Airtight Containers Research Articles

Using observation and measurement data in the constructing scientific explanations among elementary pre-service teachers

Observing phenomena and constructing scientific explanations is an essential for a student, as well as for a teacher. This case study was conducted through one-on-one interviews to gain the process of constructing a scientific explanation, an in-depth understanding of the impact of observation and measurement data. The participants of this study were four elementary pre-service teachers who non-science majored. The participants observed footage of the burning process of a candle in an airtight glass container and constructed scientific explanations in the process of verifying the measurement data. The measurement data used in this study were obtained through measurement experiments with Arduino and sensors, which measured changes in temperature, humidity, pressure, oxygen, and carbon dioxide concentrations during the burning of candles. Participants described their thought processes aloud in the process of checking observation and measurement data. Each participant performed the same protocol procedure. Along the way, we were able to identify patterns in the use of observational and measurement data on how scientific explanations are constructed. Through the case analysis of this study, we suggested a model for the construction of scientific explanations in the process of using observational data.

Effect of selected preservatives on nutritional indices of kidney beans (Phaseolus vulgaris)

Preservatives are most often used to maintain the quality of foods for longer time periods. It has been reported that chemicals, which are used as preservatives have some effects (positive or negative) on the nutritive indices of foods. This research was carried out to investigate the effect of some selected preservatives on the nutritive indices of kidney beans (Phaseolus vulgaris). The matured P. vulgaris used for this research were collected in bags from the area of cultivation. Following the established research guidelines, the seeds were prepared and sent to laboratory for analysis prior to storage with selected preservatives. The selected preservatives were procured and prepared for the experimental purpose under standard protocols. The kidney beans were divided into airtight containers and labeled in group 1 to 5, which were preserved with selected preservatives; (DDVP) (sniper), birds eye pepper and Aluminium phosphide, while the fourth group was mixed with ash and the fifth group was left without mixing with any preservative to serve as control. The beans mixed with preservative were left to stay on standard research procedure for 6 months. Standard procedures were used to assess the effect of the preservatives on the proximate compositions, mineral contents, and amino acid concentrations, respectively compared with the control group, which was not mixed with the preservatives. Results of the research showed varying effects of the different preservatives on the beans mixed with preservatives when compared with the control group. There was an observed improvement on the proximate composition of the beans preserved with some of the selected preservatives while some beans were negatively affected as the preservative affected the nutritive quality as compared to control groups; same results were observed for the mineral nutrient constituents and amino acid concentrations. The observed improvements in the experimental parameters showed that the chemicals in some groups were more effective for some aspects while natural preservatives were better for other measured criteria. The effectiveness of the preservatives for a longer shelf life and stop or delay the growth of bacteria, suppress the reaction when food comes in contact with oxygen or heat, they also prevent the loss of some essential amino-acids and some vitamins enhance the food flavors and colors. The results of this study showed that some of the selected preservatives used on the kidney beans suggested that kidney beans could improve the shelf life and improve nutritive value. Key words: Preservatives, Nutrition, Nutritive index, Shelf-life, Storage, proximate analysis, amino acid, minerals

