020923   Fekete J R (General Motors Corporation, Pontiac, Michigan, USA, Email: jim.fekete@gm.com) : Development of high strength steel for vehicle body structures. Trans Indian Inst Metals 2006, 59(5), 787-97.

Paper traces the concurrent development of vehicle body structural requirements and of high strength steel products for vehicle structures. The work is categorized by decade, with the key developments of each decade described in turn. In the last section of the paper, current developments and application trends are described, and the author comments on the impact of high strength steel on vehicle manufacturing.

7 illus, 36 ref

020922   Durst F;Sambasivam R;Lenka S N;Bock M;Chandra S;Ajmani S K (LSTM-Erlangen, Institute of Fluid Mechanics Friedrich-Alexander-Universitat Erlangen-, D-91058 Erlangen, Germany, Email: durst@1stm.uni-erlangen.de) : New oxygen lance design towards better process control for LD-steel making. Trans Indian Inst Metals 2006, 59(5), 619-33.

Research and development work carried out to improve the performance of the oxygen lance in the LD steelmaking process is summarized. The available literature states clearly that the lack of control of the foamy slag and the augmentation of interfacial area creation between slag and metal are the major bottlenecks in running the process effectively for improved turn-down steel quality. The reasons for the existing lance design's inability to produce liquid metal droplets in the presence of slag foam are explained. In order to augment the droplet generation, a new oxygen lance with a central subsonic nozzle flow through which can be controlled, has been introduced and its blowing performances studied using numerical and water model studies. The numerical simulations reveal that the presence of the central jet does not induce jet coalescence and the jets follow their geometrical path. The interferences of the jets with the bath have further been analyzed by hydrodynamic model studies. It has been found that the droplet generation rate improves significantly due to the presence of the central jet. Further, it has been observed that controlling of the flow rate through the central hole can be used as an effective process control tool.

13 illus, 20 ref

020921   Desai D;Vaidya S;Joshi B (NO, Encore Natural Polymers Private Limited, 227/233, GIDC Industrial Estate, Naroda, Ahemdabad-382 330) : New class of water retention aid based on propoxylated galactomannan in construction application. Paintindia 2006, 57(1), 113-18.

Galactomannan polysaccharide gum refers to Guar gum and is made by thermochemical treatment of the seed of Cyamposis tetragonoloba. Propoxylated derivatives of Galactomannan (HPG) are synthesized by the etherification reaction with nonionic propylene oxide reagent with Galactomannan gum. This modification can significantly improve the important properties of unmodified gum like alkaline stability, hydrophobic-ity, solubility, biostability etc. in context to their application in construction application. The adequate degree of molar substitution in propoxylated derivatives of galactomannan lead to excellent water retention properties which is most important parameter in most of the construction application. The propoxylated derivatives of Galactomannan improve the performance/workability when typically applied in tile adhesives, tile grouts, cement based wall putty, cement I gypsum based plaster, cement based texture plaster, cement I gypsum based crack filler, flooring and leveling compound etc. Due to its excellent thickening efficiency and pseudo plastic rheology behavior, this product helps to improve the sag resistance of plaster/ mortar during the application on vertical wall.

5 illus, 6 tables, ref

020920   De Cooman B C (Materials Design Laboratory, Graduate Institute of Ferrous Technology, Pohang University of Science and Technology, Pohang, Korea, Email: decooman@postech.ac.kr) : The surface and sub-surface structure of continuously annealed sheet steel: implications for galvanizing and galvannealing. Trans Indian Inst Metals 2006, 59(5), 769-86.

Atmosphere in continuous annealing and galvanizing lines alters both composition and micro-structure of the surface and sub-surface of sheet steel. The formation and the morphology of the surface oxides of alloying elements in High-strength Interstitial-free, Dual Phase and Transformation-Induced Plasticity steels is strongly influenced by the furnace dew point, and the presence of specific film-forming oxides may result in surface defects and bare areas on galvanized sheet products. The present contribution reviews the progress made recently in understanding the selective formation of surface and subsurface oxides during annealing in hot dip galvanizing and conventional continuous annealing lines. The mechanisms involved reveal the fact that the surface and subsurface composition and microstructure influence galvanized sheet product surface quality.

19 illus, 24 ref

020919   Davis C (Metallurgy and Meterials Dep, Birmingham Univ, Edgbaston, Birmingham, B15 2TT, UK, Email: c.l.davis@bham.ac.uk) : The effect of microalloy precipitates on final product mechanical properties. Trans Indian Inst Metals 2006, 59(5), 695-710.

Niobium, titanium and vanadium are added to high strength low alloy (HSLA) steels to provide grain boundary pinning, and strengthening, precipitates to help produce the desired fine-grained microstructure. Niobium and titanium segregate strongly between the liquid and solid phase during steel solidification, with vanadium and aluminium showing much more limited segregation behaviour. Hence, macro- and micro-segregation of niobium and titanium occurs during thick slab casting resulting in a spatial distribution of precipitates and solute element. This precipitate spatial distribution has significant effects on grain size development during processing (slab solidification, reheating and rolling) and can result in a bimodal grain size distribution (abnormally large grains in a matrix of smaller grains). This paper describes, for HSLA steels containing niobium levels between approximately 0.02 and 0.06 wt%, grain size development during slab solidification, reheating and rolling with particular emphasis on the effect of micro-segregation. The reheat conditions leading to a significantly bimodal grain size distribution are included. The effect of the microalloying precipitates, either directly or via their influence on grain size distributions, on the mechanical properties (strength and toughness) is also discussed.

11 illus, 3 tables, 3 ref

020918   Bhadeshia H K D H;Keehan E;Karlsson L;Andren H O (Materials Science and Metallurgy, Pembroke Street, Cambridge Univ, Cambridge CB2 3QZ, U.K., Email: hkdb@cam.ac.uk) : Coalesced bainite. Trans Indian Inst Metals 2006, 59(5), 689-94.

