020103   Lali A (DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology, Mumbai-400 019, Email: am.lali@ictmumbai.edu.in) : Biofuels for India: what, when and how. Curr Sci 2016, 110(4), 552-5.

India today, more than ever before, needs to deploy technologies that are able to convert the 'waste' generated in the country to transportation fuels, as also to chemicals and materials. Aimed at reduction of petroleum crude-oil imports and reduction of green house gas emissions, these technologies will need to be highly India specific due to the peculiar nature in which the wastes, e.g. agricultural waste and municipal waste, present themselves across our country. The need therefore transforms to a situation wherein we need the new generation biofuel technologies to be 'made in India' for a 'swachh bharat' and in a way that adds value to the waste and hence becomes a path to generation of new enterprises in line with the 'start-up India' concept. It is however important, that the country is careful in making a judicious choice of technologies that are truly sustainable and products that are truly 'green'.

2 illus

020102   Lal V;Sikarwar A (Govt. Home Sciences PG College, Hoshangabad-461 001, Madhya Pradesh) : Photdegrdation study of LDPE films: a stastical analysis with stress at break. Asian J biochem pharm Res 2015, 5(2), 1-8.

Study reports shows ultra violet radiation and weathering effects on Low Density Polyethylene (LDPE) films. For this study we have calculated tensile strength for Bakery packaging LDPE films in terms of stress at break using statistical analysis methods. It has observed that stress at break decreases with time and thus retained stress at break increases with UV and Weather exposure.

2 illus, 4 tables, 15 ref

020101   Iztaev A I;Iskakova G K;Kulazhanov K S; Baimagambetova G;Iztaev B A (NO, Almaty Technological Univ, Kazakhstan, 020000, Almaty, Email: zhanat_2006@mail.ru) : Improvement of quality of pasta on the basis of the vegetable raw materials. Biosci Biotechnol Res Asia 2015, 12(3), 2117-24.

On the basis of the obtained experimental data it is established that use of ion ozonated water at preparation of dough promotes improvement of quality of pasta on the basis of flour from grain and bean crops. From the point of view of improvement of quality of pasta by an optimum dosage of corn and chickpea flour in ion ozonated water 20%, concentration of ozone of 2 mg/l and ions of 1000 pieces/cm3 are being. Use of flour from grain and bean crops expediently for enrichment of pasta valuable food components - proteins, irreplaceable amino acids, vitamins and mineral substances.(Zuber et al,1987;)

1 illus, 3 tables, 20 ref

020100   Iskakova G K;Kulazhanov T K;Iztaev B A; Muldabekova B Z;Zhilkhaidarov A (NO, Almaty Technological Univ, Kazakhstan, 020000, Almaty, Email: zhanat_2006@mail.ru) : Researching of pasta quality with the usage of legumes flour and ozonated water. Biosci Biotechnol Res Asia 2015, 12(3), 2095-102.

On the basis of the obtained experimental data is established that use of the ozonated water at preparation of dough promotes the improvement of a gluten quality, properties of dough and quality of pasta from mix of wheat and pea flour. From the viewpoint of improving the quality of pasta optimal dosage pea flour is 15%, the ozone concentration 2 mg / l. The use of legumes flour suitable for enrichment of pasta with valuable food components- proteins, essential amino acids, vitamins and minerals.

4 illus, 4 tables, 20 ref

020099   Hirpara K;Patel H G;Gokhale A J;Patel A M (Dairy Processing & Operationds Dep, Sheth M.C. College of Dairy Sciences, Anand Agricultural Univ, Anand-388 110, Email: hgpatel311@gmail.com) : Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread. Indian J Dairy Sci 2016, 69(1), 1-7.

There are many varieties of cheese with differing characteristics, appeal and associated uses. Cream cheese is one such product which has potential of gaining popularity among the Indian consumers. Cream cheese is a soft, mild, rich, unripened cheese and is a creamy white, slightly acidic tasting product with a diacetyl flavor. It is usually manufactured by the coagulation of cream or mixture of milk and cream by acidification with starter culture Fatcontent plays an important role in physico-chemical, senssory and also the textural characteristics of cheese. Hence, for development of technology for Processed cream cheese based (PCCB) spread manufacture, different levels of fat in milk (2, 4 and 6%) were studied so that an optimum level yielding best organoleptic characteristics in final product could be selected. The better quality product was made from milk standardized to 4 per cent of cheese curd at the time of mixing in Stephan kettle. Final cost for production of 1 kg PCCB spread was computed Rs. 28.47. Based on the economic as well as sensory quality obtained, a level of 4 per cent fat for standardization of cheese milk has been selected.

3 illus, 1 table, 14 ref

020098   Gaikwad R S;Thorat S S;Kotecha P M (Food Science and Technology Dep, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.-Ahmednagar-413 722) : Preparation of wine from jamun fruits (Synzygium cumini. L). Bioinfolet 2016, 13(2B), 332-5.

Present investigation was undertaken to standardize the process of wine making from jamun fruit juice of konkan bahadoli and Local varieties. The experiment was undertaken at two levels of inoculum (2 and 4%) and pH (3 and 5) using, yeast (S. cerevisiae, strain NICM-3045). The resulting juice samples were fermented for 20 days with 24°Brix TSS level. The wines obtained from these treatments were evaluated for chemical composition and sensory properties. These wines contained 6.6 to 9.0 ° Brix and 6.6 to 7.5 per cent alcohol. The sensory score of the wines ranged from 15.1 to 17.7 for color and appearance, 15.3 to 17.5 for flavor, 14.7 to 16.7 for taste and 15.7 to 16.7 for the overall acceptability.

3 tables, 16 ref

020097   Chand K;Sanjay Kumar;Bhardwaj S B (NO, Institute of Food Science and Technology VCSG, UUHF Maarjrigrant Dehradun, Uttarakhand, Email: kcphpfe@gmail.com) : Vacuum drying of concentrated malta juice for production of malta powder using RSM. Int J Agric Envir Biotechnol 2015, 8(3), 715-25.

The malta powder was produced using a vacuum dryer under various drying conditions. Fresh concentrated malta juice was added with methyl cellulose, whole milk powder, tricalcium phosphate and glycerol monostearate at 0.08 to 0.016, 0.02 to 0.06, 0.0025 to 0.0045 and 0.005 to 0.015kg/kg of malta solid before exposing to the different drying temperatures at 65, 70, 75, 80, and 85°C in different time intervels as 0,20,60, 100, 140, 260, 380, 500, 620, 740 minutes. The drying rate of sample 24 was found higher due to added ingredients of methyl cellulose, tricalcium phosphate and glycerol monostearate. The different models were fited to the experimental data to predict the drying time, the generalized exponential model was found best, the predicted drying time at temperature (85°C) and EMC (1.49%db) was 322 minutes for the sample 24 to produce good quality malta powder.

3 illus, 7 tables, 17 ref

020096   Baghubhai S R;Meena G S;Gupta V K;Khetra Y; Raghu H V;Puri R (Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana-132 001, Email: gsmndri@gmail.com) : Sensorial and chemical changes in buffalo milk Kheer mohan during storage. Indian J Dairy Sci 2016, 69(1), 8-16.

