Wyniki wyszukiwania - Biblioteka Nauki

1

Characterization of Leachate and Assessment of the Leachate Pollution Index – A Study of the Controlled Landfill in Fez

100%

Touzani A. , EL Hammoudani Y. , Dimane F. , Tahiri M. , Haboubi K.

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2024

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tom Vol. 25, iss. 4

57--69

EN

The rapid increase in municipal solid waste in developing areas, as demonstrated by the Fez landfill, has led to the production of leachate with alarmingly high levels of pollutants, highlighting the urgent need for comprehensive analysis and advanced treatment methods. This study uncovered exceptionally high concentrations of organic and inorganic substances, as well as heavy metals in the leachate, with chemical oxygen demand (COD) reaching 57,100 mg/L, biochemical oxygen demand (BOD5) at 39.400 mg/L, and a significant presence of iron (Fe) at 1,370 mg/L, underscoring the extreme contamination levels. Importantly, this research introduced a notable contribution to the field by calculating a leachate pollution index (LPI) of 88.8, a figure considerably exceeding the limits considered safe for environmental discharge. The results of the current study complement the already existing information about the critical environmental threat posed by the leachate, emphasizing the necessity for extensive treatment prior to release into the environment. The study insights are crucial for developing effective strategies to reduce the risks to aquatic ecosystems and public health, as well as for guiding policy and practice in waste management in developing regions.

2

Comparative Evaluation of Biogas Yield and Physicochemical Properties of Three-Phase and Traditional Olive Oil Mill Wastes – The Most Suitable Choice for Efficient Anaerobic Digestion

88%

Hamdi I. , El Asri O. , Lihi K. , Hamdaoui H. , Auajjar N. , Chafi A. , Attarassi B.

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tom Vol. 24, iss. 5

76--83

EN

Olive oil mill waste is characterized by its high organic matter content, especially fatty acids, polyphenols, sugars, and proteins. These nutrients can be used as a source of energy for biogas production. However, olive oil mill waste can also contain heavy metals such as lead, cadmium, copper, and zinc that can be absorbed by plants. In addition, very high concentrations of heavy metals can also inhibit the anaerobic digestion process by affecting the methanogenic bacteria involved in biogas production The aim of this research is to determine the composition of solid and liquid rejections from traditional and continuous three-phase crushing systems, by analyzing samples from different oil mills in the eastern region of Morocco. We also applied the technology of anaerobic digestion of solid and liquid waste forms of oil mills, to make a link between the biogas yield and the physicochemical characteristics of these wastes. The results suggest that traditional oil mill wastewater (Discontinuous OMWW) has high organic matter, nutrients, and heavy metals content and a low concentration of phenolic compounds, which can increase its biogas production potential with a production of 10.02 Nml/g VS, while three-phase wastewater (Continuous OMWW) has limited biogas production potential (3.83 Nml/g VS) due to the low organic matter and nutrients content, and high concentration of phenolic compounds. Three-phase olive pomace (Continuous OMSW) has a higher biogas production (9.28 Nml/ g VS) than traditional olive pomace (Discontinuous OMSW) with 5.91 Nml/g VS. In fact, the lower content of phenolic compounds and volatile fatty acids favors their anaerobic digestion and improves their biogas production. In conclusion, the selection of the type of waste adapted for biogas production must be based on the physicochemical and microbiological characteristics of these wastes.

3

Physicochemical and biological characterization of soils from the vicinity of the Arctowski Polish Antarctic Station

63%

Bialkowska A. M. , Grzelczyk A. , Dlugolecka A. , Cieslinski H. , Kalinowska H. , Kur J. , Turkiewicz M.

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nr 1

4

Changes in physico-chemical characteristics, somatic cell count and fatty acid profile of Brown Short-haired goat milk during lactation

63%

Kuchtik J. , Kralickova S. , Zapletal D. , Weglarzy K. , Sustova K. , Skrzyzala I.

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nr 1

EN

The main aim of this study was to evaluate the effect of the lactation stage (SL) on the fatty acids (FA) profile of raw milk of Brown Short-haired goats reared under organic regime. An integraf part of the study was also to assess the effect of the SL on the physico-chemical characteristics and somatic cell count (SCC) of milk. Milk records and samplings of each goat were carried out seven times from April to October. SL had a significant effect on contents of almost all monitored physicochemical properties, somatic cell counts (SCC) and FA of milk and also on average daily milk yield (DMY). DMY gradually decreased with advanced lactation (from 3.44 to 1.44 litre), whereas the content of total solids (TS) increased in the course of lactation (from 10.9 to 14.0%). Also the content of milk fat (F) increased in the course of lactation (from 3.2 to 4.7%). Contents of total protein (TP) and casein (C) were relatively high in early lactation, decreased as lactation peaked and increased towards to late lactation (3.7% of TP and 2.6% of C). Titratable acidity (TA) gradually increased from 90th day (6.2°SH) to the end of lactation (8.5°SH), while positive correlations with TS, F, TP,C and lactose were found. SCC increased as lactation advanced, moreover, a positive correlation among SCC and TA and TS was found. The SL had a significant effect on all FA groups. PUFA gradually decreased towards to late lactation, which was caused mainly by the content of linoleic acid. Similarly, the presence of linolenic acid and PUFA/SFA ratio showed a decreasing tendency with advanced lactation. Also the CLA content was the lowest at the end of lactation. PUFA n-6/n-3 ratio increased in mid lactation (7.8) and hereafter decreased towards to late lactation (3.5). In our opinion, a less favourable presence of particular groups of FA in late lactation was related with a decrease in pasture quality under organic conditions.

