Changes of Physico–Chemical Properties of Pig Slurry During Storage

This study was aimed to determine changes of the characteristics of raw pig slurry as liquid organic fertilizer at various storage times. A completely randomized design was used in this research. The treatments were storage times, i.e.: 0, 15, 30, 45, and 60 days. Variables observed were loss of the slurry, degree of acidity (pH), electrical conductivity (EC), total solid (TS), volatile solid (VS), total chemical oxygen demand (tCOD), soluble chemical oxygen demand (sCOD), total nitrogen (TN), ammonia-nitrogen (NH3-N), nitrate-nitrogen (NO3-N), total phosphate (TP), and dissolve reactive phosphate (DRP). The results showed that storage time significantly affected all the observed variables, except the concentration of NO3-N and total phosphate content. The pH, TS, VS, DRP, and losses of slurry lost during storage times increased, while EC, TN, NH3-N, tCOD, and sCOD decreased. Physico-chemical properties of slurry during storage times changed, as a result of organic matter breakdown

A Comparative study of physicochemical properties of gariss from two production sites under two management systems

The objectives of present study were to eluddate the differences between physicochemical properties of gariss samples procured from two different production sites in two different management systems (Le. traditional system Kordofan site and semi-intensive system Khartoum site). The effect of the season in which gariss samples collected was studied. Gariss samples from two production sites investigated were collected in the different season, namely summer, autumn and winter. Means of the physicochemical properties of gariss collected in autumn (Kordofan), summer (Khartoum), and winter (Khartoum and Kordofan) were determined, and then the age of gariss was documented when the samples were collected . The period of camel milk fermentation is the age of gariss which was reported by the persons responsible for gariss production. Four different ages of gariss were registered (5-Shrs, 12hrs, 48hrs and more than 48hrs). Each fermentation time (age of gariss) was analysed for the physicochemical properties. Gariss prepared from different locations and in different seasons in Kordofan and Khartoum production sites were significantly (Ps0 .05) different in most of the physicochemical properties examined. This could be explained by the fact that camels may depend on different nutritional sources or different physiological status that may affect their milk and consequently gariss, also various age of gariss had various trends in physicochemical properties investigated

Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained by Dry Fractionation

Palm stearin was obtained from the 1st dry fractionation at a yield of 27.6 % with IV: 37.6 and SMP: 51.8 oC while palm mid fraction (PMF) was obtained from the 2nd dry fractionation at a yield of 24.1 % with IV: 45.8 and SMP:42.7 oC. Palm stearin consisted mainly of POP (31.06 %), PPP (20.61%) and POO (15.81 %) while palm mid fraction had disaturated TAG (such as POP: 61.05 % and POSt: 11.76 %) as the major constituents. From melting properties,palm stearin had a higher melting temperature (T : 46.7 oC) than that of PMF (T : 38.5 oC). It was also shown that,M Min general, palm stearin had higher solid fat content at any temperature compared to PMF. Palm stearin will likely besuitable as hard stock for shortenings and PMF has potency in margarine formulations

Physicochemical Properties of Indian Honey at Different Concentrations and Temperatures

Investigations were made on the effect of temperature (20-70°C) on the physicochemical parameters like ultrasonic velocity, density, electrical conductivity and total soluble solids (TDS) of honey having various concentrations (100, 90, 80, 70 and 60 (w/w)%). Some other properties pH, refractive index, °Brix and moisture content were also measured at room temperature. Ultrasonic velocity, density, surface tension, bulk modulus and acoustic impedance were negatively influenced by temperature. However the other parameters increase with temperature. All the honey parameters except density were significantly varies with temperature and concentration at 5% level of significance. A good correlation was obtained between electrical conductivity and TDS

Physicochemical Properties of Two Fish Ponds in Akure, Implications for Artificial Fish Culture

The physicochemical analyses of water samples collected from Ponds located at the Department of Fisheries and Aquaculture, Federal University of Technology, Akure, FUTA and Pond in Oda Road, Akure were conducted using standard laboratory techniques.The values of the parameters ranged from pH7.10±0.06b - 8.39±0.01c, conductivity 1.03±0.57c- 7.72±1.16bmS/cm, TDS 5.17±0.58c - 3.85±0.58bmg/l, turbidity 1.87±0.09c - 0.60±0.06b NTU, TSS 2.12±0.01c - 1.17±0.01bmg/l, BOD 12.60±0.06b - 12.63±0.09bmg/l, DO 62.77±0.03c- 41.67±0.01bmg/l, alkalinity7.64±0.01b- 7.98±0.04bmg/l, sulphate 1.10±0.01a - 1.01±0.04amg/l, phosphate 2.13±0.09b - 2.06±0.01b mg/l, nitrate 4.13±0.01c - 2.86±0.01bmg/l.However, there should be periodic or constantwater qualitycontrol of fish ponds in order to ensure conducive environment for fish safety.The physico-chemical parameters investigated in this study, were within the range recommended for good fish production, indicating that the environmental conditions in these pond waters offer conducive conditions for fish survival and growth hence, increased productivity from fish ponds

Physicochemical properties and leaching behavior of eight U.S. long-grain rice cultivars as related to rice texture

There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture. The physicochemical properties, leaching behavior, and texture attributes of eight longgrain rice cultivars were studied. Differences were observed in the approximate composition of kernels, including crude protein (6.6-9.3%), crude lipid (0.18-0.51%), and apparent amylose content (25.5-30.9%). These cultivars also differed slightly in thermal properties, such as onset temperature (73.7° to 77.4°C) and peak temperature (78.8° to 81.9°C). Although they showed a similar pasting temperature, their peak viscosities ranged from 680 to 982 Brabender units. The amount and the molecular size distribution of the leached starch molecules varied greatly among the samples. The leached amylose, instead of the apparent amylose, was suggested to play an important role in cooked rice texture

The physicochemical and antioxidant properties of double-boiled kelulut honey

Kelulut honey is a unique Malaysian food that has beneficial components and high potential in many health aspects. In commercial processing plant, honey is usually subjected to thermal treatment, where its quality is compromised due to unstable and thermolabile components. Therefore, double boiling was chosen as it does not exert significant heat, thus minimizes damage done. The quality was determined after treated by double boiling technique at optimized condition. Three different sources of Kelulut honey based on the main types of foods consumed by the bees (Coconut, Multifloral and Wild Flowers) were tested. Kelulut honey samples were subjected to an optimized condition at 60 °C for 35 minutes. Thermal treatment at the same condition was conducted for comparison purpose. The results showed that double boiling treatment increased the total phenolic content of Kelulut-C honey significantly, from 2430.78 ± 12.24 to 2711.10 ± 23.00 mg GAE/100 g. The treatment also significantly increased the brown pigment for both Kelulut-C and Kelulut-W honey by 11.11 ± 0.00% and 27.27 ± 0.00%, respectively. Whereas, the pH and moisture content of all samples remain unchanged with no formation of hydroxymethylfurfural (HMF) was observed. A preliminary four-week storage study showed that double boiling treatment improves physicochemical properties of Kelulut honey as compared to the untreated samples for all three types of Kelulut honey tested. Meanwhile, a room temperature (27 °C) condition leads to an improvement of antioxidant properties as compared to cold temperature (4 °C). In conclusion, double boiling treatment has established itself as a good alternative processing method for Kelulut honey, hence increasing the possibility to bring forward Kelulut honey as a unique source for the application in food and beverages industries