INVESTIGATION OF PHOSPHATE-ION RETENTION STRENGHT IN SOME TYPES OF KAKHETI SOILS
The presented article describes the soil types existing in east Georgia, particularly in several villages of Gurjaani Municipality-Vazisubani, Kalauri, Mukuzani, Shashiani. Meadow-brown and brown soils represent good soil types for viticulture development in Kakheti. The vineyards cultivated on these soils produce such wellknown wines as Tsinandali, Vazisubani, Mukuzani, Akhasheni, Gurjaani, Manavi. The study explores brown carbonate and meadow-brown soil lab tests to examine the absorption of phosphate ions by them. The study showed that the amount of phosphorus deposited through soils is sufficiently absorbed under various conditions, having a positive effect on the amount of crop. Was compared the rates of phosphate absorption in these soils with the efficiency of phosphorus fertilizers, which showed that the higher the absorption of phosphorus, the lower the amount of phosphorus available to the plant and the lower the yield, and the lower the strength of phosphorus retention, the higher the amount of phosphorus to be consumed by the plant and the higher the yield. But under the conditions of high cultivation degree, the strength of phosphorus absorption became weak, resulted in a large amount of exchangeable and movable phosphates already existing in the soil, which is available to the plant. So, the efficacy of phosphorus fertilizers on such soil is weak. The speed of phosphorus absorption in the soil of Gurjaani municipality villages is satisfactory. However, in case of a high degree of cultivation (or in case of excess fertilization), the degree of phosphorus retention decreases. Accordingly, phosphorus-containing fertilizers should be used within strictly controlled limits.
Read ArticleWASTE FRYING OIL TRANSESTERIFICATION TREATED BY STEAM DRAG METHOD
Demand for diversified biodiesel feedstocks is high and increasing, but few are viable for large-scale production, and many of those selected compete with other sectors of the chemical industry. To improve energy and environmental sustainability, fatty acids from waste oils that are improperly disposed of and pollute the environment can be used for transesterification reactions. However, they need treatment to achieve high conversion rates. In this context, the aim of this work was to perform and analyze the treatment of residual frying oil with the evaporation and entrainment process, aiming at its use as raw material to obtain biodiesel (methyl esters) by a transesterification reaction. The physicochemical properties of the residual oil after treatment were characterized by moisture content, pH and the acidity, saponification, iodine, and peroxide index. The conversion rate of the residual oil to methyl esters was determined by 1H NMR analysis. After the treatment, the method of analysis of variance showed that the oil obtained a significant reduction of the saponification, iodine, peroxide and acidity indexes, being the acidity reduced from 9.36 to 7.85 mg KOH g-1. The moisture content of 0.733% and elevation of pH to 8.0. The conversion rate of fatty acid biodiesel of residual oil was 79.3 %, lower value of standards norms (ASTM, 2005; EN, 2008; ANP, 2014), showing that the assigned methodology for frying residual oil is inefficient in biodiesel production.
Read ArticlePHYSICOCHEMICAL CHARACTERISTICS OF SUGARCANE JUICES SOLD AT THREE DIFFERENT POINTS IN CUIABÁ - MT
Background: Sugarcane juice is an excellent substrate for the growth of a large and diverse microbiota, and poor quality of it can affect the health of consumers. This study aimed to evaluate the acidity parameters of the juice extracted from minimally processed sugarcane at three different points in Cuiabá - MT. Methods: In the juice samples, the following parameters were analyzed: Brix (soluble solids), pH, acetic (volatile) acidity, and sulfuric (total) acidity. Results: All the Brix values were above 18. The pH values were between 5 and 6. The total and volatile acidity was below 0.8. Discussion: The Brix values found in this study are similar to other studies (standard deviation of 1.7). The variety of sugarcane significantly influences the Brix and its sampling period. Inappropriate handling of sugarcane promotes the microbiological decrease of the final product. The pH values were satisfactory, but the changes in temperature in one of the juices (sudden change from 24 to 22.7ºC) caused its pH to differ from the value found for the others. The total and volatile acidity content is related to the storage time of the juice, which can be contaminated by bacteria and microorganisms, affecting the characteristics of the product. When the acidity value is more significant than 0.8, there was a change in these characteristics, which did not happen in this work. Conclusions: The Brix values indicate an adequate maturation of the analyzed juices. The pH values are in the ideal range for sugarcane juice. The volatile and total acidity is in the ideal range, indicating quality standards for sugarcane juice.
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