Search results for: Acidity

Authors: Marcelo Araujo da Nóbrega, Ariel Moura Vilas Boas

Abstract:

This study aims to characterize the physicochemical aspects of the soils of southeastern Chapada Diamantina - Bahia related to the phytophysiognomies of this area, rupestrian field, small savanna (savanna fields), small dense savanna (savanna fields), savanna (Cerrado), dry thorny forest (Caatinga), dry thorny forest/savanna, scrub (Carrasco - ecotone), forest island (seasonal semi-deciduous forest - Capão) and seasonal semi-deciduous forest. To achieve the research objective, soil samples were collected in each plant formation and analyzed in the soil laboratory of ESALQ - USP in order to identify soil fertility through the determination of pH, organic matter, phosphorus, potassium, calcium, magnesium, potential acidity, sum of bases, cation exchange capacity and base saturation. The composition of soil particles was also checked; that is, the texture, step made in the terrestrial ecosystems laboratory of the Department of Ecology of USP and in the soil laboratory of ESALQ. Another important factor also studied was to show the variations in the vegetation cover in the region as a function of soil moisture in the different existing physiographic environments. Another study carried out was a comparison between the average soil moisture data with precipitation data from three locations with very different phytophysiognomies. The soils found in this part of Bahia can be classified into 5 classes, with a predominance of oxisols. All of these classes have a great diversity of physical and chemical properties, as can be seen in photographs and in particle size and fertility analyzes. The deepest soils are located in the Central Pediplano of Chapada Diamantina where the dirty field, the clean field, the executioner and the semideciduous seasonal forest (Capão) are located, and the shallower soils were found in the rupestrian field, dry thorny forest, and savanna fields, the latter located on a hillside. As for the variations in water in the region's soil, the data indicate that there were large spatial variations in humidity in both the rainy and dry periods.

Keywords: Bahia, Chapada diamantina, phytophysiognomies, soils.

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Authors: Nilima Gajbhiye

Abstract:

Acid rain occurs when sulphur dioxide (SO2) and nitrogen oxides (Nox) gases react in the atmosphere with water, oxygen, and other chemicals to form various acidic compounds. The result is a mild solution of sulfuric acid and nitric acid. Soil has a greater buffering capacity than aquatic systems. However excessive amount of acids introduced by acid rains may disturb the entire soil chemistry. Acidity and harmful action of toxic elements damage vegetation while susceptible microbial species are eliminated. In present study, the effects of simulated sulphuric acid and nitric acid rains were investigated on crop Glycine max. The effect of acid rain on change in soil fertility was detected in which pH of control sample was 6.5 and pH of 1%H2SO4 and 1%HNO3 were 3.5. Nitrogen nitrate in soil was high in 1% HNO3 treated soil & Control sample. Ammonium nitrogen in soil was low in 1% HNO3 & H2SO4 treated soil. Ammonium nitrogen was medium in control and other samples. The effect of acid rain on seed germination on 3rd day of germination control sample growth was 7 cm, 0.1% HNO3 was 8cm, and 0.001% HNO3 & 0.001% H2SO4 was 6cm each. On 10th day fungal growth was observed in 1% and 0.1%H2SO4 concentrations, when all plants were dead. The effect of acid rain on crop productivity was investigated on 3rd day roots were developed in plants. On12th day Glycine max showed more growth in 0.1% HNO3, 0.001% HNO3 and 0.001% H2SO4 treated plants growth were same as compare to control plants. On 20th day development of discoloration of plant pigments were observed on acid treated plants leaves. On 38th day, 0.1, 0.001% HNO3 and 0.1, 0.001% H2SO4 treated plants and control plants were showing flower growth. On 42th day, acid treated Glycine max variety and control plants were showed seeds on plants. In Glycine max variety 0.1, 0.001% H2SO4, 0.1, 0.001% HNO3 treated plants were dead on 46th day and fungal growth was observed. The toxicological study was carried out on Glycine max plants exposed to 1% HNO3 cells were damaged more than 1% H2SO4. Leaf sections exposed to 0.001% HNO3 & H2SO4 showed less damaged of cells and pigmentation observed in entire slide when compare with control plant. The soil analysis was done to find microorganisms in HNO3 & H2SO4 treated Glycine max and control plants. No microorganism growth was observed in 1% HNO3 & H2SO4 but control plant showed microbial growth.

Keywords: Acid rain, Glycine max, HNO3 & H2SO4, Pigmentation.

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Authors: Anna M. Salejda, Urszula Tril, Grażyna Krasnowska

Abstract:

The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage of final products was determine by TBARS method.

Studies have shown that addition of Sea buckthorn preparations to meat-fatty batters significant (P≤0.05) reduced the pH values of sausages samples after thermal treatment. Moreover, the addition of berries powder caused significant differences (P ≤ 0.05) in weight losses after cooking process. Analysis of results of texture profile analysis indicated, that utilization of infusion prepared from Sea buckthorn dried berries caused increase of springiness, gumminess and chewiness of final meat products. At the same time, the highest amount of Sea buckthorn berries powder in recipe caused the decrease of all measured texture parameters. Utilization of experimental preparations significantly decreased (P≤0.05) lightness (L* parameter of color) of meat products. Simultaneously, introduction of 1 and 3 grams of Sea buckthorn berries powder to meat-fatty batter increased redness (a* parameter) of samples under investigation. Higher content of substances reacting with thiobarbituric acid was observed in meat products produced without functional additives. It was observed that powder of Sea buckthorn berries added to meat-fatty batters caused higher protection against lipid oxidation in cooked sausages.

Keywords: Sea buckthorn, meat products, texture, color parameters, lipid oxidation.

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