002003   Shehata A B;Rizk M S;Farag A M;Tahoun I F (NO, National Institute of Standards, Tersa St, El-Matbah, Haram, P.O. Box: 136, Giza 12211, Egypt, Email: tahoun_nis@yahoo.com) : Certification of three reference materials for α- and γ-tocopherol in edible oils. MAPAN 2014, 29(3), 183-94.

Tocopherols are important vegetable oil constituents, and their reliable quantitative analysis depends largely on the existence and quality of certified reference materials (CRMs) which provides traceability of the measurement results to the SI units. Since there is a lack of suitable CRMs in case of tocopherols analysis, three matrix reference materials from corn, peanut and soybean oils were certified for the content of α and γ-tocopherols. Homogeneity and stability of the prepared reference materials were studied and certification was done by two independent chromatographic analytical methods. The measurement results were statistically treated and the certified values of α and γ-tocopherol in corn, peanut and soybean oils were assigned and their associated expanded uncertainties were estimated as: 322.04 ± 8.62, 771.48 ± 15.31, 106.23 ± 5.19, 108.94 ± 9.72, 140.66 ± 5.93, 418.00 ± 14.36 mg/kg, respectively. These values were found useful for many food testing laboratories in validation of analytical methods and analytical quality control.

4 illus, 6 tables, 147 ref

002002   Sa-Ad R;Khiatdet W;Jarkpai T L;Riyapan D (Materials Science and Technology Dep, Natural Products Research Centre, And Center of Excellence in Nanotech, Songkhla 90112, Email: saadriyajan@hotmail.com) : Crosslinking of epoxidized natural rubber with terephthalic acid: effect of terephthalic acid and cassava starch. J Polym Mater 2014, 31(2), 145-58.

The objective of the present work was to study the vulcanization of epoxidized natural rubber (ENR) latex using terephthalic acid (TA) as a novel crosslinker. The influence of TA on the physical properties including the swelling behaviour, tensile strength and thermal stability of the cured ENR, which was compressed at 180°C for 30 minutes, was studied. The optimum mechanical properties were observed for particular ratios of ENR/TA. In addition, the effect of cassava starch (CSt) and glycerol on the swelling ratio in toluene, the tensile strength, elongation at break and biodegradation of the cured ENR were also investigated. The ester linkage at 1730 cm^{-1 of the cured ENR was confirmed by ATR-FTIR. The swelling in toluene of the modified ENR decreased as a function of the proportion of TA. The thermal stability of the modified ENR was enhanced significantly after chemical modification as observed by TGA. A ratio of 7 phr of TA gave good mechanical strength of the vulcanized ENR compared to other TA contents. The ENR cured with TA easily degraded in natural soil compared to NR conventionaly vulcanized with sulfur.}

9 illus, 2 tables, 22 ref

002001   Ren G;Wang W;Yang Y;Cai W;Zhong-Ren C (Faculty of Materials Science and Chemical Engineering, Ningbo Univ, Ningbo 315211, People's Republic of China, Email: wqwang@126.com) : Coating polypyrrole-silver nanocomposites on sulfonated-polysyrene microspheres by one-step method using AgNO₃ as an oxidant. J Polym Mater 2014, 31(2), 135-44.

Sulfonated polystyrene (PS) microspheres were used as templates and AgNO₃ was acted as the oxidant of pyrrole to prepare PS@polypyrrole(PPy)-silver nanocomposite microspheres by the one-step synthesis method. Ag^{+ ions adsorbed on the negatively charged sulfonated PS microspheres were reduced to elemental Ag, and PPy was obtained on the PS surfaces simultaneously, resulting in formation of PS core@PPy-silver composite shell microspheres. After removal of PS cores, uniform hollow PPy-silver composite microspheres were obtained. The thickness of the shell was controlled by varying the amounts of pyrrole monomers. The products were characterized in detail by transmission electron microscope (JEM), scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FT-IR), X-ray Photoelectron Spectroscope (XPS), X-ray diffraction (XRD), and thermogravimetry(TG).}

7 illus, 34 ref

002000   Rajasekharan R (NO, Central Food Technological Research Institute, Mysuru-570 020, Email: director@cftri.res.in) : Central food technological research institute, mysuru. Curr Sci 2015, 108(8), 1438-40.

CSIR-CFTRI is one of the oldest CSIR laboratories that churns out several commercially viable technologies for the food industries and processing industries, apart from serving every humble home-maker with ready-to-eat and ready-to-serve technologies. This article focusses on some of our recent research findings in the area of GMO detection, phytoceuticals and food processing.

001999   Patil D;Sabnis A (Polymer & Surface Engineering Dep, Institute of Chemical Technology, Mumbai) : Developments in rheological additives in surface coatings. Paintindia 2014, 64(2), 53-9.

8 illus, 16 ref

001998   Pandian J P;Prabu B;Pugazhvadivu M (Mechanical Engineering Dep, Pondicherry Engineering College, Pondicherry, Email: jpvpandian@yahoo.in) : Indian waste frying oils: influence of fatty acid composition on their physico-chemical properties. J Biofuel 2014, 5(2), 83-95.

In this work, 22 samples of waste frying oils are collected from different Indian facilities and their fatty acid profiles are examined. The samples are then characterised for their properties such as viscosity, density, higher heating value, cetane number, cloud point and iodine value. The results are compared with Turkish waste frying oil samples given in the literature. The relationship between physico-chemical properties and degree of unsaturation/total saturation are verified. From the results it is found that the Indian waste frying oils are more saturated compared to Turkish sources. Four investigations were conducted, which include examination of fatty acid composition and properties of Indian waste frying oils, studying the influence of fatty acid composition on physico-chemical properties, comparison of composition and properties of Indian and Turkish waste frying oils. It is concluded that the Indian wastefrying oils are found to be more saturated than Turkish sources.

7 illus, 2 tables, 47 ref

001997   Murthy K S (NO, , Pidilite Industries Ltd) : Corrosion - preventive strategies. Paintindia 2014, 64(2), 102-7.

Corrosion is everywhere in any industry. NACE International is recognised around the world as the premier authority for corrosion control, mitigation and for developing standards. From chemical processing to infrastructure protection, it deals with corrosion prevention, protecting people, assets and the environment from the effects of corrosion. It offers educational courses, training and certification programs, publications, lectures and conferences (CORCON 2014 slated in November 2014) to address the issues.

001996   Khan A M;Ali S (Research Laboratory of Bioenergy and Medicinal Chemistry (RLB-MC), Che, Federal Urdu Univ, Gulshan-e-Iqbal Campus, Univ Road, Karachi-75300, Pakistan, Email: dr.abdulmajeedkhan@fuuast.edu.pk) : Production of biodiesel and bioethanol from the legumes of Leucaena leucocehala. J Biofuel 2014, 5(2), 76-82.

