. It can therefore be concluded that the chia samples were not contaminated with aflatoxin although different species of mold were present. Farmers need to be trained on proper postharvest handling methods of chia seeds, as well as proper storage and an objective method of analyzing the moisture content of the chia seeds need to be developed.

scholarly journals Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1421
Author(s):  
Lorea R. Beldarrain ◽  
Lara Morán ◽  
Miguel Ángel Sentandreu ◽  
Kizkitza Insausti ◽  
Luis Javier R. Barron ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Ageing Time ◽  
Block Design ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Polyunsaturated Fatty Acid Content ◽  
Randomized Block Design

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

scholarly journals MORPHOLOGICAL AND PRODUCTIVE CHARACTERIZATION OF FORAGE CACTUS VARIETIES

2015 ◽  
Vol 28 (3) ◽  
pp. 230-238 ◽  
Author(s):  
PHILIPE LIMA DE AMORIM ◽  
JANAINA AZEVEDO MARTUSCELLO ◽  
JOSÉ TEODORICO DE ARAÚJO FILHO ◽  
DANIEL DE NORONHA FIGUEIREDO VIEIRA DA CUNHA ◽  
LIANA JANK
Keyword(s):  
Block Design ◽  
Morphological Characteristics ◽  
Correlation Coefficients ◽  
Dry Mass ◽  
Negative Effects ◽  
Breeding Programs ◽  
Area Index ◽  
Promising Alternative ◽  
Randomized Block Design ◽  
Use Efficiency

ABSTRACT: Cultivars of the genus Nopalea are known in Brazil for being tolerant to cochineal carmine attacks, thus making the cultivation of this genus a promising alternative for mitigating the negative effects of this insect on the production of biomass. With the objectives of characterizing morphologically spineless forage cactus varieties and identify morphological characteristics that may be the focus in spineless forage cactus breeding programs, an experiment was conducted in a completely randomized block design with 11 treatments and four replications. The variety Alagoas showed the highest values of weight, area and volume of cladodes. The varieties Negro Michoacan F7 and V7, Tamazunchale V12 showed the highest values of the cladode area index, the total volume of cladodes and total fresh mass production. The varieties Negro Michoacan V7 and F7 presented the highest water use efficiency and dry mass yield. Cladode volume showed the highest correlation coefficients with the fresh weight of cladodes. Aiming the release of varieties for biomass production, varieties Negro Michoacan F7, V7 and Tamazunchale V12 may substitute the Miúda variety. The number and cladode area index may be used as criteria for selection of superior varieties in breeding programs.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia (Salvia Hispanica L.) Genotypes Cultivated in Southwestern Germany

Agriculture ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 154 ◽  
Author(s):  
Samantha J. Grimes ◽  
Timothy D. Phillips ◽  
Volker Hahn ◽  
Filippo Capezzone ◽  
Simone Graeff-Hönninger
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Growth Yield ◽  
Quality Parameters ◽  
Early Flowering ◽  
Salvia Hispanica ◽  
Randomized Block Design ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Seed Yields

The combination of consumer’s ongoing demand for chia (Salvia hispanica L.) alongside the increased demand for regionally produced food products provided the impetus for this study. Its aim was to test if a regional cultivation of new chia genotypes, which were adapted to day lengths greater than 12 hours, is feasible under Central European conditions. Therefore, three early flowering chia genotypes (Sahi Alba 914, W13.1, G8) were cultivated in a randomized block design at two experimental stations in Southwestern Germany (Ihinger Hof, Eckartsweier) over the course of two years (2015, 2016). Mean yields ranged from 100 to 1290 kg ha−1. Mucilage content ranged from 9.5% to 12.2%, while the crude protein content ranged from 17.2% to 25.0%. Crude oil content fell in the range of 30.9–33.7% and the PUFA:SAT ratio ranged from 4.0 to 9.4, whereas the omega6:omega3 ratio varied from 0.27 to 0.5. As chia seed yields surpassed yield levels obtained by their countries of origin and as quality parameters obtained, were in line with the genotypes cultivated in their countries of origin, it can be assumed that a regional chia production in Southwestern Germany offers great potential, being ecologically and economically profitable.

