015385   Anwar M I;Sharidan S;Khan I;Salleh M Z (Mathematical Sciences Dep, Faculty of Science, Universiti Teknologi Malaysia (UTM) 81310 Skudai,, Malaysia, Email: ridafie@yahoo.com) : Magnetohydrodynamic and radiation effects on stagnation-point flow of nanofluid towards a nonlinear stretching sheet. Indian J chem Technol 2014, 21(3), 199-204.

Magnetohydrodynamic and radiation effects on stagnation-point flow of nanofluid towards a nonlinear stretching sheet under the assumption of a small magnetic Reynolds number have been studied. Sheet is stretched with a power law velocity in the presence of a non-uniform magnetic field B(x) applied in a transverse direction. A nonlinear problem is modelled using the modified Bernoulli's equation for an electrically conducting fluid. Appropriate similarity transformations are used to reduce the governing nonlinear partial differential equations into a system of ordinary differential equations. These equations subjected to the boundary conditions are solved numerically by using the Keller-box method. Numerical results are plotted and discussed for pertinent flow parameters. A comparison with previous results in literature is also provided. The boundary layers are found shortened when free stream velocity is greater than stretching velocity.

4 illus, 2 tables, 32 ref

015384   Ali M R;Rahman M Z;Saha S S (Applied Chemistry and Chemical Engineering Dep, Rajshahi Univ, Rajshahi 6205, Bangladesh, Email: dmrali@yahoo.com) : Electroless and electrolytic deposition of nickel from deep eutectic solvents based on choline chloride. Indian J chem Technol 2014, 21(2), 127-33.

Electroless and electrolytic deposition of nickel from a solution containing nickel chloride in either an ethylene glycol (EG)-choline chloride based or a urea-choline chloride based ionic liquids has been carried out onto copper and steel cathodes under different conditions. It is found that electroless nickel deposits of up to several microns has been obtained by dip coating from only EG based ionic liquids at temperature above 70°C without the use of catalysts. The influences of various experimental conditions on electrodeposition and the morphology of the deposited layers have been investigated by scanning electron microscopy and X-ray diffraction. It is shown that very smooth, shiny and dense with good adherence and bright metallic coloured nickel coatings can be obtained from both EG and urea-based ionic liquids at applied deposition potential of up to -0.50 V and applied deposition current density of up to -5.0 A m^{-2 between 50°C and 100°C. The cathodic current efficiency for the deposition of Ni is about 97%.}

5 illus, 11 ref

014414   Viadya D;Rana N;Sharma S;Mishra V (Food Science and Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan,Himachal Pradesh, Email: devinavaidya@gmail.com ) : Development and quality evaluation of beverages from Bottle Gourd,Lagenaria siceraria (Mol.) Standl.. Indian J nat Prod Resour 2013, 4(2), 219-22.

Cucurbitaceae family is a major source of medicinal agents since ancient times. Various plant parts including fruits of this family have been established for their pharmacological potential. Lagenaria siceraria (Mol.) StandI. (Family"Cucurbitaceae) commonly known as Lauki (Hindi) and Bottle gourd (English) is a medicinal plant. It is used as medicine in India, China, Euproean countries, Brazil, etc. for its cardiotonic, general tonic and diuretic properties. The vegetable has been widely used by the cardiac patients; this property may be correlated with the presence of radical scavenging activity. The juice of bottle gourd was determined for antioxidant activity by I, I-Oiphenyl-2 picrylhydrazl (OPPH) assay and found high in the antioxidant activity (91%). However, vegetable juices are not consumed as such but this nutritive vegetable juice was utilized after blendinli, with lemon juice and basil leaf extract to adjust the acidity and increase the palatability. After standardization of the ratio, this blend was used for the formulation of health nectars using honey as sweetener. Honey also being rich in nutrients and medicinal properties enhanced the health benefits of the nectar.

^ssc5 illus, 3 tables, 13 ref

014413   Tanguler H;Utus D;Erten H (Food Engineering Dep, Faculty of Agriculture, Cukurova University, Adana, 01330, Turkey, Email: herten@cu.edu.tr) : Effect of black carrot size usage on the quality of Shalgam (Salgam): A traditional Turkish lactic acid fermented beverage. Indian J Tradl Knowledge 2014, 13(4), 647-53.

In this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD₂₈₀ between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.

4 illus, 1 table, 39 ref

014412   Rana A;Singh H P (CSIR-Hill Area Tea Sciences Division, Institute of Himalayan Bioresources Technology, Palampur-176 061, Email: hps2152@yahoo.com) : Bio-utilization of wild berries for preparation of high valued herbal wines. Indian J nat Prod Resour 2013, 4(2), 165-9.

Fruits of wild berries, viz. Berberis lycium Royle, Pyrus pashia Buch.-Ham ex D. Don, Actinidia deliciosa (A.Chev.) C. F. Liang & A. R. Ferguson, Syzygium jambos (L.) Alston, Emblica officinalis Gaertn., Prunus cerasoides D. Don, Rubus ellipticus Sm, Crataegus sp. and Citrus karma Raf. were collected from the forests of various regions of Kangra, Himachal Pradesh (India) for preparation of low alcoholic and economical herbal wines along with their total qualitative evaluation, using standard methods. Various herbal wines were prepared from wild berry fruits and their total antioxidant activity, polyphenol content and flavonoid content were estimated by spectroscopic methods. Though, these herbal wines were prepared from those berry fruits which have poor market value but the wines prepared from them showed promising antioxidant activity of 75 mg-187 mg/L: total polyphenol content of 162 mg-2845 mg/L and total flavonoid content of 15 mg-183 mg/L. These herbal wines have strict range of alcohol (10-15%), øbrix (8-10), pH (3.5-3.8) with acceptable sensory parameters like; colour, taste, sweetness, astringency and flora. So these highly valuable wild berry fruits from high altitudes of Himalayas could be processed for obtaining herbal wine with health and wealth exploring potential.

2 tables, 12 ref

014411   Rai R;Kharel N;Tamang J P (Microbiology Dep, School of Life Sciences, Sikkim University, 6th Mile, Tadong- 737 102, Email: jyoti_tamang@hotmail.com ) : HACCP model of kinema,a fermented soybean food. J scient ind Res 2014, 73(9), 577-87.

Hazard Analysis Critical Control Points (HACCP) system basically applies on food processing to identify specific hazards and measures for their control to ensure the safety of foods. Kinema is a naturally fermented soybean food of the Eastern Himalayas. The present study on HACCP of kinema revealed that marketed kinema has higher microbial load as compared to the one prepared under laboratory condition and home-made kinema. Furthermore, the Critical Control Point (CCP) was checked during kinema preparation in both traditionally prepared method and kinema prepared under laboratory condition. HACCP model for optimised production of kinema has been proposed.

3 illus, 1 table, 24 ref

014410   Muzaddadi A U (Fish Processing Technology Dep, College of Fisheries, Central Agricultural University, Lembucherra, Tripura-799 210, Email: drarmaan@gmail.com) : Naturally evolved fermented fish products of Northeast India (Seedal and Shidal)-a comparative study. Indian J nat Prod Resour 2013, 4(2), 170-7.

