scholarly journals A Pharmacognostical and Pharmaceutical evaluation of Dhanyamla

2020 ◽  
Vol 11 (4) ◽  
pp. 660-663
Author(s):  
Rahul S Gandhi ◽  
Anup B Thakar ◽  
Harisha C R ◽  
Shukla V J
Keyword(s):  
Starch Content ◽  
Diabetic Polyneuropathy ◽  
Strength Loss ◽  
Total Solid ◽  
Local Market ◽  
Physico Chemical ◽  
Liquid Preparation ◽  
Balance Loss ◽  
Loss Of Strength ◽  
Sensation Loss

Introduction: Dhanyamla is a medicated liquid preparation produced by fermentation process of various grains. Dhanyamla is cold at perception by its nature as it is a sour liquid and Ayurvedic classics opine that amla rasa is of cold nature if used externally. It is commonly used for management of Diabetic Polyneuropathy which commonly presents with burning sensation, loss of strength, loss of balance, loss of sensation, numbness etc. especially of feet. Materials and methods: Raw drugs of Dhanyamla as per the reference in Sahasrayogam were purchased from the local market of Jamnagar, Gujarat. It was prepared as per the standard preparation procedure at Department of Rasa shastra and Bhaishajya kalpana, IPGT&RA, GAU, Jamnagar. The final product was then subjected to pharmacognostical and pharmaceutical analysis. Pharmacognosy of Dhanyamla was carried out by preparing a slide made with glass slide and cover slip. Then this slide was observed under the Carl Zeiss Trinocular microscope. Organoleptic characters and physico-chemical parameters were noted. HPTLC was performed and observed under short UV (254 nm) and long UV (366 nm). Results: Pharmacognosy study of Dhanyamla revealed presence of starch content and oil globules. Analytical study of Dhanyamla showed 14 spots and 20 spots at 254 nm and 366 nm respectively. Specific Gravity, pH and total solid contents were 1.0033, 3.257 and 55.334 respectively. Discussion and conclusion: The presence of both carbohydrate and oil content would have been the reason of having soothing and mild nourishing effect. 

scholarly journals Fire Resistance Behaviour of Geopolymer Concrete:An Overview

Buildings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 82
Author(s):  
Salmabanu Luhar ◽  
Demetris Nicolaides ◽  
Ismail Luhar
Keyword(s):  
Compressive Strength ◽  
Thermal Resistance ◽  
Building Materials ◽  
Elevated Temperatures ◽  
Construction Materials ◽  
Flexural Behavior ◽  
Thermal Shrinkage ◽  
Physico Chemical ◽  
The Impact ◽  
Loss Of Strength

Even though, an innovative inorganic family of geopolymer concretes are eye-catching potential building materials, it is quite essential to comprehend the fire and thermal resistance of these structural materials at a very high temperature and also when experiencing fire with a view to make certain not only the safety and security of lives and properties but also to establish them as more sustainable edifice materials for future. The experimental and field observations of degree of cracking, spalling and loss of strength within the geopolymer concretes subsequent to exposure at elevated temperature and incidences of occurrences of disastrous fires extend an indication of their resistance against such severely catastrophic conditions. The impact of heat and fire on mechanical attributes viz., mechanical-compressive strength, flexural behavior, elastic modulus; durability—thermal shrinkage; chemical stability; the impact of thermal creep on compressive strength; and microstructure properties—XRD, FTIR, NMR, SEM as well as physico-chemical modifications of geopolymer composites subsequent to their exposures at elevated temperatures is reviewed in depth. The present scientific state-of-the-art review manuscript aimed to assess the fire and thermal resistance of geopolymer concrete along with its thermo-chemistry at a towering temperature in order to introduce this novel, most modern, user and eco-benign construction materials as potentially promising, sustainable, durable, thermal and fire-resistant building materials promoting their optimal and apposite applications for construction and infrastructure industries.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Pollution Scenario due to Discharge of Effluent from Agrochemicals and Pesticides Manufacturing Industries of Dombivali Industrial Belt of Mumbai, India

2013 ◽  
Vol 22 ◽  
pp. 8-15
Author(s):  
P.U. Singare ◽  
S.S. Dhabarde
Keyword(s):  
Heavy Metals ◽  
Ph Value ◽  
Winter Season ◽  
Chemical Properties ◽  
Total Solid ◽  
Average Concentration ◽  
Summer Season ◽  
Manufacturing Industries ◽  
Toxic Heavy Metals ◽  
Physico Chemical