This research article is based on the production of biodiesel and bioethanol from Leucaena leucocephala. The legumes of L. leucocephala were collected, dried, grinded and soaked in non-polar solvent (n-hexane) and then after a week it was decanted as n-hexane extract, which was evaporated by the rotary evaporator. It was passed through the column chromatography for, its purification. The purified oily content was subjected to transesterification by different methods, which yielded fatty acid methyl ester (FAME) and fatty acid ethyl ester (FAEE) with different percentage yields. All the reactions were conducted under completely anhydrous condition with fast stirring on hot plate. The biodiesels were identified in comparison with American Society for Testing Materials (ASTM). Similarly, for the production of bioethanol, the residue of the plant was soaked in cold water, hot water, 20% H₂SO₄ and 20% NaOH solution. All of the extracts were evaporated under sunlight. The extracts were subjected to fermentation using the yeast. The bioethanol so produced was identified by the preparation of ethyl benzoate as UV active derivative.

6 illus, 2 tables, 17 ref

001995   Kavita S R;Vinod Kumar;Sridhar K;Vyakarnahal B S;Chanappagoudar B C (Seed Science and Technology Dep, Agricultural Sciences Univ, Dharwad-580 005, Email: vinoddhone@yahoo.com) : Effect of physical and chemical treatments on seed dormancy and storability of hedge lucerne [Desmanthus virgatus (L.) Willd.]. Legume Res 2015, 38(1), 131-6.

Hedge lucerne is an important forage legume cultivated in India. One of the major problems associated with this legume is hard seed coat which results in poor stand establishment because of reduced germination and un-uniform seedling emergence. Hence, it is important to overcome seed coat dormancy and improve germination for successful stand establishment. Therefore, a laboratory experiment was initiated to find out the best treatment to overcome seed coat dormancy and to know the storability behaviour of hedge lucerne seeds with different physical (mechanical scarification, hot water, smoke treatment, hot air oven) and chemical treatments (sulphuric acid, sodium hydroxide, polyethylene glycol-6000 and ethrel solutions). The results revealed that treating the seeds with conc. H₂SO₄ for two minute recorded maximum germination of 60.3% upto 11 months of storage followed by mechanical scarification with sand paper (48.0%). Further the seeds showing maximum germination also recorded the highest vigour index and lowest hard seed percentage. However, the seeds which were treated with hot water showed maximum death of the seeds compared to other treatments.

4 tables, 17 ref

001994   Kamani P K (Oil and Paint Technology Dep, Harcourt Butler Technological Institute, Kanpur-208 002) : Forms of corrosion: de-alloying/selective leaching - part 10. Paintindia 2014, 64(2), 90-6.

An alloy has been defined as a substance having metallic properties and being composed of two or more chemical elements of which at least one is an elemental metal. The de-alloying is a corrosion process in which one or more alloy components are removed preferentially. The corroded region usually has a markedly different structure at micro & macro level and has significantly low strength than the original alloy. However, macroscopic dimensions of the corroded part often remain unchanged. The process is also referred to as selective leaching or demetalification or parting or selective corrosion. The less noble metal is removed from the alloy by microscopic-scale galvanic corrosion mechanism. The most susceptible alloys are the ones containing metals with high distance between each other in the galvanic series, e.g. copper and zinc in brass. The elements most typically undergoing selective removal are zinc, aluminium, iron, cobalt, chromium, and others.

5 illus, 2 tables, 57 ref

001993   Jangu S L;Meena B L (Political Science Dep, School of Social Sciences, Mizoram Univ, Mizoram, Email: suwalaljangu@gmail.com) : Biofuel development in India: prospects and problems. J Biofuel 2014, 5(2), 96-111.

Since the beginning of civilisation, humans have depended on organic materials - or "biomass" -for cooking and heat. Many developing countries in Asia and Africa still do. Biofuels may be one of the dumber of the grand and a well-intentioned idea of 27" century. Using waste biomass to produce energy can reduce the use of fossil fuels, reduce greenhouse gas emissions, and reduce pollution and waste management problems. One of the main justifications for the development of biofuels is the environmental benefits that result from the displacement of fossil fuels. At present, the most efficient production of ethanol is based on dedicated food crops, but nowadays, biofuels are produced from non-food-crops and non-edible oil plants like biomass waste materials, Jatropha, etc. At the same time, these dedicated ethanol crops likely have the greatest impact on food supply and demand systems. The research and technological developments are day-to-day improving and becoming applicable for biofuel production from such biomass that is not for human consumption. But there are many negative environmental consequences from the production of biofuels. Governmental and non-governmental policies of biofuel development are totally business oriented. From technology developers to energy crop producers all are more economical and less environmental. Moreover, biofules have also links with social aspects as food security, food prices, resources, etc.

2 tables, 30 ref

001992   Hai D T;ET AL (Univ of Engineering and Technology, Vietnam National Univ Hanoi, Hanoi, Vietnam) : Whole genome analysis of a vietnamese trio. J Biosci, Bangalore 2015, 40(1), 113-24.

Presented the first whole genome analysis of an anonymous Kinh Vietnamese (KHV) trio whose genomes were deeply sequenced to 30-fold average coverage. The resulting short reads covered 99.91% of the human reference genome (GRCh37d5). We identified 4,719,412 SNPs and 827,385 short indels that satisfied the Mendelian inheritance law. Among them, 109,914 (2.3%) SNPs and 59,119 (7.1%) short indels were novel. We also detected 30,171 structural variants of which 27,604 (91.5%) were large indels. There were 6,681 large indels in the range 0.1-100 kbp occurring in the child genome that were also confirmed in either the father or mother genome. We compared these large indels against the DGV database and found that 1,499 (22.44%) were KHV specific. De novo assembly of high-quality unmapped reads yielded 789 contigs with the length ≥300 bp. There were 235 contigs from the child genome of which 199 (84.7%) were significantly matched with at least one contig from the father or mother genome. Blasting these 199 contigs against other alternative human genomes revealed 4 novel contigs. The novel variants identified from our study demonstrated the necessity of conducting more genome-wide studies not only for Kinh but also for other ethnic groups in Vietnam.

8 illus, 3 tables, 37 ref

001991   Frischmann L;Ott J (NO, , Heubach GmbH) : Modern pigment preparations - "out-of-the-box" formulations. Paintindia 2014, 64(2), 68-74.

8 illus, 1 table

001990   Dulger G C;Gecgel U (Oil Industry Programme, Arda Vocational School, Trakya Univ, Edirne, Turkey, Email: gizemcagla@trakya.edu.tr) : Bleaching process of sunflower oil by using bentonite activated with different chemical substances. Asian J Chem 2014, 26(12), 3615-19.

In this research, activation process took place in different times by using different concentration of H₂SO₄, HCl and H₃PO₄ solutions were used to define the proper acid activation circumstances for neutral bentonite clay from Thrace region. Moreover, the acid active clays were used in bleaching of crude sunflower oil. Before and after the bleaching process, absorbance values of sunflower oil had been noted and with the help of the information the bleaching efficiency of the absorbents was calculated and compared with commercial clay. In the process of bleaching crude sunflower oil with the activated clays and the commercial clay, adsorbent concentration, the heat treatment, the time's effects on bleaching efficiency were analyzed. Optimum adsorbent concentration, temperature and time are found as 1%, 80 °C, 20 min, respectively. For the bleaching process which contained acid activated clay and commercial bleaching earths, adsorption kinetics, thermodynamics and isotherms were analyzed. To sum up, in the chosen time and the concentration, it has been found out that clay activated with H₂SO₄ and HCl has better values than commercial clay.

