Cyanobacteria are phototrophic aquatic microbes that are found in various environments and can reproduce rapidly either heterotrophically or chemoheterotrophically. Pesticide-pollutants are released into water bodies as a method of disposal. Bioremediation is considered an efficient and environmentally safe technology for inexpensive decontamination of such environments. Cyanobacteria species investigated in this study were highly beneficial in the remediation of the pesticide-polluted River. The Cyanobacteria isolated were identified as Anabaena and Nostoc species using Abattoir effluent and Aquaculture water from Ogoniland. Temperature, pH, phosphate and nitrate enhanced the growth of these organisms in the polluted environments with varying concentrations of pesticide {Nostoc(N14%, N240%, N380%), Anabaena (A14%, A240%, A380%), Anabaena and Nostoc (AN14%, AN240%, AN380%). The microbiological analysis showed that 80% mixed culture (AN3) had higher microbial counts especially on day 7, which could be due to the presence of a mixed consortium of organisms and nutrients (Nitrogen and Phosphorus). The effectiveness of the Cyanobacteria used in the analysis was in the following descending order: 80%AN3> 40%AN2> 4%AN1> 80%N3> 80%A3> 40%N2> 40%A2> 4%N1> 4%A1. From the student T test table, AN3 (80% mixed culture) was more effective and capable of remediating the pesticide-polluted environment. The analysis of variance (ANOVA) showed that at 95% confident level the significant differences among the samples varied in their ability to remediate the environment. Pollutant was removed by all the species, either as individuals or in a mixed consortium at all concentrations. Results established high removal efficiencies of the investigated species for the removal of the target contaminant which were species and contaminant-dependent. The contaminants removal efficiency (RE) percentage of cyanobacterial species ranged between 76.3 and 100% for 4% pesticide concentration, 83.9% and 99.9% for 40% concentration. Mixed culture ( Anabaena and Nostoc (AN)) RE percentages ranged between 99.5 and 100% at 4% while at 40%, the RE percentage ranged between 95.9 and 99.9% and at 80% pesticide concentration, it ranged between 91.7 and 100%. Results obtained stipulate the potential of natural resources as proficient mediators for pollution control.
{"title":"Remediaton of pesticide-polluted River using Anabaena and Nostoc spp.","authors":"J. Williams, V. Amaechi","doi":"10.9790/2402-1107017176","DOIUrl":"https://doi.org/10.9790/2402-1107017176","url":null,"abstract":"Cyanobacteria are phototrophic aquatic microbes that are found in various environments and can reproduce rapidly either heterotrophically or chemoheterotrophically. Pesticide-pollutants are released into water bodies as a method of disposal. Bioremediation is considered an efficient and environmentally safe technology for inexpensive decontamination of such environments. Cyanobacteria species investigated in this study were highly beneficial in the remediation of the pesticide-polluted River. The Cyanobacteria isolated were identified as Anabaena and Nostoc species using Abattoir effluent and Aquaculture water from Ogoniland. Temperature, pH, phosphate and nitrate enhanced the growth of these organisms in the polluted environments with varying concentrations of pesticide {Nostoc(N14%, N240%, N380%), Anabaena (A14%, A240%, A380%), Anabaena and Nostoc (AN14%, AN240%, AN380%). The microbiological analysis showed that 80% mixed culture (AN3) had higher microbial counts especially on day 7, which could be due to the presence of a mixed consortium of organisms and nutrients (Nitrogen and Phosphorus). The effectiveness of the Cyanobacteria used in the analysis was in the following descending order: 80%AN3> 40%AN2> 4%AN1> 80%N3> 80%A3> 40%N2> 40%A2> 4%N1> 4%A1. From the student T test table, AN3 (80% mixed culture) was more effective and capable of remediating the pesticide-polluted environment. The analysis of variance (ANOVA) showed that at 95% confident level the significant differences among the samples varied in their ability to remediate the environment. Pollutant was removed by all the species, either as individuals or in a mixed consortium at all concentrations. Results established high removal efficiencies of the investigated species for the removal of the target contaminant which were species and contaminant-dependent. The contaminants removal efficiency (RE) percentage of cyanobacterial species ranged between 76.3 and 100% for 4% pesticide concentration, 83.9% and 99.9% for 40% concentration. Mixed culture ( Anabaena and Nostoc (AN)) RE percentages ranged between 99.5 and 100% at 4% while at 40%, the RE percentage ranged between 95.9 and 99.9% and at 80% pesticide concentration, it ranged between 91.7 and 100%. Results obtained stipulate the potential of natural resources as proficient mediators for pollution control.