Assessing the sustainability of groundwater quality for irrigation purposes using a fuzzy logic approach

Deterioration of water quality poses significant threats to various aspects of life, particularly affecting agricultural irrigation, the primary source of food production for human consumption. In Iran, unregulated groundwater extraction for agriculture has resulted in a decline in groundwater quality, exemplified by a reduction in permitted wells for water exploitation in the Houmand-Absard aquifer from 47 to 20 over 18 years. Current water quality assessments for agricultural use often employ indicators focusing on specific ions, neglecting a comprehensive evaluation. This study introduces the Fuzzy Groundwater Quality Index (FGWQI), utilizing a fuzzy inference system model to appraise groundwater quality in the Houmand-Absard aquifer, specifically for irrigation in Iran. The FGWQI amalgamates five agriculture-oriented quality indicators: Sodium Adsorption Ratio (SAR), Sodium Percentage (Na%), Magnesium Hazard Ratio (MHR), Kelly's Index (KI), and Potential Salinity (PS). Comparative analyses between FGWQI and the widely used MHR were conducted on water samples collected from twenty stations during the 2021 seasons. Laboratory analyses of the samples determined parameters including Sodium, Calcium, Magnesium, Chloride, and Sulfate. The FGWQI model outperformed traditional indicators, notably MHR, demonstrating more realistic assessments. Despite MHR deeming water quality unsuitable in 47% of cases where FGWQI surpassed 60, FGWQI indicated permissible results (30–70), suggesting that, with proper groundwater management, a greater water resource allocation to agriculture is feasible. By adopting FGWQI over MHR, water wells deemed suitable for irrigation won't be decommissioned, offering farmers increased flexibility in groundwater utilization in the case study region

Green synthesis of Ag nanoparticles from pomegranate seeds extract and synthesis of Ag-Starch nanocomposite and characterization of mechanical properties of the films

Packaging is one of the most important issues regarding food safety. Nanoscale technology can be used to improve the quality of packaging components, thereby ensuring food safety. The poor biodegradability and the environmental impact of discarded plastics have prompted scientists to develop newer plastic makes with higher environmental degradability, particularly in the field of food packaging. The mechanical properties of the newly prepared nanocomposites films are of prime importance the packaging applications. These films can be evaluated for the tensile strength and modulus of elasticity, yield strength, ultimate tensile strength, and toughness. In a watery mixture of pomegranate (Punica granatum L.) seed extract and AgNO3 solution, silver nanoparticles (AgNPs) were biosynthesized. Starch was used to synthesize starch nanoparticles (StNPs) in an aqueous sulfuric acid solution (3.2 M) as an abundant, inexpensive and biodegradable polysaccharide. The characterization of nanoparticles was based on FTIR, UV spectroscopy, FESEM, X-ray diffraction, and EDS. The AgNPs and StNPs had particle sizes of 19-54 nm and 43-191 nm, respectively, under the microscope. In thermoplastic maize starch films, AgNPs and StNPs were then used as reinforcements to improve the mechanical properties of the films. After nanoparticles were incorporated, the tensile strength and extensible properties of the films were increased. Incorporation of StNPs and AgNPs into maize starch films provided nanocomposites with suitable mechanical properties. The results of this study have been shown to increase their mechanical properties and physical resistance by simultaneously adding nanocomposites with specific ratios to films