001122   Council of Scientific and Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the preparation of 4-ethyl-4-hydroxy-IH-pyrano (3',4' : 6.7) indolizino (I, 2b) quinoline-3, 14-(4H-12H) dione (camptothecin). 0000, (NULL), (NULL).

001121   Council of Scientific and Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Process for the preparation of substituted thiophenes. 0000, (NULL), (NULL).

001120   Council of Scientific and Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for direct production of nearly 100% β - SiC whiskers from rice husk. 0000, (NULL), (NULL).

001119   Upadhyaya R L (NO, , 7960-Ryder Lane, Hummelstown, PA-17036) : Brief review of the process effects on the physical structure and functional properties of whole milk powder. Indian Dairyman 2001, 53(8), 37-8.

Preheat treatment and storage conditions affect the sensory, physical and chemical, aroma and flavour as well as correlation between peroxidase value and oxidised value of whole milk powder. For instance, the powder produced with different preheat treatments showed effects on moisture, solubility, sulphydryl groups, hydroxymethylfurfural and whey protein index.

001118   Tennakone K;Senadeera G K R;Jayaweera P V V (NO, Institute of Fundamental Studies, Hantana Road, Kandy, Sri Lanka) : Enhancement of the energy and quantum conversion efficiencis of a photoelectro-chemical cell sensitized with a combination of cationic and anionic dyes. Curr Sci 2001, 81(1), 76-7.

Dye bromopyrogallol red surface complexes to TiO2 and adsorbs the electron-donating cationic dye, acridine orange, binding it to the anionic sulphonate site. The resulting double dye film, when used in a photoelectrochemical cell, shows enhanced incident photon to current and energy conversion efficiencies and a broadened spectral response owing to charge transfer between the dyes and utilization of light absorbed by both the dyes.

13 ref

001117   Sharma M;Anand S K (Dairy Microbiology Division, National Dairy Research Institute, Karnal-132 001) : Biofilms in dairy processing lines: a recently identified dimension in product quality assurance. Indian Dairyman 2001, 53(7), 45-51.

Biofilms represent a potential problem to the dairy and food industry especially when pathogenic bacteria attach to food processing equipments. Unless the biofilm is removed, attached organisms could contaminate a processing system, even though, the system is flushed with a sanitizer, prior to production. Therefore, control and removal of these biofilms is essential and offers a challenge to the dairy and food industry.

1 illus, 40 ref

001116   Rao K A;Natarajan R;Padmanabhan N P H (NO, Atom Minerals Directorate Explorat and Res., Ore Dressing Grp, AMD Complex, Hyderabad-500 016) : Recovery of copper, nickel, cobalt and molybdenum values from a bulk sulphide concentrate of an Indian uranium ore. Hydrometall 2001, 62(2), 115-24.

Laboratory studies were carried out on the roasting of the bulk sulfide float, produced from the uranium mill at Juduguda in India, assaying 11% Cu, 7% Ni, 0.4% Co and 3% Mo, adopting a factorial design scheme varying the roasting temperature in the range of 773-923 K, residence time between 4-6 h, addition of percentage quartz from 0 to 14, and addition of percent alkali sulfate between 0 and 6. Fisher's test indicated that the temperature, percent alkali addition and their interaction effects are effective for recovering Ni and Co in that order, whereas temperature alone was significant for recovering Cu. While leaching the roasted mass with water, an in situ solution pH of 3 was attained. Mo was partially recovered in these leach liquors since Mo03, formed while roasting, is not easily soluble under mild acidic conditions. Further roasting experiments at increased residence times for improving the recovery of Ni, and alkaline leaching experiments for recovering remaining Mo values from the initial leach residue indicated the possibility of recovering Cu, Ni, Co and Mo with corresponding overall yields of 98%, 65%, 93% and 93%, respectively by roasting at a temperature of 823 K, for 4 h residence time by adding 12% by wt. Li2SO4 before roasting.

^aabstr16 ref

001115   Prasad N S K (NO, , ) : An over- view of global developments in biocides .VI. applications in metal working fluids, coatings, plastics and other industries. Chem Wkly 2001, 46(34), 145-55.

001114   Panda H (NO, Devashish Consultants (P) Ltd., 1, Station Road, P.O. Clutterbuckganj, Bareilly-243 502) : Phenolic resins: a technical review. 1. raw materials. Chem Wkly 2001, 46(39), 141-4.

001113   Panda H (Devashish Consultants (P) Ltd., , 1, Station Road, P.O. Clutterbuckganj, Bareilly-243 502) : Properties and applications of cured epoxy resins. Chem Wkly 2001, 46(37), 149-53.

001112   Nayak R;Suryanarayana A;Rao S B (Regional Research Laboratory, , Bhubaneswar-751 013) : Synthesis, characterisation and testing of bismuth vanadate -an eco-freiendly yellow pigment. J scient ind Res 2000, 59(10), 833-7.

