Background: Nanoparticles such as Se, Cu, Fe, FeO, Zn and ZnO play a vital role in aquaculture operations and are essential microminerals to enhance fish growth. The dietary supplementation of nanoparticles produces better survival, growth, antioxidant levels and immunity in aquatic organisms. The present work aimed to evaluate the different quantity of Iron oxide nanoparticles on the Growth, Haematological and Biochemical Characteristics of Koi carp. Methods: Iron oxide nanoparticles were synthesized and characterized by using SEM, EDAX, FT-IR, XRD and VSM. Different quantity of iron oxide nanoparticles such as 0, 10,20,30,40 and 50mg/100g-1 was prepared along with the fish meal, groundnut oil cake, wheat flour and tapioca flour for feed I(Control), II, III, IV, V and VI respectively. Feed utilization, hematological and biochemical composition of Koi carp Cyprinus carpio var.koi were estimated after 21 days. Result: The feed consumption, feed conversion efficiency, feed conversion ratio, Growth and Specific Growth Rate, Gross and Net Growth Efficiency of Koi carp was higher in Ex. Feed IV. The Hematological parameters of Koi carp gradually increased from Feed I to VI. Total protein, carbohydrate and lipid in muscle, gill and liver of Koi carp were higher in Feed VI and lower in feed I. The present work suggests that growth parameters are better in feed IV and hematological and biochemical parameters are higher in feed VI.
Effect of battery recycling industry solid waste leachate on the growth and antioxidant status of Trigonella foenum-graecum was investigated. Plants have played a crucial role in maintaining human health and improving the quality of human life for thousands of years. Plants were grown in four dilutions of leachate andthe results were compared with the control plants grown simultaneously in the same condition. Enzymic and Non-enzymic antioxidants were analyzed in the coriander leaves. The concentration of Superoxide dismutase, Glutathione peroxidase, Ascorbic acid, Reduced glutathione were studied in the leachate and control growing plants. This study proves that coriander should not be grown in the soil having highest level of battery recycling industry solid waste for maintaining human health and the environment
Nutrition has an important effect on the endurance capacity and performance of sports persons. Nutritional supplements have been widely used all over the world by sports persons as it is difficult to obtain a sufficient level of nutrients from a normal diet. The objective of the study was to contribute to the scientific basis for the value of iron in sports performance. The subjects were selected by purposive random sampling technique. An interview schedule was formulated to collect base line information. Rice mix was enriched with iron and supplemented to the sports persons for a period of 90 days. The mean blood hemoglobin, mean serum iron and the transfer in saturation significantly (p<0.05) increased on supplementation. There was a significant (p<0.05) improvement in 12 minute run test after supplementation. The study concludes supplementation of iron rich foods definitely improved the biochemical and physical fitness components of the sports persons. This in turn helps to improve their endurance and performance.
Saccharomyces cerevisiae is a species of yeast. It has been instrumental in winemaking, baking, and brewing since ancient times. The present study was performed to produce lignin degrading enzymes to degrade lignocellulosic substrates and to produce ethanol using Saccharomyces cerevisiae by performing FTIR method. The yeast culture Saccharomyces cerevisiae was isolated and screened for the production of lignolytic enzymes. Then it was pretreated to produce lignocellulosic substrates. Lignocellulosic materials are considered the most abundant renewable resource available for the production of ethanol by FTIR method. The present study concluded the utilization of lignocellulosic biomass for ethanol production in future. Keywords: Saccharomyces cerevisiae; Lignocellulosic; Ethanol; FTIR
The study aims to develop Lemon peel, Orange peel and Pomegranate peel incorporated cookies and to analyse selected nutrients in the product. The Lemon peel powder, Orange peel powder and Pomegranate peel powder were prepared and incorporated in cookies in varying proportions by replacing maida. The standard along with the variations were subjected to sensory evaluation. Organoleptic evaluation showed 2% level of incorporation of lemon and orange peel powder and 5% level of pomegranate peel powder were acceptable in cookies. Fruit peels improved the nutritional properties of the cookies. From the study, it is concluded that the Lemon peel, Orange peel, Pomegranate peel powder can be incorporated in cookies at 2, 2 and 5 percent levels respectively without adversely affecting the quality attributes. Food use of fruit peel is a way to address food security and waste management issues.
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