001040   Eddy N O S;Ekwumemgbo P A (Chemistry Dep, Ahmadu Bello Univ, Zaria, Kaduna State, Nigeria, Email: nabukeddy@yahoo.com) : Inhibition of the corrosion of mild steel in H₂SO₄ by penicillin G. Int J pure appl Chem 2009, 4(1-2), 83-9.

The corrosion of mild steel in H₂SO₄ and its inhibition by penicillin G have been studied using gasometric and thermometric methods of monitoring corrosion. Penicillin G inhibits the corrosion of mild steel by adsorbtion on the surface of mild steel through the mechanism of physical adsorption. Inhibition efficiency of penicillin G decreases with temperature. Values of activation energy calculated for the inhibited corrosion of mild steel were higher than values obtained for the blank. Values of heat of adsorption (enthalpy of adsorption) and free energy of adsorption were negative. Therefore, we concluded that penicillin G retards the corrosion of mild steel and that the adsorption of penicillin G on mild steel is spontaneous and exothermic.

7 illus, 4 tables, 45 ref

001039   Basak S;Roychowdhury U B;Gupta A K (FSM Dep, IPGME&R, Kolkata) : The chill thrill. Indian Sci Cruiser 2009, 23(1), 17-20.

This article is about one of the most toxic herbicide, the Paraquat, in the beverage Cola which resembles it in appearance. Although the sale of cola has been banned in some areas eg. in Kerala of India by a Government Order No. (Rt)No. 2396/06/Hand FWD dated 10.08.2006 because of its residues of organochlorine pesticides like Chloropyrophos and Malathion, one of the most dangerous quarternary ammonium compound, the Paraquat that resembles cola has not been much mentioned. The cola is a carbonated soft drink sold in stores throughout the world after its recipe was first invented by John Pemberton originally in the name of coca wine in 1885. He intended it as a patent medicine but the patent was bought out by a businessman Asa Griggs Candler, whose marketing tactics led this cola to its dominance of the world of soft drink market throughout the 20th and now the 21st century. In acute toxicity studies using laboratory animals, Paraquat has been shown to be highly toxic by the inhalation route and has been placed in Toxicity Category I (the highest of four levels). However the EPA has determined that particles used in agricultural practices (400-800 nanomicron) are well beyond the respirable range. It shows category II toxicity in the oraLroute and moderately toxic that is category III by the dermal route. Paraquat will cause moderate to severe eye irritation and minimal dermal irritation, and has been placed in toxicity categories II and IV (slightly toxic) for these effects.

30 ref

020924   Zhai Q Z;Yang D (Research Center for Nanotechnology, Changchun Univ of Science and Technology, South Campus, 7186 Weixing Road, Changchun 130022, P.R. China, Email: zhaiainezhou@sohu.com) : Phenylating SBA-15 material. Asian J Chem 2009, 21(3), 2207-14.

Benzene (Ph) functionalized mesoporous molecular sieve of SBA-15 [Ph-(SBA-lS)] was synthesized by post-synthesis method using phenyl-triethoxysilane as coupling agent. The products were characterized by means of element analysis, powder X-ray diffraction, infrared spectro-scopy, low-temperature nitrogen adsorption-desorption technique, transmission electron microscopy, thermogravimetry-differential thermal analysis. The results showed that phenyl was successfully grafted to the mesoporous molecular sieve SBA-15. The Ph-(SBA-15) mesoporous molecular sieve still retained the ordered mesoporous structure and possesses high thermal stability.

7 illus, 1 table, 29 ref

020923   Zhai Q Z;Yang D (Research Center for Nanotechnology, Changchun Univ of Science and Technology, South Campus, 7186 Weixing Road, Changchun 130022, P.R. China, Email: zhaiqingzhou@sohu.com) : Preparation and characterization of (SBA-15)-rhodamine B host-guest nanocomposite material. Asian J Chem 2009, 21(3), 2198-206.