6 illus, 2 tables, 17 ref

001989   Chauhan A;Singh V K;Verma S;Lahiri S (Chemistry Dep, Sri Aurobindo College, Delhi Univ, New Delhi-110 017, Email: acnine@yahoo.com) : Acid and base catalysed transesterification of used vegetable (gutter) and non-edible oils to fatty acid methyl esters. J Biofuel 2014, 5(2), 68-73.

Transesterification of oils to their corresponding fatty acids methyl esters (FAME) has recently been recognised as an easy and cost effective technology for biodiesel production, mainly on account of the desirable physiochemical properties of the biodiesel produced. In this study, Jatropha (Jatropha curcas), Karanja (Pongania pinnata), Linseed (Linum usitatissimum) and used vegetable oils (Gutter oil) biodiesel production was optimised. Two-stage catalytic process (acid esterification and base transesierification) were used and the effects of factors like catalyst concentration (%w/w)from 0.6% to 1.1%, molar ratio (6:1 to 12:1), temperature (60-70°C) and time (l-6h) were investigated. The optimal yields for Linseed oil, Jatropha, Karanja and Gutter oils were 88. 7%, 96%, 92.41% and 96.10%, respectively. The physical properties were then determined and compared with ASTM standards. It was concluded that catalytic transesterification of all oils studied here were economically viable and could be commercialised.

5 illus, 2 tables, 19 ref

001988   Archana P;Laxman K (Post-harvest Technology Dep, Kittur Rani Channamma College of Horticulture, Arabhavi-591 218, Email: archana271989@gmail.com) : Preparation and storage of tamarind squash. J Spices aromatic Crop 2015, 24(1), 37-42.

Attempt was made to standardize the protocol for the preparation of tamarind squash. The chemical composition of tamarind squash and changes in chemical constituents during storage at ambient temperature were studied. Results showed that higher amount of mean TSS (54.13%), reducing sugar (9.51%) and total sugar (30.25%) were noticed in recipe having 30% juice + 50% TSS + 1% acidity, whereas higher retention of ascorbic acid (3.68 mg 100 g^{-1) was observed in recipe having 30% juice + 40% TSS + 1% acidity. However, minimum TSS (40.48%), reducing sugar (8.82%) and total sugar (22.77%) were noticed in recipe having 25% juice + 40% TSS + 1% acidity and titrable acidity in the recipe having 30% juice + 50% TSS + 1% acidity. Among the recipes the tamarind squash prepared from 30% juice + 50% TSS + 1% acidity was found superior to other recipes. The beverage retained its characteristic colour, aroma and taste up to 3 months of storage at room temperature.}

2 illus, 5 tables, 11 ref

001987   Ajay Kumar;Pandey D M;Abraham T;Mathew J; Jyothsna P;Ramachandran P;Malathi V G (Birla Institute of Technology, Deemed Univ, Mesra, Ranchi-835 215, Email: vgmalathi@rediffmail.com) : Molecular characterization of viroid associated with tapping panel dryness syndrome of Hevea brasiliensis from India. Curr Sci 2015, 108(8), 1520-7.

Tapping panel dryness (TPD) disease is the most economically important malady affecting the quality and quantity of yield of rubber latex. The etiological agent of the disease has not yet been characterized. In the present communication, we report the association of a viroid belonging to potato spindle tuber viroid group (PSTVd). The isolates cloned from TPD-affected rubber samples and tomato leaves infected by the extract from TPD-affected rubber showed more than 95% identity with PSTVd.

5 illus, 3 tables, 36 ref

001012   Zhu L;Ye L;Yan F;Liu H;Zhang Z;Ran R (College of Polymer Science and Engineering, Polymer Material Dep, Sichuan Univ, Cheng Du 610065, China, Email: ranrong@scu.edu.cn) : Reversible addition-fragmentationchain transfer polymerization of styrene in poly (ethylene glycol). J Polym Mater 2014, 31(3), 333-48.

Range of poly(ethylene glycol)s (PEG 400, PEG 1000, PEG 4000, PEG 6000, average Mn = 400, 1000, 4000, 6000 g mol^{-1) as green solvent for reversible addition fragmentation chain transfer (RAFT) polymerization of styrene were investigated. At low conversion, the first-order kinetic, low molecular weight distributions (PDs <60> 1.1) and the linear evolution of the number-average molecular weight Mn with conversion showed the well control of the polymerization of styrene in PEG 400. However, phase separation was observed after several hours polymerizations because of the poor solubility of polystyrene (PS) in PEGs. The effect of molecular weight of PEG and the mass ratio of PEG to St on phase separation time and the polymerization rate has been investigated. In addition, the influence of solvents on steric structure of the PS was also explored by 13C nuclear magnetic resonance (13C NMR) spectrum, results showed that PEG had a certain effect on the way monomer adding to the polymer chain.}

6 illus, 2 tables, 34 ref

001011   Yadav A;Ramesh Chandra (Warner school of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology & Science, Allahabad-211 007) : Sensory properties of paneer based dessert prepared from rice milk by blending with standardized milk. Bioved 2014, 25(2), 127-31.

Rice milk is non dairy milk which is increasing the popularity as an alternative to cow's milk. It can be used as beverage, desserts, pudding and can be used in tea or coffee. It is lactose and cholesterol free. The present research work was conducted with the objective to study the feasibility of rice milk and standardized milk (standardization at 4.5 fat and 8.5 per cent S.N.F) in various proportions as well as studying its sensory properties. The experiment was replicated three times and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) Techniques. Paneer based dessert prepared from blend of rice milk and standardized milk having different ratio of 1:1, 1:2 and 1:3 indicate as TR₁, TR₂ and TR₃, respectively and three different level of paneer i.e 5% 10% and 15% indicated as P₁, P₂ and P₃ respectively were compared to each other. Paneer based dessert from standardized milk with 10 per cent paneer which served as T₀P₂ (control). Amongst the different combinations used, the blend of rice milk and standardized milk in a ratio of 1: 2 with 10% paneer (treatment TR₂P₂) was best in terms of flavour and taste as well as overall acceptability.

1 table, 4 ref

001010   Xu J;Qiu F;Rong X;Dai Y;Yang D (School of the Environment, Jiangsu Univ, Zhenjiang 212013, China, Email: fxqiuchem@163.com) : Preparation and surface pigment protection application of stone substrate on UV-curable waterborne polyurethane-acrylate coating. J Polym Mater 2014, 31(3), 287-303.

Two series of ultraviolet (UV)-curable waterborne polyurethane-acrylate coatings were prepared from oligomer containing unsaturated double bond (-CH=CH₂), acrylate active diluents and photoinitiator. The physical properties of oligomers, properties (solvent resistance, mechanical behavior, contact angle, thermal properties and surface free energy) of UV coating films, and the effect of UV curing time on the contact angle of films were investigated. The prepared UV-curable coating was selected to protect the surface pigment on stone substrate. The results indicate that the prepared UV-curable waterborne polyurethane acrylate coating has excellent surface sealing properties and good application prospects in protect surface pigment on stone substrate.

