http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/5710 2026-04-17T19:17:34Z http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1534 Title: Assessment of water quality index of groundwater quality in Chunnakam and Jaffna Town, Sri Lanka Authors: Harshan, S.; Thushyanthy, M.; Gunatilake, J.; Srivaratharasan, T.; Gunaalan, K. Abstract: The Water Quality Index (WQI) is simple tool and compound indicator, aggregates information from several water quality parameters to convey water quality information in single value to planners, policy makers and the public. For this study, Chunnakam was sampled to represent a predominantly agricultural area and the Jaffna town representing a residential and coastal area. Secondary data of groundwater quality parameters (from December 2010 to April 2011) were used for this application. Twenty dug wells were chosen in each site. This study aims at assessing Water Quality Index (WQI) to determine the suitability of groundwater for drinking purpose. Nine critical parameters such as pH, turbidity, total alkalinity, total hardness, phosphate, chloride, nitrate-N, total coli forms and sulphate were used to calculate WQI. The calculated WQI value varies from 1.7 to 75.5 in Chunnakam and 10% wells in December 2010 and 5% wells in January 2011 are shown 'Poor' WQI ranking. In Jaffna town area WQI value varies from 1.2 to 64.6 and only 5% wells in December 2010 are shown 'poor' WQI ranking. In Chunnakam 20% wells are 'excellent' WQI ranking and 70% wells are ‘good’ WQI ranking and in Jaffna town, 90% wells are ranked in to 'good' WQI ranking. 2016-01-01T00:00:00Z http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1533 Title: Quality analysis of bottled drinking water in Jaffna Peninsula Authors: Ragila, K.; Abiman, P.; Thavaranjit, A.C.; Iyngaran, P. Abstract: In Jaffna peninsula ground water was used for drinking and other domestic purposes for long time. However, now this trend is changed and people feel only bottled water is suitable for drinking purposes. Water bottles of five different batch numbers of eight brands were tested for chemical, physical and microbial parameters. The pH of all the water samples studied ranged from 6.06-7.43. The alkalinity of the water samples reflects the same. Conductivity, alkalinity, calcium, magnesium, hardness, potassium, phosphate, chloride, salinity, coliforms and fecal coliforms of the above water samples were determined. The amount of conductivity, alkalinity, calcium, magnesium, hardness, potassium, chloride and salinity were found to be within the Sri Lankan Standard (SLS) recommended values. Phosphate values exceeded the SLS recommended values in tested three bottles. The microbial values revealed that four brands out of eight brands tested, not suitable for drinking purposes. When all the chemical physical and microbial parameters are concerned, only two out of eight brands tested were found to be suitable for drinking purposes. 2021-02-17T00:00:00Z http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1532 Title: In vitro screening of herbal plant extracts on human nail fungus Authors: Niranjan, K. Abstract: Nowadays nail infections are commonly found among people worldwide. The disease called on­ychomycosisis usually caused by dermatophytic fungus. During this study pathogen was isolated from infected nail (scaly nail with white and yellow colour patches) using BD Dermatophyte Test Medium Agar. The pure culture of the pathogen was obtained and its morphological characters were recorded. Objective of this study is to isolate and identify the pathogen and find out potential herbal remedy for that. Five medicinal plants, Phyla nodiflora, Lawsonia inermis, Cassia fistula, Vernonia cinerea and Aristolochia bracteolate were selected and antifungal chemical remedy Clotrimazol and distilled water were used as positive and negative control against the pathogen under in vitro condition. Water and ethanol leaf extracts of each plants were prepared separately. Inhibitory effect of plant extracts against the pathogen was screened by poison food technique at various time intervals (48 hrs and 72 hrs). Each experiment was carried out with triplicates and the results were subjected to one way ANOVA. Complete inhibition of growth of pathogen was observed with ethanol extracts of all tested plant extracts. Unfortunately, the mycelial growth of tested fungi were induced by water extracts of tested plants and their potential effects differ significantly (p<0.05) among them. Water extracts of Vernonia cinerea, Phyla nodiflora and Cassia fistula significantly induced the growth of tested fungi while the remaining tested water extracts exhibited lower growth rate. Moreover, the diameter of fungal mycelium increased within the incubation period of fungi when tested with water extracts of plant leaf material. Fortunately, all tested ethanol extracts of leaves revealed complete inhibitory effect against tested nail fungus. However further purification and characterization of the bioactive components from these extracts may provide better understanding of bioactivity of these extracts. 2021-02-17T00:00:00Z http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1529 Title: Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka Authors: Ketharani, U.; Sivashanthini, K. Abstract: Biochemical studies (protein, fat, moisture and ash) were done on five species of holothurians namely Holothuria leucospilota, Holothuria scabra, Holothuria spinifera, Stichopus naso and Thelenota anax, which were collected from the waters around Jaffna Peninsula during November 2013 to April 2014. Moisture, ash, protein and lipid contents of collected sea cucumbers were measured and recorded. The average moisture, protein, lipid and ash contents were 84.52±0.88%, 10.06±0.04%, 0.25±0.02% and 1.90±0.07% in H. leucospilota, 85.21±0.78%, 4.96±0.02%, 0.34±0.03% and 5.72±0.34% in H. scabra,79.19±0.86%, 8.22±0.43%, 0.27±0.05% and 9.22±0.23% in H. spinifera, 92.55±0.66%, 3.00±0.04%, 0.33±0.01% and 1.62±0.02% in S. naso and 89.92±1.33%, 3.14±0.03%, 0.40±0.02% and 2.90±0.01% in T. anax, respectively. Marked significant differences (p<0.05) were observed among sea cucumber species for the mean moisture, protein, lipid and ash contents. In comparison showed that H. leucospilota and H. spinifera possessed higher protein, T. anax possessed higher lipid and H. spinifera possessed higher ash contents than other investigated sea cucumber species. Among the five analyzed sea cucumber species, H. leucospilota is the most recommended as one of the healthiest food for human consumption as it has low fat content and high protein content. 2016-01-01T00:00:00Z