scholarly journals Hydrotermální karbonáty a termometrie žilné mineralizace v terciérních vulkanitech u Uherského Brodu

2020 ◽  
Vol 27 (1-2) ◽  
Author(s):  
Katarína Rusnáková ◽  
Marek Slobodník ◽  
Rastislav Milovský
Keyword(s):  
Chemical Composition ◽  
Hydrothermal System ◽  
Dynamic Environment ◽  
Aqueous System ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Outer Western Carpathians ◽  
Fe And Mn ◽  
Variable Chemical ◽  
Homogenization Temperatures

Hydrothermal mineralization in the Bučník quarry near Uherský Brod is the best locality for the study of this type of mineralization in the Outer Western Carpathians. The studied sulfide vein mineralization is genetically linked to Tertiary volcanics and represents a distance manifestation of the same vein type in the metallogenetic region of the Central Slovakian Volcanic Field.Study of vein structure, ore textures and structures, chemical composition of carbonates, isotope thermometry (isotopic composition of sulfur sphalerite/galena) and fluid inclusions, including microthermometry, shows that mineralization occurred under complex and variable conditions. Carbonates, defined as calcites with a proportion of Fe and Mn, dolomites and Fe- and Mn-dolomites, Mg-ankerites, show a highly variable chemical composition clearly documented as fine zones in CL-microscopy and BSE images.Fluid inclusions contain the aqueous system H2O-NaCl and H2O-NaCl + MgCl2 + FeCl2-3. Fluid salinity ranges from 2.7 to 14.7 mass% NaCl eq. whereas it is higher for sphalerite than for carbonates. The same trend is for homogenization temperatures in the range of 121-272 °C.Isotopic thermometry in combination with microthermometry shows a relatively wide probable range of temperature conditions. The younger carbonate mineralization may begin at temperatures of 125 °C and around 200 °C may overlap with a temperature of sulfide association that ranges from 170 °C to 335 °C. Isotopic thermometry also suggests possible higher temperatures up to 450 °C and above, but these highest temperatures are rather unlikely. The wide temperature range in which the mineralization originated is in accordance with the development of the hydrothermal system in a very dynamic environment in terms of tectonic, magmatic and hydrothermal. The studied hydrothermal system has a number of physico-chemical parameters similar to vein systems in the Central Slovakian volcanics region.

scholarly journals Exploration of physico-chemical parameters and ionic constituents from groundwater used in irrigation of Tangail district, Bangladesh

2016 ◽  
Vol 3 (1) ◽  
pp. 115-119
Author(s):  
Elina Aziz ◽  
Md Younus Mia ◽  
Nowara Tamanna Meghla
Keyword(s):  
Trace Metal ◽  
Irrigation Water ◽  
Agricultural Crops ◽  
Soil Ecosystem ◽  
Long Term Effects ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Fe And Mn

The study was conducted for exploration of physico-chemical parameters and ionic constituents of groundwater used in irrigation of four upazilas namely Tangail Sadar, Kalihati, Delduar and Nagarpur upazila of Tangail district during the months of March, April and May of 2015. The physico-chemical parameters (pH, EC and TDS), ionic constituents (Ca2+, Mg2+, Na+, K+, Cl-, CO32-, HCO3-, PO43- and SO42-) and trace metal (Fe and Mn) were analyzed to assess the quality of irrigation in relation to soil properties and crop growth. The pH of groundwater indicates slightly alkaline in nature. As regards to EC the groundwater was in ‘good’ class and medium salinity hazards in quality for irrigation and the concentration of TDS indicates water as fresh water. The concentration of Ca2+, Mg2+, Na+, K+, Cl-, CO32-, HCO3-, PO43- and SO42- of groundwater were recorded within the permissible limit for irrigation and these ions might not create hazardous impact on soil ecosystem for growing crops. The trace amount of Fe and Mn was detected in irrigation water. In the study area, the groundwater was within the recommended limit and would not create problem for irrigation and that have not long term effects on irrigating agricultural crops which could be safely used for irrigation purposes.Res. Agric., Livest. Fish.3(1): 115-119, April 2016

scholarly journals Microbiological and physico-chemical composition of sewage sludge derived from the food industry / Skład mikrobiologiczny i fizykochemiczny osadów ściekowych pochodzących z przemysłu spożywczego

2013 ◽  
Vol 18 (1-2) ◽  
pp. 89-95 ◽  
Author(s):  
Katarzyna Błaszczyk ◽  
Teresa Krzyśko-Łupicka
Keyword(s):  
Chemical Composition ◽  
Sewage Sludge ◽  
Food Industry ◽  
Dry Weight ◽  
Biogenic Elements ◽  
Production Plant ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Bacteria And Fungi

