003981   Tiwari N (Chemical Engineering Dep, Indian Institute of Technology Kanpur, Kanpur, Uttar Pradesh-208 016, Email: naveent@iitk.ac.in) : Dynamics of a spreading thin film with gravitational counterflow using slip model. Sadhana 2015, 40(3), 1023-31.

Thin liquid films can be made to spread along a solid surface by application of temperature gradients at the liquid-gas interface. The surface tension of usual liquids decreases linearly with temperature thus producing the driving thermo-capillary stresses due to the applied temperature gradient. These spreading films are susceptible to a fingering instability at the advancing solid-liquid-vapor contact line, which is linked to the development of a capillary ridge near the advancing front. A thin film climbing up on a vertical substrate against gravity shows interesting dynamics due to strong opposing gravitational counterflow. At the contact-line of the spreading film, slip-model is used to alleviate the stress-singularity due to more usual no-slip boundary condition. It is shown that depending upon the magnitude of a gravitational drainage parameter the steady-profiles of the spreading films show qualitatively different dynamics. The dynamics is in agreement with the experimentally observed profiles in the literature as well as computed profiles using precursor-film model at the contact-line in some earlier theoretical studies. Briefly, their stability behavior is also discussed.

4 illus, 23 ref

003980   Thaokar R M (Chemical Engineering Dep, Indian Institute of Technology, Mumbai-400 076, Email: rochish@che.iitb.ac.in) : Oscillatory and electrohydrodynamic instabilities in flow over a viscoelastic gel. Sadhana 2015, 40(3), 1001-22.

Stability of oscillatory flows over compliant surfaces is studied analytically and numerically. The type of compliant surfaces studied is the incompressible viscoelastic gel model. The stability is determined using the Floquet analysis, where amplitude of perturbations at time intervals separated by one time period is examined to determine whether perturbations grow or decay. Oscillatory flows pas viscoelastic gels exhibit an instability in the limit of zero Reynolds number, and the transition amplitude of the oscillatory velocity increases with the frequency of oscillations. The transition amplitude has a minimum at a finite wavenumber for the viscoelastic gel model. The instability is found to depend strongly on the gel viscosity η_g, and the effect of oscillations on the continuation of viscous modes at intermediate Reynolds number shows a complicated dependence on the oscillation frequency. Experimental studies are carried out on the stability of an oscillatory flow past a viscoelastic gel at zero Reynolds number, and these confirm the theoretical predictions.

19 illus, 1 table, 13 ref

003979   Sukhpreet Kaur;Aggarwal P (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: sukhpreetnagra1@gmail.com) : Quality characteristics and shelf life study of ready to fry dehydrated potato snack premix. Hortflora Res Spectrum 2015, 4(3), 209-13.

A technique for development of ready-to-fry dehydrated potato snack premix incorporating potato flour, rice flour and various spices was standardized. The prepared dehydrated potato snack premix was packed in LDPE bags and stored at room temperature for a period of 6 months to study the shelf-life and quality attributes of the prepared product. The physicochemical parameters including ash content, protein content, Free fatty acids and peroxide value of dehydrated premix remained unaffected during storage up to six months with the exception of moisture which increased significantly (p <60> 0.05) during storage. Slight but significant (p <60> 0.05) reductions in bioactive components including total phenolics and total antioxidant activity of dehydrated snack premix occurred during storage. The ready to eat fried potato snack prepared from dehydrated premix was found to be highly acceptable for up to 6 months of storage without any change in sensory quality.

1 illus, 3 tables, 19 ref

003978   Sivapriya J;Saravanan P;Saranya P;Gandhi N N; Renganathan S (Chemical Engineering Dep, Anna Univ, Alagappa College of Technology, Chennai-600 025) : Kinetic studies on biosorption of acid blue 15 using nuisance weed Salvinia minima. Indian J envir Prot 2014, 34(3), 189-98.

Aquatic plant Salvinia minima biomass used as a sorbent for the removal of acid blue 15 from an aqueous solution was investigated. Experiments were performed by varying biosorbent dosage from 0.2 to 1.0 g/L, pH ranged from 2 to 7 and initial dye concentration from 30 to 110 mg/L at batch mode. The kinetic data were analyzed with Pseudo first-order and Pseudo second-order kinetic modeling for various initial dye concentration at different time. Langmuir and Freundlich adsorption isotherm models were used for analysis equilibrium data. Biosorption mechanism was analyzed by intraparticle diffusion model. The surface morphology of the S. minima biomass was analyzed by scanning electron microscope. Functional group present onto the 5. minima biomass was analyzed by the Fourier transform infrared spectra.

6 illus, 3 tables, 36 ref

003977   Singh P;Sahoo J;Chatli M K;Biswas A K (Livestock Products Technology Dep, Guru Angad Dev Veterinary and Animal Sciences Univ, Ludhiana-141 004, Email: pssandhulpt@gmail.com) : Optimization of the level of rice flour in chicken meat caruncles. Indian J vet Res 2014, 23(1), 10-20.

Study was conducted to optimize the level of rice flour for the development of chicken meat caruncles (CMC). Three different levels of rice flour-12.25% (T-1), 17.50% (T-2) and 22.75% (T-3) were undertaken along with control (without rice flour) for this study. The pH and water absorption index of CMC was significantly higher (P<60>0.05) in control than treated CMC. Emulsion stability (97.47-98.06%), cooking yield (51 70-52.13%) and water solubility index (0.039-0.051) did not differ significantly between control and treated samples. Moisture (4.96-5.79%), protein (21.41-36.41%), ash (3.25-4.15%)and carbohydrate? (42.78-58.81%) were significantly increased (PO.05) in all the treated samples than control CMC. Hardness was significantly higher (P<60>0.05) in T-3 (84.33) as compared to control (61.39) and T-l (66.67). L* value of T-l (42.16) and T-2 (41.79) were found to be significantly higher (P<60>0.05) as compared to control (36.81) and T-3 (38.25) batches. The b* value and hue angle of T-l was significantly higher (P<60>0.05) than control samples. Among the treated samples, all the sensory attributes viz. colour/appearance, flavour, after-taste, meat flavour intensity and overall acceptability were significantly higher (P<60>0.01) at 12.25% rice flour level (T-1) as compared to others except crispiness. On the basis of sensory quality, 12.25% incorporation of rice flour was adjudged as optimum in chicken meat caruncles. Also it imparted desirable colour to product in addition to increase in cooking yield, moisture, hardness and crispiness. Therefore, snack food industry can effectively utilize 12.25% rice flour and 65% spent hen meat after tenderization for the development of good quality meat snacks.

4 tables, 23 ref

003976   Sharma S;Arunachalam K;Arunachalam A;Andola H C (School of Environment and Natural Resources, Doon Univ, Dehradun-248 001, Email: kusumakki@yahoo.com) : Composition of essential oil of nursery-grown Perilla frutescens (L.) in India. Med Pl 2015, 7(3), 245-7.

Genus Perilla is important due to its medicinal properties and as well as for vital aroma compounds of commercial importance. The present study determined the components of essential oil of Perilla frutescens grown in nursery conditions in Uttarakhand Shiwaliks. The leaves of P. frutescens collected during October 2014 at full blooming stage were hydro-distilled to havea yellow coloured oil with the yield of 0.38% (v/w). The obtained essential oil was analysed by gas chromatography mass spectrometry and identified 6 main components, amounting 99.97% of the oil. Among the detected compounds, the two major components were 2-Furyl-n-PentylKetone (67.98%) and l-Methyl-2-Methylene-transdecalin (29.12%).

