Levels Of Calcium Chloride Research Articles

Differential effects of excess calcium applied to whole plants vs. excised fruit tissue on blossom-end rot in tomato

Blossom-end rot can cause serious yield and quality losses to processing tomato producers, fresh market growers, and home gardeners alike. Blossom-end rot is often associated with calcium deficiency, though salt stress and even high concentrations of calcium salts can also cause blossom-end rot. The goal of this study was to characterize the negative effects of excess calcium compared to inadequate calcium at the whole plant and cellular level. Four calcium chloride levels (0 ppm, 10 ppm, 100 ppm, and 500 ppm) were applied daily to highly blossom-end rot susceptible processing tomato plants, starting at first flowering. Fruit were harvested 21–22 days after pollination. Blossom-end rot incidence and severity were lowest in the 10 ppm treatment. Blossom-end rot incidence was highest in the 0 ppm treatment and blossom-end rot severity was significantly increased in 500 ppm and 0 ppm treatments compared to 10 ppm CaCl2. No significant difference was found in the calcium content of tomato fruit harvested from plants treated with various levels of calcium. The soil drainage solution from the 500 ppm treatment had the highest conductivity, which was nearly 10 times higher than that of the 0 ppm and 10 ppm treatments. Daily plant water use was reduced in the 500 ppm treatment. Application of moderate calcium to tomato plants effectively reduced blossom-end rot incidence and severity, but excess levels of calcium did not reduce incidence and further increased blossom-end rot severity compared to moderate calcium application. Calcium applied to immature tomato fruit pericarp discs also inhibited blossom-end rot symptom development; however, excess calcium did not induce blossom-end rot symptoms. These results indicate that excess calcium induces blossom-end rot development due to effects at the whole plant level, but not due to excess calcium in the fruit tissue.

Development of technology for preparation of fortified tomato (Solanum lycopersicum L.) beverage

The present investigation entitled “Development of technology for preparation of fortified tomato (Solanum lycopersicum L.) beverage” was aimed to evaluate the sensory as well as nutritive quality of developed product during storage. For preparation of tomato beverage using different levels of calcium chloride (C1- control, C2 - 0.5%, C3 - 1.0% and C4- 1.5%) and xanthan gum (X1- control, X2- 0.25%, X3- 0.50%, X4- 0.75% and X3- 1.00%). The experiment was laid out using completely randomized design with factorial concepts. Overall findings of investigation revealed that tomato beverage can be prepared using 1.0 per cent calcium chloride with 0.5 per cent xanthan gum (C3X3) was found better. The tomato beverage can be successfully stored for a period of 6 months in glass bottle without much changes in physico-chemical, sensory and microbial quality.

A comparison study on the cow and mare milk-clotting activity of Withania coagulans

The limitations of rennin application in cheese crafting usually urge the discovery of novel proteases. The Withania coagulans fruits are well-known for their caseinolytic activity in cheese production. The study aims to evaluate some of the factors affecting the milk-clotting activity (MCA) of W. coagulans fruit enzymatic extract in even and odd-toed hoofed-mammals milk. The extracts were prepared by distilled water and normal saline and their protein content were evaluated. The time necessary for the appearance of discernible and discrete particles in the mare and cow milk by the two concentrations of saline and hydro W. coagulans extracts (SE and HE, respectively) was assessed at 35 and 40°C while exposing different levels of calcium chloride. The interaction of these factors on MCA was evaluated using mixed-design ANOVA. Three significant interaction patterns considering the maximum number of factors were revealed (p < 0.05). The higher extract concentration and incubation temperature (40°C) was always effective in producing the utmost MCA in these interactions. The SE was faster than HE in milk clot formation. The cow milk was a more suitable substrate than mare milk for the enzyme activity.

Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels.

Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2-8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. PRACTICAL APPLICATIONS: Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate-gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.

Calcium improves gerbera (Gerbera hybrida) vase life

The vase life of Gerbera hybrida cut flowers is about two weeks. To prevent wilting, hypochlorite is widely used in vase water to control micro-organisms that may block xylem cells and restrict water uptake. In this study, three levels of calcium chloride (0, 12 and and 24 meq L−1), two levels of calcium hypochlorite (0 and 25 mg L−1) and two levels of hydrochloric acid (0 and 2 meq L−1) were factorially arranged, using three replicates in a completely randomised design. A single gerbera flower with a 450 mm stem in a glass bottle with 500 mL treated water was used as experimental unit. The trial was ended after 17 d in a room at 25 °C. The general appearance index of the stemmed flowers was significantly (p < 0.0001) correlated (r 0.81) with its mass-retention percentage. Calcium hypochlorite significantly improved water uptake as well as the mass-retention percentage. The highest CaCl2 level of 24 meq L−1 significantly improved the mass-retention percentage without significantly improved water uptake, an indication that cell walls of the xylem tubes could have been hardened, producing stronger flower stems. Indications of a positive effect with application of hydrochloric acid (HCl), only in the presence of optimum levels of hypochlorite and calcium, needs further investigation.

