009737   Varghese I (Technical Services, Pidilite Industries Limited, , Mumbai) : Selection of emulsion polymer. Paintindia 2000, 50(8), 93-6.

009736   Vandana B;Tyagi S M;Singh D (Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Effect of substitution of blackgram by soybeans on the quality of idli. Beverage Fd Wld 2000, 27(9), 34-6.

Substitution of blackgram by soybeans increased the water requirement for batter preparation and decreased the final volume, final pH, viscosity and fermentation time of batter. However, acidity of batter remain unaltered. Protein, fat and ash contents of idli increased whereas carbohydrate content decreased on the substitution of black-gram by soybean. Substitution of blackgram by soybeans in idli batter also increased the bulk density, hardness, cohesiveness and gumminess of idli whereas springiness and chewiness decreased. Sensory evaluation of idli samples revealed that the substitution of black gram by soybeans to the extent of 30 per cent did not alter the overall acceptability of the product. However, the proportion of soybeans above 30 per cent level significantly (P<60>0.05) reduced the quality of idli.

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009735   Thakur N K;Lal Kaushal B B;Joshi V K (Department of Post-harvest Technology, Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230) : Effect of different conditions of storage on physico-chemical and microbiological qualities of debittered kinnow juice concentrate. J Fd Sci Technol 2000, 37(4), 415-8.

Study on the preparation of debittered kinnow juice concentrate of 72°B and optimization of different storage conditions was conducted. During storage of concentrate, physico-chemical and microbiological changes were recorded and these changes were minimum in the concentrate, which was stored at -18°C than that stored at 0°C and 37°C. For packing of concentrate, glass container was found better than HDPE container. Addition of SO₂ did not have much effect on physico-chemical characteristics of concentrate. However, it checked the growth of moulds and osmophilic yeasts. Though the concentrate packed with SO₂ had lower microbial counts, the concentrate stored without SO₂ was also microbiologically stable over 6 months of storage. Thus, the kinnow concentrate of 72°B packed in glass or HDPE container with or without SO₂ could be stored at -18°C without much changes in physico-chemical characteristics. The concentrate also had no sign of fermentation or off odour. However, for better retention of quality, the concentrate should be packed in glass container with 700 ppm SO₂ and stored at -18°C.

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009734   Thakur N K;Lal Kaushal B B (Department of Post-harvest Technology, Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230) : Effect of level of juie extraction on physico-chemical characteristics and bitterness of heat processed kinnow juice. J Fd Sci Technol 2000, 37(4), 412-4.

Since the quality of kinnow juice is normally affected by the method and level of juice extraction, juice was extracted to different levels viz., 15, 20 and 30%, followed by the extraction of remaining juice by rotating the cut fruit halves against plastic reamer in a citromatic juice extractor. The whole juice was also extracted. The juice extracted to a level of 15% had the highest TSS, sugars and titratable acidity and low ascorbic acid content. The bitterness causing compounds viz., limonin and naringin were also lowest in the juice from 15% which testified the highest score for bitterness rating of the juice from this treatment.

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009733   Singhal K K;Sinha A K (Division of Dairy Cattle Nutrition, National Dairy Research Institute, Karnal-132 001) : Effect of copper sulphate treatment of mustard cake on its glucosinolate content, palatability and nutrient utilization in kids. Indian J Dairy Sci 2000, 53(3), 210-5.

Treatment of mustard cake with 2% CuSO4 solution @ 50 ml/100 g (pH 6.6) reduced its total glucosinolate content from 127 to 79.07 μmol/g. Palatability of concentrate mixtures containing a similar level (30%) of untreated (T1) and treated mustard cake (T2) was assessed using two groups of crossbred (Alpine X Beetal) kids of uniform age (3 months) and body weight (12.0 kg). The palatability of concentrate mixture, adjudged by its intake within 60 min of offering and as total intake in 24 h, was significantly higher (P<60>0.05) in group T2 than in group T1 during an experimental feeding of 28 days. However, nutrient digestibility, feed efficiency and rumen fermentation pattern were similar in both the groups. In group T2, dietary glucosinolate and Cu were both excerted largely through faeces which showed the possibility of chelation of glucosinolate and Cu, though the Cu balance was also very high in this group. It was concluded that CuSO4 treatment of mustard cake reduced its glucosinolate content and improved its palatability without any adverse affect on the performance of kids.

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009732   Shanthi D;Manimegalai G;Chitra P (Faculty of Homes Science, Tamil Nadu Agricultural University, Madurai-625 104) : Studies on the processing and evaluation of instant idli mixes. J Fd Sci Technol 2000, 37(4), 433-5.

Instant idli mixes were prepared with chemical leavening agents (A) and yeast (B). These were packed in PP and MPP pouches, protected with brown paper bags and stored at room temperature. The chemical composition, microbial load and the organoleptic characteristics of the instant idli mixes stored in different packaging materials were studied during storage at regular intervals up to 180 days. A decreasing trend in moisture, pH and thiamine content of instant idli mixes stored in different packaging materials were noted. The idlis prepared from the instant idli mixes had soft texture with uniform grain distribution and maintained the score value for all the organoleptic attributes throughout the storage period in the order of (A) (B) mixes.

