Influence of long-term organic and mineral fertilization on some physico-chemical properties of humic acid from the black earth

The influence of long-term mineral, organic and organic plus mineral fertilization in total, on the properties of humic acids from the black earth, was studied. Mineral fertilization caused the decreased absorption, specific of the phenol and alcohol OH groups, C=C and C=O bounds in aromatic compounds and NH of 1st order amins. Fertilization with the manure affected the increase absorption in the field of the frequency, specific of the groups: -CH3, -OCH3, -CH2 and -COOH. Fertilization with the use of half of the dose of manure and NPK caused the increase absorption by -COOH groups. Mineral and organic fertilization increased the amount of amino acids in KH, and of amino- and total nitrogen. The manure fertilization combined with the mineral fertilization had the opposite effect. The greater share of aromatic compounds was stated in KH from the soil, fertilized with a half of the dose of manure and NPK, the lowest one was found in KH from the soil fertilized only with NPK. On the other hand, the degree of condensation of aromatic compounds was the highest in KH from the soil, fertilized with the manure and the lowest one was stated in KH from the soil fertilized with a half of the dose of manure and NPK

Materia organiczna w zalesionych glebach porolnych

The studies were carried out in central Poland. Total organic carbon (Corg), total nitrogen (Nt) andCof humus fractions in uppermost soil horizons were analyzed in afforested meadow soils in first and fifth year of afforestation (2 profiles) and compared to about 70-year-old continuous forest soils. Soil was collected from 0-5, 5-10, 10-15 and 15-20 cm layers depth. The results showed that the soil Corganic (Corg) and Ntotal (Nt) decreased with depth in both studied periods. The Corg amounts were higher in the second period (5 years after afforestation) in almost every layer of the humus horizons in comparison to the first year of afforestation. The Nt content rather decreased in particular layers during five years, but mean values of 0-20 cm depth were lower or higher in dependence on soil type. The content of both elements in the studied layers was lower in the 5-year afforested soils than in the continuous forest soils. The results indicated changes in organic matter properties too, but the distribution of the different soil organic matter fractions in humus layers in time was dependent on soil properties

Mechaniczne wlasciwosci tekstury chleba mieszanego z dodatkiem ziarna zyta

The paper presents a comparison of the mechanical textural properties of mixed flour bread with an admixture of rye grain and without such an admixture (hardness, springiness, cohesiveness and chewiness) and its chemical properties (moisture and acidity). A discussion is given concerning the dough preparation and the baking of the bread. Additionally, based on sensory evaluation, the shelf live of the bread was determined, during which the bread is acceptable to the consumers.W pracy porównano mechaniczne właściwości teksturalne pieczywa mieszanego z dodatkiem ziarna żyta i bez jego dodatku (twardość, sprężystość, kohezyjność i żujność) oraz właściwości chemiczne (wilgotność i kwasowość). Omówiono przygotowanie ciasta i wypiek chleba oraz określono na podstawie oceny sensorycznej czas przechowywania, w którym pieczywo jest akceptowane przez konsumenta

The role of the selected agrotechnical factors information of organic substance in soil of an orchard

The studies were conducted in 28 years' old apple orchard in Łyczyn, situated on the lessives soil developed from light boulder clay. The influence of liming and nitrogen fertilization on applied the strips of fallow and grass, pH of the soil, content of organic carbon, carbon of humic acids and fulvic acids and carbon of humins was examined. Three levels of nitrogen fertilization were used: 40,140 and 240 kg N/ha, while the nonfertilized fields was the control. The soil samples for the studies were taken with use of Egner rod of 0-20 cm layer. The effect of the studied agrotechnical factors was different in the strips of grass and fallow land. Nitrogen fertilization and liming of the fallow land had influenced the content of carbon and also carbon of humins. In the case of the grassland, nitrogen fertilization and liming was favourable for accumulation of humic acids. The increasing doses of nitrogen fertilization caused the drop in pH of the soil, being especially high on the non-limed fallow land. The content of carbon of fulvic acids was affected mainly by the method of cultivation and nitrogen fertilization. In the soil under the fallow land, the content of carbon of fulvic acids was, in average, higher by 22.5%, as compared to that one under the grass