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"41 1","pages":"71-76"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73821164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Of late there is a tremendous increase in the eating out episodes of our population. In order to meet the demand there is an increase in the establishment of Food service units the throughout the country. In the western world the consumers are habituated to eating out. In view of the increase in the incidence of obesity and associated chronic health problem such as CVD, CHD, diabetes mellitus etc. a focus is being given to healthy eating out practices. The study surveyed chef’s working in select hotels and restaurants at Tirupati and Tirumala, which is a world renowned Pilgrim centre located in ChittoorDistrict in the state of Andhra Pradesh. The chef’s perception on the four aspects vizhealth, nutrition, practices and consumer concerns were assessed in the context of menu planning and food service. The results revealed that in both locations the chef’s of hotels showed a better Perception in all four areas when compared to the Chef’s of restaurants. The differences were significant out 0.01 percent. The findings also revealed that chefs of restaurants at Tirumala showed good perceptions in the areas of nutrition and health. A low level of perceptions was evident in practicing nutrition and consumer concern. Chef’s in general believed that nutrition is important in menu planning. Effortshowever, need to be to facilitate nutrition related practices in the Food cateringunits and increase consumer awareness and healthy eating out habits of consumers. Chefs thus, in strongly believed that nutrition is important in menu planning in food catering institutions, there is a great need to create facilitating environments to convert perceptions into sustaining practices.
{"title":"Chef’s Perception on Nutrition and Health","authors":"D. Vandana, D. L. Kusuma","doi":"10.9790/2402-1107015661","DOIUrl":"https://doi.org/10.9790/2402-1107015661","url":null,"abstract":"Of late there is a tremendous increase in the eating out episodes of our population. In order to meet the demand there is an increase in the establishment of Food service units the throughout the country. In the western world the consumers are habituated to eating out. In view of the increase in the incidence of obesity and associated chronic health problem such as CVD, CHD, diabetes mellitus etc. a focus is being given to healthy eating out practices. The study surveyed chef’s working in select hotels and restaurants at Tirupati and Tirumala, which is a world renowned Pilgrim centre located in ChittoorDistrict in the state of Andhra Pradesh. The chef’s perception on the four aspects vizhealth, nutrition, practices and consumer concerns were assessed in the context of menu planning and food service. The results revealed that in both locations the chef’s of hotels showed a better Perception in all four areas when compared to the Chef’s of restaurants. The differences were significant out 0.01 percent. The findings also revealed that chefs of restaurants at Tirumala showed good perceptions in the areas of nutrition and health. A low level of perceptions was evident in practicing nutrition and consumer concern. Chef’s in general believed that nutrition is important in menu planning. Effortshowever, need to be to facilitate nutrition related practices in the Food cateringunits and increase consumer awareness and healthy eating out habits of consumers. Chefs thus, in strongly believed that nutrition is important in menu planning in food catering institutions, there is a great need to create facilitating environments to convert perceptions into sustaining practices.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"83 1","pages":"56-61"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75742022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oluwatoyin Habibat Animashaun, O. Olorode, K. S. Sofunde, M. Idowu
Pasta is a stable food product that is eaten by both young and old in many parts of the world. The quality characteristics of pasta fortified with roasted sesame flour were evaluated. Sesame seeds were processed into flour after roasting and incorporated into wheat flour in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (wheat: roasted sesame flour). The functional, proximate and mineral composition of flour blends and sensory attribute of spaghetti produced from the blends were carried out according to standard methods. The result of functional properties revealed that values for flour blend with 50% sesame flour had the highest value for water absorption capacity, solubility and gelatin and least value for bulk density BD and swelling capacity. The result of proximate composition showed that values for protein, fat, fibre, ash, moisture and carbohydrate ranged from 6.78 to 15.16%, 1.05 to 1.33%, 0.23 to 0.68%, 1.29 to 1.98%, 10.50 to 13.11% and 70.27 to 76.50 respectively. From the result obtained, it can be concluded that acceptable spaghetti with high nutritional and sensory attributes can be produced from the blends of wheat-sesame at 20% inclusion level, which can help in solving the lingering problem of protein malnutrition.
