Pleasant Smell Research Articles

Grapefruit-derived nootkatone potentiates GABAergic signaling and acts as a dual-action mosquito repellent and insecticide.

Humanity has long battled mosquitoes and the diseases they transmit-a struggle intensified by climate change and globalization, which have expanded mosquito ranges and the spread of associated diseases.1 Additionally, widespread insecticide resistance has reduced the efficacy of current control methods, necessitating new solutions.2,3 Nootkatone, a natural compound found in grapefruit, shows promise as both a mosquito repellent and an insecticide.4,5 However, its mechanism of action remains unclear. Our study demonstrates that nootkatone acts as a potent spatial and contact repellent against multiple mosquito species. Nootkatone-induced spatial aversion, which is influenced by human odor, is in Aedes aegypti partially mediated by Orco- and ionotropic receptor (IR)-positive neurons, while contact aversion is robust and likely mediated via the proboscis and independent of TRPA1 and IRs. We further find that nootkatone potentiates γ-aminobutyric acid (GABA)-mediated signaling by modulating the broadly expressed major insect GABA-gated chloride channel resistant to dieldrin (Rdl). At low doses, the chemosensory-mediated spatial and contact repellency is likely strengthened by nootkatone's disruption of synaptic transmission in select mosquito sensory neurons. At higher doses, nootkatone induces paralysis and death, presumably through broad-range synaptic transmission disruption. These findings reveal nootkatone's unique mode of action and highlight its potential as an effective mosquito control agent. Its dual role as a repellent and an insecticide, combined with low-to-no toxicity to humans and a pleasant smell, underscores nootkatone's promise as a future tool in mosquito control efforts.

Technological research of syrup with dipyridamole

A new liquid dosage form with dipyridamole has been obtained. A 50 % fructose solution was selected as the auxiliary component. The flavoring agent was «Orange», and the coloring agent was an orange color. The resulting dosage form, i.e. syrup, has a pleasant color, taste, and smell. 0.5 % sodium benzoate was used as a preservative, which provided a bacteriostatic effect for 24 months. Purpose of the work: to develop an optimal technological scheme for the production of a syrup with dipyridamole, establish critical points, and justify the use of flavoring and coloring agents and preservatives. Materials and methods. An integrated approach, based on modern principles of drug development (ICH) and implemented by means of modern equipment and the necessary research methods, was used. When developing the original syrup dosage form of dipyridamole, chemical, physicochemical, technological, pharmacological, and microbiological research methods were utilized. Technological methods included the preparation of fructose syrup (50 %); then dipyridamole (0.325 %) was added to the intermediate product. Results. The introduction of dipyridamole into a liquid dosage form, i.e. syrup, is a promising way to expand the range of dosage forms (DF) of dipyridamole, represented only by film-coated tablets and a suspension for oral administration (Rosemont Pharmaceuticals Ltd, UK). Conclusion. The result of the research has been the production of syrup with dipyridamole. It was found that the best composition was based on fructose, which was superior in taste to sucrose and sorbitol. Flavoring agents «Cherry», «Orange», and «Cocoa» were added to sugar-based syrups. The «Orange» turned out to be the optimal flavoring agent.