Indigenous fermented fish products of Northeast India namely seedal and shidal were studied to record the eparation processes and general biochemical and microbiological characteristics of the products. The production centers of different states including Assam and Tripura were surveyed and the data were recorded through personal interview and on the spot observation. The most common methods have been reported for the products including seedal and shidal from Assam and Tripura, respectively. These solid products are prepared from small fish species belonging to the carp family (Cyprinidae) by a combined process of drying and semi-fermentation which are then consumed with further elaborate cooking. Seedal was found to contain better original organoleptic characteristics than shidal. The proximate composition of moisture and protein showed significant changes (P<60>0.05), e.g. less moisture content in shidal (30%) than in seedal (36%); however, more protein content was evident in shidal (39%) than in seedal (31%). The protein breakdown products such alpha amino nitrogen, Total Volatile Bases (TVB-N) and Non-Protein-Nitrogen (NPN) showed minimal protein degradation in both the products which is a major peculiarity of these products. The indices for lipid hydrolysis including Peroxide Value (PV), Free Fatty Acid (FFA) and Thiobarbituric Acid number (TBA) showed significantly higher lipid oxidation in shidal than in seedal. The pH also showed significantly higher value in seedal than in shidal. Total Plate Count (TPC) was recorded significantly higher in shidal (7.2 log CFU/g) than in seedal (6.4 log CFU/g) having the Total Fungal Count (TPC) almost negligible in both the products. Being produced in large scale, shidal contained more dry fish like characters than seedal which had higher market value than the other.

2 illus, 4 tables, 18 ref

014409   Kumhar D S;Pareek S;Ameta K D (Horticulture Dep, Rajasthan College of Agriculture, Maharana Pratap University of Agricu, Udaipur-313, Email: sunil_ciah@yahoo.co.in) : Effect of antioxidants and storage temperatures on browning and quality of custard apple (Annonasquamosa L.) pulp. J scient ind Res 2014, 73(9), 622-6.

Experiment consisted of 27 treatment combinations comprising 4 antioxidants (ascorbic acid, citric acid, cysteine and calcium chloride) with 2 concentrations (0.2% and 0.5%) and one control (without antioxidant) and 3 storage temperatures (ambient storage, 5°C and 0°C). These treatment combinations were evaluated under factorial completely randomized design with 3 replications. The stored pulp was examined for 120 days after storage at 30 days interval for biochemical and browning scores. Total soluble solids, acidity, ascorbic acid, sugars, phenols and colour were affected significantly up to 120 days of storage. The acidity and ascorbic acid decreased with the advancement of storage period whereas TSS, total sugars, and phenols increased. Browning of pulp also increased with the advancement of storage duration. Pulp treated with ascorbic acid 0.5% and stored under freezing temperature of 0°C proved the most effective treatment for maintaining quality parameters up to 120 days of storage.

1 illus, 1 table, 15 ref

014408   Krishnaveni V;Aparna B (Fashion Technology Dep, Kumaraguru College of Technology, Coimbatore-641 049, Email: krishnassstyle@gmail.com ) : Microencapsulation of copper enriched Aloe gel curative garment for atopic dermatitis. Indian J Tradl Knowledge 2014, 13(4), 795-803.

Novel attempt has been made in this research work to develop medicinal herb Aloe vera (L.) Burm.f. gel extract treated garment using alternate medical concepts to cure atopic dermatitis. The present study focuses on curing the eczema by wearing the medicinal herb treated curative garment. Based on the copper content, the Aloe vera (L.) Burm.f. plant was applied on to the 100% cotton single jersey knitted fabric by microencapsulation method. Microcapsules are produced using Aloe vera gel as core and Gum Acacia as wall material. The presence and the density of microcapsules are analyzed by using scanning electron microscopy and different functional groups present in the samples by FT IR infrared spectroscopic study. The antimicrobial efficacy of the treated fabrics has been evaluated by agar diffusion and broth dilution of qualitative and quantitative test methods. The antimicrobial assessments of the Aloe vera gel treated fabrics, SCORAD evaluation and clinical trials have commended the correlation between its curative performance and antimicrobial activity. The present study is an effective method of controlling the skin disease through medicated textiles.

5 illus, 4 tables, 22 ref

014407   Kaushal M;Sharma K D;Attri S (Food Science and Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Solan-173 230, Email: manishapht@gmail.com) : Effect of blanching on nutritional quality of dehydrated colocasia Colocasia esculenta (L) Schott leaves. Indian J nat Prod Resour 2013, 4(2), 161-4.

Quality of taro leaves, Colocasia esculenta (L.) Schott, dried in mechanical dehydrator was studied as an attempt to develop a dehydrated product from this vegetable. The effect of different blanching types (water blanching and steam blanching), time period (10 sec to 3 min) and chemical blanching (MgO, NaCI, NaHC0₃ and EDTA) was also studied with respect to the nutritional characteristics. The fresh leaves of Colocasia had a moisture content of 83.4 to 87.0% with a total soluble solids (TSS) varying from 1.8-3.2øB. Drying of fresh leaves without any pre-treatment and in the absence of blanching resulted in undesirable colour changes from green which is a typical of fresh vegetable to olive brown or brown discolouration. Blanching of taro leaves in water for 10 seconds or in alkali like sodium bicarbonate @ 0.1% resulted in superior product which unlike the steam blanched or unblanched leaves by showing minimal loss of green colour as reflected in cholorophyll content and nutritional characteristics.

1 illus, 2 tables, 17 ref

014406   Jain S K;Singh M;Jain R;Jain N (NO, Sagar Institute of Research & Technology-Pharmacy, Ayodhya Bypass Road, Bhopal-462 041, Email: prof.surendrajain@gmail.com ) : Spectrophotometric & RP-HPLC method development and validation for simultaneous estimation of levofloxacin & ornidazole. Int J pharm Sci Res 2014, 5(8), 3370-7.

Accurate, precise and reproducible UV-spectro-photometric methods and liquid chromatographic assay method were developed and validated for the determination of Levofloxacin and Ornidazole in tablet dosage form. Spectrophotometric estimation was done by simultaneous equation method and 50% methanol as solvent. In this method λmax for LEVO and OZ were selected at 293.5nm and 318nm. RP-HPLC analysis was carried out using Prontosil C-18 column (4.6 x 250mm, 5μ particle size) and mobile phase composed of Acetonitrile : 0.05% Ortho-phosphoric acid in water pH 3.0 (45:55% v/v)at a flow rate of 1.0 ml/min and chromatogram was recorded at 303 nm. Linearity was evaluated over the concentration range of 4 -20 μg/ml and 8-40μg/mL for LEVO and OZ in both UV spectrophotometric and RP-HPLC method (the value of r^{2= 0.999 found were by both the methods for LEVO and OZ). The developed methods were validated according to ICH guidelines and values of accuracy, precision and other statistical analysis were found to be in good accordance with the prescribed values therefore the both methods can be used for routine monitoring of LEVO and OZ in industry in the assay of bulk drug and tablets.}

25 ref

014405   Hazarika M;Deka N;Goswami G (Radiology Dep, Gauhati Medical College & Hospital, Guwahati-781 032, Email: manojhazarika23@gmail.com) : Large intrahepatic portal vein aneurysm. J Evolution med dent Sci 2014, 3(49), 11662-6.

9 illus, 13 ref

014404   Devotta S (NO, NCL, Pune, Email: sdevotta@gmail.com) : Refrigerant selection - global environment, thermodynamics, safety and efficiency. Indian chem Engr 2014, 56(3), 294-312.

3 tables, 24 ref

014403   Das S;Ghosh U (Food Technology & Biochemical Engineering Dep, Jadavpur University, Kolkata-700 032, Email: ughoshftbe@yahoo.co.in) : Effect of nutritional supplementation of solid state fermentation medium on biosynthesis of phytase from Aspergillus niger NCIM 612. J scient ind Res 2014, 73(9), 593-7.

