Journal La Lifesci最新文献_第5页

Product Preservation Design of Vegetable and Animal Food Processing 动植物食品加工中的产品保鲜设计

Journal La Lifesci Pub Date : 2021-12-31 DOI: 10.37899/journallalifesci.v2i6.525

Menduza Burnd, Joffersen Yrick

引用次数: 0

Horticultural Study on Cucumber Cultivation; Pest and Disease Control from Traditional Approach 黄瓜栽培的园艺学研究传统方法的病虫害防治

Journal La Lifesci Pub Date : 2021-12-30 DOI: 10.37899/journallalifesci.v2i4.521

A. N. N. Bongkang

引用次数: 0

Ochratoxins’ Effects on the Functional Properties and Nutritional Compositions of Grains 赭曲霉毒素对谷物功能特性和营养成分的影响

Journal La Lifesci Pub Date : 2021-11-01 DOI: 10.37899/journallalifesci.v2i4.421

Chinaza Godswill Awuchi, Ifeanyi Owuamanam, C. Ogueke

引用次数: 2

Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology 西兰花(Brassica Oleracea, L.)的设计与构建利用热电技术的储物箱

Journal La Lifesci Pub Date : 2021-09-28 DOI: 10.37899/journallalifesci.v2i4.413

Bertung Suryadharma, A. S. Rusdianto, Zahra Zuhriasa

{"title":"Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology","authors":"Bertung Suryadharma, A. S. Rusdianto, Zahra Zuhriasa","doi":"10.37899/journallalifesci.v2i4.413","DOIUrl":"https://doi.org/10.37899/journallalifesci.v2i4.413","url":null,"abstract":"Fresh vegetables determine the selling price of the product, so traders must be careful in storing vegetables to keep them staying fresh. Therefore, we need a vegetable storage device that can maintain the specified temperature, can lower the temperature, and is effective. The solution used is to design a vegetable storage device using thermoelectric technology that can maintain temperature. This research was conducted in May-June 2021 and was carried out at the Laboratory of Agroindustrial Technology and Management, Faculty of Agricultural Technology, University of Jember. The tools used for research are Laptop and Arduino IDE. Materials used in this research are Breadboard, Arduino Uno, Peltier TEC1-12706, DS18B20 Sensor, Jumper Cable, Heatsink, Fan, 1 channel Relay, Power supply, LCD, and Styrofoam Box. The tool that had been tested for performance was then tested by operating the cooler box. Testing the tool aimed to determine the ability of the cooler to reach the desired temperature. Based on the functionality validation test, it was found that X=1 which means the cooler in the broccoli vegetable storage box is declared to be functioning properly. The DS1820B sensor used in this study got a % error value of 1.19% which means the temperature sensor can work well. The cooler box has the fastest ability to reach a temperature of 15oC in 10 minutes 09 seconds with a power of 12 W. The cost required for a cooler for 1 (one) day is cheaper than a showcase, which only costs Rp. 2,336.","PeriodicalId":102565,"journal":{"name":"Journal La Lifesci","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130586246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and Screening of Streptomyces-Extracellular Chitinase 链霉菌胞外几丁质酶的制备与筛选

Journal La Lifesci Pub Date : 2021-09-27 DOI: 10.37899/journallalifesci.v2i4.425

Ibrahim Sani, A. Umar, E. Udeze

{"title":"Production and Screening of Streptomyces-Extracellular Chitinase","authors":"Ibrahim Sani, A. Umar, E. Udeze","doi":"10.37899/journallalifesci.v2i4.425","DOIUrl":"https://doi.org/10.37899/journallalifesci.v2i4.425","url":null,"abstract":"The aim of this research was to produce Streptomyces-extracellular chitinase and screen its antifungal activity on a clinically isolated Candida albicans. The Streptomyces were isolated from an agricultural farmland; they were identified and screened for the chitinase production. Effects of time, temperature, pH and nitrogen sources on the chitinase production were determined using standard methods. Ammonium sulphate precipitation was used to partially purify the chitinase. Protein concentrations were determined spectrophotometrically using bovine serum albumin as standard. Agar-well diffusion method was used to evaluate the antifungal activity of the chitinase on C. albicans. The isolated Streptomyces were of three (3) strains, and all the strains are Gram positive, catalase positive, oxidase positive while, Strain A and C are indole positive and only Strain B is citrate positive. The maximum chitinase production was at 72 h, 40°C and when yeast extract was used as the nitrogen source. Ammonium sulphate (80%) precipitation yielded the highest enzyme activity of 39.0U/ml. The maximum enzyme activity was observed at temperature of 40oC, pH 5.5 and 1.0% colloidal chitin (substrate). The partially purified chitinase showed a zone of inhibition of 20.11 ± 1.26 mm against the Candida albicans. This result has no significant difference (P>0.05) when compared with that of the standard drug (Fluconazole) with 21.42 ± 0.08 mm zone of inhibition. These findings suggest that Streptomyces at favourable conditions produce chitinase, and this enzyme can be used as an antifungal agent on Candida albicans and other chitin containing fungi.","PeriodicalId":102565,"journal":{"name":"Journal La Lifesci","volume":"163 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116038810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory Attributes of Jackfruit beyond Meat Sandwich Filling 菠萝蜜在肉类三明治馅料之外的感官属性