scholarly journals MORPHOLOGICAL CHARACTERIZATION OF COFFEE (Coffea arabica L.) LANDRACES AT SEEDLING STAGE COLLECTED FROM GUJI ZONES

2018 ◽  
Vol 30 (2) ◽  
pp. 09-18
Author(s):  
I. D. Alemu ◽  
D. S. Boke
Keyword(s):  
Leaf Area ◽  
Coffea Arabica ◽  
Block Design ◽  
Morphological Characteristics ◽  
Morphological Characterization ◽  
Seedling Stage ◽  
Leaf Width ◽  
Seedling Height ◽  
Node Number ◽  
Randomized Block Design

The present study was aimed to determine genetic diversity of Coffea arabica landraces based on morphological characteristics at seedling stage in Guji zones. Three kebeles and twenty-five farmers’ coffee landraces were selected based on availability of Coffea arabica landraces from each district by the guidance of Developmental Agency in the kebele. Coffea arabica seeds were collected and planted at kercha nursery sub-site in plastic pots arranged on randomized block design. Seedling characteristics were collected from one year old randomly selected four coffee seedlings from each plot. The results showed that there were significant variations (p<0.05) between and within Coffea arabica landraces of the district. The seedling height of Coffea arabica collected from Didiba local was highest (11.25) followed by Sorile local (11.17) whereas Ebala local was the least. Coffea arabica from Diqisa local (5.25) was the highest for leaf height followed by Didiba local (5.13), Harobora (5.00) and Wacufora local (5.00). Similarly, Wacufora local (2.05) and Didiba local (2.53) were the highest in leaf width. The Coffea arabica landrace of Qaqali local (6.25) and Harobora local (5.75) were the highest in number of paired leaves. Correlation between the characteristics of coffee seedling showed that seedling height was high and significantly correlated with leaf width (0.62**), number of paired leaves (0.58**), node number (0.57**) and leaf area (0.64**). Similarly, leaf height was high and significantly correlated with leaf width (0.72**) and leaf area (0.77**). Generally, the increase of leaf height increases the leaf width and leaf area. Existence of morphological variation of Coffea arabica at seedling stage was used to determine Coffea arabica diversity in this study area. Therefore, Coffea arabica landraces having high seedling height, leaf height, number of paired leaves and leaf area should get attention during selection for plantation. Additionally, farmers, conservationists and other concerned bodies should take action to conserve and keep the gene pool of these coffees. As a result, it opens the door for biotechnologists to characterize coffee at molecular level and breeder scan take action on it to release superior coffee varieties.

scholarly journals Agronomic characteristics of the Pennisetum glaucum submitted to water and saline stresses

2020 ◽  
Vol 43 ◽  
pp. e50468
Author(s):  
Mirna Clarissa Rodrigues de Almeida ◽  
Mauricio Luiz de Mello Vieira Leite ◽  
Luciana Sandra Bastos de Souza ◽  
Vicente José Laamon Pinto Simões ◽  
Luiz Guilherme Medeiros Pessoa ◽  
...  
Keyword(s):  
Arid Regions ◽  
Pennisetum Glaucum ◽  
Block Design ◽  
Salt Content ◽  
Morphological Characteristics ◽  
Saline Stress ◽  
Initial Growth ◽  
Randomized Block Design ◽  
High Salt Content ◽  
Four Levels

Agricultural production in semi-arid regions is limited due to water availability. In addition, the water quality available for irrigation is often compromised due to the high salt content present. Millet is a forage species considered tolerant to water deficit and moderately salt tolerant. In view of the above, the objective was to evaluate the growth of millet under water and saline stress associates. The experiment was carried out in a randomized block design, in a 4x3 factorial scheme, composed of four levels of water replacement, based on crop evapotranspiration (ETc): 25%.ETc, 50%.ETc, 75%.ETc and 100%.ETc and three levels of water salinity (0.03, 2.0 and 4.0 dS m-1). With 25%.ETc independent of salinity, all morphological characteristics of millet were affected, occurring death of plants in the initial growth phase. In the absence of salt and greater availability of water, greater plant growth occurred. With respect to salinity, there was a reduction in the increment of all variables evaluated, with the highest reduction at the highest saline level (4.0 dS m-1). Water and salt stresses, when associated, reduce the growth of millet, since concentrations above 2.0 dS m-1 and less than 50%.ETc compromise its full development, providing declines in yield.