FLORAL CHARACTERS OF GERBERA (Gerbera jamesonii) AS AFFECTED BY FOLIAR APPLICATION OF HUMIC ACID AND CALCIUM CHLORIDE

This study was conducted in lath house, Horticultural Department, College of Agriculture, University of Baghdad- Jadriya, Iraq during the spring and fall seasons of 2015 to investigate the influence of foliar application of humic acid and calcium chloride on “Yanara” gerbera cultivar. This study included two factors; humic acid spray (H) and calcium chloride spray (Ca). The first factor was represented by four levels which were; 0 (H0), 5 (H5), 7.5 (H7.5) and 10 ml.l-1 (H10) and four levels of calcium chloride; 0 (Ca0), 50 (Ca50), 100 (Ca100) and 150 mg.l-1 (Ca150). Data were recorded during spring and fall seasons. The experimental results showed that spraying plants with humic acid at 10 ml.l-1 and calcium chloride at 150 mg.l-1 (H10Ca150) gave the highest values of flower number/plant (3.60 and 6.87), flower diameter (8.71 and 11.33 cm), vase life (11.90 and 11.34 day) for both seasons, respectively. The lowest values of these parameters were recorded with control treatment (H0Ca0). It could be concluded that spraying plants with humic acid at H10 and calcium chloride at Ca150 had improved flower characteristics in gerbera plant cv. Yanara.

RESPONSE OF VEGETATIVE GROWTH FOR THE TREATMENT OF ORGANIC NUTRIENT AND CALCIUM CHLORIDE FOR GERBERA PLANT Gerbera jamesonii

This study was conducted in the lath house, Horticultural Department, College of Agriculture – University of Baghdad- Jadriya during the spring and autumn seasons 2015 to investigate the influence of humic acid spray and calcium chloride spray on f “Yanara” gerbera cultivar. This study included two factors; humic acid spray (H) and calcium chloride spray (Ca). The first factor four levels were used, 0, (H0), 5 (H5), 7.5 (H7.5) and 10 (H10) ml.L-1 and four levels of calcium chloride, 0 (Ca0), 50 (Ca50), 100 (Ca100) and 150 (Ca150) mg.L-1. Each treatment replicated three times with a factorial experiment using RCBD. Five plants in experimental unit and the number of plants used was 240 trees. The experimental results showed that humic acid at 10 ml.L-1 and calcium chloride at 150 mg.L-1 (Ca150H0) significantly gave the highest leaves number of 11.20 and 11.47 leaves, the highest leaf area of 195.21 and 210.25 cm2, the highest plant dry weight of 16.92 and 17.95gm, the highest leaf nitrogen content of 2.50 and 2.45 %, highest leaf phosphor content of 0.37 and 0.44% and the highest leaf calcium content of 3.17 and 3.45% for both seasons, respectively. The lowest value of these parameters was found in the control (Ca0H0) treatment. It could be concluded of this experiment that the humic acid at level H10 and calcium chloride at level Ca150 improved vegetative characteristics and leaf mineral content gerbera plant cv. Yanara

Effect of Calcium Chloride and Calcium Nitrate on Potato (Solanum tuberosum L.) Growth and Yield

In potato production calcium nutrients can be applied in the form of calcium chloride or calcium nitrate. In this regard, application of calcium nutrients during growth of potato plants can be considered as an alternative method to improve plant growth and yield. The objective of this study was to determine the effect of calcium chloride and calcium nitrate on potato growth, tuber yield and assess whether these calcium nutrients differentially affected potato plant growth and tuber yield. Pot experiment was conducted in lat-house under natural sun light condition. The study was conducted in randomized complete block design with four replications. The treatments were consisted of a factorial combination of two potato varieties (shenkola and gera) and three types of calcium nutrients: calcium chloride alone, calcium nitrate alone and calcium chloride mixed with calcium nitrate (1:1) each at three levels (5 g, 10 g and 15 g per liter per plant) and the control treatment (0 g of Ca nutrients). In comparison to the control treatment, application of either calcium nitrate alone or combined application of calcium chloride mixed with calcium nitrate has significantly increased plant height and tuber yield both in shenkola and in gera potato varieties. In contrast, plant height and tuber yield was not significantly differed in both potato varieties sprayed with all levels of calcium chloride alone. Hence it can be concluded that application of calcium chloride and calcium nitrate differentially affected potato plant growth and tuber yield.