^ssc2 tables, 9 ref

003975   Shankar V (Chemical Engineering Dep, Indian Institute of Technology, Kanpur-208 016, Email: vshankar@iitk.ac.in) : Stability of fluid flow through deformable tubes and channels: an overview. Sadhana 2015, 40(3), 925-43.

Aim of this paper is to provide a systematic overview of the study of instabilities in flow past deformable solid surfaces, with particular emphasis on internal flows through tubes and channels. The subject is certainly more than five decades old, and arguably began with Kramer's pioneering experiments on drag reduction by compliant surfaces. This was immediately followed by the theoretical studies of Benjamin and Landhal in the early 1960s. Most earlier theoretical studies were focused on stability of external flows such as boundary layers, and used relatively simple wall models composed of spring-backed plates. There has been a resurgence in the field since the mid-1980s, and more attention was focused on internal flows through deformable tubes and channels. The wall deformation was described by both phenomenological spring-backed plate models and continuum linear viscoelas-tic solid models. All these studies predict several types of instabilities in flow past deformable surfaces. This paper will attempt to place the various theoretical results in perspective, and to classify the instabilities predicted by various studies. Recent studies have also emphasized the importance of using a frame-invariant constitutive model, such as the neo-Hookean model, for the solid deformation. Until recently, however, the field has been dominated by theoretical and numerical studies, with very little experimental observations to corroborate the theoretical predictions. Recent experiments in flow through deformable tubes and channels indeed show instability at Reynolds number much lower than their rigid counterparts, and the experimental observations are in qualitative agreement with some of the theoretical predictions. There have also been a few studies on the non-linear aspects of the instability using the weakly non-linear formulation to determine the nature of the bifurcation at the linear instability. A brief discussion on weakly nonlinear analyses is also provided in this paper.

8 illus, 66 ref

003974   Pednekar S K (NO, Kansai Nerolac Paints Limited, Nerolac House, G.K. Marg, Lower Parel, Mumbai-400 013, Email: paintindia@gmail.com) : Nanotechnology in marine coatings for better corrosion resistance. Paintindia 2014, 64(6), 92-106.

Marine corrosion prevention which is a headache of all marine engineers and manufacturers can be controlled by new technology - Nanotechnology. Saltwater is major factor for marine corrosion. Regular conventional coating can protect normal water corrosion but corrosion rate of saltwater is comparatively higher than normal water, so it is necessary to use better corrosion protection coating which can withstand in very severe conditions of marine environment. Incorporation of Nano pigment instead of conventional pigments in marine primer and epoxy coating offers significant barrier properties for corrosion protection. Compared to the conventional coating, in nanocoating, impermeability of water, lower porosity, lower cracking potential, barrier effect and Lotus effect of nano pigment improves resistance to corrosion. The article will talk about improvement of marine corrosion prevention and to overcome problems of conventional coatings by nanotechnology.

11 ref

003973   Patel H;Patel H;Chudasma A;Patel N (NO, Shri J.J.T. Univ, Jhunjhunu, Rajasthan) : In-vitro cytotoxicity studies for calcium coated liposome. Int J pharm Res Biosci 2014, 3(3), 581-90.

Cytotoxicity testing is currently conducted using animals, studies published have shown a correlation between in vivo and in vitro acute toxicity. The use of cell culture in vitro as an alternative approach to predict acute lethality in vivo has been under study for almost 50 years. Numerous demonstration of correlations between cytotoxicity in vitro and animal lethality in vivo exist. In-vitro cytotoxicity studies were performed for Vinblastine sulfate loaded liposomes. For H1299cells, after 48 h incubation, calcium phosphate coated liposome (IC₅₀=1.5μM) exhibit superior cytotoxic activities to liposome (IC₅₀=4.25μM) and free VBS (IC₅₀=6.75μM). Liposomal formulation show higher cytotoxicity compared to free VBS. However, calcium phosphate coated liposome exhibit higher cytotoxicity than liposome and free VBS.

8 ref

003972   Nishani N L;Pavithra R;Lavanya S;Saranya P; Gandhi N N;Renganathan S (Chemical Engineering Dep, Anna Univ, Alagappa College of Technology, Chennai-600 025) : Phytoaccumulation of methylene blue dye from aqueous solution using Potamogeton crispus. Indian J envir Prot 2014, 34(3), 224-30.

In the current investigation bioaccumulation studies were performed for the removal of methylene blue dye from an aqueous solution using live Potamogeton crispus. The effect of various parameters, such as biosorbent dosage in fresh weight (2-10 g/L), pH (4-8) and initial dye concentration (1-5 mg/L) were studied. Maximum uptake capacity of the methylene blue using P. crispus was observed as 30.3 mg/g at a biosorbent dosage of 2 g/L (fresh weight), at pH 7 and at 5 rng/L initial dye concentration. The functional groups on the biosorbent were analyzed using Fourier transform infrared analyzer (FTIR). Equilibrium data was analyzed using Langmuir and Freundlich adsorption isotherm models. Freundlich adsorption isotherm was found to be fitted well.

4 illus, 1 table, 19 ref

003971   Murugan M;Jansi Rani M;Subramaniam P; Subramanian E (Chemistry Dep, Sri K.G.S. Arts College, Srivaikuntam, Tuticorin-628 619) : Fluoride removal from aqueous solution using batch, column and home water treatment method by low cost adsorbent: Prosopis spicigera L. wood (PSLW) carbon. Indian J envir Prot 2014, 34(3), 207-16.

Agricultural low-cost material, Prosopis spicigera L. wood (PSLW) was carbonized and used as an adsorbent for removal of fluoride from aqueous solution by batch, column and clay filter (home water treatment) methods. The adsorbent was characterized by BET method (nitrogen adsorption at 77 K) for pore and textural properties, scanning electron microscopy for surface morphology, potentiometric titration for pH_ZPC FTIR for surface functional group and Boehm estimation of surface functional groups. The adsorption of fluoride ion on PSLW carbon was carried out at different pHs, adsorbate concentrations and contact time, adsorbent dosage and temperature conditions to determine the optimum condition for adsorption. Batch adsorption experiments show that maximum defluoridation was at pH 1.0. Pseudo first order kinetics (Lagergren), pore diffusion and surface mass transfer models were used to evaluate the kinetic parameters and adsorption mechanism. To describe the equilibrium isotherm process, the data were analyzed using Langmuir model. Thermody-namic behaviour of the adsorption reaction indicates an endothermic spontaneous adsorption process. Column data were analyzed using Thomas model. Exhausted PSLW carbon was regenerated with alkali.

11 illus, 5 tables, 21 ref

003970   Kamani P K (Oil and Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur-208 002) : Forms of corrosion: corrosion fatigue - part 14. Paintindia 2014, 64(6), 107-11.

The demand for high strength-to-weight ratio materials, especially in aerospace is increasing where resistance to fatigue failure is primary criteria. There are, undoubtedly, various other places where fatigue resistance is taken as a key requirement in selecting the material. The aggressive environments have also a deleterious effect on the fatigue life. Therefore, it is pragmatic to understand the corrosion fatigue and fatigue-environment interaction while selecting the material of construction. Corrosion fatigue is a localised form of corrosion caused by the presence of voids, cavities, gaps, and / or deposition of din, dust, mud on a metallic surface. The proper selection of composition, coatings, inhibitors, can improve the life of fatigue failure.

