008134   Bhattacharya A K;Mandal S N;Das S K (Dep of Chem Engng, Calcutta Univ, 92, A.P.C. Road, Kolkata-700 009) : Removal of Cr(VI) form aqueous solution by adsorption onto low cost non-conventional adsorbents. Indian J chem Technol 2006, 13(6), 576-83.

Adsorption behavior of chromium, Cr(VI) from wastewater has been investigated using clarified sludge (a steel plant waste material), rice husk ash and sawdust as non-conventional adsorbents. The studies were carried out at room temperature (30°C) following batch adsorption technique in a reciprocating shaker. Factors affecting the adsorption characteristics such as agitation time, initial metal ion concentration, adsorbent dose and pH were studied. Maximum adsorption of Cr(VI) was observed at pH 3. The experimental data fitted to Langmuir and Freundlich isotherms. The adsorption process found to follow Lagergren first order kinetics model. Adsorption capacity has been observed to follow the order clarified sludge <62> rice husk ash <62> sawdust. At pH 3 and initial Cr(VI) concentration of 3 mg/L more than 99% removal of Cr(VI) may be possible. The maximum amount of adsorbed metal (Q_max) value is significantly influenced by liquid/solid ratio and by the pH values of the metal solutions.

7 illus, 5 tables, 44 ref

008133   Basavaiah K;Ramakrishna V;Anil Kumar U R; Udaya Kumar (Dep of Chem, Univ of Mysore, Manasagangotri, Mysore-570 006, Email: basavaiahk@yahoo.co.in) : Spectrophotometric and high performance liquid-chromatographic determination of lansoprazole in pharmaceuticals. Indian J chem Technol 2006, 13(6), 549-54.

Two rapid assay procedures based on visible spectrophotometry and high perfrmance liquid chromatography (HPLC) have been developed for lansoprazole in bulk drug and in capsules. Spectrophotometric method is based on the formation of a charge-transfer (CT) complex between chloranilic acid (CAA) as a π-acceptor and lansoprazole (LPZ) as an n-donor in acetonitrile solvent, the absorbance of the complex being measured at 520 nm. Beer's law is obeyed for 5-80 μg mL^-1 with an apparent molar absorptivity of 3.45x10³ L mol^-1 cm^-1 and a Sandell sensitivity of 0.0011 μg cm². The HPLC determination was performed on a reversed phase column (Hypersil C₁₈ 5μm; 250x4.6 mm, i.d) using a mobile phase (1 mL min^-1) consisting of acetonitrile-0.1% phosphoric acid (pH 3)-70:30(v/v) with UV-detection at 284 nm. A reactilinear relationship between mean peak area and concentration of LPZ was observed in the range 6-248 μg mL^-1 with a detection limit of 0.62 μg mL^-1 and a quantitation limit of 1.86 μg mL^-1. Intra-day and inter-day precision, and accuracy of the methods have been established according to the current ICH guidelines. The methods have been successfully applied to the assay of LPZ in tablet preparations with recoveries varying from 97.14 to 102.3% with standard deviation in the range of 0.57-1.65%. The results were statistically compared with those of the reference method by applying Student's t-test and F-test. Accuracy, evaluated by means of the spike recovery method was in the range 97.66-106.6%, with precision (RSD) better than 3%.

4 illus, 3 tables, 23 ref

008132   Aliarabi H;Chhabra A (Div of Dairy Cattle Nutr, Natn Dairy Res Inst, Karnal-132 001) : Technology for the preparation of chelated zinc using soy protein hydrolysate. Indian J Dairy Sci 2006, 59(2), 77-82.

Enzymatic hydrolysis of soy protein isolate (SPI) was done in a single or double stage process to obtain maximum degree of hydrolysis (DH). SPI (6% suspension in distilled water) was hydrolysed using different enzymes at a temperature of 42°C and pH of 7 or 7.5 for 36 hours. Hydrolysed treatments in single stage process were: 4 per cent pancreatin at 42°C and pH 7.5 (T1), 4 per cent pancreatin at 42°C and pH 7 (T2), 5 per cent flavourzyme at 42°C and pH 7.5 (T3), 5 per cent flavourzyme at 42°C and pH 7 (T4), 5 per cent alkalase at 42°C and pH 7.5 (T5), 5 per cent flavourzyme at 42°C and pH 7.5 (T5), 5 per cent alkalase at 42°C and pH 7 (T6) and 4 per cent pancreatin + 5 per cent flavourzyme at 42°C and pH 7 (T7). In all the treatments, as the time of incubation advanced, DH also increased. When two enzymes in a single stage process were used (T7), there was a distinct and significant increase in degree of hydrolysis and it had maximum DH after 36 hours of incubation (P<60>0.01). In the double stage process, hydrolytic treatments were: 4 per cent pancreatin at 0 hr followed by addition of 5 per cent flavourzyme at 24 hrs maintained at a temperature of 42°C and pH of 7.5 (Gl), 4 per cent pancreatin at 0 hr and 5 per cent flavourzyme at 24 hrs of incubation at 42°C and pH 7 (G2), 5 per cent flavourzyme at 0 hr and 4 per cent pancreatin at 24 hrs maintained at temperature of 42°C and pH of 7.5 (G3) and 5 per cent flavourzyme at 0 hr and 4 per cent pancreatin at 24 hrs kept at temperature of 42°C and pH 7 (G4). Just like single stage process, as the time of incubation advanced, DH also increased and in treatment G2, DH was maximum after 36 hours of incubation. Based on the amount of DH obtained, best treatment from single stage and double stage were selected for preparation of chelated zinc. Treatment T7 from single stage and G2 from double stage were selected to hydrolyse (SPI) (Tr. 1 and Tr.2). Hydrolysates of SPI were used for the prepration of chelated zinc. For this purpose, different levels of inorganic zinc i.e. 5 (Z1), 8 (Z2), 10 (Z3), 15 (Z4) and 20 (Z5) per cent were added to hydrolysates (Tr. 1 and Tr.2) for chelation. In both the treatments per cent recovery of zinc declined as the level of zinc used for chelation increased. Recovery of zinc with the addition of 5 per cent inorganic zinc was highest when compared to higher levels of added zinc (P<60>0.01) and it was lowest at a zinc level of 20 per cent (P<60>0.01). No significant difference was observed among the Tr. 1 and Tr. 2. Absolute content of zinc in chelate increased as the addition of inorganic zinc increased from 5 to 20 per cent in both the treatments Tr. 1 and Tr. 2. When 20 per cent inorganic zinc was added for chelation, zinc content of chelate was significantly higher than the other treatments (P<60>0.01). The values of unbound zinc in both the treatments increased as the addition of inorganic zinc added for chelation increased. Therefore, a combination of pancreatin and flavourzyme in a single stage process resulted in maximum DH, and also the addition of inorganic zine at 15 per cent level gave the best results in terms of percent recovery and content of zinc, in the chelate, thus formed.

1 illus, 3 tables, 22 ref

007128   Vijaykumar K S;Biswas S (Dep of Anim Products Technol and Mktg, West Bengal Univ of Anim and Fishery Sci, 68, K.B. Sarani, Kolkata-700 037, Email: Iptsubhasish@yahoo.co.in) : Quality and storage stability of enrobed duck cutlet. J Fd Sci Technol 2006, 43(2), 154-6.

