QUALITY INCREASING OF TECHNICAL AND POTABLE WATER DUE TO COMPLEXATION BETWEEN AMINO ACIDS AND Ca AND Mg SALTS

2018 ◽  
Vol 61 (6) ◽  
pp. 109
Author(s):  
Vitaly V. Ovchinnikov ◽  
Alexey A. Kulakov
Keyword(s):  
Amino Acids ◽  
Potable Water ◽  
Experimental Results ◽  
Heating Systems ◽  
Home Heating ◽  
Quality Of Waters ◽  
Calcium And Magnesium ◽  
High Degree

The home heating systems as well as the food industry require a high degree of water purification. In the aims of the increasing of the quality of technical and potable water the experiments on the determination of the rigidity of water have been carried out in the fourth districts of Kazan after the addition to the water samples of β-alanine and l-asparagine as the agents for the complex formation with calcium and magnesium salts. The obtained results showed that the chosen amino acids able to reduce the rigidity and increase the quality of waters in 1.10-1.22 time. The calculated heats of combustion and formation of complexes of calcium and magnesium with alanine and asparagine confirm the conducted experimental results on their stability. Such experimental results prompted us to calculate the heat of combustion (DсH°) and formation (DfH°) of complexes of calcium and magnesium with the mentioned above amino acids [Met(amino acid)2, DсH°, DfH° (kJ mol-1± 0.5 % , respectively), number of valence electrons (N-g)] in according to the scheme of thermochemical research. It has been suggested to introduce the above mentioned amino acids or synthesized on their base little peptides into sorption-filters at the water preparation process.Forcitation:Ovchinnikov V.V., Kulakov A.A. Quality increasing of technical and potable water due to complexation between amino acids and ca and mg salts. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 6. P. 109-112

scholarly journals HYGIENIC EVALUATION OF THE QUALITY OF DRINKING WATER AND RISKS FOR THE HEALTH OF THE POPULATION OF THE PRIMORYE TERRITORY

2019 ◽  
Vol 98 (1) ◽  
pp. 94-101 ◽  
Author(s):  
Pavel F. Kiku ◽  
L. V. Kislitsyna ◽  
V. D. Bogdanova ◽  
K. M. Sabirova
Keyword(s):  
Drinking Water ◽  
Water Supply ◽  
Potable Water ◽  
Distribution Network ◽  
Petroleum Products ◽  
Carcinogenic Risk ◽  
Risk Profile ◽  
Calcium And Magnesium ◽  
The Individual

Ntroduction. The assessment of water quality and safety of centralized water supply systems in the Primorsky Krai was carried out in order to assess hygiene levels of public health risks associated with drinking water from the distribution network. Material and methods. The data of laboratory studies on sanitary and chemical parameters in drinking water of the distribution network of the Primorsky region were used. Hygienic assessment of drinking water was carried out according to regulatory requirements, the effect of summation of biological effect was calculated. The work used methodological recommendations for calculating the index of chemical water pollution and the utility coefficient, as well as a guide for assessing the health risks of the population when exposed to chemicals of a non-carcinogenic and carcinogenic nature. Non-carcinogenic and carcinogenic risks were calculated for all potable water of centralized water supply based on the average daily intake dose and the reference dose of chemicals supplied with drinking water. The risk profile for carcinogenic and non-carcinogenic effects was achieved by comparing exposure levels with reference concentrations (safe) for human health. The risk profile for the combined effects of chemical compounds is based on the calculation of the hazard index (HI). A study on carcinogenic risk was carried out for substances that are identified as carcinogens according to the classification of an international agency for the study of cancer. For the analysis and statistical processing of information, the program "MS Excel" was used. Results. An assessment of the sanitary and epidemiological safety of centralized systems of domestic and drinking water supply in the region showed that the highest contribution to poor health is made by the content of arsenic, nitrates, iron, silicon, and petroleum products in drinking water. According to the values of hazard indices, the skin and mucous membranes, the central nervous system, the immune system, the endocrine system, the circulatory and digestive organs are exposed to adverse effects from chemicals in drinking water. The individual carcinogenic risk ranges from negligibly small to the upper limit of acceptable carcinogenic risk. Assessment of the potable water value indicator revealed a deficit situation in calcium, sodium, fluorine and general mineralization of water. The risk assessment for arsenic, tetrachlorethylene, and chloroform, which have carcinogenic properties and are the most important pollutants of drinking water, has shown that the individual risk levels for these substances are within the first and second ranges, which corresponds to the allowable and maximum allowable risk. Discussion. Arsenic concentration in adults was found to be not detected with risks greater than one, while for children, the non-carcinogenic risk from arsenic exceeded the level of safe exposure (HQ> 1), because children are more susceptible to toxic substances due to their relatively large volume of respiration and the rate of gastrointestinal absorption (due to greater permeability of the intestinal epithelium), and also due to the immature system of detoxification enzymes and a relatively lower rate of excretion of toxic chemicals. According to the level of non-carcinogenic risk for children, nitrates follow arsenic. Nitrates have a hypoxic effect, increasing the concentration of the irreversible form of hemoglobin - methemoglobin. The toxicity of nitrates is related to their transformation into the human body into nitrosamines. As a result, the child's organism responds more sharply than in adults to the presence of chemicals in the water. The general mineralization of drinking water is one of the integral index of the quality of drinking water. Calcium and magnesium deficiency can be an independent risk factor for the development of various diseases and manifest pathologies of the cardiovascular system: coronary heart disease, hypertensive disease, myocardial infarction, etc. The tap water is known to be is not overloaded with carbonates, since they can lead to spoilage of water pipes. Therefore, to enrich the water with calcium and magnesium, the technology of creating bottled water uses mineral additives, which means that such water can become an additional source of minerals. Conclusion. Sanitary and hygienic assessment of centralized systems of domestic and drinking water supply in the Primorsky Territory has shown that the quality of drinking water depends on the concentration of arsenic, nitrates, iron, silicon and petroleum products. It should be noted that with the daily use of water from the distribution network throughout life, the likelihood of developing harmful effects on the health of adults and children is insignificant.

