O pochodzeniu wczesnośredniowiecznych szklanych paciorków z metalową tuleją z wczesnośredniowiecznych ośrodków grodowych w Wielkopolsce i na Ziemi Lubuskiej

Tear fluid, composed of lipid, aqueous, and mucin layers, contains electrolytes, water, proteins, peptides, and glycoproteins. Its components may serve as diagnostic indicators of local and systemic diseases. The aim of the study was to conduct literature review in order to identify the current methods of tear collection. The most commonly used method which was relatively easy to perform and allowed to obtain sufficient tear volume for further chemical and physical analysis was selected through PubMed database search for the following keywords: tear sampling, human tears, chemical analysis of tears, physical tear analysis, animal tear sampling. Final criteria of articles selection were: human tears, tear sample collection, chemical and physical analysis of tears. Time of publication of the articles not older than 1995. The analysis of 70 articles revealed that the most common tear fluid collection methods are Schirmer tear strips and capillary tubes. Thus, we recommend the use of Schirmer strips and microcapillary tubes as the cheapest and easiest methods for sampling of tear fluid for further chemical analysis.

The current study aimed to add pumpkin seed oil as an alternative of fat in mayonnaise without any effectiveness on the physicochemical and organoleptic properties for those product. The oil extracted from local (Iraqi) pumpkin seeds using the Soxhlet apparatus was 50%. Some chemical and physical analysis were performed. The physical analysis was done such as refractive index, viscosity, relative density, and pH at 25°C, the results were 1.48, 41c, 0.79 and 7.23, respectively. The chemical analysis such as peroxide value and free fatty acids were examined as 1.70 and 0.13, respectively. The vitamins such as E, A and D3 using (HPLC) were examined at rates 28.08, 13.17, and 1.38%, respectively. Phenols also were detected using (GC), the highest result for phenol was Vanillin (13.07%) followed by Vanillic acid (11.69) and p-coumaric acid (12.45), respectively. Whereas the fatty acids like palmitic, stearic, oleic, linoleic, linolenic, formic, lactic, acetic, propionic and butyric acids were detected in the extracted oil, they have different percentages, and the highest was 38.10% linoleic acid followed by 22.02% Oleic acid and 16.45% palmitic acid. Then, the physicochemical analysis has been done for two samples of mayonnaise made from pumpkin seeds oil and sunflower oil sample for 1, 2 and 4 weeks at a temperature (25 °C). The physical analysis was detected such as pH, solids percentage, refractive index, thermal stability of the emulsion and microscopic structure. Meanwhile, the chemical analysis also was detected such as, thiobarbituric acid (TBA), peroxide value and free fatty acids. Finally, sensory evaluation was carried out for two samples of mayonnaise made from pumpkin seeds oil and sunflower oil. The results showed that the pumpkin seed oil could improve the sensory properties of mayonnaise. Thus, this study was aimed to find healthy alternative fats that have nutritional benefits as well as to manufacture food products such as mayonnaise which was rich in antioxidants could enhances human health nutritionally and shelf life.