Kheer Mohan is an energy dense popular sweet of eastern Rajasthan. Similar to other traditional Indian dairy products, this product also has the problem of short shelf life. It has maximum shelf life of six days at room temperature. Present investigation was undertaken to check the suitability of different packaging methods viz. normal, vacuum and nitrogen packaging using nylon films for shelf life enhancement as well as to monitor changes in sensory attributes, pH, free fatty acid (FFA) content and microbial counts during its storage at 30±1°C. For storage period and packaging conditions, significant (p<60>0.01) difference in overall acceptability scores was observed. Packaging conditions and storage period had highly significant (p<60>0.01) decreasing effect on pH value during storage. Storage period showed highly significant (p<60>0.01) increasing effect on FFA values, whereas packaging condition had non-significant effect on the same. Both packaging and storage period had highly significant (p<60>0.01) increasing effect on SPC of Kheer Mohan. Vacuum packaging of Kheer Mohan samples was not feasible as it not only altered the shape of product but also made sugar syrup to squeeze out from the samples. Packaging of Kheer Mohan samples in nitrogen environment resulted in minimum 1.5 times increase in product shelf life (9 days) as compared to the product packed in normal air environment (6 days) at 30±1°C storage temperature.

1 illus, 6 tables, 27 ref

020095   Anu N;Rangabhashiyam S;Antony R;Selvaraju N (Chemial Engineering Dep, National Institute of Technology Calicut, Kozhikode-673 601, Email: selvaraju@nitc.ac.in) : Optimization of wind speed on dispersion of pollutants using coupled receptor and dispersion model. Sadhana 2015, 40(5), 1657-66.

Air pollutants emission from various source categories can be quantified through mass balance (receptor model) techniques, multivariate data analysis and dispersion model. The composition of particulate matter from various emission points (emission inventory) and the massive analysis of the composition in the collected samples from various locations (receptor) are used to estimate quantitative source contribution through receptor models. In dispersion model, on the other hand the emission rates (μg/m³) from various sources together with particle size, stack height, topography, meteorological conditions (temperature, humidity, wind speed and directions, etc.) will affect the pollutant concentration at a point or in a region. The parameters used in dispersion model are not considering in receptor models but have been affecting indirectly as difference concentration at various receptor locations. These differences are attributed and possible erroneous results can be viewed through coupled receptor-dispersion model analysis. The current research work proposed a coupled receptor-dispersion model to reduce the difference between predicted concentrations through optimized wind velocity used in dispersion model. The converged wind velocities for various error percentages (10%, 40%, 60% and 80%) in receptor concentration have been obtained with corresponding increase in the error. The proposed combined approaches help to reconcile the differences arise when the two models used in an individual mode.

4 illus, 1 table, 30 ref

020094   Altayuly S;Magomedov G O;Ponomareva E I; Iztaev A I;Iskakova G K;Baimagambetova G B (NO, Eurasian national Univ named by L. Gumileva, Kazakhstan, 010000, Astana, Munaytpasova 5) : Method for producing bakery products using phospholipid concentrate of safflower oil. Biosci Biotechnol Res Asia 2015, 12(3), 2313-18.

The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate in the production of dietary bakery products whole grain and malted milk. (Magomedov,2006;)

2 illus, 2 tables, 20 ref

020093   Agrawal A K;Karkhele P D;Karthikeyan S; Shrivastava A;Sinha G (Dairy Engineering Dep, College of Dairy Sciences and Food Technology, C.G.K.V., Raipur-492 012, Email: akagrawal.raipur@gmail.com) : Effect of variation of ginger juice on some physical and sensory properties of ice cream. Indian J Dairy Sci 2016, 69(1), 17-23.

Frozen desserts like ice cream are valued for their pleasing flavour, cooling and refreshing effects. Ginger (Zingiber officinale) is valued for its medicinal and therapeutic properties. In present investigation, ginger - a natural herb, was used as a flavouring agent in ice cream. A basic ice cream mix having 12% fat, 11% solid not fat, 15% sucrose, 0.4% sodium alginate and 0.1% glycerol monostearate was prepared. Ginger juice was incorporated at levels of 0, 1, 2, 3, 4 and 5% w/w of ice cream mix. After experimentation, it was found that the gradual increase of ginger juice caused increase in freezing time with decrease in freezing point depression. The ginger juice also brought significant variations in overrun and melting characteristics. However, the variations were within a close range which ultimately did not impart adverse effect on sensory quality of ginger ice cream. The ice cream made with 4% ginger juice comprising of 11.53% fat and 3.89% protein with 43% overrun was found to be most acceptable.

4 tables, 30 ref

019093   Sonia N S;Mini C;Geethalekshmi P R (Processing Technology Dep, College of Agriculture, KAU, Thrissur-680 656) : Vegetable peels as natural antioxidants for processed foods. Agric Rev 2016, 37(1), 35-41.

Antioxidants are substances that are able to prevent or inhibit oxidation processes in human body as well as in food products. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions by being oxidized it selves. The protection of foods from oxygen is the basic principle upon which antioxidant protective technologies are based. Both synthetic as well as natural antioxidants are using in food industry but the application of synthetics has been reassessed due to its potential carcinogenic effects. Research is being focused on vegetable materials which are a rich source of antioxidant compounds. Various antioxidant compounds have been isolated, many of them being polyphenols. Direct relationship exists between the total phenolic contents and the antioxidant activity in fruits and vegetables. The entire tissue of fruits and vegetables are rich in bio-active compounds and in most cases the waste by-products can present similar or even higher contents of antioxidant compounds. The waste materials such as peels, seeds and stones produced from the fruit and vegetable processing unit can be successfully used as a source of phytochemicals and antioxidants. Different antioxidant sources, their mode of action, application in food industry and antioxidant sources, their mode of action, application in food industry and antioxidant activities of banana peel, watermelon peel, potato peel and cucumber peel are reviewed in this paper.

^iia60 ref

019092   Singh A;Singh Y;Lalit Kumar;Shalini;Ravi Kumar (Agricultural Engineering and Food Technology Dep, Sardar Vallabhbhai Patel Univ of Agriculture & Technology, Modipuram, Meerut-250 110, Email: mailankitsing@yahoo.com) : Effect of different levels of citric acid on quality and storage stability of sugar and jaggery based papaya (Carica papaya L.) fruit bar. J appl nat Sci 2016, 8(2), 1063-7.

A study was undertaken to evaluate the effect of different level of citric acid and packaging material on physico chemical quality, sensory quality and shelf life of developed papaya fruit bar. The study revealed that the moisture content (19.06% to 16.95% in PET jars - 19.06% to 17.06% in glass jars), TSS (64.17 to 69.30°Brix in PET jars and 64.17 to 69.46°Brix in glass jars), Vitamin- C (55.30 to 45.80 mg/100mg in PET jars and 55.30 to 46.75 mg/100mg in glass jars) and total plate count decreased with increasing the level of citric acid from 0.5 to 1.0% after 90 days of storage in. During storage there was a reduction in moisture content, pH and vitamin-C, where as TSS (total soluble solids), optical density and total plate count increased during storage. No microbial detection in developed fresh fruit bar was found. The organoleptic score of the bar samples in glass jars at 0.75% citric acid level was found to be higher followed by samples packed in PET jars and the developed fruit bar was well acceptable even after 90 days of storage. The result indicated that sugar₅₀+jaggery₅₀ at 0.75 percent citric acid level gave better products after 90 days of storage followed by sugar50+jaggery50 at 0.5 percent and sugar₅₀+jaggery₅₀ at 1.0 percent.