{"title":"Quality Evaluation of Pasta Fortified With Roasted Sesame Flour","authors":"Oluwatoyin Habibat Animashaun, O. Olorode, K. S. Sofunde, M. Idowu","doi":"10.9790/2402-1107012934","DOIUrl":"https://doi.org/10.9790/2402-1107012934","url":null,"abstract":"Pasta is a stable food product that is eaten by both young and old in many parts of the world. The quality characteristics of pasta fortified with roasted sesame flour were evaluated. Sesame seeds were processed into flour after roasting and incorporated into wheat flour in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (wheat: roasted sesame flour). The functional, proximate and mineral composition of flour blends and sensory attribute of spaghetti produced from the blends were carried out according to standard methods. The result of functional properties revealed that values for flour blend with 50% sesame flour had the highest value for water absorption capacity, solubility and gelatin and least value for bulk density BD and swelling capacity. The result of proximate composition showed that values for protein, fat, fibre, ash, moisture and carbohydrate ranged from 6.78 to 15.16%, 1.05 to 1.33%, 0.23 to 0.68%, 1.29 to 1.98%, 10.50 to 13.11% and 70.27 to 76.50 respectively. From the result obtained, it can be concluded that acceptable spaghetti with high nutritional and sensory attributes can be produced from the blends of wheat-sesame at 20% inclusion level, which can help in solving the lingering problem of protein malnutrition.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"4 1","pages":"29-34"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88227984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In Chennai, Tamil Nadu food were contaminated and adulterated which are consumed by the consumers a those-hold level, food service firms such as hotels,catering service, etc. and especially when the street food are consumed. Food colouring are done by using highly chemical mixed colours which are not permitted to use in food items which are not good for our health and it may lead to food-borne diseases. Contamination of mycotoxins, metals and pesticides in food items which we consume daily such as milk,rice,etc which were found with highly toxic and carcinogenic. More number of people die every year due to food borne diseases. In order to prevent such things, food safety measures are prominent with an aim to prevent the consumers from health hazards and empowering the regulatory system.It is desirable to prevent adulteration and contamination of food items, if the consumers are aware of health hazards.
{"title":"Food Adulteration and Contamination-A Catastrophe","authors":"G. Vyralakshmi, G. Jayasheela","doi":"10.9790/2402-1107016270","DOIUrl":"https://doi.org/10.9790/2402-1107016270","url":null,"abstract":"In Chennai, Tamil Nadu food were contaminated and adulterated which are consumed by the consumers a those-hold level, food service firms such as hotels,catering service, etc. and especially when the street food are consumed. Food colouring are done by using highly chemical mixed colours which are not permitted to use in food items which are not good for our health and it may lead to food-borne diseases. Contamination of mycotoxins, metals and pesticides in food items which we consume daily such as milk,rice,etc which were found with highly toxic and carcinogenic. More number of people die every year due to food borne diseases. In order to prevent such things, food safety measures are prominent with an aim to prevent the consumers from health hazards and empowering the regulatory system.It is desirable to prevent adulteration and contamination of food items, if the consumers are aware of health hazards.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"18 1","pages":"62-70"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73213392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Available molybdenum in soil profiles of twelve (12) different locations of Ogun and Oyo States in South Western Nigeria was investigated to know its status with respect to soil depths.Soil samples derived from sedimentary and igneous/metamorphic rockscomprising of Alfisols (8 profiles) and Ultisols (4 profiles) were collected at four (4) different soil depths of 0-20 cm, 20-40 cm, 40-60 cm and 60-80 cm respectively from savanna and forest vegetational zones. Soil physic-chemical properties of pH, organic carbon, total nitrogen, CEC, clay, silt, and sand were determined using standard methods and correlated with the available molybdenum. The results showed that available molybdenum was positively correlated with pH, silt and clay (r = 0.403**, r = 0.072** and r = 0.025**) and also negatively correlated organic carbon, with total nitrogen, CEC and sand (r = -0.092**, r = 0.114**, r = 0.253** and r = -0.061**) respectively. The status of available Mo fell above the critical limits of 0.05 and 0.1ppm and as a result, Farmers are advised not to apply molybdenum fertilizers in these soils so as not to cause environmental pollution and soil toxicity.