The contained sample handling and analysis system (CSHAS) system supports the handling and analysis of Mars returned samples in a sample receiving facility (SRF). CSHAS builds upon prior efforts for spaceborne cell culturing systems, incorporating new technologies from related fields such as biomedical devices and semiconductor manufacturing. The CSHAS system uses the NASA Cell Culture Unit (CCU) as the basis for a new instrument for automated handling and analysis of a subset (e.g., fine particles) of the sample. The CCU, an autonomous bioreactor habitat being developed by Aurora Flight Sciences (AFS) for NASA, was developed for use aboard the International Space Station. The CCU has several features — including sample segregation and containment, automated sub-sampling, video microscopy, thermal conditioning, and environmental sensing — that are applicable for use in returned Mars sample handling and analysis. Our effort is to adapt the CCU flight system for use on Earth to perform analysis, testing, preparation and other functions in support of defined Mars returned sample handling and analysis protocols. The CSHAS technology development effort focuses on: (1) defining the specific role(s) for CSHAS in the Mars returned sample handling protocols, (2) determining the needed modifications to the existing CCU design, (3) implementing the appropriate modifications through subsystem design modifications and component selection, and (4) developing a breadboard system that is capable of demonstrating the applicable functions (e.g., sample handling, reagent addition/sample extraction, chemical and physical analysis, bioisolation) in a SRF-relevant laboratory environment. The result of this activity will be to bring the CSHAS technology to a maturity of TRL-4 (i.e., breadboard system in laboratory environment), setting the stage for follow-on efforts to advance the technology to TRL-6 (i.e., prototype demonstration in SRF analogue environment). The CSHAS development is responsive to a need for systems to allow preparation and testing of a returned Mars sample. The need to protect both the Earth's population and the sample itself from contamination presents one of the most technically complex aspects of the Mars sample return (MSR) mission. The CSHAS system described herein would significantly advance our ability to perform physical and chemical analyses, life detection tests, and biohazard detection tests and other analyses so as to reduce the safely risk and enhance the scientific return for this critical MSR operation.

Groundwater is a vital source of clean water, valued for its high quality, abundant reserves, accessibility, and cost-effectiveness. As a result, effective management is crucial to ensure compliance with relevant standards. However, rapid population growth and increasing human activities have raised the demand for groundwater, which, in turn, impacts its characteristics. These changes can include altered composition, imbalances in autotrophic nutrients, contamination by heavy metals, and seawater intrusion. The availability of reliable groundwater quality data is essential for sustainable development in Pekanbaru City. This research aims to assess the groundwater quality in Rumbai District, explore its hydrogeochemical characteristics, and analyze the distribution of bicarbonate based on physical and chemical parameters. This study is particularly significant as there has been no previous hydrogeochemical analysis of the peatland areas in this region. The research method involves a comprehensive analysis of groundwater conditions, focusing on both physical and chemical factors. The physical condition analysis includes the organoleptic assessment of smell to detect unusual odors, color inspection, and temperature. Total Dissolved Solids (TDS) and electrical conductivity (EC) levels are also measured, providing insight into the water's biological and chemical characteristics. The chemical condition analysis includes pH testing to assess the water's acidity or alkalinity, along with major ion analysis to evaluate the concentrations of cations like calcium, magnesium, sodium, and potassium, and anions such as chloride, sulfate, bicarbonate, and nitrate. For accurate results, proper sample collection using sterilized containers is critical, along with the use of replicates and instrument calibration. Data interpretation involves comparing the findings to established water quality standards, such as those from the World Health Organization (WHO), to assess the groundwater's suitability for consumption or other uses. Based on chemical properties standardized by the Ministry of Health, such as the pH value of water still meets the standard of 7.7, Na+ with an average of all stations is 20.49 Mg/l which still meets the standard, HCO3- with an average of all stations is 59.63 Mg/l l still meets the standard, CI- with the average of all stations is 19.75 Mg/l still meets the standard, SO42- with the average of all stations is 2.81 Mg/l still meets the standard. At ST-01, ST-02, ST-03, ST-04, ST-05, and ST-09, the groundwater meets the standards based on chemical analysis but does not meet the standards based on physical analysis. Meanwhile, ST-06, ST-07, ST-08, and ST-09 meet the required water quality standards based on both physical and chemical standards. Therefore, at ST-01, ST-02, ST-03, ST-04, ST-05, and ST-09, the groundwater is not suitable for use. So based on its chemical properties it still meets quality standards but this groundwater is influenced by the physical properties of groundwater which is not suitable for use at several stations. This study identifies four types of groundwater characteristics: the Na(K)-SO4 type, found at stations ST-01, ST-02, ST-04, ST-07, and ST-04; the Na(K)-HCO3 type, found at station ST-03; the Ca(Mg)-HCO3 type, found at stations ST-05, ST-06, and ST-08; and the Ca(Mg)-SO4 type, found at station ST-10.

