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Showing 2 results for Akhondzadeh

Mt Ghaneian, Mh Ehrampoush, B Mohebrad, Bh Akhondzadeh,
Volume 12, Issue 4 (3-2014)
Abstract

Abstract

Introduction:Fluoride is one of the essential elements for human health and presence of its acceptable value prevents from tooth decay but excessive absorption of fluorine into the body cause many chronic problems such as flourosis. The aim of this study was to evaluate the effect of &alpha-Alumina and &gamma -Alumina on removal of fluoride from water.

Methods: This experimental study was performed in laboratory scale and was performed on 182 synthetic samples in a batch system. In this study the effect of parameters such as contact time (10,5,60,45,30,15min), pH(6,7,8), fluoride concentration (1,2,3,4,5,6 mg/l) and absorbent dosages (1,2/5,5,7/5,10 mg/l) was evaluated. Finally the accuracy  rate of information with the Langmuir and Freundlich isotherms was determined.

Results: The results showed that &alpha-Alumina had better efficiency to remove fluoride from water  . fluoride removal efficiency by &alpha-Alumina and &gamma-Alumina were 85% and 72/4%,  respectively at pH of 6, 5 gr/l absorbent dosage, 5gr/l fluoride concentration and 180 minutes time. Investigating absorption isotherm showed that fluoride absorption by &alpha-Alumina and &gamma-Alumina follows Langmuir model.

Conclusion:On the basis of the results, fluoride removal efficiency would decrease with increasing pH and the initial  concentration of fluoride and decreasing alumina mass. Optimum  pH range is  6 to7 and  Maximum absorption occurs in 15 minutes.


Javad Sadeghinezhad, Hassan Morovvati, Zohreh Kavyani Yekta, Kamand Fattahi, Bahador Hajimohammadi, Afshin Akhondzadeh Basti, Raziyeh Barzegar Bafrooei,
Volume 18, Issue 2 (7-2019)
Abstract

Introduction: Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products.
Methods: Samples of Kabab loghme (70% meat) and kielbasa (30% and 90 % meat), each containing 5, 10, 15, and 20% of chicken skin and bone were prepared.  Then, each sample was divided into three parts. One piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H&E) for histological study.
Results: The histological examination revealed the chicken skin and bone tissues clearly in all the samples. The histometrical analysis indicated that the estimated percentages of the additive bone, especially in kabab loghme, were not significantly different from the real percentages. However, the skin tissue was difficult to estimate, especially in Kielbasa.
Conclusion: The findings of the present research suggest the histological technique as an effective method for quantitative evaluations of raw and processed meat products. However, the quantitative evaluation of additive tissues in raw meat products was more convenience than the processed products. In addition, estimation of bone additive was more applicable in comparison with skin tissue due to its resistance to histological processing preparations.



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