1 illus, 7 tables, 14 ref

019091   Sidhu G K;Singh A K;Singh M (Processing and Food Engineering Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: gagandeep@pau.edu) : Effect of milling speed on the quality and storage stability of maize flour. J appl nat Sci 2016, 8(2), 1015-21.

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.24°C) as compared to commercial mill the temperature rose up to 31.12°C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<60>0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.

6 illus, 4 tables, 15 ref

019090   Saha A;Gupta R K;Sharma R R;Kuldeep Kumar; Tyagi Y K (Univ School of Basic & Applied Sciences, Guru Gobind Singh Indraprastha Univ, New Delhi-110 078) : Edible coating and its effect on shelf life and quality of 'Hachiya', an astringent variety of persimmon fruit. Asian J biochem pharm Res 2015, 5(3), 182-92.

Persimmon (Diospyros kaki L.) is a subtropical fruit due to which it has short postharvest life. Authors have investigated the effect of gum arabic, guar gum and chitosan based edible coatings blended with suitable plasticizer on the postharvest quality and shelf life of persimmon fruits. Fruits were dipped in different edible coating solution for 1 minute, followed by air drying at room temperature and stored at 25 ± 2°C and 50 ± 5% RH for 15 days. Changes in shelf life, weight loss, firmness, total antioxidant activity, total phenol contents, color and sensory evaluation were evaluated. The results showed that fruit shelf life was significantly increased by edible coating treatment. Application of 1.0% guar gum, 1 and 1.5% chitosan delayed weight loss (5.4% and 4.5% lower than non-coated fruits respectively), colour development and retained greater total antioxidant activity, total phenolic compounds and firmness compared to the control (non-coated) treatments. No significant differences were observed in fruit shelf life between the two concentrations of gum arabic coating. These results demonstrated that postharvest chitosan and guar gum application has potential to extend shelf life and maintain quality of harvested 'Hachiya' persimmon fruit. The coating of guar gum and chitosan displayed increased shelf life by 20 days. The sensory evaluation of coated persimmon fruit for taste, colour, texture and overall acceptability further confirmed the findings.

5 illus, 4 tables, 35 ref

019089   Sagar V R (Food Science and Potharvest Technology Div, ICAR-Indian Agricultural Research Institute, New Delhi-110 012) : Effect of drying and storage on quality characteristics of aonla leather. Indian J Hort 2015, 72(3), 402-7.

The study was under taken to prepare aonla leather by blanching of aonla fruits in boiling water for 10 min. and separation of segments and stones, followed by conversion of segments into pulp by addition of half amount of (w/w) water, followed by drying of pulp in a cabinet drier at a temperature of 58 ± 2°C up to 15% moisture level. The leather was packed in 200 and 400 g LDPE and 150 g PP pouches and was stored at low temperature (7°C) and ambient conditions (18-35°C) up to 6 months. Among the packaging material, 200 gauge HDPE was found to be the best for retaining better quality of aonla leather in respect of colour, flavour, texture and overall acceptability in comparison of 400 gauge LDPE and 150 gauge PP pouches for 4 months at room temperature and 6 months at low temperature (7.0 ± 2°C). The adsorption isotherm of aonla leather was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature was the best process.

2 illus, 3 tables, 15 ref

019088   Rajendran R;Radhai R;Karthik Sundaram S; Rajalakshmi V (PG and Research Microbiology Dep, PSG College of Arts and Science, Coimbatore, Tamilnadu, Email: raji.ajjii@gmail.com) : Utilization of cellulosic biomass as a substrate for the production of bioethanol. Int J envir Sci 2015, 5(4), 743-53.

Energy is considered a prime agent in the generation of wealth and a significant factor in economic development. Recently there is renaissance in utilization of biomass for biofuel production employing cellulases and hence forth in obtaining better yields and novel activities. The present study deals with the bioconversion of cellulose from textile cotton waste into ethanol by using the methods of physical (Steam explosion method) and chemical pretreatment (Acid and Alkali), optimization of enzyme production and the ability to hydrolyze the cellulosic cotton biomass was also determined. The results of physical and chemical pretreatment revealed that the chemical pretreated substrate enriched the enzyme action, when compared to physical pretreatment method. The sugar analysis was achieved by DNSA method and the cellulose estimation was performed using Anthrone method. The enzyme production parameters such as temperature, pH, incubation time, inoculum concentration and agitation were optimized. The produced enzyme was partially purified by Dialysis followed by ammonium precipitation method and the ability to hydrolyze the cellulosic cotton biomass was also determined. The conditions for enzymatic hydrolysis were also optimized. Our energy systems should be renewable and sustainable, efficient and cost-effective, convenient and safe. These problems make it urgent to develop an alternative energy resource that was both renewable and environmentally friendly. The purpose of the contemporary investigation was to recover the solid waste, improve the industrial application of cellulases and investigate the challenges in cellulase research exclusively in the direction of enlightening the process economics of energy production.

4 illus, 4 tables, 15 ref

019087   Prasad N;Batra E (Centre for Food Technology, Jiwaji Univ, Gwalior) : Edible coating (The future of packaging): Cheapest and alternative source to extend the post-harvest changes- A review. Asian J biochem pharm Res 2015, 5(3), 45-50.

Fruits and vegetables are highly perishable commodities thus in order to limit the post-harvest changes in a commodity, a environmental friendly technology i.e. edible coating can be applied. In this, a commodity is enrobed using natural polymers. This technology offers various advantages like maintaining food quality and increasing shelf life by delaying the ripening process, color changes, maintaining texture, reducing weight loss and decay. Now, this Coating can be done in various ways like dipping the product into, or by spraying it or brushing with a solution containing film ingredients. It is a simple technology which gives a clear and opaque view which is preferred by the consumer and hence easily acceptable. Apart from this by developing edible films and coatings with antimicrobial activity, by incorporating antimicrobial components as additives for edible film formulation can be of great use.

3 illus, 1 table, 11 ref

019086   Pradeep Kaur;Bains K;Harpreet Kaur (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: kiranbains68@hotmail.com) : Synergetic effect of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) on in vitro iron bioaccessibility from cooked dehusked mungbean. J appl nat Sci 2016, 8(2), 935-8.

The usage of combination of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) in legume preparations is vogue in North India but the amounts of these three additives need to be optimized to enhance iron bioavailability from the legumes. Four levels of the three additives were set where onion and tomato were added to 100 g of base legume i.e. dehusked mungbean (Vigna radiata) @ 25, 50, 75 and 100g each while garlic was added @ 5, 10, 15 and 20g. The inclusion of the combination of onion tomato and garlic at levels Level 1 (4.55), Level 2 (5.37), Level 3 (5.80) and Level 4 (7.11) had a significantly (p≤0.05) higher ascorbic acid level when compared to the legume with no additive (0.26mg). β-carotene content increased significantly (p=0.05) at all the levels (15.42 to 36.2μg) when compared to the legume with no additive (13.64μg/100 g fresh weight) Similarly, the in vitro iron bioaccessibility increased significantly (p≤0.05) when the level of fortification increased, the percent increase being 11.9, 14.1, 25.6 and 54.6% at Level 1, 2, 3 and 4, respectively when compared to the legume with no additive. The study concluded that the combination of onion (100g), tomato (100g) and garlic (20g) can enhance the bioaccessibility of iron from legumes maximally, hence, the observation can be useful in evolving dietary strategies to maximize the bioavailability of minerals from legumes.