5

Physiochemical characterization of Bauhinia purpurea seed oil and meal for nutritional exploration

63%

Arain S. , Sherazi S. T. H. , Bhanger M. I. , Mahesar S. A. , Memon N.

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nr 4

EN

The present study deals with characterisation of Bauhinia purpurea seed oil and meal for the quality evaluation. The characteristics of the extracted oil and the seed residue (meal) were determined out for their possible utilizations. The extracted oil was also analysed for iodine value, saponification value, unsaponifiable matter, acid value, peroxide value, refractive index and colour values. Fatty acid composition analysis by gas chromatography has shown that linoleic (55.34%) and oleic (11.84%) acids were the predominant unsaturated fatty acids, while palmitic acid (17.47%) and stearic acid (11.40%) were the major saturated fatty acids. Three tocopherols and six phytosterols were identified and quantified; among these, α-tocopherol and β-sitosterol was predominant, respectively. The physiochemical characteristics has revealed that Bauhinia purpurea oil has nutritive and dietetic potentialities. While proximate analysis of meal has shown that it my be used in the manufacturing of poultry and animal feeds.

6

Hematology of the freshwater fish, Notopterus notopterus in relation to Physico-chemical characteristics of the water

63%

Kulkarni R. S.

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tom 40

EN

Hematological and some biochemical contents of the blood in relation to physico- chemical characteristics of the water have been studied in the fresh water fish, Notopterus notopterus. The results indicated that normal values have been found in comparison to the studies carried out in other fishes. Hence, the fish Notopterus notopterus is having favorable environmental temperature, pH and dissolved oxygen required for the fish to survive and regulate breeding activities.

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Ksztaltowanie sie wybranych cech fizykochemicznych miesni piersiowych w zaleznosci od wartosci pH mierzonego 15 minut po uboju u kurczat brojlerow

38%

Jakubowska M. , Gardzielewska J. , Kortz J. , Karamucki T. , Buryta B. , Rybarczyk A. , Otolinska A. , Natalczyk-Szymkowska W.

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nr 1

139-144

PL

Celem pracy było sprawdzenie, na dużej populacji kurcząt brojlerów pochodzących z bieżącej produkcji zakładów drobiarskich, jak kształtują się cechy fizykochemiczne mięsa PSE, DFD i normalnego podzielonego na wspomniane klasy jakościowe na podstawie wyników pomiaru pHi5. W doświadczeniu przebadano 264 sztuki kurcząt brojlerów pochodzących od różnych dostawców. Na podstawie pomiaru pH w 15 minucie po uboju mięso klasyfikowano jako normalne i wadliwe typu PSE i DFD. Po 24 h mięso było oceniane sensorycznie (barwa i sprężystość) i poddane badaniom fizykochemicznym (pH24, pomiar barwy - jasność, zawartość barwników hemowych, zawartość białka rozpuszczalnego w wodzie, zawartość wody wolnej, zdolność wiązania wody i wielkość wycieku termicznego). Biorąc pod uwagę cechy odzwierciedlające wodochłonność mięsa (zdolność wiązania wody, woda wolna, wyciek termiczny) przeprowadzone badania nie potwierdziły że pFł, jest wystarczającym kryterium podziału mięsa drobiowego na PSE, normalne i DFD. Natomiast pod względem cech, które kształtują się pod wpływem różnej szybkości poubojowej glikolizy takich, jak barwa i sprężystość, oceniane sensorycznie, oraz jasność barwy i zawartość barwników hemowych mięso było zróżnicowane.

EN

Abstract. The aim of this work was to check the formation of physicochemical properties of PSE, DFD and “normal” meat on a large population of broiler chickens coming from the current production of poultry processing plant. Meat was divided into the above mentioned classes based on measurement of pH,5 value. 264 broiler chickens collected from various suppliers were tested in the experiment. Meat was classified into groups : “normal”, “with PSE-” or “with DFD-symptoms” based on determination of pH value 15 minutes after slaughter. After 24 hours meat was evaluated sensorically (color and elasticity) and underwent some physicochemical tests ( pH24, color measurement - brightness and hem pigments content, content of water soluble proteins, free water content, water binding ability and thermal drip). Experiments conducted here did not confirm that the pH| value is a sufficient criterion for categorization of poultry meat into PSE, DFD and “normal” meat taking into consideration properties reflecting meat water binding (water binding ability, free water content, thermal drip). On the other hand, regarding formation of meat properties influenced by different speed of glycolisis like color and elasticity evaluated sensorically, color brightness and content of hem pigments, the differentiation between meat samples was found.