EVALUATION OF METRONIDAZOLE TABLETS FORMULATED WITH DIFFERENT DISINTEGRANTS USING MOISTURE ACTIVATED DRY GRANULATION

Introduction: Metronidazole is a synthetic oral nitroimidazole antibiotic used in the treatment of infections caused by anaerobic bacteria and protozoa. It also has amebicidal and antiprotozoal properties. Aim: The purpose of the study was to formulate and evaluate metronidazole tablets formulated with polymers (PVP and PEG) and maize starch as disintegrant using moisture activated dry granulation (MADG). Method: Twenty-four (24) batches of metronidazole granules and tablets were prepared by moisture activated dry granulation. Metronidazole (200 mg), lactose and gelatin (1, 2, 4, and 8 %) were mixed, followed by continuous mixing. Prior to compression, micro-crystalline cellulose, disintegrants and magnesium stearate were added. The dried granules were passed via 1.0 mm sieve after which they were labelled and stored in an air tight container. All other batches were also similarly prepared. Result: The result showed that the mean weight of the tablets ranged from 0.33±0.01 to 0.35±0.04 g. Tablet hardness ranged from 5.00±0.85 to 6.36±1.43. The results showed that batch 11 tablets had higher crushing strength than batch 24 with a significant difference. Table 2 shows the hardness test results and clearly indicates that the results of all the samples significantly differ from each other (p<0.05). The tablet friability test ranged from 0.21±0.17 for batch 24 and 0.60±0.16 for batch 11. The formulated tablets showed average disintegration time ranges from 0.52±0.01 to 14.03±0.03. According to USP, the disintegration time must be in the range of 15 min for uncoated tablets, and 30 mins for film coated tablets. Conclusion: The study established that polyethylene glycol and polyvinyl pyrrolidone polymers had better dissolution profile than maize starch which has the best disintegration properties. Peer Review History: Received: 4 March 2023; Revised: 26 April; Accepted: 20 June 2023, Available online: 15 July 2023 Academic Editor: Dr. Jennifer Audu-Peter, University of Jos, Nigeria, drambia44@gmail.com Received file: Reviewer's Comments: Average Peer review marks at initial stage: 5.0/10 Average Peer review marks at publication stage: 7.0/10 Reviewers: Dr. Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines. julieann_ng@yahoo.com Dr. Essam Mohamed Eissa, Beni-Suef – 32 Tahrir St, Egypt, dressamceutics@yahoo.com

The influence of prolonged instrument manipulation on gas leakage through trocars

BackgroundDuring laparoscopic surgery, CO2 insufflation gas could leak from the intra-abdominal cavity into the operating theater. Medical staff could therefore be exposed to hazardous substances present in leaked gas. Although previous studies have shown that leakage through trocars is a contributing factor, trocar performance over longer periods remains unclear. This study investigates the influence of prolonged instrument manipulation on gas leakage through trocars.MethodsTwenty-five trocars with diameters ranging from 10 to 15 mm were included in the study. An experimental model was developed to facilitate instrument manipulation in a trocar under loading. The trocar was mounted to a custom airtight container insufflated with CO2 to a pressure of 15 mmHg, similar to clinical practice. A linear stage was used for prolonged instrument manipulation. At the same time, a fixed load was applied radially to the trocar cannula to mimic the reaction force of the abdominal wall. Gas leakage was measured before, after, and during instrument manipulation.ResultsAfter instrument manipulation, leakage rates per trocar varied between 0.0 and 5.58 L/min. No large differences were found between leakage rates before and after prolonged manipulation in static and dynamic measurements. However, the prolonged instrument manipulation did cause visible damage to two trocars and revealed unintended leakage pathways in others that can be related to production flaws.ConclusionProlonged instrument manipulation did not increase gas leakage rates through trocars, despite damage to some individual trocars. Nevertheless, gas leakage through trocars occurs and is caused by different trocar-specific mechanisms and design issues.

Experimental study of gas evolution and dissolution process

Changes in pressure above the saturated liquid in an airtight container can cause gas evolution and dissolution. In this study, a mathematical model was developed based on the relationship between the amount of dissolved gas and saturated solution pressure according to Henry’s law. The model can be utilized to predict changes in the pressure above the liquid, the rate of gas evolution and dissolution, and variations in free gas as the under- (over-)saturated solution reaches the saturated solution. The proposed model was built according to the solubility constant, gas-liquid volume ratio, initial equilibrium pressure of the saturated solution, and the half-life of gas evolution and dissolution. An experiment was also conducted to investigate gas evolution and dissolution; the setup included an electric vibration platform and an airtight container used to generate vibration. When the measured pressure above the liquid showed no change in the airtight container under sustained vibration, an equilibrium state was considered to be achieved. With industrial gear oil, anti-wear hydraulic oil, and water, respectively, as subjects, changes in the pressure and half-life period of gas evolution and dissolution in each liquid were measured under various gas-liquid volume ratios. Comparison against the experimental data and mathematical model pressure curves validated the models feasibility and effectiveness, and revealed that the half-life of gas evolution and dissolution decreases as the gas-liquid volume ratio increases.