Bismuth based pigments are environmentally friendly and can replace more hazardous yellow formulations containing lead, chromium or cadmium pigments. They offer brilliant greenish yellow and orange shades with high opacity and high colour strength. An improved method is developed for the preparation of bismuth vanadate from an aqueous solution of sodium vanadate by adding a solution of bismuth nitrate in the presence of sodium acetate/acetic acid buffer. This avoids the polymerisation of vanadate ion in acidic solution as well as the formation of bismuthyl ion in alkaline solution. The pigment is characterised by measuring its bulk density, particle size, and oil absorption value. Its colour is matched with colours of standard yellow and orange pigments. An XRD study is also carried out which indicates the pigment to be of monoclinic form.

10 ref

001111   Maiti T K;Misra A K (Department of Dairy Bacteriology, Faculty of Dairy Technology, W B University of Dairy and Fishery Science, Mohanpur Complex, Nadia) : Soymilk: a few problems for consumption. Indian Dairyman 2001, 53(7), 64-8.

Potential of soybean milk has been emphasised over the years, especially for infants and children allergic to cow's milk or for adults who have low level of lactase in their intestine. The nutritive quality of soybean protein is the best amongst those available from plant sources and offers a more efficient way to alleviate human malnutrition in developing countries.

36 ref

001110   Dighe A K;Toliwal S D;Khotpal R R (Department of Industrial Chemistry, Institute of Science and Technology for Advanced Studies and Research(, Vallabh Vidyanagar-388 120) : Chain stop alkyds from solvent fractinated aregemone and rubber seed oils. J scient ind Res 2000, 59(10), 808-13.

Solvent fractionation of non-traditional oils like argemone and rubber seed in hexane and ethyl acetate, respectively is reported. The high iodine value (liquid) fraction is desolventized by distillation, and the oil so obtained is saponified and acidulated to get mixed fatty acids with high iodine value. The use of these high iodine value fatty acids for making chain stop alkyds is reported. The properties of sample alkyds have been compared with those of standard soya fatty acids based alkyds. Fairly good results have been found.

000983   Zivica V (Institute of Construction and Architecture of the Slovak Academy of Sc, Dubravska cesta 9, 845 03 Bratislava, Slovak Republic, ) : Influence of w/c ratio on rate of chloride induced corrosion of steel reinforcement and its dependence on ambient temperature. Bull Mater Sci 2003, 26(5), 471-5.

The permeability of the embedding cement material for the rate of chloride induced corrosion when the ambient temperture is increased has found a dominant position. The importance of the given permeability in the process is based on the fact that it represents a factor conditioning the possibility of the escaping of the unambiguous reaction partners, oxygen and water vapour, from the system embedding cement material-steel, as the ambient temperature is increased. The resulting effect is a slowing down of the corrosion rate when the w/c ratio over the value 0.6 and the ambient temperature over the value 40°C are increased. Due to the similarity of the chemistry of the corrosion process of steel reinforcement, independent of the action of aggressive species, the found relationships are generally valid, e.g. for the corrosion due to carbonation.

7illus, 2 tables, 8 ref

000982   Zareie M H;Gokmen V;Javadipour I (Chem Dep, Univ of Washington, Seattle WA, USA) : Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy. J Fd Sci Technol 2003, 40(2), 169-72.

The molecular structures of pectin networks and gels have been imaged using atomic force microscopy (AFM). All the samples were deposited from aqueous solution onto the surface of freshly cleaved mica, air dried, and then imaged under butanol. The interactions between Ca⁺⁺ ions (two concentrations of 1mM and iM) and pectin molecules were described by AFM images. Addition of Ca⁺⁺ ions into aqueous solution of low-methoxyl pectin caused gelation by means of salt linkages between the carboxyl groups of adjacent pectin molecules. Increasing the Ca⁺⁺ ion concentration resulted in secondary aggregation. Degradation of pectin by pectolytic enzymes was also visualised by the AFM. Image after depectiniztion clearly showed that main chain and branched blocks of pectin were completely split into single galacturonic acid unit, whereas pectolytic enzymes remained unchanged.

3 illus, 14 ref

000981   Varshney L;Ansari F A (Mechanical Engng Dep, College of Technology, GB Pant Univ of Agric and Technol, Pantnagar-263 145) : Design on simple and reliable experiments for precooling studies. J Fd Sci Technol 2003, 40(2), 183-6.

In continuation of an earlier study on the empirical retations that were established using the least square analysis of numerically generated data, for the determination of thermal diffusivity and surface film conductivity of spherical food products through transient time temperature measurements, the work was undertaken to develop similar empirical relations for cylindrical bodies. Based on these relations, simple and reliable experiments were designed and fabricated for pre-cooling studies of regular shaped products.

4 illus, 2 tables, 13 ref

000980   Unnikrishnan V;Bhavadasan M K;Vedavathi M K; Surendra Nath B (National Dairy Res Inst, , Adugodi, Bangalore-560 030) : A dry mix for convenient preparation of palada payasam. Indian Dairyman 2003, 55(7), 70-4.

The development of palada payasam dry mix with a long shelf life has improved the commercial viability of the product in addition to helping the consumers to prepare the payasam in a convenient way. The payasam prepared, by using the dry mix, which had been stored for one year, was observed to have good sensory properties.