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009731   Shankaracharya N B;Rao L J M;Puranaik J; Nagalakshmi S (Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute, Mysore-570 013) : Studies on chemical and technological aspects of Indian dill seed (Anethum sowa, Roxb). J Fd Sci Technol 2000, 37(4), 368-72.

Proximate composition of Anethum sowa seed and the physico-chemical characteristics of its volatile oil were determined. The GC-MS analysis of steam-distilled volatile oil showed the presence of 21 constituents of which limonene (42.67%), carvone (22.50%) and dillapiole (15.92%) were the major constituents. Dillapiole could be separated from the volatile oil by fractional distillation. Determination of the volatile oil gave about 30% terpeneless oil. Dill seed oleoresin. stored at lower temperatures (8-10°C) was found to keep well even without the addition of antioxidants.

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009730   Sethi V;Sethi S (NO, , ) : Magic of micronutrients to fight malnutrition. Intensive Agric 2000, 38(7-8), 16-20.

009729   Sawhney I K;Bikram Kumar;Agrawala S P;Patel A A (Dairy Engineering Division, National Dairy Research Institute, Karnal-132 001) : Evaluation of moisture sorption hysteresis in khoa. Indian J Dairy Sci 2000, 53(3), 184-9.

Determination of adsorption and desorption isotherms of khoa at 25°C and 45°C revealed the presence of hysteresis. The hysteresis effect was moderate in monolayer moisture region. It occurred predominantly in the water activity range 0.35 Aw to 0.80 Aw and decreased at higher water activities. The hysteresis loop in khoa could be classified as "Type-C" according to Everett and Whitton Classification. The effect of increase in temperature was to decrease the amount of hysteresis. The effect of increase in temperature was to decrease the amount of hysteresis from 2.74 units at 25°C to 1.59 units at 45°C. The total hysteresis energy was 11.25 kJ/kg water at 25°C and 6.25 kJ/Kg water at 45°C.

009728   Sarma N V;John M D;Jaiswal P K (Central Agmark Laboratory, Directorate of Marketing and Inspection, , North Ambazari Road, Nagpur-440 010) : Moisture content and its determination in agricultural commodities. Beverage Fd Wld 2000, 27(9), 38-40.

Role of moisture in various agricultural commodities is highlighted, vis-a-vis post harvest operations and keeping quality of these commodities. Various methods available for the determination of moisture content are briefly described with suggestions for the most suitable method to be adopted for a particular type of commodity under examination.

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009727   Sangita Kumari;Srivastava S (Department of Foods and Nutrition, G B Pant University of Agriculture and Technology, Pantnagar-263 145) : Nutritive value of malted flours of finger millet genotypes and their use in the preparation of burfi. J Fd Sci Technol 2000, 37(4), 419-22.

Five finger millet genotypes viz., `PES-400', `PES-176', PES-`110', `PRES-4' and `PRES-5' were malted. Malting of finger millet resulted in significant changes in nutrient composition, neutral detergent fibre, crude fat and vitamin C. Calcium, iron, zinc and vitamin C ranged from 516.00 to 596.00, 8.26 to 15.10, 1.66 to 2.22 and 5.08 to 8.74 mg/100 g, respectively in malted flour of finger millet genotypes. Results of sensory evaluation of burfi prepared from malted finger millet flour showed that the overall acceptability scores of all the genotypes raged from fair to good as rated by the panelists.

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009726   Sangha J K;Kumari A;Sachdeva R (Department of Foods & Nutrition, Punjab Agricultural University, Ludhiana-141 004) : Effect of solar and other cooking methods on the nutritive value of pulses. Indian J Ecol 1999, 26(1), 62-6.

Ten commonly consumed pulses were selected and subjected to three modes of cooking, viz., solar, pressure and sauce pan cooking. Standard procedures were followed to analyze crude protein, in vitro protein digestibility, total iron and ionisable iron in raw and cooked samples. The maximum protein content was found in cowpea and highest in vitro protein digestibility was observed in Bengal gram. Total iron and ionisable iron was found maximum in blackgram. There was hardly any difference in the crude protein, total iron and ionisable iron content of pulses cooked by the three modes (P<60>0.05). Solar cooked pulses showed better retention for in vitro protein digestibility.

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009725   Sahoo J;Anjaneyulu A S R (Department of Animal Technology, CCS Haryana Agricultural University, Hisar-125 004) : Effect of sodium ascorbate, alpha-tocopherol acetate and sodium tripolyphosphate on the quality of pre-blended ground buffalo meat. J Fd Sci Technol 2000, 37(4), 388-93.

Ground buffalo meat (GBM) was pre-blended with 500 ppm sodium ascorbate (SA), 10 ppm alpha-tocopherol acetate (TA) and 0.5% sodium tripolyphosphate (STPP) alone or in combination. The samples were stored for 8 days at 4±1°C and examined for the quality changes in meat. It was observed that samples containing STPP alone or in combination with SA, TA or SA + TA had significantly higher pH, water holding capacity, visual colour and odour scores. Lovibond tintometer red colour units and chroma; lower cooking loss, metmyglobin content and 2-thiobarbituric acid reacting substances number, but had no effect on microbial growth. The effectiveness of additives to improve functional properties and to reduce pigment and lipid oxidation were in the order of SA+TA+STPP<62>SA+STPP<62>TA+STPP<62>SA<62> Metmyoglobin was inversely correlated to colour score and TBARS number to odour score. These additives had shown considerably synergistic effect to improve the meat quality and extended the shelf life of GMB from 4 to 8 days.