{"title":"Available Molybdenum Forms Distribution in some Soil Profiles of Different Locations of Southwestern Nigeria.","authors":"O. Oseni, A. Taiwo, O. IjaolaT., O. S. Shoyemi","doi":"10.9790/2402-1106034245","DOIUrl":"https://doi.org/10.9790/2402-1106034245","url":null,"abstract":"Available molybdenum in soil profiles of twelve (12) different locations of Ogun and Oyo States in South Western Nigeria was investigated to know its status with respect to soil depths.Soil samples derived from sedimentary and igneous/metamorphic rockscomprising of Alfisols (8 profiles) and Ultisols (4 profiles) were collected at four (4) different soil depths of 0-20 cm, 20-40 cm, 40-60 cm and 60-80 cm respectively from savanna and forest vegetational zones. Soil physic-chemical properties of pH, organic carbon, total nitrogen, CEC, clay, silt, and sand were determined using standard methods and correlated with the available molybdenum. The results showed that available molybdenum was positively correlated with pH, silt and clay (r = 0.403**, r = 0.072** and r = 0.025**) and also negatively correlated organic carbon, with total nitrogen, CEC and sand (r = -0.092**, r = 0.114**, r = 0.253** and r = -0.061**) respectively. The status of available Mo fell above the critical limits of 0.05 and 0.1ppm and as a result, Farmers are advised not to apply molybdenum fertilizers in these soils so as not to cause environmental pollution and soil toxicity.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"17 1","pages":"42-45"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81703691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: To optimize bacteriocin producing medium and their characterization. Methods: Lactobacillus strain was isolated from marine water, Thirumullavaram beach, Kerala using MRS broth (Hi-Media, India) at 37 0 C for 48 hrs. The isolate was identified by 16S rRNA sequencing and phylogenetic analysis. Optimization of physiological parameters and carbon, nitrogen sources. Produced crude bacteriocin and antagonistic characteristics of bacteriocin against Klebsiella pneumoniae MTCC535 were studied by agar well diffusion method. Bacteriocin stability in different temperature and enzyme. Result: Lactobacillus rhamnosus strain isolated from marine water. Lactobacillus isolate was sequenced which shown high similarity with reference strain Lactobacillus rhamnosus ZY Accession number KC012630.1. Bacteriocin produced at 30 0 C, pH 7, 18 hrs. incubation time with 2% inoculum size and 2% NaCl concentration. It produced in presence of lactose and peptone. All the data validated by statistical analysis using paired t-test by MINITAB 14. This bacteriocin was stable at 100 0 C for 20 min, and it is in proteinaceous nature. Conclusion: These results indicated the potent strain produce bacteriocin. Maximum bacteriocin production was observed at 30 o C, 18 hrs. incubation, pH 7.0, 2% NaCl solution.
{"title":"Optimization and Physico-Chemical Characterization of a Bacteriocin Produced By Marine Lactobacillus Rhamnosus L43","authors":"Bharti Prakash Wadekar, S. M. Dharmadhikari","doi":"10.9790/2402-1107012128","DOIUrl":"https://doi.org/10.9790/2402-1107012128","url":null,"abstract":"Objective: To optimize bacteriocin producing medium and their characterization. Methods: Lactobacillus strain was isolated from marine water, Thirumullavaram beach, Kerala using MRS broth (Hi-Media, India) at 37 0 C for 48 hrs. The isolate was identified by 16S rRNA sequencing and phylogenetic analysis. Optimization of physiological parameters and carbon, nitrogen sources. Produced crude bacteriocin and antagonistic characteristics of bacteriocin against Klebsiella pneumoniae MTCC535 were studied by agar well diffusion method. Bacteriocin stability in different temperature and enzyme. Result: Lactobacillus rhamnosus strain isolated from marine water. Lactobacillus isolate was sequenced which shown high similarity with reference strain Lactobacillus rhamnosus ZY Accession number KC012630.1. Bacteriocin produced at 30 0 C, pH 7, 18 hrs. incubation time with 2% inoculum size and 2% NaCl concentration. It produced in presence of lactose and peptone. All the data validated by statistical analysis using paired t-test by MINITAB 14. This bacteriocin was stable at 100 0 C for 20 min, and it is in proteinaceous nature. Conclusion: These results indicated the potent strain produce bacteriocin. Maximum bacteriocin production was observed at 30 o C, 18 hrs. incubation, pH 7.0, 2% NaCl solution.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"2009 1","pages":"21-28"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82507054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Akabane, José Roberto Kassai, António César Galhardi
The transformational spirit of evolution made us as human beings that shaping both the landscapes we inhabit and the universe of thought we entertain; it moves along our experiences, everything that we observe, reflect and engage. This research in exploratory case format was carried out on a farm in Bolivia through the research project used to detect the perceptions, opinions and feelings of the participants based on their experiences for decades with permanent agriculture. It tried to get a thorough understanding essences of the central phenomenon that follows the teaching guide modified the principle of permaculture Brown (2009) describing the essential properties of permanent agriculture. As result reflections, the agricultural system fundamental transformation requires a change of perspective and cultural awareness around human interrelations with the natural and industrial world. It also challenges people to take action in their communities to adopt sustainable agricultural practices that meet a human needs on a scale practice can transform way we view our relationship for both earth and each other’s. And this success case with favorable performances especially in economic aspects shows a transition path for models that address the social, environmental and good governance.