1 illus, 2 tables, 21 ref

019085   Kormanjos S;Kostadinovic L;Popovic S;Njezic Z;Radovic V;Puvaca N (University of Novi Sad, Institute of Food Technology, , Novi Sad, Serbia) : Influence of feathers hydrothermal processing on bioactive substances in obtained feather meal. Ann Biol Res 2015, 6(3), 6-11.

Raw feather is a favorable material for processing into feed rich in proteins convenient for nutrition of certain animals species. Since proteins of raw feathers are poorly digested, the improved digestibility of proteins may be achieved by hydrothermal processing of raw feathers. In this study the effect of water quantity at hydrothermal feathers treatment in industrial processing conditions on the nutritive value of hydrolysed feather meal was investigated. By these technological conditions in vitro digestibility of protein in hydrolysed feather meal was significantly increased in relation to digestibility of raw feathers. Hydrolysis contributes to the decrease of protein nitrogen content, whereas contents of non-protein nitrogen, ammonia and α-amino nitrogen were increased. Significant decrease of cystine content in the proteins of hydrolysates was noticed: 3.81, 4.07 and 4.21 g/100 g protein, depending on the technological treatments with the moisture content in raw feathers of 50%, 60% and 68%, respectively.

4 tables, 19 ref

019084   Attri S;Dhiman A K;Kumar R;Sharma R (Food Science and Technology Dep, Dr. Y.S.Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: rakeshuhfsolan@gmail.com) : Effect of predrying treatments on the retention of quality characteristics of green peas (Pisum sativum L.) cv. Lincoln during mechnical drying. J appl nat Sci 2016, 8(2), 1049-52.

An experiment was conducted to standardize the predrying treatments with minimum loss to physicochemical characteristics of green peas (Pisum sativum L.) cv. Lincoln during drying process. In this study, moisture content (73%), TSS (15°B), chlorophyll content (28mg/100g) and ascorbic acid (54mg/100g) were recorded in green peas. Different predrying treatments used in this study for quality preservation of peas were T₀, T₁ and T₂. From this study, it was concluded that Na₂CO₃, NaCl and sugars were responsible for the preservation of green color/ chlorophyll in peas during drying. On the basis of sensory evaluation T₂ was found best among all because maximum green color was retained in this treatment. Therefore, it was further selected for physico-chemical analysis After drying there was decrease in moisture content (4%), chlorophyll content (17mg/100g) and ascorbic acid content (37.6mg /100g) while increase in TSS (22°B), reducing sugars (8.3%) and total sugars (20%) of peas. A rehydration ratio of 3:1 was observed for this treatment. This is a low cost technology for preservation of quality of peas. Dried peas can further be utilized for the preparation of various value added instant products round the year.

3 tables, 19 ref

019083   Ahmad Z;Patel F;Mastoi N R;Saddiqa A (Chemical Engineering Dep, COMSATS Institute of Information Technology, Lahore, Pakistan, Email: nailariaz@ciitlahore.edu.pk) : Effect of sandblasting, annealing and hydrophobic treatment on the nano-mechanical and corrosion behaviour of n-TiO₂-coated 316L stainless steel. Curr Sci 2016, 110(3), 353-62.

In this article, the effect of hydrophobic coated and uncoated surfaces on the corrosion resistance, tribological property, and surface morphology and nanomechanical properties is presented. A hierarchical surface (micro/nano) was prepared by ultra shot penning of 316L stainless steel at 20 kHz. Chemical vapour deposition technique was used for deposition of the coating, and coating thickness of 0.5 μm was obtained. A maximum hardness of 6.7 and 6.32 GPa was exhibited by the sandblasted (SB), annealed (SBA) and coated (SBAT) samples respectively. The beneficial effect of annealing and surface roughness was clearly indicated by the sandblasted, annealed and coated specimens. They showed the highest value of reduced modulus maximum resistance to scratch tests and a high adhesion as indicated by scratch path profiles. The lowest corrosion rates were obtained by SBAT specimens (1.32 mpy) in 3.5 wt% NaCl. After application of 3.5% fluoroalkylsilane (FAS13), the corrosion rate was reduced to 0.04 mpy with no evidence of localized pitting. The water contact angle using DSA-100 system was measured to be 120° for SBAT and 80-90° for the samples.

16 illus, 5 tables, 23 ref

018083   Yadav P K;Vishwakarma G;Yadav D K (Horticulture Dep, C.S.A.U.A.&.T., Kanpur-208 002, Email: govind0139@gmail.com) : Evaluation of recipe for preparation of quality aonla products. Res Envir Life Sci 2015, 8(3), 471-3.

Aonla fruits used for experiments were harvested at maturity and collected in polythene bag from Main Experimental Station, Horticulture. The investigation comprised of four experiments. One kg mature fruit of each cultivars as Banarasi and Krishna were replicated three times, taken for assessing the recipes for the preparation of different aonla products (Syrup, Jam, Candy and Preserve) to evaluate the organoleptic quality of each cvs. The recipe No. 3 was adjudged to be the best for jam, however recipe No. 4 was best for syrup, whereas the recipe No. 5 was judged for both candy and preserve in both the years (2004-05 & 2005-06).

4 tables, 25 ref

018082   Yadav P K;Vishwakarma G;Yadav D K (Horticulture Dep, C.S.A.U.A.&.T., Kanpur-208 002, Email: govind0139@gmail.com) : Determination of storage stability of aonla products. Res Envir Life Sci 2015, 8(3), 425-30.

Aonla fruits used for experiments were harvested at maturity and collected in polythene bag. One kg mature aonla fruits of each cvs. as Banarasi and Krishna were taken for assessing the recipe for the preparation of aonla products. Both the cultivars Banarasi and Krishna exhibited usually same trend of variation during storage in different aonla products but the cultivar Banarasi recorded maximum TSS, Acidity, Ascorbic acid, organoleptic quality than Krishna whereas, maximum browning was recorded in Krishna than Banarasi in both the years (2004-05 & 2005-06). The recipes Syrup, Jam, Candy and Preserve were prepared and evaluated for organoleptic.

5 tables, 20 ref

018081   Thirunavukkarasu M;Subramanian K S (Nano Science and Technology Dep, Tamil Nadu Agricultural Univ, Coimbatore-641 003, Email: kssubra201@rediffmakil.com) : Synthesis and characterization of surface modified nano-zeolite fortified with sulphate and its sorption and desorption pattern. J scient ind Res 2015, 74(12), 680-4.