Extracellular phytase production by Aspergillus niger NCIM 612 was studied under solid state fermentation (SSF). Effect of supplementation of nutrients, such as, carbon, nitrogen, inorganic phosphate, surfactant and metal salt, on phytase production was investigated. Results showed that glucose (2.5 % w/w) as carbon source, ammonium nitrate (0.5 % w/w) as nitrogen source, potassium dihydrogen phosphate (0.2 % w/w) as phosphate source and ferrous sulphate (0.01 % w/w) as metal source were found to enhance phytase production by 1.13 fold, 1.16 fold, 1.07 fold and 1.17 fold, respectively. None of the surfactants favored phytase yield.

3 tables, 38 ref

014402   Bhattacherjee A K;Tandon D K;Dikshit A (Central Institute for Subtropical Horticulture, , Rehmankhera, Kakori, Lucknow-226 101, Email: bhatchaj_ak@yahoo.com) : Antioxidant activity and quality of spray dried aonla powder as affected by storage behavior of juice. J scient ind Res 2014, 73(9), 607-12.

Good quality powder can be prepared from aonla juice by spray drying. It may be consumed as health drink after reconstitution, because of its high vitamin C content and antioxidant capacity. An experiment was conducted to evaluate the antioxidant activity and other quality parameters of spray dried powder prepared from aonla juice stored up to one year. The juice, extracted from aonla cv. Chakaiya, was pasteurized at 90°C for 2 min and preserved with 500 ppm SO₂ in food grade carboys at room temperature (18 - 40°C). The powder was prepared from stored juice (0, 2, 4, 5, 6, 9 and 12 months) in a spray dryer at inlet temperature of 190°C and 16 rpm feeding speed with 2 per cent maltodextrin as stabilizing agent. The analytical data indicated that ascorbic acid in juice decreased gradually from 375.0 to 137.2 mg 100ml^{-1 during 12 months of storage. The corresponding reduction of ascorbic acid in powder was from 3176 to 1632 mg 100g-1. The content of polyphenols also decreased in juice (1.55 to 1.20%) during storage, but the changes in its content in powder were not significant. Gradual reduction in antioxidant activity (FRAP value) in juice (259.5 to 111.9 mmol ml-1) during storage was noticed with a concomitant decrease in powder (995.1 to 578.7 mmol g-1) prepared from stored juice. Non-enzymatic browning increased significantly in juice (0.033 to 0.262 OD) during 12 months of storage but increased marginally in powder (0.004 to 0.067 OD). The color of the powder also changed from creamy white to brownish white when prepared from fresh and 12 months stored juice. The significant decrease in ascorbic acid content (30%) and antioxidant activity (27%) was observed at 6 months of storage when room temperature increased drastically (25 to 40°C). It may be concluded that good quality spray dried powder could be prepared from aonla juice stored up to 5 months at room temperature without much deterioration in ascorbic acid content and antioxidant activity.}

2 illus, 30 ref

014401   Basak S;Samanta K K;Chattopadhyay S K;Das S; Narkar R;Dsouza C;Shaikh A H (Chemical, Biochemical and Mechanical Processing Div, Central Institute for Research on Cotton Technology, Adenwala Road, Matunga, Mumbai-400 019, Email: shantanubasak@gmail.com) : Flame retardant and antimicrobial ligno-cellulosic fabric using sodium metasilicate nonahydrate. J scient ind Res 2014, 73(9), 601-6.

Flame retardant and antimicrobial functionalities were imparted in ligno-cellulosic jute textiles using sodium Metasilicate nonahydrate (SMSN), commonly known as "water glass". SMSN was applied on a jute fabric in different concentrations by padding method followed by drying. Flame retardancy of the fabric was evaluated by Limiting Oxygen Index (LOI) and by the burning behaviour, including the char length under a vertical flammability tester. The burning rate was found to decrease by almost 10 times after application of 2% SMSN compared to that observed with the control jute fabric. Thermogravimetry (TG) and differential scanning calorimetry (DSC) analysis of both the control and the treated jute fabrics were conducted to understand the mechanism of developed flame retardancy in jute fabric. It was observed that the SMSN treated samples showed an excellent antimicrobial property against both the gram positive and the gram negative bacteria. The antimicrobial properties of both the control and the treated jute fabrics were also measured quantitatively.

3 illus, 1 table, 21 ref

014400   Balani P C;Kalnar Y B;Vyas D M;Suthar S H (Processing and Food Engineering Dep, Junagadh Agriculture Univ, Junagadh-362 001, Email: yogeshkalnar2506@gmail.com) : Extraction of oleoresin from rotten onion by supercritical Co₂ extraction method. Green Fmg 2014, 5(4), 648-52.

The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of onion olecresin from dried rotten onion. The effects of temperature, pressure, dynamic time and particle size were evaluated with respect to oleoresin yield, sulphur content and pyruvate content in oleoresin. Optimized condition for supercritical fluid extraction of onion oleoresin by using central composite rotatable design (CCRD) was found as 80 °C temperature, 400 bar pressure, 0.53 mm particle size and 60 min dynamic time and had yield of 1.012% oleoresin, 31 gm sulphur content per kg of oleoresin and 10.41 μmole pyruvate per gm fresh weight of onion. Oleoresin of onion obtained by SFE and solvent extraction methods were compared and stated that SFE provided shorter extraction time, comparatively similar oleoresin yield and higher percentage of sulphur content which represents the useful sulphur containing compounds in onion. The rotten onion, can also be used to get oleoresin a very useful product, which otherwise goes as waste, without generating any revenue.

4 tables, 11 ref

014399   Ashok Naidu P;Prasanna Kumar B;Salomi Suneetha D R;Ramana K T V (Horticultural College and Research Institute, Venkataramannagudem Dr. Y.S.R. Horticultural Univ, V.R. Gudem, Andhra Pradesh-534 101, Email: prasanna652002@yahoo.com) : Utilization of cashew apple (Anacardium occidentale L.) for preparing cashew apple syrup by using different varieties. Green Fmg 2014, 5(4), 665-9.

The focus of the present study is the utilization of cashew apple (Anacardium occidentale L.) for the preparation of cashew apple syrup by using eight distinct varieties viz., BPP-4, BPP-5, BPP-8, BPP-9, Dhana, Priyanka, VRI-1 and VRI-2. The varieties of cashew apple are studied for their physical parameters of fruit like fruit weight, fruit colour, fruit girth, fruit length, and fruit volume, juice colour and juice recovery percentage. The chemical parameters like TSS, total titrable acidity, TSS/Acid ratio, ascorbic acid, reducing sugars and tannins for juice, clarified juice and syrup were recorded. The physical parameters of juice like colour of product, product recovery from 100 fruits and microbial spoilage, Organoleptic evaluation and storage behaviour of the cashew syrup were also evaluated. Among the varieties studied, significantly highest fruit weight (76.48 g), fruit girth (5.79 cm), fruit length (7.53 cm), fruit volume (58.11cm^{3) and juice recovery percentage (79.73%) were recorded in the variety Priyanka followed by BPP-8. Among the varieties, significantly highest quantity of syrup was obtained in variety Priyanka (11.04 kg) followed by BPP-8 (4.56 kg) from 100 fruits on weight basis. Organoleptic evaluation of syrup, the overall acceptability ranged from 5.41 to 5.71, 5.86 to 6.04 and 6.34 to 6.47 at 0,30 and 60 days after storage respectively in increasing manner and the highest in Priyanka followed by BPP-5, BPP-8 and the lowest in BPP-4 variety.}

6 tables, 22 ref

014398   Aka-Kayguluoglu A;Akpinar-Bayizit A; Sahin-Cebeci O I (Uludag University, , G”rkle 16059, Bursa, Turkey, Email: aytulaka@hotmail.com) : Evaluation of physicochemical and sensory properties of green olive pastes. Indian J Tradl Knowledge 2014, 13(4), 654-8.