Genetic variability of Indonesian landraces of Vigna subterranea: Morphological characteristics and molecular analysis using SSR markers

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
MUHAMMAD FAUZAN FARID ALHAMDI ◽  
Asep Setiawan ◽  
Satriyas Ilyas ◽  
Wai Kuan Ho
Keyword(s):  
Genetic Variability ◽  
Ssr Markers ◽  
Molecular Analysis ◽  
Block Design ◽  
Leaf Shape ◽  
Morphological Characteristics ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Alternative Source ◽  
Randomized Block Design

Abstract. Alhamdi MFF, Setiawan A, Ilyas S, Ho WK. 2020. Genetic variability of Indonesian landraces of Vigna subterranea: The morphological characteristics and molecular analysis using SSR markers. Biodiversitas 21: 3929-3937. Bambara groundnut (Vigna subterranea (L.) Verdc.) is a potential grain, which can be considered as an alternative source of protein and carbohydrate. Due to unavailability of commercial bambara groundut cultivar in Indonesia, the characterization of bambara groundnut landraces is an important step before developing cultivar with traits of interest. The objective of the research was to access genetic variability of Indonesian landraces of bambara groundnut with different seed coat colors based on morphological and molecular markers. The experiment was arranged as split-plot in a complete randomized block design with the main plot was cultivation methods and the sub plot was landraces. There were differences in leaf shape and pod shape among the landraces. There were two main clusters of Indonesian landraces of bambara groundnut with 88.28% similarity. The first cluster was Cream, Brown Sumedang, Black Sumedang and Black Tasikmalaya, and the second cluster was Black Sukabumi, Brown Gresik, Black Madura, and Black Gresik. The result based on SSR marker with capillary electrophoresis indicated Black Gresik and Black Madura landraces were different from other Indonesian landraces.  Cream Sumedang or Brown Sumedang from the first cluster and Black Gresik or Brown Gresik from the second cluster have the farthest distances for developing improved variety of bambara groundnut.

scholarly journals Allometric relationship and leaf area modeling estimation on chia by non-destructive method

2021 ◽  
Vol 25 (5) ◽  
pp. 305-311
Author(s):  
Patrícia C. H. Goergen ◽  
Isabel Lago ◽  
Natalia T. Schwab ◽  
Alexandre F. Alves ◽  
Charles P. de O. Freitas ◽  
...  
Keyword(s):  
Leaf Area ◽  
Block Design ◽  
Main Stem ◽  
Allometric Relationship ◽  
Linear Quadratic ◽  
Predictive Capacity ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
Salvia Hispanica L ◽  
Non Destructive

ABSTRACT This study aimed to obtain equations to estimate leaf area from linear leaf dimensions and establish the allometric relationship between leaf area and the number of leaves on the main stem of chia (Salvia hispanica L.) at different sowing times. The experiment was conducted in the agricultural year 2016/2017 on five sowing times in Santa Maria, RS, Brazil, in a randomized block design with four repetitions. In each plot, ten random plants were marked weekly during the vegetative phase to determine the number of leaves (NL) in the main stem, and three of these for the determination of leaf area (LA). A total of 70 leaves of different sizes were used to calibrate the model. Another 106 leaves were used to test the predictive capacity of the equations by various statistical indices. The length (L) and the largest leaf width (W) were measured. Leaf collection was carried out during the cycle, in all sowing times to represent all leaf sizes. The linear, quadratic, exponential, and potential models were adjusted. The non-destructive method, through the linear dimensions of the leaf, is appropriate for estimating the leaf area in chia. The general equation LA = 0.642 (L x W) can be used to estimate the leaf area of the chia plants without loss of precision. The potential model is appropriate to characterize the allometric relationship between leaf area evolution and the number of leaves accumulated in the main stem of chia at different sowing times.

scholarly journals TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

2020 ◽  
Vol 4 (1) ◽  
pp. 37
Author(s):  
Nining Putri Kurnianingsih ◽  
Maherwati Maherawati ◽  
Tri Rahayuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Activated Charcoal ◽  
Block Design ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Coconut Shell ◽  
Oil Refining ◽  
Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

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