Toxoplasma gondii and Intestinal Helminth Infections among Owned and Strayed Cats in Sokoto, Nigeria

Three trials were carried out in this study. In the first trial raw cow's milk with 6% sodium chloride was processed into cheese. In the second and third trials pasteurization temperatures of 72°C/1 min and 63°C/30 min and 2%, 4% and 6% sodium chloride and 0.02% and 0.04% calcium chloride were used in each treatment respectively. Results showed that protein, total solids and ash contents and titratable acidity were significantly (P 0.05) effect on the fat content of cheese. However, the protein, total solids and ash contents were significantly (P<0.001) higher in cheese made without added calcium chloride. There was no significant difference in the titratable acidity in cheese with two levels of calcium chloride

Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: Effect on lipid and pigment content

Increased demand for poultry products has resulted in an increased availability of by-products, such as the neck, back, and frame, that can be processed into mechanically separated poultry meat. The major problems with mechanically separated poultry meat are its high lipid content, color instability, and high susceptibility to lipid oxidation. The present work was undertaken to determine the effect of different concentrations of citric acid and calcium ions on protein yield, color characteristics, and lipid removal from protein isolates prepared using an acid-aided extraction process. Six levels of citric acid (0, 2, 4, 6, 8, and 10 mmol/L) and 2 levels of calcium chloride (0 and 8 mmol/L) were examined. The entire experiment was replicated 3 times, resulting in 36 extractions (3 × 6 × 2). The highest (P < 0.05) protein yield was found for the treatment with 6 mmol/L of citric acid. In general, all the combinations removed an average of 90.8% of the total lipids from mechanically separated turkey meat, ranging from 86.2 to 94.7%. The lowest amount (1.14%) of total lipids obtained was for samples treated with 4 mmol/L of citric acid. Maximum removal of neutral lipids (96.5%) and polar lipids (96.4%) was attained with the addition of 6 and 2 mmol/L of citric acid, respectively. Polar lipid content was found to be significantly (P = 0.0045) affected by the presence of calcium chloride. The isolated proteins were less (P < 0.05) susceptible to lipid oxidation compared with raw mechanically separated turkey meat. The most efficient removal of total heme pigment was obtained with the addition of 6 or 8 mmol/L of citric acid. Addition of calcium chloride had a negative effect on total pigment content. The study revealed that acid extractions with the addition of citric acid resulted in substantial removal of lipids and pigments from mechanically separated turkey meat, improved stability of the recovered proteins against lipid oxidation, and appreciable protein recovery yields.

Influência do CaCl2 sobre a qualidade pós-colheita do abacaxi cv. Pérola

Objetivou-se avaliar a influencia do cloreto de calcio (CaCl2) sobre a qualidade pos-colheita de abacaxis cv. Perola, armazenados sob condicoes simuladas de transporte maritimo (21 dias a 12±1oC) e comercializacao (8 dias a temperatura ambiente, 21 ± 1oC). O experimento foi conduzido utilizando-se parcelas constituidas de 6 frutos, obedecendo um delineamento experimental inteiramente casualizado e constituindo um fatorial 4 x 6, com 3 repeticoes, tendo-se quatro niveis de cloreto de calcio (0, 1, 2 e 3%) e seis epocas de analise (0, 21, 23, 25, 27 e 29 dias de armazenamento). Observou-se que a imersao em solucao de cloreto de calcio a 3% promoveu diminuicao no indice de escurecimento interno, na area afetada e na intensidade do escurecimento interno, alem de determinar uma maior perda de massa e diminuicao aparente na solubilizacao de substâncias pecticas. O cloreto de calcio, independente do nivel, foi efetivo na manutencao da firmeza, embora nao tenha afetado significativamente as variaveis pH, acidez titulavel, acucares soluveis totais e pectina total.

