IRSPAS 2018
Permanent URI for this collectionhttp://repository.kln.ac.lk/handle/123456789/19084
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Item Assessment of hardness and selected anion contents of well water in Mahadivulwewa and Puhudivula grama niladari divisions in Madawachchiya divisional secretariat area(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Fernando, T. D.; Mathota-Arachchige, Y. L. N.Mahadivulwewa and Puhudivula grama niladari (GN) divisions of Madawachchiya divisional secretariat area are highly influenced by agricultural practices. These areas have reported the highest number of CKDu patients. People in these GN divisions have colonized as isolated villages. Therefore, in our study we have selected 10 sites in Mahadivulwewa and Puhudivula representing all villages to analyze the current situation of water quality in those areas. The Calcium, Magnesium, Fluoride, Nitrate, Nitrite, Sulphate, alkalinity, hardness conductivity, salinity and TDS levels were measured according to American Public Health Association (APHA) standards. Results were analyzed using IBM SPSS Statistics 20 software. The Calcium level ranged between 17.30 - 101.35 mg/L and Magnesium level ranged between 4 - 102 mg/L. Fluoride (F-), Nitrate (NO3-), Nitrite (NO2-) and Sulphate (SO42-) levels ranged between 0.02 - 4.3 mg/L, 0 - 8 mg/L, 0.1 - 9.3 mg/L and 4 - 98 mg/L respectively. Alkalinity and hardness levels ranged between 20-250 CaCO3 (mg/L) and 59.7 - 608.9 CaCO3 (mg/L) respectively. With respect to Magnesium, Fluoride, hardness and alkalinity, water samples had exceeded SLS recommended levels by 66.7%, 51.7%, 71.2% and 2.6%, respectively. No water sample had exceeded the SLS recommended levels for NO3-, NO2- and SO42-. Even though there is no significant difference (P >0.05) with respect to above parameters between the sites, there was a slightly low conductivity levels in one site (with the highest percentage of CKDu patients) compared to the other sites. According to these results higher percentages of wells in these areas are not suitable for drinking purposes.Item Textural profile analysis of granulated cassava pearls of two cultivars treated with conventional and microwave heating(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Bulathgama, B. E. A. U.; Wickramasinghe, I.; Wijesekara, I.; Somendrika, M. A. D.Cassava (Manihot esculenta Crantz) is an important food source in tropical countries, and it is a readily available root crop variety in Sri Lanka as well. Yet processed cassava (flour) is underutilized. The objective of this study was to identify the effect of conventional and microwave heating on two selected cassava cultivars namely; Kirikawadi and Muthukawadi granulated flour pearls. The granulated cassava pearls were made by the moistening and mechanical shaping of the flour by adding 50% water by weight. Then the pearls of both cultivars were subjected to conventional heating in normal cooking oven at 1000C for 20 minutes, and microwave heating in mid power for 5 minutes. The obtained pearls were then analyzed for the texture profile analysis. The morphology of flour granules were observed by microscopic image projection, where the two cultivars showed no observable difference in their granular shapes. The two cultivars; Kirikawadi and Muthukawadi flour had an initial moisture content of 8.23% and 9.00% respectively and after moistening the moisture contents were 41.95% and 38.59% respectively. After the heat treatments, the texture profiles including hardness, deformation, adhesiveness, cohesiveness and springiness were analyzed for all the samples. According to the results, the highest hardness was obtained by microwave heating method for both cultivars. The hardness of conventionally heated varieties were 200.00 g for Kirikawadi and 235.00 g for Muthukawadi, and microwave heated varieties were 19780.00 g and 10390.00 g respectively. The deformation has changed with the heating method, where the deformation of both conventionally heated varieties varied, between 0.64 - 0.66 mm and microwave heated varieties showed 1.38 mm (Kirikawadi) and 1.90 mm (Muthukawadi). Other texture properties; adhesiveness, cohesiveness and springiness showed no significant variation (P>0.05) either with cultivar or heating method. According to the results of the study, the microwave heating is suggested to be more preferable over the conventional heating method, as modified forms of this type of starches have higher demand in the novel processed food industry.