9 illus, 5 tables, 26 ref

001009   Thakur S N;Rajni Kant;Ramesh Chandra (Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Science, (De, Allahabad-211 007) : Preparation of shrikhand by using mango pulp. Bioved 2014, 25(1), 79-82.

With the current upward trend in nutritional and health awareness, the consumer's demand is for high nutritive valuable product in the market with acceptable sensory characteristics. The present study was undertaken with different levels (10%, 15%, 20% and 25%) of mango pulp. Experimental mango Shrikhand mix was standardized to 6.0 fats, 9.0 solid non fats, 35% sugar and @ 1% culture. Shrikhand samples of different treatments were analyzed for fat per cent, lactic acid per cent, protein per cent, moisture, total solids per cent, organoleptic characteristics (flavor and taste, colour and appearance, consistency, overall acceptability) and microbiological characteristics (yeast and mould and coli form count). The data obtained on various parameters were statistically analyzed. From the findings, it is concluded that the Shrikhand prepared with 25% (T4) mango pulp, was highly acceptable in terms of flavour and taste and overall quality as compared to other treatment combinations with the chemical properties of different treatments of Shrikhand.

1 illus, 4 tables, 4 ref

001008   Subrahmanyam C V;Venkateswara Rao M;Bhowmick D N (Chemical Engineering Dep, R V R & J C College of Engineering, Chowdavaram, Guntur, Email: cvsrvr@gmail.com) : Pervaporative dehydration of isopropanol-water mixture. J Lipid Sci Technol 2014, 46(1), 15-20.

Oils and fats are recovered from the oil-bearing materials by expression and solvent extraction. Hexane has been the main solvent used for vegetable oil extraction since the 1940s. Various alternative solvents were tried and most of solvents have been de-listed because of toxicity, safety and product flavor reasons. The lower alcohols like ethanol and isopropanol have gained much importance. However, the major disadvantage is the formation of azeotropes. In the present investigation, Pervaporative dehydration of isopropanol (IPA) -water mixture is studied. The main objectives of the present study were to prepare water selective pervaporative dense membrane for dehydration of IPA-water mixture and to study the characteristic properties like flux, selectivity, pervaporation separation index, stability, strength etc. of the prepared membrane. Poly Vinyl Alcohol (PVA)-Poly Acrylic Acid (PAA) interpenetrating polymer network (IPN) membranes were prepared by polymerizing Acrylic Acid (AA) in a 10% PVA solution using benzyl-peroxide (BPO) as an initiator. The PVA- Poly Acrylamide (PAAM) IPN membranes are prepared by polymerizing AAM in a 10% PVA solution, using potassium per-sulfate (PPS) as an initiator. Glutaraldehyde (GAL), N-N methylenebisacrylamide (MBAA) is used as cross-linking agents for the PVA, PAAM polymers, respectively. Membranes of 10, 20, and 30% PAA & PAAM in PVA are prepared. Performance of the membranes were evaluated in terms of selectivity, rejection and pervaporation separation index (PSI) which gave the combined result of selectivity and flux. PVA-PAA IPN and PVA-PAAM IPN membranes found to have good mechanical strength and stability. The sorption characteristics were studied at temperature of 40, 50, 60 °C and water concentration upto 30%. The sorption was increased with an increase in the concentration of water in the feed. The sorption was higher for PVA-PAA IPN membranes than that of PVA-PAAM membranes.

13 illus, 2 tables, 4 ref

001007   Srivastava M;Prasad R (Foods and Nutrition Dep, Halina School of Home Science, SHIATS, Allahabad) : Studies on evaluation of tomato varieties for preparation of sauce. Bioved 2014, 25(1), 83-5.

The present study on evaluation of tomato varieties for preparation of sauce was conducted in the Department of Foods and Nutrition, Hallina School of Home Science, SHIATS. Tomato fruits of 5 varieties were evaluated for preparation of sauce. Physico-chemical analysis revealed that range of average fruit weight was from 79.85-165.50g, diameter 4.90-7.05 cm, length 4.35-5.63, Specific gravity 0.98-1.04 per cent. The colour of fruit and pulp of all varieties were red and the pulp content was maximum in variety VLT-34, followed by CO-3. T.S.S of sauce were maintained at 32 percent, respectively. Acidity, Ash, Ascorbic acid and lycopene of sauce were ranged from 1.31-1.44 per cent, 3.76-5.11 per cent, 7.40-7.90 mg/100g and 7.05-7.78 mg/100g, respectively.

1 illus, 1 table, 5 ref

001006   Srivastava M;Prasad R (Foods and Nutrition Dep, Halina School of Home Science, SHIATS, Allahabad) : Organoleptic evaluation of tomato varieties for preparation of best quality puree. Bioved 2014, 25(1), 55-7.

The present study on organoleptic evaluation of tomato varieties for preparation of best quality puree was done on nine varieties for preparation of puree. Fruits with red colour were used in the study.It can be used medicinally as an potential Anti-inflanmmatory and digestive benefits, Antioxidant protection and immune support. The experimental work of preparation of sauce was conducted in laboratory foods and nutrition, Hallina School of Home Science SHIATS, Allahabad. Organoleptic scores analysis revealed that NDT-3, Local-1 kanchan, and Desi were maximum scores 8.11, 7.90, 7.40. Local -II kajria, Arka vikas, NDT-1, NDT-3 and NDT-4 were followed by 6.13, 6.68, 6.13, 6.81, 6.44 and lowest score Kashmiri hybrid 5.63, respectively.

1 table, 6 ref

001005   Singh G;Chandra R;Shukla S (Home Science Dep, Nehru Gram Bharati Univ, Allahabad-211 002) : Studies on sensory properties offilled milk beverage prepared with pear pulp. Bioved 2014, 25(2), 205-9.

Filled milk beverage has different physical, chemical and nutritional qualities than natural milk. The fat content of filled milk is less than normal milk which exerts beneficial effects in CHD and certain hepatic disorders, because milk is a more saturated than vegetable oils which contains high PUFA (Poly Unsaturated Fatty Acid). Vegetable oil increases PUFA content and promotes esterification of cholesterol and decrease saturated fat production of LDL and triglycerides in milk. Researcher and medical boards have considered milk fat as a possible risk factor in causing coronary heart disease. Because high dietary fat intake: shortens clotting time in blood and increase risk of heart attack and also increase insulin binding capacity and play a key role in transportation of cholesterol. If fat intake reduced to provide less than 30 per cent of the calories through fats and oil than dietary fat would not be a risk factor at all in heart diseases. The growing health consciousness among the consumers are dairy products have called for the production of products rich in polyunsaturated fatty acid. The PUFA content of the dairy products can be increased by addition of selected vegetable oils as partial replacement of milk fat. A filled milk fruit beverage is a good source of poly unsaturated fatty acid and is less in saturated fatty acid content. Along with health benefits of filled milk beverages, it is also less expensive than any other flavoured milk. Each treatment was replicated six times. Organoleptic evaluation of the product was done by trained panel of five judges 9-point hedonic scale. Sigificantly difference in flavour and taste, consistency and overall sensory quality was observed amongst the various treatment combinations. However, there was non-significant difference in colour and general appearance. Result of obtained Filled Milk beverage prepared from 3.5% vegetable oil (Saffola) containing 15% Pear pulp is accepted.