This research was aimed to determine the effect of addition of aloe vera gel toward characteristic of skin lotion and to determine the best addition of aloe vera gel. This research used a completely randomized design (CRD) consisiting of 5 treatments and 3 replications. Data were analyzed statistically using ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. Treatment in the present research is the addition of aloe vera gel at 0 g; 5 g; 10 g; 15 g; and 20 g. The observations to the result of skin lotion product were organoleptic, physical analysis, chemical analysis, product moisturize test, irritation test, microbiological analysis and antioxidant activity test. The physical analysis which is observed such as viscosity, specific gravity, emulsion stability and chemical analysis which is observed such as pH value. The result of this research showed that the difference in addition of aloe vera gel to skin lotion significantly affected to specific gravity, moisture activities of product, pH and antioxidant activity and did not significantly affected to viscosity and emulsion stability. The best products based on organoleptic test on skin lotion was treatment B (addition of aloe vera gel 5 g), with an average of panelists score to appearance 87%, color 83%, aroma 70%, thick consistency 77% and stickiness 87%, while the result physical and chemical analysis skin lotion of treatment B (addition of aloe vera gel 5 g) is viscosity 8.333 cP; specific gravity 1,01; emulsion stability 100%; product moisture 98,07%; pH value 7,771; antioxidant activity 16,60%; irritation value 0; and total plate count 9,5 x 101 cfu/ml.

Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several physical, chemical, microbiological and sensory analyses. Physical and chemical analyses were undertaken for acidity, pH and °Brix; microbiological analyses for total heat-tolerant coliforms, Salmonella sp, molds, yeasts; sensory aspects such as physical features, aroma, flavor and texture, coupled to purchase intention among tasters were investigated. Both formulations comprised physical, chemical and microbiological parameters within standards. Sensory evaluation showed satisfactory results and research on purchase intention showed approximately 80% acceptability. Results from physical, chemical and microbiological tests showed that pickled pepper seasoned with Parmesan cheese may be prepared with citric acid as a preservative. Sensory evaluation and purchase intention indicate a real production and sale possibility of pickled peppers seasoned with Parmesan cheese by family cottage industries.

<p align="center"><strong><em>Abstrak</em></strong></p><p>Kahwa’s leaves hard candy is known as one of the very popular food products by the community with variety of form and taste. The purpose of this research is to produce hard candy from kahwa’s leaf extract which can be a healthy snack. Since the activity of antioxidant and polyphenols will provide good health effects for the body. Moreover, this will increase the utilization of kahwa’s leaves. The stages of this research start with making of kahwa leaf extract, making hard candy, chemical and physical analysis (moisture content, ash content , sacarosa, hardness, ALT, Organoleptic, antioxidant, and polyphenol). The results showed that the moisture content 1,64 - 2,02%. sakarosa 41,12 – 54,31%, ALT 0,4 x 10<sup>2 - </sup>2,53 x 10<sup>2 </sup>cfu/g, and the ash content 0,05%-0,34%, of the hard candy leaves of kahwa have met Indonesian National Standard (SNI). The content of antioxidants and polyphenols from hard candy leaves kahwa is 39,72 – 81,97 %.dan 725,833 – 1409.722 mg GaE/gram. The results show that the taste, flavour, texture and color of kahwa’s leaves <em>hard candy</em> organoleptically favored by panelists</p><p>Key word : <em>Hard candy</em>, Kahwa’s Leaves, Chemical analysis, physical Analysis</p><p> </p>