Evaluation of Adaptogenic and Antidepressant Activity of Rhododendron arboreum Flower

Various medications are available to treat stress and depression, but there is a growing interest in plant-based drugs due to their effectiveness and minimal side effects. As a result, researchers conducted a study to evaluate the adaptogenic and antidepressant effects of extracts from Rhododendron arboreum flowers using different animal models. The adaptogenic activity of the extracts was tested in mice and rats using anoxia stress and swimming endurance stress-induced models. In the anoxia stress model, animals were placed in airtight containers, and any increase in their tolerance to anoxia was considered a positive effect. In the swimming endurance model, the researchers measured various biochemical parameters such as blood glucose, cholesterol, triglycerides, blood urea nitrogen, blood cell count, and organ weights in both stressed animals and animals treated with the extract. The decrease in biochemical parameters and maintenance of blood cell counts indicated adaptogenic activity. Additionally, the extract protected against increased liver and adrenal gland weight, and decreased spleen weight under stress conditions, further confirming its adaptogenic activity. The antidepressant effect was evaluated using the tail suspension test and elevated plus maze model, where immobility was used as a behavioral parameter. Significant adaptogenic and antidepressant activity was observed after treating the animals with the ethanolic extract of R. arboreum flowers at doses of 200mg/kg and 400mg/kg. Interestingly, the higher dose of the extract had a more pronounced effect compared to the lower dose.
 Overall, this study provides compelling evidence supporting the significant adaptogenic and antidepressant activity of the ethanolic extract derived from R. arboreum flowers. The results suggest that the extract has the potential to help the body adapt to stress and exhibit antidepressant effects. Furthermore, the study highlights the extract's impact on various biochemical, hematological, and organ weight parameters in rats, indicating its adaptogenic properties. The presence of flavonoids such as rutin and quercetin in the extract may contribute to its adaptogenic activity, while terpenes could be responsible for its antidepressant effects.

Influence of Emulsifiers and Heat Moisture Treatment of Millets on Quality of Gluten-Free Chhana Cake

The present investigation was conducted to develop a technology for the manufacture of a gluten-free chhana cake. Refined wheat flour was substituted with blend of three flours viz., barnyard millet, amaranth and little millet (consisting of 31.86% barnyard millet, 32.69% amaranth and 35.45% little millet) were subjected to heat moisture treatment. In order to select the most suitable heat moisture treatment the millet blend was subjected to three heat moisture treatments. Based on the results the selected heat moisture treatment was: Adjusting the moisture content of millet flour blend to 25% and keeping it at 4°C for 24 h in an air tight plastic container followed by heating the moisture adjusted flour at 100°C for 3 h in a hot air oven and finally drying it at 40°C till a final moisture content of about 9% was obtained. In the second part of the study, the rate of addition of baking powder and glycerol monostearate was optimized using Response Surface Method (RSM) i.e., Design Expert 13.0.5.0. The optimized solution was 1.40% baking powder and 1.66% glycerol monostearate. The desirability of this model was 0.93.

Generation and Evolution of Cavitation Bubbles in Volume Alternate Cavitation (VAC)

Cavitation generation methods have been used in multifarious directions because of their diversity, and numerous studies and discussions have been conducted on cavitation generation methods. This study aims to explore the generating mechanism and evolution law of volume alternate cavitation (VAC). In the VAC, liquid water is placed in an airtight container with a variable volume. As the volume alternately changes, the liquid water inside the container continues to cavitate. Then, the mixture turbulence model and in-cylinder dynamic grid model are adopted to conduct computational fluid dynamics simulation of volume alternate cavitation. In the simulation, the cloud images at seven heights on the central axis are monitored, and the phenomenon and mechanism of height and eccentricity are analyzed in detail. By employing the cavitation flow visualization method, the generating mechanism and evolution law of cavitation are revealed. The synergistic effects of experiments and high-speed camera capturing confirm the correctness of the simulation results. In the experiment, the volume change stroke of the airtight container is set to 20 mm, the volume change frequency is 18 Hz, and the shooting frequency of the high-speed camera is set to 10000 FPS. The experimental results indicate that the position of the cavitation phenomenon has a reasonable law during the whole evolution cycle of the cavitation cloud. Also, the volume alternation cycle corresponds to the generation, development, and collapse stages of cavitation bubbles.