4 tables, 5 ref

000979   Tripathy S;Vijayalakshmi D;Jayaprakasha H M (Rural Homescience Dep, Univ of Agric Sci, Hebbal, Bangalore-560 024) : Utiliztion of whey protein concentrate in Ragi (Eleusine coracana) based food products. J Fd Sci Technol 2003, 40(2), 157-61.

Ragi (Finger millet) based products of local interest were formulated utilizing whey protein concentrate (WPC) to enhance their nutritional profile. Spray dried WPC (40% protein) was used at 10 to 40% to replace ragi flour and the products such as ragi malt and ragi dosa were prepared by following the regular recipes and subjected for sensory evaluation and bioassay studies. The results revealed that ragi malt and rago dosa were best accepted at 30% level of WPC supplemtnt and had a protein content of 14.8 and 14.2% for ragi malt and ragi dosa, respectively as compared to that of control (11.4 and 11.9%, respectively). Animal feeding studies on albino rats revealed that the samples with WPC have PER values of 2.2 and 2.0 for ragi malt and ragi dosa and those without WPC were e.1 and 1.6, respectively as compared to control (2.6). Experimental samples had ls shown a satisfactory feed efficiency ratio and apparent digestibility as compared to control diet. Thus, the study revealed tht WPC can be successfully used int he formulation of ragi based products to enhance their nutritional profile.

2 illus, 4 tables, 17 ref

000978   Tandon S;Kahol A P;Ahmad J (Central Institute of Medicinal and Aromatic Plants, , Lucknow-226 015) : Study on the effect of steam injection rate and steam inlet pressure in the distillation of the essential oil of Mentha arvensis. J med aromatic Pl Sci 2002, 24(1), 36-8.

A pilot plant scale study on the effect of the steam injection rates and steam inlet pressure in the distillation of the essential oil of Mentha arvensis showed that the steam pressures of the order of 10 psig and injection rates in the range of 5 to 10 kg/hour are optimal for obtaining better yield of the essential oil.

1 illus, 3 tables, 2 ref

000977   Suguna Lakshmi M;Reddy B S R (Industrial Chemistry Laboratory, Central Leather Research Institute, Chennai-600 020) : Modification of epoxy system for industrial applications: preparation and characterization. Indian J chem Technol 2003, 10(3), 257-64.

Modified DGEBA epoxy resin sysem was prepared using epoxy phenolic novolac (EPN), bisphenol A cyanate ester prepolymer and polyether sulphone (PES). DGEBA epoxy resin modified with cyanate ester prepolymer offers process advantage in making prepregs for the preparation of structural composite materials. Further, the DGEBA epoxy resin modified with EPN and PES along with cyanate ester prepolymer was fully polymerised by curing at 200°C for 4 h. The cured resin was characterised by FT-IR, thermogravimetric analysis and differential scanning calorimetric methods. The moisture resistance properties were studied for the cured resins. The morphology studies were done for cyanate ester monomer, cyanate ester-epoxy polymer and PES-modified cyanate ester-epoxy polymers. Carbon fibre laminates were made based on PES-modified cyanate ester and epoxy polymer. Mechanical properties of the laminantes were evaluated.

4 illus, 4 tables, 30 ref

000976   Solanki P;Dabur R S;Masoodi F A (Food Sci & Technology Dep, Chaudhary Charan Singh Haryana Agric Univ, Hisar (Haryana-125 004) : Storage study of microwave treated burfi. Indian Fd Packer 2002, 56(6), 153-7.

Freshly prepared burfi was cut into pieces of equal shape and size and packed in polypropylene containers. These containers were packed and sealed in HDPE bags to prevent further contamination and moisture loss. The samples were treated with microwaves at different power - time combinations. One time period at each level was selected. The treated samples along with control were examined for their biochemical change sin terms of moisture, titratable acidity, free fatty acid value and sensory attribute sin terms of flavour, body and texture, color and appearance and overall acceptability. The shelf life study indicated that there was faster deterioration in control sample at 30±1°C as compared to microwave - treated burfi samples. The treated sample had 6 days more storage life as compared to control.

3 tables, 11 ref

000975   Singh D S (Post Harvest Process and Food Engng Dep, College of Agric Engng, J.N.K.V.V., Jabalpur-482 004) : Testing and evaluation of power operated pea shelling machine. J Fd Sci Technol 2003, 40(2), 225-7.

Investigations were carried out for rigorous testing of the developed power operated green pea shelling machine for 'Arkel' and 'JM-1' variety of green pea pods. It was observed that moisture levels of 60 to 65% (wb) and pod sizes of 23 to 25 mm were found best suitable for both varieties of green pea pods. Shelling efficiency of 'Arkel' variety was found better than 'JM-1' with maximum shelling efficiency of 98.94% at 65.14% mc (wb). Shelling efficiency increased with decrease in moisture content but after reduction of moisture content to 65%, the shelling efficiency started decreasing.

^ssc3 illus, 1 table, 4 ref

000974   Singh A;Gupta D K;Pandey J P (Process and Food Engng Dep, College of Technology, G.B.P.U. of Agric and Technol, Pantnagar-263 145) : Comparative studies on cooking time of pigeon pea dhal. J Fd Sci Technol 2003, 40(2), 216-8.