A laboratory study was undertaken in a ball milled natural zeolite (92.6 nm) in order to develop a surface modified nano-zeolite (SMNZ) for slow release of sulphate that can be used in crop production system. The nano-zeolite was surface modified with 135 mM concentration of hexadecyltrimethylammoniumbromide (HDTMABr) for adsorption of anion on zeolite's surface. On surface modification, imaging the surface morphology of nano-zeolite by Scanning Electron Microscope (SEM) it was irregular flake like structure. The quantity of SO₄^{-- adsorbed ranged from 24.45 to 495.66 mM and 7.5 to 639.37 mM and desorbed in the range of 0.38 to 27.01 mM and 0.39 to 48.17 mM SO₄-- for zeolite and SMNZ, respectively. Our data clearly demonstrated that the surface modified nano-zeolite facilitates both higher retention (29%) and release (77%) of SO4-- in comparison to conventional zeolite.}

1 illus, 2 tables, 21 ref

018080   Sood M;Bandral J D (Food Science and Technology Div, SK Univ of Agricultural Science and Technology, FoA, Chatha, Jammu-180 009, Email: monikasoodpht@gmail.com) : Formulation, quality evaluation and storage stability of jamun fruit leather. Indian J agric Biochem 2015, 28(2), 150-4.

Experiment was conducted to standardize the methodology for preparation of jamun fruit leather. The fruits were harvested at optimum maturity and after thorough sorting and proper washing, were used for hot extraction of pulp. Additives like sugar was added to the pulp in different proportions, whereas pectin and citric acid were kept constant. However, in control samples, no citric acid, sugar or pectin were added. The mixtures thus formulated with varying sugar were dried in mechanical dehydrator. Dried fruit leather sheets were cut into rectangular shapes and wrapped in cling film followed by packing in aluminium pouches. Packaged samples were stored under ambient conditions and kept for 6 months and analyzed periodically for changes in quality. During 6 months of storage, the moisture content increased from 18.43 to 19.15 along with slight losses in titratable acidity, ascorbic acid, total soluble solids, anthocyanins, tannins and mineral contents. Results of the sensory evaluation indicated that a very good quality fruit bar can be prepared by using pulp + 55% sugar +0.3% pectin. Further, the products were stable up to 6 months during storage under ambient conditions.

1 illus, 6 tables, 19 ref

018079   Sharma H;Sharma B D;Talukder S;Mendiratta S K;Kumar R R (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122) : Effect of um acacia on the product characteristics of extended restructured mutton chops. Indian J Anim Res 2014, 48(5), 504-8.

The main problem with restructured meat products is related to binding of meat pieces and extension of the product is generally associated with poor binding and texture of the product. Thus, the present study was envisaged to solve his problem by the incorporation of gum acacia (GA) as bind enhancing agent used at three different levels viz., 0.5%, 1% and 1.5% in extended restructured mutton chops, by replacing lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P<62> 0.05) in any of the physico-chemical properties of product incorporated with different levels of GA except shear force value. Shear force value of product containing 0.5% GA level was significantly higher (P<60> 0.05) than control. Mean scores for binding and texture of ERMC incorporated with 0.5% GA recorded significantly higher value (P<60> 0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GA was adjudged as 0.5%. Hardness value of product incorporated with 0.5% GA recorded significantly higher (P<60> 0.05) than the control. Redness value of the product increased significantly (P<60> 0.05) with increasing levels of GA.

5 tables, 18 ref

018078   Kumar K;Dikshit S N;Chandel N;Kesharwani A (Horticulture Dep, IGKV, Raipur, Chhattisgarh-492 012, Email: kbanjara51@gmail.com) : Effect of recipe treatment and storage period on biochemical composition of nectar prepared from custard apple genotypes. Ann Pl Soil Res 2015, 17(4), 399-403.

Present investigation was designed to determine the effect of storage period on nectar of custard apple genotypes and to find out the best recipe beverages having a maximum shelf life. The experimental material consists of well ripened fruits of some local genotypes of Chhattisgarh with six recipe treatments and three replications under completely randomized design. The nectar prepared from different recipe treatments were analyzed periodically at 30 days interval up to 90 days for their biochemical changes. The acidity, TSS, total sugar, reducing sugar showed an increasing trend while non-reducing sugar decreasing trend with increasing period of storage upto 90 days under ambient conditions. The nectar prepared with the 20% pulp, 0.3% acidity, 17% TSS from the genotype IGCA-38 contained highest acidity (.40%), T.S.S. (18.88%), total sugar (13.64%) and reducing sugar (4.58%) with moderate amount of non-reducing sugar, thus, found to be suitable for preparation of custard apple nectar at commercial scale.

2 tables, 10 ref

018077   Kharbanda A;Prasanna K (Civil Engineering Dep, SRM Univ, Chennai-603 203, Email: ashmeetkharbanda1992@gmail.com) : Extraction of nutrients from dairy wastewater in the form of map (Magnesium ammonium phosphate) and hap (Hydroxy apatite). Rasayan J Chem 2016, 9(2), 215-21.

Dairy wastewater when released from the industry is highly rich in organic matter, suspended solids, oil and grease, fats, nitrogen, phosphorous and calcium. After disposal it may cause water as well as land eutrophication and can block soil pores thus resulting in reduced levels of soil infiltration. When send to the treatment units this dairy wastewater also results in crystalline deposits. Dairy wastewater is classified as nutrient rich wastewater containing sufficient amount of nitrogen, phosphorous and calcium that can be separated or extracted by suitable methods. The extraction of these nutrients is done using a lab scale batch reactor of desired efficiency needful to justify this issue and find a solution to it. The process of extraction of nutrients is performed using a Mixed Suspension Mixed Product Removal Batch Reactor of suitable dimensions in the form of Magnesium Ammonium Phosphate and Hydroxyapatite. These nutrients being a slow released fertilizer will provide value to the crop production and land yield, further reducing BOD, COD and TSS of the wastewater making it safer to dispose. Dairy wastewater is taken from an industrial source which is firstly characterized, diluted and then fed into the reactor in the presence of suitable seed material resulting in formation of crystals. Experiments performed for the formation of Magnesium Ammonium Phosphate and Hydroxyapatite are separately carried out in different batches. The key focus of this project is to enhance the efficiency of dairy wastewater treatment units and prevent crystallization during treatment process.

4 illus, 18 ref

018076   Karikalan L;Chandrasekaran M (Mechanical Engineering Dep, VELS Univ, Chennai, Tamil Nadu, Email: karilk2005@yahoo.co.in) : Waste cooking oil (WCO): An imperious substitute fuel for di diesel engines. Int J chem Sci 2016, 14(1), 161-72.

The objective of this work was to optimize CI engine with WCO (waste cooking oil) biodiesel as fuel through experimental investigation through brake power, fuel economy and smoke emissions. Performance and discharge features were studied using the different WCOB blends and standard diesel. The result shows that the maximum BTE for WCOB 40 at maximum load is 34.48%, which is 2.9% more than diesel fuel. High BSFC noticed for higher percentage of WCO blends due to lower heating value, density and viscosity of the fuel. The exhaust gas temperature attained for diesel is 306°C at maximum load, whereas for WCOB20 and WCOB40 blends it is 278°C and 263°C. The HC emission for WCO blends increases with rise in load. WCOB20, WCOB60, WCOB80 and WCOB100 produce less HC emissions than WCOB40 and diesel. The CO emission of WCOB40 is closer to diesel, moderate at medium load and higher at part loads. CO₂ emission for WCOB blend is lesser than diesel due to incomplete combustion and inadequate supply of oxygen at high load. The NO_X emission for diesel and WCOB40 are 642 ppm and 428 ppm, respectively at part load. The smoke opacity features for diesel and WCOB100 are small and upper in the case of all other WCOB blends. From this study, it is clear that WCOB could replace the fossil fuel in the case of shortages in the near future.