SBA-15 molecular sieve was prepared by a hydrothermal method using the triblock copolymer poly (ethylene glycol)-block-poly(propyl glycol)-block-poly (ethylene glycol) (EG₂₀PG₄₀EG₂₀) as a template and tetraethyl orthosilicate as silica source. Rhodamine B (RhB) nanoclusters have been successfully prepared in the channels of the SBA-15 molecular sieve host and a (SBA-15)-RhB host-guest nano-composite material was prepared by liquid grafting method. By means of chemical analysis, powder X-ray diffraction, infrared spectroscopy, low-temperature nitrogen adsorption-desorption technique, solid state diffuse reflectance absorption spectroscopy and luminescence studies, the host-guest nanocomposite material was characterized. The results suggested that the guest RhB was successfully encapsulated in the channels of the host SBA-15 molecular sieve and the frameworks of the molecular sieve in the prepared composite materials were retained and highly ordered. The prepared host-guest nanocomposite material (SBA-15)-RhB shows luminescence and it may used as luminescence material.

7 illus, 1 table, 32 ref

020922   Yildirim S;Cimen M;Bayril T (Agricultural Machinery Dep, Faculty of Agriculture, Adrian Menderes Univ, Aydin, Turkey, Email: ylsado@hotmail.com) : Acidity and fatness in milks from machine milking. Asian J Chem 2009, 21(3), 2482-4.

The objective of this research is to investigate the acidity and fatness in milk of machine milked cows. The data were obtained from 53 machine milked Holstein cows in early and late lactation period. The cows were fed with a total mixed ratio. The milk fat level of early lactation group was significantly lower compared to the late lactation group. The total solids and pH levels of cows did not differ between early lactation and late lactation groups. Milk components of cows were not affected by different lactation number (1 and 2).

^ssc2 tables, 15 ref

020921   Yildirim S;Cimen M (Agricultural Machinery Dep, Faculty of Agriculture, Adrian Menderes Univ, Aydin, Turkey, Email: ylsado@hotmail.com) : Biochemical factors affecting taste of milks from machine milking. Asian J Chem 2009, 21(3), 2457-60.

The objective of this research is to investigate the biochemical factors affecting taste of milks from machine milking. The data were obtained in winter and summer periods. The milk fat and acidity (sH levels) were the highest in the winter and the lowest in the summer period. However, there were no significant differences in total solids and pH levels between the periods. A decrease in milk fat percentage for summer period can directly lead to taste loss. The most striking conclusion in present study is that the fat means in winter milks from machine milking are suitable for desired taste than summer milks. On the contrary, the acidity (sH levels) in summer milks are more favourable for consumer preference.

2 illus, 13 ref

020920   Yildirim S;Cimen M (Agricultural Machinery Dep, Faculty of Agriculture, Adnan Menderes Univ, Aydin, Turkey, Email: ylsado@hotmail.com) : Interrelationships of Biochemical Parameters in Milks from Machine Milking. Asian J Chem 2009, 21(3), 2452-6.

The aim of this research is to investigate the relationships between biochemical components in milks from machine milking. The data was obtained from DIMES Company. The milk component levels in this study are consistent with normal values for cows. There was positive correlation between solids and total fat (r = 0.59; p < 0.01) and between solids and milk acidity (sH) (r = 0.75; p < 0.01). But, no relationship was found between solids and pH. There was no correlation between pH and sH levels in machine milking. The fat has a higher correlation with sH (r = 0.64; p < 0.01). This should be useful in calculating the quantity of fat in milk for cheese-making. Relationships between biochemical parameters are also useful in studying the physiology of milk production. Further researches are needed to confirm the findings obtained from machine milking cows in this study.

1 illus, 2 tables, 12 ref

020919   Wadia D N;Patel P M (Industrial Chemistry Dep, V.P. & R.P.T.P. Science College, Vallabh, Vidyanagar-388 120, Email: drpravinpatel@rediffmail.com) : Synthesis and antimicrobial activities of some acid dyes. Asian J Chem 2009, 21(3), 2141-8.

