Keratin is a fibrous, structured protein that constitutes the basis of different structures such as nails, hair, beak, wool, feathers, claws, and horns. Until now, keratin isolation has been carried out from waste feather, hoof hair. However, development effective techniques to obtain without any damage secondary structure remains challenging task. Here in, two distinct methods (Na2S EDTA) were...

Pasture runoff can contribute to elevated concentrations of nutrients, solids, and bacteria in downstream waters. The objective of this study was to determine the effects of vegetative filter strip (VFS) length on concentrations and transport of nitrogen, phosphorus, solids and fecal coliform in runoff from plots treated with cattle manure. Three plots with dimensions of 2.4 × 30.5 m were used....

Congo red, which has a complex molecular structure with various diazo aromatic groups, is widely used in textile industry as an anionic dye. The purpose of this study was to investigate the degradation of Congo red in laboratory solution which had the chemical properties of the rinse waters of textile manufacturing dye-houses and the samples with Congo red alone wastewater by ozonation and to o...

The most part of Italian Brown Swiss milk goes to cheese so casein is fundamental. The trait currently used in selection is protein content tested in routine milk recording (test-day protein content). Now is possible to determine casein content on each cow by Fourier Transform Infrared Spectroscopy (IR). This allows to analyse casein routinely for each test day. In this study, 1022 milk samples...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test and C.O.B. test were mostly (88.89 %) failed in alcohol test. AOAC Official method of oven drying...