Evaluation of the quality and nutritional value of meat snacks

Preservation of health has ceased to be the sphere of attention of only medicine. This problem has become one with household ones. This determines the direction, priorities and development of the latest food technologies. Nutrition directly affects the human body all along life. In the beginning it was enough to simply follow the principles of healthy eating. Today it has become clear that striving for an ideal creates false interpretations with negative results (nutrient deficiencies) due to excessive food restriction. Therefore, the aim of the research was to determine the indicators of quality and nutritional value of meat snacks, as products of deep processing, which are a source of important nutrients, which will refute the critical attitude of consumers. Physico-chemical, microbiological, and organoleptic research methods were used for its implementation. Experiments were conducted using chicken meat as a raw material and meat snacks based on it. According to the results of the physical and chemical analysis, it was established that the nutritional value of the product increases after the technological processing of the raw materials – the protein content in the snacks increases by 40.18 %. A decrease in fat by 1.41 % indicates the dietary characteristics of ready to eat meat snacks. But the high salt content (2.11 %) significantly limits their consumption due to the risk of oversaturation of the body with sodium. During the organoleptic evaluation, it was established that all the studied samples had a dry, clean surface, uniform color, no foreign, unnatural shades, a pleasant smell with the aroma of spices, but a fragile texture. Microbiological analysis of the samples showed that mostly pathogenic microflora was absent, except for sulfite-reducing clostridia, which were detected at 1∙101 in 0.01 g. The obtained results practically make it possible to evaluate the useful and dietary properties of meat snacks and the reasons for choosing this product during the formation of a personal diet in accordance with individual preferences and beliefs regarding the principles of clean, healthy nutrition. In addition, a critical control point has been determined, according to which consumers should control the amount of meat snacks consumed, and manufacturers should improve the recipe in order to reduce the salt content in the product.

Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives

The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, physicochemical and safety indicators of combined dairy products based on mare’s and cow’s milk using herbal supplements. In the course of the research, analytical and statistical methods of information processing were used; experimental studies of raw materials and the finished combined product, namely the determination of acidity, solids, fat and protein; energy and biological values of the product were calculated. Technological processes of combined dairy products based on cow’s and mare’s milk using a vegetable origin filler were studied. Of the three prototypes of the proposed dairy products, it was determined to recommend samples No. 2 and 3. High quality indicators are observed in them, in particular, a rich taste with a pronounced taste of additional components, a pleasant smell and appearance. Also, the finished product in samples No. 2 and 3 have high safety indicators. Pathogenic and harmful microorganisms and substances were not found, acceptable microorganisms are within the maximum permissible limits. According to the research results, new dairy products are recommended using vegetable raw materials with different fat, protein, energy value, caloric content and lactose content. In the process of writing this paper, indicators of nutritional, energy value and safety of new types of dairy products based on cow and mare’s milk with vegetable additives were determined. Taking into account the research results and the materials of previous scientific papers, authors consider it promising to develop and sell dairy products based on cow’s and mare’s milk using a filler of plant origin. The advantages of the resulting product include: consumer interest in such products, high quality indicators, product safety, the possibility of using products in functional and specialized nutrition.Graphical

Development of almond flour bread recipe

The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.

Antioxidant and Antimicrobial Properties of Distinct Silver Nanoparticles Synthesized by Green Synthesis

Nanoparticles are materials that can be used in a wide range from medicine to industry. In recent years, especially the fruits, flowers, leaves, and roots of plants have come to the fore in nanoparticle synthesis because they are environmentally friendly and economical. Rosa damascena is a plant that is used both in foods such as jams, desserts, and beverages, and in many cosmetic products such as perfumes, creams, and lotions due to its pleasant smell and taste. In addition to its pleasant taste and aroma, valuable bioactive components are among the main uses of these flowers. Berberis crataegina fruit is a wild shrub fruit that can be consumed by humans but is unknown to many. This study aims to examine the antibacterial and antioxidant properties of silver nanoparticles produced from Rosa damascena flowers and Berberis crataegina fruits, both of which are rich in anthocyanins. For this, first of all, the produced silver nanoparticles were evaluated using SEM and SEM EDX. In addition, the size and properties of the nanoparticle were defined by performing XRD and FTIR analyses. In addition, antimicrobial, and antioxidant analyses analyses of these nanoparticles were performed. As a result, two different silver nanoparticles with high antioxidant properties were synthesized from both. However, nanoparticles synthesized from R. damascena flower showed more antimicrobial activity than nanoparticles synthesized from Berberis crataegina fruit.