Study on the Effect of Different Drying Methods on the Proximate, Nutritional and Mineral Composition of Clarias gariepinus (Catfish)

Aim: This study investigated the effect of modern drying methods on the proximate, nutritional, and mineral composition of Clarias gariepinus in Port Harcourt, Nigeria.
 Methods: Fresh C. gariepinus were purchased from Mile 3 Market in Port Harcourt, Rivers State. Samples were dissected using a sharp knife, intestinal components, and gills were removed and the edible portion was washed properly and rinsed with distilled water. Samples were treated in four groups: fresh, smoking using firewood, electric drying (200oC), and non-electric drying (200oC for 30 minutes) methods. Samples were blended using mortar and pestle into powder and kept in an air-tight container prior to analyses.
 Results: The proximate composition of C. gariepinus revealed that crude protein concentration was in the following proportions; electric drying method (52.16+0.01%), non-electric drying method (43.40+0.00%), smoking method (32.72+0.00%) and fresh (23.01+0.00%). The lipid content of smoked and electric-dried C. gariepinus was significantly (p<0.05) higher compared to the fresh sample. However, there was no significant difference between the lipid content of fresh C. gariepinus sample and non-electric dried sample. The carbohydrate content increased in the smoking and electric drying methods but decreased in the non-electric drying method. The ash content increased only in the smoking method but decreased in both the electric dryer and non-electric dryer methods. Fresh samples had the highest moisture content (74.03+0.00%) while the least was observed in the electric dried sample (38.84+0.00%). The percent anti-nutrient composition of C. gariepinus showed that smoked samples had the highest flavonoid concentration (3.252±0.00%) which was not significantly higher (p>0.05) than the flavonoid content of electric dried C. gariepinus (2.89±0.33). The levels of selected minerals showed varying concentrations of potassium, sodium and calcium for the various processing methods.
 Conclusion: Modern drying methods had a significant effect on the proximate component, flavonoids, and oxalate composition of C. gariepinus. Electric drying method showed to be a better method of drying Clarias gariepinus compared to other drying methods.

Comparative Biochemical Effects of Natural and Synthetic Pesticides on Preserved Vigna Subterranea in Male Albino Rats

Preservatives both natural and synthetic have been widely used to store food in order to ensure all season availability and safety for human consumption. This study was carried out to evaluate the biochemical effects of natural and synthetic pesticides preserved Vigna subterranea in male albino rats. Thirty six adult male albino weighing between 150 – 200 g were randomly allocated into 6 groups A, B, C, D, E and F (n=6 each). Vigna subterranea were preserved for six months in 5 air tight containers: preserved with neem ash, Pepper, Dichlovors, Aluminium Phosphide and without preservative. The preserved beans were milled into powder and used as dietary supplement for the rats. All the animals freely received animal feed and water. Group A, B, C, D, E and F were fed with animal feed and water only, Vigna subterranea without preservative, neem Ash preserved Vigna subterranea, Pepper preserved Vigna subterranea, Dichlovors preserved Vigna subterranea and Aluminium Phosphide preserved Vigna subterranea respectively. The dietary intervention lasted for 2 months after which the animals were sacrificed. The blood sample of each rat was collected and analyzed using standard methods. The results from the analysis of the liver function across the groups with preservatives showed increase in liver enzymes. The serum AST shows significant increase (p < 0.05) in Group D compared to Group A. ALT significantly (p < 0.05) increased in all the test groups except the group fed with pepper compared to the control which indicates there may be possible injury to the liver. The result showed elevation (p < 0.05) of C-reactive protein in all the test group compared to Group A and significantly (p < 0.05) reduced in the group fed with neem Ash, which may indicate injury and inflammation in the test animals of the other preservatives. In the kidney, the serum urea findings showed significant increase (p<0.05) in all the groups fed with preservatives compared to the Group A and the concentrations of Creatinine increased significantly (p<0.05) in all the groups fed with the preserved V. subterranea compared to the control indicating there may be possible damage to the kidney. A significant decrease (p<0.05) in the antioxidants-CAT, SOD and GPx and increase (p<0.05) in MDA in the group fed with preservatives indicates there may be increase in lipid peroxidation, leading to oxidative stress and cell injury in the test animals. The results of this study suggest that the use of some of these preservatives which could be natural and synthetic may be toxic and could lead to cellular and tissue damage.

Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis

Effect of packaging at different vacuum levels such as 7.2 Pa (99.99% vacuum), 30 kPa (70.39%), 70 kPa (30.91%), and 101.33 kPa (0%, atmospheric condition) using a specially designed airtight container on physicochemical and microbial properties of beef brisket cuts during cold storage was investigated. Dramatic pH increase was found only in air atmospheric packaging. Higher vacuum level yielded higher water holding capacity and lower volatile basic nitrogen (VBN), 2–thiobarbituric acid (TBA), and growth rate of aerobic bacteria and coliforms, whereas the fatty acid composition showed no difference among various vacuum levels. The highest vacuum level (7.2 Pa) yielded no increases in VBN, TBA, and coliform and the least increase in aerobe counts. For bacterial communities, higher vacuum levels yielded higher proportions of Leuconostoc, Carnobacterium, and lactobacilli belonging to the phylum Firmicutes and lower proportions of Pseudomonas belonging to the phylum Proteobacteria. Predictive curves for bacterial communities showed that just a little oxygen significantly affects the bacterial dominance based on different oxygen dependence of individual bacteria and their logarithmic changes by vacuum level.

Properties of poly (vinyl alcohol) films with embedded zeolitic imidazolate framework (ZIF-8) nanoparticles for food packaging applications.

This study evaluated the physical, mechanical, barrier properties, and transition temperatures of poly (vinyl alcohol) (PVA) films with embedded zeolitic imidazolate framework-8 (ZIF-8) nanoparticles carrying a natural antimicrobial, trans-cinnamaldehyde (TC). The ZIF-8 nanoparticles were synthesized using a sonochemical method and incorporated into polymeric matrices at mass ratio concentrations of 0% (control film) to 5% weight of ZIF-8@TC to PVA. Solutions were mixed, cast onto Petri dishes and dried for 12h at 37°C in a ventilated oven. The film samples were stored in airtight containers at room temperature and used within 1 week. The engineering properties of the PVA/ZIF-8@TC films were compared with those of low-density polyethylene (LDPE) film commonly used for packaging of spinach leaves. The glass transition, melting, and crystallization temperatures of PVA compositive films all increased (p<0.05) with ZIF-8@TC concentration. When exposed to high relative humidity environments, the PVA/ZIF-8@TC films had lower equilibrium moisture content (p<0.05) than the LDPE film. Although the composite films have different tensile properties from the LDPE film, embedding ZIF-8@TC into PVA films improved the tensile strength by 17%, making the PVA/ZIF-8@TC films suitable for low load-bearing applications such as food packaging. The gas barrier properties of PVA-based films differed only slightly with added ZIF-8@TC (p<0.05). PRACTICAL APPLICATION: PVA/ZIF-8@TC films are appropriate environment-friendly alternatives to polymeric food packaging in terms of their functional properties.

