A Comparative Overview of Physicochemical Characteristics and Therapeutic Value of World’s Thermal Springs | Chapter 6 | Recent Developments in Chemistry and Biochemistry Research Vol. 1

This study provides a comprehensive and comparative overview of the diverse physicochemical characteristics and therapeutic potentials of specific thermal springs worldwide. Highlighting springs such as Chutrun in Gilgit-Baltistan, Pakistan, known for historical bathing benefits, and Mosul's hot springs in Iraq, recognized for non-toxicity and antioxidant qualities, the study explores their potential for tourism. Conversely, Bamyan's thermal springs in Afghanistan raise concerns due to elevated trace element levels. Odisha's thermal springs in India offer metabolic and relaxation benefits but pose a threat to local groundwater. Mount Sabalan's thermal springs in Iran emphasize the importance of trace element geochemistry, revealing potential health risks. Nitrodi Springs in Italy, with historical significance, are considered therapeutic, with high bicarbonate concentrations. Benkachour Thermal Springs in Morocco showcase stability and suitability for balneotherapy. Nepal's hot springs, influenced by tectonic structures, present diverse compositions and untapped health advantages. This study underscores the necessity for ongoing research to fully grasp and leverage the therapeutic potential of thermal springs globally.

Author(s) Details:

Aqsa Rukhsar,
Department of Chemistry, Lahore Garrison University, Lahore, Pakistan.

Shabbir Hussain,
Institute of Chemistry, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan.

Tauqeer Ahmad,
Institute of Chemistry, University of Sargodha, 40100, Pakistan and Department of Chemistry, University of Mianwali, 42200, Pakistan.

Amina Asghar,
Department of Chemistry, Division of Science and Technology, University of Education, Lahore, 54770, Pakistan.

Muhammad Adnan Bodlah,
Department of Agriculture Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan.

Mazhar Hussain,
Department of Chemistry, Government College University Faisalabad, Pakistan.

Farzana Shaheen,
Department of Chemistry, Allama Iqbal Open University, 44310, Islamabad, Pakistan.

Assad Amanullah,
Department of Chemistry, University of Lahore, Pakistan.

Khurram Shahzad Munawar,
Institute of Chemistry, University of Sargodha, 40100, Pakistan and Department of Chemistry, University of Mianwali, 42200, Pakistan.

Affifa Tajammal,
Department of Chemistry, Lahore Garrison University, Lahore, Pakistan.

Please see the link here: https://stm.bookpi.org/RDCBR-V1/article/view/13628

A Review of Quality of Roof-harvested Rainwater in Urban Areas | Chapter 6 | Novel Perspectives of Geography, Environment and Earth Sciences Vol. 7

 The main objective concerning this study was to the kind and quantity of roof-picked rainwater. This work thought-out the quality of roof-composed rainwater. There are three main stages in ceiling-collected pure liquid hydrogen and oxygen. Rainfall flushes contaminants from aerosols and gases exhausted the urban air in the first stage. The second stage is the catchment, where contamination results from the wash-off of debris that has grown on the surface of the roofing matters. The first-flush, storage, and probing system are refer to as the third stage. Different processes occur at each stage, accumulating specific contaminators to the initially collected water. Only in the after second stage, after discarding the extreme-polluted beginning rainwater, can some tangible processes (such as sedimentation and pH discipline) enhance the quality of the pure liquid hydrogen and oxygen harvest.  This method specifies a clear picture of the overall contamination processes that happen in a rainwater reaping system. According to a all-encompassing examination of earlier experimental studies, the most frequent physicochemical and microbiological contaminators that can be detected in pure liquid hydrogen and oxygen collecting plans were taken into report, along with the potential presence of waterborne pathogens and expanding chemical contaminators. A common conclusion from miscellaneous studies addressed in this place study is that harvested pure liquid hydrogen and oxygen needs to be treated before use for guzzling purposes. In general, rainwater reasoning in the reviewed studies point out to agreeable values of physicochemical limits. The values obtained for the microbiological limits indicate a tide when water is lowest quality and afterward a high health risk. In order to meet the flags required for consuming purposes, point-of-use systems such as UV lamps or upper layer of atmosphere disinfection are urged.

Author(s) Details:

Boniface Ogolla,
Kisumu Water and Sanitation Co. Ltd., Kenya.

Francis Ongachi Olal,
School of Science, Agriculture and Environmental Studies, Rongo University, Kenya.