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПРЯНИКА С ДОБАВЛЕНИЕМ ПОРОШКА ИЗ КЕДРОВОГО ЖМЫХА

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

Использование семян льна-долгунца при производстве безалкогольного пива «Светлое»

Research is presented on replacing part of the barley malt with flax seeds in the production of beer wort and its effect on physicochemical parameters. The greatest value for the duration of saccharification and filtration was obtained with the addition of 4% fiber flax seeds. The duration of saccharification increased from 5 to 15 minutes, and the duration of filtration from 75 to 180 minutes. When replacing barley malt with 1% fiber flax seeds, the acidity and mass fraction of moisture do not exceed the GOST requirements. The use of fiber flax seeds in the production of beer wort did not affect the transparency of the finished product, but a pleasant nutty smell and mild taste appeared. The production of beer wort, the optimal proportion of flax seeds when replacing barley malt is 1%. Since when it increases to 4%, the acidity and mass fraction of moisture in the wort do not meet the requirements of GOST, this may affect the quality of the finished product and its shelf life. The results obtained must be taken into account in the further development of the non-alcoholic beer recipe. Keywords: FIBER FLAX, BARLEY MALT, BEER WORTH, NON-ALCOHOLIC BEER

Formulation and evaluation of antioxidant and antibacterial activity of a peel-off facial masks moisturizer containing curcumin and Rosa Damascena extract.

Acne is a common skin issue that typically occurs during adolescence. It causes long-lasting redness and swelling in the skin. An alternative approach to treating acne could involve using a cosmetic facial mask containing herbal ingredients such as Curcumin and Rosa Damascena extract for its antibacterial properties. This study aims to create and try out a peel-off mask gel made from Curcumin and R. Damascena extract. This gel is intended to have the ability to kill bacteria such as Staphylococcus aureus, Escherichia coli, and Propionibacterium acnes and remove dead cells from the skin surface. The peel-off mask was made using polyvinyl alcohol (PVA) in 8% and 10% as solidifier. The evaluation of peel-off masks comprises the examination of physiochemical and mechanical aspects. Furthermore, their longevity, effectiveness, and antibacterial properties are also considered. The white color, pleasant smell, and soft texture were the defining features of the peel-off gel mask. The changes in PVA affect the pH level, thickness, and how quickly the peel-off mask dries. The stability test found that the peel-off mask had no significant physical changes when exposed to freezing and thawing. However, there were some differences in color and separation when using the real-time method. A prepared peel-off mask containing 10% PVA and curcumin works best against P. acne. The amount of PVA in the formula affected the physical and chemical qualities, but it did not impact on the antibacterial abilities of the peel-off mask gel. The best formula that gives the best results uses 10% PVA + curcumin. Using the Curcumin and R. Damascena extract in the creation of the peel-off mask gel ensures its efficacy and safety for skin application.

Physico-chemical and Microbiological Study of Curd(yoghurt) Fortified With Spices

Dairy products such as yogurt are widely used, so fortifying this food with spices is helpful to increase its nutritional value of it. Spices contain antioxidant activity, proteolytic activity, and bioactive compounds which are very helpful for human health. The main focus is to examine the technical element and microbiology involved in the manufacturing of various varieties of yogurt. Various types of yogurt were prepared by adding Black pepper, Cinnamon, Clove, and dry ginger. The yogurt formed was subjected to physicochemical and microbiological analysis. The time required for yogurt formation was found to be 10 h. The yogurt samples fortified with spices were found to be of smooth texture, white color having a pleasant smell and sour taste.

