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A statistical evaluation of AFDC quality control
1987
Hansen, Morris H. (Morris Howard) | Tepping, Benjamin J.
Quality evaluation of indigenous honey
1987
Shah, F.H. | Mahmud, B.A. (PCSIR Labs., Lahore (Pakistan))
Evaluation of food wheat quality
1987
Greco, V. (Vyskumny Ustav Krmivarskeho Priemyslu a Sluzieb, Ivanka pri Dunaji (Czechoslovakia))
[Evaluation of wool quality of rams]
1987
Voronkova, E.V. | Lapshina, N.V. | Anfinogenova, G.V. | Lilyakova, S.N.
Determination and evaluation of hygienic quality
1987
O'Connor, F. (An Foras Taluntais, Fermoy, Cork (Ireland). Moorepark Research Centre)
Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality
1987
Govindarajan, V.S. | Rajalakshmi, D. | Chand, N.
A major technical review focuses on assessments of the quality of capsicum fruits and capsicum spice via analytical instrumental and sensory evaluation methods. These methods have been used to analytically quantify and sensorally evaluate and compare stimuli provided by 3 principal quality attributes, viz: color, aroma volatiles, and pungency. Problems associated with the sensory evaluation of these 3 attributes and with instrumental analysis of carotenoids, volatiles, isolated fractions, and individual and total capsaicinoids are discussed. Applications involving specific methods and analytical procedures employing paper, thin-layer, high-pressure liquid, and gas chromatography, and spectrophotometric and colorimetric methods are detailed. The adequacy and reliability of the analytical and sensory methods are specifically addressed. Recommended procedures are given for providing reproducible pungency values and for interrelating pungency results obtained by different sensory evaluation panels. It is concluded that appropriate methods exist for providing a high quality control of pungency in capsicum fruits.(wz)
Show more [+] Less [-]Evaluation of water quality in lower Euphrates
1987
Al-Faraj, F.A. | Mansour, M.J. (Scientific Research Council, Baghdad (Iraq). Agriculture and Water Resource Research Centre, P.O. Box 2416)
Lower Euphrates between Nasiriyah and Sug Al-shiukh was the site of the present work. An attempt was made to evaluate the quality of lower Euphrates water using different standards, and to study the variation of cations, anions, electrical conductivity, tatal soluble salt, sodium adsorption ratio, and pH with respect to time. Results indicated that salinity level ranges from high to very high, and that sodium level ranges from low to medium according to U.S. salinity laboratory classification. Salinity of water was found in general to be within the "no problem" to "increasing problem" and sodium was within the "increasing problem" to "severe problem" according to the FAO guidelines. The feature of the existing cations concentration is that Na+ Ca++ Mg++ K+. The anions concentration were found to be in the order of S04** (-2) Cl-. Also results indicated the effect of the drainage salty water which flows into the river at the present time on the quality of Euphrates water. pH values were considered within the "normal range" according to the FAO classification
Show more [+] Less [-][Evaluation of vegetable quality and shelf life]
1987
Koltunov, V.A.
[Methods of control and evaluation of feed quality]
1987
Popov, V.V.