4 illus, 1 table, 5 ref

001004   Rajni Kant;Ramesh Chandra (Food and Dairy Technology Dep, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Science, Allahabad-211 007) : Studies on sensory attributes of chhana based sweet "Khurma". Bioved 2014, 25(1), 31-8.

Buffalo milk as such is not suitable for chhana and Khurma making due to high calcium and casein contents, which results in production of hard chhana, rendering it unfit for making Khurma. Different temperature of coagulation such as 85 and 80oC were investigated for getting good quality chhana suitable for preparation of Khurma. Among all, 85oC 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 and texture and colour and 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 and 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 and texture and colour and appearance, respectively, and also retain the cube shape of Khurma during cooking. 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.

1 illus, 7 tables, 3 ref

001003   Rajesh Kumar;Biswas S;Bhattacharyya D;Patra G;Maurya A;Thulsiraman P (Livestock Products Technology Dep, West Bengal Univ of Animal and Fishery Sciences, Kolkata-700 037) : A comparative study on sensory quality of sausage prepared from spent duck and spent hen meat. Indian J Anim Hlth 2014, 53(1), 15-20.

Spent ducks and hens are unutilized, but its meat can be very efficiently utilized for the preparation of comminuted meat product like sausage. Formulation of chicken sausage from lean meat of spent ducks and hen and spice mix formulation which is to be used in the preparation of sausages has been standardized. Incorporation of 10% fat (visceral + skin) and 4.3% refined wheat flour as a binder were found to be optimum for chicken sausage smoked at 72 ± I°C for 7-8 hr. There was significant decrease in scores of organoleptic evaluation of sausages with the increase in storage periods at chilling temperatures. It may be concluded that the experimental sausages were consumable up to 14 days when stored at chilling temperature (4 ± 1°C). Thus, comparatively low cost chicken sausage with good to very good acceptability were developed utilizing spent duck and hen meat.

2 tables, 9 ref

001002   Neeharika T S V R;Lokesh P;Prasanna Rani K N; Prasad R B N (Centre for Lipid Research, CSIR-Indian Institute of Chemical Technology, Hyderabad, Email: rbnprasad@iict.res.in) : Optimization of enzymatic hydrolysis of enriched castor oil methyl ester using response surface methodology. J Lipid Sci Technol 2014, 46(1), 8-14.

Major fatty acid present in castor oil is ricinoleic acid (85-90%). Ricinoleic acid is a potential raw material for various chemicals and finds several applications in coatings, lubricant formulations and pharmaceutical industries. Enzymatic hydrolysis is preferred over conventional hydrolysis to avoid estolide formation. Optimization of the enzymatic hydrolysis of enriched castor oil methyl ester (ECME) in presence of Novozym 435 was carried out by 2^{3 factorial design and analysis of experiments. Reaction parameters such as temperature, buffer to ECME ratio and enzyme concentration were considered as determinant factors in the factorial design. Ricinoleic acid yield after six hours of reaction was taken as response. The reaction parameters ranged from reaction temperature (40 to 60°C), buffer to ECME ratio (1:1 to 6:1) and enzyme concentration (2% to 5%). The optimal conditions were found to be reaction time of 6 h, temperature 60°C, buffer to ECME ratio 2:1 and 4% enzyme concentration. The predicted results matched with the experimental values. Under optimum conditions, a maximum conversion of 98.5% was achieved based on acid value and saponification value.}

13 illus, 2 tables, 9 ref

001001   Nasser M;Housheh S;Kourini A;Maala N (Basic Sciences Dep, Faculty of pharmacy, Al-Andalus Univ of Medical Science, Al-Qadmous, Syrian Arab Republic, Email: ws.sarah2005@gmail.com) : Chemical composition of essential oil from leaves and flowers of Inula viscosa (L.) in Al-Qadmous region, Syria. Int J pharm Sci Res 2014, 5(12), 5177-82.

Leaves and flowers of Inula viscosa (L.) were collected from fields in Al-Qadmous, Syria. Essential oil was isolated by classical method of hydro distillation using the Clevenger-type apparatus. Its chemical composition was analyzed by GC/MS. The analysis led to the identification of48 and 43 components in flowers and leaves, respectively. Essential oils were characterized by a high content of oxygenated sesquiterpenes (53.85% and 54.29%, respectively), with E-Foreseen Epoxide (22.41% and 16.55%, respectively) and Nerolidol B (15.70% and 13.64%, respectively), as the main components.

26 ref

001000   Nandi I;Ghosh M (Chemical Technology Dep, Univ College of Science & Technology, Calcutta Univ, Kolkata, Email: mgchemtech@caluniv.ac.in) : Production of edible quality sesame protein concentrates by ultrasonic assisted extraction and characterisation of its functional properties. J Lipid Sci Technol 2014, 46(1), 3-7.

Defatted sesame meal with 40-50% of protein content is very important as a protein source for human consumption due to the presence of sulfur-containing amino acids, mainly methionine. Sesame protein concentrate is produced from dehulled, defatted sesame meal and used as a starting material to produce protein concentrate by ultrasonic assisted extraction (SUC-3.6). Protein solubility at different pH values, emulsifying properties in terms of emulsion Capacity (EC), foaming properties in terms of foam capacity (FC) and foam stability (FS), and scanning electron micrograph of the SUC-3.6 were investigated and compared with traditional method. Sesame protein concentrate (by ultrasonication) have better functional properties than the Protein concentrate extracted by traditional method. Significant increase in protein solubility, EC, and FC were observed. These improved functional properties of different protein concentrates would make them useful products, especially in the food, pharmaceutical, and related industries.

2 illus, 2 tables, 14 ref

000999   Mishra S;Ojha K (NO, , ) : Chemical sand consolidation. J Petrol Engng Technol 2015, 5(2), 21-34.

Sand production from reservoir is a critical issue related to oil/gas fields because it gives rise to many serious problems in oil/gas production. Sand production from wells can damage the surface and subsurface facilities as well as it can reduce the well productivity, thus it can have adverse effects on economy of oil production. Sand control is requisite to economical extraction of oil/gas from the unconsolidated formations. So the development in the sand control techniques is ongoing in the oil industry. Several methods comprising mechanical and chemical methods of sand consolidation have been developed by different researchers in past. This paper comprehensively reviews the mechanism of sand production and control, different investigations and techniques utilized in chemical sand consolidation process. Different resin systems, other chemical systems and their implementation techniques to consolidate the loose sand formation are discussed in this review article.

000998   Mandal S;Alam S (Polymer Div, Defence Materials and Stores Research and Development Establishment, G T Road, Kanpur-13, Email: sarfarazkazmi@yahoo.com) : Dynamic mechanical analysis and phase morphology of glass/bamboo fibers reinforced vinyl ester resin based hybrid composites. J Polym Mater 2014, 31(3), 317-32.