Cooking time with respect to storage behaviour of pigeon pea dhal prepared from untreated grains, sodium bi-carbonate treated grains and oil treated grains was studied for eight months under ambient conditions. Various mathematical models were attempted for prediction of cooking time. Cooking time linearly increased with the storage time. Cooking time was influenced by the storage period while fumigation by ethylene di-bromide had no significant effect upon cooking time. Linear model and polynomial model of second and third order could predict the cooking time.

^ssc2 tables, 10 ref

000973   Sharma K D;Kaushal M;Kaushal B B L (Postharvest Technology Dep, Dr. Y.S. Parmar Univ of Horticulture & Forestry, Solan-173 230) : Effect of covering media on the quality of canned and bottled peaches. Indian Fd Packer 2002, 56(6), 164-8.

With the main objective of developing a better quality and nutritious peach product and to find out the suitability of light weight jars as a packing container for peach halves, the peaches were canned and bottled in different covering media treatments. Cut-out analysis after 6 months of storage at ambient temperature revealed that the addition of 10-40% peach pulp and enzymatically extracted peach juice with and without ascorbic acid @ 500 ppm in covering medium of 40°B had beneficial effect over conventional practice. Physico-chemical analysis of canned and bottled peach halves showed that all the treatments had sufficient vacuum, met out FPO specifications for drained weight and had improvement in quality over the conventional method. The vitamin C fortified treatments retained higher amount of ascorbic acid in both packages. Total carotenoids retention was more in cans because the glass jars being transparent resulted in the loss of carotenoids,. Addition of pulp / juice in covering media minimized the non-enzymatic browning to a greater extent. The samples in tin cans obtained comparatively higher sensory rating than that of glass jars; however, statistically the score was at par with glass jars for most of the tretments. Treatment containing 40% peach pulp in covering medium of 40°B was rated as the best treatment followed by 30% peach pulp.

5 tables, 17 ref

000972   Sen A R;Karim S A (Central Sheep and Wool Res Inst, , Avikanagar-304 501) : Storage stability of rabbit pickle at room temperature. J Fd Sci Technol 2003, 40(2), 197-200.

Rabbit pickle was prepared using deboned meat and liver from male 'Soviet Chinchilla' rabbits (6 months age). The product was evaluated for changes in physico-chemical, microbiological and organoleptic qualities at intervals of 15 days upto 60 days of storage at room temperture. Irrespective of treatment, pH was significantly (P<60>0.05) higher after two months of storage. Standard plate counts and halophilic counts did not vary significantly during storage. The microbial counts remained in the range of 3 log cycles. There was a significant (P<60>0.05) reduction in the organoleptic scores of rabbit pickles during storage. However, the scores always ranged from good to very good throughout the storage period and the product remained highly acceptable up to the end of storage period (after two months). Study indicated that a fairly acceptable rabbit pickle (meat and liver) can be prepared and safely stored for 2 months without marked deterioration in sensory quality.

2 tables, 14 ref

000971   Satyanarayana A;Prabhakara P G;Rao D G (Central Food Technological Res Inst, Resource Centre, Habshiguda, Uppal Road, Hyderabad-500 007) : Chemistry. processing and toxicology of annatto (Bixa orellana L.). J Fd Sci Technol 2003, 40(2), 131-41.

Annatto of commerce is the dried seed of Bixa orellana L., an evergreen shrub or small tree, which has been introduced widely throughout the tropics. The orange red colour extracted from annatto seeds is mainly used as a food colour. Its chief application is in colouring butter and cheese. Annatto colour is also used world wide in foods like soft drinks, sugar confectionery, margarine, ice cream, fish products, etc. The orange red colour due to the carotenoids constitutes more than 80% in the annatto seed coat, consists of cis-bixin [methyl hydrogen (9'Z)-6,6'-apocarotene-6, 6'-dioate], which on heating in solution converts to a more stable trans isomer and a yellow degradation product. Various constituents isolated and identified from B. orellana seeds are described. Minor carotenoids and compounds from lipid portion isolated and identified are also discussed. EXtraction of colouring mater from the seed coat of annatto by several methods have been surveyed. Commercial preparations consist of solution or suspension of the pigment in vegetable oil or in water-soluble form in dilute alkaline solution. The toxicological studies and their assessment by FAO/WHO have also been reviewed. National and international standards and legislations on annatto colour are presented.

1 illus, 4 tables, 73 ref

000970   Sahoo L;Hota G;Misra P K (Centre of Studies in Surface Science and Technology, Chem Dep, Sambalpur University, Jyoti Vihar-768 019) : Organization of amphiphiles III. Effect of hydrophobicity and hydrophilicity on the phase behaviour of some ethoxylated surfactants. Indian J chem Technol 2003, 10(3), 269-73.