Parameters studied were pH, thiobarbituric acid (TBA), tyrosine value, microbial counts and sensory scores on 0, 2, 3, 7, 14 and 21 days of storage. The pH of enrobed duck cutlet increased significantly (p<60>0.01) at ambient temperature and decreased significantly (p<60>0.01) at refrigeration temperature. The TBA, tyrosine value and microbial counts increased significantly (p<60>0.01) with increase in storage period at ambient and refrigeration temperatures. There was no significant difference in proximate composition except moisture content. A significant decrease in organoleptic scores with increase in storage period was observed. The cutlets were acceptable upto 14 days in refrigeration temperature.

3 tables, 31 ref

007127   Thakur A K;Jain R K (Div of Horticultural Crop Processing, Cent Inst of Post-harvest Engng and Technol, Abohar-152 116, Email: akthakur_ciphet@rediffmail.com) : Drying characteristics of cauliflower. J Fd Sci Technol 2006, 43(2), 182-5.

Thin-layer drying studies of fresh cauliflower florets were conducted at 50, 60 and 70°C air temperatures in a tray dryer with loading density of 6.2 kg/m². Hot water blanching as a pretreatment was accomplished before the drying process. The experimental moisture loss data were fitted to the simple exponential model and the Page model. Nonlinear regression resulted that Page's model adequately described the drying behaviour of cauliflower in the selected range of temperatures. The coefficient of Page's model was correlated with drying air temperature and it could be described by a linear relationship. Rehydration characteristics of cauliflower dried at 50°C showed comparatively better reconstitution than others. The water assimilated after rehydration was 74.2 to 76.3%. Sensory attribute indicated that drying of cauliflower florets at 60°C could yield relatively satisfactory dried product. The low temperature drying maintains good colour of the dried cauliflower in addition lower taste and flavour scores.

4 illus, 4 tables, 24 ref

007126   Teron R (Bot Dep, Diphu Govt Coll, P.O. Diphu Karbi Anglong-782 462, Email: robindra_teron@yahoo.co.in) : Hor, the traditional alcoholic beverage of karbi tribe in Assam. Nat Prod Radiance 2006, 5(5), 377-81.

Karbis have an age old tradition of preparing Hor Alank (rice beer) by fermenting cooked rice with locally prepared yeast culture called Thap and distilling the alcohol called Hor Arak from the beer. Thap is traditionally prepared from leaves of Croton joufra Roxb. and uncooked rice. Highly concentrated alcohol in small quantities has been used among rural masses to cure dysentery, pharyngitis and cholera; while hor alank is used as preservative and for flavouring dried fish (manthu). Describes the indigenous method of preparing the beverage, various substitutes and adulterants used for the preparation of thap and its uses. The traditional Still called Bhot as well as improved Still have also been described in detail.

^iia7 illus, 6 ref

007125   Srivastav P P;Jain R K;Suresh Prasad (Dep of Agric and Fd Engng Post-harvest Technol Cent, Indian Inst of Technol, Kharagpur-721 302, Email: pps@agfe.iitkgp.ernet.in) : Drying characteristics of green chilli in a recirculatory tray dryer. J Fd Sci Technol 2006, 43(2), 137-9.

Green chilli was dried at temperatures of 60, 65 and 70°C while varying the extent of air recirculation from 49.36 to 82.2% and tray-loading rate of 3.3 to 3.8 kg/m². Drying data were fitted to a second order regression equation and the effect of temperature, degree of recirculation and drying time on the moisture content of chilli was determined. The effect of these parameters on drying time, total electrical energy, thermal efficiency of the dryer, water activity and colour of dried products were also observed. The tray-loading rate had non-significant effect on drying time while marginal variations in shrinkage and dehydration ratios were observed. Dehydration of green chilli at 65°C air temperature with 75% air recirculation for ambient air at 79.2% relative humidity at 2 m/sec air velocity could be recommended for getting a green, safe and economical dried product.

1 illus, 1 table, 10 ref

007124   Sindhi R;Jain S (Dep of Fds and Nutr, Coll of Hom Sci Maharana Pratap Univ of Agric and Technol, Udaipur-313 001) : Reduction of energy density in some commonly consumed snacks. J Fd Sci Technol 2006, 43(2), 148-50.

Tart, sweet biscuits, mathri (a fried savory product of refined wheat flour) and besan ladoo (Bengal gram flour based sweet) preparations were standardized in the laboratory for their organoleptic characteristics and portion size. Energy density was reduced by change in type of ingredients, quantity of ingredients and method of cooking. Results indicated that modified products were liked more than the standard products by the panel members. Each preparation was analyzed for its nutritional composition, prior and after the modification using standard techniques. Nutritional composition of modified products revealed that the fat content decreased by 16% in tarts and 56% in besan ladoo. Energy density was reduced by 5% in tarts and 13% in besan ladoo due to low fat content. No significant difference was found in any of the nutrient except fibre which increased in sweet biscuits and mathri due to addition of a Psyllium (isabgol - Plantago ovato).

4 tables, 5 ref

007123   Sanjeev Kumar;Nirankar Nath;Tyagi R K (Dep of Fd Sci and Technol, G.B. Pant Univ of Agric and Technol, Pantnagar-263 145, Email: nirankarnath@yahoo.com) : Development and evaluation of button mushroom (Agaricus Bisporus) mathri using response surface methodology. J Fd Sci Technol 2006, 43(2), 186-9.

Mushroom mathri was developed using powder of Agaricus bisporus. The formulation was optimized by Response Surface Methodology using central composite rotatable design for three factors (1.6-18.4% mushroom powder, 0.08-0.92% baking powder and 6.5-33.4% hydrogenated vegetable oil (HVO) keeping common salt level constant at 2%. Sensory scores for colour, texture and overall acceptability of the 20 samples prepared for optimization studies were 6.3-8.8, 6.8-8.5 and 6.5-8.5, respectively out of maximum score of 9 for liked extremely. Their fat contents were 36.1-49.9% and expansion upon frying 80.3-96.9%. Five optimized formulations corresponding to the 5 responses were obtained. The compromised formulation was mushroom powder: 9 g, refined wheat flour (inaida) : 91 g, baking powder: 0.5 g and HVO: 20 g. Moisture in mushroom mathri was 3-5% (d.b.) and water activity was 0.22. Moisture should be below 4.1% for safe storage.

1 illus, 6 tables, 14 ref

007122   Ravi Kiran S;Shiva Reddy A;Usha Kumari J;Sita Devi P;Janardhan Reddy K (Bot Dep, Osmania Univ, Hyderabad-500 007, Email: sitadevi@iictnet.org) : Comparative composition of leaves and stem oils from Chloroxylon swietenia D.C.. J Lipid Sci Technol 2006, 38(1), 3-5.

Chemical compositions of essential oils isolated from the leaves and stems of Chloroxylon swietenia D.C. have been studied by GC and GC-MS and the results were compared. A total of 23 compounds amounting to 88.7% in leaves and 24 constituents accounting to 74.5% in stems were observed. The main compounds in the leaf oil were limonene, pregeijerene, geijerene, germacrene D, trans-β-ocimene, methyl eugenol and α-pinene whereas stem oil is rich in methyl eugenol, limonene, pregeijerene, geijerene, trans-β-ocimene and geranyl acetate. Pregeijerene and geijerene were identified for the first time in the volatile constituents of Chloroxylon swietenia and however, leaves contained major amount of geijerene compared to stems.

