Effect of the herbicides oxadiazon and oxyfluorfen on phosphates solubilizing microorganisms and their persistence in rice fields

A field experiment has been conducted with two herbicides viz. oxadiazon [5-terbutyl-3-(2,4-dichloro-5-isopropoxyphenyl)-1,3,4-oxadiazol-2-one] and oxyfluorfen [2-chloro-1-(3-ethoxy-4-nitrophenyl)-4-(trifluoromethyl) benzene] at rates of 0.4 and 0.12 kg a.i. ha(-1), respectively, to investigate their effect on the growth and activities of phosphate solubilizing microorganisms in relation to availability of phosphorus as well as persistence of the herbicides in the rhizosphere soil of wetland rice (Oryza sativa L. variety IR-36). Application of herbicides stimulated the population and activities of phosphate solubilizing microorganisms and also the availability of phosphorus in the rhizosphere soil. Oxyfluorfen provided greater microbial stimulation than oxadiazon. Dissipation of oxyfluorfen and oxadiazon followed first order reaction kinetics with half-life (T(1/2)) of 8.8 and 12 days, respectively. Sixty days after application 0.5% and 3% of the applied oxadiazon and oxyfluorfen residues persisted, respectively, in the rhizosphere soil of rice.     

Water quality of the River Ganga (The Ganges) and some of its physico-chemical properties

Summary The water qualities of the River Ganga (The Ganges) over a short stretch from Swarupganj to Barrackpore (in West Bengal) have been determined and are compared with the values reported by the National Environmental Engineering Research Institute of India for the periods 1972–74 and 1979–80. The water quality is generally bad, but not at such alarming levels as previously determined by other agencies. Biochemical and chemical oxygen demand (BOD and COD) levels are high but within tolerable limits. Dissolved oxygen (DO) levels are are fairly high, indicating a reasonable self-purifying capability for the River Ganga. However, nutrient loads containing N and P have increased enormously in recent years.     

Studies on degradation of 14C-chlorpyrifos in the marine environment.

Degradation of 14C-chlorpyrifos was studied in a marine ecosystem for 60 days and in marine sediment under moist and flooded conditions using a continuous flow system allowing a total 14C-mass balance for a period of 40 days. In the marine ecosystem, 14C-chlorpyrifos underwent rapid degradation and very little (1-2%) 14C-residues of the applied activity were detected after two months in sediments. Clams were major component of the ecosystem and played a significant role in degradation of the insecticide. In the continuous flow system chlorpyrifos did not undergo substantial mineralization. Volatilization accounted for 0.8-1% loss during first ten days of application. The amounts of extractable 14C-activity were higher in flooded sediments than in moist sediment. More bound residues were formed under moist conditions. TCP (3,5,6-trichloro-2-pyridinol) was the major degradation product formed under both moist and flooded conditions, its formation being higher in the latter conditions. These studies underline the role of clams in degradation of chlorpyrifos and lack of microbial degradation. In absence of clams, chlorpyrifos underwent abiotic degradation in marine sediment with formation of bound residues.     

Characterization of ammonia remover Bacillus albus (ASSF01) in terms of biofilm-forming ability with application in aquaculture effluent treatment

Environmental Science and Pollution Research - Presence of higher concentration of ammonia (> 0.5 mg/L) as well as nitrite (> 0.2 mg/L) in aquaculture environment create difficulties...     

Terpinolene as an enhancer for ultrasonic disinfection of multi-drug-resistant bacteria in hospital wastewater

Environmental Science and Pollution Research - The present study reports for the first time, a novel disinfection method that combines ultrasonication with a natural biocide terpinolene to inhibit...     

Modeling and multi-objective optimization of commercial ethylene oxide reactor to strike a delicate balance between profit and negative environmental impact

Environmental Science and Pollution Research - The present work emphasizes the development of a generic methodology that addresses the core issue of any running chemical plant, i.e., how to...     

Effects of 2,4,6-Trichlorophenol on Clarias batrachus: a biomarkers approach

Environmental Science and Pollution Research - 2,4,6-Trichlorophenol (2,4,6-TCP) is a common waste among the resulting chlorophenols generated in the production of common products classified as an...     

Connecting the dots between inflammatory cascades of obesity and COVID-19 in light of mortal consequences—a review

Environmental Science and Pollution Research - Obesity is a term that has recently been referred to describe a condition in which a person has become a diseased vessel. Obesity’s internal...     

Enhancement of nutritional value of fried fish using an artificial intelligence approach

Frying affects the nutritional quality of fish detrimentally. In this study, using Catla catla and mustard oil, experiments were carried out in varying temperatures (140–240 °C), times (5–20 min), and oil amounts (25–100 ml/kg of fish) which established drastic reduction of 44.97% and 99.40% for polyunsaturated fatty acid (PUFA)/saturated fatty acids (SFA) and index of atherogenicity (IA) profile, respectively. Artificial neural network (ANN) was implemented successfully to provide an association between the independent inputs with dependent outputs (values of R² were 0.99 and 0.98; RMSE were 0.038 and 0.046; and performance were 0.038 and 0.067 for PUFA/SFA and IA, respectively) by exhaustive search of various algorithms and activation functions available in literature. ANN model–based meta-heuristic, stochastic optimization formalisms, genetic algorithm (GA) and particle swarm optimization (PSO), were applied to optimize the combination of cooking parameters for improving the nutritional quality of food which improved the nutritional value by maximizing the PUFA/SFA profile up to 63.05% and minimizing the IA profile to 99.64%. Multi-objective genetic algorithm (MOGA) was also employed to tune the inputs by maintaining a balance between the contrasting outputs and enhance the overall food value simultaneously with multi-objective (beneficial for health, economic, and environment-friendly) proposal. MOGA was able to improve the PUFA/SFA profile up to 44.76% and reduce the IA profile to 92.94% concurrently with the reduction of wastage of culinary media and energy consumption, following the optimized cooking condition (118.92 °C, 6.06 min, 40 ml oil/kg of fish).