{"_buckets": {"deposit": "0891b7c2-4d83-4383-bc44-156f9424668d"}, "_deposit": {"id": "403", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "403"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/403"}, "control_number": "403", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Investigation of water hyacinth and red cabbage to be used as pH Indicators", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Most of the pH indicators are natural indicators consisting of flowers, fruits and vegetables, they\r can be used directly without toxicity and they can be obtained readily everywhere in the world.\r At present, the control of pH is important in biochemical processes, analytical procedures,\r agriculture and industrial processes. Hence, the role of pH indicators will become significant.\r Therefore, this work is an attempt to investigate the naturally occurring species, flowers, fruits\r and vegetables, which can be used as nontoxic, less expensive and readily available pH\r indicators. In this research work, water hyacinth and red cabbage were investigated to be used\r as pH indicators. Flowers of water hyacinth and vegetable of red cabbage were selected as\r samples and tested to be used as pH indicators by using buffer solutions with pH values of 2, 4,\r 6, 7, 8, 10 and 12. The two samples red cabbage and water hyacinth were observed to be\r suitable for the best pH indicators."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "pH indicators"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Thet Paing Soe.pdf", "filesize": [{"value": "280 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 280000.0, "url": {"url": "https://meral.edu.mm/record/403/files/Thet Paing Soe.pdf"}, "version_id": ""}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "8"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "U Thet Paing Soe"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2017"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/231"}, "item_title": "Investigation of water hyacinth and red cabbage to be used as pH Indicators", "item_type_id": "21", "owner": "1", "path": ["1582963788001/1582966466300"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000403", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "403", "relation": {}, "relation_version_is_last": true, "title": ["Investigation of water hyacinth and red cabbage to be used as pH Indicators"], "weko_shared_id": -1}