The study was taken up to test inherent antimicrobial activity of some newly synthesized acid dyes with a view to develop protective clothing from these. All synthesized dyes were tested against common pathogens Escherichia coli, Bacillus subtilis and Bacillus cerus. All dyes were effective and showed zone of inhibition thereby indicating sufficient antimicrobial activity against all the microbes tested. Minimum inhibitory concentration was found to be varying from 5 to 40 μg. The textile material impregnated with these acid dyes, however, showed less antimicrobial activity, as uptake of these dyes in textile material is below minimum inhibitory concentration.

2 illus, 2 tables, 9 ref

020918   Thaware R B;Ingale Y M;Zinjarde R M;Rokde S N;Atkari M V (Animal Husbandry & Dairying Section, College of Agriculture, Ramdaspeth, Nagpur) : Preparation of burfi from goat milk blended with varying levels of different fruit pulps. Indian J Dairy Sci 2009, 62(4), 267-71.

Burfi was prepared from goat milk with constant level of sugar (30 per cent by weight of khoaj and different levels (25, 30, 35 and 40 per cent) of mango pulp and 6,8,10 and 12 per cent orange pulp by weight of khoa. The burfi prepared by using 35 per cent mango pulp (T₃) secured highest marks and ranked as most acceptable product. The burfi prepared by using 10 per cent orange pulp (TJ secured second highest marks and ranked second as most acceptable product. The fat, protein, ash and total solids content of burfi were found to have decreased with increase in levels of mango and orange pulp. The cost of production was observed to be higher (Rs. 130.57) for burfi with 40 per cent mango pulp (T₄) and lowest (Rs 122.05 ) in control(T₀). The cost of production of making burfi using 35 per cent mango pulp(T₃) which was rated as the best was estimated to be Rs 129.557 kg. From this study it can be concluded that blending of mango pulp @ 35 and 30% sugar by weight of khoa made from goat milk result in superior quality burfi and has highest acceptability. Similarly blending of orange pulp @ 12% and 30% sugar by weight of khoa made from goat milk resulted in moderately good quality burfi. Further, due to addition of mango pulp, there was increase in the cost of production of goat milk burfi whereas, the cost of production of burfi due to addition of orange pulp was comparatively less. Though there was little hike in the cost of production of goat milk burfi due to blending of mango and orange pulp, there was marked enhancement in its quality in terms of better colour and appearance, body and texture, flavour, consumer-acceptability and value addition.

2 tables, 12 ref

020917   Sood S K;Sinha P K (Animal Biochemistry Div, National Dairy Research Institute, Karnal-132 001) : Acidocin S2 containing powder obtained upon freeze drying of fermented paneer whey reduces total viable count during storage of processed cheese. Indian J Dairy Sci 2009, 62(6), 486-90.

Whey is an important by-product from the cheese manufacturing industry. Disposal of liquid whey is costly due to its high biological oxygen demand (BOD). Whey is a rich source of nutrients. Many different value added products such as lactic acid, vitamins, proteins and functional ingredients can be produced from whey. Developing these processes will help to reduce the waste treatment cost and add to the profitability of the dairy industry. Recently we detected acidocin S2, the first-ever heat stable wide spectrum bacteriocin produced by L. acidophilus S2, a strain isolated from commercial dairy food. The purpose of this project was to utilize paneer whey for production of a bacteriocin containing powder for application as a biopreservative in heat processed dairy foods. The maximum production of acidocin S2 using whey was seen at pH 7.0, 37 °C, @10% inoculum and 18h of incubation. Among nitrogen sources, tryptone was found to enhance production in whey. However, alteration of growth factors could not enhance acidocin S2 production. A food-grade freeze-driedpowder containing acidocin S2 was prepared from whey medium fermented with L. acidophilus S2 under optimized conditions. It was tested in processed, cheese and found effective in reducing total viable count without compromising sensory properties.

