PHARMACEUTICAL STUDY OF MUTTA TAILA

Sahasrayoga is a popular book on the Keraleeya tradition of Ayurvedic treatment. Sahasrayogam means one thousand formulations and on a rough estimate, it appears that the number of formulations varies from 700 to 1200 in various versions. It also appears that the number of formulations has been added periodically to the original text based on their practical experiences, which increased the total number of formulations. Mutta Taila is an Ayurvedic medicated oil mentioned in classical text Sahasrayoga in which the ingredients are egg yolks, Kumari and Nimba Taila. It is also mentioned in Siddha medicine in the name of Anda Taila by Abdulla Sahib’s Anubhava Vaidhya Navaneedham. This preparation is used in the treatment of Sanniroga (Delirium), fever with sluggishness, convulsions, and paralysis in children. It is also indicated in cerebral palsy. In the present study, a step is made to do the pharmaceutical preparation of Mutta Taila. An attempt has been made to do the pharmaceutical study of Mutta Taila. Mutta Taila was prepared as per the traditional method and evaluated for its organoleptic characteristics. The final product of Mutta Taila was having the desired consistency and quality. The yield of Mutta Taila was less with more quantity of egg yolks. The importance of adding Nimba Taila in the process of Mutta Taila preparation was discussed. In the present study, the detailed pharmaceutical process of Mutta Taila preparation and observations with changes observed in physical parameters has been discussed.

Download Full-text

RESEARCH ON INVERSION OF LIDAR EQUATION BASED ON NEURAL NETWORK

ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences ◽

10.5194/isprs-archives-xlii-3-w9-171-2019 ◽

2019 ◽

Vol XLII-3/W9 ◽

pp. 171-176

Author(s):

X. K. Wang ◽

H. Zhao ◽

H. L. Zhang ◽

Y. P. Liu ◽

C. Shu

Keyword(s):

Neural Network ◽

Artificial Neural Network ◽

Traditional Method ◽

Back Propagation ◽

Physical Parameters ◽

Backscattering Coefficient ◽

Bp Artificial Neural Network ◽

Artificial Neural ◽

Lidar Equation ◽

Bp Neural Network Model

Abstract. Lidar is an advanced atmospheric and meteorological monitoring instrument. The atmospheric aerosol physical parameters can be acquired through inversion of lidar signals. However, traditional methods of solving lidar equations require many assumptions and cannot get accurate analytical solutions. In order to solve this problem, a method of inverting lidar equation using artificial neural network is proposed. This method is based on BP (Back Propagation) artificial neural network, the weights and thresholds of BP artificial neural network is optimized by Genetic Algorithm. The lidar equation inversion prediction model is established. The actual lidar detection signals are inversed using this method, and the results are compared with the traditional method. The result shows that the extinction coefficient and backscattering coefficient inverted by the GA-based BP neural network model are accurate than that inverted by traditional method, the relative error is below 4%. This method can solve the problem of complicated calculation process, as while as providing a new method for the inversion of lidar equations.

Download Full-text

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i1.19 ◽

2019 ◽

Vol 4 (1) ◽

pp. 16-25

Author(s):

Huriah Huriah ◽

Nur Alam ◽

Abd Hamid Noer

Keyword(s):

Water Content ◽

High Water ◽

High Water Content ◽

Physical Parameters ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Excess Production ◽

Dragon Fruit ◽

Processed Products

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

Download Full-text

Physicochemical characteristics of strawberry (Fragaria χ ananassa Duch.) fruits from four production zones in Cundinamarca, Colombia

Agronomía Colombiana ◽

10.15446/agron.colomb.v36n3.71731 ◽

2018 ◽

Vol 36 (3) ◽

pp. 227-236

Author(s):

Manuel Vergara ◽

Jessica Vargas ◽

John Acuña

Keyword(s):

Physicochemical Characteristics ◽

Fragaria X Ananassa ◽

Physical Parameters ◽

Fresh Market ◽

Specific Chemical ◽

Large Size ◽

Organoleptic Characteristics ◽

Rosaceae Family ◽

Physical And Chemical ◽

Final Consumer

Albion is a strawberry (Fragaria x ananassa Duch.) plant variety that belongs to the Rosaceae family, which is notable in Colombia because of its vitamin content and organoleptic characteristics. Fruits of this variety from four municipalities (Mosquera, Guasca, Sibate, Facatativa) in the province of Cundinamarca were evaluated. Significant differences in physical and chemical characteristics were detected between fruits of the four areas. For the physical parameters, fruits from Mosquera were notable because of their large size and biomass content. The specific chemical qualities of the fruits from Guasca make them important for the industry and processing. The fruits from Sibate had an acceptable content of citric acid and, at the same time, a high content of sugars, qualities that result in high acceptance for products in a fresh market. Finally, the fruits from Facatativa were characterized by intense colors and attractiveness to final consumer. Because of the varying conditions of each municipality, the fruits presented different strengths, so the implementation of new harvesting technologies is recommended so that all producers in the province can achieve the same high-quality characteristics in order to obtain worldwide recognition.