The paper deals with monitoring of pollution arising due to agrochemicals and pesticides manufacturing industries located along the Dombivali industrial belt of Mumbai, India. The study was carried for the period of one year from June, 2012 to May, 2013 to study the level of toxic heavy metals and the physico-chemical properties of waste water effluents discharged from the above industries. The average concentration of Cu, Ni, Cr, Pb and Zn was found to be maximum of 29.86, 0.90, 1.16 and 1.19 ppm respectively in summer season, while average Fe concentration was maximum of 51.10 ppm in winter season. The average pH value of the effluent was found to be maximum of 12.95 in summer season, while average conductivity value was maximum of 21085 µmhos/cm in rainy season. The majority of physco-chemical parameters like alkalinity, hardness, salinity, chloride, cyanide, phosphate, total solid, BOD and COD content were found to be maximum in summer season having the average values of 1918, 186, 4, 11.20, 0.07, 81, 6391, 685 and 2556 ppm respectively. The average DO content was found to be low of 4.5 ppm in winter season. It was observed that the concentration level of majority of the toxic heavy metals and physico-chemical properties were above the tolerable limit set for inland surface water. The results of present study indicates that the existing situation if mishandled can cause irreparable ecological harm in the long term well masked by short term economic prosperity due to extensive industrial growth

scholarly journals CHARACTERISTICS OF LEACHATE AT IHIAGWA DUMPSITE, IMO STATE NIGERIA AND THEIR IMPLICATIONS FOR SURFACE WATER POLLUTION

2021 ◽  
pp. 1-11
Author(s):  
CT Nelson ◽  
GT Amangabara ◽  
CO Owuama ◽  
CN Nzeh ◽  
CN Uyo
Keyword(s):  
Heavy Metals ◽  
Chemical Properties ◽  
Total Solid ◽  
Toxic Substances ◽  
Landfill Leachates ◽  
Total Chloride ◽  
Metal Cyanide ◽  
Physico Chemical ◽  
High Concentrations ◽  
Total Dissolved Solid

Open dumpsite is the most common way to eliminate solid urban wastes in this part of the world. An important problem associated to landfills and open dumpsite is the production of leachates. The leachates from these dumpsites have many toxic substances, which may adversely affect the environmental health. Thus in order to have a better management of characteristics of Ihiagwa-Nekede waste dump leachates, representative leachate samples were collected and analyzed for Physico-chemical properties and levels of heavy metals in them. Results indicate pH7.38, temperature 28.30 ℃ - 28.40℃, total dissolved solid 124.01mg/l-125.45mg/l, magnesium hardness 4.40mg/l-7.32mg/l, sulphate 3.60mg/l-3.70mg/l, and nitrate 27.00mg/l-27.60mg/l. Other parameters indicated as follows Conductivity1910𝜇𝑠/𝑐𝑚-1930.00 𝜇𝑠/𝑐𝑚, total chloride 891.72mg/l-891.74mg/l, carbonate 1708.00mg/l-1904.00mg/l, Ammonia 9.39mg/l-9.40mg/l, calcium hardness 373.17mg/l-375.61mg/l, total solid 2423.00mg/l-2454.00mg/l, phosphate 13.52mg/l-13.54mg/l. The heavy metal: cyanide 2.25mg/l-2.33mg/l, zinc 18.08mg/l-18.38mg/l, copper 19.90mg/l20.48mg/l, iron10.67mg/l-10.82mg/l, lead 1.27mg/l-1.41mg/l, and manganese 3.00mg/l-3.61mg/l, all these exceeded the WHO standards. The obtained results showed that the landfill leachates are characterized by high concentrations of heavy metals and other disease causing elements and therefore require urgent treatment to forestall the contamination of groundwater system and the nearby Otamiri River.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

scholarly journals Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

2018 ◽  
Vol 10 ◽  
pp. 7-10
Author(s):  
Anubodh Karki ◽  
Pravin Ojha
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Calcium Content ◽  
Total Solid ◽  
Sensory Properties ◽  
Mozzarella Cheese ◽  
Solid Fat ◽  
Protein Retention ◽  
Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

scholarly journals Applying the dimensional method for valuation of the strength loss of cement compositions exposed to elevated temperatures