{"title":"The Permanent Agriculture as a Means of Harmony between Nature Cycle and Human Being","authors":"G. Akabane, José Roberto Kassai, António César Galhardi","doi":"10.9790/2402-1106034655","DOIUrl":"https://doi.org/10.9790/2402-1106034655","url":null,"abstract":"The transformational spirit of evolution made us as human beings that shaping both the landscapes we inhabit and the universe of thought we entertain; it moves along our experiences, everything that we observe, reflect and engage. This research in exploratory case format was carried out on a farm in Bolivia through the research project used to detect the perceptions, opinions and feelings of the participants based on their experiences for decades with permanent agriculture. It tried to get a thorough understanding essences of the central phenomenon that follows the teaching guide modified the principle of permaculture Brown (2009) describing the essential properties of permanent agriculture. As result reflections, the agricultural system fundamental transformation requires a change of perspective and cultural awareness around human interrelations with the natural and industrial world. It also challenges people to take action in their communities to adopt sustainable agricultural practices that meet a human needs on a scale practice can transform way we view our relationship for both earth and each other’s. And this success case with favorable performances especially in economic aspects shows a transition path for models that address the social, environmental and good governance.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"62 1","pages":"46-55"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90253045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
U. Prodhan, Md. jahangir Alam, A. Sultana, Md Harun Rashid, T. Das, N. Akter, M. M. Rahman
An experimental study was design to assess the nutritional quality of the Rosogolla available in Dhaka and Tangail region of Bangladesh. Sweetmeats were collected from a branded shop in Mirpur road and non-branded Rosogolla in Dhaka city area and a branded shop in pachani bazar and non-branded Rosogolla available at old bus-stand of Tangail district area. Quality of the Rosogolla was evaluated by chemical, microbial and hazard analysis. It was found that quality differed according to the manufacturers of Rosogolla. The chemical analysis score implies that moisture, fat, protein, total sugar and ash content varied significantly (p<0.05) among four different types of Rosogolla. The mineral content i.e. Na, K, Mn, Fe, Zn and Ca in all samples were statistically significant (p<0.05). The toxic heavy metals such as As, Cr, Hg and Pb were not detected in all sample. It was found that the standard plate count in all sample were higher than the maximum permissible level of Bangladesh Standard and Testing Institute (BSTI) standard except R2 sample. Total coliform and total fungal count in all samples also found in unsatisfactory level. About 50% sample contained Salmonella and Staphylococcus aureus which may be a hazard to consumer as they are pathogenic bacteria.
