List of Articles فسفاتاز قلیایی

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  1 - Nano Iron and Silver Application on Some Biological Indicators Activity in Soil
  Mehrnaz Tahmasebi shokoofeh rezaei ali khanmirzaei fard
  10.30495/jest.2020.30911.3929
  Background and Objective: Even though the various application of the nanotechnology in agricultural practices in the last decade their environmental implications have not been addressed enough. Soil biological activities are among the critical soil quality indices due t More

  Background and Objective: Even though the various application of the nanotechnology in agricultural practices in the last decade their environmental implications have not been addressed enough. Soil biological activities are among the critical soil quality indices due to the rapid reaction with any changes in the soil condition. Therefor the aim of this study was to evaluate the effect of nano-scaled iron and silver particles on some of biological indices in soil.Method: The study was designed as a completely randomized factorial with three replicates, nano-scaled iron and silver in five levels (0, 20, 50, 100 and 200 mgkg-1). Treated soils were incubated in 50% field capacity moisture regime at 25 ˚C. After 10, 17 and 30 days of incubation subsamples were taken acidic and alkaline phosphatase activity as well as microbial respiration were measured. Findings: The results revealed that nano-scaled iron, nano-scale silver and incubation time significantly (p < 0.01) affected the microbial respiration. The highest microbial respiration was measured (47.33 mgC g-1soil) at 200 mgkg-1 nano-scaled particles after 10 days of incubation. Although the alkaline phosphatase changed during the incubation time, nano-scaled particles and time have no effects on acidic phosphatase during the incubation time. The highest alkaline phosphatase activity (282.2 µg p-Nitrophenol g-1soil h-1) was detected after 10 days in 200 mgkg-1 nano-scaled particles.Discussion and Conclusion: The present study demonstrated a significant effect of the nano-scaled particles and time on soil respiration. This effect depended on the concentration and type of the nanoparticles. Soil respiration increased by incubation time. The effect of nano-scaled particles on the enzyme activities depends to the kind of enzyme and nano-scaled particles. Alkaline phosphatase activity affected by nano-Fe although nano-scaled particles and incubation time had no effect on the acid phosphatase activity.  Manuscript profile
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  2 - ارزیابی مقادیر سرمی کلسیم، فسفر، پروتئین، آلبومین و فسفاتاز قلیایی در زمان های 18، 30 و 60 هفتگی در نژاد لگهورن سفید
  بهرام عمواوغلی تبریزی عادل فیضی زنگبار سید ابوالفضل عقیلی
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  3 - Quantitative evaluation of the alkaline phosphatase activity in industrial and traditional dairy products supplied in Ahvaz as an indicator of pasteurization
  M. Zarei مهدی Pourmahdi Borujeni A. Manafeian
  Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the pasteurization process. The aim of this study was to assess the alkaline phospha More

  Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the pasteurization process. The aim of this study was to assess the alkaline phosphatase activity of 200 samples of industrial and traditional yoghurt, ice cream and cheese, as well as raw and pasteurized milk samples. To achieve this purpose, p-nitrophenylphosphate was used as substrate and the amount of liberated p-nitrophenol was measured spectrophotometrically. The amount of liberated p-nitrophenol in all samples of raw milk was very high (6839±4070 µg/ml) but in pasteurized milk samples, the amount was in the range of 0.75-52.96 µg/ml and 88% of the samples had less than 10 µg p-nitrophenol/ml, the maximum permissible limit of p-nitrophenol in pasteurized products. The amount of liberated p-nitrophenol was in the range of 5.68-1210 µg/ml and 2.61-18.22 µg/ml in traditional and industrial cheese samples, respectively and it was estimated at the range of 0.75-26.67 µg/ml and 0.71- 35.82 µg/ml for traditional and industrial ice cream samples, respectively. The lowest alkaline phosphatase activity was observed in both industrial and traditional yoghurt samples. Meanwhile, p-nitrophenol in 12% of industrial cheese, 44% of traditional cheese and 16% of both industrial and traditional ice cream samples was higher than 10 µg/ml which could be due to the inadequate pasteurization of the product or cross contamination with raw milk. The results of the present study showed a need for more strict attention in the pasteurization of milk and its products. Manuscript profile