The phase behaviour of pseudoternary systems of the type H₂O-Oil-non-ionic surfactant-co-surfactant(1:4) have been investigated. The non-ionic surfactants selected are polyoxyethylated alkyl phenols and polyoxyethylated alkyl ethers with varying hydrophobicity and hydrophilicity. The phase diagram is found to consist of a smaller isotropic domain and a larger anisotropic domain. The isotropic domain grows in size with increase in both hydrophilicity and hydrophobicity of the surfactants. These results have been attributed to the solubilization of oil or water in W/O microemulsion with increase in hydrophobicity and hydrophilicity of the surfactants respectively. The percentage of water intake by the microemulsion increases with increse in emulsifier percentage with a break when the overall concentration of emulsifier is about 70-80%.

2 illus, 1 table, 24 ref

000969   Sabikhi L (Dairy Technol Div, NDRI, Karnal-132 001) : Genetic modification in food science. Indian Dairyman 2003, 55(6), 45-53.

The policy for genetic technologists would be to help consumers make the transition to GM foods by providing convenient and tasty foods that have proven, desirable, easily conveyed and popular health benefits that require minimum behavioural change, besides absolute assurance on safety of the product.

1 illus, 3 tables, 30 ref

000968   Ray K;Raychowdhury U;Chakraborty R (Food Technology and Biochemical Engng Dep, Jadavpur Univ, Kolkata-700 032) : Physico-chemical characteristics of lemon juice clarified through ultrafiltration membrane. J Fd Sci Technol 2003, 40(2), 194-6.

Lemon juice was clarified in an ultrafiltration unit using membranes of molecular weight cut-off (MWCO) - 10, 30, 100 and 300 kDa. Various physico-chemical properties of the permeate were compared to feed juice. Variation of flux through the membrane was also studied with respect to transmembrane pressure and time. Study revealed the membrane with a MWCO of 300 kDa was best suited for clarification of lemon juice.

2 illus, 1 table, 14 ref

000967   Rajendra Kumar R;Das H (Dairy Plant, Kerala Agric Univ, Mannuthy, Thrissur-680 659) : Optimisation of processing parameters for the mechanised production of Sandesh. J Fd Sci Technol 2003, 40(2), 187-93.

A study was undertaken to identify the various unit operations involved in the production of sandesh and optimise the various processing parameters for the mechanised production of sandesh. Studies on mixing of chhana and sugar revealed the necessity of using a screw type kneader for achieving the desired homogeneity of the mixture after the initial mixing in a planetary mixer for 5 min. Optimised values of process parameters obtained using Respond Surface Methodology were, 75%C cooking temperature, 4.6 min cooking time and 48% initial moisture content of chhana. For reducing the initial moisture content of chhana, basket centrifuge was found useful.

8 illus, 2 tables, 17 ref

000966   Patil V B;Patil N B (Environment Management Dep, Chh. Shahu Central Institute of Business Education and Research, Kolhapur-416004) : Sucrose conferred stability of fructosyl transferase at elevated temperatures. Indian J chem Technol 2003, 10(3), 265-8.

Sucrose is one of the abundant bio-mass on the earth, which can be easily processed for the production of edible nondigestive sweetener fructo-oligosaccharide(s) using an enzyme fructosyl transferase. The physicochemical properties of fructosyl transferase can be exploitable for the industrial operations. The direction of efforts was to study the factors like heavily glycosylated nature of enzyme, presence of sugars like sucrose, glucose, fructose and their mixtures responsible for stability of the fructosyl transferase at elevated temperatures. Effects of different metals on enzyme activity were also studied.

4 illus, 1 table, 14 ref

000965   Okinda Owuour P;Kavoi M M;Siele D K (Tea Res Foundation of Kenya, , P O BOx 820, Kericho, Kenya) : Economics of nitrogen use efficiency in the smallholder tea sub-sector in Kenya: a case study. J Plantn Crop 2002, 30(1), 27-32.

Reports that show that farms using nitrogen intensities within the range 75 kg to 162 kg N/ha/year are more profitable, i.e. more economically efficient, at all observed prices of the variable inputs, given the distribution of the fixed factors of production. The most efficient and significant nitrogen intensity use subset on the range was found at 109-110 kg N/ha/hear that influenced short run profits at 0.1 percent. Tea farms using nitrogen rates within this range are more successful in responding to the set of prices (Price efficiency) and/or because they have higher quantities of fixed factors of production, including entrepreneurship (technical efficiency).

1 illus, 1 table, 13 ref

000964   Notay J S;Dahiwale S M;Pradhan S D (Proof & Experimental Establishment, , Chandipur-756 025) : Thermal analysis of tri-ethylene glycol di-methacrylate. Indian J chem Technol 2003, 10(3), 321-3.

Thermal characterization of tri-ethylene glycol di-methacrylate was carried out in view of its vast applications. Investigates the thermal behaviour of the impurities present in the compound tri-ethylene glycol di-methacrylate and its effects during applications of the compound. Thermal characterisation was carried out under two different experimental conditions. One at low heat flux rate of 10°C/min, and another at higher heat flux rate of 100°C/min. At low heat flux rate, the ethers present as impurities in the compound tri-ethylene glycol di-methacrylate are stable below the temperature of 150°C. This is desirable for applications in anaerobic adhesive and optical articles where exposure to temperature beyond 150°C is not required. At higher heating rate of 100°C/min, the endothermic decomposition of the impurities as ethers present in the compound tri-ethylene glycol di-methacrylate is observed, and the same is desired from the application point of view of using tri-ethylene glycol di-methacrylate as a moderant in single base propellants.

