EUREKA: Life Sciences
http://journal.eu-jr.eu/life
<p><strong>EUREKA</strong>: <strong>Life Sciences</strong><strong> </strong>– scientific journal whose main aim is to publish materials allowed to see <strong><em>new discoveries at the intersection of life sciences.</em></strong></p>Scientific Route OÜen-USEUREKA: Life Sciences2504-5687<p>Our journal abides by the <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" rel="noopener">Creative Commons CC BY</a> copyright rights and permissions for open access journals.</p> <p>Authors, who are published in this journal, agree to the following conditions:</p> <p>1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" rel="noopener">Creative Commons CC BY</a>, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.</p> <p> 2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.</p>Hydropriming improves seed germination in horned melon (Cucumis metuliferus E. Mey. Ex Naudin) landraces
http://journal.eu-jr.eu/life/article/view/3038
<p>The global popularity of horned melon highlights the need of sound crop establishment processes, since uniform and quick seed germination has a substantial influence on crop yield and quality. Using a Completely Randomised Design (CRD) with a factorial structure, the effects of hydro priming durations (0, 8, 16, 24, 32, and 40 h) on seeds of two horned melon landrace (<em>L</em>1&<em>L</em>2) were investigated. Hydro priming had significant (<em>P</em>>0.05) influence on several germination indices (germination percentage, relativized percentage, mean germination rate, germination index, synchronization, duration to 50 % germination, mean daily germination, peak value, and germination value). Among the germination indicators tested, landrace (<em>L</em>2) exhibited a considerably stronger germination response than <em>L</em>1. The findings also reveal a curvilinear relationship between priming length and germination percentage, with 24 hours being greatest proportionately. The mean germination rate, germination index, mean daily germination, peak value of germination, and germination value all rose as the hydro priming duration increased. Primed seeds germinated more quickly than unprimed ones. With increasing priming duration, the synchronization index fell linearly. The interaction between landraces and hydro priming was not significant (<em>P</em>>0.05) for final seed germinated, relativized germination, and synchronization indices, but it had a significant impact on all other indices. Because the efficacy of hydro priming tends to lessen with extended soaking, we recommend using it for a maximum of 32 hours. Future study should concentrate on alternative priming chemicals and the applicability of various priming solutions for various agroecosystems</p>Moses MutetwaPaul ChaibvaIgnatius ChagondaVeronica MakuvaroTaurira MtaitaWonder NgezimanaJohnson MasakaPepukai Manjeru
Copyright (c) 2023 Moses Mutetwa, Paul Chaibva, Ignatius Chagonda, Veronica Makuvaro, Taurira Mtaita, Wonder Ngezimana, Johnson Masaka, Pepukai Manjeru
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2023-11-302023-11-30631210.21303/2504-5695.2023.003038The effect of vermicompost and K+amino on the winter rape growth
http://journal.eu-jr.eu/life/article/view/3160
<p>Vermicompost contains a high concentration of macro- and micronutrients, vitamins, growth hormones, enzymes such as proteases, amylases, lipases, cellulases, and chitinases, as well as immobilized microflora. Vermicompost improves plant germination, growth, biomass, and yield. K+amino is a biologically active liquid soil amendment that is suitable for organic gardens of all types. It is a 100 % veganic growth- and health-promoting liquid microbial inoculant for all plant types, particularly fast-growing crops like vegetables, fruits, and blooms. The purpose of investigation was to look the effect of vermicompost and k+amino on the winter rape germination and growth. Methods: There were six treatments: 1. A rape (means a rape crop in Aru Agricultural Ltd. soil), 2. A rape+YaraBela AXAN 0.3g per pot, 3. A rape+vermicompost 7.9 g per pot in the soil+the vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 4. A rape+vermicompost 7.9 g per pot in the soil, 5. A rape+vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 6. A rape+K+Amino biostimulator is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 5 ml K+Amino per 1 L water. Results: Rape plants were elongated in treatment with YaraBela AXAN. Stem diameter was largest in K+Amino treatment. Root length was lowest in treatment with vermicompst extract (soil was too moisty and compacted). Conclusions: Vermicompost tended to improve plant growth, while stem diameter was largely increased by using k+amino fertilizer. It turns out both actually are good sources of mineral nutrients and also different enzymes and microbes, which help plants grow</p>Margit Olle
