The effects of salinity and supplied CALCIUM CHLORIDE on growth and leaf ions concentration of tomato (Lycopersicon esculentum L.) were investigated in Gorgan, Iran. A factorial experiment was conducted based on RCBD with four NaCl levels (0, 50, 100, and 150 mM) and four CaCl2 levels (0, 100, 200 and 300 mg L-1). Data of growth, yield and leaf’s Ca, K, and Na content were subjected to analyze of variance. The results showed that fruit yield decreased under salinity stress. Increasing Ca2+concentration in the nutrient solution increased the fruit yield. Leaf Ca2+, K+, and N content decreased under salinity stress. Tomato in its response to nutrient solution, salinized with sodium CHLORIDE and CALCIUM CHLORIDE. The results obtained from this experiment show that salinity stress caused a significant reduction in plant growth, leaf number and fruit weight.

The physical protection by microencapsulation is a new method to increase the survival of probiotic bacteria. The size of beads containing probiotics has significant effect on organoleptic properties of foods. Reduction of the sphere size to less than 100 mm would be advantageous for texture considerations and allow direct addition of encapsulated probiotics to a large number of foods. In microencapsulation process, Tween 80 can be replaced by lecithin in order to prevent its detrimental effect on the viability of probiotic bacteria. CALCIUM alginate as an edible polymer was used for the microencapsulation of probiotic bacteria by emulsion technique. A modified microencapsulation method based on emulsion technique was investigated in this study to produce microcapsules with diameters below 100 mm. A completely randomized design (CRD) experiment was applied in triplicates to evaluate the effect of surfactant (0, 0.2, 0.4 and 1% lecithin with 0.2% Tween 80 as control) and CALCIUM CHLORIDE solution (100 and 200 mL) on the microencapsulation process yield of microencapsulated Lactobacillus casei. Microsphere characterization was performed by scanning electron microscopy (SEM). The microencapsulation process yield increased with increasing the volume of CALCIUM CHLORIDE solution and it decreased with increasing the amount of lecithin. The highest microencapsulation process yield was obtained when 0.2% Tween 80 was used as surfactant. The shape of beads was spherical and their mean diameter was 17.80±3.55 mm.

The main goal of this study was to determine the best amount of sodium alginate needed to effectively encapsulate aromatic coconut water using sodium alginate and CALCIUM CHLORIDE. Additionally, the study aimed to explore how physical and chemical factors influence the production of aromatic coconut encapsules. Finally, the research sought to evaluate consumer acceptance of encapsulated coconut aroma. The findings revealed that using 2 g sodium alginate per 200 g coconut water, 500 g clean water, and 3 g CALCIUM CHLORIDE resulted in suitable viscosity of the encapsulated aromatic coconut. These encapsulations were able to dissolve into water when used in encapsulated or coated tablets. When incorporating varying amounts of sodium alginate (2, 2.5, and 3 g) into the aromatic coconut water, the colour and brightness value (L*) of the encapsulated product was found to be 45.18 ± 0.03, with a red value (a*) of -0.50 ± 0.01 and a yellow value (b*) of -3.12 ± 0.01. The pH value remained consistent at 5.20 ± 0.00, and the total dissolved solids (๐Brix) were 6.43 ± 0.00. No significant differences were observed in the sugar solid solution. Microbial analysis indicated that the quantity of microorganisms did not exceed the specified standard. In terms of consumer acceptance, 76% of the participants expressed satisfaction with the encapsulated coconut water.

Jujube (Ziziphus jujuba Mill. ) is one of the invaluable medicinal plants, widely used in the pharmaceutical industry due to its vitamins, mucilage, antioxidants, alkaloids and phenolic compounds. CALCIUM, involved in determining the fruit quality, is one of the most important minerals and its role in the improvement of secondary metabolites in plants has been proved. Nevertheless, little information is available regarding the foliar application of this element on jujube plant. Hence, the current research was aimed to investigate the effects of foliar application of CALCIUM nitrate or CALCIUM CHLORIDE on antioxidant properties and quality attributes of jujube fruit. The study was carried out in a randomized complete block design. Treatments were included control (distilled water), CALCIUM CHLORIDE (0. 5 and 1%) and CALCIUM nitrate (0. 5 and 1%). The Foliar application was done in two stages; in fruit cell division stage (20 days after full bloom) and in fruit cell growth stage (40 days after full bloom). The results showed that foliar application of CALCIUM nitrate (0. 5%) significantly increased the titratable acidity of the fruit. CALCIUM CHLORIDE treatment (0. 5%) also increased fruit anthocyanin content compared to the control. The highest antioxidant properties, vitamin C, and CALCIUM content were obtained in CALCIUM CHLORIDE (1%) treatment. The maximum values of chlorophyll a, b and total were observed in the leaves treated with CALCIUM nitrate at a concentration of 1%. In general, the results showed that foliar application of CALCIUM salts improved the quality and antioxidant properties of jujube fruits compared to the control.