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009724   Sabikhi L;Mathur B N (Dairy Technology Division, National Dairy Research Institute, Karnal-132 001) : Studies on the antibacterial activity of Bifidobacterium bifidum against selected entero-pathogens and spoilage organisms. Indian J Dairy Sci 2000, 53(3), 227-30.

Antibacterial effect of five strains of Bifidobacterium bifidum (ATCC 15696, A3, NIRD, VP and 1047) against Escherichia coli (NCDC 135), Salmonella typhii (NCDC 113), Staphylococcus aureus (NCDC 109), Shigella dysenteriae (NCDC 107), Bacillus cereus (NCDC 66) and Micrococcus luteus (NCDC 131) was assessed by the Disc Assay Technique. The ATCC and NIRD strains exhibited the maximum antagonism against E. coli (NCDC 135), Sal. typhii (NCDC 113), and B. cereus (NCDC 66). Although the five strains of bifidobacteria produced some antibacterial substance, their activity against common pathogenic and spoilage organisms was very mild and selective, suggesting a display of probiotic attribute, rather than therapeutic efficacy.

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009723   Raut S P (Goodlass Nerolac Paints Ltd, , Mumbai) : Foam controlling in paints. Paintindia 2000, 50(8), 33-6.

The development of a foam rupturing agent involving the interaction of one disperse phase with at least one other phase is perhaps such an area. Attendant considerations include the amount of foam rupturing agent required, the state of dispersion of the antifoam and the possibility of it interacting adversely with some aspect of a process. These considerations may often be of over-riding importance and may therefore affect the selection of the antifoam/defoamer.

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009722   Rao O P (Council of Scientific & Industrial Research, , Rafi Marg, New Delhi) : Complexities in gasification of high ash Indian coals. Indian chem Engr 2000, 42(3), 180-6.

Coal gasification is an old and proven technology that is now attracting renewed interest and undergoing modernisation. All gasification processes can be categorised into 3 generic types, i.e. moving bed, fluidised bed and entrained bed, each having distinctive characteristics. The peculiar characteristics of Indian coals create complexities and limit the choices of gasification processes which have been discussed in the paper giving illustrative examples. Fluidised bed process followed by moving bed appear to be more suitable for high ash Indian coals. Entrained bed may be suitable when the coal is washed to reduce the ash content below 20%.

009721   Ranjit Singh;Patvardhan C;Jain R K;Anand Kumar (NO, Dayalbagh Educational Institute, Dayalbagh, Agra) : Effect of air-preheating and excess air on the performance of LDO fired rotary furnaces. Indian Fndry J 2000, 46(11), 26-32.

The voluminous production of flue-gases by Cast Iron Foundries damages the environment since it contains gases like SO2, CO2, CO, H2S which are poisonous. However, melting by coke-fired cupola does not obey the environmental regulations. The emission of the gases, suspended particles, dust and grit have not been found within the pollution control limits. Approximately 3 lakh people related to this industry in Agra have been affected by this directly or indirectly. Due to the closure of foundries, the Diesel Engines and Generator industry is also on the verge of closing. Therefore, it has become essential to develop a substitute of coke as fuel in foundries. Deals with the importance of an LDO fired rotary furnace for small scale foundries of Agra and the excess air, and preheating of the air before it enters into the combustion chamber. The experiments done on the rotary furnace show that one can have 40% to 50% of excess air at a preheat temperature of 200°C, while for some special grade castings such as Ductile Iron castings, one can have more preheat temperature and low percentage of excess air. Preheating also results in the reduction of the fuel consumption.

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009720   Rangnekar D W;Telange V R (Dyes Research Laboratory, Department of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019) : Synthesis of novel thieno [2,3-b] thiophene based bis azo disperse dyes. J Indian Coun Chem 2000, 17(1), 11-14.

3-Amino-4-hydroxythieno [2, 3-b] thiophene-2, 5-dicarboxylic acid was prepared. Bisazo disperse dyes were prepared using this intermediate as coupling component with various diazo components. These dyes were applied on polyester fibres and their fastness properties were discussed.

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009719   Ramesh G S;Nath N (Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Determination of blanching requirements for green cowpea pods on the basis of thermal resistance of their enzymes. Beverage Fd Wld 2000, 27(9), 20-2.

Green cowpea pods contain three heat resistant enzymes - catalase, peroxidase and lipoxygenase. Thermal inactivation time (F, min), decimal reduction times (C min) and Z (°C) of these enzymes were determined in green cowpea pods and their extract to establish the most heat resistant enzymes which could be used as an index of blanching. F and D values for the three enzymes were F^19.0100 = 4.9 and D^17.0100 = 2.3, F^7.5100 = 4.5 and D^8.8100 = 3.5, and F6.00100 = 0.16 and D8.0100 = 0.14, respectively. It shows peroxidase to be the most heat resistant enzyme. Green cowpea pods should be blanched for periods equivalent to uncorrected F values at the blanching temperature. Considering possible variations in initial enzyme activity, a 2D process has been suggested.