In this study, the physicochemical and sensorial characteristics of green olive pastes from retail markets were analyzed. Physicochemical analysis showed that the titritable acidity, salt and pH values of the pastes varied between 0.58-1.78 gm 100 gm^{-1, 3.45-7.16 gm 100 gm-1 and 2.82-4.08, respectively. The major fermentation compounds were lactic acid, ethanol and methanol, which were significantly different in all samples (p<60>0.01). Sucrose was detected in only one sample, at a concentration of 5.17 mg 100 gm-1; the glucose, fructose and citric acid concentrations ranged from 1.44-243.85 mg 100 gm-1, 5.58-474.25 mg 100 gm-1 and 102.5-774 mg 100 gm-1, respectively. Acetaldehyde and n-propanol were detected at very low concentrations. All green olive pastes were recognized as "generally acceptable" by the panelists, however, sample D was the most preferred paste in terms of the overall sensorial attributes.}

1 illus, 2 tables, 27 ref

014397   Agrawal M;Mishra R;Pala R G S (Chemical Engineering Dep, Indian Institute of Technology Kanpur, Kanpur, Uttar Pradesh-208 016, Email: rpala@iitk.ac.in) : Technoeconomic analysis of solar H₂ production in the vicinity of Indian refineries. Indian chem Engr 2014, 56(3), 258-80.

A technoeconomic evaluation has been conducted by the US Department of Energy, for four conceptual photoelectrochemical (PEC) H₂ production systems namely, single-bed particle system, dual-bed particle system, PEC planar array system and PEC tracking solar concentrator system. The present work extends the analysis to capture solar energy in the vicinity of Indian oil refineries and generate H₂ at estimated costs of 42, 84, 281 and 85 in Rs./kg H₂ for the four systems, respectively. This includes the capital and operating costs involved if the PEC H₂ production plant is set up around these refineries. Employing PEC H₂ production systems obviate the CO₂ generated by conventional processes like steam reforming, and thereby earning carbon credits. Inclusion of such credits is found to increase the annual earnings of the four conceptual systems by 0.7-8% depending on the selling price of H₂. The sensitivity analysis of various economic factors like payback time, H₂ price, carbon credit, efficiency of the system, etc., is performed which is useful in judging economics of the venture depending on the market variations in prices or rise in efficiency of the system or variable economic constraints of the investor.

2 illus, 11 tables, 10 ref

013406   Tripathi M K;Mittal G (Agro Produce Processing Div, CIAE (ICAR), Nabi Bagh, Baresia Road, Bhopal-462 038, Email: tripathimanoj007@gmail.com) : Effect of soaking on composition of soy milk. Med Pl 2014, 6(2), 108-13.

Effect of soaking of soybean on the quality and functional attributes has been studied. The pH of controlled soy milk was found in the range of 6.71, whereas it decreased a little in soaked soybean milk (6.63) after 16 h. Changes in nutritional qualities, total phenolic content, trypsin inhibitor (TA) level and total bacterial count (TBC) was found in soy milk during soaking. The total phenolic content was found to increase 2.36 mg GAE/ g to 2.63 mg GAE/g after 16 h of soaking and the concentration of trypsin inhibitor was found to decrease from 29.6 mg/g to 23.76 mg/g and after cooking the concentration reduced up to 4.62 mg/g in soymilk. The nutritional parameters enhanced in comparison to conventional soy milk.

3 illus, 2 tables, 28 ref

013405   Talukdar S;Ghosh P (Natural Product and Polymer Chemistry Laboratory, Chemistry Dep, North Bengal Univ, Darjeeling-734 013, Email: pizy12@yahoo.com) : Thermal and microwave assisted synthesis of poly myristyl acrylate and its evaluation as viscosity modifier in lubricating oil. J scient ind Res 2014, 73(10), 656-60.

Homopolymer of myristyl acrylate was synthesized by two different ways; microwave (MW) assisted method and thermal method using benzoyl peroxide (BZP) and azobis iso butyro nitrile (AIBN) as initiator. Additive performances of each of them as viscosity modifier (VM) for lubricating oil (lube oil) were also evaluated by standard ASTM methods. Thermal stability of the polymers was determined by thermo gravimetric analysis and shear stability of each of the polymers were also studied in different concentration of base oil. A comparison of their performances has also been evaluated and reported.

4 illus, 4 tables, 22 ref

013404   Srinivasan C;Saraswathi R (NO, , 2/249 (Old No. 2/172). 7th Street, Kalvinagar, Rajambadi, Madurai-625 021, Email: ceesri@yahoo.com) : Chronochromic smart tag to replace expiry date in packed perishable food items. Curr Sci 2014, 106(12), 1639-40.

illus

013403   Singh V K;Sharma D K;Garg M K;Pushkar (Processing & Food Engineering Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: vijurss@gmail.com) : Packaging and storage studies of satawar and mulhatti powder. Envir Ecol 2014, 32(1A), 304-9.

The packaged Satawar and Mulhatti powder were kept at room temperature for storage studies. The changes in the chemical constituents were analyzed at intervals of 15 days for five months (150 days). Gradual increase in moisture content was observed in all packaging materials throughout the storage period. Temperature and relative humidity were noted daily with the help of thermometer. The initial moisture content of Satawar powder was 6.55% and it was increased to 10.61% in LDPE (Low Density Polyethylene), 8.98% in HDPE (High Density Poleythylene), 8.54% in PP (Polypropylene) and 8.29% in AL+LDPE (Aluminum foil + Low Density Polyethylene) respectively. Saponin content of the Satawar powder was 4.96% and decreased to 2.61% in LDPE, 2.82% in HDPE, 3.36% in PP and 3.83% in AL+LDPE respectively during five months of storage period. Similarly initial moisture content of Mulhatti powder was 7.10% and it was increased to 10.25% in LDPE, 9.14% in HDPE, 8.60% in PP and 8.47% in AL+LDPE respectively. Glycyrrhizin content of the Mulhatti powder was 6.98% and decreased to 4.49% in LDPE. 4.97% in HDPE, 5.21% in PP and 5.61% in AL+LDPE respectively. The chemical constituents of the Satawar and Mulhatti powder exhibited low variations during the storage. There was slight increase in moisture contents in all packaging materials. The powder was found to be acceptable even after the storage for 150 days. Among the selected four packaging materials, AL+LDPE (Aluminum foil + Low Density Polyethylene) showed minimum constitutes losses and also retained maximum consumer acceptability scores.

7 illus, 10 ref

013402   Shukla R;Soni N;Kureel M K;Shukla Y K (KVK, B.M. College of Agriculture, Khandwa, Madhya Pradesh-450 001) : Preparation, evaluation and keeping quality assessment of flavored aonla candy. Flora Fauna 2014, 20(1), 49-62.

The fruits of aonla of each cultivars (Desi and Banarasi) were washed and blanched (in boiling water containing 2% alum) for 6 to 8 minutes. The segments were then separated after cooling the fruits in running water. The segments were steeped for 24 Hrs in successively increasing concentrations of sugar (50 to 70% Brix). Flavors of Black pepper and cardamom were added in syrup having 70% Brix for three days. Excess syrup was drained out and the treated segments were dried in cabinet drier. The segments were packed and stored under ambient conditions. Six months storage study revealed that the moisture content in the candy decreased with increased storage time. The moisture content decreased from an initial value of 18% to a final value of 16% at the end of storage time. Vitamin C content was found to decrease in all the treatments. The tannin content of the various aonla candies was statistically significant with respect to the aonla cultivars. Total Soluble Solids, acidity, total sugar, reducing sugar and browning was found to increase with storage period. Organoleptic evaluation and study of bio-chemical characters concluded that the candy prepared from cv. Banarasi in sugar with black pepper powder was the best.