Temperature during the vibration-assisted compression of alfalfa

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 141-150
Author(s):  
Xiaoyu Wu ◽  
Shuai Yang ◽  
Chundong Song ◽  
Kun Ding ◽  
Chuanzhong Xuan ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Vibration Frequency ◽  
Experimental Results ◽  
Maximum Temperature ◽  
Compression Time ◽  
Vibration Parameters ◽  
Reducing Energy ◽  
Compression Temperature

Compression of alfalfa into briquettes is an effective way to solve the problem of storage and transportation. In the process of compression, heat is generated and the temperature is raised in the material. In fact, the appropriate temperature can improve the quality of alfalfa briquettes and reduce the energy consumption of densification. In this study, the effect of assisted vibration on the compression temperature was tested. The results showed that when the vibration frequency was below 15 Hz, the temperature at the center and side in compressed alfalfa increased slowly with compression time. When the vibration frequency was above 20 Hz, it increased first and then decreased with the increase of time. Moreover, the maximum temperature value increased remarkably when the frequency was above 20 Hz. In the same vibration frequency and compression time, the center temperature in the compressed alfalfa was higher than the side temperature. The experimental results provide a reference for the determination of reasonable vibration parameters, and explanation of the effect of vibration on reducing energy consumption.

Evaluation of the Role of Nutrition in Lobster Recruitment

1986 ◽  
Vol 43 (11) ◽  
pp. 2320-2327 ◽  
Author(s):  
J. D. Castell ◽  
J. C. Kean
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Field Application ◽  
Nutritional Requirements ◽  
Egg Viability ◽  
Good Opportunity ◽  
Broodstock Nutrition

Many of the hypotheses and proposals presented here on the role of nutrition in lobster recruitment have been derived from research on other aquatic animals. Little research has focused on the determination of nutritional requirements of lobsters and even that has been primarily with small juveniles (36–1000 mg). Despite the tacit acknowledgement that maternal fecundity and egg viability are a function of quantity and quality of available food, little is known about the nutrition of reproductively mature lobsters. The importance of broodstock nutrition and possible methods for evaluating nutritional status are discussed. Information on protein, essential amino acids, vitamins, minerals, carbohydrates, and lipids is summarized. Additionally, some proposals for field application of nutritional response criteria used in the laboratory are discussed. Though research on larvae adult broodstock nutrition, effects of environmental factors (e.g. temperature, salinity, photoperiod, etc.), as well as many other aspects of nutrition is yet to be done, there is "good opportunity" for nutrition to be a significant part of the current lobster recruitment research program.

scholarly journals Bacteriological quality of potable water sources supplying Morogoro municipality and its outskirts: a case study in Tanzania.