^ssc3 illus, 9 ref

000963   Notay J S;Dahiwale S M;Bhagade S S (Proof and Experimental Establishment, , Chandipur-756 025) : Selective esterification of triethylene glycol with methacrylic acid using methane sulphonic acid. Indian J chem Technol 2003, 10(3), 324-5.

The esterification of tri-ethylene glycol with methacrylic acid under identical conditions of catalyst concentration, for synthesis of tri-ethylene glycol di-methacrylate using sulphuric acid and methane sulphonic acid as catalyst is discussed. The reaction by-products are lesser in case of methane sulphonic acid catalyst, in comparison to sulphuric acid catalyst. Therefore the yield of ester product, tri-ethylene glycol di-methacrylate, achieved during the synthesis is higher with the use of methane sulphonic acid as a catalyst, than on use of sulphuric acid as catalyst. This concludes that methane sulphonic acid has better catalyst selectivity in comparison to sulphuric acid for the synthesis of tri-ethylene glycol di-methacrylate. Mathane sulphonic acid when neutralized is easily bio-degradable which is also desirable from environmental point of view.

1 table, 15 ref

000962   Natarajan R;Kamalakanan P;Nirdosh I (Chem Engng Dep, Lakehead University, Thunder Bay, Ontario, Canada-P7B 5E1) : Applications of topological indices to structure-activity relationship modelling and selection of mineral collectors. Indian J Chem-Sect A 2003, 42(6), 1330-46.

Topological indices (TI) are extensively used as molecular descriptors in building Quantitative Structure-Activity Relationships (QSAR), Quantitative Structure-Property Relationships (QSPR) and Quantiative Structure-Toxicity Relationships (QSTR). Applies the QSAR approach for the first time to froth flotation and modelled the separation efficiencies (Es) of four series of collectors namely, cupferrons, o-aminothiophenols, mercaptobenzothiozoles and arylhydroxamic acids used for the beneficiation of uranium lead, zinc and copper ores, respectively.

8 illus, 12 tables, 65 ref

000961   Murugan R;Panduranga Rao K;Sampath Kumar T S (Metallurgical & Materials Engng and RSIC Dep, Indian Inst of Technol, Chennai-600 036) : Heat-deproteinated xenogeneic bone from slaughterhouse waste: physico-chemical properties. Bull Mater Sci 2003, 26(5), 523-8.

Xenogeneic bone procured from the slaughterhouse waste was deproteinated by heat treatment method intended for use as a bone substitute. The effect of heat treatment was investigated by thermal analysis and by physico-chemical methods such as X-ray powder diffraction (XRD) and Fourier transformed infrared (FTIR) spectroscopy. The heat treatment temperatures for the bovine bone samples were predetermined by thermogravimetric (TG) analysis. The XRD results revealed that the process of heat treatment promoted the crystallinity of bone samples, particularly at 700 and 900°C. There was no secondary phase transformation detected for heat-deproteinated bone except the presence of the hydroxyapatite (HA) phase, which indicated its phase purity even at a higher temperature. The FTIR spectra of raw bone and bone heated at 300°C indicated the presence of organic macromolecules whereas these disappeared in the samples heated at 500, 700 and 900°C, which suggested the removal of antigenic organic matters around 500°C. The same results were also confirmed quantitatively by calculating the amount of collagen using hydroxyproline estimation. There was no significant change in the TG-thermogram of bone heated at 500, 700 and 900°C, which indicated their thermal stability.

4 illus, 2 tables, 25 ref

000960   Mittal S;Gill B S;Sodhi N S (Food Sci and Technology Dep, Guru Nanak Dev Univ, Amritsar-143 005) : Dehydration characteristics of plum pulp. J Fd Sci Technol 2003, 40(2), 228-9.

Dehydration characteristics of plum (Prunus domestica L.) pulp were studied. The extracted pulp was dehydrated in a cabinet drier at temperatures of 50, 60 and 70°C and tray load of 0.2, 0.4, 0.6, 0.8, 1.0 and 1.2 g/cm². The regression analysis was performed to develop mathematical model using dehydration time, dehydration temperature and tray load as independent variables and moisture content as dependent variable. The R² value (0.94) obtained for the model indicates that it can be used to predict the plum pulp moisture content under various dehydration conditions.

^ssc3 illus, 1 table, 9 ref

000959   Mathur B N;Rao K H;Sethi S (National Academy of Agric Res Management, , Hyderabad-500 030) : Recent trends in processing of genetically modified dairy foods. Indian Dairyman 2003, 55(6), 29-35.

Scientific developments in the field of genetical engineering are the harbinger of radical industrial changes of the future. This technology is in its infancy but holds promise of improving the quality and quantity of food production that will reap rich benefits as knowledge accumulates and new discoveries support practical applications.