6 illus, 47 ref

003969   Heuer M;Eichenberger F;Herrwerth S (NO, , Evonik Hanse GmbH, D-21502 Geesthacht, Germany, Email: paintindia@gmail.com) : Small and smaller- incorporating nanosilica technolgy of different particle size for new improvemtns in UV-curable coatings. Paintindia 2014, 64(6), 60-4.

8 illus, 14 ref

003968   Ghosh S (NO, , Kansai Nerolac Paints Ltd., Email: paintindia@gmail.com) : Polysiloxane coating technology. Paintindia 2014, 64(6), 51-8.

Polysiloxane topcoats offer unique properties such as long life expectancy, low maintenance cost, superior weatherability, good corrosion protection, fast dry to handle properties, low VOC content, non-isocyanate regulation compliance and extreme durability. Many specifiers and applicators have utilized the cost effectiveness and life to first maintenance of the Siloxane two coat systems (i.e. zinc rich epoxy or inorganic zinc rich primer) in preference to the use of three or more coat systems. Having Si-O bonds, it provides excellent resistant properties. Organic modification such as Epoxy/Acrylic Polysiloxane provides optimum performance as well as reduced application cost. It has excellent gloss retention as compared to state of the art Aliphatic Polyurethane coatings.

^iia5 tables, 8 ref

003967   Gaurav;Shankar V (NO, Indian Institute of Technology Roorkee, Roorkee, Email: goravfch@iitr.ac.in) : Manipulation of interfacial instabilities by using a soft, deformable solid layer. Sadhana 2015, 40(3), 1033-48.

Multilayer flows are oftensusceptible to interfacial instabilities caused due to jump in viscosity/elasticity across thefluid-fluid interface. It is frequently required to manipulate and control these interfacial instabilities in various applications such as coating processes or polymer coextrusion. We demonstrate here the possibility of using a deformable solid coating to control such interfacial instabilities for various flow configurations and for different fluid rheological behaviors. In particular, we show complete suppression of interfacial flow instabilities by making the walls sufficiently deformable when the configuration was otherwise unstable for the case of flow past a rigid surface. While these interfacial instabilities could be suppressed in certain parameter regimes, it is also possible to enhance the flow instabilities by tuning the shear modulus of the deformable solid coating for other ranges of parameters.

9 illus, 25 ref

003966   Gangwar P (Application & Technology Development Coatings, Adhesives and Specialties Bayer MaterialScience Private Limited, Thane, Email: paintindia@gmail.com) : Waterborne temporary functional coatings - for temporary protection of plastics, plastic films, metal glass and more. Paintindia 2014, 64(6), 66-7.

4 illus

003965    (NO, , ) : Mathematics in paint technology - XI calculations related to paint machinery. Paintindia 2014, 64(6), 80-3.

002988   Zubairuddin S M;Sonkar C;Masih D;Sonkar N (Food Process Engineering Dep, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-211 007) : Development and quality evaluation of ragi fortified cake. Allahabad Fmr 2015, 70(2), 23-6.

Study was done on formulation of ragi fortified cake from ragi flour. The ragi was used for cake preparation. The ragi flour was incorporated in the traditional recipe to replace wheat flour at levels of 0, 90-10, 80-20, and 70-30 percent in preparation of cakes. Result of sensory (appearance, color, flavour, texture, taste, and overall acceptability ) evaluation revealed that the 80-20% addition of the ragi flour is having higher overall acceptability, taste, texture and flavour and it was accepted by the panelists members. However, a declining trend in acceptability was observed with increasing level of ragi flour for all the sensory characteristics. The nutritional value of the cake (as determined through nutrient analysis of Moisture, Protein, Fat, and Ash,) with 70-30 percent of ragi flour was best according to nutritional value. The cake prepared by supplementation with ragi flour will be beneficial for growing children, teenagers, pregnant women, lactating women and anaemic patients.

2 illus, 2 tables, 20 ref

002987   Thakur S N;Rajni Kant;Chandra R (Dairy Technology Dep, Warner School of Food and Dairy Technology, Sam Higginbottom Institute, Allahabad-211 007) : Preparation of rosogolla from a blend of cow milk and soya milk. Allahabad Fmr 2015, 70(2), 6-9.

Highest mean score for Moisture (%) of rasogolla (46.24) was obtained for treatment T0 (control), followed by T₁ (44.59), & T₂ (43.11). The minimum score (42.11) was obtained by T₃ the difference in score for moisture of rasogolla was significant. The highest mean score for fat (%) of rasogolla (6.91) was obtained for treatment T₀ (control) followed by T₁ (5.92), & T₂ (5.77). The minimum score (5.38) was obtained by T₃ the difference in score for fat of rasogolla was significant. The highest mean score for protein (%) of rasogolla (6.82) was obtained for treatment T₃ followed by T₂ (6.48), & T₁ (6.12). The minimum score (5.88) was obtained by T₀ (control) treatment. The difference in score for protein of rasogolla was significant. The highest mean score for ash (%) of apple butter (2.66) was obtained for treatment T₃ followed by T₂ (2.45), & T₁ (2.02) the minimum score (1363 was obtained by T₀ (treatment). The difference in score for ash of rasogolla was significant. The highest mean score for carbohydrate (%) of rasogolla (43.03) was obtained for treatment T₃ followed by T₂ (42.18), & T₁ (41.34) the minimum score (39.34 was obtained by T₀ (treatment).The difference in score for carbohydrate of rasogolla was significant. The highest mean score for overall acceptability of rasogolla (8.20) was obtained for treatment T₁ followed by T₀ (8.12), & T₃ (7.76). The minimum score (7.64) was obtained by T₁ (treatment).The difference in score for overall acceptability of rasogolla was significant.

1 illus, 4 tables, 5 ref

002986   Sinha J;Chandra R;Gupta E (NO, Warner School of Food & Dairy Technology, Allahabad-211 007) : Preservation of carrot for 180 days through hurdle technology. Allahabad Fmr 2015, 70(2), 29-34.

Hurdle technology is a combination of different treatments. To develop suitable hurdle treatment for preservation of carrot, first fresh carrot was blanched at 100°C for 60 sec., followed by dipping into 0.25% potassium metabisulphite for 10 minutes. Then blanched carrot were steeped into different concentrations & combinations of preservatives- P₀ (Control sample-fresh without treatment), P₁ (35°Brix Syrup+8% Salt+500 ppm Potassium metabisulphite), P₂ (35°Brix Syrup+10% Salt+400 ppm Potassium metabisulphite), P₃ (35°Brix Syrup+12% Salt +300 ppm Potassium metabisulphite), P₄ (25°Brix Syrup+8% Salt+500 ppm Potassium metabisulphite+100 ppm Sodium benzoate). P₅ (25°Brix Syrup+10% Salt+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate) and P₆ (25°Brix Syrup+12% Salt+400 ppm Potassium metabisulphite+300 ppm Sodium benzoate). Steeped carrot were aseptically packed into food grade polyethylene pouches & stored at two different temperatures T₁(30-37°C) & T₂(5-7°C)| for different time intervals i.e. 0, 30, 60, 90, 120, 150 and 180 days respectively. Thus there are 14 combinations of treatments under study- P₀/T₁, P₀/T₂, P₁/T₁, P₁/T₂, P₂/T₁, P₂/T₂, P₃/T₂, P₃/T₂, P₄/T₁, P₄/T₂, P₅/T₁, P₅/ T₂, P₆/T₁& P₆/T₂ for 180 days of storage period. Among 14 different treatments, the treatments which remained microbial safe for 180 days of storage period were P₆/₁, P₆/T₂ and P₅/T₂. Among these three, treatment P₆/T₂ was scored lowest in physical and highest in highest in sensory & nutritional evaluation. So best hurdle treatment for preservation of carrot till 180 days of storage period was P₆/T₂.