Abstract The aim of the study was to analyze the microbiological and physico-chemical composition of sewage sludge from the food industry. The research material was dewatered sewage sludge with and without lime, derived from the water and drink production plant in the Opole region, obtained for testing in March 2013. Physico-chemical analysis included the determination of: pH, temperature of sludge, sedimentation properties, the dry weight, mineral substances, biogenic elements and heavy metals. Microbiological evaluation included quantitative and qualitative determination of mesophilic, psychrophilic and potentially pathogenic microorganisms. Sewage sludge with and without lime characterized similar physico-chemical parameters. However, the addition of lime to the sludge led to a change in ratios of different groups of microorganisms. In the sludge with lime, we observed reduction in the number of mesophilic bacteria and yeast, and total inhibition of psychrophilic bacteria and fungi. Knowledge of the physico-chemical parameters and microbiological composition of the sewage sludge is needed to determine the directions of their development

Prospects for the use of carrot powder in the production of bread from triticale flour

2021 ◽  
Vol 30 (11) ◽  
pp. 46-49
Author(s):  
T.N. Tertychnaya ◽  
◽  
A.V. Drannikov ◽  
A.A. Shevtsov ◽  
N.V. Zasypkin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Calcium Content ◽  
Point Of View ◽  
Plant Origin ◽  
Chemical Parameters ◽  
Biological Value ◽  
Physico Chemical ◽  
Bakery Industry

The analysis of modern achievements in the technology of producing bread from triticalе flour using additives of vegetable origin has shown that the finished product is not always characterized by a balanced chemical composition caused by a low content of micronutrients, organoleptic indicators, uneven porosity of the crumb. Obtaining bread of increased nutritional and biological value is achieved due to the use of carrot powder and triticalе flour of the T-70 variety. The bread prepared accordingto the proposed method has improved physico-chemical parameters, which ensures the production of products of sufficient volume with a more elastic crumb and well developed porosity. To evaluate the quality of bread, generally accepted methods were used in the bakery industry. Protein content was determined by Kjeldahl titrimetric metod (GOST 13496.4–93), phosphorus was determined by vanado molybdate metod (GOST 26657–97), calcium content was determined by trilonometry metode with fluorexone (GOST 26570–95). Bread obtained using additives of plant origin is of interest from the point of view of chemical composition and can be considered as a product of therapeutic and prophylactic purpose.

MORPHOLOGICAL COMPOSITION AND PHYSICO-CHEMICAL PARAMETERS OF THE MEAT OF SHEEP OF THE DAGESTAN MOUNTAIN BREED AND ITS CROSS

2021 ◽  
pp. 35-37
Author(s):  
A.M. ABDULMUSLIMOV ◽  
Keyword(s):  
Chemical Composition ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Morphological Composition

The article presents data on the morphological and chemical composition of the meat of sheep of the Dagestan mountain breed and crossbreeds obtained from crossing queens of the Dagestan mountain breed with rams of the Russian meat merino.

scholarly journals Improving the technology of cooking baursaks for children with the addition of carrot flour

2021 ◽  
pp. 37-43
Author(s):  
H. Sh. Shkol ◽  
A. A. Tulegen
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Chemical Parameters ◽  
Organoleptic Quality ◽  
Physico Chemical

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

Seasonal Variation of Physico-Chemical Parameters in Kedilam River, Tamil Nadu, India

2012 ◽  
Vol 2 (10) ◽  
pp. 1-3
Author(s):  
Gyaneswar Bhuyan ◽  
◽  
Dr. R. Anandhan Dr. R. Anandhan ◽  
V. kavitha V. kavitha
Keyword(s):  
Seasonal Variation ◽  
Tamil Nadu ◽  
Chemical Parameters ◽  
Physico Chemical

Abundance of Noctiluca scintillans Macartney on the alteration of physico-chemical parameters at Minnie Bay, Port Blair, Andaman & Nicobar Islands, India

2007 ◽  
Vol 9 (3) ◽  
pp. 236-246
Author(s):  
P. D. Magesh ◽  
J. Santanakumar ◽  
P. Venkateshwaran ◽  
A. K. Abdul Nazar ◽  
R. Venkatesan ◽  
...  
Keyword(s):  
Chemical Parameters ◽  
Noctiluca Scintillans ◽  
Physico Chemical ◽  
Nicobar Islands

INFLUENCE OF PHYSICO- CHEMICAL PARAMETERS ON THE JOINT GROWTH OF MICROORGANISMS USED IN THE PRODUCTION OF BIOFUELS

2018 ◽  
Vol 8 (5) ◽  
pp. 48-50
Author(s):  
N.V. Lakina ◽  
◽  
A.I. Golovko ◽  
V.Yu. Doluda ◽  
V.G. Matveeva ◽  
...  
Keyword(s):  
Chemical Parameters ◽  
Physico Chemical
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