CHEMICAL PROPERTIES OF FOAM MAT-DRIED TOMATO POWDER AS AFFECTED BY PROCESS VARIABLES

This research aimed at studying the optimization of process variables for the production of quality foam mat-dried tomato. The method of drying used for this study is foam mat drying and oven drying which serves as the control. For this study, Box-Behnken experimental design of response surface methodology (RSM) was used for designing the experiments. The independent variables selected for the foam mat drying were acacia gum (1 - 3 %) as foam stabilizer, temperature (60 -80 o C) and weight of tomato pulp (170, 190 and 210 g/m 2 ). While for the controls were just dried at different temperature ranges of 60, 70 and 80 o C. The fresh ripe tomato was washed, desked, cut into smaller pieces, pulped before adding the foaming agent and stabilizer then whipped for 7 min and dried in a rectangular tray at 60, 70, 80 o C, scarped, milled and packaged in air tight container. Lycopene, total sugar, ascorbic acid, beta-carotene, and total soluble solids ranged from 2.87 – 11.80 mg/100g, 0.0002 – 0.0012 mml/L, 121.01 – 127.50 mgL-1, 1.40 – 2.47 mg, 4.60 – 7.27 o Brix respectively and their controls ranged from 6.79 – 9.26 mg/100g, 0.0001 – 0.0008 mml/L, 60.13- 70.81 mgL-1, 0.56 – 0.83 mg and 0.80 – 1.60 o Brix respectively. Keywords: Foam Mat Dried Tomato Powder; Process Variables; Chemical Properties; Lycopene; Correlation; Optimization; Face Centered Composite Design. DOI: 10.7176/FSQM/121-06 Publication date: April 30 th 2023

Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin.

The physicochemical and oxidative properties of beef sirloin slices heated under atmospheric (101.33 kPa, a vacuum percent of 0%, control) and vacuum (50.8 kPa, 50% and 7.2 Pa, 99.99%) conditions by using an airtight vacuum container were compared. Heating at a higher vacuum level resulted in the lowest pH and cooking loss compared with the other conditions (p < 0.05). The beef in vacuum groups was less hard, chewy, and gummy than the control group, without any significant differences between the vacuum groups. More structural shrinkage and lower browning were observed in the meat heated at higher vacuum levels. Similarly, higher vacuum levels suppressed increases in the lightness (L*), redness (a*), and total color difference (E*) of the surface after heating. The thiobarbituric acid (TBA) values, a sensitive indicator of meat oxidation due to heating, were only influenced by the vacuum conditions. Consequently, applying a vacuum effectively prevents the degradation in the meat's physicochemical and oxidative properties during heating. The findings are useful for the sous-vide industry because they scientifically demonstrate how vacuum pressure affects the physicochemical and oxidative properties of the meat by using a specially designed airtight vacuum container.

Use of Sub-Atmospheric Pressure Storage to Improve the Quality and Shelf-Life of Marmande Tomatoes cv. Rojito.

In this study, the feasibility of storing Marmande tomatoes (Solanum lycopersicum, cv Rojito) under hypobaric conditions was evaluated. The fruits were sorted into four lots of 72 fruits each. One lot was considered as a control, and the fruits were kept in the open box, while the fruits of the rest of the three remaining lots were enclosed in airtight containers and subjected to 101, 75 and 50 Kpa, respectively. Control fruits and airtight containers were kept at room temperature, and every three days from the beginning of the experiment the following main quality parameters were analysed: ethylene production rate, firmness, colour, total solids content, ascorbic acid, total phenolics and pigments, as well as a sensory analysis carried out by panellists. The results show that sub-atmospheric storage led a reduction in ethylene production, which was associated with a delay in ripening. The differences in the evolution of pigments were very significant, while a large degradation of chlorophylls was observed in the control fruits and in those kept at 101 kPa, in the fruits kept at 75 kPa and 50 kPa the degradation was much slower. In relation to carotenoid pigments, it was observed that sub-atmospheric treatments delayed their appearance compared to control and 101 kPa fruits. In relation to other quality parameters, it was found that control fruit and fruit held at 101 kPa softened more rapidly than fruit under sub-atmospheric conditions, whose loss of firmness was more gradual with differences found only at 9 and 12 days of storage with respect to fruit firmness at harvest. The appearance of these fruits was evaluated with the same score as at the time of harvesting, during 9 of the 12 days of the experiment, then a positive effect of sub-atmospheric treatments was also found in the sensory analysis. The results suggest that sub-atmospheric storage could be a suitable method of increasing the shelf-life of fruits.