4 tables, 23 ref

002985   Singh P;Arvind Kumar;Kaur M;Kumar S (Livestock Products Technology Div, Faculty of Veterinary Sciences, SKUAST, Email: drarvindlpt@gmail.com) : Storage quality and shelf life evaluation of chicken patties substituted with rabbit meat at refrigeration temperature (4±1°C). Indian vet J 2015, 92(4), 42-4.

The present study was undertaken to utilize and popularize the rabbit meat quality by substituting it in chicken patties. Designer patties were optimized based on sensory evaluation for their preparation. Chicken patties @ 50% of rabbit meat substitution were found to be the most suitable. During refrigerated storage (4±1°C) of patties with substitution rabbit meat @50% in chicken were found acceptable up to 14 days on the basis of physico-chemical (TBA, FFA), sensory as well as microbiological parameters analysis. The use of rabbit meat and chicken in meat products offers processors the opportunity to improve the nutritional and functional qualities of their meat products.

12 ref

002984   Sharma S;Singh S (Food Science and Nutrition Dep, Banasthali Univ, P.O. Banasthali Vidyapith, Rajasthan, Email: sheelsh56@gmail.com) : Prosopis cineraria (L.) pods: a dessert delicacy and disease mitigating foodstuff. J funct envir Bot 2015, 5(1), 59-63.

Prosopis cineraria (Linn) Druce is commonly known as 'Khejri' and has been given the sobriquet 'king of desert' for its valuable nutritional and health-enhancing properties. The present investigation has been aimed at determining proximate and phytochemical composition and antioxidant potential of P. cineraria (L.) Druce. The food stuff contained 21% protein, 63% carbohydrate and qualifies for a low-fat food option containing 1.05% fat. It has reasonably good antioxidant potential as DPPH, ABTS and FRAP activities stood at 59.2% inhibition, 89.2% inhibition and 1.33 mmol Fe^{2+ equivalents/100 g, respectively. Of phytochemical content, it contains 48.06, 3.8 and 64.0 mg/g of total phenol, tannins and flavonoids, respectively. The pod extract possessed antioxidant activity to act as an antidote against free radical generation so as to make this food stuff health enhancing.}

1 illus, 3 tables, 16 ref

002983   Rajni Kant;Chandra R (Dairy Technology Dep, Warner School of Food and Dairy Technology, SHIATS, (Formerly AAI-DU), Allahabad-211 007) : Technological and quality aspects of chhana based sweet "khurma". Allahabad Fmr 2015, 70(2), 1-5.

Different temperature of coagulation such as 85 and 80°C were investigated for getting good quality chhana suitable for preparation of Khurma. Among all, 85°C was found suitable as Khurma produced was hard, succulent and less spongy and got sensory scores as 8.6, 9.0 and 8.88 on 9-point Hedonic scale for flavour, body & texture and colour & appearance respectively. Amongst different cooking time of chhana cube such as 30 minutes and 45 minutes were studied for getting good quality of Khurma preparation. Among all, 45 minutes found suitable as Khurma produced was semi hard, slight spongy, pleasant flavour and brown colour and got sensory score as 8.14,8.34 and 8.27 on 9-point Hedonic scale for flavour, body & texture and colour and appearance respectively. Effect of different milk ratio (buffalo milk: cow milk), such as, 80:20 and 85:15 of mixed milk on quality of chhana and Khurma were studied. Khurma sample prepared from mixed milk with 85:15 ratio was found suitable as Khurma produced was hard, slightly spongy and coarse and got maximum sensory scores as 7.89, 8.04 and 8.07 on 9-point Hedonic scale for flavour, body & texture and colour & appearance respectively, and also retain the cube shape of Khurma during cooking. They were observed for 15 percent dilution of buffalo milk with cow milk. Higher dilution caused slight reduction in flavour scores and cubes developed sponginess with a tendency to flatten during cooking in sugar syrup. Concentration of sugar syrup i.e. 70%, Khurma samples cooked in 70 percent sugar syrup were preferred most because of their light brown colour, cube shape, pleasant flavour and free from any surface crakes. A minimum cooking time of 45 min was recommended for manufacturing good quality Khurma as samples obtained on cooking for 30 min secured minimum scores for each sensory attribute except for flavour standardization of milk with 85 part buffalo milk and 15 part cow milk and its heating to temperature 100°C, with slow and continuous agitation at temperature around 85°C, coagulation with 2.0 percent citric acid solution, draining, pressing for 15 min, chilling & forming into cube shape and cooking in 70 percent sugar syrup for 45 min followed by soaking in 60.0 percent sugar syrup and packaging.

5 tables, 7 ref

002982   Rajeev Kumar;Lakshmi Bala K;Avanish Kumar (Food Process Engineering Dep, SHIATS, Allahabad, Uttar Pradesh-211 007) : Development of value added product from citrus peel. Allahabad Fmr 2015, 70(2), 39-44.

In preparation of citrus peel candy cut rectangular suitable size cube from the fully mature ripe washed peeled fruits the peels were than blenched in water for 10 minutes. 330g of sugar were dissolved in 500ml of distilled water & syrup concentration was 40% and the syrup solution was filtered the pieces were then dipped in syrup solution for a night. In the next day the syrup was boiled the raise the °Brix to 60% and peels where dipped in it over night the third day, the syrup was again boiled to raise the concentration of syrup to 75% °Brix the peels where then dipped in it for a week. The peels (pieces) were then dried in shead and then wrapped with powdered sugar than they were packaged and stored. From the experiment it was concluded that T₂ candy blanched first in water for 10 min. & then steeped in 40% sugar syrup was better in quality attributes & retained good Organoleptic attributes for up to 60 days.

7 illus, 7 tables, 18 ref

002981   Raigond P;Singh B;Kaundal B (NO, ICAR-CPRI, Shimla-171 001, Email: jariapink@gmail.com) : Changes in the starch and fiber fractions of french fries: response of freezing. Potato J 2015, 42(1), 8-17.

Changes in the starch and fiber contents of French fries were determined in response to freezing duration. Three Indian potato processing cultivars with high dry matter and low reducing sugars viz. Kufri Frysona, Kufri Chipsona-1 and Kufri Chipsona-3 were used for this study. French fries were prepared, par fried and frozen from these cultivars following the standard protocols. All the determinations were done after full frying of the previously frozen fries. Resistant starch and cellulose contents increased to appreciable amount during freezing of fries. The increase in resistant starch and cellulose content was significant after 30 days of storage. After 180 days, the resistant starch content was 9.49, 9.66 and 8.25 mg/100 mg FW and cellulose content was 11.91, 12.49 and 10.47 mg/100 mg FW in French fries prepared from Kufri Frysona, Kufri Chipsona-1 and Kufri Chipsona-3, respectively. Starch and amylose content first increased up to 48 hours, then decreased up to 15 day and again increased for up to 180 days of freezing. Similar trend was observed for reducing sugar content also. The study suggests that freezing of par-fried French fries up to 180 days may increase the health benefits since the RS content increases up to 9.13% (mean of three cultivars) during this process.