2 illus, 1 tables, 20 ref

020916   Shrivastava S;Goyal G K (Food Packaging Lab, Dairy Technology Div, N.D.R.I., Karnal-132 001, Email: gkg@yahoo.com) : Effect of modified atmosphere packaging [MAP] on the chemical quality of paneer. Indian J Dairy Sci 2009, 62(4), 255-61.

Paneer, an acid coagulated indigenous dairy product, is very popular, but its shelf life is quite low being approx 6 days at refrigeration temperature. Hence, a study was planned to increase the shelf life of paneer by employing MAP technique. Two hundred fifty grams of paneer samples were packaged in high barrier bags (LLD/BA/Nylon-6/BA/LDPE) under five different atmospheres (air: atm 1; vacuum: atm 2; 100% CO₂; atm 3; 700% N₂: atm 4; 50% CO/50% N₂: atm 5), and stored at 3±1 M°C. Periodically, the paneer samples were evaluated for changes in chemical quality. The analysis of variance of the data revealed that the MAP had significant influence on moisture, titratable acidity, pH, free fatty acids, tyrosine content, peroxide value and electrophoretic behaviour of protein of the paneer samples during storage.

6 illus, 1 tables, 31 ref

020915   Sharma R;Darshan Lal;Seth R;Wadhwa B K;Rajput Y S (Dairy Chemistry Div, National Dairy Research Institute, Karnal-132 001, Email: rajansharma21@rediffmail.com) : Lactic acid and titratable acidity measurement in formalin preserved milk. Indian J Dairy Sci 2009, 62(2), 96-100.

Addition of formalin for preservation of milk samples is practiced in many countries. Formalin at 0.4% level in milk prevents deterioration of milk samples during prolong storage to enable its analysis by law enforcing agencies. The present paper evaluates the standard methods (BIS, IDF and AOAC) for lactate estimation and BIS method for titratable acidity and their applicability in formalin preserved milk samples. Formalin interfered in factate estimation by BIS method. Preservation of milk with formalin for 72 months resulted in approximately 12 to 23% lower values. In formalin preserved samples, the estimated values of lactic acid during 12 months storage by BIS method were 2 to 3 fold higher as compared to unpreserved milk. Formalin addition to milk resulted in enhanced values of titratable acidity. Lactate estimation by IDF and AOAC methods were not affected by the addition of formalin to milk samples.

1 table, 24 ref

020914   Sahinler N;Gul A;Akyol E;Oksuz A (Faculty of Agriculture, Mustafa Kemal Univ, Hatay, Turkey, Email: nsahinler@mku.edu.tr) : Heavy metals, trace elements and biochemical composition of different honey produce in Turkey. Asian J Chem 2009, 21(3), 1887-96.

The biochemical composition, trace elements and heavy metal contents of honey samples, which were collected from different regions and different botanical origin in Turkey were evaluated. The average content of minerals, moisture, acidity, hydroxymethylfurfural, diastase, invert sugar, pH, sucrose, electrical conductivity and heavy metal contents were determined. The biochemical composition of different botanical originated honeys were determined within the limits of Turkish Standard Institution (TSE), CODEX and EU standards. Level of invert sugar in cotton honey and sucrose level in sunflower honey weren't found agree with TSE and EU standards. In addition to biochemical compositions, the presence of Al, Ba, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb and Zn were determined agree with ICP AES. The highest value of Cr, Cu, K, Mn, Na and Al, contents were found in pine honeydew honey with a levels of 0.50, 2.14, 1931,1.46, 285, 7.49 mg kg^{-1, respectively. The highest level of Cd, Co, Mg, Ni and Pb (0.32, 0.22, 103, 0.64, 1.29 mg kg-1) were found in cotton honey. The highest level of Ba and Zn were determined in multifloral honey with a level of 1.47 ppm and 3.29 ppm, respectively. K, Na and Mg were the major macro elements in all honey samples. This study showed that the source of nectar and ecological regions have an important effect on the biochemical compositions, trace elements and heavy metals contents of honey.}

1 illus, 4 tables, 30 ref

020913   Patil S V;Patll A V;Chandode R K;Khandagale A B;Salunke B K (School of Life Sciences, North Maharashtra Univ, Post Box No 80, Umavinagar, Jalgaon-425 001) : Potential of Euphorbia heterophylla L. plant extract to prepare cheese. Indian J Crop Sci 2009, 4(1-2), 93-6.