Tendency to form unusually coarse plates of bainite at large driving forces and relatively low transformation temperatures. It seems that separately nucleated platelets which are in the same crystallographic orientation coalesce during prolonged growth. This leads to a markedly bimodal distribution of plate thicknesses, with the fine plates about 0.2 μm thick and the larger plates many micrometers thick. The latter are detrimental to the toughness, of strong steels.

4 illus, 1 table, 16 ref

020917   Baraskar N V (NO, , ) : Advances in ecofriendly conversion coating. Paintindia 2006, 57(1), 73.

With, increase in industrial production all over the world, there is obvious increase in industrial wastage generation, which is a major concern of the 21st century. To counter this problem various pollution control activities are being implemented. One of these is use of ecofriendly material in manufacturing. Surface pretreatment process & chemicals have undergone many changes to meet this requirement. This paper is brief summary of new trends of various ecofriendly products being used in the industry at present. Also performance comparison between old & new generation chemicals products is mentioned. Role of biodegradable surfactants in degreasing chemicals, Nickel & Nitrite free Phosphating, Chrome free Passivation & Aluminium treatment chemicals, is also explained in brief.

2 illus, 1 table, 15 ref

020916   Bapat A (Officer-Technology, Asian Paints Ltd., Mumbai-400 078, Email: abby4all@yahoo.com) : Self-cleaning coatings. Paintindia 2006, 57(1), 63.

The theory and materials involved in the development of functional coatings called self-cleaning coatings. Although a few companies have rolled out products claiming self-cleaning properties, this field of coatings research has to unravel few more intricacies before achieving widespread commercial success. Hydrophobic and hydrophilic types of self-cleaning coatings have been discussed.

7 illus, 34 ref

020915   Banerjee P K;Krishnan S H;Baijal A D (Tata Steel Ltd., , Jamshedpur-831 001, Email: pkbanerjee@tatasteel.com) : Stamp charged coke making technology. Trans Indian Inst Metals 2006, 59(5), 535-49.

Stamp charging is a unique pre-carbonisation technology which allows inferior grade or weakly coking coals to be converted into coke of high intrinsic quality. The adoption of the same has been a real boon to Tata Steel over the last 15 years and has been a major factor in Tata Steel becoming one of the lowest cost steel producers in the world. Over the years, the steel company has slowly and steadily gained a wealth of experience in fine tuning and optimizing this technology. One of the major learnings is the flexibility in selecting a coal blend for producing coke of acceptable quality, with minimum cost and without affecting the health of the batteries. The technology has the advantage of producing coke with higher yield compared to conventional top charging. In this paper, an effort has been made to discuss some of these learnings and also the future challenges which need to be addressed to gain further benefit from this versatile technology.

12 illus, 8 tables, 13 ref

020914   Amembal A (NO, Asian PPG Industries Ltd, , Email: amitamembal@gmail.com) : In-situ phosphatizing coatings (ISPC): 'a green option'. Paintindia 2007, 56(12), 65-6.

Reviews a novel one-step coating process that uses chemical bonding to enhance paint adhesion to metal surfaces and inhibit substrate corrosion. The in-situ phosphatizing coating (ISPC) process eliminates the need for potentially toxic pretreatment baths and other high-waste procedures that are found in traditional pretreatment methods. The ISPC technique combines surface pre-treatment and primer/topcoat in one-step finish that eliminates the health, safety, and waste disposal concerns of current metals-coating technology. Chemistry, adhesion mechanism, typical formulae, the processing, application, advantages, disadvantages and testing of lSPCs are discussed. Some examples of work conducted on performance testing are also described. Vast savings accrued from elimination of wastewater treatment, chemicals, labor, and steam, electricity from conventional phosphatizing processes are the significant highlights of this technology. In addition to this, the environmental protection is also achieved.

2 tables, 3 illus, 22 ref

019966   Violet Dhayabaran V;Rajendran A;Selvaraj V; Suganya P (NO, Bishop Heber College, Tiruchirappalli-620 017) : Electrochemical studies on corrosion behaviour of commercial mild steel in 1 MHCI in presence of leucine. Trans SAEST 2006, 41(1), 8-11.

Inhibitive influence of Leucine on the corrosion of commercial mild steel in 1.0 M HC1 medium has been investigated by weight loss and polarization studies. The inhibition study has been made with the aid of Electrochemical impedance spectroscopic (EIS) data. The inhibition efficiency values determined by the above methods were in good agreement. A plot of 6 Vs log C for the adsorption on the mild steel surface is found to have a linear relationship. This observation clearly supports the fact that the adsorption of the compound on mild steel in acid medium obeys Temkin's adsorption isotherm. The polarization curves reveal that the corrosion is predominantly cathodic control. The inhibition is due to adsorption of the inhibitor at the cathodic sites followed by the formation of an insoluble film. The inhibitor chosen for the present study reduces the corrosion significantly by the way of entering the cathodic sites more effectively in 1 M HCl.

3 illus, 3 tables, 19 ref

019965   Vaidya M (AETS, Process Industries, Dow Corning) : Silicone-based technology in coatings. Paintindia 2006, 56(4), 77-8,80,82.

3 ref

019964   Shetty S D;Shetty P;Sudhaker Nayak H V (NO, Manipal Institute of Technology, Manipal-576 104, Email: prakash.shetty@manipal.edu) : Inhibition of mild steel corrosion in sulphuric acid solution. Trans SAEST 2006, 41(1), 23-7.

