Effect of lime concentration on pear’s rootstock/scion combinations

The aim of the research was the determination of the tolerance of different pear grafting combinations to various levels o lime concentration in calcareous soils. The experiment was carried out under pot conditions for a two-year period (2015–2016). Two factors including combination of rootstocks/scions (3 × 3) and levels of lime concentration were employed to evaluate leaf responses including total iron (Fe), available Fe, chlorophyll (Chl) (a, b, total), and chlorophyll fluorescence attributes (F0, Fm, Fv/Fm) as well as annual growth and internode length of current shoots. Results showed that soil lime significantly reduced tree growth but conversely intensified iron chlorosis. Also, contrary to our expectations, the Pyrodwarf/Pyrus communis L. (Dargazi) combination displayed more tolerance to high lime concentrations, whereas the OH × F/Williams Duchesse combination did not exhibit suitable tolerance. As a pear rootstock native to Iran, Dargazi seedling rootstock in combination with different scions was found to have relatively better growth under low lime concentrations, but its response under high lime was not as favourable as expected. Cultivar Dargazi combined with different rootstocks showed a better response to high lime stress compared to other scions, while cultivar Williams Duchesse exhibited lower tolerance to high lime concentration when combined with different pear rootstocks.

Effect of the Nano-Ca(OH)2 Addition on the Portland Clinker Cooking Efficiency

A new technology was tested to improve the cooking efficiency of the raw mixture for Portland clinker production by the use of nano-Ca(OH)2. A decrease in the free lime concentration after the firing of approximately 35% and 55% in the nano-added clinkers burned at 1350 °C and 1450 °C, respectively, with respect to the standard Portland clinkers was observed. Moreover, in the nano-added clinkers, a slight decrease in alite (C3S), of approximately 2–4 wt%, and increase in belite (C2S), of approximately 5–6 wt%, were observed. Despite these variations, the C2S and C3S abundance lies within the ranges for standard Portland clinkers. The results showed that the nano-addition leads to an increase of the raw mixtures’ cooking efficiency. The relatively low energy required for the clinker firing could be used to increase the plant productivity and decrease the CO2 emissions during clinker burning. The decrease of the work index of the clinkers produced by the use of the nano-Ca(OH)2 also contributes to the energy saving during clinker grinding. Differences were also found in the pore size distribution among nano-added clinkers and the standard Portland clinker. The smallest porosities with the modal volume lying in the class of 3 × 10−6 mm3 were found to increase by the use of nano-Ca(OH)2. However, the pore volumes higher than 2.0 × 10−5 mm3 decreased in the nano-added clinkers.

Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia

Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.

PERBANDINGAN EFEKTIVITAS BUAH STROBERI (Fragaria x ananassa) DENGAN BUAH JERUK NIPIS (Citrus aurantifolia) SEBAGAI BAHAN ALAMI PEMUTIH GIGI SECARA IN VITRO

One of the aesthetic problem which had bother and become a complaint was teeth discoloration that can be overcome by dental bleaching procedures. The use of tooth whitening ingredient can cause side effects such as tooth sensitivity and mucous irritation. Therefore, many researchers have been looking for a safer alternatives materials to be used as tooth whitening ingredients including Strawberry (Fragaria x ananassa) contain of elegat acid and malic acid and Lime (Citrus aurantifolia) contain of citric acid which have potential to whiten the teeth. The purpose of this research is to determine differences strawberry and lime fruit as a natural ingredient of tooth whitening. This research used in vitro laboratory experiment method by using 30 post-extraction premolar on teeth divided into three groups, namely the treatment of strawberry concentration of 100% (K1), the treatment group lime concentration of 2.5% (K2 ) and the treatment control group carbamide peroxide 10% (K3). Color changes measurements was observed pretest and posttest by 15 observers using Shade Guide VITAPAN classical. The research showed that strawberry concentration of 100% have an average difference in the color of teeth is 6.40, lime concentration of 2.5 at 6.20 and carbamide peroxide 10% as the control group amounted to 3.20. Based on the Kruskal Wallis test there are differences in the average value of the observation color of the teeth was significant (P <0.05) and continued with different test further the Post Hoc Test Mann Whitney gained significant difference (p> 0.05) between treatment groups strawberry 100% with carbamide peroxide 10%, lime and 2.5% carbamide peroxide 10%, while among the treatment groups strawberries 100% with 2.5% lime fruit is not significantly different because it has a value of p> 0.05. Strawberry concentration of 100% more effective to whiten teeth than lime concentration of 2.5%, but there is no significant difference in teeth whitening, while lime is more effective than carbamide peroxide 10%. Keywords:Strawberry, lime, carbamide peroxide 10%, tooth whitening.

Influence of Slaked Lime Addition on Biotechnological Specification of Vermicultivation

Studies have been conducted to investigate biomass accumulation of earthworms (Eisenia fetida andrei), cultivated in the soil media under various concentrations of the slaked lime. The group, which is cultivated on the media with lime concentration 0.1% is characterized by maximum biomass accumulation (average – 120 %). As a result we have discovered two phase kinetic dependence between biomass accumulation of earthworms and the amount of the slaked lime.