1 illus, 1 table, 16 ref

007121   Rajashekar Y;Vanitha Reddy P;Khamrunissa Begum;Leelaja B C;Rajendran S (Dep of Fd Protectants and Infestation Control, Cent Fd Technol Res Inst, Mysore-570 020, Email: somiah_r@yahoo.co.uk) : Aluminium phosphide tablet formulation. Pestology 2006, 30(4), 41-5.

Aluminium phosphide tablet formulation that releases phosphine fumigant is widely used for insect control in various stored products. However, there is lack of data on variations in aluminium phosphide content in tablets of different brands as well as in their spent residues and phosphine content in spent residues. In tests conducted on four brands of aluminium phosphide tablet formulation manufactured in India, no significant differences in aluminium phosphide contents in unexposed tablets (56.4 to 58.6%) or in spent powder (3.1 to 3.6%) between brands were observed. The tablet released 1.1 g (range 1.0-1.2 g) of phosphine in 7 days. Each tablet produced about 3.57 g spent residues from which 0.17 g of phosphine was released at a slow rate over a period of 10 days in 10% sulfuric acid at 27 ± 3°C. No phosphine was released from spent residues by the recommended method of wet deactivation using water + detergent mixture, with any of the brands. The study revealed inadequacy of wet deactivation of spent residues with water + detergent mixture and stressed the need to avoid contamination of food commodities with the spent powder.

1 illus, 2 tables, 10 ref

007120   Pratibha Singh;Kulshrestha K (Dep of Fds and Nutr, Govind Ballabh Pant Univ of Agric and Technol, Pantnagar-263 145) : The effect of pretreatments on the preparation of carrot powder. J Fd Sci Technol 2006, 43(2), 145-7.

Blanching and boiling were the major pretreatments employed for the preparation of carrot powder. Analysis revealed significantly high levels of β-carotene content and total dietary fibre content in carrot powder prepared by boiling method.

1 illus, 6 tables, 12 ref

007119   Prakash N;Jose A A;Devanesan M G;Viruthagiri T (Dep of Chem Engng, Annamalai Univ, Annamalai Nagar-608 002, Email: busiprakash@hotmail.com) : Optimization of karanja oil transesterification. Indian J chem Technol 2006, 13(5), 505-9.

Production of biodiesel through transesterification of Karanja (Pongamia pinnata) oil was studied. The Karanja oil was treated with a lower alcohol (methanol) in the presence of a base catalyst (KOH) to yield methyl esters of fatty acids (biodiesel) and glycerin. The influences of reaction temperature, molar ratio of alcohol to oil, amount of catalyst and reaction time on the product yield were studied. The optimal combination of operating parameters for maximum yield was found out using Taguchi's method. The performance and emission tests were carried out in a four stroke single cylinder. Kirloskar AVI D.I. Engine. Different blends of biodiesel with conventional diesel were tested. The results show an appreciable reduction in emission level and marginal increase in performance when compared with sole fuel. The results concluded that the biodiesel from Karanja oil can be used as an effective alternate in existing diesel engines without any engine hardware modifications.

7 illus, 1 table, 10 ref

007118   Patel H A;Salunke P;Thakar P N (Inst of Fd Nutr and Hum Hlth, Massey Univ Private Bag 11 222, Palmerston North, New Zealand, Email: salunkepk@yahoo.co.in) : Chemical, microbiological, rheological and sensory characteristics of peda made by traditional and mechanized method. J Fd Sci Technol 2006, 43(2), 196-9.

Quality of peda prepared by traditional method (TM) by traders and those manufactured by mechanized method (MM) by a commercial dairy was compared. The peda made by TM and MM had lactose content of 15.7 and 16.6%, respectively and the difference was significant (p<60>0.05). The values for fat, ash and acidity were 18.4 and 15.3%, 2.4 and 2.8% and 0.40 and 0.54% lactic acid, respectively for peda manufactured by TM and MM. No peda manufactured either by MM or TM indicated the presence of starch. The differences in the light reflectance of peda made by either method were not significant as also the microbiological and rheological characteristics. The peda manufactured using TM and MM had flavour and total score of 39.3 and 36.5 and 87.0 and 82.4, respectively, exhibiting highly significant (p<60>0.01) variation. The peda manufactured using TM from different traders were superior in chemical and sensory quality than those manufactured using MM. Peda made by TM fetched considerably higher score for flavour, total score and body and texture than peda made using MM but latter were superior in microbiological quality. Peda manufactured by both the methods were statistically at par in rheological quality.

1 illus, 1 table, 26 ref

007117   Parvathi S;Kumar V J F (Dep of Hum Dev, Hom Sci Coll and Res Inst, Madurai-625 104) : Value added products from rice bean (Vigna umbellata). J Fd Sci Technol 2006, 43(2), 190-3.

Moisture, protein, total soluble solids, total and reducing sugars, crude fibre, zinc, copper, manganese and iron of whole rice bean and its dhal and anti-nutritional factors like tannin, phytic acid and flatus compound for the whole bean, cooked whole bean, sprouted bean, raw dhal and cooked dhal were estimated. The protein content of whole rice bean and dhal was 19.5 and 17.5%, respectively. Tannin content in sprouted bean was reduced by 94% compared to unsprouted bean. Whole rice bean when cooked or sprouted or converted into dhal the phytic acid content was reduced by 74%. By using whole bean, dhal and flour, recipes such as sundal, pulikulambu, ball curry, fried ball, snacks, sweets and supplementary foods along with cereals and millets were prepared and evaluated for consumer acceptability. All the prepared products had higher acceptability in terms of colour, texture, flavour and taste.

4 tables, 13 ref

007116   Olaniyan A M (Dep of Agric Engng Fac of Engng and Technol, Univ of Ilorin, P.M.B. 1515, Ilorin-240 003, Kwara State, Nigeria, Email: amolan397@hotmail.com) : Development of small scale equipment for parboiling raw shea nuts. J Fd Sci Technol 2006, 43(2), 121-6.

Small scale equipment for parboiling of raw shea nuts (Vitellaria paradoxa) was designed, constructed and tested. While designing and in material selection, consideration was given to the techno-economic status of the women in rural areas who are the major processors of shea nut and its products. Results of operation performance revealed that, while the parboiler was filled with water only, it took an average of 6.4 min to drain water to soaking level. An average of 11 min were used to drain water to steaming level while complete water evacuation took 7.3 min thereafter. However, with the parboiler filled with shea nuts and water, draining water in the preparation for soaking process took an average of 3.3 min while an average of 7.3 min were needed to drain water after soaking for steaming process. After soaking and steaming, 7.0 min were used for complete evacuation of water from the parboiling chamber. Result of process performance shows that the final product of the parboiling process compares favourably with that of traditional method. Effective operation of the parboiler can provide employment for two rural labourers.