In this article, studies on dynamical mechanical analysis to determine the dynamic properties of hybrid composites as a function of temperature and frequency along with phase morphology are reported. Hybrid composites were based on vinyl ester (VE) resin fabricated with glass and bamboo fibers. 25, 50 and 75 wt% of glass fibers were replaced by bamboo fibers of the optimized glass fiber reinforced composites(containing 50 wt% glass fibers and 50 wt% resin) and were subjected to dynamical mechanical analysis. The storage modulus E' was found to decrease with the increase of weight fraction of bamboo fibers. Loss modulus was also found to decrease with the bamboo fiber loading while the damping property was found to decrease marginally. Scanning electron micrographs of flexural fracture surfaces of composites demonstrated good fiber-matrix bonding for BHO & BH1 and debonding for BH3 & BH-4. Kubat parameter was calculated to study the adhesion between matrix and fibers of the fabricated composites. The Kubat parameter (K_p) of BH1 is very close to BHO whereas the K_p value of BH2 and BH3 is higher than that of BHO and BH1. It indicates that the interfacial adhesion decreased marginally for BH1 and the same decreased significantly for BH2 and BH3. Cole-Cole analysis was made to understand the phase behaviour of the composite samples. An imperfect semicircle obtained from Cole-Cole plots showing the heterogeneity of the system and the good interfacial adhesion at 25wt% glass fiber replacement by bamboo fibers.

17 illus, 1 table, 23 ref

000997   Hussain S Z;Singh B;Rafiqe A (Post Harvest Technology Div, Sher-e-Kashmir Univ of Agricultural Sciences & Technology, Srinagar-191 121, Email: zameerskuastj@rediffmail.com) : Cooking behaviour of re-fabricated rice as affected by extrusion : a response surface analysis. Res Crop 2015, 16(1), 189-94.

Effect of feed moisture, screw speed and barrel temperature on cooking characteristics of re-fabricated rice grains was investigated in a co-rotating twin-screw extruder using response surface methodology. The rice flour obtained from broken rice (<60> 1/8th of actual kernel size) of PR-116 after mixing with structural components was used in the study. The screw speed was set at five levels between 49 and 150 rpm, barrel temperature between 59 and 110°C and feed moisture between 31 and 45%. All cooking parameters of the re-fabricated rice grains evaluated-Kernel length before cooking (KLBC), kernel length after cooking (KLAC), volume expansion ratio (VER), water uptake (WU) and cooking coefficient (CC) -were significantly (P<60>0.01) affected by the three process variables. Barrel temperature was the most significant variable with quadratic effect on KLAC and WU. Response surface regression models were established to correlate the cooking parameters of re-fabricated rice grains to the process variables. The optimized extrusion conditions for preparation of re-fabricated grains were 38% moisture content, 130 rpm screw speed and 89°C barrel temperature. Understanding the effect of process variables on the cooking properties and optimization of extrusion conditions was deemed useful for the development of re-fabricated rice.

1 illus, 2 tables, 15 ref

000996   Hongguang Dai J C;Sheng X;Wang L;Liu N; Lipingan;Liang B (College of Material Science and Art Design, Inner Mongolia Agricultural Univ, Hohhot 010018, P.R. China, Email: imaudm@imau.edu.cn) : Preparation and properties of starch-based film using N-(1,3-dihydroxy-2-methylpropan-2-yl) formamide as a new plasticizer. J Polym Mater 2014, 31(3), 263-73.

N-(1,3-dihydroxy-2-methylpropan-2-y!)formamide (HMF) was used as a new plasticizer for corn starch to prepare thermoplastic starch film (SF). Scanning electron microscopy (SEM), shows that corn starch granules are completely disrupted and homogeneous material is obtained. The crystallinity of corn starch and HMF-plasticized starch film (HSF) was characterized by X-ray diffraction (XRD). The glass transition temperatures (Tg) of glycerol-plasticized starch film (GSF) and HSF were investigated by differential scanning calorimetry (DSC). The elongation at break of HSF is higher than that of GSF, but the tensile strength of HSF is inferior to that of GSF at relative humidity (RH) 75%. At RH 75%, the water resistance of HSF is superior to that of GSF, under the same conditions. The water vapor permeability of HSF is lower than that of GSF, as HMF is more hydrophobic than glycerol.

7 illus, 20 ref

000995   Didehban K;Mosadegh M;Khani H A;Hayasi M; Golikand A N;Amirshaghaghi A (Chemistry Dep, Payame Noor Univ, Tehran, IR of Iran, Email: kh_didehban@yahoo.com) : New superabsorbent nanocomposites based on polyacrylamide/clay: synthesis, characterization and investigation of their adsorption properties. J Polym Mater 2014, 31(3), 347-58.

Superabsorbent nanocompoites based on acrylamide/various clays such as (montmorillonite and kaolinite) were prepared by free radical polymerization in aqueous solution and then modified with diamine and EDTA (ethylene diaminetetraacetic acid). The nanocomposites were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). Sorption capacity of polyacrylamide-montmorillonite (PAM), and polyacrylamide-kaolin (PAK), nanocomposites were investigated for metal ions such as Cu^{+2, Ni+2, Co+2 and Zn+2 in various pH using atomic absorption method. Chelation of metal ions from water was also studied. The water absorbency test of PAM and PAM/clay were also performed and found to be 149.61 and 127.2 g H₂O g-1 in distilled water respectively.}

10 illus, 33 ref

000994   Das P K;Sarkar S;Dora K C;Chowdhury S;Ganguly S (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal Univ of Animal and Fishery Sc, Kolkata-700 094) : Effect of gutting and filleting on keeping quality of rohu (Labeo rohita) at refrigerated temperature (4 ± 1°C). Indian J Anim Hlth 2014, 53(1), 27-34.

In the present study, periodical microbial (TPC), chemical (pH, total volatile basic nitrogen, peroxide value, free fatty acid), and sensory characteristics were analysed in gutted and filleted Rohu (Labeo rohita) samples stored under refrigeration. Initially during storage, there were no significant differences (P <62> 0.05) evident in TPC between the gutted and whole samples. No significant differences (P <62> 0.05) were observed on day 0 among the three samples. Among the three samples, no significant differences (P <62> 0.05) in TVB-N values were detected on day 0. There was a gradual increase in peroxide value (P <60> 0.05) during the storage period as was detected in whole, gutted and filleted samples. The storage life of whole, gutted and filleted Rohu sample stored under refrigeration (4 ± 1°C) was found to be 12, 10 and 8 days respectively.

2 tables, 27 ref

000993   Bose D N;Haldar A R;Chaudhuri T K (Materials Science Centre, Indian Institute of Technology Kharagpur, Kharagpur-721 302, Email: dwarkabose322@gmail.com) : Preparation of polysilicon from rice-husk. Curr Sci 2015, 108(7), 1214-16.

4 illus, 1 table, 11 ref

000992   Bhatia S;Alam M S;Arora M;Sehgal V K (Processing and Food Engineering Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: surekhabhatia@pau.edu) : Polysaccharide based edible coatings influence the biochemical characteristics and storage behaviour of tomato during ambient storage. Indian J agric Biochem 2014, 27(2), 151-7.