Potential of Euphorbia heterophylla L plant extract was tested for cheese making capacities. The plant extract had rennet like activity and was able to coagulate milk. The minimum 2.2% of plant extract was required for effective coagulation of milk. The optimum coagulation temperature and time were found to be 70°C and 6 minutes, respectively. The milk coagulating activity was not observed for temperatures of 0-40°C even when high concentration of plant extract was used. Plant extracts stored at 4°C remained active for more than 30 days while storage at room temperature impaired their activity within 24 hours. 10 mM EDTA and 5 mM Cystein were found to stabilize the activity of the rennetting activity of the plant extracts for more than 90 days. The physicochemical properties of the cheese prepared using plant extracts of E. heterophyila were relatively similar to the cheese prepared using rennets from other plant sources. The results from the present study show that plant extracts of Euphorbia heterophylla L may provide a cheap and readily available alternative to rennet.

11 tables, 22 ref

020912   Nlerum F E (Agricultural Economics and Extension Dep, Rivers State Univ of Science and Technology, P.M.B. 5080, Nkpolu-Oroworukwo, Port Harcourt, Nigeria) : Prediction of adoption of yam minisett technology among yam farmers in rivers state nigeria. Indian J agric Res 2009, 43(4), 294-8.

This study examined the predictive variables of adoption of yam minisett technology among yam farmers in Rivers State, Nigeria. Multi-stage, cluster, purposive and simple random sampling methods were used in selecting 252 yam farmers as the sample size of the study. An interview schedule was used in obtaining data from the respondents. Results showed that adoption levels were 16.7 per cent for partial adoption, 18.6 percent for complete adoption and 64.7 per cent for none adoption. Results for test of hypothesis indicated that, four out of the six tested variables that had significant relationship with adoption pxpUaned about 89.3 percent (R^{2=0.8926) of the adoption variability of the respondents. The best predictor of adoption was extension contact, with R₂=0.3364 contribution. This was followed by educational level, with R₂=0.2440, income, with R2=0.1805 and farm size, with R2=0.1317. Efforts directed at improving extension contact, education, income and farm sizes of yam farmers were suggested for a higher adoption of the minisett technology among these fanners.}

3 tables, 9 ref

020911   Naresh L;Venkateshaiah B V;Arun Kumar H; Venkatesh M (Dairy Technology Dep, Dairy Science College, Hebbal, Bangalore-560 024) : Effect of microwave heat processing on physico-chemical, sensory and shelf life of peda. Indian J Dairy Sci 2009, 62(4), 262-6.

Investigation was carried out to know the suitability of microwave heating as a post heat treatment process to extend the shelf life of peda. Among different microwave heat treatments viz., 10, 20, 25, 30 and 60 seconds with a corresponding temperature of 35, 47, 58, 68 and 91°C tried, the sensory qualities of peda were found to be good up to 25 sec of microwave treatment. The microwave treated peda at 25 sec and 30 sec showed an increased percentage of fat, HMF (m mol/l), acidity (% Lactic acid) and FFA (%oleic acid) content with the decrease in moisture content compared to control. The overall acceptability score of microwave treated sample was almost similar to control sample. The shelf life of microwave treated (25 sec and 30 sec) peda samples increased to 15 days and 18 days at room temperature and 93 days and 126 days at refrigeration temperature as against 12 days and 71, days respectively for control.

3 tables, 14 ref

020910   Mishra P;Bardhan D;Dabas Y P S;Avadhesh Kumar (Vety & A H Extension Dep, CVA Sc, G.B.P.U.A & T., Pantnagar-263 145) : Factors influencing and impact of package of selected dairy husbandry technologies. Indian J Dairy Sci 2009, 62(4), 316-26.