1 illus, 1 table, 13 ref

007115   Okonkwo E M;Odigure J O;Ugwu J O;Mu Azu K; Williams I S;Nwobi B E;Okorie F K;Oriah V N (NO, Natn Res Inst for Chem Technol, Zaria, Nigeria, Email: ugwu_jo@yahoo.com) : Design of pilot plant for the production of essential oil from Eucalyptus leaves. J scient ind Res 2006, 65(11), 912-15.

Presents design, construction and test run of a pilot plant for the production of essential oils (0.864 1/h) from Eucalyptus leaves. Analysis shows that the rate at which steam passes through the leaf bed may deviate from linear relationship to curve depending on the loading capacity. An oil/leave production rate of 3.0x10^-2ml/g was obtained. In designing pilot plant, tank still has a dimension of 0.45 m diam and length of 1.65 m. Packed bed height was 0.565 m with an expected pressure head loss of 0.013 m. Overall heat transfer coefficient was calculated as 176.12W/m² °C. The condenser has a heat load of 4970 kJ/s requiring a cooling water flow rate of 0.047 kg/sec.

2 illus, 1 table, 9 ref

007114   Obulesu M;Swamylingappa B (Dep of Protein Chem and Technol, Cent Fd Technol Res Inst, Mysore-570 020, Email: bhagguru@yahoo.com) : Biochemical, functional and nutritional characteristics of soy protein concentrate prepared by thermal processing. J Fd Sci Technol 2006, 43(2), 161-6.

Soy protein concentrate (SPC) was prepared by thermal processing of the defatted soy flakes followed by aqueous leaching and drying. The biochemical, functional and nutritional characteristics were evaluated and compared with the soy flour. The protein content of the SPC increased from 55 to 69% with a yield of 72-75%. The trypsin inhibitor and urease activity reduced to acceptable level and lipoxygenase was inactivated. The beany flavour contributing hexanal content was reduced by 60% and eliminated more than 90% of the indigestible oligosaccharides, raffinose and stachyose. The health beneficial isoflavones were retained. The water and fat absorption capacities increased from 193 to 270 and 110 to 138 g/100 g sample, respectively. The nitrogen solubility, emulsion capacity and foaming properties were decreased considerably. The in vitro protein digestibility of SPC was higher (88%) compared to soy flour (80%). The chemical score, essential amino acid index, biological value, nutritional index, computed PER and protein digestibility corrected amino acids were higher in SPC than the defatted soy flour.

4 tables, 54 ref

007113   Nimkar P M;Gurjar R L;Kaul N T;Wade Namrata C (Dep of Agric Process Engng, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola-444 104, Email: pmnimkar@indiatimes.com) : Physical properties of horse gram (Dolichos biflorus). J Fd Sci Technol 2006, 43(2), 133-6.

At moisture content of 9.0% (d.b.) the average length, width and thickness of horse gram were 5.9, 4.0 and 1.9 mm. respectively. The grain size, sphericity, terminal velocity, thousand grain mass, grain volume and angle of repose were increased from 3.5 to 4.1 mm, 0.595 to 0.645, 10.4 to 12.3 m/s, 31.3 to 37.9 g, 24.4 to 29.9 mm³ and 27.9 to 35.6°, respectively, in the moisture range of 9.0 to 33.1% (d.b.). Bulk density, true density and bulk porosity were decreased from 823 to 763 kg/ml 1380 to 1250 kg/m³ and 40.4 to 38.9%, respectively, with increase in moisture content from 9.0 to 33.1% (d.b.). In the specified moisture level the static coefficient of friction varied from 0.277 to 0.498 over different material surfaces.

7 illus, 1 table, 21 ref

007112   Narpinder Singh;Dhanoa D;Sodhi N S (Dep of Fd Sci and Technol, Guru Nanak Dev Univ, Amritsar-143 005) : Physico-chemical and textural properties of apples from different cultivars. J Fd Sci Technol 2006, 43(2), 127-9.

Apples of 10 cultivars ('Ambrich', 'Granny Smith', 'Ambroyal', 'Rich-A-Red', 'Red Gold', 'Red Fuzi', 'Red Delicious'. 'Lord Lembourne', 'Royal Delicious' and 'Golden Delicoius') were evaluated. TSS, moisture and acidity of these apples varied between 62-11.8°B, 84.6-95.0% and 0.134-0.804%, respectively. External Hunter colour L, a and b values varied between 31.8-66.5, 15.7-22.3 and 6.5-29.9, respectively. TSS and total acidity were negatively correlated to each other. Hardness and fracturability were highly correlated to moisture content. 'Red Gold', 'Red Fuzi', Royal Delicious' and 'Red Delicious' showed hardness, gumminess and chewiness value of <60>45 N, 3.7 N and 10.5 Nmm, respectively, and can be rated as mealy. The apples with higher mealiness score showed lower moisture and TSS.

1 illus, 2 tables, 12 ref

007111   Kulkarni V L;Mahulikar P P (Sch of Chem Sci, North Maharashtra Univ, Jalgaon-425 001, Email: mahulikarpp@rediffmail.com) : Estimation of rabeprazole sodium in tablet dosage form by rapid isocratic reversed phase high performance liquid chromatography using volatile buffer additives. J scient ind Res 2006, 65(12), 992-4.

Simple, rapid and reproducible reverse phase high performance liquid chromatographic (RP-HPLC) assay method for determination of Rabeprazole Sodium (RS) in solid dosage form (20 mg) has been developed. Chromatographic separation was performed on YMC C18, ODS-AM stainless steel column (250 mm x 4.6 mm ID; particle size 5<109>). Mobile phase comprised of 50 m M ammonium acetate in water (pH 8) with ammonia and methanol. Detection was performed using PDA detector. Recovery of RS in tablets was 95.5-96.8. Chromatographic response of the analyte (100-500 μg/ml) was linear with correlation coefficient more than 0.99. Runtime of the method is very short and mobile phase additives used are volatile that are also suitable for mass spectrometry analysis. Therefore, this method could be used for routine quality control analysis and in bio-analytical work.

2 illus, 2 tables, 8 ref

007110   Kanthakumari N;Maheswari U K (Dep of Fds and Nutritio P.G. and Res Cent Hom Sci, Acharya N.G. Ranga Agric Univ, Rajendranagar, Hyderabad-500 030, Email: maheswarisekhar@yahoo.co.in) : Physico-chemical and sensory quality of raisins prepared from two varieties of grapes by different drying methods. J Fd Sci Technol 2006, 43(2), 173-6.

Madhu Angur and 'Thompson Seedless' grapes used were treated with sulphur at 5, 10 and 15 g/kg of grapes and dried by shade drying, solar drying and oven drying at 55, 65 and 75°C temperatures, respectively. Except moisture and iron, the contents of total soluble solids, total sugars, reducing sugars, non-reducing sugars and vitamin C were significantly higher in 'Madhu Angur' grapes than in 'Thompson Seedless' grapes. 'Madhu Angur' gave significantly higher yield of raisins compared to 'Thompson Seedless'. Except vitamin C and iron, other characteristics like moisture, total sugars, reducing sugars and non-reducing sugars content showed no significant difference between the varieties. Significant difference was not observed in taste and overall acceptability scores between the two varieties of raisins. 'Thompson Seedless' raisins showed significantly higher colour and texture scores than 'Madhu Angur' raisins. The 'Madhu Angur' grape is cheaper than 'Thompson Seedless' grape, hence, it can be utilized for making raisins.

