Physicochemical Analysis of Seven Hazelnut Varieties Cultivated in Portugal | Chapter 8 | Current Research Progress in Agricultural Sciences Vol. 2

 

The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. Hazelnuts are a good source of proteins, monounsaturated fatty acids (mainly oleic acid), carbohydrates, fibre, minerals, vitamins (such as vitamin E), phytosterols, and also phenolic antioxidants. In general, the results revealed statistically significant differences between the varieties under study. The Grada de Viseu's kernels were found to be heavier, but the Gunslebert's had heavier-shelled fruits and more elongated hazelnuts. Gunslebert had a tougher core, Segorbe was more fracture-resistant, and Grada de Viseu had a harder shell. Fat was the more representative component for all varieties and in some cases, the values of moisture and water activity were over the recommended amount (≥0.62). The results also established the expected ranges for each colour parameter in the shell, hilum, skin, and kernel, with Butler exhibiting a clearer shell and Tonda de Giffoni exhibiting a clearer hilum and skin. In contrast, Negreta exhibited a clearer kernel. As for texture, Grada de Viseu had a harder shell while Gunslebert had a harder core.  Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (𝜆 = 0.007) and water activity (𝜆 = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

 

Author(s) Details

Ana Cristina Ferrão

CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.

Raquel P. F. Guiné

CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.

Elsa Ramalhosa

CIMO, Polytechnic Institute of Bragança, 5300-253 Bragança, Portugal.

Hugo Martins

Agrarian School, Polytechnic Institute of Viseu, 3500-506 Viseu, Portugal.

Roberto Gonçalves

Agrarian School, Polytechnic Institute of Viseu, 3500-506 Viseu, Portugal.

Paula M. R. Correia

CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpas/v2/404

 

Physico-Chemical Properties of Incessantly Cultivated Rice-Fallow and Uncultivated Soils of Nalbari District, Assam, India | Chapter 4 | Food Science and Agriculture: Research Highlights Vol. 3

 

Rice is the major cereal crop of Assam. Continuous cultivation of crops with improper management practices in the long term deteriorates the soil’s physical and chemical properties and declines crop yield. This study aimed to assess the changes in physical and chemical properties of soils due to long-term continuous cultivation of rice under a rice–fallow system and that was compared with adjacent uncultivated soils of Nalbari district of Assam. A total of 120 soil samples, 60 from cultivated rice-fallow and 60 from uncultivated soils, were collected covering 23 villages. Soil physical properties (bulk density; BD, water holding capacity; WHC, and moisture content; MC) and chemical properties (pH, electrical conductivity; EC, organic carbon; OC, available N, available P, available K, exchangeable Ca, exchangeable Mg, available S, available Zn and available B) analyzed were evaluated using descriptive statistics. SPSS software (version 16.0) was used to analyse all the collected data. The results indicated that the soils under cultivation with rice-fallow were significantly (P<0.05) higher in BD (1.40 Mg m-3) and lower in WHC (41.34%) than the adjacent uncultivated soils (BD=1.34 Mg m-3 & WHC=42.26%). Findings also showed that soil’s chemical properties were significantly (P<0.05) lower in cultivated rice-fallow soils than the uncultivated soils (pH=5.51 and 5.93, OC=0.63 and 0.89%, available N=245.56 and 418.37 kg ha-1, available P= 31.27 and 42.62 kg ha-1, available K=120.98 and 145.90 kg ha-1, exchangeable Ca=5.35 and 5.93 C mol (p+) kg-1, available S=53.42 and 61.14 kg ha-1, available Zn=0.31 and 0.39 mg kg-1 and available B=0.41 and 0.48 mg kg-1) respectively. Continuous cultivation of crops without adopting proper management practices leads to a decline in soil physical and chemical properties. To sustain soil health and crop productivity, it is crucial to adopt proper soil management strategies such as the balanced use of fertilizers based on soil test values, incorporation of organic manure, and inclusion of legumes in the cropping sequence.

 

Author(s) Details

Manashi Chakravarty
College of Horticulture & FSR, Nalbari, Assam Agricultural University, Assam-781338, India.