Three types of edible coatings i.e cellulose (CMC, 1.5% w/v), pectin (3% w/v) and starch (2% w/v) were tried on red stage tomatoes in order to extend the marketing period. Coating was applied by immersion method and tomatoes were placed in open trays under ambient conditions for 14 days. A gradual increase in the physiological weight loss, lycopene, colour and activity of enzyme polygalacturonase with simultaneous decrease in titrable acidity and firmness in tomatoes was noticed throughout storage for coated as well as uncoated tomatoes. Ascorbic acid and reducing sugars showed increasing trend followed by decline during storage. Amongst the edible coatings, pectin coating was the most effective in maintaining the firmness, colour, titrable acidity, TSS, ascorbic acid and provided an effective control in reducing weight loss, increase in activity of polygalacturonase and decay (%) followed by starch coating. CMC coating was not efficient in maintaining these quality parameters. Hence, pectin coating could be successfully used for maintaining the quality and extending the shelf life of fresh tomato fruit.

2 illus, 2 tables, 40 ref

000991   Balgude D;Sabnis A (Polymer and Surface Engineering Dep, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga (E), Mumbai-400 019, Email: as.sabnis@ictmumbai.edu.in) : Synthesis and characterization of bio-based hybrid polyurethane materials. J Polym Mater 2014, 31(3), 247-61.

Bio-based organic inorganic hybrid polyurethane was successfully developed by modifying the conventional acrylic polyurethane with cardanol derived hybrid material. The synthesis of hybrid material involved formation of maleic anhydride adduct of cardanol in the first step followed by its hybridization with epoxy functional silane in second step. The molecular structure of synthesized hybrid precursor was characterized by spectroscopic analysis (^{1H-NMR, 13C-NMR and29Si-NMR). The synthesized precursor was further used as reactive polyol as a partial replacement to conventional acrylic polyol in the preparation of polyurethane at various concentrations (30 and 50 wt % of acrylic resin). The modified polyurethanes were evaluated for their performance in terms of mechanical, optical, thermal, chemical, and accelerated weathering properties. The experimental results revealed that the synthesized cardanol based hybrid chemistry could be used as modifier to conventional acrylic binder with enhanced performance. The performance of the modified material can be attributed to the increased content of siloxane moieties which forms more inter and intra molecular covalent bonding and thereby imparting excellent performance.}

8 illus, 2 tables, 38 ref

024281   Vinothini K;Sasikala S;Bora A;Monis S A (NO, , Food Process Engineering Dep, SRM Univ) : Storage studies of Indian fried snack food incorporated with ivy gourd. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 32-7.

Coccinia grandis (Ivy gourd) which is also called as baby watermelon is used for culinary purpose among Indian people. Its health benefits are traditionally used for curing diabetics, urinary tract infection, skin diseases etc. By incorporating ivy gourd fruit powder with pulses we can prepare traditional fried snack food which can be consumed by people of all age groups. Snack food incorporated with 7g ivy gourd powder fried at 190°C was taken for storage studies as it gave best results of 5.3% protein, 85% carbohydrate, and 23.2% of fat, 3% mineral, 0.104% of antioxidant, 1% moisture content, 0.023% of vitamin A and the colour of the snack food were found to be reddish yellow. The shelf life study was performed with LDPE and metallised polyester. There were not many changes when nutritional parameters were analyzed for 0, 15, 30 and 45 days but there was increase in peroxide value from 37.75±0.012 to 40.63±0.002 meq/kg. Microbial analysis shows that more colonies were present in LDPE compared with metallised polyester but initially less number of microbes was present. Analyzing all the data's we conclude that metallised polyester is suitable for packing this fried snack food incorporated with ivy gourd for a shelf life of 45 days.

4 illus, 2 tables, 17 ref

024280   Vimala D;Amuthavalli T;Sundararaj R (Forest and Wood Protection Div, Institute of Wood Science & Technology, 18th Cross Malleswaram, Bangalore-560 003, Email: rsundariwst@gmail.com) : Parasitoids of the whiteflies (hemiptera: aleyrodidae) of India, a review. Ann For 2014, 22(2), 213-22.

A review of hymenopteran parasitoids reported to parasitize white flies in India is given in this paper. So far 82 species of hymenopteran parasitoids representing three families viz., Aphelinidae, Eulophidae and Platygastridae were reported parasitizing whiteflies in India. Among the parasitoid families of whiteflies Aphelinidae is dominant with 76 species followed by the family Eulophidae with five species and the family Platygasteridae with a species. The review indicated that 19.51% of the whitefly parasitoids were reported on unidentified whiteflies and there is a vast lacuna existing in the identity of the host whitefly species.

^iia1 illus, 1 table, 43 ref

024279   Vahid M (NO, Malek-e-Ashtar Univ of Technology, Lavizan, Tehran, Iran) : Effect of pH on SiC nanopowder synthesized by sol-gel method. J Metall Mater Sci 2014, 56(2), 143-7.

In this article, SiC (silicon carbide) nanopowder was synthesized by sol-gel method. TEOS and Sucrose was used as pricier source. Final gel was obtained by mixing and drying of pricier source. This mixture was heated at 650°C and 1500°C. Primary sol was produced in pH of 4 and the effect of pH on Particle Size and morphology of powder were studied with SEM, XRD and PS. Due to obtained data, the smallest grain size and the minimum of agglomeration in nano powder particles were obtained at the pH of 4.

024278   Sreekanth B;Krishnamurthy G;BhojyaNaik H S; Vishnuvardhan T K (Chemical Engineering Dep, Shri Dharmasthala Manjunatheswara College of Engineering and Technolog, Dharwad-580 002) : Synthesis, characterization, DNA binding and cleavage studies of Cu(II) and Ni(II) complexes containing mixed ligands. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 25-9.

The DNA interactions of newly synthesized mixed ligand complexes of the type [Cu(L^{1L2L3)] (PF₆)₂ complex (1)and [Ni(L1L2L3)] (PF₆)₂ complex (2)(where L1 = 1, 10-phenanthroline and L2 = 1H-benzimidazole-2-thiol and L3 = 4H-1,2,4-triazol-4-amine) have been evaluated by absorption spectral studies. The results of binding constant for complexes(1) and (2) are 3.1 x 105 M-1 and 5.4 x 105 M-1 respectively, indicate that both the complexes intercalate with CT-DNA. The relative nuclease activity of these complexes were studied by gel electrophoresis using pUC 19 DNA.}

5 illus, 1 table, 41 ref

024277   Shinde P;Gupta S (NO, D.Y. Patil College of Engineering, Pune) : Comparative study of oxidative degradation of selected vegetable oils during deep frying. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 21-4.

The oxidative degradation of refined sunflower, soybean, groundnut oil and pure mustard oil during deep frying at 1800C were studied. The oxidative degradation of the oils was evaluated by monitoring their respective peroxide value (PV), p-anisidine value (p-AV), regression coefficient of oils and totox value (TV) for four consecutive days. Result indicate that as comparing the selected four edible oils, mustard oil shows better oxidative stability during deep frying process and soybean oil shows least oxidative stability.

