The research was carried out at Jeb Ramlah Research Station – AlGhab Research Center -
General Authority of Scientific Agricultural Research at 2017 growing season. The
objective was to investigate the effect of three organic and bio fertilizers (B
acillus, Humic
acid and Amino acids) and three fertilization methods (Soaking seeds, Vegetative spraying
and Plant irrigation) in some morphological and production traits of cotton cultivar 124
(Gossypium herutum L.) The experiment was conducted according to RCBD with three
replications. The first factor (fertilizer type) occupied the main plots, while the second
factor (fertilization method) occupied the split plots. Statistical analysis was carried out
using the Genestat.12 software and the least significant difference L.S.D. at 5% level was
calculated. Studied traits included (at the beginning of Blooming stage): Plant Height,
Plant wet weight, Plant dry weight, Leaf area and plant production of cotton. The results
showed that the average of treatment of amino acids was superiority significant on the
others in terms of plant height (70.70cm), Plant wet and dry weight (201.50, and 83.41g),
respectively, Leaf area (4240.15cm2/plant) and plant production of cotton (75.13g). For
fertilization method, Vegetative spraying average was superiority significant on the others
in terms of all studied traits.
Total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate
((-)-EGCG) were determined in five commercial tea infusions by continuous
infusion method, using the ratio 20g of tea to 1L of water at 85±5 °C and
brewing time between 5-180 min.
This paper presents a developed HPLC method for the determination of
caffeine and theobromine in different black and green tea infusion samples,
using different infusion methods, such as infusion with and without boiling,
repeated and continuous i
nfusion. A mixture of double-distilled water and
methanol (60:40 v/v), was used as a mobile phase. In this condition, the
retention time for theobromine was three minutes and for caffeine five minutes.
Four different brands of black tea and one brand of green tea commonly
available in Syrain markets were tested to measure the level of fluoride
contained in their liquid using four different methods of infusion and utilizing
the spectrophotometer
technology: A. Infusion without boiling. B. Infusion with
boiling. C. Repeated infusion. D. Continuous infusion.
The results have indicated that the average level of fluoride in the samples
of black tea liquid is higher than the one in the green tea sample regardless of
the infusion method used. Also, it was found that the level of fluoride released
from all samples is higher when boiling them in water from 1 to 5 minutes. In
addition, it was proved that the level of fluoride in tea liquids is higher when
it’s prepared using repeated infusion, but it’s lower when the tea has been
prepared using the continuous infusion method. Tea brands (2) and (4) released
the highest level of flouride 7.37mg/L and 5.01mg/L respectively, which are
very high levels comparing to the other brands which released between 1.5mg/L
to 2.7mg/L. To prevent fluoride from reaching poising levels, the total daily
consumption of black tea liquid of brands (2) and (4) should not exceed 1.76L
and 2.58L respectively and to avoid preparing them using the repeated and
countinous infusion methods.