2 illus, 11 tables, 24 ref

018075   Asadi S;Hamed Mosavian M T;Ahmadpour A (Chemical Engineering Dep, Engineering Faculty, Ferdowsi Univ of Mashhad, Mashhad, Iran) : Effect of the membrane operating parameters on the separation of oxygen and hydrogen disulphide. Indian J chem Technol 2016, 23(1), 77-80.

Processes of separating oxygen in air and H₂S in the acid gas feed using a membrane process are based on the relative permeability of components in the feed and are done due to the pressure difference between membrane sides. The mathematical modeling and simulations of the membrane separation processes is solved using EES software without the need for programming outside of the simulator. Passing flow through the membrane is considered counter current and the simulation is done according to the characteristics of hollow fibre membranes. In this study, using this simulator, the percentage of separating components (oxygen and H₂S) of the air and sour gas in the two output flow of the membrane and effect of different parameters on the separation percentage of these components is reviewed. With increasing the feed flow (air and acid gas feed), oxygen and H₂S concentration output of the membrane is decreased. However, concentrations of these components have direct correlation with the selectivity and membrane surface area. In addition, the effect of the feed pressure on the oxygen and H₂S percentage output of the membrane is a function of the permeate pressure.

6 illus, 1 table, 16 ref

017060   Suresh Kumar G;Viswanadham M (Faculty of Science & Technoloyg, IFHE Univ, Hyderabad, Email: skgranghi@gmail.com) : Simulation of carbon dioxide capture by adsorption on activated carbon. J appl Geochem 2015, 17(4), 432-6.

Rapid global warming has triggered global efforts to reduce concentration of the most contributing Green House Gas carbon dioxide (CO₂). Carbon dioxide capture and storage (CCS) is considered a crucial strategy for meeting CO₂ emission reduction targets. The selection of specific CO₂ capture technology heavily depends on the type of CO₂ generating plant and fuel used. Among the CO₂ separation processes, adsorption is the most mature and commonly adopted due to its higher efficiency and lower cost. Operating conditions (temperature and pressure), CO₂ selectivity and cyclic stability are the important parameters in selecting suitable adsorbent for the process. Many adsorbents have been developed and studied for their performance. Among the various adsorbents, Activated Carbon (AC) materials were found to have higher selectivity and cyclic stability. The adsorption process is very complex. Adsorption and desorption kinetics depend on pore size, pore charge, bed characteristics and flow regime. In this paper, simulation was carried out to study the rate of adsorption of the gas on ACs, and analyzed along with the unsteady heat transfer. A parametric analysis was carried out to study the effect of various crucial parameters like radius of bed, fluid temperature, and heat transfer coefficient (h) on the adsorption amount. The results are validated with literature data. The simulation results show that initial bed temperature, bed radius, and heat transfer coefficient play significant roles in the effectiveness of CO₂ capture process.

2 tables, 6 illus, 8 ref

017059   Singh R;Singh M K;Kohli D K;Singh A;Bhartiya S;Agarwal A K;Gupta P K (Nano Functional Materials Laboratory, Laser Materials Development and Devices Div, Raja Ramanna Centre for Advanced Technology, Indore-452 013) : Development of hydrophobic platinum-doped carbon aerogel catalyst for hydrogen-deuterium exchange process at high pressure. Curr Sci 2015, 109(10), 1860-4.

The use of catalysed exchange of deuterium (D) between hydrogen (H) gas and liquid water using the bithermal hydrogen water (BHW) process is a promising and environment-friendly approach for the production of heavy water. However, the use of this approach is limited by the lack of a suitable catalyst that has good activity at high operating pressures required for practical applications. We report the development of hydrophobic platinum-doped carbon aerogel (PtCA) catalyst which shows good catalytic activity for H/D isotope exchange reactions at operating pressures up to 20 bar.

5 illus, 1 table, 17 ref

017058   Seyedi M S;Bahmaei M;Farshi A (Chemistry Dep, Islamic Azad Univ, North Tehran Branch, Tehran, Iran, Email: s.maryam_89@yahoo.com) : Oxidative desulfurization of kerosene in the presence of iron chloride ionic liquid catalyst and ultrasound waves. Oriental J Chem 2015, 31(4), 2409-13.

Oxidative Desulfurization of kerosene refinery in Tehran with sulfur content of 0/293% with iron chloride - hydrogen peroxide and ultrasonic liquid catalysts in the presence of acetic acid - formic acid and an oxidizinghydrogen peroxide has been studied. The effects of operating parameters such as temperature, reaction time, mole ratio of moles of sulfur oxidation (no/ ns),mole ratio of moles of acid per mol of sulfur (n_acid/ n_s (on the desulfurization of kerosene checked(the molar ratio of oxidant to 15-40 and 20-80 mole ratio of sulfur to sulfur acid)The results showed that the optimal conditions for the removal of sulfur from iron chloride catalyst system kerosene by 93% and sulfur content of residual 128 ppm is obtained. The effect of ultrasonic waves on system performance oxidationwas studied, the results showed that the percentage of desulfurization systems, oxidation of acetic acid- hydrogen peroxide in combination with ultrasound (96%) and without ultrasound was 93%, which indicates improved performance oxidation The presence of ultrasound.

3 illus, 11 ref

017057   Raigond P;Ezekiel R;Singh B;Dutt S;Joshi A; Rinki (ICAR-Central Potato Research Institute, Shimla-171 01, Himachal Pradesh, Email: jariapink@gmail.com) : Resistant starch production technologies. Potato J 2015, 42(2), 81-94.

Due to increasing health awareness among consumers; food manufacturers, researchers and producers are aiming to develop functional foods with additional health benefits along with providing basic nutrition. Glycemic index of food directly affects the blood sugar level and caused fatal health problems such as diabetes and obesity. Glycemic index of a food is inversely related to its resistant starch content, hence, food nutritionists are looking out for incorporation of resistant starch as a functional ingredient in processed foods to increase its acceptability in terms of healthy alternative. Resistant starch is gaining attention as functional ingredient due to its unique physiochemical and functional properties. Incorporation of resistant starch (RS) in wide variety of products such as breads, cookies, muffins, pizza crust, tortillas, breakfast cereals and snack products are already being practiced. Production of RS at commercial level requires industrial inventions required to meet the growing demand of it as a functional ingredient. Various techniques such as heat, enzymatic, heat with enzyme and chemical treatments are being practiced for production of resistant starch. The RS products namely, Hi maize, CrystaLean, Novelose 240, Novelose 260, Novelose 300, C*Actistar, Fibersym^{TM HA, FibersymTM 80ST, Nutriose FB, Fibersol 2, HylonR VII and Neo -amylose are available in market. These products are different forms of RS such as RS-2, RS-3 and RS-4, contain different concentrations of dietary fibres. This review covers the various techniques being followed for the production of resistant starch.}

^iia1 table, 95 ref

017056   Priyanka N;Dorajeerao A V D;Sudhavani V; Umakrishna K (NO, Horticulture and Research Institute, Venkatamannagudem-534 101) : Physico-chemical characters and sensory evalution of jamun based blended squash beverages during storage. Pl Archs 2015, 15(2), 939-46.