2018 ◽  
Vol 251 ◽  
pp. 02005
Author(s):  
Nikita Levashov ◽  
Marina Akulova ◽  
Olga Potemkina ◽  
Alla Sokolova ◽  
Yulia Sokolova
Keyword(s):  
Experimental Data ◽  
Bearing Capacity ◽  
Fire Resistance ◽  
Elevated Temperatures ◽  
Classical Method ◽  
Strength Loss ◽  
Ultimate State ◽  
Load Bearing Capacity ◽  
Full Scale Tests ◽  
Loss Of Strength

The paper presents the basis of the analytical model for calcu-lating the loss of strength in ce-ment compositions exposed to elevated temperatures. This model is to replace the classical method of calculating the fire resistance of the loss of load-bearing capacity. The experimental data were taken as initial indicators. Based on the implemented calculations it would become possible to predict the occurrence of ultimate state by loss strength and the reliability of practical indicators obtained by means of full-scale tests

scholarly journals An Overview of River Side Pollutants and their Effects on Physico-Chemical Changes in Water Quality of River Halda, Bangladesh

2020 ◽  
Vol 32 (4) ◽  
pp. 827-834
Author(s):  
Muhammad Towhid Moula ◽  
Ranjit K. Nath ◽  
Mh. Mosfeka Chowdhury ◽  
Md. Abu Bakar Siddique
Keyword(s):  
Heavy Metals ◽  
Water Quality ◽  
Anthropogenic Activities ◽  
Oxygen Demand ◽  
Aquatic Organisms ◽  
Total Suspended Solid ◽  
Total Solid ◽  
Suspended Solid ◽  
Total Alkalinity ◽  
Physico Chemical

Halda is an important river of Bangladesh, is now polluted in different ways through industrial, agricultural, domestic and sewage disposal. Increased anthropogenic activities have increased the potential pollution of the river and excessive pollutants may be toxic to humans and aquatic fauna. Presence of heavy metals in the river water causes perilous impact on the aquatic organisms. Hence, regular monitoring of pollution levels in the river is indispensable. In this study, we discuss about physico-chemical assessments of water quality parameters viz. pH, dissolve oxygen (DO), biochemical oxygen demand (BOD), chemical oxygen demand (COD), total solid (TS), total suspended solid (TSS), total dissolved substance (TDS), total alkalinity, turbidity, salinity, electrical conductivity (EC), hardness, chloride and heavy metals in the water of Halda river during rainy and winter seasons, at different points; sources of pollutants in water and their effects given starting from the early research until the current research.

scholarly journals Seasonal Variations in Physico-Chemical Characterstics of Tapi Estuary in Hazira Industrial Area

Our Nature ◽  
2013 ◽  
Vol 10 (1) ◽  
pp. 249-257 ◽  
Author(s):  
M Gadhia ◽  
R Surana ◽  
E Ansari
Keyword(s):  
Dissolved Oxygen ◽  
Oxygen Demand ◽  
Domestic Wastewater ◽  
Industrial Effluents ◽  
Total Solid ◽  
Industrial Area ◽  
Physicochemical Characteristics ◽  
Industrial Complex ◽  
Chemical Parameters ◽  
Physico Chemical

Present study was carried out to determine the important physico chemical parameters of water of Tapi estuary in Hazira industrial area. Tapi estuary receives the inputs of organic matter and nutrients coming from the domestic wastewater discharges from Surat City, a textile hub as well as industrial effluents from Hazira, a major industrial Complex of Gujarat, India. Uncontrolled discharges of domestic wastes and industrial effluents have affected the estuary. Present study was carried out from June - 2011 to May 2012 to study the impacts of uncontrolled discharges on physicochemical characteristics of water. Samples were collected monthly in the morning during low tide to determine the important physico chemical parameters Viz. Turbidity, conductivity, total solid, total dissolved solid, salinity, pH, dissolved oxygen, BOD, COD, Calcium, chloride, sodium , potassium and nutrients like nitrate, nitrite and phosphate. Dissolved oxygen was found extremely low during the study period. High biochemical oxygen demand (BOD) and Chemical Oxygen demand (COD) showed that the water quality of estuary has been affected by industrial and domestic effluents. DOI: http://dx.doi.org/10.3126/on.v10i1.7811

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

Sign in / Sign up

Export Citation Format

Share Document