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009718   Ramah S;Manimegalai;Saravana Kumar (NO, Home Science College and Research Institute, Tamil Nadu Agricultural, Madurai-625 104) : Studies on pickling preservation of bittergourd. Beverage Fd Wld 2000, 27(9), 32-3.

009717   Rajawat P;Kushwah A;KUshwah H S (Department of Animal Biochemistry and Biotechnology, College of Veterinary Science and Animal Husbandary, Jabalpur-482 001) : Effect of extrusion cooking variables on biochemical composition of faba bean (Vicia faba L.). J Fd Sci Technol 2000, 37(4), 373-9.

Effect of different extrusion temperatures (75, 80 and 85°C) and feed moisture (17, 20 and 23%) was assessed on the level of proximate principles, amino acids and minerals of faba bean (Vicia faba L.) flour upon extrusion cooking. Crude proteins increased in all extrudates, maximum at 75°C and 20% feed moisture. Crude fibre too, was elevated, whilst fat was reduced. The levels of tryptophan and methionine were also affected. Calcium and phosphorus decreased whilst iron was remarkably increased. However, variations in both the extrusion temperature and feed moisture levels affected the magnitude of changes of all the biochemical parameters differentially.

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009716   Rai D R;Masuda R;Saito M (Division of Agricultural Structures and Environmental Control, Central Institute of Post harvest Engineering and Technology, Punjab A, Ludhiana-141 004) : Effect of modified atmosphere packaging on low molecular weight carbohydrates of oyster mushrooms. J Fd Sci Technol 2000, 37(4), 384-7.

Experiments were conducted to study the effect of modified atmosphere packaging on low molecular weight carbohydrates of oyster mushrooms (Pleurotus ostreatus), during post-harvest storage at 5 and 15°C, using highly permeable micro-perforated oriented polypropylene (OPP) film and ordinary OPP film packages. Changes in sugar and sugar alcohol contents among different treatments were measured, using high performance liquid chromatography (HPLC) technique. Among free sugars, trehalose content was observed to be varying between pileus and stipe portion of the mushroom, in response to in-pack gaseous environment. Increases in pileus and stipe portions trehalose and total sugar content were observed for mushrooms packaged in micro-perforated film packages at both the storage temperatures of 5° and 15°C, while they reduced in ordinary OPP film packages and the reduction was observed to be more in stipes than pileus, indicating that low O₂ (0.4%) and high CO₂ (12 to 13%) observed in these packages had more adverse effect on stipe portion trehalose and total sugar content. Among sugar alcohols, only mannitol was found to be affected under low O₂ and high CO₂ conditions, prevailing in ordinary OPP film packages at both the storage temperatures.

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009715   Pratibha Singh;Raghuvanshi R S (Department of Foods & Nutrition, G B Pant University of Agriculture & Technology, Pantnagar-264 145) : Nutritional survey of hill migrants settled in Nainital tarai of north India. Indian J Ecol 1999, 26(2), 150-6.

Dietary survey was conducted on 65 farm families comprising of 343 individuals to assess the food consumption of hill migrants in Nainital Tarai region. In this population 54.4 per cent farm families were living below poverty line. In their food, the quantity per consumption unit of cereals (443 g), sugar (41 g) and vegetables other than leafy ones was adequate. But the quantity of pulses (34 g), milk (113 ml), fats and oils (18 g) was inadequate. The consumption of leafy vegetables was negligible. There was no consumption of animal products like meat, fish or eggs. The total energy intake was inadequate (2075-2190 Kcal) compared to Recommended Dietary Intake (2425 kcal) for Indians. In all the families, around 70 percent calorie intake was through cereals, namely rice and wheat. Protein level was more or less adequate (60 g) but its cheif source was cereal, and thus, quality of protein was poor. The intake of iron (40 mg) and thiamin (1.6 mg) was on positive side whereas that of vitamin A, riboflavin, niacin and ascorbic acid was on negative side. The deficiency was most acute for vitamin A (172 μg) and ascorbic acid (3 mg) in the farm families of landless labourers.

009714   Prasad M;Saxena S;Amritphale S S;Chandra N (Regional Research Laboratory (C.S.I.R.), , Hoshangabad Road, Habibganj Naka, Bhopal-462 006) : Evaluation of aqueous copper removal by adsorption on low grade phosphate mineral surface. Indian chem Engr 2000, 42(3), 163-9.

Low grade phosphate mineral has been investigated as a possible adsorbent for removing heavy metal ions such as Cu+2 from aqueous solutions. The effects of initial concentration of copper ion, contact time, temperature, particle size of adsorbent, and adsorbent dose were studied by equilibrating batchwise different amounts of low grade phosphate mineral with aqueous solutions of differnt concentrations of copper. Rate of removal of copper increases with time upto 30 min and thereafter it reaches equilibrium. Removal of copper is adversely affected by increase in initial concentration of copper and increase in particle size of adsorbent. The Freundlich and Langmuir adsorption isotherms were used to represent the experimental data of adsorption. Overall process of adsorption is spontaneous and exothermic in nature and follows first order kinetics.