Please see the link here: https://stm.bookpi.org/NPGEES-V7/article/view/10533

Determination of Physicochemical, Functional and Antioxidant Properties of Pigmented Rice| Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 2

 Pigmented edible grain has a high antioxidant content, and allure properties aid in the expression of nutraceutical food products. This member aims to  determine  the physicochemical, working and antioxidant properties of ten tint Indonesian rice assortments - Merah Saleman, Mota, Beureum Taleus, Anak Doro M, Cempo Salamet, Ketan Putri, Ketan Hitam I, Ketan Hitam II, Gogo Niti II, and Care Hitam.  Except for crude fibre, there was a important difference in the physic features and proximate study of pigmented edible grain at p<0.05. The sample with rude amylose had the highest peak, trough, and last viscosities, but it also had rude pasting hotness.  The gelatinization enthalpy ranged 'tween 0.82 and 1.33 J/g, with the sample containing ultimate amylose having rude gelatinization peak.  The functional possessions of the water absorption index categorized from 4.22 - 7.63 g/g, and the water solubility index was between 3.62 - 7.40%, the lubricate absorption index varied from 0.88 - 1.36 g/g, while the lump power was middle from two points 5.31 - 8.42 g/g. Furthermore, the antioxidant properties of the samples calculated in terms of the phenolic content categorized from 2.17 - 10.60 mg GAE/g, the flavonoids varied from 0.43 - 2.31 mg QE/g and their endeavor used the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. The total flavonoid content of the phenolic component was raise to be absolutely related to antioxidant endeavor. Finally, the ten pigmented edible grain samples demonstrated a diverse range of physicochemical, working, and antioxidant properties, making the samples acceptable for the development of a assortment of health-accompanying products.

Author(s) Details:

Sandy Pradipta,
Graduate School of Biotechnology, University of Jember, Indonesia.

Mohammad Ubaidillah,
Graduate School of Biotechnology, University of Jember, Indonesia, Study Program of Agrotechnology Faculty of Agriculture, University of Jember, Jember, Indonesia and The Center of Excellence on Crop Industrial Biotechnology (PUI-PT BioTIn), University of Jember, Jember, Indonesia.

Tri Agus Siswoyo,
Graduate School of Biotechnology, University of Jember, Indonesia, Study Program of Agrotechnology Faculty of Agriculture, University of Jember, Jember, Indonesia and The Center of Excellence on Crop Industrial Biotechnology (PUI-PT BioTIn), University of Jember, Jember, Indonesia.

Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9577

Determination of Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil| Chapter 4 | Current Perspectives in Agriculture and Food Science Vol. 2

 The objective concerning this work was to judge the physicochemical characteristics and storage support of virgin coconut lubricate (VCO) extracted using cold press and new press processes. Virgin coconut lubricate (VCO) was extracted from mature crazy of Cocos nucifera, using the cold and the hot process. Hot process present significantly (P0.05) various. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and passionate pressed VCO, individually. Lauric acid was the predominant oily acid in the coconut oil samples, record 49.30% in hot rushed coconut oil and 48.76% in cold rushed coconut lubricate. The melting point was erect to increase while the smoke point decreased considerably (P <0.05) for both cold rushed and hot pressed VCO later three months of storage at range temperature (28±20C). Percentage free greasy acid and peroxide values raised significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, individually, after 3 months of storage at range temperature (28±20C). The overall result accompanied that coconut is a good beginning of vegetable oil, with good consistency quality. More also, skilled isn’t much difference in the physicochemical quality of two together hot press and cold press means of extraction.

Author(s) Details:

C. O. Ajogun,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

S. C. Achinewhu,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

D. B. Kiin-Kabari,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

O. M. Akusu,
Department of Food Science and Technology, Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.

Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9406

A Study on the Impact of Sweet Potato Flour Supplementation on Yoghurt Quality | Chapter 5 | Emerging Challenges in Agriculture and Food Science Vol. 6