Post harvest study was conducted at Horticultural College and Research Institute, Venkataramannagudem in order to find out best proportion of jamun based blends with mango, grapes and pineapple to preserve in the form of squash beverages. The blended squash beverages of jamun with mango, pineapple and grapes were analysed for phsico-chemical composition and sensory quality at monthly interval for four months of storage. The density, TSS, total sugars and acidity were found to have increased during the storage. The pH, anthocyanin, ascorbic acid content and the organoleptic scores for taste and flavour were decreased sturdily and significantly. Among all the treatments the highest overall acceptability was achieved by the squash prepared from 75% jamun juice blended with 25% grape juice with having 1.186 g cm^{-3 of density, 4.35 of pH, 46.37 °B of TSS, 37.62% of total sugars, 0.92% of acidity and 17.58 mg/100 ml of ascorbic acid content. The various physicochemical and sensory parameters obtained during the course of investigation and the data obtained along with relevant discussion are presented in the full text of this paper.}

5 tables, 17 ref

017055   Priyanka N;Dorajeerao A V D;Sudhavani V (NO, Horticulture College and Research Institute, Venkataramannagudem-534 101) : Utilisation of jamun juice by making blended RTS beverages. Pl Archs 2015, 15(2), 1083-8.

Present study was conducted during the year 2014-15 at HCRI, Venkataramannagudem. The juices used in the study were those obtained from mango, grapes and pineapple blended in different proportions with jamun juice. These juice blends were utilized for the preparation of RTS and were evaluated for their quality throughout the acceptable period of storage. Colour, TSS, acidity, pH, reducing sugars, non-reducing sugars total sugars and overall acceptability were observed throughout the storage period. The optical density of the beverages, acidity, reducing sugars and total sugars increased continuously during storage period, while pH, non-reducing sugars decreased during the storage period. The decrease in organoleptic acceptability was due to the change in the composition of these parameters. The RTS prepared from 75% of jamun juice blended with 25% grape juice had highest overall acceptability among all the combinations. However, all these RTS beverages were acceptable up to 90 days of storage period.

4 tables, 13 ref

017054   Pathipati U R;Yasur J (Biology Div, CSIR-Indian Institute of Chemical Technology, Hyderabad-500 007, Email: usharani65@yahoo.com) : Insect feeding induced chemical and biochemical defenses adopted by plant. Uttar Pradesh J Zool 2015, 35(3), 227-34.

Plants are sedentary living organisms performing vivid roles in life cycle from germination to reproduction. During this journey they encounter several distinct obstacles right from the exposure to various unsuitable climatic conditions, to unwanted attackers such as insects, pathogens or even the manmade chemicals. Though the plants are motionless and inactive in appearance often they wisely defend themselves. Majority of the insects depend on plants for their feeding, oviposition and sometimes whole survival itself. Plants when attacked by an insect or a pathogen, respond to resist the intrusion in its life and overcome it in several ways. Plant chemicals and hormones are important shielding molecules present in them that stimulate responses against herbivores. Plants utilize cost effective methods to administer its energy for either growth or defense against insect feeding. They defend themselves utilizing the plant variability of primary metabolites, secondary metabolites, alkaloids and plant enzymes that detoxify the reactive oxygen species. Thus they have either antinutritive or antidigestive effects that play a major role in inhibiting the invasion of insects. These mechanisms help plants defend themselves from feeding insect or animal attack and this area of research is gaining interest in scientific community off late.

40 ref

017053   Omondi O G;Robert O;Ngodhe S O (Kenya Marine and Fisheries Research Institute, P.O. Box 81651, Mombasa) : Assessment of primary productivity, nutrient levels and trophic status of kuinet dam, Kenya. Int J Fish aqua Stud 2016, 4(3), 45-51.

This study was carried out in Kuinet (Chepkongi) Dam within Uasin-Gishu County, Kenya to assess primary productivity, nutrient levels and trophic status of the dam. Water samples were collected at four sampling stations (inflow, outflow and in the middle) of the dam monthly from November 2014 to January 2015. The samples were used to assess the chloropyhll-a, net primary productivity and the main physico-chemical variables. Phytoplankton was sampled using a phytoplankton net, identified and counted using an inverted electronic microscope. Canonical Correspondences Analyses was carried on to ascertain the correspondence relationships of the sampled parameters. The trophic status was calculated using the Carlson method considering the parameters: chloropyhll-a, Secchi Depth and Total Phosphorus. The phytoplankton community of Kuinet Dam is composed mainly of four families; Bacillariophyceae and Chlorophyceae families each had 11 species followed by Cyanophyceae with 5 species and Desmidiaceae with 3 species. The family Chlorophyceae dominated in abundance in all months. Net primary productivity ranged from 0.182±0.09 mgO₂L^{-1d-1 in December to 0.299±0.13 mgO₂L-1d-1 in November. Dissolved Oxygen, net primary productivity, Biological Oxygen Demand and temperature displayed similar trends during the three sampling months. Chlorophyceae had near correspondence with these three parameters than the others according to CCA. The trophic status of the Dam resulted both mesotrophic and eutrophic. From the study, we reject the HO hence the primary productivity of Kuinet dam favors aquaculture during the dry spell period. This in turn aids in facilitating the achievement of attaining the estimated potential production level of 2000 tons according the Uasin Gishu district environment action plan 2009-2013.}

9 illus, 4 tables, 33 ref

017052   Olier P (NO, , VENCOREX Establissement de Researches de Lyon, 85 rue, des freres Perret, 69192 Saint Fons cedex, France, Email: author.paintindia@gmail.com) : Hydrophilic polyisocyanates: the best balance between performance and environmental concern. Paintindia 2015, 65(3), 75-8.

7 illus, 4 tables,

017051   Nautiyal P K;Dang S K (NO, Uflex Ltd (Chemical Div), Noida, Uttar Pradesh, Email: author.paintindia@gmail.com) : Non toluene & non methyl ethyl ketone- polyurethane ink binder for liquid inks. Paintindia 2015, 65(3), 128-132.

017050   Marphatia R (NO, , ) : Surveying the scene. Paintindia 2015, 65(2), 74-8.

017049   Lal S;Chandra N;Venkataramani S (NO, Physical Research Laboratory, Ahmedabad-380 009, Email: shyam@prl.res.in) : Study of CO₂ and related trace gases using a laser-based technique at an urban site in Western India. Curr Sci 2015, 109(11), 2111-20.

Continuous measurements of surface-level carbon dioxide (CO₂) along with its co-emitted carbon monoxide (CO) and methane (CH₄) are being made at Ahmedabad using a laser-based cavity ring down spectrometer, which offers much longer path length for accurate and fast measurements of these species simultaneously. The average data during November 2013 show large variability in all the three species. These measurements also show significant diurnal variations with maximum in CO being relatively the shortest-lived species in this set of gases. The correlations and slopes among them have been used to identify potential emission sources.

5 illus, 1 table, 16 ref

017048   Kamble S;Bhosale S (NO, SPS Group Technology Div, PPG Asian Paints Pvt.Ltd, Email: author.paintindia@gmail.com) : Surface tolerant coatings. Paintindia 2015, 65(2), 66-70.

