bluuebunny/crossref_metadata_2025_split huggingface dataset:
PREVALENCIA DE CARIES NO TRATADA EN NIÑOS ECUATORIANOS EN RIESGO SOCIAL: ESTUDIO COMPARATIVO
Authors: Oliván Gonzalvo Gonzalo 
Published: October 2021

Objetivo: Determinar la prevalencia de caries no tratada en niños ecuatorianos acogidos en el sistema de protección de Aragón (España). Observar si existe asociación con el índice de masa corporal (IMC) y la situación de desprotección. Observar diferencias con niños de otros países latinoamericanos en la misma situación. Materiales y métodos: Estudio transversal sobre 59 niños ecuatorianos y 175 de otros países latinoamericanos de 6-17 años de edad. Se definieron las situaciones de desprotección y se realizó exploración antropométrica y bucodental estandarizada. Para el estudio comparativo se utilizaron la prueba Z y el T-test con un nivel de significación de p <0,05. Resultados: La prevalencia de caries no tratada en los niños ecuatorianos fue de 25,4%, significativamente superior (p= 0,3662) a la de los niños de otros países latinoamericanos. Existió asociación positiva (p= 0,0028) con la situación de imposibilidad parental temporal o definitiva para ejercer los deberes de protección. No se observó asociación con el estado nutricional de acuerdo con el IMC. Conclusiones: Consideramos que, además de los hábitos dietéticos cariogénicos nativos, la situación de desprotección y deprivación sociofamiliar es un factor esencial en la alta prevalencia de caries no tratada observada en los niños ecuatorianos acogidos en el sistema de protección.
Effect of calafate (Berberis microphylla) supplementation on lipid profile in rats with diet-induced obesity
Authors: Guzmán Carla , Sánchez Raúl 
Published: October 2021

Background: Polyphenols represent a group of bioactive compounds of interest for their efficacy in the prevention and treatment of some diseases of a cardiovascular nature. Calafate (Berberis microphylla) is a native Chilean fruit, promising due to its high number of phenolic compounds, with predominance of anthocyanins delphinidin-3-hexoside and petunidin-3-hexoside. Methods: Sprague Dawley rats fed a high-fat diet (HFD) were supplemented with 350 mg/kg of freeze-dried calafate for 10 weeks. Dietary variables, plasma glucose, lipid profile, as well as atherogenic and cardiovascular risk indexes were measured. Results: Animals receiving calafate with their HFD diet compared to the HFD control was not associated with significant modifications in dietary variables or in total cholesterol and triglyceride concentrations. However, due to the modest elevation of high-density lipoproteins, the Atherogenic Index and the Cardiovascular Risk Index were significantly decreased. Conclusion: Based on these results, the calafate could have an antithrombotic function, favoring cardiovascular health. Keywords: High-fat diet, polyphenols, calafate berry, HDL-cholesterol, Atherogenic Index
The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk
Authors: Najiah Ahmad  , Edhy Mirwandhono  , Armyn Hakim Daulay  , Tri Hesti Wahyuni  , Hamdan  
Published: October 2021

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.
Utilization of manure of buffalo and goats on growth of Kelor plants in Pangururan District Samosir Regency
Authors: Ervina Siregar  , Nurzainah Ginting  , Edhy Mirwandhono  , Sayed Umar  , Hamdan Wahyuni  
Published: October 2021

The need for livestock feed is crucial in Pangururan subdistrict of Samosir Regency. Therefore, it is worthed planting various alternative feed plants such as Kelor (Moringa oleifera). Goat and buffalo feces can be utilized by the community as solid manure. This study aims to utilize the manure density of goat and buffalo againts growth of Kelor (Moringa oleifera). This research was conducted in Pangururan Subdistrict of Samosir Regency of North Sumatera starting from March to May 2018. The research design used in this research was Complete Randomized Design (RAL) with 4 treatments of 5 replications. The treatments consisted of P0 (100% top soil), P1 (50% top soil + 50% Buffalo manure), P2 (50% top Soil + 50% Goat Manure), and P3 (50% top soil + 25% buffalo Manure + 25% Goat Manure). The parameters observed were the effect of treatments on soil pH, leaf width, number of tertier branch. The results showed that 50% top soil + 25% buffalo manure and 25% Goat Manure was better than 100% top soil +50% top soil + 25% Cow Manure + 25% Goat Manure significantly (P <0.05) better than 50% top soil + 50% Cow Manure Buffalow and 50% top soil + 50% Goat Manure to the effect of soil Ph on buffalo and goat manure, leaf width, number of branch children of Moringa oleifera.
Chemical scarification using kno3 to increase seed germination and early growth of Indigofera zollingeriana
Authors: E Simbolon  , T H Wahyuni  , N D Hanafi  , Hamdan  , Y L Henuk  , N Ginting  
Published: October 2021