Inhibiting effect of N - cyclohexyl - N'- phenyl thiourea (CPTU) and N-naphthyl-N'- phenyl thiourea (NPTU) on the corrosion of mild steel in aqueous solution of 0.1 NH₂SO₄ have been demonstrated using potentiodynamic polarization technique. The polarization data have shown that these compounds act as efficient anodic inhibitors for mild steel. Adsorption of these compounds on the mild steel surface was found to obey Temkin's adsorption isotherm. Good inhibition efficiency (IE) was evidenced in both the compounds and it was found to vary with concentration of the inhibitors. The kinetic parameters of adsorption obtained reveal spontaneous adsorption and a strong interaction of the compounds on the mild steel surface.

2 illus, 3 tables, 26 ref

019963   Shailaja S;Venkata Mohan S;Ramakrishna M; Murali Krishna P;Sarma P N (Biochemical and Environmental Engineering Center, Indian Institute of Chemical Technology, Hyderabad-500 007) : Identification of diethyl phthalate (dep) degraded products in bioslurry phase reactor. Pollut Res 2006, 25(4), 677-83.

Diethyl phthalate (DEP) is an industrially important chemical and is widely used in cellulose ester containing plastics such as cellulose acetate and butyrate. Wide use of plastics containing DEP has been leading to contamination of soil and other environmental matrices. In this communication the degradation of DEP contaminated soil was studied in bio-slurry phase reactor. Effect of bioaugmentation using ETP microflora on the degradation of DEP was investigated and it was observed that more than 99% of the substrate was degraded within 48 hr of retention time in anoxic-aerobic-anoxic micro environmental conditions. The metabolites formed during the degradation were identified using sophisticated analytical techniques viz., thin layer chromatography (TLC), high performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR) and mass spectrometry (MS). A metabolic pathway for the degradation of DEP in slurry phase reactor was proposed based on the results obtained.

9 illus, 14 ref

019962   Shah K;Chawla P;Sachdeva R (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana) : Effect of incorporation of defatted soy flour on the organoleptic chracteristics and nutrient composition of some supplementary foods. J Res 2006, 43(3), 256-259.

Supplementary foods namely panjiri, burfi and ladoo were prepared using wheat flour as control and wheat flour supplemented with defatted soy flour (DSF) at 20%, 30% and 40% levels and were organoleptically evaluated fresh, after 15 days and one month storage. Control and two most acceptable levels of supplementation in each product were also analyzed for their proximate composition. Incorporation of DSF at 20% level resulted in an improvement in the sensory characteristics of all three products whereas increasing DSF to 40% resulted in significant decrease due to development of dark colour and burnt and bitter flavour. Non significant decrease was observed for sensory parameters between fresh and 15 days stored samples whereas the decrease was significant between one month stored samples and fresh samples. Products with 20% and 30% DSF had significantly higher moisture, crude protein, crude fibre and crude ash content than the control.

4 tables, 7 ref

019961   Ramaswamy S (NO, , Gnananda Consultants, No. 116, Canal Bank Road, Indira Nagar, Adyar, Chennai-600 020) : Effect of glyceryl monosterate plus in paints. Paintindia 2006, 56(4), 83-4,86.

019960   Pramod Kumar;Yadav P K;Choudhary M L (Hort Dep, Krishi Vigyan Kendra, Shri B.B. Ashram, Rampura, Rewari) : Standardize the recipe of lasora (Cordia dichotoma forest `F') pickle in water. Asian J Hort 2007, 2(1), 138-41.

Expeiment was performed to standardize the recipes for preparing "Lasora pickle in water. There were four recipes replicated thrice and studied for two times in subsequent years. Product was evaluated for organoleptic qualities by a panel of judges. Product was eatable after 7 days of preparation and stored upto 35.42 days with acceptable colour and quality at ambient temperature. The recipe having moderate quantity of spices, salt and chemical preservators like acetic acid and more quantity of water was found most acceptable. Though, the shelf-life of the fruit was longer with recipe having higher salt and chemical Preservator.

2 tables, 7 ref

019959   Palanikumar M;Jessykuty P C (Plantation crops and Spices Dep, Coll of Agriculture, Kerala Agricultural Univ, Vellayani, Thiruvananthapuram, Kerala) : Fresh, dry herbage yield and oil content of mint (Mentha spp.) under different shade conditions. Asian J Hort 2007, 2(1), 142-6.

Field experiment was conducted at the Instructional Farm, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala during the period from 2003-2004 to evaluate fifteen accessions of Japanese mint (Mentha arvensis L.),.pepper mint (Mentha piperita L.) and spear mint (Mentha spicata L.). Herbage yield and oil content of mint (Mentha spp.) under each shade condition (open, 25 and 50 per cent ), among the three species peppermint recorded the highest fresh herbage yield (5.10,10.10, and 3.81 t ha^-1 respectively) and dry herbage yield (0.59, 0.99, 0.54 t ha^-1 respectively). Among the three different shades, pepper mint recorded highest fresh herbage yield (6.72 t ha^-1), dry herbage yield (0.72 t ha^-1) and oil content (0.24 percent) under 25 per cent shade condition 180 days after planting. Among the three shades, mild shade condition (25 per cent) is ideal for mint cultivation. S₂A₄ recorded highest fresh and dry herbage yield under 25 per cent shade condition (12.25 and 1.33 t ha^-1 respectively.

4 tables, 7 ref

019958   Ming Z;Shujun Z;Dongyang Z;Yuxing Z;Bin C (Changzhou, Paint and Coatings Chemical Research Institute, China) : Configuration and micro-zone crystallization of polyurethanes water borne dispersion. Paintindia 2006, 56(4), 61-2,64,66.

Discusses the configuration using the rheological property of the waterborne dispersion and studies the filming construction using infrared spectroscopic analysis and scanning electron micro-scope during the process of synthesizing polyurethanes waterborne dispersion. Polyurethane configuration and the film structure are related to the isocyanate index and the ζ potential. The curly agglomerate structure is easily formed when the value of Ri is high, the higher isocyanate index and the low ζ potential waterborne dispersion, the easier micro-zone crystallization.