5 illus, 8 tables, 16 ref

013401   Mote G V;Babar K P;Mhalaskar S R (Chemical Technology Dep, Shivaji Univ, Kolhapur-416 004, Email: kalyan.foodtech@gmail.com) : Preparation of malt and malt beverage from sorghum grains. Green Fmg 2013, 4(2), 249-50.

^ssc2 illus, 2 tables, 7 ref

013400   Migap H H;Whong C M Z;Abdullahi I O (NO, National Research Instituet for Chemical Technology, P M B 1052, Zaria, Kaduna State, Nigeria, Email: helsukk@gmail.com) : Evaluation of Chlorella Vulgaris as a source of fermentable sugar using amylase producing Bacillus Cereus. J Biofuel 2014, 5(1), 1-8.

Bacillus cereus that was previously isolated from the soil and screened for alpha-amylase production was used for hydrolysis of Chlorella vulgaris starch content. The Dinitrosalicylic acid method was used to determine the amount of reducing sugar produced. Maximum reducing sugar yield of 2.10 mg/ml was obtained for pre-treated C. vulgaris biomass, 2.06 mg/ml for untreated biomass and 2.56 mg/ml for corn starch (control) after 24 hours incubation. When the production parameters where optimized, maximum reducing sugar yield was obtained at a pH of 6.5, temperature of 35°C, incubation time of 24 hours and 4% inoculums concentration for pretreated C. vulgaris biomass. Also, a 1.3 fold reducing sugar yield was enhanced when compared with non-optimized conditions indicating the usefulness of optimization on biochemical processes. The maximum reducing sugar obtained for hydrolysis of pretreated C. vulgaris biomass is similar to the reducing sugar yield of corn starch. Also, the carbohydrate content of C. vulgaris hydrolysis was 66% which is comparable to the carbohydrate content of corn (about 73%). This indicates the potential of C. vulgaris as an alternative substrate for fermentable sugar production.

4 illus, 1 table, 24 ref

013399   Martinez-Gonzalez G M;Jimenez-Islas H (NO, Instituto Tecnologico de Celaya, Departamento de Ingenieria Quimica-Bioquimica. Av. Tecnologico y Antonio Garcia Cubas s/n, 38010 Celaya, Guanajuato. Mex, Email: gloriam@iqcelaya.itc.mx) : Experimental study of the firing of red clay bricks using liquefied petroleum gas.. J scient ind Res 2014, 73(10), 661-6.

Experimental study of the firing of red brick using liquefied petroleum gas as fuel was performed in a fixed kiln. Improvement alternatives to the traditional firing techniques were analyzed, including the design of a thermally efficient kiln and the use of gas burners to reduce the pollution generated by using trash or other industrial or agricultural wastes as fuels. Seven field experiments were performed by varying the type of kiln, type of liquefied petroleum gas, brick load, and burner type. The response variables were the amount of pollutant emissions, the fuel consumption, and the number of traditional bricks manufactured. The results show an increase in the thermal efficiency, based on the use of 600 liters of fuel to fire a load of 17500 bricks. We conclude that the arrangement of bricks that minimizes the spacing between them in a fixed kiln increases the thermal efficiency and produces quality bricks.

2 illus, 1 table, 9 ref

013398   Kavitha C;Kuna A;Blessy Sagar S;Supraja T; Padmavathi T V N;Neeraja Prabhakar B (Foods and Nutrition Dep, P.G. and Research Centre, Acharya N.G. Ranga Ag. Univ, Hyderabad-500 030, Email: kkavithac9@gmail.com) : Evaluation of physicochemical and antioxidant properties of ber (Zizyphus mauritiana Lam.) and RTS ber beverage. Biochem Cell Archs 2014, 14(1), 217-22.

A study was conducted during the year 2012-13 to evaluate physicochemical and antioxidant properties of ber and RTS ber beverage to explore its antioxidant properties and promoting health benefits. Antioxidant activity of ber fruit and RTS ber beverage was evaluated by different methods viz. DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic and total flavonoid content. Results showed that fruit was rich in ascorbic acid and total carotenoids content (106.33 ± 0.08 mg/100g and 135.41 ± 0.55 mg/lOOg fresh fruit) as compared to RTS. The average scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content of ber fruit was 78.57±0.16% inhibition, 3.51±0.05 absorption, 74.00±2.00%, 232.84±3.06%, 94.70 ± 0.27ig PE and 7.48±0.01ig RE and that of RTS beverages was 69.76±0.20% inhibition, 1.21±0.01absorption, 85.11±1.02%, 354.44±1.87%, 18.50±0.04igPE and 2.78±0.02igRE, respectively.

6 illus, 2 tables, 30 ref

013397   Hossain M;Moniruzzaman Md;Sujan S M A;Hossain M;Jamal M S (Applied Chemistry and Chemical Engineering Dep, Dhaka Univ, Dhaka 1000, Bangladesh, Email: monir.accedu@gmail.com) : Extraction of crude rubber oil from rubber seed and production of biodiesel. J Biofuel 2014, 5(1), 16-23.

Biodiesel is a mono alkyl ester of long chain fatty acids derived from renewable feed stocks, such as vegetable oils or animal fats, for using in compression ignition engine. Studies were carried out to extract non-edible crude rubber oil from rubber seed and to produce potential biodiesel from it. Crude rubber oil was extracted by Soxhlet extraction process with n-hexane solvent and also mechanically extracted by using continuous screw expeller. Due to its high free fatty acid (3.89%FFA) content, the crude rubber oil was processed in two steps. The acid-catalyzed esterification and followed by the base catalyzed transesterification. The acid-catalyzed esterification reaction was carried out with concentrated H₂SO₄ acid and ethanol-to-oil ratio. The production of biodiesel involved the transesterification of treated rubber oil with ethanol in the presence of a base catalyst (KOH) to yield ethyl ester as a product and glycerine as a by-product. The first step reduces the FFA level from 3.89% to 1.1% in one hour at 50°C for 40% w/w ethanol-to-oil ratio with 1% w/w H₂SO₄. After the reaction the mixture was stagnated for an hour and ethanol-water upper layer was discarded. The second step convert the product into biodiesel and glycerol through transesterification using 30% w/w ethanol-to-oil and 0.8% w/w KOH to oil at 65°C. The maximum biodiesel yield achieved at rate of 89.36% within one hour and the glycerol concentration in the by-product (glycerol layer) obtained after duel step transesterification was found 18.82%.

3 illus, 4 tables, 11 ref

013396   Devra N S;Kaushik R A;Kumawat K L;Sarolia D K (Horticulture Dep, Rajasthan College of Agriculture, M P, Agric & Tech Univ, Udaipur-313 001, Email: dnavalsingh@gmail.com) : Evaluation of aonla (Emblica officinalis Gaertn.) based blended ready to serve beverages. Green Fmg 2013, 4(2), 233-5.

Physico-nutritional qualities of fruits viz., lime, orange, pomegranate and ginger were analyzed and compared with aonla (Emblica officinalis Gaertn) with respect to physico nutritional qualities. Aonla juice contained the highest vitamin C (478.56mg/100ml). Hence, when aonla juice was blended with other fruit juices for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall rating/sensory quality and vitamin C content, RTS beverage prepared by blending aonla, pomegranate and ginger juice in ratio of 50:48:2 respectively was found to be better over others.

