Variations of chemical quality for drinking water sources in Zarand plain

A comprehensive investigation was conducted in order to evaluate the quality of the groundwater in Zarand plain of Chatrood region which supplies drinking water of Zarand city. Zarand plain with longitude of 55°, 46- 57°,7 and latitude of 30°,20 -31°,44 is one of Iran's plains located in sub-basin of Daranjir desert. Groundwater of Zarand plain supplies drinking water of many cities and villages located in and near the plain. Samples were collected from 11 water wells used as drinking water sources in Zarand plain [Chatrood region], at least once at the middle of each month. By means of the standard methods, a number of parameters were analyzed for each sample for the period of 7 years from 1996 to 2003. Tests included measuring pH, electrical conductivity, total dissolved solid, total hardness, calcium, magnesium, sodium, potassium, bicarbonate, sulfate, chloride, and nitrate ions. Data analysis was done by using t and Z-Test. Results indicated that water quality of water wells during studied period did not show any undesireable change. The quality of each parameter in drinking water wells of Zarand plain was within permissible limit and did not exceed neither the Iran's standards nor WHO guidelines. Meanwhile, the quality of raw water resources of the plain in the final year of experiment was within [good] potability limit based on Schuller's diagram; it means raw water resources still kept its quality. Although the quality of Zarand plain water resources comply with Iran's standards and WHO guidelines increasing trend of water consumption and consecutive droughts in the studied region as well as severe water shortage, ask for conservation, preservation and monitoring of water resources

quality of the manufactured bread and hygienic conditions of bakeries

In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables such as burning and pasting rate, pH, soda addition, salt rate in various types of bread as well as hygienic conditions of bakeries were analyzed. The results showed that because of bread wastage owing to the addition of soda as well as the pasting and burning rate [17.46% and 10.84%, respectively], more than 30% of the manufactured bread were out of direct cycle of consumption. Half of the bakeries added soda as a leavening agent to breads. The amount of salt used per production of each loaf of local bread: Sangak, indirect heat, machinery Taftoon and oven Taftoon bakeries was 48.72%, 33.33%, 31.13% and 8.97%, respectively, which was more than the approved standards. Moreover, only 24.2% of Kerman's bakeries enjoyed suitable hygienic conditions. Aforementioned hinders must be considered as important signals to take immediate hygienic measures