5 illus, 5 ref

019957   Jha G S;Choudhary B P;Sanvl S (NO, Sahibganj College, Sahibganj-816 109) : Inhibition by benzoate on corrosion of mild steel in binary mixture of aggressive Ions. Trans SAEST 2006, 41(1), 18-22.

Corrosion behaviour of mild steel in aqueous solution of binary mixture of sodium sulphate and sodium nitrate has been studied using weight loss and electrochemical methods. The effect of inhibitor concentration, aggressive ion concentration, period of immersion and temperature on the corrosion of mild steel has been studied. The inhibitor appears to function through general adsorption following langmuir adsorption isotherm. The thermodynamic parameters such as activation energy, heat of adsorption, and entropy of adsorption have been calculated. Polarisation studied showed that benzoate inhibited the anodic reaction.

3 illus, 4 tables, 29 ref

019956   Ghosh B (NO, , 14 & 15 Swarnamoyee Road, Post Box No. 41, P.O. Botanic Garden, Howarah-711 103) : Water-borne polyurethane dispersions. Paintindia 2006, 56(4), 67-8,70,72,74-.

Importance of aqueous polyurethane dispersions to the coating industry has grown steadily since their introduction into the marketplace. The development of PUD based coating systems has been simulated by environmental conditions. Because of their diverse nature of application, they have become an important class of organic material with a significant percentage of total market volume. Recent developments in technology has enabled to synthesize PUD with good chemical and mechanical properties, overcoming the early difficulties. Also, the proper selection of polyol and polyisocyanate is very important and actually it plays the key role in the final product performance. Acrylic modification of PUD either by blending or hybridization, is getting considerable attention in many application areas.

6 illus, 1 table

019955   Geetha P;Thirumaran A S (NO, Tamil Nadu Agricultural Univ, Coimbatore) : Processing and evaluation of chicken pickle. Indian J Nutr Diet 2006, 43(12), 533-8.

Prepares chicken pickle with different formulations and analyse them for chemical, microbiological, sensory qualities and cost of the product. The results indicated that the product was good upto three months and different treatments did not show any change in the prepared pickle. As far as chemical changes were concerned, the moisture and free fatty acid contents increased and fat, proteins and pH decreased during storage. The pickle was free from coliforms and salmonella. The microbial load increased when pH declined but there was no fungal and yeast colonies. It may be concluded that vinegar based pickle could be consumed upto three months whereas citric acid based pickles were hard in texture. However citric acid as a preservative gave good shelf life and retained the nutrients. The microbial counts during storage period were well within the permissible limit and there was non significant decline in sensory qualities. The chicken pickle is not available commercially and this can be taken up as an entrepreneurship for income generation by women in India.

1 illus, 5 tables, 10 ref

019954   Aggarwal P;Ahuluwalia P (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana) : Development of low fat substitute of Dhal makhani for canning. J Res 2006, 43(3), 194-97.

Six recipes of Dhal Makhani including the commercial one prepared and analysed for physico-chemical parameters of quality. A low fat and low calorie recipe of canned curried Dhal Makhani was developed on the basis of sensory evaluation by a panel of eight semi trained judges on a nine point hedonic scale for their sensory acceptability and processing suitability for canning purpose. Two mash cultivars UG-414 and UG-218 were analysed for their suitability as a canned Dhal Makhani curried by following the best selected recipe. UG- 414 was liked better in it's flavour than the UG-218 during storage, however significant difference was not found in the taste, texture and appearance of Dhal Makhani prepared from both the cultivars. Even storage had no significant effect on the sensory quality of dhal of both the varieties.

6 tables, 6 ref

018902   Li Y R;Wei Y A (Guangxi Crop Genetic Improvement and Biotechnology Lab, 44 Daxue Road, Guangxi Academy of Agricultural Sciences) : Sugar industry in china: R & D and policy initiatives to meet sugar and biofuel demand of future. Sugar Tech 2006, 8(4), 203-16.

Sugar industry in China is becoming increasingly important both domestically and internationally because of its rapid development. Significant progress has been achieved not only in sugar production, but also in the integrated utilization, developments such as productions of sugar-based products and cane byproducts, and environment-friendly management of vinasse. Production of luquid fuel (ethanol) from sugarcane is also gaining much importance by the Chinese sugar industry. These developments are the result of the combined impact of governmental policies, management creativity and technological innovations. The innovations in both technologies and management strategies have improved the Chinese sugar industry dramatically in the past 15 years. The opportunities and new challenges for further progress of the Chinese sugar industry require further emphasis on developing creative managements and innovative technologies in the new era.

1 table, 80 ref

018901   Lee T S G;Bressan E A (Plant Biotechnology Dep, Agricultural Science Centre Federal University of Sao Carlos, Campus of Araras C P 153, CEP:13600-970-Araras, SP-Brazil) : Potential of ethanol production from sugarcane in Brazil. Sugar Tech 2006, 8(4), 195-8.

Sugarcane is a wonderful crop plant. It converts solar energy into chemical energy at a very high efficiency rate. Traditionally, sugarcane is used primarily for sugar production. However, with the energy crisis that has struck our world, the sugarcane plant has emerged as a viable producer of bioenergy. Currently in Brazil, alcohol is the main product derived from sugarcane and sugar as the principal by-product.

1 illus, 5 tables, 15 ref

018900   Korpela S A (Mechanical Engineering Dep, The Ohio State University, 206 W 18th Ave, Columbus, Ohio, USA, Email: koepela.1@osu.edu) : Oil depletion in the world. Curr Sci 2006, 91(9), 1148-52.