Veterinary and sanitary examination of milk from subsidiary farms of the republic of Mari El

At present, in order to avoid buying adulterated milk, some consumers buy the whole milk from private farms. However, when purchasing this product, there is a risk of harm to health. This is due to the fact that some cattle owners may improperly exercise health care and comply with conditions for keeping the animals. Purpose: To conduct a veterinary and sanitary assessment of raw milk samples from subsidiary farms of the Republic of Mari El. The material for this assessment was three raw milk samples from different subsidiary farms. In the selected samples, we determined the organoleptic, physico-chemical and microbiological properties. Standardized methods were used to determine these parameters. All test samples were a homogeneous white liquid free of sediment and flakes with a clean pleasant taste and smell, which met the requirements of GOST 31449-2013. The values of all samples for physicochemical properties were also within the limits specified in the standard, which indicates the milk naturality. However, when determining the QMA&OAMO (quantity of mesophyll aerobic and optional-anaerobic microorganisms), the obtained results greatly exceeded the established limits. The study of the sample cultures for coliform bacteria showed that, unlike samples 1 and 3, sample 2 has no bacteria of this group. The results of the microbiological quality demonstrated that either animals from which milk was obtained were kept in improper sanitary and hygienic conditions, or the milk obtained was contaminated with microorganisms at the consumer packaging stage. This study showed that all samples meet the requirements of GOST 31449-2013 for organoleptic and physico-chemical properties.

Pleasant and Unpleasant Smells in the Bible

Pleasant and Unpleasant Smells in the Bible

Application of Plant Ingredients for Improving Sustainability of Fresh Pasta

Pasta is a low-cost and easy-to-prepare food product. By using fresh pasta, the drying process is omitted, which represents significant energy and financial savings, but the durability of such pasta is very limited. The addition of plant materials (parsley, oregano, thyme, cinnamon, nettle, spinach, and carob) to the dough affects the microbiological stability and thus the durability of the fresh pasta, which can then be stored longer in the refrigerator without the need to freeze the product. With significant energy savings due to the omission of the drying and freezing processes, extending the shelf life of the pasta will contribute to the reduction of food waste and thus contribute to a more sustainable production system. The aim of this work was to examine the possibility of producing fresh pasta with the addition of plant materials from the perspectives of technological and sensory quality, as well as microbiological composition. The incorporation of plant materials (10 g/100 g) decreased water absorption and had no effect on optimal cooking time. Thyme-enriched pasta had significantly lower (p < 0.05) cooking loss (3.34%) than the control sample (4.12%). In cinnamon-, spinach-, and parsley-enriched pasta, an appealing colour and pleasant smell and taste were achieved. Cinnamon and carob proved to have the most favourable effect on the microbiological quality (reduction in mesophilic, Enterobacteriaceae, and yeast counts), followed by spinach (reduction in mould count). For cinnamon-enriched pasta, the best technological (optimal cooking time of 3.23 min; cooking loss of 4.41%; firmness of 531.94 g) and sensory and microbiological quality were achieved; thus, cinnamon proved to be the preferred natural preservative for the production of enriched pasta.

ВЛИЯНИЕ СВЕТЛОЗЕРНОЙ РЖИ И ПОРОШКА САХАРНОЙ СВЕКЛЫ НА КАЧЕСТВО БИСКВИТНОГО ПОЛУФАБРИКАТА

In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar – according to GOST 5903-89, the mass fraction of fat – according to GOST 31902-2012, ash content – according to GOST 5901-2014, humidity of products – according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.

Component composition and biological activity of essential oil of plant Zinnia elegans

By the method of steam distillation, samples of essential oil were obtained from a plant cultivated in the East Kazakhstan region. The essential oil was obtained with a yield in terms of air-dry raw materials. The method of gas-liquid chromatography carried out a quantitative analysis of the components of the essential oil. The quantitative content of essential oil components was calculated from the areas of gas chromatographic peaks without using correction factors. The main components of Zinnia elegans essential oil are α-terpineol, β-myrcene, myrtenal and camphene. Terpineol has a pleasant, lilac-like odor and is a common ingredient in perfumes, cosmetics, and fragrances. Pleasant smelling oily liquid. Myrcene has a large number of beneficial properties for the body, whether pure or in aromatherapy through the essential oils that contain it: Sedative and muscle relaxant, anti-inflammatory, interferon inhibition, gastric and duodenal ulcers, antalgic and antinociceptive, reduces sensitivity to pain by self-healing endogenous derivatives of morphine. Myrtenal - has an anti-inflammatory, resolving effect on acne, infiltrates. Increases the protective barrier of the epidermis. Antioxidant, rejuvenating. Camphene components are effective in the treatment of fungal, viral and bacterial infections that affect the respiratory system.