EFFECTS OF TWO BIO-PRESERVATIVES ON KEEPING QUALITY OF AFRICAN MUD CATFISH, CLARIAS GARIEPINUS

The study evaluated the effects of two commonly used household bio-preservatives, Sodium chloride and Ascorbic acid on the proximate and microbial compositions of smoked African mud catfish, Clariasgariepinus during a six weeks’ storage period. Fresh fish samples weighing 450-500g each obtained from the fish farm of the Department of Animal and Environmental Biology, Adekunle Ajasin University, Akungba-Akoko, Nigeria were degutted and cleaned with water. A group of fresh fish sample was soaked in a mixture of 25% NaCl and 1% ascorbic acid for 1hour and 30min and then prepared for smoking while another untreated batch served as the control. The samples were smoked dried in the smoking kiln at 80oC for 12hrs, cooled and packed in open and air tight containers in the laboratory for six weeks. The samples were then analysed for pH, proximate and microbial compositions at zero, two, four and six weeks respectively following standard procedures. There were significant differences (p≤0.05) between the treated and untreated groups. Pre-treatment of fish samples with a mixture of 25% NaCl and 1% ascorbic acid prior to smoking enhanced the keeping quality and stability of fish during storage.

Potential of wild edible fruits for nutrition in indigenous communities of Northwest Himalaya, India

Background: In the rural areas of Himachal Pradesh, poor and tribal people depend on a variety of wild plants, animals, and fungi for their own consumption and for income generation. Despite their role in bridging periods of food shortages and providing dietary variety, most of wild edible plants are not accessed for nutritional potential. This is particularly true for the district of Kinnaur (a predominantly tribal area) of Himachal Pradesh. Hence, the present study was carried out to study the nutrient content of ten wild edible fruit species growing in the district of Kinnaur. The species included Berberis aristata, Elaeagnus umbellata, Hippophae salicifolia, Malus baccata, Prunus cornuta, Prunus persica, Pyrus pashia, Ramaria botrytis, Rosa webbiana and Viburnum cotinifolium. Methods: The samples collected from the identified plants were cleaned, dried, powdered and stored in airtight containers for laboratory analysis. Fresh fruit pulp was used for measurement of pH, titratable acidity, total soluble solids (TSS) and ascorbic acid. Fresh weight of fruit pulp was recorded by using a digital balance and the samples were later oven dried (60°C) for moisture content determination (AOAC, 2006). All the dried samples were pulverized in pestle and mortar into fine powder separately and stored in airtight containers, free from contamination till other parameters were determined. All the parameters were evaluated in triplicates, results were analyzed by using descriptive statistics and reported as mean ± standard error. Results: The moisture content of the fruits varied from 58.76% to 89.75% while pH values ranged from 2.91 to 3.86. The crude protein of species varied between 0.38% - 4.58%. Prunus cornuta contained high amount of total soluble solids, TSS (18.53o Brix). The acidity in the fruits ranged between 0.47-2.73%. The total carbohydrate content varied between 19.52% and 78.40%. The highest sugars (7.60%) were observed in the fruits of Viburnum cotinifolium. Total phenols ranged in between 0.26-1.47%. The maximum ascorbic acid content and antioxidant activity was recorded in fruits of Hippophae salicifolia. These wild edible plants had also significant amounts of minerals. Conclusion: The study shows that these wild edible plant species are good sources of nutrition for rural population. Keeping in view the nutritional values and commercial potential, these important species need to be conserved in their natural habitats and should be included in traditional agricultural systems. Domestication of these species will not only improve the economic condition of the local people but also aid in the conservation of biodiversity. Key words: Wild edible plants, nutritive values, domestication, conservation.

The Natural Moisture of ABS Filament and Its Influence on the Quality of FFF Products.

The article presents the results of research on the influence of the natural moisture of a filament made of acrylonitrile-butadiene-styrene terpolymer (ABS) on the mechanical properties and quality of products fabricated with fused filament fabrication (FFF). The concept of the natural moisture of the filament was defined, and the range of its variability was identified in reference to the range of the natural ambient humidity. It is shown that a change in the ambient humidity by 10% resulted in a change in filament moisture by about 0.05%. The results of the research on the moisture variability of an ABS filament stored in a package, an airtight container, or a container with a moisture absorber are also discussed. The last part of the article presents the results of the research on the impact of the moisture of the filament in its natural range of variability on select mechanical properties of filaments and products made using FFT. It is shown that this impact was significant and had a value of 1 MPa on 0.1% filament moisture.