6 tables, 15 ref

013395   Chaturvedi S;Luqman S;Khare S K (Enzyme and Microbial Biochemistry Laboratory, Chemistry Dep, Indian Institute of Technology, Delhi, New Delhi-110 006) : Facet of isoflavone, phenol and flavonoid content in soybean (Glycine max Merrill) varieties under dissimilar processing conditions. Ann Phytomed 2014, 3(1), 50-5.

Effect of different processing conditions on isoflavone, phenol and flavonoid content of Indian soybean varieties 'Punjab long', 'Hardee' and 'Kalitur' were appraised employing a variety of commonly prevalent processing practices such as boiling, soaking, sprouting and drying. The isoflavone contents were reduced on boiling, soaking, roasting and defatting, however, exposure of flour to ultra-violet radiation, soaking and sprouting under 50°C increased the amount. The examined varieties contained 1020.0 g, 611.8 g and 659.0 g of isoflavone per kg, respectively in soyflour. The black variety 'Kalitur' showed a superior phenol and flavonoid content, compared to other two varieties. The investigation revealed that process of soaking and sprouting contributes towards increasing the isoflavone content in soybean varieties. The phenol and flavonoid contents were found to be significantly higher in Hardee and Kalitur varieties as compared to Punjab Long.

1 illus, 4 tables, 49 ref

013394   Adaganti S Y (Chemical Engineering Dep, S D M College of Engg and Tech, Dharwad, Karnataka, Email: shadaganti@gmail.com) : Recovery and re-use of glass fibers for composite reinforcements. J scient ind Res 2014, 73(10), 671-3.

The fiber glass waste generated from composite Industries is difficult to dispose as they are hazardous to environment and are even found to be carcinogenic. Fiber glass recovered from the waste was collected and reused as reinforcement. Three boards of baggase with varied composition of glass fibers were prepared using urea formaldehyde resin as binder. The boards obtained were tested for strength and thermal property. The use of recovered glass fiber is extended to high strength cement applications wherein the glass fibers were reinforced with cement mortar and tested for compressive strength. The optimum percentage of glass fibers, to achieve maximum strength, in cement mortar was determined through this experiment.

3 illus, 5 ref

012434   Yadav S;Sati A (NO, H.N.B. Garhwal Univ, Srinagar, Pauri, Garhwal, Uttarakhand-246 174, Email: sujit3773@gmail.com) : Storage stability of tomato juice. Ann hort 2014, 7(1), 10-16.

Tomato is a most perishable commodity which necessitates to go for processing of tomatoes during excessive production to ensure its availability round the year. During processing a huge quantity of nutrients are lost due to heat shock. Therefore it is needed to suggest a product developed by tomato fruits with least nutritional losses. With this objective eight tomato genotypes were physically evaluated. Tomato juice with two tomato genotypes was prepared in three ways viz; without preservatives, with potassium meta-bisulphite and with potassium bisulphite + sodium benzoate. The suitability of product was evaluated with the help of various physical, nutritional (TSS, Protein, Lycopene, Ascorbic acid content, acidity, browning etc.) and post storage losses at 0, 15, 30 and 45 days after preservation. It was found that minimum nutritional lossedss were observed in the juice preserved with potassium meta-bisulphite and sodium benzoate.

5 illus, 5 tables, 14 ref

012433   Yadav A;Ranu Prasad;Ramesh Chandra (Foods and Nutri Dep, Ethelind School of Home Science, SHIATS(DU), Allahabad-211 007) : Studies on sensory parameters of idli fortified with whey protein concentrates. Bioved 2013, 24(1), 109-11.

All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. It is very popular because of its textural and sensory attributes. Idli fortified with whey protein concentrate (WPC) @ 5%, 10%, 15% and 20% were evaluated for sensory characteristics. Sensory evaluation of the prepared idli was carried out by using the nine point hedonic scale. The data obtained during investigation were statistically analysed by using two way classification and critical difference (CD) between combinations. The highest taste and flavour scores was idli sample T₃H₃ (8.70) as compared to other samples. The highest body and texture scores was idli sample T₃H₃ and T₄H₃ (8.55) as compared to other samples because these sample idli was with very soft with spongy texture and more spores. The highest colour and appearance scores was idli sample T₂H₂ (8.32) as compared to other samples. The highest overall acceptability scores was idli sample T₃H₃ and T₄H₃ (8.85) as compared to other samples. WPC fortified idli was soft and spongy as compared to control idli.

1 table, 6 ref

012432   Upasana;Chakravarty A;Chaturvedi A;Tripathi Y B (Home Science Dep, (Food and Nutrition) Banaras Hindu Univ, Varanasi, Uttar Pradesh, Email: me.upasana87@gmail.com) : Assessment of milk clotting activities of plant latex. Asian J Home Sci 2013, 8(2), 456-60.

A number of proteolytic enzymes are widely employed in food industries for cheese manufacture. The coagulant which is widely used in cheese production or manufacturing of cheese is animal rennet, which contains chymosin, an asparatic protease which is responsible for milk clotting. Thus, there's a need for the identification of a milk clotting enzyme from other sources that can meet the industrial demand of rennet. In this context, the present investigation was carried out in order to extract a milk clotting enzyme from different plant sources which can be utilized in cheese production. Three plants,Carica papaya, Euphorbia splendens and Musa paradasica belonging to the families Annonaceace, Euphorbiaceae and Musaceae were examined for the presence of proteinases in the present study. The proteinase activity was estimated by determining the milk clotting property of crude latex by identifying specific activity through their partial purification. The results indicated that Carica papaya plant latex had the highest milk clotting activity (2006.20 ± 3.77 U/ ml) than Musa paradasica (187.19 ± 4.44U/ml) and minimum in Europhorbia splendens(105.20 ± 4.15 U/ ml) (p =0.01). SDS-PAGE analysis of the plant latex exhibiting maximum milk clotting activity displayed 5 bands ranging from 14.3 KD to 97.4 KD.

1 illus, 1 table, 28 ref

012431   Sharma P C;Gupta A;Kaushal P (NO, Horticultural Crop Processing, CIPHET-Abohar, Punjab, Email: anil_pht@rediffmail.com) : Optimization of method for extraction of pectin from apple pomace. Indian J nat Prod Resour 2014, 5(2), 184-9.

Method for extraction of pectin from apple pomace-waste generated from apple juice processing industries for commercial adoption was optimized. Fresh pomace yielded 13.3% pectin on dry weight basis (dwb). Blanching of pomace (boiling at 95oC for 5 minutes followed by cooling) and drying (at 50±2oC) was found to be a necessary pretreatment before pectin extraction. Among different methods of pectin extraction and precipitation, extraction of apple pomace by using 0.05N HCl at 95oC for one hour followed by precipitation in 95% ethanol was found optimum with pectin yield of 10.5% on dry weight basis. The resultant pectin was characterized by 59.1% anhydrogalacturonic acid content, 71.2% degree of esterification (DE) and 110 jelly grade. Water and Ammonium Oxalate-oxalic acid extractions on the other hand yielded very low 3.4 and 8.0% pectin, respectively. Sequential combination extractions, viz. water and acid or water and ammonium oxalate-oxalic acid though yielded slightly higher amount of pectin yet the addition of a unit operation along with comparatively low increase in pectin yield was found to limit their use for pectin extraction. Among precipitation methods, precipitation of extract in 95% ethanol resulted in higher pectin yield with comparable quality of the pectin obtained by using aluminium chloride precipitation. The cost of production of pectin calculated on the basis of input used and after adding labour and processing charges worked out to be Rs. 808.30 per kg. The standardized method of pectin extraction and precipitation can be used commercially by the processing industries for utilization of apple pomace.