5 tables, 14 ref

007109   Icier F;Sastry S K;Ilicali C (Dep of Fd Engng Engng Fac, Ege Univ 35100, Bornova-Izmir, Turkey, Email: filiz.icier@ege.edu.tr) : Effect of operating conditions and perturbations on the ohmic heating rate of salt solutions. J Fd Sci Technol 2006, 43(2), 140-4.

Ohmic heating is the alternative fast heating technique, using electrical current passing through the food product. The determination of the effects of factors on the heating rate, and also the variations of these factors are important in ohmic heating system design. In the study, the static horizontal mounted ohmic heater was used. Salt solutions (0.2, 0.4, 0.6, 0.8%) were used as test solutions. A mathematical model which assumes no internal resistance and no heat loss to the surroundings was proposed. The model gave good agreement with the experimental ones. The difference between the results increased as the salt concentration of the solution decreased and the temperature of the solution increased. The sharp effects of the variations and sudden changes in the electrical conductivity on heating rate of salt solutions at narrow concentration range of 0.39-0.41% were also observed. The variation in other operating conditions (voltage gradient, power applied) were also investigated.

9 illus, 26 ref

007108   George B;Charanjeet Kaur;Deepa N;Balraj Singh;Kapoor H C (Post Haravest Technol Div, Indian Agric Res Inst, New Delhi-110 012) : Effect of processing methods on tomato (Lycopersicon esculentum) pulp quality. Indian J agric Sci 2006, 76(1), 41-2.

Quality and viscosity of formulated tomato products is a direct function of its original pulp quality. Mechanical treatmetns, viz. slicing or crushing of tomatoes prior to processing significantly affected the viscosity of tomato pulp. Pulp prepared from sliced tomatoes followed by microwave processing had higher viscosity, as measured in terms of precipitate weight, degree of serum separation, and pectin content. There was a significant (P <60>0.05) reduction in the degree of serum separation in microwave processed tomato pulp obtained from sliced tomato. Processed pulp obtained from sliced tomatoes showed 33% increase in precipitate weight as compared to crushed tomatoes. While higher ascorbic acid was retained in pulp from sliced tomatoes, the lycopene content remained unaffected by different mechanical treatments.

1 table, 9 ref

007107   Deshpande S;Dubey K;Jha K (SPU Cent, Cent Inst of Agric Engng, Nabibagh, Berasia Road, Bhopal-462 038, Email: sumedha@ciae.res.in) : Soy based vegetarian Kabab and its quality evaluation. J Fd Sci Technol 2006, 43(2), 151-3.

Vegetarian based kabab was prepared with soybean tofu and Bengal gram combinations of 50:50, 60:40, 70:30 and 80:20. Protein, carbohydrate and crude fiber contents decreased respectively 6-19%, 11-36% and 3-26% with increase in the proportion of tofu while lipid contents did not change. Total bacterial count (TBC) and yeast and mould increased with storage period up to 5 days. The microbial safety of the product was assured due to TBC (2-4x10³) and yeast and mould (12-14/g) when stored under refrigeration for 3 days. The product with 60:40 combination was most acceptable with sensory score of 7.3 out of 9.

4 tables, 16 ref

007106   Dash S K;Pitam Chandra;Kar A (Dep of Agric Processing and Fd Engng, Orissa Univ of Agric and Technol, Bhubaneswar-751 003) : Evaporatively cooled storage of horticultural produce. J Fd Sci Technol 2006, 43(2), 105-20.

Evaporative cooling (EC), with its ability to reduce the temperature in a confined space, retards the physiological changes of the produce and increases the shelf-life. In turn, the increase in relative humidity (RH) reduces traspiration. Several attempts have been made to use the principle of EC for storage of horticultural produce and develop different types of retain EC structures. The structural configuration and construction materials, ventilation/infiltration rate, water flow rate on the evaporating surfaces, evaporation area and the amount of load significantly affected the inside temperature and RH in such types of structures. These structures extended the shelf-life of fruits and vegetables by 2-5 folds. The EC stores improved the suitability of potatoes for further processing due to the decrease in reducing sugar levels and imparted better ripening index for tomatoes compared to cold stored produce. Because of the high humidity in the storage, the application of fungicides and sprout suppressants are essential. However, due to the higher cost of operation, and need for more careful maintenance than the traditional storages, they are not popular on a commercial scale. More investigations need to be carried out for improving the cooling effects obtained from such structures with better designs, extending the period of use, and selection of alternate cost effective and durable materials.

6 illus, 5 tables, 104 ref

007105   Das P;Raghuramulu N;Chittemma Rao K (Dep of Fds and Nutr, Coll of Hom Sci Assam Agric Univ, Jorhat-785 013) : Determination of bioavailable zinc from Plant foods using in vitro techniques. J Fd Sci Technol 2006, 43(2), 167-70.

One of the reasons for zinc deficiency is poor bioavailability of zinc in populations subsisting solely on plant derived foods. The study was aimed to generate data on zinc, availability from foods of plant origin, common in Indian diets, to provide insight on zinc availability from composite meals. Bioavailable zinc in terms of soluble zinc was determined using in vitro chemical method in various cereals, millets, whole pulses, decorticated pulses (dhal) and green leafy vegetables and compared with the results of bioavailable zinc determined by in vitro method using ⁶⁵Zn. Phytate and phytate to zinc molar ratio were also determined to find out the effect of endogenous phytate on zinc availability. Soluble zinc (%) was highest in green leafy vegetables compared to cereals, millets and pulses. Pulses showed a better availability of zinc compared to cereals and millets. Soluble zinc contents determined by chemical and radioisotopic methods were comparable. Endogenous phytate contents did not influence the amount of available zinc.

1 illus, 4 tables, 64 ref

007104   Dahal N;Swamylingappa B (Dep of Protein Chem and Technol, Cent Fd Technol Res Inst, Mysore-570 020, Email: bhagguru@yahoo.com) : Effect of blanching and EDTA treatment on the oxalate level in colocasia tuber. J Fd Sci Technol 2006, 43(2), 194-5.

Colocasia tuber, having the oxalate content of 341-364 mg/100 g as oxalic acid on dry basis, was subjected to simple processing methods of blanching with or without common salt. Ethylene diamine tetra acetic acid (EDTA) treatments as soaking and blanching were also carried out. Blanching of colocasia with sodium chloride reduced upto 37.2% of oxalate (as oxalic acid). The best method to reduce the oxalate was blanching colocasia with EDTA at 0.1 mM concentration which reduced oxalate up to 80%.

2 illus, 1 table, 8 ref

007103   Chandu N;Prasad M (Dep of Agric Process and Fd Engng, Allahabad Agric Inst (Deemed University), Allahabad-211 007, Email: nidhichandu@rediffmail.com) : Development of guava candies. J Fd Sci Technol 2006, 43(2), 210-2.

Guava (Psidium guajava) candies, were developed by optimizing amount of butter, amount of sugar and storage temperature and also the keeping quality was studied. Candies preparation was optimum at cooking temperature range of 75-85°C for 2 h. Addition of 580 g sugar, 160 g skim milk powder, 40 mg colour per kg of guava pulp was optimum for making good quality guava candies. Candies could be stored safely for 2 months under ambient conditions (20-30°C) while at refrigeration temperature, the shelf-life was 4 months.