Rola Apporectodea caliginosa w pzremianach materii organicznej w glebie w warunkach monokultury i wielogatunkowego zespołu roślinnego

The study has been carried out in the experimental field of the Centre for Ecological Research of the Polish Academy of Sciences, PAN, located in Dziekanów Leoeny (north of Warsaw). Six hundred lysimeters were installed covering the experimental area. The surface of the experimental plots (both lysimeters and their vicinity) was sown with either one grass (Festuca rubra) on half of the area, or with a mixture of 8 grass species on the other half of the area. In the next year, geophagous earthworms A. caliginosa were introduced to half of the lysimeters. The content of C-org, N-total, and the fractional composition of soil humus, were first determined at the beginning; at the end of the experiment also pH and the capacity of sorption complex were identified. The empirical results were subject to statistical analyses. After two years of the study, in comparison to red fescue sodding, the grass mixture sodding caused an increase in the content of organic carbon, total nitrogen and carbon of the humus fraction. The differences between the mean values of both soddings were not statistically significant. In soils under grass mixture, A. caliginosa caused an increase in the contents of organic carbon and fulvic acids carbon in relation to the initial soil; the CHA/CFA ratio significantly decreased. A slight increase in the degree of organic matter humification was observed in both soddings in combination with earthworms

Influence of pumpkin flour addition on textural properties of yeast dough

Celem pracy było określenie wpływu dodatku mąki dyniowej oraz czasu przechowywania na właściwości tekstury ciasta drożdżowego. Do badań przygotowano próbę kontrolną oraz 3 ciasta z mąką dyniową w ilości 5, 10 i 15% w mieszance. Ciasta po upieczeniu i ostudzeniu przechowywano przez 4 kolejne dni. Określono wilgotność i kwasowość oraz właściwości teksturalne ciast według metody TPA (Texture Profile Analysis). Ciasto drożdżowe wzbogacone mąką dyniową zostało poddane ocenie sensorycznej. Na podstawie uzyskanych badań stwierdzono, że zarówno dodatek mąki dyniowej, jak i czas przechowywania wpływają istotnie na właściwości mechaniczne tekstury. Wykazano, że zwiększenie czasu przechowywania i dodatku mąki dyniowej powoduje zwiększenie twardości i żujności ciasta. Największą twardość (66 N) i żujność (11,30 N) zanotowano dla ciasta drożdżowego z 15% dodatkiem mąki dyniowej podczas czwartego dnia przechowywania. Sprężystość i spójność wraz ze zwiększeniem dodatku mąki dyniowej i czasu przechowywania zmniejszają się. Najmniejsze wartości sprężystości (0,61) i spójności (0,24) zaobserwowano w cieście drożdżowym z 15% dodatku mąki dyniowej podczas czwartego dnia przechowywania. Ocena sensoryczna wykazała, że ciasto drożdżowe z 15% zawartością mąki dyniowej ma najbardziej pożądane właściwości sensoryczne i zakwalifikowane zostało do I poziomu jakości.The aim of the study was to determine the influence of pumpkin flour addition and storage time on mechanical properties of yeast dough. A control sample was prepared for the tests, and 3 cakes with pumpkin flour addition in the amount of 5, 10 and 15% in the mixture. The cakes were stored for 4 days. The scope of work included determination of the moisture and acidity and of the mechanical properties of cake according to the TPA method (Texture Profile Analysis). The yeast cake with pumpkin flour addition was subjected to sensory evaluation. The study showed that both the addition of pumpkin flour and storage time had a significant effect on the mechanical properties of the texture. It was shown that increased storage time and pumpkin flour addition increased the hardness and chewiness of cakes. The highest values hardness (66 N) and chewiness (11.30 N) were noted for cakes with 15% addition of pumpkin flour on the fourth day of storage time. Springiness and cohesiveness decreased with increasing level of pumpkin flour addition. The cake with 15% pumpkin flour addition, on the fourth day of storage, was characterised by the lowest value of springiness (0.61) and cohesiveness (0.24). The results of sensory analysis of the cakes showed that cakes with 15% pumpkin flour addition had the best sensory properties and qualified for the first level of quality