The modern preparation of menthol and the burgeoning dual catalyst system - The three different synthesis pathways and one significant improvement of menthol

This paper will mainly focus on the modern preparation pathway of menthol, which involves Takasago and BASF, these two traditional pathways. Besides, the unique dual catalyst system will also be talked about in this work. This paper will give the introduction of them, their advantages and disadvantages, moreover, their actual application will also be brought to notice. Menthol is a salient chemical substance that plays an important role in perfume manufacture, and it is actually the source of the special and pleasant smell of many herbs, especially mint. In addition, menthol is also a fundamental raw material in many parts of chemical synthesis due to its unique structure. This research can give summative conclusions about this basic but noteworthy domain.

Qualitative study of the use of electronic cigarettes in university students

Objective: The purpose of this research was to determine the level of knowledge, beliefs, perception, and practices associated with consuming electronic cigarettes among university students. Materials and methods: A qualitative study of phenomenological type and from primary sources was carried out in the period of May-August of the year 2019 at the private university Pontificia Universidad Católica Madre y Maestra (PUCMM) and the public university Universidad Autónoma de Santo Domingo (UASD), Santiago campus, Dominican Republic. The data collection method was done through interviews, which the interviewers recorded. Each student interviewed signed an informed consent certifying that they answered voluntarily each question asked by the interviewer. The sample consisted of 53 interviews, 48 individuals, and five focus groups. Interviews were done until reaching the saturation point of each question, which is when all the answers became repetitive. Results: University students’ knowledge regarding electronic cigarettes (EC) is poor. Knowledge regarding its mechanism, parts, substances, and possible complications to one’s health, is scarce both in PUCMM and the UASD, but this is more notable at the public university. Additionally, many perceive EC as an alternative to tobacco use, the former, as per our study population, having a variety of flavors, a pleasant smell, being attractive, practical, and capable of offering relaxation. Regarding the attitude towards the device, PUCMM exhibits a higher level of rejection regarding its use. It is essential to mention that most interviewees were once users of EC. However, they do not recommend it to a great extent since they assume that it can cause harm and be addictive, although to a lesser extent than conventional cigarettes. The population most susceptible to its use are young people, including minors and the male gender, although females have been significantly increasing its use. Similarly, it was possible to appreciate the influences that greatly evoke the younger population’s consumption, including social networks, family, friends, and the surrounding environment. Conclusion: We concluded that university students have insufficient knowledge regarding electronic cigarettes, both in their mechanism, substances, and health complications. Most see electronic cigarettes as smoking devices with a pleasant smell, which can be very attractive to users. It was possible to observe the critical role played by social influences on the use of the device, promoted by social networks and close relationships. Another problem in current society is the use of CE in minors. According to the results, there is a great need for intervention and education, mainly among the younger generation.

A Consumer Study on the Sensory Experience of new Herbal Topical Pain Relief Product in India

