Temat: mineral salts - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Physico-chemical quality of drinking water in the south of Algeria (Case of El-Oued region) study of excess minerals
Autorzy:: Zobeidi, A.
Moussaoui, L.
Powiązania:: https://bibliotekanauki.pl/articles/411625.pdf
Data publikacji:: 2013
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: mineral salts
drinking water
El-Oued
urinary calculi
Opis:: The aim of this study was to determine the physicochemical composition of water intended for human consumption in several regions of El-Oued - Algeria. Excess minerals in drinking water, including magnesium, calcium, sulfates, chloride and fluorides play a fundamental role in the prevention of urinary calculi, which are formed mainly from calcium oxalate. The results revealed that wholes water samples are analyzed magnesium ([Mg 2+] > 50 mg / L). The rate of sulfate ions average 638 mg / l, exceeding the maximum allowable concentration (MAC) recommended by WHO ([SO42ˉ] > 250 mg / L). In addition, 85 % had excess fluoride [Fˉ] > 0.85 mg / L, and 100 % are calcium, the rate of Ca2+ is greater than 150 mg / L.
Źródło:: International Letters of Chemistry, Physics and Astronomy; 2013, 11; 38-43
2299-3843
Pojawia się w:: International Letters of Chemistry, Physics and Astronomy
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: The Effect of Mineral Salt on Reactive Dye Removal from Aqueous Solutions by Ultrafiltration
Autorzy:: Ahmed, Arif Eftekhar
Majewska-Nowak, Katarzyna
Grzegorzek, Martyna
Szymanek, Igor
Powiązania:: https://bibliotekanauki.pl/articles/2202134.pdf
Data publikacji:: 2022
Wydawca:: Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:: reactive dye
ultrafiltration
dye rejection
flux
mineral salts
Opis:: The effect of mineral salt on the reactive dye removal was evaluated by using flat ultrafiltration (UF) membranes made of polyethersulfone (PES) and regenerated cellulose (C). Five reactive dyes varied in molecular weight (Reactive Orange 16, Remazol Brilliant Blue R, Reactive Orange 20, Reactive Black 5, Reactive Read 120) were used in the UF experiments. The applied membranes were characterized by the cut-off value equal to 10 kDa. The ultrafiltration process was performed in a dead-end mode under the transmembrane pressure of 0.2 MPa. Dye concentration in model solutions was equal to 100 mg/dm3. Two various mineral salts (NaCl and Na2SO4) were chosen to simulate the composition of dye-house baths. The concentration of monovalent and divalent salt in model dye solutions amounted to 1–2 g/dm3. Transport and separation properties of the UF membranes towards reactive dyes and mineral salts were evaluated. It was found that the separation efficiency of all tested dyes was dependent on the mineral salt presence. The effect of mineral salt on dye retention was more pronounced for membrane made of regenerated cellulose (C) than for polyethersulfone membrane (PES). In the case of the C membrane the dye retention coefficients varied in the wide range – from 55 to 83%, whereas for PES membrane the degree of dye separation was less diverse and amounted to 81–96%. The presence of mineral salt in water and dye solutions generally worsen the membrane permeability due to osmotic pressure increase as well as enhancing adsorptive fouling of dye particles in membrane matrix.
Źródło:: Journal of Ecological Engineering; 2022, 23, 10; 239--247
2299-8993
Pojawia się w:: Journal of Ecological Engineering
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Acid whey-based smoothies with probiotic strains
Autorzy:: Kielczewska, K.
Pietrzak-Fiecko, R.
Nalepa, B.
Powiązania:: https://bibliotekanauki.pl/articles/1192516.pdf
Data publikacji:: 2020
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: acid whey
mineral salts
sensory analysis
Lactobacillus rhamnosus HN001
probiotics
smoothie
beverages
Opis:: The aim of study was to determine potential applications of acid whey in the production of whey-based beverages containing plant-based ingredients in equal proportions to acid whey (1:1): beverage 1 with the addition of carrot, rosehip and sea-buckthorn purée; beverage 2 with addition of pear purée and sour cherry juice; beverage 3 with the addition of parsley and banana purée. The composition and mineral content of acid whey were determined. Whey-based beverages containing fruit and vegetables were analysed for mineral content, sensory attributes and the survivability of Lactobacillus rhamnosus HN001 probiotic bacteria. Acid whey is characterised by a low content of major milk components, namely fat (0.441 g kg-1), protein (2.978 g kg-1), especially of whey protein in native form (0.052 g kg-1), lactose (42 g kg-1) and lactic acid (6.304 g kg-1). Acid whey is abundant in mineral nutrients, including calcium (1199 mg kg-1), magnesium (87.1 mg kg-1) and potassium (1533 mg kg-1). The mineral analysis revealed that the addition of fruit and vegetables increased the iron content of beverages 2 and 3, and the content of potassium and magnesium in beverage 3. Beverage 3 (100 g) met the Recommended Dietary Allowances (RDA) for potassium and magnesium in 25% and 15%, respectively, in children aged 4 to 7. Whey-based beverages had uniform colour and consistency. The predominant taste and aroma were those associated with the fruit and vegetables, followed by some sweet flavour and aroma, whereas the acidic flavour was moderately discernible. All beverages containing fruit and vegetables received very high scores in a sensory evaluation. The survival of the probiotic strain was monitored for two weeks during which bacterial counts remained stable at 7 log cfu ml-1. Smoothies based on acid whey with the addition of fruit and vegetables and the probiotic strain are functional foods that are recommended for people with nutrient deficiencies.
Źródło:: Journal of Elementology; 2020, 25, 4; 1435-1448
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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