Study was carried out on 80 farmers in five randomly selected villages of Rudrapur Block of US Nagar District of Uttarakhand to study the factors influencing and household level impact of adoption of package of selected dairy technologies. The findings revealed that adoption of package of selected dairy technologies was positively and significantly influenced by membership of farmers' group, low farm experience, high mass media exposure and closeness to market. This point towards the importance of providing institutional support services, viz. linkage to market, membership of farmers' group, etc. in ensuring adoption of dairy technologies by the rural households. Human endowments are of secondary importance in uptake decisions of dairy technologies. Findings regarding impact of adoption of package of dairy technologies revealed that adoption of dairy technologies significantly increased the productivity, milk production and income from dairying. Adoption of the technologies also has potential in increasing the household consumption of milk. However, beneficial effects of adoption of dairy technologies were not observed in case of employment generation. This implies that, generally, in the study area, the adopters were able to handle the increased work load, due to adoption of package of technology, without hired assistance, i.e. with engagement of family labour. Overall, it can be said that adoption of dairy technologies has had some favourable impact in the study area. Thus, extension functionaries should work towards promoting technology as technology adoption is key to improving farm productivity and household income.

3 tables, 23 ref

020909   Mei Z;Niu X;Sun J;Qu B (College of Chemistry and Molecular Engineering, Qingdao Univ of Science and Technology, Qingdao-266042, P.R. China, Email: qustchemistry@126.com) : Synthesis and crystal structure of cobalt(ii) complex of 4,4'-diamino-l-[(cyclohexa-2,4-dienyl)methyl]benzene. Asian J Chem 2009, 21(3), 2020-6.

The crystal structure of cobalt(II) complex of 4,4'-diamino-1-[(cyclohexa-2,4-dienyl)methyl]benzene has been determined by single crystal X-ray diffraction method. The crystal belongs to orthorhombic system, space group P₁ with unit cell constants a = 9.2500(8), b = 11.6619(10), c = 11.9660(11) Angstrum, V = 1273.36(19) Angstrum^{3, Z= 1, DC = 1.363 g/cm3, μ = 0.406 mm-1, F(000) = 550, R and wR are 0.0499 and 0.1498, respectively for 5981 unique reflections with 5095 observed reflections (I > 2σ(I)). In the crystal structure, molecules are linked into chains along the a axis by N-H---O intermolecular hydrogen bonds along the a axis.}

2 illus, 4 tables, 13 ref

020908   Lounis A;Lenouar K;Gritly Y;Abbad B;Boumaour M (Laboratory of Sciences and Material Engineering, USTHB, BP32 El Alia, Algers, Algeria, Email: zlounis@yahoo.com) : Characterization of polycrystalline silicon substrates (P-type) of Photovoltaic use. Asian J Chem 2009, 21(3), 2149-62.

The quality of the material, polycrystalline silicon, is justified by the required features for the final use of the product. It is considered that this quality is due to the impurities which are present in the metal. Carbon, oxygen, boron and transition metals are catalogued among the most frequently observed impurities in silicon, because of their high mobility and solubility in polycrystalline silicon. These impurities gene-rate a yield decrease in the photovoltaic components. The aim of this work is to determine the concentration of impurities such as carbon, iron, copper, titanium, nickel as well as some properties of the flat product such as thickness, resistance, rigidity, roughness and flatness. The dislocations density is also assessed.

9 illus, 2 tables, 26 ref

020907   Kaushik S;Chhimpa V;Gupta M;Verma P S;Sharma I K (Chemistry Dep, Centre for Advanced Studies, Rajasthan Univ, Jaipur-302 004, Email: sharma_indra20@rediffmail.com) : Biotransformation of camphor using free and immobilized Saccharomyces cerevisiae. Asian J Chem 2009, 21(3), 2412-18.

The biocatalytic reduction of camphor was carried out using Baker's yeast (Saccharomyces cerevisiae) as microbial catalyst in free Baker's yeast (FBY) as well as immobilized Baker's yeast (ImBY) form in aqueous ethanolic (l:lv/v) medium. The reduction product was isolated and purified by chromatographic techniques and characterized on the basis of its spectral analysis.

