INEPO ÇEVRE PROJE OLİMPİYATI PROJE LİSTESİ
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14
1
Georgia  
Female  
Ana   Gogoladze
 
x
x
Environment-Chemistry
Ion exchange characteristic systems zeolites, soil and ecologically safe products using zeolites

The   production of ecologically pure food is one of the main problems in the world

My idea comes from  to take little part to decide the global problem, find a way to decrease nitrates in vegetable. Nitrates help yield to become higher , but toxically influences on humans and animals.

The object of  experiment was natural resource zeolites wide-spread in Georgia.

Zeolites are group of minerals, it contains water, characterized as absorbationing and exuding of water. ”Zeolite product of civilization of XXI century” (P.Mamptone USA). They often ‘’Stay the subject in themselves’’.

Zeolites sieving construction gives the opportunity to bind amount of water and in this case of necessary released so plants are protect  from drought.

Carrying zeolites in the ground binds the nitrates and decrease their transferring in plants. Zeolites make wonderful condition for existing micro-organs in the ground that’s for why there is decrease of nitrates rinse. The number of nitrogen’s in plants is growing, nitrates in the ground is decreasing. Nitrates is renewal till ammonia in plants. Growing of nitrogen’s cause decreasing the number of albumens

Two year vegetation, pot and field experiments show, that zeolites as an additives have positive affect on biometrical and biochemical properties of vegetables and decreases level of nitrates in fruit.

The results were positive;

Vegetation (pot) experiment: decreased of  nitrates: in carrot -16.2%

                                                                        in sweet papper-19.8%

The results of  field experiment- decreased nitrates: in sweat pepper-22. 3%

                                                                        in tomato -18.5%

In future we are going to continue our project.

HASAN   KAVAK
4
2
Georgia  
Female  
Lela   Abuladze
Male  
Beka   Makaradze
x
Environment-Chemistry
LET YOUR FOOD BECOME YOUR MEDICINE, YOUR MEDICINE- BY FOOD

Catering - the foundation of life, health, the main factor determining the longevity and perfor­mance rights. It must be rational. Fibers, albeit not contain essential nutrients, is currently reco­gnized as a necessary component of nutrition, because their dietary intake is required for normal functioning of the gastrointestinal tract and maintain the health of the organism as a whole.

 

In this paper we propose a completely new technology of fiber, which allows the use of non-reagent method of membrane technology - electrodialysis waste of juice production, to get environmentally-friend­ly products - dietary fiber and divide them into components. In addition, obtained in the process of electro­dialysis acid and demineralized water was used to extract pectin (pectin     obtain  isolates). 

 Studies were conducted on the waste production of fruit juices production of different  varieties of citrus, grape  and apples: mandarin variety "Unshiu”,  lemon "Meyer" orange "Local" and Grapefruit "Duncan", varieties of summer "Golden", "Saffron", "Kekhura" and winter "Demir Almaapples, varieties of white Riesling and red “Saperavi” grapes. The content of dietary fiber in the peel (albedo, flavedo) and juice: soluble and insoluble (protopectin) pectin, spirtonerastvorimy (cellulose, hemicellulose) residue, cellulose, sugar, starch, and the dynamics of changes in these parameters depending on variety, time of maturation and storage of fruits. The quality of juice when ripe apples was determined by the relative viscosity. For pectin isolates used hydrochloric acid (HCI), obtained by membrane technology - in electrodialysis water desalination in the electrode chambers and dialysate-desalinated water obtained in the cells desalination.

 

From these studies it follows that to achieve detoxification of the body must consume soluble fiber (solu­ble pectin), ie take lemons and / or oranges, as well as all the studied varieties of apples, in a state of tech­nical maturity and storage for 6 months. To ensure normal functioning of the gastrointestinal tract advisable to consume fruits during ripening to the state of their technical maturity. Moreover, it should be noted that the positive effect in this case will be achieved through consumption of raw albedo of thefruit. 

The proposed technology of fiber from plant material, will address such important issues as: environmental - the problem of waste, economic - from junk materials will be received high pectin without reagent consumption, which cost 30% less than imported, and most importantly, producing high quality fiber - pectin with curative and preventive properties.
Irina   Bejanidze
44
3
Iraq  
Female  
Sozyar Tafer   Muhammed
Female  
Cawan Jamel Osman   Osman
Environment-Biology
Antibacterial activity of Grape Extract against Escharechia coli
In our  project we use Grape extract to inhibit growth Bacteria resistant (Escharechia coli ) , Because Grape contains alarge amount of polyphenols ,which are high affect to killing microorganism also have agreat antioxidant activity to inhibit toxin and free radical element in our body .so we testing antibactreial activity of grape against E.coli ,we brought Resistant E coli from hospital Renal Diseases department After Extracting Grape use on growth Ecoli,  as result our research proofed that Grape Extract has high activity to kill Ecoli .So we discovered new antibiotc and Grape extract can be used as alternative antibiotic also treatment various infectous diseases.
Khalat Habib   Mohammed
40
4
Iraq  
Female  
Lana Sarwar   Zurar
Female  
Sara Mohammed   Qasim
Environment-Biology
Natural Cleaning Agent
As we know today cleansing agents like normal soaps and detergents became a part of our daily life which every one vwe them for all cleaning purposes .but these petrochemicals with their ingridents have excessive and very dangerous effects on both bhuman and environment which were and still are ignored by human! but due to our project we can solve these issues by two different particular plant's root with out adding any chemicals whatsoever,we can use them for all our cleaning baseis and more importantly as agentle cleaner on skin and unique fabrics both it works with out any side effects on both human and environment.
Khalat Hibib   Mohammed
25
5
Taiwan  
Male  
Chung-Kai   Hung
Male  
Han-Po   Tseng
Environment-Chemistry
Technical Revival of Traditional Blue Dyeing through Zeolite Catalysis and Electrolysis
Ever since the Qing Dynasty, the method of dyeing cloth with Indigo, a natural plant extract, has been practiced in Taiwan, producing large amounts of beautifully dyed blue traditional clothing. Yet Traditional Blue Dying, being wasteful, time-consuming, and polluting, was lost in the heat of industrialization, having been replaced by chemical processes, which were fast, cheap, but very harmful to the environment. Thus in the modern era of natural products, environmental awareness, and cultural conservation, we saw the need to revive the Traditional Blue Dyeing, making it faster, cheaper, and more eco-friendly.

