The soil is the multiple crucial components in satisfying all the essential necessities of mortal beings and is a significant segment of our agriculture. The study was executed with the principal pursuit of scrutinizing the soil samples for their physicochemical analysis and their total and available contents of Cu, Zn, and Mn. Mineralogical analyses of the three soil samples of Hihia, El-Noubaria, and El-Khattara regions were carried out using wet chemical analyses and X-ray diffraction measurements. Besides, the physicochemical analyses that are particle size distribution, cation exchange capacity (CEC), electrical conductance (EC), organic matter (OM), soil pH, CaCO 3 contents, soluble cations, and anions of the studied soil samples were applied. The results revealed that the textures of Hihia, El-Noubaria, and El-Khattara soils were clayey, sandy loam, and sandy, respectilvey. The conductivities were 2.10, 3.72, and 0.75 dSm -1 , while the CaCO 3 values were 58.00, 171.00, and 18.8 gkg -1 . Besides, the soil pH values of the clayey, sandy calcareous, and sandy soils are 8. 21, 8.11, and 8.34, respectively; hence the soils were alkaline. Moreover, the atomic absorption technique measured the total and available contents of Cu, Zn, and Mn of the three soils. Copper, zinc, and manganese were extracted from soils using diethylene triamine pentaacetic acid (DTPA). The data obtained were compared with the global permissible limits higher than the DTPA-extractable Cu, Zn, and Mn contents. Hence, the studied soils are safe and suitable for cultivating many crops and fruit trees.
In the current study chemical composition of luffa seeds was estimated. An addition, the luffa seed proteins were isolated and the functional properties of these proteins such as solubility, emulsifying properties and foaming properties were evaluated. The proximate composition of luffa seeds was as follows, dry matter 93.53%, crude protein 27.27%, crude fat 26.68%, total carbohydrate 31.25% and ash 8.33% (on dry basis). The pH effect on the solubility of luffa seed protein was presented. The solubility was decreased in the pH range 2-5 and increased gradually from pH 6.0 to pH 10 with a maximum solubility (80%) at pH 8. The solubility for luffa seed protein increased in the alkaline medium. The solubility for luffa seed protein indicates the isoelectric point (less solubility) at pH 5. Emulsifying activity (EA) and emulsion stability (ES) of luffa seed protein is a reflection of the influence of pH on protein solubility. The maximum EA of luffa seed protein (70%) was obtained at pH 8 of the protein solution. The maximum ES of luffa seed protein (77 and 78%, respectively) was obtained at pH 8 and 9. Luffa seed protein recorded 100% foam capacity (FC) at pH 8 and this was reduced to 17% at pH 5, where minimum value was observed. Luffa seed protein had a foam stability of 16%, respectively at pH 7 and increased to 90%, respectively at pH 3. It may be concluded that these values obtained for the luffa seeds protein indicate the potential in its use as a source of vegetable protein in animal and human nutrition.
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