Flowing water, like rivers, represent an important drinking water source for Romania, their quality being influenced by the quantity of materials in suspension and in colloidal form, and their physicochemical and microbiological characteristics. The Timiş River is generally characterized by the presence of some impurities in natural state, their specific composition being dependant on the nature of the surrounding soils, the soils in the reception basin, waste water spills from different users, and the dissolving capacities of the gases in the atmosphere.The Timiş River has in general a lower level of mineralization, the sum of mineral salts dissolved being below 280 mg/l and formed of bicarbonate, chloride, nitrate, phosphates, sodium sulphate, potassium, calcium and magnesium coming from the erosion of rocks, soils and precipitations. The concentration of hydrogen ions (pH) is situated around neutral, ranging from 7.3 to 8.8; among the dissolved gases is oxygen, with values ranging between 4.52 and 7.46 mg/l. The main characteristic of the water flow is represented by the variable charge (sometimes appreciable) of materials in suspension and colloidal materials (clay, sand, silica) but also by organic substances, the charge being directly proportional to the meteorological and climate conditions. This charge grows during rainfalls, reaching the maximum during large floods and the minimum during freezing periods (CCOMn max. 30.2 mg O 2 ). Heavy metals like mercury and arsenic are found in the Timiş waters, but in quantities that do not conclusively affect the water quality, their values being below the maximum allowable amounts.Bacteriological contamination is also observed. Microorganisms, viruses and protozoa are derived from wastewater spills with human or animal waste, and microorganisms specific to the ecosystem. The total coliforms reach 5x10 3 /100 ml water, the fecal coliforms 2.2x10 2 /100 ml water, which results in several sectors of the river being classed as lower quality.ZUSAMMENFASSUNG: Monitoring und Bewertung der Wasserqualität des Timiș-Flusses anhand von physikalisch-chemischen und mikrobiologischen Analysen.Die Fließgewässer stellen eine wichtige Trinkwasserresource für Rumänien dar, wobei ihre Qualität von der Menge der Schwebstoffe und der kolloidalen Stoffe sowie deren physikalisch-chemische und mikrobiellen Charakteristika beeinflusst wird. Der Timiş-Fluss kennzeichnet sich allgemein im natürlichen Zustand durch das Vorhandensein von Verunreinigungen, die spezifische Zusammensetzung ist jedoch abhängig von der Art der Böden durch die das Wasser fließt, von den Böden im Einzugsgebiet, aber auch von den Abwässern die von verschiedenen Verbrauchern eingeleitet werden sowie der Lölichkeitskapazität. L. Oprean et al. -Monitoring and evaluation of Timiş River water quality (33 ~ 42) 34Der Timiș-Fluss kennzeichnt sich allgemein durch eine niedrige Mineralisierung, wobei die Summe der gelösten Mineralsalze unter 280 mg/l liegt und aus Bicarbonaten, Chloriden, Nitraten, Phosphaten, Natirumsulfaten,...
This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.
Water pollution has become a worldwide problem and its influence over the health of human populations grows every day. This study was carried out to determinate the rate level of pollution of the Cibin River (Transylvania, Romania) via physical-chemical and microbiological tests. Water samples were measured at six different locations along the Cibin River for a period of 12 months. Analysis methods used to determine physical-chemical quality (Order 1146(Order /2002. The significant results place the river in the first (sampling stations 1, 2 and 3) and second (sampling stations 4, 5 and 6) water Quality Class. Due to the fact that the upper dam reservoir at Gura Râului is the main source of drinking water for Sibiu, it is certain that this water presents optimal characteristics for human consumption and is thus declared to be one of the healthiest water sources in Romania. REZUMAT: Indicatori de mediu pentru calitatea apei în râul Cibin (Transilvania, România). ZUSAMMENFASSUNG: Umweltindikatoren derPoluarea apei a devenit o problemă la nivel mondial, iar influența acesteia asupra stării de sănătate a populației umane crește zi de zi. Prezentul studiu are drept scop determinarea gradului de poluare a râului Cibin (România), prin analize fizico-chimice și microbiologice. României (O. M. 1146României (O. M. /2002. Rezultatele obţinute împart Râul Cibin în clasele I (punctele de prelevare 1, 2 şi 3) şi II (punctele de prelevare 4, 5 şi 6) de calitate. Ţinând cont de faptul că barajul de la Gura Râului reprezintă principala sursă de apă potabilă pentru oraşul Sibiu, prin rezultatele obţinute se poate certifica faptul că apa Râului Cibin prezintă caracteristici optime pentru consumul uman și se declară una dintre cele mai sănătoase ape din România.
This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.