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009713   Pawar V D;Kshirsagar R B;Shine V N (College of Food Technology, Marathwada Agricultural University, Parbhani-431 402) : Effect of different varieties of soybean on quality of paneer. J Fd Sci Technol 2000, 37(4), 440-3.

Four soybean varietes were used to study the quality characteristics of paneer. The protein contents of varieties were significantly correlated with those of soy milk and paneer. The results showed that protein content of `Pooja' (39.46%) yielded higher amounts of total solids (6.05%) and soy paneer (179.00%). The textural qualities of soy paneer indicated that increased protein content contributed to higher paneer hardness (45.50 N). However, fat content did not have any effect on it. Soy paneer prepared from variety `Poja' was rated to be organoleptically superior, when compared to the paneer prepared from other varieties.

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009712   Pal V;Pandey J P (Department of Post-harvest Process and Food Engineering, College of Te, , Pantnagar-263 145) : Effect of storage on rice yield recovery. J Fd Sci Technol 2000, 37(4), 427-9.

Milled rice of different degrees of polish (0 to 11.35) were stored in polythene bags and gunny bags for a period of 6 months (181 days) under ambient condition in a room. The changes in milling yield and head yield were determined at the end of each month for 0 to 11.35% degree of polish. The ANOVA indicated that the differences in the milling yields of milled rice stored in polythene bags were found insignificant at both 5% and 1% levels of significance. The head yield milled rice stored in polythene and gunny bags varied significantly at 1% and 5% levels of significance. A mathematical equation was developed to correlate head yield with storage period

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009711   Nirmala Menon A (Division of Spice Processing and Flavour Technology, Regional Research Laboratory, Thiruvananthapuram-695 019) : Studies on the volatiles of cardamom (Elleteria cardamomum). J Fd Sci Technol 2000, 37(4), 406-8.

Original aroma compounds present in the cardamom were isolated by Amberlite XAD-2 column chromatography from fresh green cardamom and termed as OFFC (Original flavour of fresh cardamom), distilling fresh green cardamom DOFC (Distilled oil of fresh cardamom) and distilling commercial cardamom DOCC (Distilled oil of commercial cardamom). They were analysed by HRGC and GC-MS techniques. The major compounds did not show much variations in these samples viz., 1.8 cineole and α-terpinyl acetate. Many sesquiterpene hydrocarbons were found to be present in the DOFC and not in OFFC. However, there were marked differences in the contents of other components. It was also observed that some new compounds were present in the oil of cardamom

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009710   Marques M D F;Bora P S;Narain N (Department de Technologia Quimica e de Alimentos, Centro de Technologia, Universidade Federal de Paraiba, 58059-900 Joao Pessoa-PB, Brazil) : Development of some high-protein conventional foods based on wheat and oilseed flours. J Fd Sci Technol 2000, 37(4), 394-9.

Various flour mixtures utilizing wheat, soy and defatted sesame flours in proportions of 70:20:10, 60:20:20,50:30:20 and 0:50:50 were prepared and subjected to chemical and nutritional evaluation. The protein contents of these flour mixtures were 20.12, 24.64, 26.30 and 48.95%, respectively. All these flour mixtures presented a balanced essential amino acid composition, when compared with that of FAO reference protein. The protein efficiency ratio values of these mixtures ranged from 2.19 to 2.46, while that of casein was 2.65. Several products prepared from these mixtures such as cookies, macaroni and burger poresented high protein concentrations of 10.96 to 18.74, 18.10 and 22.59%, respectively. Results of sensory evaluation of the products revealed a reasonable acceptance for macaroni. good acceptance for cookies and an excellent acceptance for soy-sesame burgers. It was concluded that these cheap vegetable protein sources in the preparation of popular foods could serve as an alternative to alleviate chronic protein malnutrition in underdeveloped and developing countries.

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009709   Mandhar S C (NO, Indian Institute of Horticultural Research, Hessangarh Lake Park, Bangalore-560 089) : Mechanization of primary processing in mango pickle and chutney industry. Intensive Agric 2000, 38(3-4), 20-1.

009708   Madhan B;John Sundar V;Muralidharan C; Gnanasekaran C S (NO, Central Leather Research Institute, Adyar, Chennai-600 020) : Vegetable - acrylic combination tanning - an emerging option for mineral free tanning. J Indian Leath Technologists Ass 2000, 50(12), 713-7. 720-1.

Eco-criteria have forced leather industry for re-looking at the increased use of organic materials. With a view to exploit the benefits of the vegetable tanning materials and to couple with a suitable organic material for overcoming the inherent shortcomings of vegetable tanning materials, studies were undertaken. Acrylic treatment followed by vegetable tanning produced leathers of higher hydrothermal stability. Hence studies were undertaken on vegetable - acrylic combination tannages to prove the versatility of the system. It was shown that leathers tanned by the new combination system could be coverted into medium soft upper leathers, as well as soft velvety suede leathers of rich shades. The finished leathers possessed good strength and light fastness properties.