1991 ◽  
Vol 107 (3) ◽  
pp. 479-484 ◽  
Author(s):  
S. F. H. Jiwa ◽  
J. K. Mugula ◽  
M. J. Msangi
Keyword(s):  
River Water ◽  
Potable Water ◽  
Most Probable Number ◽  
Faecal Coliforms ◽  
Potential Health ◽  
Probable Number ◽  
Bacteriological Quality

Bacteriological quality of potable water supplying Morogoro municipality and its outskirts (population 135000 people) was assessed by the determination of the most probable number (MPN) of faecal coliforms, Escherichia coli, faecal streptococci andClostridium perfringensfor a period of 6 months. River water and chlorinated pipeborne water were found contaminated with microorganisms in the order of 3·8 x 101to 4·95 x 103; 3·2 x 101to 4·5 x 103; 101to 6·4 x 101and 1·2 x 101to 2·5 x 102/100 ml of water respectively. Injured coliforms in treated water averaged 87 %. Pollution of river water by organic matter was much above acceptable standard. These findings indicate that there is a need for further treatment of water before consumption in order to avoid potential health hazards.

scholarly journals Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 518 ◽  
Author(s):  
Zahoor Ahmed ◽  
Muhammad Faisal Manzoor ◽  
Nabila Begum ◽  
Abbas Khan ◽  
Imranullah Shah ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Viable Option ◽  
Untreated Sample ◽  
Total Antioxidant ◽  
The Impact

The impact of thermo–ultrasound (TU) on the quality of fresh wheat plantlets juice is described in this study. Fresh wheat plantlets juice was treated with TU using ultrasound (US) bath cleaner with different treatment variables, including power (70%, 420 W), frequency (40 kHz), processing time (20 and 40 min) and temperature (30, 45 and 60 °C) for the determination of free amino acids, minerals, microbial loads and bioactive compounds. The treatments have non-significant effects in ºBrix, pH, and titratable acidity while a significant increase in non-enzymatic browning, viscosity, and cloud value. The TU treatment at 30 °C for 20 and 40 min has achieved the highest value of total phenolics, flavonoids, total antioxidant capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), carotenoids, anthocyanin contents, chlorophyll (a + b), minerals and free amino acids than other treatments as well as untreated sample. A lightly visible variation in the color was observed among all treatments. TU treatments also showed a significant impact on the reduction of microbial loads at 60 °C for 40 min. The verdicts revealed that TU at low temperature a viable option to improve the quality of wheat plantlets juice at an industrial scale as compared to alone.

scholarly journals Comprehensive Assessment of Flow and Other Analytical Methods Dedicated to the Determination of Zinc in Water

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3914
Author(s):  
Paweł Kościelniak ◽  
Paweł Mateusz Nowak ◽  
Joanna Kozak ◽  
Marcin Wieczorek
Keyword(s):  
Analytical Chemistry ◽  
Green Chemistry ◽  
Analytical Method ◽  
Analytical Methods ◽  
Green Analytical Chemistry ◽  
General Quality ◽  
Analytical Strategies ◽  
High Degree

An original strategy to evaluate analytical procedures is proposed and applied to verify if the flow-based methods, generally favorable in terms of green chemistry, are competitive when their evaluation also relies on other criteria. To this end, eight methods for the determination of zinc in waters, including four flow-based ones, were compared and the Red–Green–Blue (RGB) model was exploited. This model takes into account several features related to the general quality of an analytical method, namely, its analytical efficiency, compliance with the green analytical chemistry, as well as practical and economic usefulness. Amongst the investigated methods, the best was the flow-based spectrofluorimetric one, and a negative example was that one involving a flow module, ICP ionization and MS detection, which was very good in analytical terms, but worse in relation to other aspects, which significantly limits its overall potential. Good assessments were also noted for non-flow electrochemical methods, which attract attention with a high degree of balance of features and, therefore, high versatility. The original attempt to confront several worldwide accepted analytical strategies, although to some extent subjective and with limitations, provides interesting information and indications, establishing a novel direction towards the development and evaluation of analytical methods.