Introduction: Pain management for musculoskeletal conditions often requires topical products to be used as adjuncts to oral analgesics. The acceptability of topical medication depends on including sensory characteristics, ease of application, after-feel, and residue, etc. This study was conducted to evaluate the consumer acceptability of the sensory parameters of a novel prototype topical pain relief gel containing boswellic acid, methyl salicylate, menthol, and capsaicin in adults who were regular body pain sufferers. Methods: This was a prospective, quantitative, blinded, monadic-designed, consumer sensory home-use test (HUT), conducted in three cities in India. The study included 320 adults who had musculoskeletal pain or joint pain within the past six months leading up to the study, with the last pain occurring within the preceding four weeks. One group was given the gel formulation of the investigated topical pain relief gel and the other group was given the balm formulation. Participants used the assigned market sample at least three times in a 7-day study period, and then completed a web-based questionnaire on the sensorial aspects of the product. Results: Over 90% of consumers agreed that the gel formulation provided fast cooling at the usual site of pain in 10 seconds, long-lasting cooling, and dual cooling and warming sensation. Furthermore, it was convenient and easy to use, was absorbed quickly, dried quickly, and had a pleasant smell without greasy after-feel, and left no residue. Significant findings were noted for the gel formulation versus the balm formulation for parameters of cooling. Conclusion: The findings of the consumer sensory study demonstrate that a novel herbal gel formulation for pain relief has ideal properties of a topical pain relief formulation, and could be a useful adjunct to the pharmacological management of musculoskeletal pain, without adding to the burden of adverse effects.

Encapsulation of amaranth CDs at ZIF-7 MOFs as a novel adsorbent for ultrasonic-assisted dispersive nano-solid-phase microextraction and ultrasensitive determination of allura red in food samples

Allura Red AC (AR) can be used in foodstuffs to give them a pleasant taste, color, appearance, stability, and smell. High consumption of the dye has been associated with adverse health effects. A sensitive method, namely ultrasound-assisted coupled dispersive nano solid-phase micro-extraction spectrophotometry (UA-DNSPME-UV–Vis) was designed for AR as food colorant preconcentration and determination in real samples. The method is based on the first-time usage of amaranth carbon dot@Zn (II) organic framework comprising benzimidazole (ZIF-7) composite. The characterization of the synthesized CD@MOF was performed using XRD, SEM, FTIR, HRTEM, EDX, SAED, UV–Vis absorption, and fluorescence. Among conventional parameters including pH, amount of sorbent, sonication time and type and volume of elution solvent was examined. The established method showed excellent linearity over the range of 0.30 – 7.00 nM. Anions and cations were also studied for their interference effect. The preconcentration factor was 85, with 0.60 nM LOD. As-synthesized nanocomposite had significant adsorption capacity and reusability. Analysis of some real samples showed satisfactory results in the range of 8.41 to 2953 mM for liquid food samples and from 2.95 to 5.88 mM for solid food samples with a satisfactory range of recovery values from 98.44 to 102.41 %.

Physicochemical and Organoleptic Analysis of Tomato Irrigated with fish farms water; at URERMS-ADRAR. Algeria

The objective of the developed system is to encourage efficient water management practices that optimize the usage of water by keeping crop health and yield intact through the implementation of an automated irrigation system. The study aimed to determine the impact of irrigation by fish farming on growth rates and concentrations of macro- and micronutrients in tomatoes. Results indicated that irrigation with fish farm effluent significantly increased and effluent water, depending on its composition to feed the fish, can supply nutrients and increase the concentrations of these elements in tomatoes irrigated with this water with a refractive index = 1.3391 and a calorie value of 19.927 Calorie in the first sampling and 16.696 calories in the second sampling for 100 g for the year 2021 and for the year 2022 we have a refractive index = 1.3495 and a calorie value of 20.66 Calorie for 100 g. Here we show for the first time that is more than the standard norm (Cotte.2000) which is 18 Calories. Also, after carrying out microbiological analyzes, there is a total absence of pathogenic bacteria, as well as the organoleptic parameters are heading in the right direction where tomatoes irrigated by fish farming water is concentrated compared to the tomatoes irrigated by normal fresh water with Light red of 53 %, Cooked acid of 47 %, spherical form of 94 % and a pleasant smell of 88 %. Therefore, using fish farm effluent in irrigation provides water requirements for plants and also can improve the availability of nutrient elements for tomatoes.