Controle da vitrificação do cravo (Dianthus caryophyllus L.) in vitro

Baixos níveis de benziladenina (BAP), baixo potencial de água no meio e baixa umidade condicionada por tampas de algodão foram capazes de inibir a vitrificação de cravo (Dianthus caryophyllus L.) cultivado In vitro, mas essas condições implicaram no baixo desenvolvimento das plantas e da taxa de propagação. Elevados níveis de NH4NO3 demonstraram serem altamente promotores da vitrifícação assinalada pelo alto conteúdo de proteína, enquanto relação inversa foi constatada para altos níveis de CaCl2, aos quais seguiu-se aumento na atividade da peroxidase. Os resultados permitiram estabelecer um protocolo para controle da vitrificação do cravo, constituído de 4,0 g/1 de "Gelrite", 0,5 mg/1 de ácido naftalenoacético (ANA), 0,05 mg/1 de BAP, doses normais das soluções salinas do meio MS e vedação do tipo tampas de algodão para cultivo de ápices meristemáticos. Para a fase de multiplicação, este protocolo deve ser alterado para 0,5 mg/1 de BAP, 10,3 mM de NH4NO3 e 12,0 mM de CaCl2.

IN VITRO NUTRITION OF ALSTROEMERIA

In vitro growth and development of Alstroemeria `Cornell Pink' were evaluated on media containing different amounts of CaCl2, MgS O4, FeSO4, NO3, or NH4. Six levels of calcium chloride were originally examined (from 0 to 75 mM); the low levels proved to be most beneficial. Subsequent experiments used CaCl2 levels from 0 to 3.0 mM. Again, the low levels were most productive. Two experiments, with different gelling agents, were designed for MgSO4. The levels ranged from 0 to 15 mM. The 15 mM level produced explants with the greatest fresh weight. Three experiments were used to study the effect of FeSO4. The range was the same in all of the experiments (0 to 1 mM), but the increments and the gelling agents differed. In all three experiments, the 1 mM level proved to be toxic. The group with treatments from 0.01 to 0.5 mM had the best response over time. Both experiments with nitrogen found no response to different NO3:NH4 ratios. A positive linear response to rate was found within the range studied (20 to 80 mM).

Calcium, Lanthanum, Pyrophosphate, and Hydroxyapatite: A Comparative Study in Fibroblast Mitogenicity

Calcium-containing crystals and elevated levels of calcium chloride (CaCl2) and lanthanum chloride (LaCl3) have been previously reported to enhance the proliferative activity of cultured fibroblasts. We have investigated the relative mitogenicity of these agents, whether they function via precipitation on the cell surface and whether they interact with one another. Confluent cultures of newborn foreskin fibroblasts provided with fresh medium containing 10% fetal bovine serum (FBS) in the presence of hydroxyapatite (HA), pyrophosphate (PPi), LaCl3 (La), or additional CaCl2 (Ca) were all stimulated more than control cultures provided with fresh medium and 10% FBS alone as assessed by cell counts 5 days later. Increases in cell yield above the original confluent cell density were 316% for La, 271% for Ca, 189% for HA, 131% for PPi, and 45% for controls. Addition of fresh medium containing 10% FBS and epidermal growth factor or fresh medium containing 20% FBS as additional points of reference yielded increases of 204 and 107%, respectively, over original confluent density. Stimulation induced by La or Ca was significantly greater (P less than 0.001) than the stimulation induced by each of the other treatments. The same treatments added to confluent cultures without a change of medium also renewed mitotic activity, with La and Ca again the most mitogenic and approximately doubling the pretreatment cell yields. Cultures incubated in an inverted position to avoid cell contact with precipitates in the medium were also stimulated by La and Ca, but not by HA and PPi. When added to confluent cultures simultaneously supplemented with optimal additional Ca, La decreased Day 5 cell yields in a dose-dependent manner at low concentrations (0.03-0.2 mM) but increased cell yields over those obtained with 0.2 mM LaCl3 again in a dose-dependent manner at higher concentrations. Thus, while HA and PPi act via precipitation on the cell surface, the more mitogenic agents La and Ca function in solution and appear to stimulate cell division by different nonadditive mechanisms. These findings suggest multiple mechanisms of membrane participation in mitogen responsiveness and in density-dependent inhibition of growth.

Soil Removal in Automatic Dishwashing

During preliminary testing, an egg yolk‐calcium chloride complex was selected as a promising dishwasher test soil, and various factors were identified as being related to its removal in dishwasher washing of dishes. Data for statistical analysis were collected in con trolled laboratory tests using five water temperatures, five levels of calcium chloride in the yolk soil solution, two dishwasher positions, and two wash times. A series of tests was per formed in deionized water and a second series in hard water. Difficult soil removal was found to be related to all the main variables studied and the soil developed shows promise as a dishwasher test soil.