Killing factors, various temperatures and solutions were studied in the laboratory on Stellantchasmus falcatus metacercaria in half-beaked fish (Dermogenus pusillus). Killing criteria followed the Movability Index from 1.000 within 24 hours. The metacercariae were collected from Chiang Mai moat. They were incubated in 0.85 % NaCl at -20 degrees C, room temperature, 4 degrees, 37 degrees, and 65...

Comparative Efficacy of Vinegar Before and After using Permethrin Shampoo for Removal Head Lice in the Elementary School Students

Background: Vinegar, an acidic functional fermentation product and known for its diverse health benefits was developed using liquid jaggery. A study conducted to standardize the method of vinegar production from jaggery two different sugarcane varieties viz., CoH160 Co89003. Methods: The submerged carried out yeast Saccharomyces cerevisiae produced Acetobacter aceti. For computation analysis op...

Concerns over the potential adulteration of commercially produced foods give rise to a requirement for simple and fast analytical method capable quantifying adulterants. This work demonstrates HPLC tailored detect major organic acids furans within ingredients in commercial food products, example, pomegranate molasses, balsamic vinegar, apple cider vinegar. The relative importance this is its si...

Black carrots and black carrot-derived products have gained great popularity in recent years due to their significant content of health-promoting bioactive compounds. Therefore, this study focuses on the production vinegar from carrot juice (BCJ) derived concentrate (BCJC), attain a food product with nutritional added value. In study, effect alcoholic fermentation by Saccharomyces cerevisiae ac...

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels vinegar at refrigerated storage (4±1ºC). Fresh samples were divided into three batches i.e. T0 = control (without vinegar), T1 5% T2 10% vinegar. evaluated for sensory properties (color flavor), physico-chemical (pH, cooking loss, FFA, POV TBARS) counts (TVC, TCC T...

Background/Aim. Vinegar is one of the main international traditional nutraceuticals, and it has been used as a vaginal health protectant due to vagina pH balance maintenance antimicrobial properties. Since form vinegar liquid, difficult apply vaginally its short retention. The aim this study was design mucoadhesive gel made vinegar. Methods. Xanthan gum tragacanth were utilized natural gel-form...

The antibacterial activity of thyme water, apple vinegar, grape and vB_EcoM-P34 phage against Escherichia coli O157:H7 ATCC 35150 their potential to be utilized for decontamination on lettuce were examined in this study. Lettuce samples treated with or vinegar solutions (10, 25, 50%), (about 108 PFU/mL) tap water 30 min after inoculation E. at the level 5.66 log. Depending concentration, vinega...

The Effect of Apple Cider Vinegar Consumption on Liver Function Indices in Male Rats with Type 1 Diabetes: An Experimental Study