Download Full-text

PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

Indonesian Journal of Agricultural Science ◽

10.21082/ijas.v11n2.2010.74-80 ◽

2013 ◽

Vol 11 (2) ◽

pp. 74

Author(s):

Titiek F. Djaafar ◽

Nurdeana Cahyaningrum ◽

Heni Purwaningsih

Keyword(s):

Traditional Method ◽

Toxic Substance ◽

Essential Amino Acids ◽

Crude Fiber ◽

Chemical Characteristics ◽

Traditional Foods ◽

Maximum Value ◽

Organoleptic Characteristics ◽

Physico Chemical ◽

Rice Vinegar

Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.

Download Full-text

DEVELOPMENT OF STANDARD OPERATIVE PROCEDURE FOR RAS POTTALI W.R.S. RASA PRAKASHA SUDHAKARA

AYUSHDHARA ◽

10.47070/ayushdhara.v7i6.662 ◽

2021 ◽

pp. 2950-2957

Author(s):

Vijay Shree Bharti ◽

Rajendra Barfa ◽

Amit Mishra ◽

Sakhitha K.S. ◽

K. Shankar Rao

Keyword(s):

Manufacturing Process ◽

Operative Procedure ◽

Pharmaceutical Preparation ◽

Medieval Period ◽

Classical Text ◽

Three Samples ◽

Contemporary Science ◽

Quality Aspects

Since medieval period, Rasashastra has occupied a pivotal position in Ayurvedic system of medicine. In Rasashastra, uses of Mercury as a medicine have evolved gradually over centuries. Compared to traditional Rasa formulations, Many of them which were earlier in practice are not at all used today. Though literature is available on quality aspects of such herbo-mineral formulations in the classical text books, contemporary science is raising concerns at regular intervals on herbo-mineral formulations. Thus, it becomes mandate to develop quality profiles of all formulations that contain metals or minerals in their composition. ‘Rasa Pottali’ is one of such preparation that is grouped under ‘Murchita Parada Yoga’ in consolidate form which also incorporates the Pota Bandha of Parada. No other classical references are found for this formulation except for Rasa Prakasha Sudhakara. In the present study an attempt has been made to prepare Rasa pottali by classical reference and to evaluate its manufacturing process with possible modifications. As per the SOP, the formula mentions that the application of Dhatura patra swarasa to be applied on Pottali covered with cloth but this seems to be not appropriate for the Pharmaceutical preparation and to develop SMP of this preparation. Keeping this in view, the preparation has designed into three different experiments and are carried out to prepare three samples of Rasapottali RP1 (7-7 Bhavana with Tamboola patra swarasa and Dhatura parta swarasa), RP2 (7 Bhavana with Tamboola patra swarasa and 7 Lepana with Dhatura patra kalka) and RP3 (7 Lepana with Tamboola patra kalka and 7 Lepana with Dhatura patra kalka).

Download Full-text

Organoleptic, Physical and Microbiological Characteristics of Eggs Consumed in Dakar (Senegal)

Journal of Food Studies ◽

10.5296/jfs.v7i1.14023 ◽

2018 ◽

Vol 7 (1) ◽

pp. 105

Author(s):

Abdelsalam Adoum Doutoum ◽

Abdelsalam Tidjani ◽

Djamalladine Mahamat Doungous ◽

Hamadou Abba ◽

Alioune Ndiaye ◽

...

Keyword(s):

Embryo Development ◽

Foreign Bodies ◽

The Other ◽

Average Weight ◽

Physical Parameters ◽

E Coli ◽

Other Hand ◽

Microbiological Characteristics ◽

Egg Yolks ◽

Oval Shape

The evaluation of the commercial quality and freshness of consumer eggs in Dakar, Senegal, involved 1,000 egg samples. The values of the physical parameters showed that the eggs had an average weight of 60.3g and the average age of 7.6 days. The majority of eggs had an oval shape (98.1%), 76.8% of eggs are clean against 23.2% dirty and 93.4% of the shells are intact against 6.6% rugged. On the other hand, 18.3% of the eggs have a spread albumen, 7.2% of the whites have foreign bodies, 5% have stains and no color and odor anomalies with a pH ranging from 8 to 9, 5. 21.4% of egg yolks are flattened, 86.6% of normal color, 10.4% have stains, no embryo development and no odor anomaly with a pH ranging from 5.7 to 6.5.100 eggs were microbiologically tested. The results showed that this food is contaminated internally by Salmonella (1%), E.coli (1%), Proteus (1%), Listeria (2%) and externally by Salmonella (2%). E. coli (4%), Proteus (3%), Staphyloccocus (5%).