{"title":"Quality Assessment of Sweetmeat (Rosogolla) Of Dhaka and Tangail Region of Bangladesh","authors":"U. Prodhan, Md. jahangir Alam, A. Sultana, Md Harun Rashid, T. Das, N. Akter, M. M. Rahman","doi":"10.9790/2402-1107010611","DOIUrl":"https://doi.org/10.9790/2402-1107010611","url":null,"abstract":"An experimental study was design to assess the nutritional quality of the Rosogolla available in Dhaka and Tangail region of Bangladesh. Sweetmeats were collected from a branded shop in Mirpur road and non-branded Rosogolla in Dhaka city area and a branded shop in pachani bazar and non-branded Rosogolla available at old bus-stand of Tangail district area. Quality of the Rosogolla was evaluated by chemical, microbial and hazard analysis. It was found that quality differed according to the manufacturers of Rosogolla. The chemical analysis score implies that moisture, fat, protein, total sugar and ash content varied significantly (p<0.05) among four different types of Rosogolla. The mineral content i.e. Na, K, Mn, Fe, Zn and Ca in all samples were statistically significant (p<0.05). The toxic heavy metals such as As, Cr, Hg and Pb were not detected in all sample. It was found that the standard plate count in all sample were higher than the maximum permissible level of Bangladesh Standard and Testing Institute (BSTI) standard except R2 sample. Total coliform and total fungal count in all samples also found in unsatisfactory level. About 50% sample contained Salmonella and Staphylococcus aureus which may be a hazard to consumer as they are pathogenic bacteria.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"11 1","pages":"06-11"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87501636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The release of azo dyes from various textile industries contributes a serious problem to the environment. The biological method of degrading these dyes is preferred over chemical and physical methods. In the present study, the potentiality of using Bacillus megaterium (MTCC 8371) for degrading four different azo dyes, namely methylene blue, methyl red, congo red, and orange –G, under optimum conditions were studied. Kirk’s media was used for the degradation study and it was found out that the organism degraded the dye best in Kirk’s media on the fifth day of incubation under neutral pH at 40oC. The degradation was estimated by using UV-VIS spectrophotometer. FTIR study was also carried out to find out the degraded compounds in the samples. TLC was performed to find out the Rƒ value of the degraded dyes. The molecular weight of laccase enzyme was identified by SDS-PAGE and the degradation was further conformed by laccase assay. GC –MS analysis was also performed for the further confirmation of degradation.
{"title":"Biodegradation of Azo Dyes Using Bacillus Megaterium and Its Phytotoxicity Study","authors":"Lekha R, Dr.Maleeka Begum, Dr.R. Ragunathan","doi":"10.9790/2402-1107011220","DOIUrl":"https://doi.org/10.9790/2402-1107011220","url":null,"abstract":"The release of azo dyes from various textile industries contributes a serious problem to the environment. The biological method of degrading these dyes is preferred over chemical and physical methods. In the present study, the potentiality of using Bacillus megaterium (MTCC 8371) for degrading four different azo dyes, namely methylene blue, methyl red, congo red, and orange –G, under optimum conditions were studied. Kirk’s media was used for the degradation study and it was found out that the organism degraded the dye best in Kirk’s media on the fifth day of incubation under neutral pH at 40oC. The degradation was estimated by using UV-VIS spectrophotometer. FTIR study was also carried out to find out the degraded compounds in the samples. TLC was performed to find out the Rƒ value of the degraded dyes. The molecular weight of laccase enzyme was identified by SDS-PAGE and the degradation was further conformed by laccase assay. GC –MS analysis was also performed for the further confirmation of degradation.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"133 1","pages":"12-20"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76570884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
It is my specific intention to demonstrate that “Organic wine”, that has imposed a crucial fashion in several countries of all over the world, letting its cost grow hawful, may be severally perilous for Human Health, since the cover crops used to manure roots of vine can contain, beside hay or trifolium, even vetch, lupins and faba vicia minor (field beans), that contain vicine, a glycoside that can drive to anemia, favism and finally, if not tempestively treated, death of the habitué of wine tasting or drinking. I have detected great percentages of vicine in the fresh young leaves, in the first unripe grapes and finally in the Organic wine itself that was manured with lupins, vetch and field beans.
{"title":"Several “Organic” Vineyards, Manuered And Fertilized With Special Cover Crops, Produce Organic Wine: Its Habitual Consumption Can Result Letal To Man","authors":"L. Martini","doi":"10.9790/2402-1107018386","DOIUrl":"https://doi.org/10.9790/2402-1107018386","url":null,"abstract":"It is my specific intention to demonstrate that “Organic wine”, that has imposed a crucial fashion in several countries of all over the world, letting its cost grow hawful, may be severally perilous for Human Health, since the cover crops used to manure roots of vine can contain, beside hay or trifolium, even vetch, lupins and faba vicia minor (field beans), that contain vicine, a glycoside that can drive to anemia, favism and finally, if not tempestively treated, death of the habitué of wine tasting or drinking. I have detected great percentages of vicine in the fresh young leaves, in the first unripe grapes and finally in the Organic wine itself that was manured with lupins, vetch and field beans.","PeriodicalId":14546,"journal":{"name":"IOSR Journal of Environmental Science, Toxicology and Food Technology","volume":"79 1","pages":"83-86"},"PeriodicalIF":0.0,"publicationDate":"2017-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83775221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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