The depletion of fossil fuels and the increase in greenhouse gas emissions have sparked public concern. Along with the problems occurred, the need for energy continues to increase, while energy source reserves are decreasing. This research was conducted with an aim to determine the effect of the addition of Ni-Fe/NZA catalyst on bio-oil yield from the pyrolysis process of sugarcane bagasse waste. Chemical analysis was carried out using GC-MS instrument and physical analysis was carried out using a pycnometer, viscometer, pH meter, and bomb calorimeter. The results showed that the bio-oil produced had better quality as evidenced by a series of chemical and physical analysis, so bio-oil can be used as a renewable alternative fuel with dominant compounds in the form of furfural and acetic acid. The highest bio-oil yield was obtained at 1% catalyst weight percentage and at the temperature of 400℃ of 48.1%. The density of bio-oil had a range of 0.93-1.01 gr/mL, bio-oil viscosity ranged from 25.75-30.01 cP and Bio-oil pH ranged from 2.62-3.27. The fastest first drop of bio-oil was obtained at 105℃. The calorific value had a range of 20.26-27.05 MJ/kg. It can then be concluded that Ni-Fe/NZA has great potential as a catalyst in the pyrolysis process and improves the quality of bio-oil produced in the development of sustainable technology.

This study aims to comparesynthetic and natural colour on quality and characteristics of sugar cotton. The research was conducted in April-June 2014 at Laboratory of Product Development and Laboratory of Food Analysis, Faculty of Agriculture, Muhammadiyah University of Sidoarjo. The experiment was arranged in a randomized block design (RBD) with 7 treatment consisting:withoutcolour (control), addition of synthetic colourand natural colourwithin ratio 12 ml:0 g, 8 ml:16 g, 8 ml:32 g, 4 ml:16 g, 4 ml:24 g, and 0 ml:48 gr. The measured variables were chemical analysis (concentration of sucrose, glucose and fructose), physical analysis (volume, weight shrinkage, durability sugar cotton inside and outside plastic) and organoleptic analysis (color, taste, aroma, and texture). The data of chemical and physical analysis were analyzed by Anova followed by HSD 5%, while organoleptic was analyzed by Friedman test and method of De Garmo to find the best treatment. Comparison between synthetic colourand natural colour were significantlydifferent on the levels of sucrose, glucose, fructose, volume analysis, resilience in plastic and outer plastic resistance; and significantly affect the color and flavor, but not significantly different on taste and texture. Overall, the best treatment was without natural preservatives and artificial; but the all treatment with preservatives, synthetic colour of 8 ml treatment and 16 g natural colourwas the best treatment.

Medieval and early modern ceramics from Azemmour (Morocco) - Textural, mineralogical and chemical analysis

This study aimed to determine the best of protein concentrate fortification of nile tilapia (Oreochromis niloticus) on sweet bread. The treatment given consists of K0 (without fortification of fish protein concentrate), K1 (5% of fish protein concentrate fortification), K2 (10% of fish protein concentrate fortification), K3 (15% of fish protein concentrate fortification). The parameters analyzed in this study were sensory, physical and chemical analysis. The results showed that tilapia protein concentrate fortification had a significant effect on the sensory (organoleptic) value, physical analysis (volume development test) and chemical analysis (moisture, protein, fat, and carbohydrate content), but did not significantly affect on ash content. The best treatment was K1 (5% of fish protein concentrate fortification) with an average number of panelists who liked 77 people (96.25%), with the characteristics of bread which included appearance (brownish yellow and there were a few brown spots), aroma (typical of bread), texture (soft, elastis and good), taste (sweet) with development volume, moisture, ash, protein, fat, and carbohydrate content was 81.55%, 28.71%, 1.21%, 14.93%, 9.35%, and 45.80%, respectively.

The use of oxygen, strontium and lead isotopes to provenance ancient glasses in the Middle East