Journal La Lifesci Pub Date : 2021-09-27 DOI: 10.37899/journallalifesci.v2i4.451

F. Uruakpa, Ruchithri Nanayakkara, Lauren Pavel, Tessa Robinett

{"title":"Sensory Attributes of Jackfruit beyond Meat Sandwich Filling","authors":"F. Uruakpa, Ruchithri Nanayakkara, Lauren Pavel, Tessa Robinett","doi":"10.37899/journallalifesci.v2i4.451","DOIUrl":"https://doi.org/10.37899/journallalifesci.v2i4.451","url":null,"abstract":"Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. Jackfruit is becoming popular among meat lovers who want non-soy-based meat alternative. Thus, this study aims to 1) discover a healthy and affordable option to meat and 2) assess if consumers candifferentiate between pulled pork and jackfruit in a sandwich. Three types of sandwiches were prepared (i.e., jackfruit-in-water; pork tenderloin; jackfruit-inbrine). Sensory analysis using 300 untrained panelists was conducted to examine selected quality attributes (flavor, texture, aroma) and identify the meat-based sample. Panelists scored the sandwiches on a scale of 1-3 with 1 being most favored. The mean scores were calculated as follows: pork = 1.54), jackfruit in brine = 2.16), and Jackfruit in water = 2.18. Statistical analysis (2 tailed T-test) found a significant difference (p = 0.003) in flavor between thepork sandwich (score = 1.6) and those of jackfruit in brine (score = 2.17) and water (score = 2.17). There was a significant difference (p = 0.05) in the texture of pork sandwich (score = 1.6) and jackfruit sandwich in brine (score = 2.0) and water (score = 2.3). Most tasters thought the jackfruit was a meat product although the meat product was ultimately favored. Participants did not know that the sandwiches had a meat substitute. Jackfruit could be a desirable meat substitute for consumers who are looking for low-fat meat alternative rich in antioxidants to add to meals.","PeriodicalId":102565,"journal":{"name":"Journal La Lifesci","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115631417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Environmental Pollutants and Contaminants of Emerging Concern: An African Perspective 环境污染物和新兴关注的污染物:非洲视角

Journal La Lifesci Pub Date : 2021-09-16 DOI: 10.37899/journallalifesci.v2i3.418

Chinaza Godswill Awuchi, I. Amagwula

引用次数: 1

Isolation, Partial Purification and Median Lethal Dose of Antipyretic Agent from Khaya senegalensis Leaf Extracts 沙葛叶提取物解热剂的分离、部分纯化及中致死量研究

Journal La Lifesci Pub Date : 2021-09-15 DOI: 10.37899/journallalifesci.v2i3.416

I. Sani, A. Ukwuani-Kwaja, Timothy Eromosele Ehebha

{"title":"Isolation, Partial Purification and Median Lethal Dose of Antipyretic Agent from Khaya senegalensis Leaf Extracts","authors":"I. Sani, A. Ukwuani-Kwaja, Timothy Eromosele Ehebha","doi":"10.37899/journallalifesci.v2i3.416","DOIUrl":"https://doi.org/10.37899/journallalifesci.v2i3.416","url":null,"abstract":"This research was designed to evaluate the antipyretic activity of K. senegalensis leaf extract with the view of isolating and identifying the active components. The K. senegalensis leaf was extracted using 90% methanol and further fractionated with hexane, ethylacetate, n-butanol and distilled water.The qualitative phytochemical screening was carried out using standard methods.The crude extract and the fractions were screened for antipyretic activity using 15%w/v brewer’s yeast induced pyrexia on Albino rats. The components of the most active fraction were further separated using column and thin layer chromatographic techniques on silica gel. LD50 of the most active fraction was determined using probit analysis. The results of the phytochemical screening revealed the presence of tannins, phenols, steroids and cardiac glycosides in both the crude extract and its fractions. The crude extract at 400 mg/kg b.w. showed the highest antipyretic activity compared to the other doses tested. Hexane fraction showed the highest antipyretic activity among the other fractionated extracts. The LD50 of the hexane fraction was found to be 831.76 mg/kg b.w. The column chromatographic separation of the hexane extract yielded 60 fractions (F1 to F60). After TLC separation, fractions with similar profile were pooled together yielding eleven (11) pooled fractions (PF1 to PF11). Antipyretic activities of the pooled fractions showed that PF8 exhibited the highest activity. These findings suggested that, K. senegalensis leaf has significant antipyretic activity which can be considered for the development of antipyretic agent from natural resources.","PeriodicalId":102565,"journal":{"name":"Journal La Lifesci","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125053268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of the cassava harvest month on the sensory parameters of attiéké 木薯收获月份对attisamk<e:1>感官参数的影响

Journal La Lifesci Pub Date : 2021-09-10 DOI: 10.37899/journallalifesci.v2i3.389

Allou Christian Armel Gnamien, Amoikon Tiemele Laurent Simon, Adingra Kouassi Martial-Didier, Brou Koffi Siméon, T. Kablan

引用次数: 0

Analysis of Profits and Break Even Point of Jamnapari Goat Farming Jamnapari山羊养殖利润及盈亏平衡点分析

Journal La Lifesci Pub Date : 2021-07-08 DOI: 10.37899/JOURNALLALIFESCI.V2I3.377

Niuzi Khan, Mehmood Hussein

引用次数: 0