Many commercially available coatings that have been used are subject to combined effect of exposure to sunlight, changing humidity, and hot and cold cycles experienced during weathering. In many cases, due to lack of maintenance, the paint gets deteriorated, and starts to peel. Also, in the past, lead-based paint was used as a primer for the coating systems applied to these steel structures. Peeling lead-based paint will eventually fall into and contaminate the soil, and require extensive environmental cleanup. This paper will discuss a one-coat, high-build, lead-free, low VOC, self-priming coating that provides long term corrosion protection, low application costs, requires minimal surface preparation, and is easy to maintain. The system has been in use for over 50 years. Surface tolerant coatings, which can be applied over existing coatings with minimal surface preparation, provide a solution to these problems.

11 ref

017047   Kamani P K (Oil and Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur-208 002) : Corrosion and protection of bridges. Paintindia 2015, 65(3), 117-23.

Painting on bridges has multifarious role: decoration, protection and functional. There have been lots of development in every sphere of painting system : surface preparation primer to top coat, pain application equipments, etc. Environment, painting cost and performance of the coatings are the basic reasons behind the development of newer technology. New paint systems have been developed to meet low VOC requirement and facilitate painting comprise fewer layers compared to old paint systems having several layer of paints with high VOC. Present paint systems for bridges enable very long repair intervals. Painting conditions in workshops have improved considerably in the last few years, and the risk of moisture condensing on the surface of steel before painting has been eliminated completely.

1 illus, 36 ref

017046   Hoffmann S;Schmidt M (NO, , NETZSCH Economic Dispersionzer, Email: author.paintindia@gmail.com) : Dispersing without grinding media. Paintindia 2015, 65(3), 72-4.

4 illus

017045   Heidari S;Ziarati P (Food Sciences & Technology Dep, Pharmaceutical Sciences Branch, Islamic Azad Univ, (IAUPS), Tehran, Iran, Email: ziarati.p@iaups.ac.ir) : Physicochemical characteristics and nitrate content in fresh and canned pears products. Oriental J Chem 2015, 31(4), 2303-9.

In recent years, an increasing interest concerning determination of nitrate levels in food products has been observed, essentially due to the potential reduction of nitrate to nitrite, which is known to cause adverse effects on human and animal health. The main goal of this study was measuring nitrate content of pear and apple derived canned products samples commercially available in Iran market in comparison on fresh fruits. Series analyses were performed with 80 canned pear samples produced at a large-scale local enterprise and purchased at recognized market and simultaneously fresh and 150 untreated samples was collected by going to the chosen areas of recognized farms in region of Fouman in Giulan province, Iran. In order to conduct a comparison between the content of nitrate in the studied samples, dry matter content was determined according to the association of office analytical chemists (AOAC). A ten gram sample of the prepared pear and apple was blended with 50ml distilled water in a home blender. The mixture was filtered and was passed through a glass 39 column fitted with a tape and filled with Activated alumina, in order to separate the color of Chlorophyll and get a transparent solution. The eluted solution by water filtered using 0.45um filter paper in order to eliminate the turbidity and get a clear solution. Nitrite concentration in pear samples was determined by spectrophotometric methods at a wavelength of 538 nm, after reducing nitrate to nitrite by using cadmium column. Nitrate content in analyzed fresh pears ranges between 63.22 - 143.76 mg/kg FW with an average of 101.743 mg/kg. The highest nitrate content was found in 'Abkhoj' (143.76 mg/kg) and the lowest content was in Amrud' genotypes (63.22 mg/kg FW). For canned pear the nitrate level ranges between 166.11 - 374.02 mg/kg with an average of 266.08 mg/kg. All the nitrate values in canned food samples are higher than those for corresponding fresh fruits. The nitrate levels in pear compotes are much higher than those for corresponding fruit due to the concentration process that takes place during pear processing. It is clear that the result of our study shows a variation in the nitrate and nitrite levels in the different genotypes samples and processing products.

2 illus, 1 table, 35 ref

017044   Gowri P M;Radhakrishnan S V S;Subba Rao V R; Madnu A;Hymavathi A;Madhusudana Rao J (NO, Indian Institute of Chemical Technology, Hyderabad-500 607, Email: manala@iict.res.in) : Unprecedented intermolecular transamidation reaction of piplartine. Curr Sci 2015, 109(10), 1775-7.

2 tables, 40 ref

017043   Diankha O;Thiaw M (NO, , Laboratoire de Physique de 1'Atmosphere et de 1'Ocean Simeon Fongang (LPAO-SF/ESP-UCAD, Senegal), BP 5085, Fann Dakar, S) : Studying the ten years variability of Octopus vulgaris in senegalese water using generalized additive model (GAM). Int J Fish aqua Stud 2016, 4(3), 61-7.

In the Senegalese upwelling ecosystem, Octopus vulgaris population shows high seasonal and interannual variability. Simple regression methods have been applied to investigate how octopus abundance is related to environmental change. However, the precision of such models is still unclear due to the non-linear character of the relationships. This work applied generalized additive model (GAM) to investigate ten years (1996-2005) variability of octopus recruitment in the Senegalese waters. The semi-parametric smooth function and Poisson distribution were used to build the models. The variables included in the models were sea surface temperature (SST and time (Month and Year). We show that GAM is more useful and relevant in investigating the complex relationships between octopus recruitment and SST at seasonal and interannual scales than classical regression techniques, by offering the best fits. We demonstrated that high octopus recruitment occurred at water temperature range between 17.5 and 18 °C.

5 illus, 1 table, 25 ref

017042   Darko S;Wireko-Manu F D;Mills-Robertson F C (Food Science and Technology Dep, Kwame Nkrumah Univ of Science and Technology, Kumasi, Ghana, Email: sophiadarko@yahoo.co.uk) : Enumerated bacteria on cooked food samples in some hotels in Kumasi in the Ashanti region of Ghana. Int J pure appl Sci Technol 2015, 31(2), 40-50.

Kumasi is the capital of the Ashanti Region of Ghana and also the second largest city. Kumasi was selected for this study because out of 27,000 cholera cases in Ghana, Kumasi was one of the most affected. Levels of microbial counts on some cooked food samples in some selected hotels in Kumasi, the Ashanti Region of Ghana were determined. The hotels were selected by simple random sampling and ranged from three star to budget. Serial dilution of each food was prepared in buffered peptone water inoculated onto Plate Count Agar (PCA) for total mesophilic count, MacConkey Agar (MCA) for total coliform count and Violet Red Bile Glucose Agar (VRBGA) for total enterobacteriaceae count. Growth was counted and the bacterial counts were expressed to Log₁₀ cfu/g. The agar with the highest colony count for Hotel 01 was MacConkey and the food with the highest number of bacteria was fufu (7.0 Log₁₀ cfu/g). Hotel 02 had PCA and MCA reporting the highest microbial count for beef in vegetable sauce (6.8 Log₁₀ cfu/g). In Hotel 03 tossed salad and fried rice were too numerous to count (TNTC) for all the media used. Hotel 04 reported boiled plain rice to be the food with the highest (6.5 Log₁₀ cfu/g) colony count on PCA. Vegetable sauce on MCA had the highest colony counts (7.2 Log₁₀ cfu/g) for Hotel 05. Most of the colony counts were above the WHO acceptable levels of <60> 3 log₁₀ cfu/g indicating levels of contamination in the foods tested.

5 tables, 35 ref