009707   Kundu P K;Sivaprasad N;Datta D (NO, School of Biomedical Engineering, Indian Institute of Technology, Bomb, Powai, Bombay-400 076) : Immunosorbent based artificial organs viability of monoclonal antibody species in highdensity culture : a chromatographic analysis. Indian chem Engr 2000, 42(2), 78-83.

One of the major areas of application of monoclonal antibodies (MAb) is in the development of immunosorption-based artificial organ support devices. To offset the currently limited therapeutic applications of such devices in developing countries, higher production efficiency of the antibodies is needed. Getting higher yields of these antibodies is a major current issue in the area and of the various approaches of rapid development of high-density culture. L-lysine has been observed to be the most effective in viable (<62>95%) cellular expansion in vitro (from 10⁴ cells/ml to 10⁹ cells/ml) in 48 hrs., in sharp contrast to the current best of 2-3 weeks. Although this was attended by a parallel increase in the Ab titre, variability in molecular species in prolonged culture was striking with the appearance of a high molecular weight species (clumped?) of lgG with reported anticomplimentary activity in vivo.

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009706   Keshri R C;Murthy T R K;Yadav P L (Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Preliminary studies on processing and evaluation of egg loaves. Beverage Fd Wld 2000, 27(9), 17-19.

Attempts were made to prepare egg loaves with indigenous taste profile. Processing conditions, physico-chemical, sensory and microbiological parameters were studied. Satisfactory results were obtained when the liquid egg and other ingredients were homogenized for 5 minutes at 1400 rpm and processed with steam under pressure (1.05 kg/cm⁵) for 10 minutes. The cooking yield of loaves were as high as 94.44%. The loaves incorporating gram flour (Besan) had the maximum overall acceptability values. Freshly prepared and five days refrigerated stored (4±1°C) loaves showed significant variations (P<60>0.05) in `spicy' loaves. Egg loaves had higher acceptability.

009705   Katre B C;Prasad S (Patna Dairy Project, , Phulwarisharif, Patna-801 505) : Improved management on operational performance in food industry with malk processing plant as a model. Beverage Fd Wld 2000, 27(9), 11-15.

Bench marking, timely monitoring and corrective approach during 1992-1998 increased the plant capacity utilization from 24.1% to 73.4%; milk sales improved from 33.5 TLPD to 81.12 TLPD; saving in polyfilm to the extent of 0.714 kg/1000 litre of milk packed furnace oil consumption reduced to process milk from 61.02 lit. of oil to 159.23 lit.kg; power requirement reduced to handle 30.4 lit. milk from 18.7 lit. milk per KWH; water consumption reduced to 2.86 lit. from 4.5 per kg of milk, refrigeration to 12.00 TR from 20.00 TR per 1000 litre of milk and milk reprocessing from 41.00% to 14.63%. Milk solid losses came down to 2.62 kg from 9.09 kg per 1000 litre of milk handled. The overall saving was estimated at an average Rs 0.16 per litre of milk handled.

009704   Kar S;Roy G K (Department of Chemical Engineering, Regional Engineering College, Rourkela) : Effect of co-axial rod promoters on the dynamics of a batch gas-solid fluidized bed. Indian chem Engr 2000, 42(3), 170-4.

Gas-solid fluidization often suffers from inherent drawbacks like channeling, bubbling slugging which affect the quality of fluidization. Efforts have been made to improve the quality of fluidization in gas-solid fluidized beds by using two different types of co-axial rod promoters. The effects of fluid and solid properties, bed characteristics and the promoters on fluidization quality (in terms of fluctuation ratio) and bed pressure drop (in terms of Euler Number) have been presented in the form of correlations. The predicted and experimental values of fluctuation ratio and Euler number have been found to agree fairly well.

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009703   Kandade R R (NO, Fykays Engineering Pvt. Ltd., Mumbai) : Modern instruments for molten metallurgy. Indian Fndry J 2000, 46(11), 38-43.

009702   Janbandhu T J;Khedkar C D;Singh A (Department of Dairy Chemistry, College of Dairy Technology, Warud (Pusad), Distt. Yeotmal-445 204) : Effect of heating and chilling of recombine milk on fatty acid composition of fat globule membrane lipids. Indian J Dairy Sci 2000, 53(3), 231-4.

Recombine milk was prepared from anhydrous milk fat (butter oil), buffalo skim milk powder (spray dried) and water. The effect of heating and chilling on fatty acid composition of the fat globule membrane (FGM) lipids of recombine milk was studied. It has been observed that the progressive heat treatment (pasteurization, boiling and sterilization) caused remarkable changes in the concentration of total saturated and unsaturated fatty acids of MFGM lipids isolated from recombine milk. On the other hand, chilling caused mild changes.

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009701   Iwuoha C I;Chukwuma I;Ezedinma;Ike V O (Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Imo State, Nigeria) : Effects of process and storage on the chemical and organoleptic quality of Ugba, fermented seeds of African oil bean tree (Pentaclethra macrophylla Bentham). J Fd Sci Technol 2000, 37(4), 337-43.