3 illus, 2 tables, 28 ref

002980   Parekh J (NO, H.R. Organo Chem Pvt. Ltd 110-114, Rewa Chambers, 31, New Marine Lines, Mumbai-400 020) : New age versatile products for corrosion protection of metals. Paintindia 2014, 64(3), 96-8.

H R Organo has introduced Korrodur and Schwego Corrit which are path breaking products having potential to redefine how the industry addresses the challenges of corrosion. Incorporating these products can significantly benefit the industry by converting, preventing and prolonging corrosion, thereby protecting assets, saving cost and precision time.

5 illus, 61 ref

002979   Nootens C (NO, Momentive Specialty Chemicals Research, Belgium) : VeoVa 10 vinyl ester based binders of interior silk and exterior architectural paints. Paintindia 2014, 64(3), 54-8.

3 illus, 2 ref

002978   NihaLuies Kumar;Shakya B R;Mahmud I (Food Process Engineering Dep, SHIATS, Allahabad-211 007) : Development and quality evaluation of chick - pea flour based cookies. Allahabad Fmr 2015, 70(2), 51-3.

Main aim of the study of this project was optimal incorporation of chick- pea flour in refined wheat flour cookie formulation with respect to sensory evaluation, quality and nutritional density. The flour was obtained from the local market of Allahabad, subsequent to which a mixture design involving incorporation of chick-pea flour into refined wheat flour was used. Experimentation and Sensory evaluation led to a result indicating that a ratio of 80% refined wheat flour & 20% chick-pea flour was optimal incorporation. The resultant product had a moisture content of 3.54%, 3.62%, 3.70%, 3.98% and 4.35% on the initial day, 15th day, 30th day, 45th day and 60th day of evaluation respectively. Protein content was found to be 5.78%, 5.10%, 4.78%, 4.03% and 3.90% on the initial day 15 day, 30 day, 45 day and 60 day of evaluation respectively.

5 illus, 1 table, 17 ref

002977   NihaLuies Kumar;Shakya B R (Food Process Engineering Dep, SHIATS, Allahabad-211 007) : Development and quality analysis of cardmom & cinnamon flavoured oat fortified bread. Allahabad Fmr 2015, 70(2), 54-6.

Main aim of the study of this project was optimal incorporation of oat flour in refined wheat flour bread formulation with respect to sensory quality and nutritional density. The flour was obtained from the local market of Allahabad, subsequent to which a mixture design involving incorporation of oat flour into refined wheat flour was used. Experimentation and Sensory evaluation led to a result indicating that a ratio of 80% refined wheat flour & 20% percent oat flour was optimal incorporation. The resultant product had a moisture content of 38.29%, 36.8%, 35.1% and 33.3% on the initial day, 2nd, 4th and 6th day of evaluation respectively. Protein content was found to be 12.57%, 12.51%, 12.49% and 12.47% on the initial day, 2nd, 4th and 6th day of evaluation respectively Study on the shelf life of the product was done in packaging material HDPE. The critical evaluation of results revealed that HDPE is a best barrier of moisture, air and microbes at refrigeration temperature below 7 degree Celsius thereby positively affecting shelf life.

4 illus, 1 table, 21 ref

002976   Nayak L K;Samuel D V K (NO, ICAR-National Institute of Research on Jute & Allied Fibre Technology, Regent Park, Kolkata-700 040, Email: laxmikanta8495@rediffmail.com) : Process optimization for instant pigeon-pea dal using NaCl (sodium chloride) pretreatment. Agric Sci Dig 2015, 35(2), 126-9.

NaCl (sodium chloride) salt was used during the soaking treatment in the preparation of Instant pigeonpea dal. Four sensoi parameters; colour, odour, taste and overall acceptability and two instantisation parameters namely reconstitution time at rehydration ratio, were evaluated. The optimum combination of three factors, salt concentration (0.5-1.0%), cooking tin (8-12 minutes) and flaking thickness (0.5 -1.0 mm) was obtained. Acombination of salt concentration of 0.75%, cookir time of 12 minute and flaking thickness of 0.75 mm was found to be the optimum combination for the desired product.

2 illus, 4 tables, 6 ref

002975   Mohapatra S;Chauhan G;Talukder S;Arvind A I; Das D P;Sanjay Kumar;Ashish Kumar (Livestock Product Technology Div, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, Email: subhashismhptr.81@gmail.com) : Effects of incorporation of refined vegetable oil and vege-salt on quality characteristics of milk nugget: a novel dairy product. Indian vet J 2015, 92(4), 11-15.

The effect of table salt replacement with vege-salt and substitution of milk fat by refined vegetable oil on the various quality characteristics of milk nuggets was studied. Milk nuggets, prepared by utilizing skimmed milk coagulum, various levels of refined vegetable oil and vege-salt (treatment) was compared with nuggets prepared with whole milk coagulum and table salt (control) for quality attributes. As per results, the treatment products had significantly higher (P<60>0.05) protein, ash and moisture content whereas lower fat and sodium percentage in compare to control product. Storage studies showed significantly lower (P<60>0.05) total plate count and TBAES values (P<60>0.05) for treatments. For sensory attributes scores were comparable among the products.

2 tables, 12 ref

002974   Mehta A;Singh B (NO, ICAR-Central Potato Research Station, Post Bag No. 1, Model Town P.O. Jalandhar-144 003, Email: ashivmehtacprs@gmail.com) : Effect of CIPC treatment on post-harvest losses and processing attributes of potato cultivars. Potato J 2015, 42(1), 18-28.

Considerable quantities of potato (Solanum tuberosum L.) are transported to different consumer centers through out the country and also exported to neighboring countries. Sprouting of potatoes is the major post-harvest limiting factor. Sprout inhibition treatment with isopropyl 3-chlorophenyl carbamate (CIPC) was evaluated under ambient conditions (20 to 35°C, 44 to 86% RH) in five potato varieties viz. Kufri Chipsona-1, Kufri Surya, Kufri Jyoti, Kufri Pukhraj and Kufri Bahar after harvest and after storage at 2-4°C for four months. CIPC treatment (15 and 20 mg a.i./kg tuber weight) significantly reduced sprouting and total losses in freshly harvested potatoes of all the varieties up to 60 days. Whereas in cold stored potatoes, CIPC treatment was effective at higher concentrations (25 and 30 mg a.i. /kg tuber weight) in only two varieties. Nevertheless, the treatments could usefully extend the shelf life of potatoes by 30 to 45 days. CIPC treatment reduced sugar contents and improved the chip colour. Freshly harvested potatoes of Kufri Chipsona-1 can be marketed as table as well as processing potatoes, while other cultivars were suitable for table purpose only. Cold stored potatoes can be marketed only as table potatoes. CIPC residues were below the permissible limits and potatoes were safe for human consumption. The information is of high practical utility to market/export potatoes to distant markets.