The unique nutritional and functional qualities of sweet potatoes have drawn researchers' attention recently. The addition of sweet potatoes will significantly affect the texture of the resulting yoghurt and give it a pleasing orange hue. Yogurt is one of the most popular dairy products. Due to its functional advantages and reduced cost, sweet potato flour dehydrated in the lab (SPFL) was employed as a substitute for the stabilisers used in the production of yoghurt. Additionally, the presence of anthocyanin pigment improved the yoghurt's colour. These goals were accomplished by fortifying experimental yoghurt with 0, 0.5, 1, 2, and 4g SPFL/100g cow milk (percent) and keeping it at 4°C for a 14-day period. The outcomes were then contrasted with samples of commercial yoghurt (CS1, CS2, CS3 and CS4). The 2 percent SPFL, CS1 and CS3 treatments worked better than the other treatments, according to sensory testing. The yoghurts' other physicochemical properties and water holding capacity (WHC%) levels fluctuated, while the fat content stayed constant. The addition of SPFL considerably changed the rheological properties of yoghurt manufacture, allowing sweet potato flour to replace the synthetic stabiliser. In addition to denser and narrower gaps, sweet potato globules were discovered embedded in and adhering to the gel matrix of yoghurt that had been improved with SPFL. According to the study's findings, sweet potatoes may be used to create a cohesive, gooey yoghurt that can take the place of synthetic stabilisers.

Author(s) Details:

Aisha El-Attar,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Nour El-Hoda Ahmed,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Silvia M. Zaki,
Dairy Science and Technology Dept., Faculty of Agric., Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Morsi El-Soda,
Laboratory of Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University 21545, El-Shatby, Alexandria, Egypt.

Please see the link here: https://stm.bookpi.org/ECAFS-V6/article/view/7597

Assessment of Physicochemical and Microbial Factors of Water in Lower Anaicut Basin, Tamil Nadu, India | Chapter 1 | New Innovations in Chemistry and Biochemistry Vol. 4

 The health, wealth, and prosperity of a place are all influenced by the quality and quantity of water. Water pollution is a condition in which the quality of water degrades as a result of a variety of human activities. This chapter introduces the basic concepts of physiochemical and microbiological elements that contribute to a healthy aquatic environment. The physico-chemical characteristics as well as the microbial community in soil sediment, water, and the gill area of Labeo rohita from the Lower Anaicut Basin were investigated in this chapter. Some human bacterial and fungal infections were identified based on their growth properties on specific culture conditions. The medium of the fishes, as well as the sediments in their environment, were collected and analysed for infections. However, five bacterium species and four fungus species were found in the gill region. The goal of this study is to improve consumer awareness about the quality of Labeo rohita in the Lower Anaicut basin.

Author (S) Details

P. Anbusrinivasan

Department of Chemistry, A.V.C. College (Autonomous), Mayiladuthurai-609 305, TamilNadu, India.

M. Thenral

Department of Chemistry, KSK College of Engineering and Technology, Kumbakonam, TamilNadu, India.

View Book :- https://stm.bookpi.org/NICB-V4/article/view/4320

 

Impact of Organic Farming on Agronomic Crops Productivity, Grain Quality and Antioxidant Activity | Chapter 8 | New Ideas Concerning Science and Technology Vol. 4

 The purpose of the study is to understand the effect of chemical or organic fertilizer mechanisms on the physicochemical properties of rice grain, starch pasting properties and antioxidant characteristics. In the same way, the development improvements in the finger millet crop are brought on by some of the indigenous liquid organic manure. For rice, a 2-year study was conducted on common Japonica cultivars, i.e., Kaohsiung No. 139 and Taikeng No.16, which were grown in Taiwan twice a year. The findings highlighted that environmental influences had the least effect on physicochemical properties and showed that they were genetically inherited. In organic farming, major pasting characteristics such as peak viscosity, setback value and pasting temperature improved, but no significant changes except aroma in rice were recorded in further analysis of eating and cooking quality. Increased accumulation of secondary metabolites (2,2-diphenyl-1-picrylhydrazyl (DPPH), flavonoid content, and ferrous chelating capacity) has been shown to be better for organically grown rice. In short, organics played a role in modifying certain metabolic conditions in grains, but in agronomic practices in rice, genetic characteristics and climate have a major influence with least variation. Compared with other organic sources, the role of chemical fertilizer in finger millet performance was high.

Author (s) Details

Dr. Amit Kesarwani
Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar -263145, India.

Sweta Shikta Mahapatra
Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar -263145, India.

Professor (Dr.) Shih Shiung Chen
Department of Natural Biotechnology, Nanhua University, Chiayi, Taiwan – 62249, R.O.C.

View Book :- https://stm.bookpi.org/NICST-V4/issue/view/13