3 illus, 1 table, 17 ref

020906   Kaul G;Kumar D M;Thippeswamy H S (Lab-Animal Biochemistry Div, National Dairy Research Institute, Karnal-132 001, Email: gkndri@gmil.com) : Detection of IGF-I receptor on caprine spermatozoa by RT-PCR method. Indian J Dairy Sci 2009, 62(4), 275-9.

IGF-I (Insulin like Growth Factor-I) receptor is a glycosylated fieterotetramer transmembrane protein associated with tyrosine kinase activity. Most biological actions of IGF ligands are mediated by IGF-IR (type 1 IGF Receptor). IGF-IR has been identified on sperm head in human and bovines. Present study was undertaken to detect IGF-I receptor on caprine spermatozoa by RT-PCR method. Recent lines of evidences have shown that substantial types of mRNA persist in ejaculated spermatozoa and can be used as a diagnostic as well as research tool. The presence of mRNAs in sperm has clued us to use RT-PCR to detect IGF-IR in caprine spermatozoa. RT PCR was done with caprine sperm total RNA to detect cDNA for IGF-IR using the gene specific primers. The total RNA from liver as control was isolated using acid phenol-guanidinium thiocyanate chloroform extraction method. Absorbance was checked to asses RNA purity. The purity ranged between 1. 75-1.95. RNA was extracted from sperm cells after lysis with 6M guanidinium thiocyanate. The purity ranged between 1.7 - 1.73. The reverse transcription of all mRNA present in total RNA was performed to generate single strand cDNA molecule. The specific cDNA molecules for IGF-IR were amplified using PCR in the presence of forward and backward primers of IGF-IR gene. The amplification was done for 60 cycles at 94°C, 55°C and 71 °C respectively. The cDNA for IGF-IR was identified by agarose gel electrophoresis using liver sample as control. An intense band was observed which most likely corresponded to 550 bps in liver samples and for the sperm samples two intense bands were observed with size of about 350 and 700 bps. In further studies we demonstrated that no cDNA band for IGF-IR was detected with the epididymal spermatozoa.

13 ref

020905   Kart A;Elmali M;Yapar K;Yaman H (Food Hygiene and Technology Dep, Veterinary Faculty, Kafkas Univ, Pasacaviri, 36100 Kars, Turkey, Email: elmali25erz@gmail.com) : Occurence of aflatoxin M1 determined by elisa in UHT (sterilized) and raw milk samples produced in Turkey. Asian J Chem 2009, 21(3), 2047-51.

Aflatoxins are secondary metabolites of fungi produced by certain strains of A spergillus spp. They are known to have potent carcinogenic, hepatotoxic, genotoxic and immunusuppressive effects leading to toxi-cities in human and animals. In this study, it was aimed to determine presence of AFMI levels in raw and UHT milk produced in the Kars vicinity of Turkey which is commercialized in big retail markets and to evaluate the toxins levels in milk samples with respect to the levels allowed by Turkish Food Codex. Of the total 90 milk samples analyzed, while 87.8% (79) of the milk samples were found to exceed the limits allowed by Turkish Food Codex, only 12.2% (11) of the total number of milk samples were in accordance with Turkish Food Codex limits. The levels of AFM1 were above the allowed limits in 84.4% (38 out of 45) of UHT milk and 91.1% (41 out of 45) of raw milk samples. The presence of unusually high rate of AFMI levels in both raw and UHT milk samples implies that children and people in all age groups are under risk of being toxicated by AFM1. Therefore, it is important to take preventive actions toward reducing contamination of milk with AFM1.

1 table, 27 ref

020904   Hati S;Gandhi D N (D.M. Div, National Dairy Research Institute, Karnal-132 001, Email: subrota_dt@yahoo.com) : Keeping quality and acceptability of drinkable acidophilus milk [APM drink] under refrigeration condition. Indian J Dairy Sci 2009, 62(2), 151-4.