6 illus, 2 tables, 19 ref

002973   Kuldip A D;Lal A;Mishra A A (Food Process Engineering Dep, Vaugh School of Agriculture Engineering and Technology, SHIATS, Allahabad-211 007) : Development and quality evaluation of pineapple pomace and wheat bran fortified biscuits. Allahabad Fmr 2015, 70(2), 57-60.

In the present dissertation, experiments were carried out for the preparation of Pineapple pomace wheat bran fortified biscuits. The waste utilization of Pineapple pomace and wheat bran was the most important aspect of this study. Studies were conducted on incorporation of Pineapple pomace powder (Ananas cosomus) and wheat bran fortified biscuit and its shelf life studies. Pineapple pomace powder and wheat bran was incorporated with wheat flour in different proportions (T₀, T₁, T₂ and T₃) Physico- chemical and sensory parameters of control and pineapple pomace fortified biscuit were analyzed after baking. During shelf life study it was observed that moisture content of control and treatment show slight increase or decrease from zero to 10 days but after 20, 30 and 40 days there was a increase in moisture content of control sample. The Protein content in experimental T₃ sample was also found to be maximum 8.38. The Fat content was decreased slightly in 10, 20, 30 and 40 days. Ash content in experimental T₀ was found minimum 1.74 percent in T₃ and maximum 3.60 percent. Fiber content in experimental T₀ was found minimum 1.35 percent, T₃ and maximum 2.69 percent. Among four treatments (T₀, T₁, T₂ and T₃), T₁ and T₂ was found satisfactory to store for a period of up to 30 and 40 days. So, apart from that pineapple pomace can be recommended to the patients those are suffering from heart diseases and other constipation problem.

2 illus, 3 tables, 22 ref

002972   Kaur M;Kumar A;Kumar S;Hakeem H R;Gupta S (LPT Div, Faculty of Veterinary Science and Animal Husbandry, SKUAST-J, R.S. Pura, Jammu, Email: drarvindlpt@gmail.com) : Efficacy of carrot (Daucus carrota) on quality characteristics of chicken nuggets. Indian vet J 2015, 92(4), 44-7.

The present study was undertaken to develop functional meat product using spent hen meat and carrot pulp (Daucus carota). Effect of Daucus carota, on physico-chemical properties and sensory attributes of chicken nuggets was evaluated. Chicken nuggets could be suitably prepared with Daucus carota, @ 10% replacement of lean meat (w/w). Incorporation of 10% Daucus carota non-significantly decreased the pH, emulsion stability, cooking yield, and ash values however there is significant (p<60>0.05) increase in the moisture and crude fibre scores. However, protein and fat decreased significantly (P<60>0.05) with its incorporation. The sensory scores of chicken nuggets up to 10% added Daucus carota showed no significant difference from control. The product developed is having following novelties viz. increased fiber content, decreased fat content, increased mineral content and reduced cost.

2 tables, 11 ref

002971   Kamani P K (Oil and Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur-208 002) : Forms of corrosion: exfoliation corrosion and hydrogen damage - part 11. Paintindia 2014, 64(3), 99-104.

Corrosion that proceeds laterally from the sites of initiation along planes parallel to the surface, generally at grain boundaries, forming corrosion products that force metal way from the body of the material, giving it a layered appearance, is known as exfoliation or layer or lamellar corrosion. Any alloy that has been extruded or otherwise worked heavily, resulting in a microscopic structure of elongated, flattened grains, is particularly prone to this type of deterioration. As deterioration occurs along the grain boundaries the resulting corrosion by products exert pressure between the adjacent grains resulting in a lifting or leafing effect. This type of deterioration often initiates at the end grains of the metal, that are exposed at machined edges, holes, or grooves and can progress through an entire section. The damage of metal or alloy by atomic hydrogen involves the ingress of hydrogen into a component, an event that can seriously reduce the ductility and load-bearing capacity, cause cracking and catastrophic brittle failures at stresses below the yield stress of susceptible materials. Hydrogen damage occurs in a number of forms but the common features are an applied tensile stress and hydrogen dissolved in the metal. Hydrogen in metals can produce several kind of internal defects like blisters, shatter fractures, flakes, fish eyes and porosity etc.

5 illus, 61 ref

002970   Jacob I H J (NO, , Ystral India Pvt Ltd A8 <35> 902 Elita Promenade, JP Nagar 7th Phase Bangalore-560 078) : Powder induction and dispersion, dust free and effective. Paintindia 2014, 64(3), 74-80.

Powders are used in almost every product in the lacquer and paint industry. They are used in all adhesives, sealing compounds, and construction chemicals. Powders are used as pigments and extenders, as thickeners or matting agents, preservatives, adhesion promoters, anti-settling agents, thixotropic agents and much moreystral provides a powder addition technique which is different from all other technologies available on the market. It is so effective, that the production costs can be reduced to 1/10th the costs associated with traditional methods.

8 illus

002969   Gupta S;Kumar A;Hakeem H R;Shafat S (Livestock Products Technology Div, SKUAST-J, Jammu, Email: drarvindlpt@gmail.com) : Effect of carrageenan on physico-chemical and sensory quality of chicken patties fortified with apple (Malus domestica) pomace. Indian vet J 2015, 92(4), 48-51.

The study was aimed at utilization of carra-geenan as stabilizer on emulsion based chicken meat product from spent hen meat by incorporating apple pomace (Malus domestica) as fiber source. As the emulsion was not stable after inclusion of pomace, carrageenan was used as stabilizer. Basic formulation and processing conditions were optimized. Effect of different levels of carrageenan on physico-chemical and proximate composition of apple pomace (Malus domestica) incorporated patties was evaluated. The addition of apple pomace (Malus domestica) significantly (P<60>0.05) decreased the emulsion stability and cooking yield but addition of carrageenan significantly (P<60>0.05) increased the cooking yield and emulsion stability, apple pomace (Malus domestica) @ 10% w/w replacement of lean meat can be utilized for preparation of chicken patties from spent hen meat based on proximate and sensory attributes. Carrageenan @ 1% can be used optimally in fiber fortified patties. Therefore, we can use apple pomace (Malus domestica) which used to be a waste after extraction of juice from fruit and spent hen meat which is not preferred for human consumption. So, fruit fiber incorporated emulsion based chicken patties from spent hen meat can be prepared with incorporation of 1% carrageenan.

3 tables, 9 ref

002968   Goyal G;Dwivedi A K (Chemical Engineering Dep, Ujjain Engineering College, Ujjain (M.P.), Email: geeteshgoyal@rediffmail.com) : Decolourization and deodourization of soyabean oil: a review. J Ind Pollut Control 2013, 29(1), 103-110.