Chemical composition, microbial load, and organoleptic attributes of fermented African oil bean seed, (AOBS) (Pentaclethra macrophylla Bentham), Ugba, were evaluated. Traditional processing method (TFM) was compared with its modified counterpart (MFM). Other test variables included storage temperature and period, packaging material and boiling pattern. Boiling effected 15% reduction in protein content, while ferentation increased it by 51.90-61.70% further, from Ugba obtained through boiling-before-slicing (BSF) rather than by slicing-before-boiling (SBF). Fermentation led to 15.26% reduction in fat, with simultaneous increases in pH and acidity during processing. The observed pH values were 5.30 (raw seeds), 5.90 (boiled seeds), 7.10-7.30 (fresh ugba), and 8.30-8.49 (7-days stored ugba). The titratable acidity increased 5-fold in a 48 h fermentation. Refrigeration and freezing conditions reduced microbial load of ugba moderately during storage. Generally, fresh ugba was more accepted than the ones stored for 7 days (30°±2°C). On boiling pattern, it was observed that the variation due to BSF and SBF were significant (P=0.05) in flavour, texture and colour attributes of resultant ugba. Flavour was found to be the most influencing quality attribute of ugba, followed by texture and then colour.

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009700   Ingale M N;Mahajani V V (Department of Chemical Technology, University of Bombay, Matunga, Mumbai-400 010) : A novel to treat dioctylphathalate plant waste : sonication followed by wet oxidation (SONIWO). Indian chem Engr 2000, 42(3), 147-52.

Aqueous waste stream originated from the dioctylphthalate (DOP) plant exhibits very high chemical oxygen demand (COD). The waste stream is refractory to conventional pollution treatment processes. A hybrid system of sonication followed by wet oxidation (SONIWO) is demonstrated here to be suitable for treating this waste stream containing priority pollutants. It was possible to achieve an overall 82% reduction of original COD 27,000 mg/l. Various process parameters were studied to achieve the above reduction.

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009699   Iboyaima Singh N G;Eipeson W E (Human Resource Development Department, Central Food Technological Research Institute, Mysore-570 013) : Concentration of clarified orange juice by reverse osmosis. J Fd Sci Technol 2000, 37(4), 363-7.

Concentration of orange juice by reverse osmosis (RO) was investigated. Pasteurised orange juice was filtered through microfiltration (MF) membrane (Ceramic membrane, 0.2 μ pore size) and the filtrate was concentrated by reverse osmosis membrane (TFC PA membrane, 98.6% NaCl rejection). It was possible to clarify orange juice to 100% transmittance at 660 nm by MF process containing almost all the constituents except carotene pigments in the clear juice. Effects of °Brix or osmotic pressure (OP) of juice, operating temperatures and transmembrane pressures (TMP) on RO permeate fluxes were studied. Permeate flux decreased as the °Brix and OP of the juice increased. Higher flux was observed at higher operating temperature and TMP. However, at higher °Brix values, the effect of temperature on flux was much less. It was possible to concentrate orange juice to 31 °Brix by RO at 60 bar and 32°C with an average flux of 11 L/h/m². Retention of sugars and acid by the RO membrane was found to be more than 98%.

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009698   Giri S S;Janmejay L S (Department of Biochemistry, Manipur College, Imphal-795 008) : Effect of bamboo shoot fermentation and aging on nutritional and sensory qualities of Soibum. J Fd Sci Technol 2000, 37(4), 423-6.

Twenty days fermentation of edible shoot of Bambusa tulda to produce well fermented Soibum by indigenous process showed appreciable improvement in the digestion of proteins, resulting in significant elevation of individual amino acid, formation of diacetyl, acetoin, volatile phenols and esters to afford specific flavour; pronounced liberation of free phenols, complete disappearance of ascorbic and aspartic acids. Aging strengthened the levels of esters and volatile phenols, but affected individual amino acids, diacetyl, acetoin and free phenols. Aged Soibum was better acepted.

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009697   Gill B K;Mishra G C (Department of Chemical Engineering, Beant College of Engineering & Technology, Gurdaspur-143 521) : Kinetics of oxidation of sodium sulfite by sodium hypochlorite. Indian chem Engr 2000, 42(2), 84-7.

Kinetics of oxidation of sodium sulfite by sodium hypochlorite were investigated by a rapid-flow technique in the concentration range of 0.000824-0214 mol/L for sulfite and 0.000406-0.0195 mol/L for hypochlorite at four different temperatures. The experimental findings showed that the reaction rate was first order with respect to sulfite as well as hypochlorite concentrations. The second order rate constant at 18°C was calculated to be 2275 L/mols. An apparent activation energy for the overall reaction was calculated to be 15.0 kcal/mol. A three-step reaction mechanism, in which hypochlorous acid formed in the first step reacted with sulfite ions in the intermediate (rate determining) step to form an activated complex, was found to be acceptable. Concludes that the reaction between sulfite and hypochlorite being very fast, the problem of design of dechlorination units for the control of pollution due to hypochlorous acid generated in power plants was related to mixing rather than kinetics.

