Studies on the Effect of Gamma, Laser Irradiation and Progesterone Treatments on Gerbera Leaves
Sami Ali Metwally,
Abd-El Rhaman Elariean Awad,
Bedour Helmy Abou-Leila,
Tarek Abd Allah El Tayeb,
Ibrahem El Abasery Habba
Issue:
Volume 3, Issue 6, December 2015
Pages:
43-50
Received:
3 November 2015
Accepted:
17 November 2015
Published:
10 December 2015
Abstract: The present study, we aimed to evaluate the effect of progesterone (prog.) concentrations (10, 20 and 30 ppm), gamma rays (γ) doses (100,150 and 250 rad), helium neon laser rays (He-Ne) exposure time (1.0, 5.5 and 11.5 min.) and argon laser rays (Ar) exposure time (1.0, 7.5 and 15.5 min.) and some interaction treatments between progesterone and irradiation treatments on biochemical constituents i.e. growth regulators and some enzymes activity in gerbera leaves. For this reason, at the greenhouse of the National Research Centre, Dokki, Giza, Egypt. Pot experiments were carried out two successive seasons of 2006 and 2007, and growth regulators (IAA, GA3, Cytok. and ABA), some enzymes activity in gerbera leaves (POD, CAT, Alk. phosph and Acid. phosph) and protein content were determined. The results showed that, low conc. of progesterone hormone, low exposure time of argon and He-Ne laser has a great effect on increasing POD activities and Cytokine content. Gamma rays at 150 rad increased ABA, POD, CAT and Alkaline and acid phosphatase, while 250 rad increased IAA and GA-like substances. The least value of alkaline phosphatase activity was recorded by progesterone treatments.
Abstract: The present study, we aimed to evaluate the effect of progesterone (prog.) concentrations (10, 20 and 30 ppm), gamma rays (γ) doses (100,150 and 250 rad), helium neon laser rays (He-Ne) exposure time (1.0, 5.5 and 11.5 min.) and argon laser rays (Ar) exposure time (1.0, 7.5 and 15.5 min.) and some interaction treatments between progesterone and irr...
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Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
Mahendra Kumar Trivedi,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Ragini Singh,
Snehasis Jana
Issue:
Volume 3, Issue 6, December 2015
Pages:
51-58
Received:
17 October 2015
Accepted:
15 November 2015
Published:
21 December 2015
Abstract: The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.
Abstract: The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield...
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Comprehensive Evaluation of Dynamic Impact as a Measure of Potato Quality
Mostafa M. Azam,
Ayman H. Amer Eissa
Issue:
Volume 3, Issue 6, December 2015
Pages:
59-68
Received:
30 May 2015
Accepted:
16 June 2015
Published:
22 December 2015
Abstract: Comprehensive evaluation of dynamic impact (free fall) of potato tubers were conducted to ascertain relation of drop height, impact surface, water irrigation also the size of tubers on impact parameters such as (bruise area, impact energy, absorbed energy, coefficient of restitution and dynamic stiffness factor). In addition, five different impact surfaces were used namely (cardboard, wood, steel, plastic and foam) on the platform of the equipment. Potato tubers under different water irrigation (fresh water and treated water) were divided into two mass groups (90 -180 g), M1, and (1- 90 g), M2. Tubers dropped from four heights (40, 30, 20, 10 cm) onto the different surfaces and the different impact parameters were measured. Results showed impact damage measured in terms of bruise diameter is highly influenced by the impact surfaces. Steel surface inflicted the greatest impact damage on the tubers. Impact energy of tuber is greatly influenced by drop height and mass of tuber. Tuber, which dropped from heights (40 cm), absorbed the greatest energy indicating that they suffered the most impact damage. Dynamic stiffness factor for tuber was decreased by increasing storage period. Tuber with low dynamic stiffness factor led to more absorbed energy than tuber with higher dynamic stiffness factor. Moreover, designers of potato harvesters, packaging materials, processing plants and handlers of potato tubers to reduce mechanical damage, especially those due to impact and ensure good quality products, can use results obtained.
Abstract: Comprehensive evaluation of dynamic impact (free fall) of potato tubers were conducted to ascertain relation of drop height, impact surface, water irrigation also the size of tubers on impact parameters such as (bruise area, impact energy, absorbed energy, coefficient of restitution and dynamic stiffness factor). In addition, five different impact ...
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