Crude fats and oils contain varying quantities of impurities such as phosphatides, mucins, free fatty acids, dyes and substances which affect the odour and colour. These impurities are removed at various steps in the conventional chemical refining, which includes degumming, neutralization, washing, drying, bleaching, filtration, and deodorization. Degumming is done to remove phosphatides. Hydratable Phosphatides can be precipitated by adding water to the oil, nonhydratable phosphatides must be destroyed by adding acids. Free-fatty acids are removed by neutralization with alkali hydroxides leading to soaps which can be removed. Undesirable coloured impurities are removed by bleaching with an adsorptive reagent. The undesirable compounds are adsorbed and can be removed together with the adsorbent by filtration. The last step is deodourization and by this step undesirable volatile and odoriferous materials are removed. During decolorization and deodorization process many anti-oxidant get lost. Soyabean oil contains luxury antioxidants like tocopherols, flavonoids, ascorbic acid, carotenoids, phytosterols. Brief of many literature reviewed is as follows - Pryor et al. (1985) invented that color bodies and phospholipids can be removed effectively form soya oil by treatment with high surface area amorphous silica composition having an acid supported there on. LIST et al. (1989 ) studied about "Colour removal and Oxidative Stability of soybean Oil Extracted with Supercritical Carbon Dioxide at 50C and 8,000 psi. Moulton et al. (1999) applied Continuous Ultrasonic Degumming of Crude Soybean Oil to remove gums which contributed in colour and odour of Soyabean oil. Bortolomeazzi et al. (2000) studied dehydration of sterol by phosphoric acid during refining process which is also responsible for colouring and odouring of soyabean oil. Diaz et al. (2001) studied of acid activation clay for decolorizing vegetable oils. Kondal (2001)Decolourization of soya oils by membrane Process. Wang et al. (2002) studied preparation of decolourization and deodourization of stable Long-chain polyunsaturated soyabean oil by biomass. Carrin et al. (2003) process for deodorizing of soyabean oil by principal of continuous countercurrent falling film stripping steam distillation. Moore et al. (2003) invented modified physical refining of soybean oil having high calcium and/ or magnesium. Cert et al. (2003) discovered formation of stigmasta-3,5-diene in soya oils which affect odour of oil. Koivu et al. (2005) using a biotechnology approach to increase oil content of soya oil. Manjula et al. ( 2006) invented process for Soya oil decolourizing and deodourizing in submerged membrane bioreactor in which loss of enzyme is reduced. Yoshida et al. (2006 ) invented MGO (magnesium oxide) Impregnated activated carbon and its use in an improved soya oil. Bray et al. (2006) activated carbon improved vegetable oil refining process. Valli et al. (2009) studied on effects of heating on odour soya oils and their blends: Focus on modifications of phenolic fraction. Omar et al. (2009) found carbonaceous materials from seed hulls improve bleaching of vegetable oils Petron et al. (2010) refining of soya oil by isothiocynate.

1 illus, 12 ref

002967   Gaikwad A K (NO, , Soujanya Color Pvt Ltd) : Polymer and coating for marine application. Paintindia 2014, 64(3), 60-72.

This paper reviews the development of marine coating for prevention of fouling, paying particular attention to the case of antifouling paints. After locating these paints in the anticorrosive protection system used on the parts of ships, a summary is made of the types of antifouling products used through history up to the present time. This is complemented by today's importance of marine coating and polymers which is used in coating for marine application purposes. Consideration is also briefly made of the main basic mechanisms by which the different types of antifouling paints work as well as eco-friendly marine paints which is today's need of any coating industry. Finally modern approaches to environmental effective antifouling system and their performance are highlighted.

6 illus, 4 tables, 13 ref

002966   Dhere S L (NO, Shri. S.H. Kelkar College of Arts, Commerce and Science, Devgad-416 613, Email: sunetradhere@gmail.com ) : Silica-zirconia alkali-resistant coatings by sol-gel route. Curr Sci 2015, 108(9), 1647-52.

Generally, to make the surface hydrophobic, silica-based coatings are preferred in various fields. When the coatings on glass or metal are exposed to alkaline surrounding, the silica network starts to deteriorate and its hydrophobic character ceases. To overcome this problem, we developed a silica-based coating along with zirconia which sustains the alkali attack and hydrophobicity is preserved. The chemicals involved in the synthesis were methyl tetraethoxysilane (MTMS), zirconium propoxide (ZP), methanol (MeOH) and acetyl acetone (Hacac) as a chelating agent for ZP, oxalic acid and ammonium hydroxide as acid and base catalysts respectively. A simple two-stage sol-gel method and deep-coating technique was employed to obtain the coatings. The hydrolysis time of MTMS was varied and its effect on wetting behaviour of the coatings was noted. The optimized coating was characterized by FTIR, EDAX, SEM, optical transmittance and wetting properties were studied. The water contact angle before and after exposure to alkali for bare silica and silica-zirconia coating was measured to be 120°, <10° and 100°, 93° respectively, showing improvement in the potency of coating in alkaline surroundings.

6 illus, 1 table, 33 ref

002965   David J;Alok Kumar (Dairy Technology Dep, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-211 007) : Utilization of whey for the preparation of mano based beverage. Allahabad Fmr 2015, 70(2), 27-84.

Investigation was carried out with the objective of preparing nutritionally enhanced mango beverage by incorporation of whey, cane sugar, mango pulp and to assess the sensory acceptability of the product with its enhanced nutrient content. Control and experimental treatments were prepared with varying proportion of whey and mango pulp in three different combinations i.e.T₁ 90:10,T₂= 85:15 and T₃=80:20. @ 12% cane sugar was used for each treatment. Each treatment replicated five tunes. Sensory evaluation of the product was carried out using 9 point hedonic scale. The data obtained during the study were analyzed statistically using analysis of variance and critical difference techniques. On the basis of findings it was concluded that T₃(80:20) was found to be the best in terms of taste and flavour, colour and appearance, consistency and overall acceptability and chemical attributes. The treatment can be rated as T₃<62>T₂<62>T,<62>T ₀.

4 tables, 6 ref

002964   Bhattacharya A (NO, Dow Microbial Control Dow Chemical International Pvt. Ltd. Plot No. 8-, 2 Kalwa Block, Thane belapur Road Navi Mumbai MH 400708) : Trends towards green biocides: a paradigm shift. Paintindia 2014, 64(3), 82-5.

002963   Bhardwaj D;Arvind Kumar;Kumar S;Kaur M;Ganie L A;Hakeem H R (Livestock Products Technology Div, Faculty of Veterinary Sciences, SKUAST, Jammu, Email: drarvindlpt@gmail.com) : Standardization and optimization of formulation and processing conditions for the preparation of low-sodium chevon and chicken nuggets. Indian vet J 2015, 92(4), 40-2.

Study was undertaken to utilize fish meat in improving chevon and chicken nuggets by fish meat substitution. Incorporation of 7% refined vegetable oil, 5% refined wheat flour and 1.5% sodium chloride (Sucrose-Q.5g, Potassium chloride-0.7g and Citric acid-0.3g) was found to be optimum for the preparation of the low-sodium nuggets. The low-sodium chicken nuggets were optimized to be cooked at internal temperature of 94±2°C whereas chevon nuggets at 100 ± 2° C.

1 table, 5 ref

002962   Bernal F A;Coy-Barrera F (Departamento de Quimica, Laboratorio de Quimica Bioorganica, facultad de Ciencias Basicas y Apl, AA 49300, Cajica, Colombia) : Chemical profile and antioxidant capacity of dried calyx of Colombian roselle (Hibiscus sabdariffa L.). Med Pl 2015, 7(2), 136-44.