^iia17 ref

000958   Manan J K;Kulkarni S G (Central Food Technol Res Inst, Regional Centre, Chinhut-Deva Road, Lucknow-226 019) : Status of wadian - a traditional fermented food adjunct - a resume. Indian Fd Packer 2002, 56(6), 177-85.

^iia1 table, 28 ref

000957   Mall I D;Singh D;Singh A K;Prasad B;Mishra I M (Chemical Engineering Dep, Indian Institute of Technology Roorkee, Roorkee-247 667) : Detoxification using low cost adsorbents-removal of tetrachlorocatechol. IPPTA Jl 2002, 14(4), 43-7.

Chlorinated cathechols are formed during the chlorination stage of bleaching plant which are toxic. Removal of tetrachlorocatechol by adsorption using bagasse fly ash (BFA), rice husk fly ash (RHFA) and activated carbon (AC) has been investigated. The practical applicability of these adsorbents has been studied in batch operations and effect of various parameters such as initial concentrations of tetrachlorocatechol, adsorbent dose, pH of the solutions have been investigated. The removal kinetics of tetrachlorocatechol shows first order expression and equilibrium adsorption data suited well for both Langmuir and Freundlich isotherms. BFA and RHFA with the AC reveals that use of these adsorbents will be economically viable.

7 illus, 4 tables, 18 ref

000956   Makhal S;Tanweer Alam;Kanawjia S K (Dairy Technology Div, NDRI, Karnal-132 001) : E-nose: a new dimension in sensory analysis of foods. Indian Dairyman 2003, 55(7), 47-59.

In the era of electronics and bioengineering, E-Nose (Electronic-Nose) or artificial olfaction concept, has been of great interest in sensory assessment of foods. In the present state of art, E-Nose, to some extent, mimics the human perception of smell and more likely to be a complement of human olfaction in the sensory appraisal of foods in the days ahead.

60 ref

000955   Madhuri P;Kamini Devi (Foods and Nutrition Dep, College of Home Sci, Acharya N G Ranga Agric Univ, Saifabad, Hyderabad-500 004) : Value addition to watermelon fruit waste. J Fd Sci Technol 2003, 40(2), 222-4.

In watermelon, the rind constituted 33% of the whole fruit weight. Value added preserved products like pickles, tutti fruity, vadiyams and cheese were prepared using the white portion of watermelon rind. The quality of products in terms of physical parameters was evaluated. All products were subjected to sensory evaluation test using a panel of 20 judges. Results showed that mean sensory scores for product attributes were high. There was no change in mean scores after one month storage.

^ssc3 tables, 4 ref

000954   Kotecha P M;Kadam S S (Food Sci Technology Dep, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722) : Studies on extraction of pulp and juice from tamarind fruits. Indian Fd Packer 2002, 56(6), 148-52.

Pulp from matured and healthy tamarind pods were extracted by four methods viz. cold, hot, cold-enzymatic and hot-enzymatic. Hot-enzymatic extraction gave the highest recovery of pulp (86.10%). But for suitability, cold extraction (flesh:water 1:5.5, incubation time 6 hrs), method was used for extraction of pulp from tamarind flesh. The treatment of pulp with 0.5% Biotropicase L, a pectolytic enzyme for 6 hrs, gave the maximum recovery of juice.

1 illus, 4 tables, 10 ref

000953   Khanna R S (Gujarat Co-operative Milk Marketing Federation, , New Delhi) : Genetically modified foods: their impact and policy implications. Indian Dairyman 2003, 55(6), 37-40.

The problem that comes up amongst the users of GM Food is the availability of authentic long term guarantees of financial viability, environmental safety, security against health risks, toxicity, and above all assurance that consumption of GM foods would not cause gene transfer to the human and animals through gut microflora.

^iia6 ref

000952   Jayathilakan K;Phanindrakumar H S; Radhakrishna K;Bawa A S (Defence Food Research Lab, , Siddharthanagar, Mysore-570 011) : Development of freeze-dried juice powders in tablet form. J Fd Sci Technol 2003, 40(2), 142-8.

Compressibility characteristics of freeze dried fruit juice powders after compounding with sugar have been studied. Powdering with sugar markedly increased the bulk density from 0.28 ± 0.04 to 0.90 ± 0.11 and a compression ratio of 1.5822 was achieved. Among the different moulds tried,1 1/2" square mould was found to be suitable. Compression pressures were optimised based on the restoration characteristics and fragmentation features of the tablets. An optimum of 60-70 kg/cm² was found to yield a tablet of desirable quality which was able to rehydrate in 2-3 min. Standard IS 60 (251μ dia) mesh particle size powder was compressible at lower pressures and exhibited better strength and restoration characteristics. Substituting sugar with other sweeteners like fructose (10 g), aspartame (54 mg) and saccharin (25 mg) were not suitable, since it affected the storage stability.

2 illus, 9 tables, 17 ref

000951   Jackson T;Badrie N (Food Production Dep, Faculty of Agric and Natural Sci, The Univ of the West Indies, St. Au, Trinidad and Tobago, West Indies.) : Utilization of banana (Musa acuminata) peel in wine produced in the caribbean: effects on physico-chemical, microbiological and sensory quality of wines. J Fd Sci Technol 2003, 40(2), 153-6.

