Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userStudy of the soil profiles properties of a broad leaf forest and some microbial groups diversity
دراسة بعض خواص قطاعات تربة غابية عريضة الأوراق وتوزع بعض المجاميع الميكروبية فيها
1765
0 53
0
(
0
)
Created by
Shamra Editor
Ask ChatGPT about the research
تناول البحث دراسة بعض الخصائص الفيزيائية والكيميائية بهدف تصنيفها وتحديد الكثافة الحيويّة لبعض المجاميع الميكروبية (تعداد كلي، فطريات، بكتريا) لتربة غابة عريضة الأوراق (غابة البلوطية) الواقعة على اوتستراد بانياس- القدموس، والمكونة بشكل أساسي من السنديان العادي (Quercus calliprinos) والبلوط (Quercus infectoria). تمَّ حفر ثلاثة مقاطع كاملة في أرض الغابة وصولاً إلى الصخر الأم الكلسي المتفتت، وأجري عليها الوصف المورفولوجي وسجلت بيانات تحديد الموقع GPS لكل قطاع، وسماكة الطبقة العضوية المتراكمة. أخذت عينات من كل أفق من الآفاق المشكلة للقطاعات، ونقلت إلى المخبر, وجففت هوائياً لغرض إجراء التّحاليل الفيزيائية والكيميائية، أمّا العينات المخصصة للدراسة الميكروبيولوجية فقد أُخذت في فصل الخريف (تشرين الثاني 2012) وفصل الرّبيع (نيسان2013), ونقلت إلى المخبر مباشرة ضمن حافظات مبردة ثم حفظت في البراد(4 مْ) لحين إجراء التّحاليل الحيويّة. بيّنت الدّراسة الحقلية المباشرة أن التّرب المدروسة في غابة البلوطية تتبع من النّاحية التّصنيفية لرتبتين هما: Mollisols, Entisols، قطاعاتها من الشكل A-AC-C1-C2، تربة الغابة عميقة (135-150سم)، غنية بكربونات الكالسيوم, التفاعل قاعدي, إذ بيّنت نتائج الدّراسة أن درجة الـ pH تراوحت بين (7.91-9.13), ما شجع نشاط البكتريا في فرشة الغابة وفي التّربة المعدنية, وارتبطت أعدادها وأعداد الكائنات الحية الدقيقة في التّربة بالمادة العضوية, التي تتناقص نسبتها بالاتجاه نحو أسفل القطاع, كما لوحظ زيادة التعداد الكلي للكائنات الحية الدقيقة في فصل الرّبيع مقارنة مع فصل الخريف، وخصوصاً في الأفق السّطحي.
The aim of this study was to determine some physical, chemical and microbiological density (fungi – bacteria) of a Pine forest soil in the coastal region (Al-Ballotiah forest, Banias) where Quercus calliprinus is the main dominant plant. Three soil profiles were taken and their morphological characteristics were determined, the thickness of accumulated organic matter and GPS data were also recorded. For physical and chemical analysis, samples from each profile horizon were taken and air- dried, whereas for the microbial diversity analysis, samples were taken twice in autumn and spring; and transported and stored at 4C. The results showed that the studied soil belongs to Mollisols, Entisols with A-AC-C1-C2 profile types. Our results also showed that the soil depth was (153-150 cm) and rich in calcium carbonate. Soil pH is alkali, where the pH ranged between (7.91-9.13) that increased bacterial activity and density in organic litter and mineral soil, which was related with the organic matter ratio. This ratio decreased significantly with soil depth that affected the microorganisms density which behave in the same manner. However, an increasing of microorganisms density was detected in spring especially in first horizon.
References used
BLUME, E. M., BISCHOFF, J.M. REICHERT, , T. MOORMAN, , A. KONOPKA, , R.F.TURCO, Surface and subsurface microbial biomass, community structure and metabolic activity as a function of soil depth and season, Applied Soil Ecology 20 , 2002, 171–181
BOSSIO, D.A ., SCOW, K.M.,. Impacts of carbon and flooding on soil microbial communities: phospholipid fatty acid profiles and substrate utilization patterns. Microbial Ecology, 1998, 35, 265–278
BUCHANAN, M., KING, L.D., Seasonal fluctuations in soil microbial biomass carbon, phosphorus, and activity in no-till and reduced-chemical-input maize agroecosystems. Biol. 1992, Fertility Soils, 13, 211–217
BURESH, R.J.; AUSTIN, E.R. AND CRASWELL, E.T. Analytical methods inN-15 research. 1982,.Fert. Res. 3: 37 - 62
CEBRIAN. J. Patterns in the fate of production in plant communities,1999. Am Nat 15:449-468
rate research
Read More
This research was conducted in Agriculture College (Food Science Dep.,
Damascus U university). The purpose of this research was to evaluate Cherkes
Cheese by determination some Chemical and microbial properties for 40
samples collected randomly fr
om different places Damascus and country sides.