1 illus, 3 tables, 26 ref

012430   Pareek T;Bajaj A V;Joshi C;Khare D (NO, School of Chemical Sciences, DAVV, Indore) : QSAR study of sulphonamides with anti bacterial activity against pseudomonas aeruginosa. Int J latest Technol Engng Mgmt appl Sci 2014, 3(4A), 32-7.

In the present study, author have made efforts to investigate Anti-bacterial activity of Mannich bases against Pseudomonas aeruginosa. The results have shown that Antibacterial activity of these compounds can be modeled excellently in tri-parametric models in which Weiner index W, Balaban index F and Topological index T played a dominating role. The predictive ability of the model is discussed on the basis of cross-validation method. The superiority of these indices over several other molecular descriptors is critically examined. The values obtained for the best model are- R^{2 = 0.6278, Adjusted R2 = 0.4417, Coefficient of variation= 0.2811 and F-ratio= 3.374.}

2 illus, 5 tables, 24 ref

012429   Lodhari B;Patel Y;Patni N;Pillai S G (Chemical Engineering Dep, Institute of Technology, Nirma Univ, Gujarat) : Role of polyaniline as chemical sensor and acid base titration indicator. Int J latest Technol Engng Mgmt appl Sci 2014, 3(4A), 7-10.

Polyaniline (PANI) is a conducting polymer that has been widely studied for electronic and optical applications. Unlike other conjugated polymers, polyaniline has a simple and reversible acid/base doping/ dedoping chemistry enabling control over its various properties like conductivity, optical activity and environmental stability. Conductivity of PANI was measured and it was found that if certain volatile chemicals are exposed to it there is a certain change in its value of conductivity. It was prepared on filter paper, which acts as visual sensor as it changes color when it is dipped in buffer ammonia solution or sodium hydroxide etc. It also acts as endpoint indicator also wherein the small piece of PANI embedded paper was cut and it was used in titration of different acid base solutions comparing it with phenolphthalein and methyl orange as indicators. The same filter paper was used to filter acid and bases. So, authors suggests a polyaniline embedded paper as a lower cost alternative for the sensor and indicator.

7 illus, 20 ref

012428   Kuchi V S;Gupta R;Tamang S (Postharvest Management Dep, College of Horticulture, RVSKVV, Mandsaur-458 001, Email: newmoon_9@yahoo.com) : Standardization of recipe for preparation of guava jelly bar. J Crop Weed 2014, 10(2), 77-81.

Firm ripe guava fruits of Lucknow-49 harvested from college farm were used for the study. Jelly bar of 2 cmx 7 cm pieces were made and packed in LDPE and laminated aluminium foil pouches. Storage study was conducted in ambient and refrigerated conditions for two months. Among different treatment combinations, the recipe with 50% sugar, 0.3 % citric acid and 0.5 % pectin added to pulp extract recorded highest organoleptic score. Physico-chemical characteristics like total sugars and TSS increased while acidity, pectin content, ascorbic acid, and organoleptic scores decreased in the jelly bar stored in ambient condition while the changes are negligible for the jelly bar in refrigerated storage. Jelly bar packed in laminated aluminium foil and stored in refrigerated condition has better quality till consumption.

3 illus, 1 tables, 17 ref

012427   Joshi V K;Preema Devi M (Food Science and Technology Dep, Dr. Y S Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: vkjoshipht@rediffmail.com) : Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum var. "santa rosa". Indian J nat Prod Resour 2014, 5(2), 171-5.

The leftover material of the plum (Prunus salicinia L.) processing, thrown out presently, has been employed for the extraction of anthocyanins. The treatment of plum extract with pectin esterase produced a clear extract without any gel formation. To extract anthocyanins, ethanol (50% and 100%) and citric acid (0.1% and 0.2%) with two levels of concentration of anthocyanin extracts (8:1 and 10:1) were tried. There were significant differences both in yield and colour of the extracts in the treatments employed. Of the various treatments employed, the best results were obtained with 50% ethanol + 0.2% citric acid with 10:1 concentration ratio in terms of maximum anthocyanin content (325 mg/100 mL) with highest sensory evaluation score on hedonic scale. Extraction of anthocyanin reflects the potential of plum waste to serve as a source biocolours.

1 illus, 2 tables, 23 ref

012426   Gu J;Lou Y;Zhao G (College of Chemistry, Chemical Engineering and Food Safety, Bohai Univ, Jinzhou, P.R. China, Email: zhaogang_99@163.com) : Determination and safety evaluation of heavy metals in canned fish from liaoning province. Asian J Chem 2014, 26(3), 915-17.

The concentrations of seven heavy metal elements, e.g., Cd, Cr, Cu, Fe, Pb, Sn and Zn in canned fish from Liaoning province were determined by graphite furnace atomic absorption spectrometry after using microwave digestion techniques. Relative standard deviations (RSD) were 0.76-5.65% and recoveries were 90-110%. The results indicated that significant difference of elemental concentrations existed among the examined fish species. The concentrations of Cr, Cu, Pb and Zn in all the examined canned fish were below the maximum levels set by food-safety law and the concentrations of Cd in canned sardines and yellow croaker were above the maximum level. The concentrations of all the heavy metals in examined canned fish were lower than provisional tolerable weekly intake, so it may be concluded that canned fish from Liaoning province were edible, but necessary to reduce intake of canned sardines and yellow croaker.

4 tables, 11 ref

012425   Garima Singh;Ramesh Chandra (NO, Nehru Gram Bharati Univ, Allahabad-211 002) : Studies on nutritional quality of filled milk beverage prepared with pear pulp. Bioved 2013, 24(1), 85-8.

Beverages were prepared by incorporating vegetable oil (Saffola) with skimmed milk in different proportion i.e. 3%, 3.5% & 4% to increase the poly unsaturated fatty acids of the product. Filled milk beverage containing high amount of Poly unsaturated fatty acids and low saturated fat can be given to the patients suffering from disease of liver, heart and kidney and also from high cholesterol level and obesity. Fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing and nutritionally superior to many synthetic and aerated drink. Blended drinks are a good alternative to the development of new products which combines new taste and improvement in the quality of nutrition. Each Treatment was replicated six times. Product was analysed for fat, total solids, protein, moisture, Carbohydrates and ash. The data obtained were statistically analyzed using analysis of variance and critical difference technique. Significant difference in total solids, moisture, fat, protein and ash was observed. Non-significant in carbohydrate was observed. Highest value of fat and protein was obtained in treatment T₂F₃ (Filled Milk beverage prepared from 3.5% vegetable oil (Saffola) containing 15% Pear pulp).

2 tables, 8 ref

012424   Duhan P;Gupta M;Kajla S;Chaudhury A (Bio & Nano Technology Dep, Guru Jambheshwar Univ of Science & Technology, Hisar-125 001, Email: ashokchaudhury@hotmail.com) : Effect of polyamines on in vitro shoot bud proliferation and multiplication in Lawsonia inermis. Ann Biol 2014, 30(2), 203-6.

In the present investigation, the effects of different concentrations of polyamines (spermidine and putrescine) were tested for shoot regeneration and multiplication of Lawsonia inermis. Amongst various different concentrations used, 3 mg/1 of putrescine and 2.5 mg/1 of spermidine showed best response with 2 buds/explant from nodal segment after 21 days as compared to shoot tips with no bud break and only shoot elongation. A maximum of 14 shoots per nodal explant were observed on MS medium supplemented with 3 mg/1 of putrescine. A maximum of 70% rooting was recorded on half strength MS medium supplemented with 0.25 mg/1 IAA. The plantlets were hardened by using sand, soil and vermin-compost in 1 : 1 : 1 ratio. Hardened plants were transferred to field exhibiting 100% survival.

