The distributions of endosulfan (ED) residues (α-, β-isomers, and sulfate-metabolite) in cucumbers grown in soils treated with ED at concentrations of 20 and 40 mg kg-1 were assessed using indoor and outdoor experiments. In all treatments, degradation rates of the α-isomer in soils were higher than that of the β-isomer. In the indoor tests, uptake amounts of total ED by cucumbers, after 15 d of...

This study aimed to determine phylogenetic relationship between and among selected species of sea cucumbers (Echinodermata: Holothuroidea) using 16S mitochondrial ribosomal RNA (rRNA) gene. Phylogenetic analyses of 37 partial sequences of 16S mitochondrial rRNA gene using three main methods namely neighbour joining (NJ), maximum parsimony (MP) and maximum likelihood (ML) showed the presence of ...

This paper describes the concept of an autonomous robot for harvesting cucumbers in greenhouses. A description is given of the working environment of the robot and the logistics of harvesting. It is stated that for a 2 ha Dutch nursery, 4 harvesting robots and one docking station are needed during the peak season. Based on these preliminaries, the design specifications of the harvest robot are ...

Doogh is an Iranian traditional dairy-based drink product formally identified as Iranian national drink. This fermented acidified drink has high nutritional value and pleasant organoleptic properties. Samples (n= 120) collected from both industrial and traditional Doogh retail stores in Hamadan in 2015 were analyzed for total solids (%), pH, titratable acidity, salt (%), mold and yeasts count (...

background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...

preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. also some antioxidative indices were quantitatively evaluated. results showed that the de...

this research was conducted to evaluate the effects of feeding fermented diets as a protein supplement, using different diets in a completely randomized design with 6 treatments and 7 replications per treatment for 50 days in apiary in karaj area. honey bee colonies were assimilated in terms of honey, population and same age sister queen. experimental treatments included: 1. fermented gluten me...

Lactic acid-fermented foods have been shown to increase Fe absorption in human subjects, possibly by lowering pH, activation of phytases, and formation of soluble complexes of Fe and organic acids. We tested the effect of an oat gruel fermented with Lactobacillus plantarum 299v on non-haem Fe absorption from a low-Fe bioavailability meal compared with a pasteurised, fermented oat gruel and non-...

A mathematical model for the mass transfer of solutes between whole cucumbers and brine in cucumber fermentation has been developed that takes into account permeation of solutes through stomata in the cucumber skin and through the epidermal cells in the skin, as well as film diffusion through the surrounding brine boundary layer. The model was used to fit experimental data for the time-dependen...