The results showed very deferent changes in Chemical properties. The acidity
ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry
matter (44 - 62.7%). Results also showed that all samples were rejected by
(Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent
of samples were rejected for their content of sodium chloride which was
(1.2 - 4.3%). Results also showed that samples were free of Salmonella and
there was no rejection for existence of Staph. aureus but 37.5 % and 10% of
samples were rejected by (Syrian Normal Standard)as per content of coliform
and E.coli, respectively.
The aim of this study was to determine some physical, chemical properties and
microbiological density (fungi –bacteria) of a Pine forest soil in the coastal region
(Mehwarti forest, Banias), where Pinus brutia is the main dominant plant.
Three soi
l profiles were carried out and their morphological characteristics were
determined, the thickness of accumulated organic residues and GPS data were also
recorded.
For physical and chemical analysis, samples from each profile horizon were taken
and air- dried, whereas for the microbial diversity analysis, samples were taken twice in
autumn and spring, and transported and stored at 4C.
The results showed that the studied soil belongs to Alfisol Order with A -Bt – C
profile types. Our results also showed that the soil depth was (85-100cm) and the texture
was clay with a high porosity in all studied soil horizons.
The content of calcium carbonate in the studied horizons was closely similar and
increased with soil depth, whereas the pH ranged between 6.8 and 7.9. The results
indicated that the organic matter decreased significantly with soil depth that affected the
microorganisms density which behave in the same manner. This decreas was very clear in
the first horizon especially in spring.
This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
The aim of current research was to study some diagnostic characteristics
/morphological, physical, chemical/and the origin structureofforest soils in Syrian coastal
region. In addition to estimation of microbial activity of some microbial groups/ba
cteria,
fungi, actinomycete/ to establish a general view of these soils.
Two complete sections were prepared in the considered soils /Safita-Tartous/
andsamples were taken after the soils sections description for diagnostic characterization.
The results showed that the soil pH was between neutral and tiny basic and because
of the richnessof the studied soil by calcium carbonate. However, the highest percentage of
organic matter in all sections were concentrated in the surface horizon and was decreasing
with depth. Our results also showed that the microbial activity was positively correlated
with the content of the organic matter and negatively with the depth, so the total number of
bacteria and fungi was decreasing in the under surface horizon. A
muddymetamorphosedhorizon (Bm) was formed in the two sections.
The objective of this research to study the chemical composition and microbial load
for some types of pies by performing various chemical and microbial analysis of samples
collected, from different parts of the Syrian coast which are famous for its
production.
This study showed a large variation in the chemical composition of samples by type
of the pastry and place brought from, for example, the proportion of dry matter for peppers
and chard pies collected from Banias was, 75.71% and 44.90%, respectively, and the
percentage of dry matter was 73.88% and 76.18% and the proportion of protein was,
17.76% and 24 .88% for cheese pies collected from Tartous and Latakia 1, respectively.
This study indicated that all the pies contain a high percentage of fat [the lowest in chard
pies (17.64%) and the highest in cheese pies (38.12%)]. Furthermore a high percentage of
sodium was found (the highest in cheese pies 15.31 mg / 100 g and lowest in pepper pies
7.82 mg / 100 g).
The study also showed that these meals meet international standards in terms of
content of lead, cadmium, Nevertheless they are poor in fiber content except for chard pies
which were the most balanced in terms of components, making it the best type of pies in
nutritional aspect.
Finally, the results showed that the microbial load was too high, as the total census of
bacteria was higher than 105 and the total census of yeasts and fungi was higher than 102.
In addition, all pies are not conformed to the Syrian legislation. The study also showed
absence of E.coli and St. aureus of all samples.
suggested questions
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
