#physicochemical properties

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Physicochemical properties and heavy metal concentrations in the drinking water of San Francisco, Agusan Del Sur, Philippines

Concerned about the safety of public drinking water supply, this study delved into the drinking water system in San Francisco, Agusan del Sur, Philippines. There were two areas of concern in this study: the physicochemical properties which include alkalinity, conductivity, pH, salinity, total dissolved solids (TDS), total hardness, total suspended solids (TSS), and turbidity; and the heavy metal contaminants which include cadmium, chromium, cobalt, copper, lead, manganese, and nickel. The physicochemical properties and chemical contaminants present in both untreated and treated water were described based on their measured levels and were evaluated using the PNSDW 2017 and WHO-GDWQ. The findings showed that there is a decrease of levels in conductivity, TSS, turbidity, and manganese after the water treatment. The levels of total hardness at 303.02 mg/L fail to conform to the PNSDW 2017 and WHO-GDWQ standards while the rest of the physicochemical properties (alkalinity, conductivity, pH, salinity, TDS, total hardness, TSS, and turbidity) are under the maximum allowable level (MAL). The levels of Cadmium, Chromium, Copper, Lead, Manganese, and Nickel are lower than the MAL value of the PNSDW 2017 and WHO-GDWQ. Manganese, which has no health-associated risk but might affect water acceptability, is measured at 0.008 mg/L and is lower than the MAL at 0.4000 mg/L in both standards. Generally, the water is not acceptable for drinking due to high levels of total hardness. Other mandatory parameters for microbiological quality are recommended to determine the suitability of the drinking water for human consumption.

[oaresearchpaper]

Physicochemical properties and heavy metal concentrations in the drinking water of San Francisco…

Concerned about the safety of public drinking water supply, this study delved into the drinking water system in San Francisco, Agusan del Sur, Philippines. There were two areas of concern in this study: the physicochemical properties which include alkalinity, conductivity, pH, salinity, total dissolved solids (TDS), total hardness, total suspended solids (TSS), and turbidity; and the heavy metal contaminants which include cadmium, chromium, cobalt, copper, lead, manganese, and nickel. The physicochemical properties and chemical contaminants present in both untreated and treated water were described based on their measured levels and were evaluated using the PNSDW 2017 and WHO-GDWQ. The findings showed that there is a decrease of levels in conductivity, TSS, turbidity, and manganese after the water treatment. The levels of total hardness at 303.02 mg/L fail to conform to the PNSDW 2017 and WHO-GDWQ standards while the rest of the physicochemical properties (alkalinity, conductivity, pH, salinity, TDS, total hardness, TSS, and turbidity) are under the maximum allowable level (MAL). The levels of Cadmium, Chromium, Copper, Lead, Manganese, and Nickel are lower than the MAL value of the PNSDW 2017 and WHO-GDWQ. Manganese, which has no health-associated risk but might affect water acceptability, is measured at 0.008 mg/L and is lower than the MAL at 0.4000 mg/L in both standards. Generally, the water is not acceptable for drinking due to high levels of total hardness. Other mandatory parameters for microbiological quality are recommended to determine the suitability of the drinking water for human consumption.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.

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Effect of pollination time to improve physicochemical characteristics of ‘dhakki’ dates

To assess the effects of different pollination times to improve physicochemical characteristics of Dhakki table dates, an experiment was conducted during 2012 and 2013 at Date Palm Research Orchard of Gomal University Dera Ismail Khan Khyber Pakhtunkhwa-Pakistan. The experiment was comprised of seven different treatments of pollination times i.e., at 1st, 2nd, 3rd, 4th, 5th, 6th and 8th days after spathe cracking and carried out in RCB Design having three replications. Single pollen source was used for pollination by inserting 3 male strands into the female spathe respectively. Different variables were recorded during the experiment that included fruit set (%), days to fruit set, fruit drop (%), days to maturity, Physicochemical characteristics and fruit yield (kg/tree). The results indicated that pollination times had a significant effect on all the parameters studied. Maximum fruit set (91.15, 90.15 %) and fruit yield (86.82, 87.15 kg palm-1) for both years were recorded when pollination was carried out on the 2nd day after spathe cracking. In delaying pollination average values of these parameters decreased. However, in late pollination at 8th days of spathe cracking produced maximum fruit length (4.26, 4.27 cm), fruit weight (21.20, 20.95 gm), and total sugars (17.91, 17.94 %). Based on these findings it can be suggested that pollination on the 2nd day after spathe cracking is the most effective for getting maximum fruit set and economical yield of Dhakki date palm cultivar.

[oaresearchpaper]

Concerned about the safety of public drinking water supply, this study delved into the drinking water system in San Francisco, Agusan del Sur, Philippines. There were two areas of concern in this study: the physicochemical properties which include alkalinity, conductivity, pH, salinity, total dissolved solids (TDS), total hardness, total suspended solids (TSS), and turbidity; and the heavy metal contaminants which include cadmium, chromium, cobalt, copper, lead, manganese, and nickel. The physicochemical properties and chemical contaminants present in both untreated and treated water were described based on their measured levels and were evaluated using the PNSDW 2017 and WHO-GDWQ. The findings showed that there is a decrease of levels in conductivity, TSS, turbidity, and manganese after the water treatment. The levels of total hardness at 303.02 mg/L fail to conform to the PNSDW 2017 and WHO-GDWQ standards while the rest of the physicochemical properties (alkalinity, conductivity, pH, salinity, TDS, total hardness, TSS, and turbidity) are under the maximum allowable level (MAL). The levels of Cadmium, Chromium, Copper, Lead, Manganese, and Nickel are lower than the MAL value of the PNSDW 2017 and WHO-GDWQ. Manganese, which has no health-associated risk but might affect water acceptability, is measured at 0.008 mg/L and is lower than the MAL at 0.4000 mg/L in both standards. Generally, the water is not acceptable for drinking due to high levels of total hardness. Other mandatory parameters for microbiological quality are recommended to determine the suitability of the drinking water for human consumption.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.

[oaresearchpaper]

Concerned about the safety of public drinking water supply, this study delved into the drinking water system in San Francisco, Agusan del Sur, Philippines. There were two areas of concern in this study: the physicochemical properties which include alkalinity, conductivity, pH, salinity, total dissolved solids (TDS), total hardness, total suspended solids (TSS), and turbidity; and the heavy metal contaminants which include cadmium, chromium, cobalt, copper, lead, manganese, and nickel. The physicochemical properties and chemical contaminants present in both untreated and treated water were described based on their measured levels and were evaluated using the PNSDW 2017 and WHO-GDWQ. The findings showed that there is a decrease of levels in conductivity, TSS, turbidity, and manganese after the water treatment. The levels of total hardness at 303.02 mg/L fail to conform to the PNSDW 2017 and WHO-GDWQ standards while the rest of the physicochemical properties (alkalinity, conductivity, pH, salinity, TDS, total hardness, TSS, and turbidity) are under the maximum allowable level (MAL). The levels of Cadmium, Chromium, Copper, Lead, Manganese, and Nickel are lower than the MAL value of the PNSDW 2017 and WHO-GDWQ. Manganese, which has no health-associated risk but might affect water acceptability, is measured at 0.008 mg/L and is lower than the MAL at 0.4000 mg/L in both standards. Generally, the water is not acceptable for drinking due to high levels of total hardness. Other mandatory parameters for microbiological quality are recommended to determine the suitability of the drinking water for human consumption.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.