Concern over inadequate oil supply has been in the news lately. The basis for concern over future supply is discussed by analysing future production prospects using a moael based on the logistic equation and past production data. The aim of the article is to make the use of the model transparent and to broadcast the result that, based on this method, peak oil production in the world is likely by the end of this decade.

2 illus, 1 table, 19 ref

018899   Kaith B S;Singha A S;Susheel Kumar (Applied Sciences Dep, National Institute of Technology, Hamirpur-177 005) : Physical and chemical properties of chemically induced graft co-polymers of flax with binary monomer mixtures. Int J chem Sci 2006, 4(1), 195-201.

Binary vinyl monomer mixtures of vinyl acetate (VA), acrylamide (AAm) and styrene (Sty) with methylmethacrylate (MMA) as principal monomer have been graft co-polymerized onto flax fiber in an aqueous medium by using FAS-H₂O₂ redox system. Graft co-polymers thus obtained were subjected for the evaluation of some physical and chemical properties such as swelling behaviour in different solvents, chemica] resistance against acids and base and dye-uptake behaviour. Morphological structure of the graft co-polymers was characterized by SEM. It has been observed that it is possible to add water retardency in the raw flax through grafting. Graft co-polymers have been found to be chemically more resistant.

16 illus, 1 table, 6 ref

018898   Behera C;Gupta S K;Bharadwaj D N;Murthy O P; Sharma R K;Dorgra T D (Forensic Medicine and Toxicology Dep, All India Institute of Medical Sciences, New Delhi) : Physical prperties and alcohol content of country made liquors. Indian Internet J Forensic Med Toxicol 2006, 4(4), 96-105.

Country made liquors are consumed in both rural and urban areas of India. Twenty-five Countries made liquor samples were collected at random from National capital territory of Delhi. All these samples were analyzed for physical properties and alcohol content by Gas liquid chromatography in Toxicology Laboratory of Department of Forensic Medicine and Toxicology, AIIMS, New Delhi. The mean ethyl alcohol content was 32.88 %V/V (6.70 -96.61%V/V). No evidence of methyl alcohol was found in any of the samples. The mean Proof was 56.832(418-75)°. The Mean pH was 7.1 (4.0 - 8.5). 22 samples were Carmel in color and rest 3 was colorless. All samples were having strong burning taste and characterstic, but weak smell. 3 samples were sealed in polythene pouch, 2 in Plastic bottle and 20 in glass bottle. One sample was looking turbid and rests were clear.

4 illus, 4 tables, 10 ref

017828   Sukanya Singh;Goyal M (Foods and Nutrition Dep, Rajasthan Agric Univ, Bikaner) : Development and shelf life evaluation of pearl millet-based convenience traditional foods. Crop Res 2006, 32(3), 312-16.

Some traditional food products, namely, ladoo, mathari, panjiri and vermicalli products, savory vermicelli and vermicelli were developed using 100% wheat flour (T_o), 75% wheat four + 25% processed pearl millet flour (T₁), 50% wheat flour + 50 wheat flour + 50% processed pearl millet flour (T₂) and 25% wheat flour + 75% processed pearl millet flour (T₃). The effect of amount (Proportion) of processed pearl millet flour and refined wheat flour on mean organoleptic scores on sensory parameters, namely, colour, appearance, flavour, texture, taste and overall acceptability were investigated. The T₁ and T₂ types of traditional convenience food products obtaine organoleptic scores comparable to that of T_c type. Proximate composition of the products (T₂) was analysed to be as follows : 0.34 to 6.5% moisture, 11.03 to 11.65% protein, 2.12 to 30.71% fat, 1.1 to 1.75% ash, 0.67 to 0.85 crude fibre and 55.05 to 84.51% total carbohydrate, The energy values derived from these products ranged from 403.12 to 543.19 kcal. The organoleptic acceptability decreased although within acceptable scale and free fatty acid content of various traditional foods increased during storage of 60 days.

4 tables, 6 ref

017827   Sharma S R;Gupta A K;Satish Kumar (Processing and Food Engng Dep, Coll of Agric Engng, Punjab Agric Univ, Ludhiana-141 004) : Refrigerated storage of chopped carrot in polymeric film packages. Envir Ecol 2006, 24S(3A), 794-9.

Study on packaging of chopped carrot was undertaken to evaluate the effect of type of polymeric film, thickness and perforation level on its keeping quality under refrigerated storage conditions. The keeping quality was observed in terms of physiological loss in weight (PLW), decay, firmness and shrinkage. Based on these parameters, it was found that thickness and type of film, for packages having perforations, had no effect on the keeping quality parameters except PLW. Low density polyethylene, 100 gauge package with perforation area of 2.17 x 10^-2 percent i. e. 4 holes of diameter 1.6 mm on each side of the LD-100 film package, having diamensions 20 cm x 18.5 cm, was found to be the best as this package increased the storage life to 14 days as compared to 8 days for control samples. Economic analysis suggested an increase in the cost of carrot as 70 percent, after minimal processing and packaging.

3 tables, 10 ref

017826   Sahoo N R;Matche R S (Food Packaging Technology Dep, CFTRI, Mysore-570 020) : Shrink packaging of fresh mango and bell pepper for extension of shelf-life. Indian Fd Packer 2006, 60(3), 52-6.

Shrink packaging of Mango and Bell pepper in 150 gauge LDPE film stored at 27°C and 65% RH were evaluated for physiological Loss in Weight (PLW), visible changes on the fruit peel, total soluble solids (TSS), pH, acidity, total sugars, fruit peel firmness and colour including ascorbic acid estimation and tannin estimation for bell pepper. Shrink packed mangoes showed a shelf life upto 10 days as compared to control with 7 days. Shrink packed Bell pepper showed a shelf life upto 19 days as compared to 7 days in case of control.