Apples (Malus domestica Borkh. Red Delicious) were vacuum infiltrated (250 mm Hg) for 30 s with 0,1.5, 3 and 6% solutions of CALCIUM CHLORIDE (CaCl__2) and stored at 0°C for 6 mo, followed by 1 wk storage at 20°C. CALCIUM CHLORIDE solutions at 3 and 6% concentrations significantly increased fruit firmness tested either immediately after removal from storage or after being held for I wk at 20°C. The correlation coefficient between CALCIUM (Ca) content and fruit firmness (r=75) was highly significant. In another experiment, Red Delicious apples were treated by dip infiltration in 0 and 3% CaC1__2 solution, for 3 min, heat treatment for 4 d at 38°C and dip infiltration (3% CaCl__2) plus heat treatment, before storing at 0°C for 6 mo. Heat treatment and the combination of dip infiltration plus heat treatment significantly increased fruit firmness either immediately after removal from storage or after being held for 1 wk at 20°C.

BACKGROUND: Loss of CALCIUM around calving can lead to diseases of transition period and reduce animal economic life. Prevention of milk fever and subclinical hypocalcemia is crucial and important in this period. Repeated doses of oral CALCIUM CHLORIDE at calving is a method to prevent hypocalcemia and associated complications. OBJECTIVES: The objective of this study was to evaluate the influence of oral CALCIUM CHLORIDE at calving on serum CALCIUM, phosphorus and magnesium in transitional period of Holstein dairy cows fed with anionic and cationic diets. METHODS: Forty-two Holstein dairy cows were randomly divided in 3 groups. Group 1 (n = 14), fed diet with negative DCAD without CALCIUM CHLORIDE supplementation. Group 2 (n = 14), fed diet with negative DCAD and supplemented with CALCIUM CHLORIDE at calving and 12 h later. Group 3 (n = 14), fed diets with positive DCAD and supplemented with CALCIUM CHLORIDE at calving and 12 h later. Blood samples were collected at calving and 6 h and 12 h and 1d, 2 d, 7 d, 14 d, 21 and 28 d after calving. Serum concentrations of Ca, P and Mg were measured by conventional methods. RESULTS: The pattern of changes in serum levels of CALCIUM and magnesium in different groups in different time periods (time × treatment interaction) were different (p<0. 0001). Changes in serum phosphorus levels in different time periods were statistically significant (p<0. 0001), but its mean was not affected by the treatment groups (p=0. 7164). CONCLUSIONS: In addition to anionic diets, supplemental CALCIUM CHLORIDE should be used to prevent subclinical hypocalcemia in high-producing dairy cows.

Introduction: This in vitro study investigated the effect of adding 10% CALCIUM CHLORIDE (CaCl2) on push out bond strength of CALCIUM-enriched mixture (CEM) cement and mineral trioxide aggregate (MTA) to root canal dentin.Methods and Materials: A total of 120 root dentin slices with 2 mm thickness were prepared from sixty single-rooted human teeth. Dentinal discs were enlarged to achieve 1.3 mm diameter. The specimens were randomly allocated into eight groups (n=15).Dentin discs were filled with either CEM cement or MTA with or without CaCl2 and the push out test was performed after 3 and 21 days. Data were analyzed with two-way ANOVA test. The level of significance was set at 0.05.Results: There was an interaction effect amongst all groups (P=0.028). After 3 days, CEM cement showed a significantly lower bond strength than other groups (P<0.05) while MTA demonstrated significantly higher bond strength than CEM cement with or without CaCl2 (P=0.001). After 21 days, CEM cement with or without CaCl2 had no significant difference with other groups (P>0.05). However, the bond strength of MTA decreased when CaCl2 was added (P=0.011).Conclusion: The addition of 10% CaCl2 increased the push out bond strength of CEM cement and improved it over time; while, this substance aggravated this property for MTA.