 

Utpal Jyoti Sarma
Krishi Vigyan Kendra, Baksa, Assam Agricultural University, Assam-781346, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/5844

The Composite Materials Based on Expanded Perlite and Unsaturated Polyester Resin: A Chemical Analysis Technique | Chapter 7 | Current Innovations in Chemical and Materials Sciences Vol. 2

 For this objective, composite fabrics based on unsaturated polyester resin and extended perlite (organic resins that have been reused) were created. The use and development of a differing materials, whose composition and characteristics lend themselves to mechanics constraints, has been stimulated by the optimization and streamlining of sure structures, parts manufacturing linked with high mechanics qualities (mechanical substance and physicochemical), recycling or reuse of dependable wastes, and lowering maintenance costs.The theme is to integrate in the same mass of various materials by their chemical and fundamental natures aiming to increase mechanical, tangible and / or chemical performance that can expedite implementation. The composite materials grown during this study are developed from an natural resin associated with extended perlite and other not organic fillers including alabaster powder and / or plastic wastes fibers.Different formulations are performed, allowing for possibility both the proportion of extended perlite, the nature of the inorganic something that takes up or reinforcements. The various tests carried out as machinelike and mechanic-chemical possessions are reported.

Author(s) Details:

Youssef Halimi,
Laboratory of Organic Synthesis, Extraction and Valorization, Aïn Chock’s Sciences Faculty, Hassan II University of Casablanca, BP 5366 – 20100, Casablanca, Morocco.

Mohamed Tahiri,
Laboratory of Organic Synthesis, Extraction and Valorization, Aïn Chock’s Sciences Faculty, Hassan II University of Casablanca, BP 5366 – 20100, Casablanca, Morocco.

Please see the link here: https://stm.bookpi.org/CICMS-V2/article/view/12329

Review on Resin Modified Core Build Up Materials | Chapter 5 | Research Aspects in Chemical and Materials Sciences Vol. 2

The study's objective is to assess and comprehend the significance of altering resin-based core building materials in order to improve their physical and chemical properties. The oro-facial structures' structural harmony, operational effectiveness, and aesthetic coherence should all be recoverable using restorative materials. It must have the following characteristics in order to satisfy these requirements: enough flexural strength to avoid dislodging of the core during function; enough compressive strength to withstand forces inside the mouth; pins, posts, dimensional stability, ability to attach to tooth structure, and biocompatibility with the surrounding tissues. Some materials, such as Bulk Flow materials and materials that release fluoride, such as Fluorocore, Absolute dentin core build-up composite, and Pulpdent Hardcore, may now be applied in bulk. Most resin-based core build-up materials must be applied in increments to cure properly. The advancement of core building materials and their ability to replicate the structural and functional characteristics of natural tooth structure are hence permanent.

 

Author (s) Details

Gitanjali Singh

Department of Conservative and Endodontics, Babu Banarasi Das College of Dental Sciences, Lucknow, Uttar Pradesh, India.

Lalit C. Boruah

Department of Conservative and Endodontics, Babu Banarasi Das College of Dental Sciences, Lucknow, Uttar Pradesh, India.

Akanksha Bhatt

Department of Conservative and Endodontics, Babu Banarasi Das College of Dental Sciences, Lucknow, Uttar Pradesh, India.

Swikriti Agrawal

Department of Conservative and Endodontics, Babu Banarasi Das College of Dental Sciences, Lucknow, Uttar Pradesh, India.

 

View Book :-  https://stm.bookpi.org/RACMS-V2/article/view/7629

Modification to a Formulation for Optimal Performance: A Review | Chapter 4 | Research Aspects in Chemical and Materials Sciences Vol. 2

In a chemical reaction, reactant material transforms into product material, which has distinct physical and chemical properties from reactant material. Detectable changes are present in every chemical reaction, including colour changes, bubbling, heat evolution, heat absorption, light emission, and precipitate formation. Precipitation reactions, acid base reactions, and oxidation reduction reactions are the three primary types of reactions. The mole, also known as mol, is the unit of measurement for the quantity of atoms, ions, or molecules in a laboratory sample. The reactant that is totally consumed by a chemical reaction is known as a limiting reactant. It limits and regulates the amount of product produced; the other reactants are known as excess reactants. The amount of limiting reactant limits the amounts of product created and reactant consumed. The goal of this work is to identify the type of reaction occurring in the product, calculate the molar amount of each reactant that forms the greatest amount of gas product (CO2), identify chemical compounds that would be harmful to the formulation, and include additives that would improve the product's quality. after looking into the potential reactions of each ingredient in the formulation and conducting research on them. It was discovered that the chemical reaction between vitamin C, cream tartar, and baking soda produced the greatest amount of bubbling per tablet. Chemicals such as sodium chloride were found to reduce the amount of bubbling per tablet, while sugars were found to improve product quality. The molar amounts of the reactants were calculated for optimal performance.

 

Author (s) Details

Hebah Abdel-Wahab

Hudson County Community College, 70 Sip Avenue, Jersey City, New Jersey-07306, USA.

Tamara Gund

New Jersey Institute of Technology, New Jersey-07102, USA.

 

View Book :-  https://stm.bookpi.org/RACMS-V2/article/view/7628