3 illus, 2 tables, 13 ref

024276   Sharma V K;Tandon R;Das V K;Gaur S;Goel V (Electronics & Communication Engineering Dep, Moradabad Institute of Technology, Moradabad) : GSM based tower shelter fault monitring system. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 48-50.

This project aim to develop low cost solution for monitoring health condition of remotely located of tower shelter using GSM technology to present premature failure of telecommunication system and improving reliability of services to the customers. An Embedded based hardware design is developed to acquire data from electrical sensing system. It consists of a sensing system, signal conditioning electronic circuits, advanced embedded hardware for middle level computing, a powerful computer network for further transmission of data to various places. A powerful GSM networking is designed to send data from a network to other network for proper corrective action at the earliest. Any change in parameters of transmission is sensed to protect the entire transmission and distribution. The performance of prototype model developed is tested at laboratory for monitoring various parameters like BTS over load, voltage fluctuations, over temperature, oil quality and level etc.

3 illus, 13 ref

024275   Sharma S;Saha G R;Thakur S;Vedajnananda S (Chemical Engineering Dep, Heritage Institute of Technology, Kolkata-700 107) : Production of lactic acid using fermentation route and ascertaining its process variables. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 13-6.

Lactic acid plays a vital role in several biochemical processes. In this present age of development of food and biotechnological products being the state of the art the application of lactic acid is ever increasing. The present investigation aims at the use of sugar-cane juice as an alternative carbon source for production of lactic acid. The mode of production of Lactic Acid by fermentation route was studied in a laboratory scale glass bio-reactor following the methodology of few published literatures. The optimization of process parameters like temperature and reaction time were done, the optimized range being 42-43C and 5-6 days for reasonable conversion. The deterministic process model was attempted using Monod equation, the kinetic parameters were evaluated as Ks = 0.36 gm/100 ml and max =3.16 (1/hr) at aerobic condition. The model was tested with experimental backup: the goodness of fit was found to be in the regime of 0.85 to 0.95.

3 illus, 1 table, 5 ref

024274   Rahman R;Hiregoudar S;Veeranagouda M; Ramachandra C T;Kammar M;Nidoni U;Roopa R S (College of Agricultural Engineering, Univ of Agricultural Sciences, Raichur-584 104, Email: drsharan.cae@gmail.com) : Physico-chemical, textural and sensory properties of muffins fortified with wheat grass powder. Karnataka J agric Sci 2015, 28(1), 79-82.

The ability to produce high quality processed foods is essential in order to compete in a market where consumers have demand for nutrition-rich diet. Wheat grass is one of the green foods that are valued by health-conscious individuals as a great natural source of nutrients. The addition of wheat grass powder and its effect on the physico-chemical, textural and sensory properties of developed wheat grass muffins, in which the wheat flour had been partially replaced (2.5, 5.0 and 7.5%) by wheat grass powder. The properties such as thickness, weight, crude protein, crude fat, moisture content, carbohydrates, crude fibre, total ash, hardness, gumminess, chewiness and water activity of baked muffins increased with increasing wheat grass powder levels whereas the volume, cohesiveness, springiness and colour L*, a*, b* values of samples showed a reverse trend. For the hedonic sensory results, the muffins with 7.5 per cent wheat grass powder (WG 7.5) was rated lower in all sensory results and the muffins with 5.0 per cent wheat grass powder (WG 5.0) was found most acceptable.

3 illus, 4 tables, 6 ref

024273   Monis S A;Sasikala S;Bora A;Vinothini K (Food Process Engineering Dep, School of Bioengineering, SRM Univ, Kattankulathur, Tamilnadu) : Incorporation of dried fruit powder into cooked mutton patties and its effects on nutritional qualities. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 7-12.

The current era where meat products are gaining high value in the market has increased the risk of many diseases including cardiovascular diseases, cancer, diabetes, obesity etc. A diet rich in antioxidants and fiber can help prevent the risk of these diseases up to a certain level. In the following studies apples were peeled, pulped and dried in freeze drier. The meat patties were incorporated with apple peel, apple pulp and strawberry at 3%, 5% and 7% concentration in the powdered form. Incorporation of fruit powders significantly increased the moisture content and decreased the emulsion stability. Cooking yield of the products containing fruit powders at different concentrations was significantly lower (p<0.05) than the control. Also the nutritional analysis for carbohydrate, protein, fat and vitamin content was analysed where there was increase in carbohydrate and vitamin content and decrease in protein and fat content as compared to the control. The sensory analysis found better results for the patty incorporated with apple peel powder at 5% and was proved that the fruit powder did no harm in taste, quality and texture of the meat product.

1 illus, 6 tables, 13 ref

024272   Kodke S U;More P G;Kakade A S;Housalmal S S (Agricultural Process Engineering Dep, College of Agril. Engg. and Tech. VNMKV, Parbhani-431 402) : Identification of soybean varieties for production of better quality of soypaneer. J Soil Crop 2014, 24(2), 413-16.

Soypaneer can be the best alternative to milk paneer. Present investigation was undertaken to identify soybean varieties which are suitable for the production of better quality of soypaneer in the year 2012-13 at the Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, VNMKV, Prabhani. Well graded grains of various soybean varieties viz., JS-33S, MAUS-71, MAUS-61, MAUS-61-2, MAUS-47, MAUS-81, MAUS-158, MAUS-2, MAUS-32, DS-228, JS-9305 and TMAS-98-21 were used for the study. During the preparation of soypaneer, the obtained yield of whey, milk, okara and paneeer were measured. The sensory properties of soypaneer were evaluated with respect to color and appearance, taste, flavour, texture and overall acceptability by the panel of ten judges using nine point Hedonic Scale. The textural properties of soypaneer at room temperature were evaluated using Texture Profile Analyzer Stable Micro Systems. Results showed that soybean variety JS-335 and MAUS-158 gave highest paneer yield (1.34 kg kg^{-1 of dry soybean) followed by MAUS-71 (1.32 kg kg-1 dry soybean). Soypaneer prepared from varieties JS-335, MAUS-158 and MAUS-71 was whitish in color which resembled like milk paneer. From the studies it can be inferred that the soybean varieties viz., JS-335, MAUS-158 and MAUS-71 are suitable for the production of better quality of soypaneer with respect to yield, textural (hardness, chewiness, cohesiveness and springiness) and organolyptie properties.}

1 illus, 3 tables, 11 ref

024271   Kesavan V (NO, Guruvayurappan Institute of Management, Coimbatore) : Financial assistance to small and medium enterprises by KFC. Int J latest Technol Engng Mgmt appl Sci 2015, 4(4), 38-43.

Kerala Finance Corporation (KFC) is one of the fast track term lending financial institutions in the State with assistance to over 40000 projects amounting to nearly Rs 3000 cores over the last 62 years in the State of Kerala since its inception up till date. KFC is one of the trend setters and path breaker managed under the supervision of Kerala Govt. In the present study researcher made an attempt to study the total investments and number of enterprises promoted by KFC in the state of Kerala for the period of five years. Researcher found that from last five years KFC promoted 3899 units or enterprises with an investment of Rs. 333,679.08 crores Along with the work of KFC is commendable in promotion of enterprises for the growth of economic development.

3 tables, 8 ref