Development and Testing of Infrared Water Current Meter

Continuous monitoring of the river flow is essential for assessing water availability. River flow velocity is crucial to simulate discharge hydrographs of water in the hydrological system.This study developed a digital water current meter with infrared. The infrared current meter was tested using Ebonyi River at Obollo-Etiti and the test was performed at three different verticals (A, B, & C) across the watercourse of Ebonyi River. At each location, the velocity readings were taken at the 0.6 of the depth below the surface. The total depth of water at locations A, B, and C are 0.35m, 0.4m and 0.54m respectively. The digital water current meter with infrared display velocity readings obtained per second. To confirm the accuracy of the infrared current meter, it was tested alongside with a conventional water current meter. The measurements performed with the infrared current meter compared well with the measurement performed with conventional current meters. The linear regression equation for the measurements obtained using the two current meters was obtained.http://dx.doi.org/10.4314/njt.v33i2.

CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)

Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH  of 3.9. Less force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind (Dialium guineense) fruit pulp is a promising source of food and essential minerals due to its nutritional values, hence facilitating its postharvest processing is inevitable.  http://dx.doi.org/10.4314/njt.v36i1.3

Water Quality Evaluation of Spring Waters in Nsukka, Nigeria

Water qualities of springs in their natural state are supposed to be clean and potable. Although, water quality is not a static condition it depends on the local geology and ecosystem, as well as human activities such as sewage dispersion, industrial pollution, use of water bodies as a heat sink, and overuse. The activities on land use around the water sources can increase the level and number of contaminants if not properly used. This study evaluates the water quality of four spring waters (Asho, Ajie, Iyi-Nsukka and Ikwoka-Obimo) in Nsukka, Enugu state Nigeria to ascertain their suitability for drinking since they are consumed directly without treatment. Water samples were collected from these four springs and analyzed accordingly. The physical, chemical and bacteriological tests were carried out on the water samples with appropriate equipment. After analyzing the samples, it was found that some of the water parameters tested were within WHO/NIS standard and some were outside the range provided by WHO/NIS standard. Among the parameters tested that falls outside the range provided by WHO/NIS standard that has significant health implication are coliform and E. coli. It was found that there is high concentration of coliforms especially at Ajie and Iyi - Nsukka springs with 150MPN and 280MPN per 100ml respectively. Ajie and Iyi-Nsukka springs also have E. coli of 3MPN/100ml each while Asho and Ikwoka-Obimo springs have <3MPN/100ml. The contaminations is as a result of indiscriminate dumping of refuse, defecation around the water sources especially at the uphill side of these spring and the agricultural activities. Base on the findings, the water from these four springs is not safe for drinking without treatment