Fermentation studies were carried out to find the effects of fruit peel addition (0.5, 10 and 15%) to banana (Musa acuminata var. 'Lacatan') must on the physico-chemical, microbiological and sensory qualities of wines. No differences (P<62>0.05) in colour, pH, volatile acidity, % alcohol and sulphur contents were obtained on increasing peel content. a consumer test indicted that a wine with 15% peel was most (P<60>0.05) liked for flavour (highest total soluble solids; 9.0± 0.7^o Brix) and astringency (highest tannin content, 9.90 <1457>0.03<1097>g/ml) than other treatments. Trained panellists rated the quality of the most liked wine as below standard. It is recommended that up to 10% of fruit peel could be added to banana must without significant (P<6037>0.05) quality changes in most parameters of wines.

1 illus, 3 tables, 22 ref

000950   Gupta S K;Tandon J K;Gupta S S (Jindal Vijayanagar Steel Ltd, , Torangallu, Karnataka) : Innovative steelmaking technology through corex process at Jindal Vijayanagar steel limited. J Mines Metals Fuels 2003, 51(4-5), 164-71.

Jindal Vijayanagar Steel Limited has installed a 1.6 mtpa greenfield integrated steel plant based on Corex ironmaking process, so far the only process commercially developed as an alternative to blast furnace. In last three years of operation, JVSL has successfully exploited the Corex process to achieve the best performance as compared to other units elsewhere. Superior quality of hot metal from Corex has helped JVSL to produce best quality of steel with high yield. Further, the integrated approach adopted by JVSL along with joint venture companies would pave the way for JVSL to become the lowest cost steel producer, in near future.

6 illus, 6 tables, 8 ref

000949   Gouthama;Balasubramaniam R (Advanced Centre for Materials Sci, Indian Institute of Technology, Kanpur-208 016) : Alloy design of ductile phosphoric iron: ideas from archaeometallurgy. Bull Mater Sci 2003, 26(5), 483-91.

Alloy design criteria to produce ductile phosphoric irons have been proposed based on a detailed microstructural study of ancient Indian irons. The alloy design aims at avoiding phosphorus segregation to the grain boundaries by soaking the phosphoric iron at high temperatures within the ferrite + austenite region to precipitate austenite allotriomorphs, utilizing a critical amount of carbon to segregate to grain boundaries and precipitation of some of the phosphorus in solid solution in the ferrite matrix as fine coherent phosphide precipitates.

13 illus, 42 ref

000948   Dutta R S;Dey G K (Materials Sci Div, Bhabha Atomic Res Centre, Mumbai-400 085) : Effects of partial crystallinity and quenched-in defects on corrosion of a rapidly solidified Ti-Cu alloy. Bull Mater Sci 2003, 26(5), 477-82.

Rapid solidifiction by planar flow casting has been found to have introduced deficiencies, viz. partial crystallinity, air pockets and compositional difference in the ribbons of rapidly solidified Ti_42.9Cu_57.1 alloy. In order to investigate the effects of these deficiencies on the corrosion of rapidly solidified Tl_42.9Cu_57.1 alloy ribbons, electrochemical behaviour of alloy ribbons has been investigated in the acidic chloride environments at room temperature by taking into consideration each side of the alloy ribbon separately. The alloy displayed passivity followed by pitting corrosion. In the as-slidified condition, air pockets appear to be the most detrimental defect from the viewpoint of corrosion resistance of the alloy ribbons.

7 illus, 1 table, 9 ref

000947   Durojaiye A B;Akingbala J O;Uzo-Peters P I (Food Technol Dep, Univ of Ibadan, Ibadan, Nigeria) : Effect of refrigeration and pasteurisation on storage stability of kunu. J Fd Sci Technol 2003, 40(2), 162-8.

Kunu, a refreshing, nutritious non-alcoholic beverage from millet, is the midday meal for most people of Northern parts of West Africa. Kunu has a short shelf-life due to souring caused by microbial fermentation. The preservation of kunu through a thermal process must consider the possibilty of compromising the aroma and mouthfeel of the product at the temperature required for inactivating the souring bacteria. The objective of this study was to evaluate the effects of pasteurisation temperature/time combinations and regrigeration on the shelf stability of kunu. Also recorded the changes in the concentrations of some nutrient components of millet during conversion int kunu. Proximate chemical composition, flavanol content, vitamin A and B₂ contents and gross energy of millet and kunu were determined. Pasteurised and unpasteurised kunu were stored at refrigerated (4-7°C) and at ambient temperature (32 ± 2°C) for six days. THe effects of pasteurisation (temperature/time combinations) and refrigeration on the pH, sensory quality and sedimentation of kunu were determined. Protein, fat, ash and crude fibre contents of millet grain were lowered in kunu. During the conversion of millet grain to kunu vitamin A, vitamin B, gross energy, and flavanol content of the grain were lowered. Refrigeration and pasteurisation delayed and decreased the decline of pH, increased the shelf-life of the product and reduced the sedimentation of

4 illus, 7 tables, 17 ref