7 ref

017825   Navalgund L;Shreedhara V;Srinikethan G (Chemical Engineering Dep, SDMCET, Dharwad, Karnataka, Email: lokeshwari_n@yahoo.com) : Industrial estate planning for Mangalore taluk Karnataka, using remote sensing and GIS. J Ind Pollut Control 2006, 22(1), 161-70.

Presents a technique to prepare zoning atlas to classify the environment and risks involved in setting an industry. Based on risks involved in a classified zone, the best-suited industries are recommended. Mangalore city has been taken as the study area for the present work. Sensitivity of study area has been checked in terms of air pollution, surface water pollution and groundwater pollution. The study relies upon the database procured for this purpose from Central Pollution Control Board (CPCB) and Karnataka State Remote Sensing Technology, Bangalore. The database mainly comprises of topographic maps, thematic maps and groundwater information. Buffering and overlaying of the thematic maps have been carried out as per the guidelines of CPCB.

4 illus, 9 ref

016816   Vivek Kumar;Rao R R (National Innovation Foundation, , Bungalow No 1, Satellite Complex, Premchand Nagar Road, Ahmedabad-380 015, Email: drvivek_kumar@yahoo.co.in) : Some interesting indigenous beverages among the tribals of Central India. Indian J Tradl Knowledge 2007, 6(1), 141-3.

Central India is rich in ethnic as well as floristic diversity. The tribal groups of this region mainly depend on the forests for food, medicine and shelter. Beverages play an important role in the life of these tribals. The paper presents the detailed account of two important beverages, Handia and Mahua consumed by the tribals of Central India.

2 illus, 1 table, 5 ref

016815   Tiwari S C;Mahanta D (Forestry Dep, Wild Life & Environmental Sciences, Guru Ghasidas University, Bilaspur-495 009, Email: sct_in@yahoo.com) : Ethnological observations on fermented food products of certain tribes of Arunachal Pradesh. Indian J Tradl Knowledge 2007, 6(1), 106-10.

Northeastern region of India, with various ethnic groups, offers an excellent opportunity for ethnological studies. The paper deals with the observations of ethnological significance of traditional fermented food products prepared by some tribes of Arunachal Pradesh. Fermented foods are important and inseparable constituents of food consumed by these tribes and play a vital role in their indigenous traditional life style.

2 illus, 1 table, 4 ref

016814   Singh R K;Singh A;Sureja A K (Agriculture Extension Dep, Banaras Hindu University, Varanasi, Uttar Pradesh) : Traditional foods of monpa tribe of West Kameng, Arunachal Pradesh. Indian J Tradl Knowledge 2007, 6(1), 25-36.

Learning about edible plants, processing of foods and medicine using location specific wisdom and conservation of food related resources has been in the large part due to incremental and cumulative learning among the societies living in close connection with nature. Looking to the importance of location specific traditional knowledge in processing of foods, a study was conducted among Monpa tribe of Thembang and Dirang circle of West Kameng district of Arunachal Pradesh. Data were collected using the participatory and conventional tools. The study demonstrates that Monpa tribe prepares a range of alcoholic beverages from finger millet (Eleusine coracana Gaertn.), maize (Zea mays Linn.), barley (Hordeum vulgare Linn.) and rice (Oryza. sativa Linn.). Traditional foods are mainly based on yak milk, soybean (Glycine max Merrill.), buckwheat (Fagopyrum esculentum Moench), Amaranthus, maize, barley, chilli and various indigenous of fruits and vegetables. The foods consumed by Monpa tribe are nutritionally rich and are compatible with their ethnicity. The variability in the altitude, diversities in the socio-cultural and ecological edges affect the preservation, selection and use pattern of ethnic foods. The types of foods used in daily diet also signify the knowledge and learning network of women, governed by many institutions like mila, lakpa & barter system and elders of society. Diversities in the culturally and nutritionally important foods have made possible the conservation of indigenous biodiversity. Social gathering and cultural occasions provide opportunity in sharing the foods and learning the related knowledge systems.

18 illus, 16 ref

016813   Singh O P;Bhadauria S (Botany Dep, Lab Microbiology, Raja Balwant Singh College, Agra, Uttar Pradesh) : Preparation of beverage from carrots and changes during storage. Natn J Life Sci 2006, 2(1-2), 173-6.

Preparation of a bottled beverage from carrot juice of Nantes culvivar by fermentation method, using different treatments with different combinations of 3% salt, 1% and 2% mustard powder, 4% sugar and chemical preservatives such as Potassium metasulphate and Benzoic acid was done. Addition of preservatives slowed down the rate of fermentation of the juice in begining but very soon caught hold the speed and there was no deterioration of acid contents after reaching the maximum level of its production. The formation of lactic acid also increased because of addition of sugar. Addition of preservatives and additives ceased the further deterioration of nutritive components of beverages and enhanced the shelf life upto six months.

2 tables, 15 ref

016812   Singh N G;Murthy P R S;Reddy Y K;Reddy V P N (NO, Acharya NG Ranga Agricultural University, Hyderabad) : Optimization of ingredients for the production of milk sweetmeat sandesh. Indian J Dairy Sci 2006, 59(6), 359-62.

Fat and sugar levels were standardized for the production of sandesh using cow milk chhana. Increasing levels of fat in milk resulted in increased fat content of the product. The sandesh becomes soft due to decrease in moisture content as revealed by its decreasing penetration value. The protein and ash content decreased with increasing fat content. Sensory scores for all attributes were highly acceptable for product made with 3.5 per cent fat and 30 percent sugar. Increased levels of sugar in sandesh resulted in decrease in fat, protein and ash content.