Copyright (c) 2023 Margit Olle
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2023-11-302023-11-306131910.21303/2504-5695.2023.003160Chemical composition of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina
http://journal.eu-jr.eu/life/article/view/3191
<p>Ascocarps of summer truffle (<em>Tuber aestivum</em> Vittad.) were found in natural oak and beech forests on calcareous soils, at altitude of 840–850 m, near the town of Šipovo in Bosnia and Herzegovina (B&H), with the help of trained dogs.</p> <p> Until now, no one in B&H has researched the chemical composition of summer truffle. The aim of the work is to analyze nutritional value, elemental composition, and the assortment of fatty acids in the freshly collected ascocarps and to compare achieved results with the results from the literature related to the summer truffle ascocarps found in some other locations, then with the ascomata of other species of truffles, and with the fruiting bodies of some above-ground edible mushrooms.</p> <p>Chemical analysis showed that <em>Tuber aestivum</em> contains about 75.5 % water and about 25.5 % dry matter. The most common group of compounds were carbohydrates, followed by proteins, while the mineral component and fats were much less presented. Among analyzed elements, the most prevalent was potassium with an average concentration of 26,409 mg/kg<sub>DW</sub> and the least represented was lead with an average concentration of 0.45 mg/kg<sub>DW. </sub>The main part of the mineral spectrum consisted of three elements: K, P and Ca, with a share of 95.3 %. In ascocarps of summer truffle, 24 fatty acids were detected, of which 13 were saturated and 11 unsaturated. The ratio of saturated to unsaturated fatty acids was 58.34 % to 41.66 %. The most common among saturated fatty acids was palmitic with a share of 25.89 %, while the most common unsaturated fatty acid was elaidic with a share of 28.17 %. No ingredients have been found in the fruiting bodies that would make them unfit for human consumption in any way</p>Srđan LjubojevićLadislav VasilišinGoran VučićAna Velemir
Copyright (c) 2023 Srđan Ljubojević, Ladislav Vasilišin, Goran Vučić, Ana Velemir
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2023-11-302023-11-306202710.21303/2504-5695.2023.003191Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage
http://journal.eu-jr.eu/life/article/view/3193
<p>One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage.</p> <p>It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product.</p> <p>It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive.</p> <p>The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators</p>Olena Shydakova-KameniukaAleksey ZagorulkoKateryna KasabovaAndrii Zahorulko
Copyright (c) 2023 Olena Shydakova-Kameniuka, Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko
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2023-11-302023-11-306283610.21303/2504-5695.2023.003193Traditional cereal-based dishes of the Newari community of Nepal and their preparation process
http://journal.eu-jr.eu/life/article/view/3192
<p>Around the world, cereal grains provide a significant source of dietary nutrients. Since prehistoric times, cereal-based food products have formed the foundation of the human diet. Fermented foods made from cereals account for a significant portion of the calorie intake in developing nations. Worldwide dietary recommendations are urging the consumption of whole grains due to mounting evidence that these grains and food products made from them can improve health in ways other than just giving energy and minerals. The creation of novel food items with qualities that improve health will be aided by the understanding gained from the functional qualities of the many chemical components found in whole grains.</p> <p>Therefore, the main aim of this study is to illuminate the varied application of cereals like rice, maize, wheat, and barley in preparing a wide range of delightful dishes like (Aila, Dhindo, Yomari, Selroti, Chatamari, Khurma, Chiura, and Lakhamari) which holds immense significance in shaping the cultural identity of the Newari community. In this study, the nutritional advantages of cereals highlight their crucial role in maintaining the health and well-being of the Newar community. Cereals are abundant in essential vitamins, fibers, minerals, and carbohydrates as a fundamental component of a well-balanced diet that promotes overall well-being</p>Rukmani Pache MagarGrishma ShresthaKamana KandelBijaya LamichhaneBidhya Laxmi ThapaBishal Thagunna
Copyright (c) 2023 Rukmani Pache Magar, Grishma Shrestha, Kamana Kandel, Bijaya Lamichhane, Bidhya Laxmi Thapa, Bishal Thagunna
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2023-11-302023-11-306375010.21303/2504-5695.2023.003192