ORGANISATION OF STUDENT WORK IN THE IMPLEMENTATION OF THE THEORETICAL ASPECT OF THE PROJECT COURSE “NORMATIVE DOCUMENT REGULATING THE QUALITY OF A MEDICINAL PRODUCT: THE STAGE OF STUDYING CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS”

2021 ◽  
pp. 87-93
Author(s):  
A. G. Kuregyan
Keyword(s):  
Medicinal Product ◽  
Theoretical Aspect ◽  
Physicochemical Characteristics ◽  
Normative Document ◽  
Student Work

scholarly journals Standard Quality Banking Services of Islamic Banks

2018 ◽  
Vol 8 (1) ◽  
pp. 301
Author(s):  
Haneen A. Al-Khawaja ◽  
Barjoyai Bardai
Keyword(s):  
Islamic Law ◽  
Theoretical Aspect ◽  
Islamic Banking ◽  
Islamic Banks ◽  
High Confidence ◽  
Banking Services ◽  
Standard Quality ◽  
Definition Of

This research discusses in detail the theoretical aspect of the quality standards of banking services of traditional Islamic banks. The criterion of "Shari'ah Compliance" was added by the researcher to the importance and role of dealing with Islamic banks, the definition of this standard and its importance, how to test it for banks as well as how, without the legitimate commitment of these banks to what is classified as Islamic from the foundation, we focus on the importance of the existence of a legal commitment to any Islamic bank to achieve the quality of Islamic banking services of high quality in accordance with Islamic law and laws to achieve a high confidence in the customers who belong to him and deal with his Conspiracy.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

scholarly journals Assessment of Quality of Groundwater in Kandarvakottai and Karambakudi Areas of Pudukkottai District, Tamilnadu, India

2009 ◽  
Vol 6 (3) ◽  
pp. 898-904
Author(s):  
D. Ilangeswaran ◽  
R. Kumar ◽  
D. Kannan
Keyword(s):  
Water Quality ◽  
Electrical Conductivity ◽  
Physicochemical Parameters ◽  
Quality Standards ◽  
Physicochemical Characteristics ◽  
Total Dissolved Solids ◽  
Water Quality Standards ◽  
Standard Procedures ◽  
Groundwater Samples

Various samples of groundwater were collected from different areas of Kandarvakottai and Karambakudi of Pudukkottai District, Tamilnadu and analyzed for their physicochemical characteristics. The results of this analysis were compared with the water quality standards of ISI, WHO and CPHEEO. In this analysis the various physicochemical parameters such as pH, electrical conductivity, turbidity, total dissolved solids, Cl-, F-, SO42-, PO43-, NO3-, NO2-, CN-, Nas+, K+, NH3, Mn, Fe, Ca & Mg hardnessetc., were determined using standard procedures. The quality of groundwater samples were discussed with respect to these parameters and thus an attempt were made to ascertain the quality of groundwater used for drinking and cooking purposes in and around Kandarvakottai and Karambakudi areas.

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

scholarly journals Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 208
Author(s):  
Hongli Li ◽  
Yan Feng ◽  
Peng Zhang ◽  
Mingwei Yuan ◽  
Minglong Yuan
Keyword(s):  
Physicochemical Characteristics ◽  
Edible Mushrooms ◽  
Tricholoma Matsutake ◽  
Microbial Quality ◽  
Wild Edible Mushrooms ◽  
Sensory Qualities ◽  
Postharvest Life ◽  
Total Bacteria ◽  
Control Samples

The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.

scholarly journals Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Andrée Emmanuelle Sika ◽  
Aminata Coulibaly ◽  
Zamble Bi Irie Abel Boli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide Solution ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Total Coliform ◽  
African Countries ◽  
Fermented Product ◽  
African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

scholarly journals PENGEMBANGAN LEMBAR KERJA SISWA (LKS) BAHASA INDONESIA KELAS VII DENGAN MODEL PEMBELAJARAN BERBASIS MASALAH

EDU-KATA ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 145-152
Author(s):  
Sri Rahayu
Keyword(s):  
Data Analysis ◽  
Product Quality ◽  
Development Process ◽  
Problem Based Learning ◽  
Learning Model ◽  
Design Development ◽  
Student Work ◽  
Two Stages ◽  
D Model

The research aimed to (1) describe the process of developing the Indonesian Student Workheet using Problem Based Learning Model, (2) show the quality of the Indonesian Student Work Sheet using Problem Based Learning Model, including: (a) the product quality of the Student Worksheet and (b) the using quality of the Student Worksheet. The type of the research was research and development using 4-D model, those are definition, design, development, and dissemination. The data collection used instrument of validation sheet from the expert, questionnaire sheet, observation sheet. The technique of data analysis divided into three, the technique of data analysis of student worksheet quality and the implementation of student work sheet using Problem Based Learning. The results showed that the development process consisted of two stages: (1) the analysis phase of the writer’s understanding about the Student Worksheet and it’s need, and (2) the design phase which produced the summaries of the materials in each basic competences. The product quality based on the expert gained the score in average of 72.48%, good, the using quality based on the questionnaires to the teacher and observation to the students gained the score in average of 75, 65, good.

scholarly journals Increasing Student Engagement by Flipping the Course

2015 ◽  
Vol 7 (1) ◽  
Author(s):  
Debra Sprague
Keyword(s):  
Student Engagement ◽  
Flipped Learning ◽  
Student Work ◽  
Course Content ◽  
Face To Face ◽  
Online Technologies ◽  
The Face ◽  
Online Lecture ◽  
Education Courses

Flipping the classroom has gained much attention over the past couple of years. It involves using video and online technologies to provide the lecture portion of a lesson. Students view the online lecture for homework, while class time is spent engaged in applying what is learned from the lecture. By doing this, it is believed students become active learners and take more responsibility for their learning.Although a skeptic of the flipped learning model (after all, a lecture is a lecture no matter what format it takes) the presenter decided to give it a try and flip one of her teacher education courses. The result was more student engagement, better quality of student work, and increase in student evaluations.This presentation will focus on strategies for flipping a course through the creation of a hybrid (combination of online and face-to-face) course. The presenter will share with the audience how she provided meaningful online activities and how she engaged the students during the face-to-face classes. Although the course content derives from the education discipline, the strategies presented can fit any content area.

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

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