2 tables, 10 ref

016811   Sekar S;Mariappan S (Biotechnology Dep, Bharathidasan University, Tiruchirappali-620 024, Email: sekarbiotech@yahoo.com) : Usage of traditional fermented products by Indian rural folks and IPR. Indian J Tradl Knowledge 2007, 6(1), 111-20.

Documentation and utilization of traditional knowledge in the field of medicine, healing and biodiversity conservation has attained greater dimensions. Though rural folk of our countrty unknowingly use microorganisms for varied purposes, there is no major effort to document and protect them. The art of preservation and enrichment of vegetables by microbial systems, preserving microbial culture starter for beverage production and production of diverse traditional beverages from plant materials is commendable. Fish products, dye adhesives and dyes are obtained similarly. Traditional foods and beverages are also used therapeutically. Patent analysis of Indian traditional fermented products in Indian databases, viz. Ekaswa A, Ekaswa B and Patestate showed the presence of few patents in idli, kinema, and toddy. In the United States patent database, there are few patents in dahi, where the relevance knowledge from India is indicated. Search in the patent databases of Japan, Europe and global search of WIPO showed lack of patents in Indian traditional fermented products. There is ample scope for researching and protecting our traditional knowledge by the tools of Intellectual Property Rights and sharing of benefits with the indigenous people of our country.

2 tables, 37 ref

016810   Saxena N K;Sharma S K (Fire Res Division, Central Building Res Inst, Roorkee-247 667) : Fire retardant intumescent coating for lining materials. Paintindia 2006, 56(7), 67-8,70.

Few fire retardant intumescent coatings free from asbestos and halogenated compounds are developed for lining materials. Fire performance and emission of smoke have been evaluated employing different BS and ASTM standards. The results were found well within the limits. On exposure, the coated specimens neither showed any surface spread of flame nor any after glow combustion.

3 tables, 9 ref

016809   Savitri;Bhalla T C (Biotechnology Dep, Himachal Pradesh University, Summerhill, Shimla-171 005, Email: bhallatc@rediffmail.com) : Traditional foods and beverages of Himachal Pradesh. Indian J Tradl Knowledge 2007, 6(1), 17-24.

Himachal Pradesh presents anthropological, cultural, environmental and topographical diversity. Its reflection is seen in the variations of architecture of houses, clothing styles, food and food habits. The variations in availability of raw materials, environmental conditions clubbed with the time tested traditional knowledge and wisdom have made the people of different regions of this hill state to formulate, develop and perpetuate the consumption of a wide range of traditional foods and beverages unique to its places since ages. Bhatooru, siddu, marchu, seera, chilra, manna, aenkadu, sepubari, patande, doo, baari, dosha, malpude, babroo, bedvin roti, madrah, tchati, churpa, sura, chhang, kinnauri, angoori, chulli, lugri, arak/ara, rak, chukh and pickles (e.g. brinjal, lingri, bidana, peach, pear, plum, tomato, bottle gourd, etc.) made from different fruits and vegetables, etc. are some popular traditional products that are unique to the tribal and rural belts of Himachal Pradesh. Some of these products, e.g. bhatooru, chilra and tchati constitute staple food in rural areas of the state while others are prepared and consumed during marriages, local festivals and special occasions, and form part of the sociocultural life of hill people. However, the production of these foods and beverages is largely limited to household level.

13 illus, 5 tables, 5 ref

016808   Samati H;Begum S S (NO, Botanical Survey of India, Eastern Circle, Shillong-793 003, Email: samimbegum@rediffmail.com ) : Kiad-a popular local liquor of Pnar tribe of Jaintia hills district, Meghalaya. Indian J Tradl Knowledge 2007, 6(1), 133-5.

Kiad, popular local liquor plays an important role associated with various socio-cultural life of the Pnar tribe of Jaintia hills district. The paper highlights the indigenous method of preparation of the popular local liquor.

1 illus, 5 ref

016807   Salunke P;Patel H A;Thakar P N (Dairy Technology Dep, SMC College of Dairy Science, Anand Agricultural University, Anand-388 110, Email: salunkepk@yahoo.co.in) : Sensory profile of market shrikhand sold in Maharashtra state. Indian J Dairy Sci 2006, 59(6), 363.

Sixty shrikhand samples collected from five major manufacturers each from four cities of Maharastra state were subjected to sensory evaluation. The sensory quality of shrikhand in terms of colour and appearance (max. score 15), body and texture (max. score 30), flavour (max. score 50) and total score (max. 100) ranged between 10.96 and 13.38, 22.46 and 26.65, 36.36 and 42.51 and 75.50 and 86.75, respectively. Manufacturers within only one city showed significant (P<60>0.05) variation with respect to colour and appearance (CA), body and texture (BT) and total score while only the CA score differed significantly (P<60>0.05) among the cities. It is concluded that there exists appreciable differences in the sensory quality of the product.

illus, tables, ref

016806   Roy S;Mehendale G V (Technol Development & Services, Asian Paints (India) Ltd, , Lal Bahadur Shastri Marg, Bhandup (West) Mumbai-400 078) : Development of emulsions for optimum dirt pick up resistance and elasticity in exterior emulsion paints. Paintindia 2005, 55(10), 67-84.

Exterior paints play dual role - decorative as well as protective. Coating with excellent dirt pick up resistance (DPUR) is the desire and elasticity is the necessity, for masonry surfaces. To accommodate the contradicting properties (DPUR and elasticity) in the same design requires study of novel raw materials and their optimization. In this paper, focus has been to identify suitable glass transition temperature, specially monomers, chemical and surface crosslinkers for the emulsion desired for such exterior coatings. An emulsion has been successfully developed for a quality exterior paint, which shows good elasticity and optimum dirt pick up resistance.

13 illus, 12 tables, 12 ref

016805   Roy A;Moktan B;Sarkar P K (Botany Dep, Microbiology Laboratory, University of North Bengal, Siliguri-734 013, Email: pksarkar@sancharnet.in) : Traditional technology in preparing legume-based fermented foods of Orissa. Indian J Tradl Knowledge 2007, 6(1), 12-16.