1 illus, 2 tables, 5 ref

007102   Bhashyam M K;Hirannaiah B V;Meera M S; Aswathanarayana K N;Ali S Z (Dep of Grain Sci and Technol, Cent Fd Technol Res Inst, Mysore-570 020, Email: akkibhashyam@gmail.com) : Fair average quality (FAQ) analysis of paddy and rice: A relook. J Fd Sci Technol 2006, 43(2), 213-8.

Fair average quality (FAQ) norms for paddy and milled rice are being laid out by the Central Government every year before the start of the procurement season. Rice varieties are classified as 'Grade A' and 'Common' based on shape lenght:breath (L:B ratio) for fixing the procurement price of paddy and for trading of milled rice. Studies were conducted in different States involving more than 175 samples collected from different mandis, godowns and mills and subjected to FAQ analysis, parboiling and milling quality studies. Estimation of cracked grains % in paddy and determination of husk content in sound paddy, naked brown rice, dehusked grains after shelling and milling were anlysed. It was observed that the present norm of fixing the under milled grains a flat 12%, for all types viz. 'Grade A' and 'common' and for raw and parboiled categoreis seem to be deficient due to the fact that the surface topography/contour of brown rices differs. Similarly, tentatively fixing a maximum limit of 0.5% of the presence of brown rice would help in minimizing the damage to rice during storage, parboiling and milling. A relook at these issues, would greatly help in streamling the procurement system of paddy, and trading of milled rice.

2 illus, 7 tables, 36 ref

007101   Bangoura M;Nong Z G (Sch of Fd Sci and Technol, Sth Yangtze Univ, Wuxi, 214036, China) : Removal of odours from milk prepared from peanut. J Fd Sci Technol 2006, 43(2), 205-9.

Effect of heat treatments and soaking of full-fat peanut on sensory evaluation of milk obtained from it was investigated. The result indicated that some amino acids were affected by heat treatments. Amino acid analysis of peanut milk powder (PMP) protein also suggested that lysine, methionine and threonine were the major limiting amino acids. Grinding peanut in hot water and heating milk before spray drying reduced the green or beany flavour of milk, which is characteristic of components like hexanal and octanal. The most satisfactory conditions for preparing PMP consisted of roasting peanut at 120°C for 10 min, soaking at 1:2 peanut:water ratio (w/v) for 8 h, grinding with hot water at 60°C, homogenizing the extract at 28 MPa and spray drying. The nitrogen solubility was markedly lower at pH 4.0-6.0 (isoelectric pH) and maximum at above pH 7 and at pH 2. The mean scores for colour, flavour, taste, bitterness and acceptability of milk extracted from mildly roasted and medium roast peanut, were significantly (p≤0.05) different compared to unroasted, slight dark roast and dark roast peanuts. Aldehydes (over 50% of total volatiles) were the major volatile compounds in peanut milk as observed by solid phase microextraction (SPME) method.

5 illus, 6 tables, 22 ref

007100   Bandyopadhyay M;Chakraborty R;Raychaudhuri U (Dep of Fd Technol and Biochem Engng, Jadavpur Univ, Kolkata-700 032, Email: urcfoodtech@yahoo.co.in) : Comparative study of non-conventional coagulants vis-a-vis traditional coagulant on chhana (an acid and heat coagulated product from milk). J scient ind Res 2006, 65(12), 995-9.

Three non-conventional, low cost, food grade organic acids (acetic acid, fumaric acid, tartaric acid) were effectively used as coagulant at three different concentrations (0.5. 1 and 2) in the manufacture of chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) as substitute for sour whey. Chhana prepared by all type of coagulants including sour whey were found similar in quality. Concentrations (0.5 and 1%) of three acids produced higher yield than sour whey. Fumaric acid (all conc.), tartaric acid (1 & 2%) and acetic acid (2%) gave higher total solid recovery than sour whey. Chhana made by three acids (1 & 2%) contained higher fat and protein than chhana made by sour whey. The three organic acid coagulants produced little bit hardy, chewy, gummy, elastic and cohesive chhana than sour whey but that chhana could be better utilized for making dry chhana sweets. All three organic acid coagulants (1%) were effectively used in the manufacture of chhana as substitute for sour whey.

3 tables, 31 ref

007099   Arora S;Modgil R (Dep of Fds Sci and Nutr, Coll of Hom Sci CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, Email: rajni_modgill@yahoo.com) : Carbohydrates, minerals, phytic acid contents and in vitro protein quality of different cultivars of linseed. J Fd Sci Technol 2006, 43(2), 157-60.

Linseed (Linum Usitatissimum L) var 'Janaki', 'Surbhi' and 'Nagarkot' were analyzed for starch, total sugars, reducing sugars, non-reducing sugars, unavailable carbohydrates, calcium, phosphorous, iron, zinc, antinutritional factor, phytic acid and phytate phosphorous. In vivo protein quality was estimated by feeding to rats and estimating feed efficiency ratio (FER), protein efficiency ratio (PER), nitrogen balance, apparent protein digestibility, biological value, net protein utilization (NPU), net protein ratio (NPR), protein retention efficiency (PRE) and the weight of liver, kidney and spleen. Varietal differences were observed for all the parameters. 'Surbhi' contained higher amounts of carbohydrates and dietary fiber whereas 'Nagarkot' was rich in minerals and had better in vivo protein quality. Incorporation of linseed in the diets of rats at 25% level showed higher biological value, NPU and PER.

4 tables, 17 ref

007098   Ajithkumar K;Naik M K (Dep of Pl Path, Coll of Agric, Raichur-584 101, Email: manjunaik2000@yahoo.co.in) : Detection of aflatoxin producing Aspergillus flavus isolates from chilli and their management by post-harvest treatments. J Fd Sci Technol 2006, 43(2), 200-4.

Infected chilli fruits were collected from the fields, store houses and markets of Raichur, Gulbarga and Bellary districts of Karnataka, India. A total of 16 isolates of Aspergillus flavus were collected from the infected samples, purified and analyzed for aflatoxin B₁ (AFB₁) content by an indirect competitive ELISA. The aflatoxin fungal isolates AFL-10 and AFL-14 produced 6.6 and 10.2 (μg/kg AfB₁, respectively. The highest concentration of 1652.2 μg/kg was produced by AFL-16 isolate followed by AFL-8 with 1081.9 μg/kg. Overall, 88% of isolates Aspergillus flavus obtained from chilli from the districts proved to be toxigenic for AFB₁. Infected chilli fruits were subjected to 4 different types of post-harvest treatments viz., fungitoxicants, botanicals, conventional and eco-friendly chemicals and hot water treatment at 52°C for 5, 10, 15 and 20 min. Treated chilli was dried up to the original moisture level and the growth of Aspergillus flavus was monitored. Among fungitoxicants captan at 0.3%, among botanicals neem seed kernel extract, nimbicidin and pongamia oil each at 5% level were very effective in inhibiting the fungal growth on chilli. Cooking soda at 5% and salt at 10% were equally effective in reducing the fungal growth on fruits of chilli. Hot water treatment at 52°C for 15 min also showed 100% inhibition of growth of Aspergillus spp. on fruits. However, rakshak at 5% concentration, carbendazim and benomyl at 0.15% concentration were next best treatments with over 70% inhibition of growth of aflatoxin producing fungi.