From literature, it is clear that reduction in dyeing process causes the greatest pollution. This project utilizes Pt-Zeolite as catalysts, for the porous structure of zeolite and the catalyst effects of Pt. The catalysts were sintered onto argil that held together the otherwise powder-form catalysts. Argil’s malleability and reusability further promise high industrial potential.

Further improvement was achieved with electrolysis, which successfully reduced cost and greatly simplified production. Moreover, electrolysis makes the process safer. Compared with the traditional process, electrolysis has much higher efficiency and speed. In comparison to chemical process, electrolysis is much more eco-friendly.

Washing blue fabrics after dyeing produces waste fluids. Hence, via using Fe-zeolite, the project succeeded in oxidizing waste materials into harmless H2O and CO2 with low cost.

This study aims to improve Traditional Blue Dyeing by tackling its problems of inefficiency, pollution, and waste disposal. The world today craves for natural, eco-friendly products. Our project makes Traditional Blue Dyeing faster, cheaper, more eco-friendly, and more competitive in modern market, contributing not only to the environment but also to cultural conservation.

Ming-Sheng   Teng
41
6
Thailand  
Female  
Marina   Kitson
Female  
Sabrina   Concas
Environment-Biology
ANTI-BACTERIAL HERBS

Wichai Wittaya Bilingual School was founded in 1996 in Chiang Mai city of Thailand. Now there are around 700 students studying from KG1 to Grade 12 and all those 700 students use many common areas and utilities at different times in the school area. Therefore, there could be high risk of bacterial infection which will cause many diseases by forming colonies in the body of students and teachers. If such colonisations occur in critical body organs such as the lungs, the urinary tract, and kidneys, the results sometimes can be fatal.

This project aimed to survey the number and types of bacteria found around the common utilities of the school like Public telephone, railings and school’s food coupon. Since those utilities are tended to be used by students and teachers every day, they are at high risk of attracting bacteria.

This project is to identify specific types of bacteria that cause diseases or infection and testing crushed herbs (plant extracts) to see which ones could inhibit the growth of these bacteria.

Nurcan   Acar
5
7
United States of America  
Male  
Daniel   Liss
 
x
x
Environment-Biology
Food Preservation with Transformed Atmosphere Packaging (TAP): Extending the Shelf Life of Ground Beef

A process for preserving food by transforming oxygen within a container into carbon dioxide was designed and tested using ground beef.  The researcher applied electricity to carbon fiber in a container, causing the fiber to burn. Surrounding oxygen consumed in the reaction was transformed into carbon dioxide, providing an atmosphere known to be hostile to a broad range of bacteria. Elevated levels of carbon dioxide, especially at concentrations over 10%, inhibit Gram-negative bacteria, while depleted oxygen content inhibits aerobic species. Carbon dioxide used in similar, yet more expensive, preservation methods is known to neither damage nor alter the composition of most foods. Three types of sealed containers were used to assess the efficacy of meat preservation using this method: an activated container (utilizing the aforementioned process), a non-activated container (where the atmosphere was left unchanged), and a resealable plastic bag, similar to what may be used in a home setting. Containers were stored at 4°C for 32 days. Microbial analysis was conducted on samples at 9 time points, including the initial analysis on day 0. Samples stored in non-activated containers and bags showed similar bacterial growth. Differences between bacterial counts on activated and non-activated containers were as large as 4760 fold, with activated being lowest.  Meat texture was best preserved when samples were stored in the activated containers, possibly due to concomitant slowed enzymatic degradation of muscle tissue. Results indicated that the TAP device extended shelf life of ground beef by inhibiting bacterial growth during the 32 days of testing.

Leda   Cummings, Ph.D.
50
8
United States of America  
Male  
Kyle   Thermos
Male  
steven   colado
x
Environment-Chemistry
BY MEANS OF SUN HEAT TRANSPORTING WATER

 

   As Known water is life .every people should meet need of water need

but water transport is one of the biggest and challenging problem for the people who lives in rural area where living condition is so hard and facilities are rare. Rural area people or villagers normally carries their water on their back. it is very challenging life for them. in that project we hypothesis that rural people can transport water instead of  carrying at their back  by means of sun heat without using electricity energy and power. they can carry their water by means of simple physical rule is that expansion of the air.  People  live  and they obtain their water from the area near water sources such as lake and stream.

    

Yunus   Karaca