4 illus, 21 ref

012423   Daware M;Khadge M;Mane A;Waykar S B (Computer Engineering Dep, Sinhgad Institute of Technology, Lonavala, Email: (monali.daware88&khadge.manali)@gmail.com) : Coin Recognition using image subtraction. Int J latest Technol Engng Mgmt appl Sci 2014, 3(4A), 17-9.

In this paper author propose a system based on coin recognition in which Indian coins of different denominations are detected by image subtraction technique. The goal of the system is achieved in three phases (Acquisition, segmentation, subtraction). Firstly, high resolution image is taken as input and the coin image is separated from its background using segmentation, then comparison between input image and standard database image is performed. Technique of rotation invariance is applied in this system in which the input image of coin is rotated by certain fixed angle and then compared with the database images after every rotation. This technique facilitates transaction making it easier in all forms of trade. This is the convenient method of coin recognition.

2 illus, 5 ref

012422   Chaplot P C (Directorate of Extension Education, Maharana Pratap Univ of Agriculture & Technology, Udaipur-313 001, Email: chaplotpc@yahoo.co.in) : Effect of in situ moisture conservation practices on run-off, soil loss and productivity of pearl millet (Pennisetum glaucum). Ann Biol 2014, 30(2), 246-8.

Study was undertaken in semi-arid eastern plain zone of Rajasthan at Barna (Ajmer) to find out the effect of vegetative system on contour for in situ soil and moisture conservation and productivity of pearl millet. The five treatments consisted of sowing along the scope, sowing along contour bund in cross section of 0.2 m^{2 at 30 m HI, contour sowing along the vetiver and munj grass key line with 'V ditch in cross section of 0.09 m2 at 30 m HI and contour strip cropping of pearl millet and greengram in 3 : 1 ratio. The plot size of each treatment was 2200 m2 with slope length of 90 m having a uniform slope of 1.2%. The run-off and seasonal soil loss were highest in sowing along the slope, while these were lowest under sowing across slope during all the years. Among various treatments, contour cultivation along vetiver grass key line resulted in lowest runoff (8.1%) and soil loss (0.71 t/ha) thus producing significantly highest grain yield of pearl millet (0.92 t/ha) which was significantly higher over rest of the treatments but at par with contour bund.}

2 tables, 6 ref

012421   Agrawal D;Upadhyay A;Nayak P S (Plant Physiology Dep, College of Agriculture, Jawaharlal Nehru Krishi Vishwavidalaya, Jabalpur, Madhya Pradesh, Email: preetisagarnayak@rediffmail.com) : Feasibility and acceptability of fortified vermicelli prepared from barnyard millet and defatted soyy flour. Asian J Home Sci 2013, 8(2), 461-4.

The role played by millets in ensuring food security for flung rural areas is well documented. The protein content of millets varies from 6-10 per cent. Vermicelli serves as an important food security for people living in disadvantage areas. Vermicelli as a well established traditional food well liked by all age groups. The present study was undertaken to fortify vermicelli with malted millets and defatted soy flour to improve its nutritive value. Refined wheat flour was incorporated and replaced with barnyard millet flour and defatted soy flour. Blends in the ratio of 90:00:10, 70:20:10, 45:45:10, 20:70:10 were evaluated for organoleptic score and defatted soy flour was kept constant. Blends 45:45:10 was superior than those made from control and other blends and recorded highest sensory score 7.82. The nutritive value of selected vermicelli (blends 45:45:10) was found to be as follows moisture 8.10 per cent, protein 15.23 per cent, total carbohydrate 68.40 per cent, crude fat 2.58 per cent, crude fibre 3.5 per cent and ash 2.20 per cent. The developed product can serve to fulfill the protein requirement of the community.

1 illus, 2 tables, 9 ref

011399   Wang B;Tang L (Materials Science and Engineering Dep, Liaoning Univ of Technology, Jinzhou 121001, China, Email: lgclwb@yahoo.com.cn) : Analysis of li-related defects in ZnO thin films influenced by annealing ambient. Bull Mater Sci 2014, 37(1), 35-9.

Li-doped ZnO thin films were grown on quartz substrates by radio frequency magnetron sputtering and in situ annealing under O₂ or Ar ambient. Li-related defects in ZnO films strongly depend on the annealing ambient. AFM and XRD indicated that ZnO films possessed a good crystallinity with c-axis orientation, uniform thickness and dense surface. Electrical and optical properties demonstrated that, an amount of LiZn defect had existed in ZnO annealed under O₂ ambient and an amount of Li_i(o) defect had existed in ZnO annealed under Ar ambient. First-principle calculations were performed to calculate formation energies of Li-doped ZnO in order to explain the formation mechanism of Li-related defects in ZnO.

6 illus, 1 table, 16 ref

011398   Selvamuthukumaran M;Khanum F (Biochemistry & Nutrition Division defence Food Research Laboratory, , Siddartha Nagar, Mysore-570 011, Email: selkuma@hotmail.com) : Processing seabuckthorn fruit for antioxidant rich jam development and shelf stability assessment. Indian J Tradl Knowledge 2014, 13(2), 335-46.

Seabuckthom [Hippophae rhamnoides L. syn. Elaeagnus rhamnoides (L.) A. Nelson] fruit was processed for development of antioxidant rich jam by employing response surface methodology as a statistical tool. The ingredients, viz.sugar and carrageenan were chosen as independent variables, while sensory attributes, i.e. taste and consistency as dependent variables. Effects of vaJious independent variables on chosen response show that the ingredient sugar had more prominent effect on taste score and carrageenan on consistency score, respectively. The optimum conditions to yield maximum scores of taste and consistency of jam were sugar of 85 gm and carrageenan of 3.4 gm per 100 gm of recipe. Jam contains more natural antioxidants with good texture when compared to commercial products. Shelf stability of jam shows that significant changes in nutritional constituents were observed except acidity and pH during the entire storage period. The microbial population of stored sample was found to be non detectable and product showed a stability of 8-months at room temperature.

5 illus, 6 tables, 32 ref

011397   Purcar V;Cinteza O;Ghiurea M;Balan A; Caprarescu S;Donescu D (NO, National Research and Development Institute for Chemistry and Petroche, Splaiul Independentei no. 202, 6th district, P.O. Box 35-174, 060021 Bucharest, Romania, Email: ocinteza@yahoo.com) : Influence of hydrophobic characteristic of organo-modified precursor on wettability of silica film. Bull Mater Sci 2014, 37(1), 107-15.

The objective of this study is to design new hybrid silica materials as templates with hydrophobic properties, prepared at room temperature by a base catalyzed sol-gel process. As silica sources, organoalkoxysilanes functionalized with short hydrophobic chains were used: tetraethylorthosilicate (TEOS), methyltriethoxysilane (MTES), vinyltriethoxysilane (VTES), octyltriethoxysilane (OTES) and isobutyltriethoxysilane (iTES). It was shown that hydrophobicity of the functionalized silica nanoparticles increased as a function of length of the aliphatic chains (MTES <60> iTES <60> OTES) or when, instead of a hydrophobic alkyl chains (substituting group of silica precursors), a monounsaturated group was used (VTES). It was observed that the samples responded in a specific way to each type (hydrophilic or hydrophobic) of the dropped liquid. Even though the experiments were limited to short hydrocarbon chains, they showed that there is a threshold to reach high hydrophobicity of the hybrid surface.

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