AN ULTRAMICRO METHOD FOR QUANTITATIVE DETERMINATION OF AMINO ACIDS

1952 ◽  
Vol 30 (8) ◽  
pp. 581-591 ◽  
Author(s):  
Eunice F. Wellington
Keyword(s):  
Amino Acids ◽  
Quantitative Method ◽  
Environmental Temperature ◽  
Complete Oxidation ◽  
Two Dimensional ◽  
Color Intensity ◽  
Color Development ◽  
Concentration Time

A simple, quantitative method for determination of amino acids in about 300 µgm. protein is described. The amino acids are separated by two-dimensional paper chromatography. The chromatograms are sprayed with 2% ninhydrin and the color is developed under controlled and standardized conditions. The colored areas are cut out, eluted, and the color intensity is read in a photometer. The following factors have been shown to affect the color reaction of ninhydrin with amino acids on paper chromatograms: the quality of the ninhydrin; its concentration; time of color development; and the environmental temperature and humidity. Complete oxidation of the hydrolyzate is necessary for accurate quantitative determinations of cysteine, cystine, glutamic acid, aspartic acid, methionine, and valine. Strict standardization of the length of the solvent run is also important for reproducibility in the analyses of some amino acids.Bovine serum albumin has been analyzed by this method and the results found to be in excellent agreement with previously published values.

scholarly journals Multicomponent Culinary Products Development for Cybersportsmen

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 52-60
Author(s):  
Zhanna Novikova ◽  
Anton Maksimkin ◽  
Evgeny Mukhanov
Keyword(s):  
Mathematical Modeling ◽  
Amino Acids ◽  
Negative Impact ◽  
Target Function ◽  
Food Products ◽  
Essential Amino Acids ◽  
The Body ◽  
Long Time ◽  
High Degree

Currently, eSports becomes particularly popular among young people. Computer sport induces significant loads on the human body, especially on the physiological and psychoemotional state. Tournament participants are to have a high degree of concentration and the ability to stay at a personal computer for a long time. These factors determine the need for increased energy consumption to maintain the body in a state of high activity. A man developed food products based on fundamental scientific achievements in the field of sports nutrition for athletes using special food technology. The high biological value of food products for eSports athletes makes them unique for maintaining active life in non-standard conditions and under increased loads during the preparation and conduct of competitions. To solve this problem, the authors performed mathematical modeling of the multicomponent culinary product recipe by the simplex method and automatization tools using the MS Excel software package. They chose the balance of essential amino acids as the optimization parameter. As a result of mathematical modeling, the researchers obtained eight ratios variants of the modified ingredients that meet the specified conditions. The replacement of bread wheat by the canihua is to improve the amino acids balance in proteins in the combined products. Organoleptic assessment of the culinary dish «Fish balls (steamed)», prepared according to the classic and developed recipes, allowed to conclude: the introduction of more than 34.0 % of canihua grain into the recipe has a negative impact on the product taste. The recipe optimization of a culinary product using canihua grain approved samples determination of multicomponent culinary products that corresponded to the selected parameters of the target function.

scholarly journals Hydromorphological and physicochemical conditions of the Parsęta River

2018 ◽  
Vol 15 (1) ◽  
pp. 53-62
Author(s):  
Józef Szpikowski ◽  
Grażyna Szpikowska
Keyword(s):  
Good Condition ◽  
River Valley ◽  
Survey Method ◽  
Anthropogenic Pressure ◽  
River Habitat ◽  
Quality Of Waters ◽  
The Individual ◽  
River Habitat Survey ◽  
High Degree

Abstract Rivers are hydromorphologically assessed in line with the Water Framework Directive. In order to assess the quality of the Parsęta River environment, the River Habitat Survey method was applied. The research studies, conducted in June 2016, provided an overview of hydromorphological issues, and also covered measurements and laboratory analyses on the quality of its waters. There were 24 measuring sections selected along the whole river. The selection of these sections took into account the representativeness of genetically various types of river valley, its size and discharge, and the variability of anthropogenic pressure. The assessment showed that the Parsęta River varies in natural quality (its HQA index ranged from 17 to 61) and that the modification of its valley is variable but generally low (its HMS index ranged from 0 to 33). Seventy-nine percent of the analysed sections were classified to the second (II) and third (III) hydromorphological classes, 8% to the first (I), and 13% to the fourth (IV). The central section of the Parsęta River has the highest degree of naturalness and the lowest degree of transformation. The river valley sections of kettle-hole origin are more transformed than those of fluvial origin. The quality of the Parsęta River waters assessed on the grounds of their physicochemical parameters indicates that the river is in good condition. The individual river water parameters are most often within the first (I) and second (II) classes. Any instances of the quality of waters being below the “good” level are due to phosphate concentrations exceeding the second (II) class and are contained within a 15-km stretch of the river below Białogard. A river section with a high degree of hydromorphological naturalness has the worst quality of waters.

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