Download Full-text

THE DEPENDENCE OF THE COEFFICIENT OF EFFICIENCY (CE) OF THE HEATING INSTALLATION “EFI” UPON THE INITIAL TEMPERATURE OF THE HEAT-CARRYING AGENT

Istrazivanja i projektovanja za privredu ◽

10.5937/jaes0-30997 ◽

2021 ◽

pp. 1-6

Author(s):

Baatyr Akmatov ◽

Nurzhamal Aldasheva ◽

Baktybek Childebaev ◽

Zhalil Kuluev ◽

Malika Elchieva

Keyword(s):

Thermal Energy ◽

Traditional Method ◽

Correct Choice ◽

Scientific Basis ◽

Point Of View ◽

Physical Parameters ◽

Efficient Production ◽

Research Article ◽

Heating Installation ◽

Unconventional Method

The purpose of the study is to determine the increase in the efficiency of the electrophysical ionization device on a scientific basis, which produces thermal energy based on the regularity of the electrophysical ionization process. This research article discusses the dependence of the amount of thermal energy obtained in the device of electrophysical ionization on temperature. It is noted that if in the case of the traditional method of heating the substance used in the heating industry, the relative heat capacity of the substance is important, then when heated by an unconventional method, in other words, the temperature of the substance is important in the electrophysical ionization device. This indicator, determined on the basis of the experiment, emphasizes the need to apply depending on the correct choice of the physical parameters of the substance the electrophysical ionization method for the efficient production of thermal energy in the heating industry from the heat-carrying substance. Although the heating of water is mainly carried out using various well-known traditional and non-traditional methods, the natural law of heating water is unique. This law notes the dependence of the magnitude of changes in the internal energy of water in a certain volume of heated water and on the speed of movement of this mass. Considering from the point of view of the regularity of the above direction, it is noted that in order to compare the water heated by the traditional method, appropriate calculations have been made.

Download Full-text

Optimal Complementary Feeding Practices to Prevent Childhood Malnutrition in Developing Countries

Food and Nutrition Bulletin ◽

10.1177/156482659501600407 ◽

1995 ◽

Vol 16 (4) ◽

pp. 1-21 ◽

Cited By ~ 16

Author(s):

Kenneth H. Brown ◽

Hilary Creed-Kanashiro ◽

Kathryn G. Dewey

Keyword(s):

Complementary Feeding ◽

Dietary Energy ◽

Complementary Foods ◽

Organoleptic Characteristics ◽

Daily Energy ◽

Nutritional Needs ◽

Practical Experiences ◽

Dietary Energy Density ◽

The Relationship

Optimal nutritional care of young children requires application of feeding guidelines based on scientific knowledge of children's nutrient requirements and the ability of breastmilk and other foods to satisfy these nutritional needs. This paper reviews recent information on the appropriate duration of exclusive breastfeeding and timing of introduction of complementary foods; the relationship between frequency of feeding, dietary energy density, and total daily energy consumption; and the importance of nutrient composition and selected organoleptic characteristics of complementary foods as determinants of dietary intake. The role of child appetite is also discussed Finally, programmatic options for the promotion of enhanced complementary feeding and relevant practical experiences in Peru are reviewed.

Download Full-text

Changes in Fatty Acids Profile, Health Indices, and Physical Characteristics of Organic Eggs from Laying Hens at the Beginning of the First and Second Laying Cycles

Animals ◽

10.3390/ani12010125 ◽

2022 ◽

Vol 12 (1) ◽

pp. 125

Author(s):

Lukáš Zita ◽

Monika Okrouhlá ◽

Ondřej Krunt ◽

Adam Kraus ◽

Luděk Stádník ◽

...

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Farming System ◽

Physical Parameters ◽

Organic System ◽

Health Indices ◽

Fatty Acids Profile ◽

Egg Yolks ◽

Organic Farming System

The present study compared the fatty acid profile and some physical parameters of eggs from hens reared according to the organic system at the beginning of the first and second laying cycle. A total of 1080 eggs were analysed at the beginning of the first (from the 28th to 30th week of age) and the second (from the 78th to 80th week of age) laying cycle. It was found that the hen ages influenced the egg weight, egg surface area, yolk proportion, and eggshell colour. Albumen and eggshell proportion, albumen, yolk index, Haugh unit score, and eggshell strength were lower in eggs from older hens compared with those produced from younger layers. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks of eggs from layers only at the beginning of the second laying cycle. The PUFAn-6/n-3 ratio, saturation, atherogenic, and thrombogenic indices were significantly lower in the egg yolks from older hens compared to younger layers. These findings (regarding the eggs from the older ones) prove that it is practical to utilize them in the organic farming system during a period of two years.

Download Full-text

Some Results of the Spectroscopic Study of Four Close Binary Systems of Early Spectral Types

International Astronomical Union Colloquium ◽

10.1017/s025292110002755x ◽

1965 ◽

Vol 5 ◽

pp. 120-130

Author(s):

T. S. Galkina

Keyword(s):

Spectroscopic Study ◽

Spectral Type ◽

Spectroscopic Investigation ◽

Binary Systems ◽

Quantitative Information ◽

Close Binary ◽

Physical Parameters ◽

Absorption And Emission ◽

Close Binary Systems ◽

Quantitative Estimates

It is necessary to have quantitative estimates of the intensity of lines (both absorption and emission) to obtain the physical parameters of the atmosphere of components.Some years ago at the Crimean observatory we began the spectroscopic investigation of close binary systems of the early spectral type with components WR, Of, O, B to try and obtain more quantitative information from the study of the spectra of the components.

Download Full-text