Calyx of Hibiscus sabdariffa L. has become as an excellent value added products for commercial exploitation during recent years in Colombia. The chemical characterization of H. sabdariffa calyx (Sudan cultivar) growing in Colombia was carried out by measuring Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Anthocyanin Content (TAC) and by LC-DAD-UV and LC-ESI-MS profiles. Furthermore, in vitro antioxidant properties (DPPFT and ABTS^{+ radical scavenging ability and reducing power) were evaluated. Solvent extraction and extraction time were firstly optimized in order to ensure the best phenol-related compounds extraction. Analyzed samples exhibited variation for TPC (15.6-21.8 mg gallic acid equivalent/g dried sample), TFC (2.7- 3.3 mg quercetin equivalent/g dried sample), and TAC (1.6-5.4 mg cyaniding 3-O-glycoside/g dried sample) values. DPPH and ABTS+ radical scavenging assays were correlated with TPC. Statistically significant differences (p<60>0.05) for TPC, TFC, TAC, and antioxidant capacity assays were determined. The results suggested a growing place-dependent variation of the chemical profiles. These results could serve as a guide in the selection of Sudan cultivars of Roselle prior to their use in food industry and fresh market.}

7 illus, 1 table, 27 ref

002961   Bandana;Sharma V;Raigond P;Singh B;Kaushik S K (NO, ICAR-Central Potato Research Institute Campus, Modipuram, Meerut-250 110, Email: bandana.cpri@yahoo.com) : Ascorbic acid losses during storage of potato tubers. Potato J 2015, 42(1), 76-9.

2 illus, 13 ref

002960   Al-Beitawi N A;El-Ghousein S S (Animal Production Dep, Jordan Univ of Science and Technology, Faculty of Agriculture, P.O. Box 3005, Amman 11141, Jordan, Email: beitawi@just.edu.jo ) : Effect of essential oil mixture of selecte medicinal plants on growth performance, antibody titre and hematological profile in male broiler chicken fed antibiotics-free rations. Anim Nutr Feed Technol 2015, 15(1), 1-10.

The effect of feeding antibiotics-free ration supplemented with Pimpinella anisum, Nigella sativa seeds and Thymus vulgaris leaves oil mixture on vaccinated and non-vaccinated male broilers was studied. An experiment of 4 dietary treatments of 4 replicates X 30 chicks each, was conducted on Lohman male broilers from 1 to 42 days of age. The addition of medicinal plants oil mixture to the antibiotics-free ration significantly improved live body weight (BW), body weight gain (BWG) and feed conversion ratio (FCR) of vaccinated male broilers at 42 days of age. Dietary oil mixture increased Heterophils, lymphocytes and Monocytes of vaccinated male boilers at 42 days of age. No significant differences were detected from the addition of 0.2% oil mixture to the antibiotics-free ration on WBC's, RBC's, and Hct count of vaccinated and non-vaccinated male broilers at 42 days of age. Addition of oil mixture to the antibiotics-free ration of VMB increased antibody titer (Ab's) against Newcastle, infectious bronchitis and infectious bursal disease at 42 days of age. Meanwhile, significant differences were detected in Ab's titer against infections bronchitis of non-vaccinated male broilers at 42 days of age as a result of oil mixture addition. These findings suggest that Pimpinella anisum, Nigella sativa seeds and Thymus vulgaris oil mixture had a positive effect on male broilers performance and immunity, but, further researches are needed to confirm these findings.

4 tables, 54 ref

002959    (NO, , ) : In the ocean of marine paints - IV Deck paints. Paintindia 2014, 64(3), 114-15.

The decks of ships faces severe abrasive atmosphere and the reduction of the possibility of skidding or slipping on wet decks constitutes a major problem for paint for mulators. For commercial shipping lines non-skid deck paint designed to federal specifications are needed. Many times on crude tankers there is spillage of crude oil on the decks. Therefore antiskid properties of high grade are required. On Naval vessels particularly the aircraft carriers anti skid properties of very high standard and reliability is needed to facilitate the smooth landing of airborne vehicles.

002006   Yadav R R;Sisodia B V S;Sunil Kumar (NO, Narendra Deva Univ of Agriculture and Technology, Narendra Nagar, Faizabad-224 229, Email: bvssisodia@gmail.com) : Application of principal component analysis in developing statistical models to forecast crop yield using weather variables. Mausam 2014, 65(3), 357-60.

Application of principal component analysis in developing statistical models for forecasting crop yield has been demonstrated. The time series data on wheat yield and weekly weather variables, viz., Minimum and maximum temperature, Relative Humidity, Wind- Velocity and Sun-Shine hours pertaining to the period 1990 to 2010 in Faizabad district of Uttar Pradesh have been used in this study. Weather indices have been constructed using weekly data on weather variables (Agrawal et al., 1983). Four models have been developed using principal component analysis as regressor variables including time trend and wheat yield as regressand. The model 1 and 3 have been found to be most appropriate on the basis of R^{2adj, percent deviation of forecast, RMSE (%) and PSE for the forecast of wheat yield two months before the harvest of the crop.}

2 tables, 14 ref

002005   Wazalwar S M;Rai M M;Rathod M K (Centre for Sericulture and Biological Pest Management Research, RTM Nagpur Univ, Nagpur-440 022, Email: manoj_ngp@rediffmail.com) : Effect of biotic and abiotic factors on mortality in the tasar silkworm, Antheraea mylitta D. in Bhandara district of Vidarbha. Bull Indian Acad Seric 2013, 17(1-2), 31-5.

Rearing of Antheraea mylitta, was monitored for consecutive three years (2009 - 2012) at Nishti in Bhandara district. Being a poikilothermic, the development of tasar silkworm is highly affected by environmental factors. Since it is economically important insect; mortality due to abiotic and biotic factor is a matter of concern. During the study mortality due to biotic factors was as high as 55% - 85%, compared to 9% - 22% due to abiotic factors. It was also observed that, among the biotic factors the mortality due to viral infection was 20%-45% followed 15%-30% due to bacterial infection and 2%-9% occurred due to predation. During the study it was evident that the loss of tasar silkworm crop is affected mostly by viral and bacterial infection at Nishti, in the Bhandara district during 2009 - 2012 due to erratic variation in environmental condition.

1 table, 13 ref

002004   Taggar M S;Soni R;Singh S K;Sooch S S;Sangha M K (School of Energy Studies for Agriculture, College of Agriculture Engineering and Technology, Punjab Agricultural, Ludhiana-141 004, Email: monicasachdeva@pau.edu) : Tetrahydrofuran-assisted base catalysed transesterification of rice bran oil for biodiesel production. J Biofuel 2014, 5(2), 62-67.

Tetrahydrofuran-assisted base catalysed transesterification of rice bran oil was carried out for biodiesel production. The main problem of conventional base catalysed transesterification reaction is that the reactants are not readily miscible and thus high reaction temperature and longer reaction time is required for the transesterification reaction to complete. The addition of co-solvent such as THF (tetrahydrofuran) enables the reaction to occur in single phase. The base catalysed ethyl ester production aided with tetrahydrofuran as co-solvent was optimised in terms of amount of KOH catalyst, ethanol to oil molar ratio, THF to ethanol ratio, reaction time and reaction temperature. The efficient reaction conditions using tetrahydrofuran as co-solvent were 2% catalyst concentration, 8:1 ethanol to oil molar ratio, THF to ethanol ratio of 0.27, reaction time 45 min and reaction temperature 40 °C. The maximum recovery and conversion of oil into ethyl ester was reported to be 75.8 and 95%. The co-solvent assisted transesterification thus can save time, energy and labour for large scale production of biodiesel.

6 tables, 22 ref