Sudan is one of the African countries with higher livestock population. The total livestock population of the country is estimated at 31.78 millions of cattle, 41 millions of sheep, 32.22 millions of goats and 4.92 millions of camels. This huge population of livestock provides many opportunities for the development of the leather sector in the country. The main source of raw material for the Sudan tanning sector comes from sheep, goat and cattle. Camel (Camelus dromedarius) is one of the most important livestock uniquely adapted to hot dry environments. Sudan holds the second largest camel population in the world (about 4.92 million). Camels in Sudan and elsewhere are classified as pack (heavy) and riding (light) types according to their function. Recent studies have been made to classify the camels according to their performance (dairy camels, meat camels, dual purpose camels and racing camels). In the present study, camel hides were used for manufacture of upper crust leathers and compare with conventional cow hides. Histological analysis of the camel hide and cow hide has been carried out at soaking operation. The physical and chemical analysis indicates that the experimental camel leathers are comparable to control cow leathers in terms of all the properties. The bulk properties for the experimental leathers are better than control leathers. Scanning electron microscopic analysis for both control and experimental leather samples show good separation of fiber bundles. The chemical and physical characteristics of the experimental camel leather revealed that the camel hide raw material was suitable for making of shoe upper leather. In Sudan camel was considered as best alternative animal to conventional raw materials such as sheep, goat and cattle due to its higher off take rate.

<p>The self-burning of coal mining residues disposed at environmental conditions have been described in the literature as a phenomenon occurring worldwide. These coal related fires are of significant concern because of the risks to environment and human health due to the emission of harmful gases and particulate matter to atmosphere. Another concern is the degradation of soils and waters in surrounding areas owing to the mobilization and leaching of hazardous elements. The self-burning of coal mining waste deposits may be a very persistent phenomena over decades. The carbon content (combustible fraction) and chemical composition of coal waste materials (and some physical properties) are the most relevant factors that influence intensity and duration of the self-burning process. The comprehensive characterisation of coal waste deposit materials provide information on the self-burning process and above all useful insights about the propensity to ignition and burning and their environmental impacts. The characterization of coal waste materials can contribute to assess their reuse as a secondary source of critical raw materials and carbon based materials.</p><p>The recycling of these materials, from both burning and non-burning coal waste deposits, is in good agreement with recommendations from European Union (EU) pointing out the need for developing sustainable recovery of mining and industrial wastes to mitigate environmental impacts. The EU identifies 26 critical raw materials including inorganic trace elements and natural graphite as a critical raw materials with extremely high level of external dependence, and strongly recommends the development of measures to increase recycling of by-products and residues. In this framework, research has been dedicated to burning or already burned coal mining waste deposits in Portugal and Spain. Non-burning coal mining waste deposits from the same mining areas have also been investigated. These coal waste deposits, resulted from the discharging of coarse mine refuse from mining exploration. They are very heterogeneous and present variable amounts of coal that is the combustible fraction. The comprehensive characterization of mining waste materials as well as the identification of products formed during combustion reveals the potential environmental impact, principally due to the concentration of volatile organic compounds emitted to atmosphere. The combustion process also causes changes in trace elements’ mode of occurrence with some becoming more easily mobilised for surrounding soils and water systems by percolation or deposition of solid atmospheric particles. On the other hand, the mining waste burned materials reveal an enrichment of some trace elements, including critical raw material; and, the production of graphitic structures, including graphene. Therefore the coal wastes mining deposits are an environmental issue, they can be seen as an alternative secondary source of critical raw materials and carbon based materials.</p>

Twelve strawberry varieties were investigated for potential use by the jam processing industry. Chemical, physical and sensory analyses were performed with fresh and thawed fruits and with jams made from the fruits. Fresh fruits were analysed for dry matter, soluble solids, pH, titratable acids and ascorbic acid. Total anthocyanin and degradation indexes were determined in both fresh fruits and in jams. Firmness of fresh and thawed fruits, as well as the amount of juice lost upon thawing (drip loss) were tested for each variety. Except for colour, no significant correlation (P<0.05) existed between the chemical analyses and the sensory parameters. There was significant relationship between total anthocyanin content and visual colour as judged by a taste panel. There was no correlation between firmness of fresh and thawed fruits. Drip loss and firmness of fresh fruits and jams gave a negative correlation. There was no relationship between drip loss and texture measurements in thawed fruits. Except for colour, there were no correlations between the chemical analyses. Based on the results, Jonsok, Totem and Bounty varieties appeared suitable for industrial jam production when compared to the Senga Sengana variety now in use.