Drinkable acidophilus milk is a liquid fermented drink and characterized by their high nutritional and therapeutic values. For process optimization of APM drink the culture was selected on the basis of chemical and microbial analysis among the four different strains of L. acidophilus. L. acidophilus IMCDC-15 culture showed the maximum acidity (0.98-1.20% LA) at 2% level of inoculum when incubated at 40°C for 10 hours. The process parameters were optimized for the preparation of drinkable acidophilus milk such as fat percentage, sugar concentration level, level of stabilizer (Guar gum), percentage of pineapple flavour on the basis of physicochemical, microbial analysis and sensory analysis. The finished product was stored under refrigeration condition (4-5°C) and examined at 7 days interval upto 14 days carrying out chemical, microbial and sensory analysis. The product was acceptable throughout the storage period under refrigeration condition at 4-5°C.

4 illus, 12 ref

020903   Beniwal B S;Rai D C;Kapoor C M;Bhardwaj P K (Animal Products Technology Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: balbir.beniwal@rediffmail.com) : Standardization of quality and quantity of milk for khoa making through a semi mechanized method. Indian J Dairy Sci 2009, 62(4), 272-4.

Three different ratios of fat/SNF i.e. 0.555, 0.611 and 0.666 were used for production of khoa in a semi automatic khoa making machine. Based on the physico-chemical parameters and sensory evaluation, the fat/SNF ratio of 0.611 was found to be the most suitable for preparation of khoa. Amongst the five different quantities of milk taken for preparation of khoa, a quantity of 15 Kg of milk was found to be the best for the preparation of khoa in the machine while the other tested quantities (all more than 15 Kg) gave a brown coloured product.

1 illus, 3 tables, 11 ref

020902   Ashrafi R;Bari M R;Khosroshahi A;Alizadeh M (Food Science Dep, Urmia Univ, Urmia, Iran, Email: rogiehashrafi@yahoo.com ) : Minimization of sodium in Iranian white brined cheese. Asian J Chem 2009, 21(3), 1995-2004.

A chemometric approach was used to minimize NaCl content in Iranian white brine cheese. Influence of different ratios of NaCl:KCl and ripening time on sodium and potassium content, proteolysis, lipolysis, dry matter, TVC, mold count and sensorial quality was explored using a mixture design. Partial substitution of NaCl by KCl did not influence the extent of proteolysis, lipolysis and dry matter. Sodium content of the cheese samples decreased by increasing KC1 concentration in brine. Ripening time had positive effect on both Na and K content of the cheese samples. Increasing in KC1 concentration in brine had significantly negative effect on TVC and mold. All cheeses were free from Coliform. NaCl and KCl concentrations in brine were effective factors on sensory score. After modelling of Na and K variations and regarding sensory score and dry matter the optimum condition for minimization of Na in Iranian white brine cheese were: concentration of KC1 and NaCl in brine were respectively 27.1 and 72.9% and ripening time of 40 d. Na and K contents in the cheese samples made at optimum condition predicted to be 2.43 and 1.32%, respectively. KC1 at concentrations more than 27.7% led to significantly low acceptability.

8 illus, 2 tables, 41 ref

020901   Aroua S;Lounis A;Condom S;Semaoune F (Laboratory of Sciences and Material Engineering, Faculty of Mechanical Engineering and Chemical Engineering, USTHB, BP32 El Alia, Algiers, Algeria, Email: zlounis@yahoo.com) : Analysis of lignin isolated from alkaline leaching of alfa grass. Asian J Chem 2009, 21(3), 2293-300.

The analysis of Alfa grass lignin is examined, isolated from indus-trial black liquor of the Algerian Pulp and Paper Company using the soda process. The used experimental techniques are: UV/visible, micro-scopy (MEB), FTIR, spectroscopy, EDAX and for the first time, HPLC (high performance liquid chromatography), MS (mass spectrometry) and GC/MS (coupled gas chromatography/mass spectrometry) analysis that permit us the valorization of this product.

8 illus, 1 table, 8 ref