4 tables, 32 ref

006026   Pandey M;Abidi A B;Singh S;Singh R P (Dep of Agric Biochem, Narendra Deva Univ of Agric and Technol, Kumarganj, Faizabad-224 229) : Nutritional evaluation of leafy vegetable paratha. J hum Ecol 2006, 19(2), 155-6.

Investigation was undertaken to determine the nutrient content of different types of leafy vegetable parathas. Green leafy vegetable namely Palak, Chaulai and Bathua were mixed with wheat flour for preparation of parathas. The parathas were analysed for fat, carbohydrate, energy, total sugar, reducing sugar, non reducing sugar, total mineral, lysine and fiber. These recipes were also evaluated organoleptically using nine point scale.

2 tables, 9 ref

006025   Mohanty J;Rath P C;Paramguru R K;Misra V N (Regional Res Lab, , Bhuwaneshwar-751 013, Email: perath@rrlbhu.res.in) : Titanium production technology scenerio. Trans Indian Inst Metals 2006, 59(1), 1-15.

Titanium, in spite of its abundance and numerous favourable properties, is not in use to the extent it deserves. This is due to its prohibitive cost compared to other structural metals such as steel or aluminium. A review on the various approaches towards developing alternative technologies to the existing Kroll's process. With a brief introduction on the occurrence, properties and various current applications of the metal, a detail analysis of various aspects of the alternative processes along with their merits and demerits are discussed. The electrolytic methods involving direct reduction of titanium dioxide have been concluded as the most promising alternatives.

^iia1 illus, 5 tables, 74 ref

006024   Lad S A;Gangotri L T (Surf Coating Technol Dep, Nagpur Univ, Amravati Road, Nagpur-440 033) : Coatings based on rosin modified lac. Paintindia 2005, 55(11), 77,80,2,4.

Esterification of Lac with rosin (Abietic acid) was investigated for the preparation of Rosin modified Lac resins. Four different compositions were tried at 200-220°C. The products obtained were found to have excellent film properties with smooth & glossy finishes. They were also having excellent resistance to water, chemical & solvents. 1:3 weight ratio of lac: rosin was found to give superior results. These rosin modified lac resins were also utilized for the preparation of gloss paint. The paints were found to have excellent film properties with smooth & glossy film. All the samples showed no corrosion or B days in humidity chamber.

1 illus, 10 tables, 36 ref

006023   Kuwar A S;Shimpi S R;Mahulikar P P;Bendre R S (Sch of Chem Sci, North Maharashtra Univ, Jalgaon-425 001, Email: bendrers@rediffmail.com) : Synthesis, characterization and antimicrobial activities of metal complexes of 2-formyl thymol oxime. J scient ind Res 2006, 65(8), 665-9.

Metal to ligand (1:2) complexes with molecular formula [M(HL)₂]_n [HL = anionic form of 2-formyl thymol oxime, M = metal (II) ion] of 2-formyl thymol oxime (H₂L) and its manganese, iron, cobalt, nickel, copper and zinc complexes have been prepared and characterized by elemental analysis, magnetic measurements, molar conductivity, IR and UV-Visible spectroscopy. Complexes were tested for antimicrobial activities against Escherichia coli, Pseudomonas putida, P. fluorescense and Bradyrhizobium japonicum and fungal cultures Aspergillus niger, A. flavus, Fusarium oxysporum, and Allernaria allernata.

1 illus, 4 tables, 11 ref

006022   Khan A K;Roy B C;Dolui S K (Dep of Chem, Jadavpur Univ, Jadavpur, Kolkata-700 032, Email: dolui@tezu.ernet.in) : Effect of thermal and redox initiator on emulsion copolymerization of styrene butyl acrylate and comparison of paint properties. J scient ind Res 2006, 65(9), 744-6.

Emulsion copolymerization of styrene with butylacrylate was carried out by thermal and redox initiator. The effect of initiator on molecular weight of the polymer and performance of surface coatings has been described.

3 tables, 10 ref

006021   Jain S C (NO, , E 6/3 Sunder Milan, Sunder Nagar, S.V. Road Malad (W), Mumbai-400 064) : Additives for powder coatings. Paintindia 2005, 55(11), 71-2,4,6.

006020   Ishwar Singh;Sharma A;Yadav S K;Devender Singh (Dep of Chem, M.D.University, Rohtak-124 001, Email: ishsingh@rediffmail.com) : A bis-azo dye as a chromogenic reagent for determining traces of copper in foodstuffs, blood sera and body tissues. J Indian Chem Soc 2006, 83(1), 97-10.

Newly synthesized bis-azo dye, 2,6-bis(1-hydroxy-2-naphthylazo)pyridine has been found to be a very sensitive and highly selective reagent for determining copper. Beer's law is followed upto 1.6 ppm with an optimum concentration range of 0.25-1.0 ppm of Cu^II. Sandell's sensitivity was calculated to be 0.0012 μg cm^-2 with molar absorptivity of 5.2 x 10⁴ dm mol^-1 cm^-1 at 570 nm. Copper has been determined with the reagent in milk, food-grains, tea-leaves, human blood sera and body tissues.

^ssc1 table, 4 ref

006019   Gite V V;Kulkarni R D;Hundiwale D G;Kapadi U R (NO, North Maharashtra Univ, Jalgaon-425 001) : Additives for solvent-borne, waterborne & speciality purpose coatings. Paintindia 2005, 55(11), 63,6,8,70.

19 ref

006018   Dewan S;Tamang J P (Dep of Bot Fd Microbiol Lab, Sikkim Goverment Coll, Cangtok-737 102, Email: jyoti_tamang@hotmail.com) : Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim Himalayas. J scient ind Res 2006, 65(9), 747-52.

Chhu, a traditional fermented milk product prepared from cow milk or yak milk in Sikkim, India, contains: lactic acid bacteria (LAB), 8.1-8.8; yeasts, 6.0-6.9; and total viable counts, 8.9-9.2 Log cfu/g. No mould was detected. LAB were identified as Lactobacillus alimentarius, Lb. farciminis, Lb. salivarius, Lb. bifermentas, Lb. brevis and Lactococcus lactis subsp. cremoris, all of which showed a high degree of hydrophobicity, suggesting a possible probiotic character. Yeasts were identified as Saccharomycopsis crataegensis and Candida castellii. LAB produced a wide spectrum of enzymes. None of the strains produced bacteriocin and biogenic amines. Most strains of LAB coagulated skim milk with a moderate drop in pH. A proximate composition of Chhu was similar to a typical cheese.

2 illus, 4 tables, 21 ref

006017   Banik R M;Prakash M (Sch of Biochem Engng, Inst of Technol Banaras Hindu Univ, Varanasi-221 005) : Purification and characterization of laundry detergent compatible alkaline protease from Bacillus cereus. Indian J Biotechnol 2006, 5(3), 380-4.