Indigofera zollingeriana as animal feed contain high protein and a goodalternative source of feed for livestok. In North Sumatera Province, now adaysIndigofera has been introduced to livestockers. This study aims to determine theeffect of scarification by soaking KNO3 (potassium nitrate) on seed germination andearly growth of Indigofera zollingeriana. This research was carried out at AnimalProduction Laboratory; Animal Husbandry Study Program, Faculty of Agriculture,University of North Sumatra Jl. A. Sofyan No. 3 Medan, which began from November2018 to January 2019. The design used was a factorial completely randomized design(RAL) with 12 combination factors, each of which contained 3 replications where eachreplication contained 15 seeds of Indigofera zollingeriana. The treatment consisted of2 factors, namely the K factor = KNO3 concentration, K0 = control, K1 = 4 g / l, K2 =8 g / l, K3 = 12 g / l repeatedly, and L factor = soaking time, L1 = 4 hours, L2 = 8hours, L3 = 12 hours .The results showed that the administration of KNO3 and soaking time on Indigoferazollingeriana seeds had a significant effect on the percentage of sprouts, sprout height,and growing power. The conclusion of the use of KNO3 with levels of 4 grams and 8grams has a positive impact on the percentage of germination and height of indigoferazollingeriana and the duration of 12 hours immersion in the seeds of indigoferazollingeriana also gives a positive effect on the percentage of sprouts and sproutheight, and the best percentage of growth is on the use of 8 grams of KNO3 with 8hours of soaking time.
PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP
Authors: Mentang Prilya Zhatrawati , Ibrahim Moh Nuh , Isamu Kobajashi Togo 
Published: October 2021

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar 5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar 4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic
KARAKTERISASI IKAN TERI (Stolephorus sp.) ASAP “KAHOLEO” YANG DIPRODUKSI DARI KOTA BAUBAU SULAWESI TENGGARA
Authors: Sriyani Wa Ode , Ibrahim Moh Nuh , Isamu Kobajashi Togo 
Published: October 2021

AbstrakPenelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan Polycyclic Aromatic Hidrocarbon (PAH) pada ikan teri asap “kaholeo” yang diproduksi dari Kota Baubau, Sulawesi Tenggara. Sampel diambil dari tiga produsen di Kelurahan Waruruma, Kota Baubau. Penelitian ini menggunakan metode deskriptif untuk memberikan gambaran umum tentang data yang telah diperoleh dengan ulangan sebanyak 3 kali (n=3). Parameter yang diamati yaitu uji organoleptik (warna, aroma, tekstur, dan rasa), uji kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) serta uji PAH. Hasil dari penelitian ini menunjukkan bahwa kualitas ikan teri asap terbaik terdapat pada produsen III dengan nilai warna 3,96, aroma 3,79, tekstur 3,32, dan rasa 3,69. Hasil uji kimia menunjukkan bahwa nilai kadar air tertinggi terdapat pada produsen III sebesar 7,72%. Nilai kadar protein tertinggi terdapat pada produsen I sebesar 29,06%. Nilai kadar lemak tertinggi terdapat pada produsen III sebesar 4,12% dan nilai kadar abu tertinggi terdapat pada produsen I sebesar 0,12%. Hasil uji kandungan PAH menunjukkan bahwa produsen I memiliki kandungan PAH tertinggi yaitu naphthalene 8,19 ppm, acenaphthene 8,55 ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, dan benzo(a)pyrene 12,98 ppm. Kata kunci: Stolephorus sp., kaholeo, pengasapan, komposisi gizi AbstractThis study aims to determine the chemical composition and content of Polycyclic Aromatic Hydrocarbon (PAH) in "Kaholeo" smoked anchovy produced from the City of Baubau, Southeast Sulawesi. Samples were taken from three producers in Waruruma village, Baubau city. This study use a descriptive method to provide a general description of the data that has been obtained by three times replication (n=3). The parameters observed were organoleptic test (color, odor, texture, and taste), chemical test (moisture content, protein content, fat content, and ash content) and PAH test. The results of this study indicate that the best quality of smoked anchovy is found in producer III with a color value of 3,96, odor of 3,79, texture of 3,32, and flavor of 3,69. The chemical test results showed that the highest moisture content was producer III at 7,72%. The highest protein content value was producer I at 29,06%. The highest value of fat content was producer III at 4,12% and the highest ash content was producer I at 0,12%. The results of the PAH content showed that producer I had the highest PAH content, namely naphthalene 8,19 ppm, acenaphthene 8,5% ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, and benzo(a)pyrene 12,98 ppm. Key words: Stolephorus sp., kaholeo, fumigation, nutritional composition
TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI
Authors: Rusmianur Wa Ode , Asnani Asnani , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram, (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram, (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).
KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA
Authors: Suwarjoyowirayatno Suwarjoyowirayatno , Sakir Sakir , Inthe Mita Gebriella , Rhenislawaty Rhenislawaty , Fatimah Shalawatun Amaliah 
Published: October 2021

Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen, viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas 2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou
PENGARUH PENGGUNAAN UMBI GADUNG (Discore hisspidia Dennst), NaHCO3 (Natrium bikarbonat), DAN DAUN PEPAYA DALAM PENGOLAHAN TERIPANG PASIR (Holothuria scabra) TERHADAP SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG TERIPANG
Authors: Sarina Wa Ode , Ansharullah Ansharullah , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

The Effect of Gadung Tubers (Discorea hispidia Dennst), NaHCO3 (Sodium bicarbonate), and Papaya Leaves Adding in The Processing of Sea Cucumber (Holothuria scabra) on The Antioksidant and Chemical of Sea Cucumber Flour ABSTRACT The aims of this study were to determine the nutritional content (proximate) of sea cucumber flour to the use of different processing materials and determine the antioxidant activity. The concentration of the use of gadung tubers (Discorea hispidia Dennst), NaHCO3 (Sodium bicarbonate), and papaya leaves are much as 500 g. The results of the study obtained the highest content contained in P3 with 5,83% moisture content, 27,24% ash, 25,50% protein, 7,13% fat content, and Sea cucumber flour 34,13% carbohydrate respectively. Antioxidant activity of lC50 ranged from 921,29 ppm-1992,00 ppm, the lowest lC50 was found in the treatment P1 with a value of 921,29 ppm.Keywords: antioxidant, chemical properties, sea cucumber (Holothuria scabra), sea cucumber flourABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kandungan nutrisi (proksimat) tepung teripang pasir terhadap penggunaan bahan pengolah yang berbeda dan mengetahui aktivitas antioksidannya. Konsentasi penggunaan umbi gadung (Discorea hispidia Dennst), NaHCO3 (natrium bikarbonat), dan daun papaya adalah sebanyak 500 g. Hasil penelitian ini diperoleh kandungan nutrisi tertinggi terdapat pada P3 dengan nilai 5,83% kadar air, 27,24% kadar abu, 25,50% kadar protein, 7,13% kadar lemak, dan 34,13% kadar karbohidrat. Uji aktivitas antioksidan tepung teripang terdapat nilai IC50 berkisar antara 921,29 ppm – 1192,00 ppm, nilai IC50 terendah terdapat pada perlakuan P1 dengan memiliki nilai 921,29 ppm.Kata kunci: Antioksidan, sifat kimia, teripang pasir (Holothuria scabra), tepung teripang.
KARAKTERISTIK GELATIN BERBAHAN BAKU TULANG IKAN CAKALANG (Katsuwonus pelamis) DENGAN MENGGUNAKAN JENIS ASAM YANG BERBEDA
Authors: Farida Farida , Isamu Kobajashi Togo , Akib Nur Illiyin 
Published: October 2021

Characteristics of gelatin made from skipjack fish (Katsuwonus pelamis) using different types of acidsABSTRACT The aim of this study was to determine the gelatin processing technique using different types of acids and the effect of the use of acid as an extracting agent on the gelatin quality of skipjack fish bones. This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (immersion with 4% HCl), A2 (immersion with 4% CH3COOH) and A3 (immersion with 4% H2SO4). Each treatment was carried out 3 times so that the number of experimental units was 9 units. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there was a significant difference (p <0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the characteristics of gelatin made from skipjack fish bones by using a different type of acid did not have a significant effect on sensory values which included color and aroma. The best results for sensory assessment of the immersion using sulfuric acid were 6.2 and the aroma sensory test with immersion using hydrochloric acid was 5.4. The results of gelatin proximate showed that the water content ranged from 3.99% -13.32% ash content 2.27-3.19% protein content 27.08% -35.42% and pH 2.93% -4.81%.Keywords: gelatin, skipjack fish, hydrochloric acid, sulfuric acid and acetic acid ABSTRAKTujuan penelitian ini adalah untuk mengetahui teknik pengolahan gelatin dengan menggunakan jenis asam yang berbeda dan pengaruh penggunaan asam sebagai bahan pengestrak terhadap kualitas gelatin tulang ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A1 (perendaman dengan HCl 4%), A2 (perendaman dengan CH3COOH 4%) dan A3 (perendaman dengan H2SO4 4%). Masing-masing perlakuan dilakukan 3 kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p<0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa karakteristik gelatin berbahan baku tulang ikan cakalang dengan menggunakan jenis asam yang berbeda tidak memberikan pengaruh nyata terhadap nilai sensori yang meliputi warna dan aroma. Hasil terbaik untuk penilaian sensori terhadap pada perendaman menggunakan asam sulfat yaitu 6,2 dan uji sensori aroma dengan perendaman menggunakan asam klorida yaitu 5,4. Hasil proksimat gelatin menunjukkan kadar air berkisar antara 3,99%-13,32% kadar abu 2,27-3,19% kadar protein 27,08%-35,42% dan pH 2,93%-4,81%.Kata kunci: gelatin, tulang ikan, HCl, H2SO4, CH3COOH