009696   Ghoshal A K;Samanta A N;Maiti B R (Chemical Engineering Group, , BITS, Pilani-333 031) : Studies on the effects of certain non-dimensional groups on single component adsorption dynamics. Indian chem Engr 2000, 42(3), 153-8.

Non-dimensional linear driving force model for a single component adsorption system like CO2-N2-molecular sieve, 5A well predicted the experimental results. The model after non-dimensionalisation defines the system by the dimensionless groups of which adsorbate inlet concentration, particle Reynolds number, bed diameter to bed length ratio, Schmidt number, Equilibrium Distribution Co-efficient, Sherwood number, Kutateladge number, initial solid temperature to inlet fluid temperature ratio are the most important parameters determining the dynamics of the process. So, controlling/manipulating these parameters/properties one can achieve a good adsorption efficiency.

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009695   Ghose T K (NO, , ) : Chemical engineering and DNA - 2 : Division of single cells. Indian chem Engr 2000, 42(3), 178-9.

009694   Ganguly S N;Suresh A V (NO, Central Footwear Training Institute, Agra) : Fundamentals of footwear machinery. II. Splitting machine. J Indian Leath Technologists Ass 2000, 50(12), 738-42.

Normally leather won't be having even thickness throughout the area. This may cause some problems in some operations particularly like stitching, counter moulding etc. So it is necessary to split the leather to even thickness. A band knife splitting machine is used to split the leather. This machine consists of a continuous or endless band knife running on two pulleys.

009693   Dhingra J;Dutta S M (National Bureau of Animal Genetic Resource, , P.B. No 129, DT By-Pass Road, Karnal-132 001) : Isolation, purification and characterization of the cell envelope associated proteinase of lactobacillus casei 300. Indian J Dairy Sci 2000, 53(3), 177-83.

Cell envelope associated proteinase of Lactobacillus casei 300 was isolated by performing four consecutive extractions of the 10 hour old culture with tris-HCl buffer (0.05 M, pH 7.5) at 30°C. The enzyme was purified by sephadex G-200 gel filtration chromatography and DEAE-sephadex A-50 ion exchange chromatography. An 18-fold purification was achieved with a recovery of 45%. The molecular weight of the enzyme was 35,000 D. It was optimally active at a pH 7.5 and at temperature of 35°C. The enzyme when heated at different temperatures recorded an initial increase in activity upto 35°C and thereafter, it started losing activity rapidly till at 90°C very little activity was recorded. MN²⁺ increased activity at concentrations of 10^-4 M to 10^-3 M. The enzyme was inhibited strongly by PMSF-a serine proteinase inhibitor, EDTA and 1, 10 phenanthroline.

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009692   Deshpande D;Thompkinson D K (NO, National Dairy Research Institute, Karnal-132 001) : Table spreads. Indian J Dairy Sci 2000, 53(3), 154-68.

Butter the historic yellow fat had been the prime choice as a bread spread for many years. However, there has been a continuous decline in the growth of yellow fat sector. Within the sector, both butter and traditional full fat Margarine follow a declining phase, with the growth having been shifted towards the low fat sector. Entails the driving forces behind development of various table spreads/fat spreads due to changing food habits, both in terms of quantity and quality of fat intake. Describes the role of various ingredients and their possible effects during development and with respect to shelf life aspects of table/fat spreads.

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009691   Desai N (NO, , 20 Microns Ltd, Mumbai) : High performance calcined clay for TiO2 replacement. Paintindia 2000, 50(8), 99-102.

009690   Das P K (Department of Genetics, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741 252) : Pulses and grain amaranth in human welfare to combat protein dwarfism : a strategy for nutritional security in Indian context. Perspectives Cytol Genet 2001, (10), 201-15.

An overview has been presented describing the strength and weakness of these valuable crops. Both short and long term strategies are suggested for the development and genetic improvement of these crops with the special emphasis on the improvement of nutritional quality. In order to achieve success in such scientific endeavour adequate government support is urgently needed and hence several government policy actions are suggested. It is hoped that a sound nutritional security can possibly be built up through collective leadership with strong political will.

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009689   Awasthi P;Yadav M C (Department of Food and Nutrition, College of Science, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Nutritional characteristics of soy fortified biscuits made using liquid dairy by-product. Beverage Fd Wld 2000, 27(9), 29-30.

Three biscuit samples containing 15 per cent DSF, 15 per cent DSF with 75 per cent chhana whey and 15 per cent DSF with 50 per cent skim milk separately were subjected to nutritional quality analysis and compared with that of control and two market samples - Bakeman's Glucose and Milk Shorty biscuits which were also analyzed. Biscuits containing 15 per cent DSF with chhana whey and skim milk had greater amount of available lysine than the biscuits containing only DSF and control. Among market samples, Milk Shorty biscuits exhibited best quality characteristics. It had higher available lysine and good digestibility. In vitro digestibility of 15 per cent soy fortified biscuits ranged from 78.12-79.57 per cent as against 66.23 per cent for control biscuits. Among 15 per cent soy fortified biscuits, biscuits containing chhana whey had highest calorific value (460 kcal/100 g.).

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009688   Anon (NO, , ) : Importance of implementing dissolved fault gas analysis in transformer oil. Electl India 2000, 40(20), 30-1.