Alkalophilic bacterium, Bacillus cereus produced an extracellular alkaline protease, which was found to be active at high temperature and pH range, suitable for commercial laundry detergents. B. cereus protease was partitioned in different aqueous two-phase systems such as PEG/dextran, PEG/potassium phosphate, PEG/sodium citrate, PEG/magnesium sulphate and PEG/sodium dihydrogen phosphate and best separation was found in PEG/potassium phosphate system. Therefore, production of protease was performed by the method of extractive fermentation in aqueous two-phase system composed of PEG 4000/potassium phosphate. Enhanced production was obtained in aqueous two-phase system as it overcomes the limitation of catabolic repression and product inhibition. The enzyme was purified to homogeneity by procedures including ammonium sulphate precipitation, concentration by ultrafiltration, anion exchange chromatography and gel filtration. The purified enzyme had specific activity 3256.05 U/mg and found to be a monomeric protein with a molecular weight of 28 kDa on sodium dodecyl sulfate/polyacrylamide gel electrophoresis (SDS-PAGE). Its maximum protease activity against casein was found to be at pH 10.5 and at 50°C. Proteolytic activity of the enzyme was detected by casein zymography, which gave a very clear protease activity zone on gel that correspond to the band obtained on SDS-PAGE with a molecular weight nearly 31 kDa. Protease was inhibited by specific serine protease inhibitors, suggesting the presence of serine residues at the active site of the enzyme.

5 illus, 3 tables, 16 ref

006016   Athawale V D;Joshi K R (Chem Dep, Univ of Mumbai, Vidyanagari, Santacruz (East), Mumbai-400 098) : The effect of cross-linker (HMMM) on aliphatic urethane oils synthesized using enzymatically modified castor oil. Paintindia 2005, 55(11), 53,6,8,60,2.

Hydroxyl functional aliphatic urethane oil was synthesized using enzymatically-modified castor oil. Lipase catalysed interesterification of castor oil and linseed oil was carried out at near ambient temperature instead of at higher temperature used in chemically catalysed reations. The interesterified product was further reacted with isophorone diisocyanate to form -OH terminated urethane oils. Hexa (methoxymethyl)melamine (HMMM) was used as a cross-linker to study the effect of cross-linker on coatings properties of urethane oils. Very light coloured urethane oils were obtained. The use of HMMM showed a very significant improvement in drying time. hardness, flexibility, storage stability, solvent resistance and impact resistance. However, as the % of HMMM increased a very poor chemical resistance towards water, acid and alkali was observed.

4 illus, 2 tables, 19 ref

005083   Ramasamy D;Abraham R J J;Manoharan A (NO, Inst of Fd and Dairy Technol, Koduvalli, Alamathy (Post), Chennai-600 052) : Organoleptic study on naturally colored and flavoured sterilized milk extracts of plant. J Vet Publ Hlth 2005, 3(2), 115-7.

Colour, flavour acceptability and shelf life studies of sterilized flavoured milk prepared with extracts of beetroot (2%), carrot (5%) and stevia (2%) separately, and also in combination with cardamom (0.2%) and with instant coffee powder was studied. The results showed that flavoured milk prepared from carrot juice with cardamom powder retained its colour and flavour, and was more acceptable during the storage period of 6 months, followed by flavoured milk prepared from instant coffee powder.

1 table, 8 ref

005082   Kailath A J;Arvind Kumar;Mitra A (Div of Mater Sci and Technol, Natn Metall Lab, Jamshedpur-831 007, Email: ansu@nmlindia.org) : Effect of metalloids on crystallization and magnetic behaviour of FeCoSiB based metallic glass. Bull Mater Sci 2006, 29(2), 127-31.

Series of amorphous iron-cobalt alloys with varying metalloid, boron and silicon contents were studied for their thermal stability and magnetic behaviour. The crystallization temperature and thermal stability increased with the silicon content. Good soft magnetic properties were observed for the materials with nominal composition, (Fe_0.79Co_0.21)₇₇Si_12.2B_10.8. The magnetic properties were further improved by annealing.

7 illus, 2 tables, 12 ref

005081   Gaikwad P D;Shirale D J;Gade V K;Savale P A; Kharat H J;Kakde K P;Hussaini S S;Dhumane N R;Shirsat M D (Dep of Phys, Dr Babasaheb Ambedkar Marathwada Univ, Aurangabad-431 004, Email: mdshirsat_bamu@yahoo.co.in) : Synthesis of H₂SO₄ doped polyaniline film by potentiometric method. Bull Mater Sci 2006, 29(2), 169-72.

Sulphuric acid doped poly aniline films were synthesized in aqueous acidic media. The polyaniline film deposited on platinum electrode exhibits highest conductivity. The conductivity of each H₂SO₄ doped polyaniline sample was determined by the four-probe technique. The current-voltage curve exhibits that polyaniline sample has an ohmic behaviour. Experiments were conducted to establish the conductivity of the sample from room temperature to 110°C. The current was set constant. It has been observed that at lower current as well as higher current conductivity of the polyaniline sample is due to the electrons transferred to the conduction band. It is observed that the concentration ratio of 0.2 : 1 of aniline and H₂SO₄ for synthesis of PANI film on platinum electrode shows good conductivity.

8 illus, 2 tables, 13 ref

005080   Fellah S;Romdhane M;Abderraba M (Unit de recherche physico-chimique moleculaire, IPEST, BP 51, La Marsa 2070 Tunis, Tunisie) : Extraction and study of essential oil of Salvia offficinalis from Tunis (Tunisa). Biosci Biotechnol Res Asia 2005, 3(2), 163-70.

The composition of the essential oils of the aerial parts of Salvia officinalis, obtained by steam distillation, collected from an area in the northern suburb of Tunis, was analyzed by GC-MS and GC-FID. The essential oils of the organic phase and those extracted from the aqueous phase by steam distillation have a different chemical composition. More than 95% of the total of components was detected. The main components are: α-thujone (21,13%-33,52%), β-thujone (7,11%-6,24%), eucalyptol (1,19%-12,06%), camphor (20,69%-54,29%) and the caryophyllene (0,61%-6,75%). The chemotype of the Salvia officinalis studied is the α-thujone.

1 illus, 3 tables, 35 ref

005079   Chandran K;Nithya R;Sankaran K;Gopalan A; Ganesan V (Div of Mater Chem, Indira Gandhi Cent for Atom Res, Kalpakkam-603 102, Email: ganesh@igcar.gov.in) : Synthesis and characterization of sodium alkoxides. Bull Mater Sci 2006, 29(2), 173-9.

Alcohol route is being adopted for cleaning sodium from sodium-wetted small components of coolant circuits of fast reactors. For better understanding of sodium-alcohol reactions and their energetics, the data on thermo-chemical properties such as heats of sodium-alcohol reactions, heats of dissolution, heat capacities, thermal decomposition behaviour, etc. of their end products are essential. In order to generate such data, high purity sodium alkoxides, viz. sodium methoxide, sodium ethoxide and sodium n-propoxide, were prepared by reacting sodium metal with respective alcohol. These compounds were characterized using X-ray diffraction technique and IR spectroscopy. The elemental analysis was carried out by CHNS analyser and atomic emission spectroscopy. Normal chain sodium alkoxides were found to exhibit tetragonal crystal structure. Crystal structures of sodium ethoxide and sodium n-propoxide are reported for the first time. The IR spectrum of sodium n-propoxide is also reported for the first time.

4 illus, 4 tables, 34 ref