Environment to Store Alginate at its Best: An In-vitro Study

Introduction: Irreversible hydrocolloid alginate impressions are among the widely used impression materials in dentistry but they suffer from one major drawback, i.e., dimensional change after setting. Because of clinical limitations, impressions are poured to make cast after a time delay which is so long as compared to the recommended period. This can be reduced by storing the impression material in different storage environments. Aim: To assess the impact of the storage environment on the dimensional accuracy of alginate impression material. Materials and Methods: In this in-vitro study, 70 samples were made with chromatic alginate impression material according to the manufacturer’s guidelines and divided into seven groups (Exposed to atmosphere, Airtight container in the refrigerator, 2% NaCl Solution, Air-tight container, Distilled water, 1% K2 SO4 Solution and Mixture of 2% NaCl and 1% K2 SO4 Solution). Samples were made with stainless steel die fabricated according to ADA specification 18 and dimensions were noted after 24 hours of storage. Distance between the cross lines was calculated using are profile projector. ANOVA Test and Tukey Test were applied to compare the mean dimensional change of seven groups and to compare the difference in mean dimensional change between the groups. Results: Samples kept in a solution of 1% K2 SO4 and 2% NaCl solution had no significant dimensional change (F-value 2026.0, p-value &lt;0.001), whereas samples stored in open-air resulted in the greatest dimensional change (Group 7 &gt; Group 6 &gt; Group 3 &gt;Group 4 &gt;Group 2 &gt;Group 5 &gt;Group 1). Conclusion: The impressions which are kept in a combined solution of 1% K2 SO4 and 2% NaCl have shown the best impact on the dimensional accuracy of alginate impression materials. However, these can also be seen in 1% K2 SO4 or in 2% NaCl solutions respectively

Comparative Biochemical Effects of Natural and Synthetic Pesticides on Preserved Vigna Subterranea in Male Albino Rats

Preservatives both natural and synthetic have been widely used to store food in order to ensure all season availability and safety for human consumption. This study was carried out to evaluate the biochemical effects of natural and synthetic pesticides preserved Vigna subterranea in male albino rats. Thirty six adult male albino weighing between 150 – 200 g were randomly allocated into 6 groups A, B, C, D, E and F (n=6 each). Vigna subterranea were preserved for six months in 5 air tight containers: preserved with neem ash, Pepper, Dichlovors, Aluminium Phosphide and without preservative. The preserved beans were milled into powder and used as dietary supplement for the rats. All the animals freely received animal feed and water. Group A, B, C, D, E and F were fed with animal feed and water only, Vigna subterranea without preservative, neem Ash preserved Vigna subterranea, Pepper preserved Vigna subterranea, Dichlovors preserved Vigna subterranea and Aluminium Phosphide preserved Vigna subterranea respectively. The dietary intervention lasted for 2 months after which the animals were sacrificed. The blood sample of each rat was collected and analyzed using standard methods. The results from the analysis of the liver function across the groups with preservatives showed increase in liver enzymes. The serum AST shows significant increase (p &lt; 0.05) in Group D compared to Group A. ALT significantly (p &lt; 0.05) increased in all the test groups except the group fed with pepper compared to the control which indicates there may be possible injury to the liver. The result showed elevation (p &lt; 0.05) of C-reactive protein in all the test group compared to Group A and significantly (p &lt; 0.05) reduced in the group fed with neem Ash, which may indicate injury and inflammation in the test animals of the other preservatives. In the kidney, the serum urea findings showed significant increase (p&lt;0.05) in all the groups fed with preservatives compared to the Group A and the concentrations of Creatinine increased significantly (p&lt;0.05) in all the groups fed with the preserved V. subterranea compared to the control indicating there may be possible damage to the kidney. A significant decrease (p&lt;0.05) in the antioxidants-CAT, SOD and GPx and increase (p&lt;0.05) in MDA in the group fed with preservatives indicates there may be increase in lipid peroxidation, leading to oxidative stress and cell injury in the test animals. The results of this study suggest that the use of some of these preservatives which could be natural and synthetic may be toxic and could lead to cellular and tissue damage.