The people in Orissa, like many other states in India, have a tradition of relishing a variety of cakes, locally called pitha/specially prepared during various festivals and rituals. Some of these foods are produced from the fermentation of cereal-legume batters. These products include chakuli, chhuchipatra pitha, enduri pitha, munha pitha, podo pitha and chitou, which are unknown to the scientific community. All these foods are described with respect to the nature of the product, method of preparation, mode of consumption and ethnic value.

2 illus, 5 tables,

016804   Rout B;Sahoo S;Senapati P K (Biomineral Processing and Environmental Management, , Bhubaneswar-751 013, Email: rout-birajlaxmi@yahoo.com) : Effect of pre-milling treatment on protein and carbohydrate content in tribal pulses. Indian J Tradl Knowledge 2007, 6(1), 69-71.

Non-traditional pulses (tribal pulses) namely Kandulo and Bailo treated with different pre-treatments like water soaking, oil treatment, and chemical treatment and the changes in nutritive value of protein content and carbohydrate content both in manually dehulled and finished product (dhal) were assessed over untreated manually dehulled sample. Dhal yield ranged from 68.34% to 80.76% in Kandulo and 66.90% to 81.89% in Bailo; maximum dhal yield was in chemical treatment and minimum in oil pre-treated sample. All the premilling treatments except sodium bicarbonate treatment caused significant loss in protein content in cotyledon over untreated sample. Oil treated finished product resulted maximum loss in protein content in both the samples over untreated manually dehulled sample. In manually dehulled sample, maximum carbohydrate loss was found in oil treated sample than untreated finished dhal sample.

5 tables, 8 ref

016803   Patil S K;Patil A B (Agricultural Microbiology Dep, College of Agricultural, Bijapur-586 101) : Wine production from pineapple must supplemented with sources of nitrogen and phosphorus. Karnataka J agric Sci 2006, 19(3), 562-7.

Investigation was carried out to produce good quality pineapple wine with addition of N and P source to pineapple juice. Ammonium sulphate (0.5%) as nitrogen source and dipotassium hydrogen phosphate (0.1%) as phosphorus source were used as nutrient supplements to in the fermentation efficiency of yeast strains for quality wine production. In this study, three yeast strains SPQ-3, SPQ-4 and Saccharomyces ellipsoideus No. 101 (standard strain) were screened with two pineapple varieties Kew and Queen for wine making. The efficiency of yeast strains was determined by chemical analysis of different parameters like pH, TSS, and contents of residual sugar, tannins, alcohol and aldehyde. The wine produced from Kew variety inoculated with S.ellipsoideus No. 101 recorded highest per cent of alcohol(8.40%) followed by wine from Queen variety inoculated with same strain(8.35%).The organoleptic evaluation was carried out by selected panel of judges based on the twenty point scale. Wine produced from Queen variety fermented with S. ellipsoideus No.101 when supplemented with both N and P sources recorded highest score (16.75 out of 2 followed by SPQ-4 (14.75 out of 20.00), whereas, least score was recorded by wine prepared from Kew variety inoculated with SPQ-3 (13.00 out of 20.00).

4 tables, 10 ref

016802   Pagarkar A U;Basu S;Mitra A (Indian Institute of Agricultural and Food Engg. Dep, Technology, , Kharagpur, West Bengal) : Storage characteristics of fish soya based ready to cook extruded product. Asian J Microbiol Biotechnol envir Sci 2006, 8(3), 609-14.

Fish-soya product was prepared by using laboratory model (L-TSE) co-rotating twin-screw extruder, the product was very hygroscopic. Fifty g of fish-soya product was packed in three different types of packaging materials viz. polypropylene, metallised polyester-poly and aluminum films lined polyester-poly of pack size 15 x 12 cm and its storage characteristics were studied. The moisture content, microbiological and organoleptic quality of product was studied. Fish-soya extruded product did not here any pathogenic bacteria viz. Staphylococus, E. coli, Salmonella sp. Fish-soya extruded product packed in polypropylene, metallised polyester-poly and aluminum films lined polyester-poly showed change in texture. The packed product in polypropylene, metallised polyester-poly and aluminum films lined polyester-poly packs became little soft and was declared unacceptable after 60 days, 105 days and 180 days respectively.

1 illus, 3 tables, 18 ref

016801   Naveen Singh;Mahanwar P A;Malshe V C (UICT, , Matunga, Mumbai) : Biodegradable nanocomposites and their applications. Paintindia 2006, 56(7), 71-2,74,76,78,.

4 illus, 1 table, 41 ref

016800   Natuvetty P R (NO, , ) : Nanotechnology: emerging trends. Paintindia 2006, 56(6), 89-90,92,94,96,.

Nanotechnology is being heralded as the fastest developing technology that will redesign the future of several technologies, products and markets. Nanotechnology has become one of the important sectors, which is drawing immense interest, and will replace most of the existing technology in use today. It is widely publicised to be an important technology that is going to change every aspect of our lives and lead to generation of new capabilities, new products and new markets. Because of its potential to change fundamentally whole fields of technology, it will not only influence technological development in the near future, but will also have decisive economic, ecological and social implications. Nations are focusing on this emerging technology in particular and serious research as well as industry efforts are being made. Terminology, segments, potential application & risk to the environment is discussed here.

2 illus, 20 ref

016799   Mao A A;Odyuo N (NO, Botanical Survey of India, Eastern Circle, Laitumkhrah, Shillong-793 003) : Traditional fermented foods of the Naga tribes of Northeastern, India. Indian J Tradl Knowledge 2007, 6(1), 37-41.

6 illus, 12 ref