022158   Tiwari S;Bhattacharya S (Food Engineering Dep, Central Food Technological Research Institute (Council of Scientific a, Mysore-570 020, Email: suvendu@cftri.res.in) : Mango pulp-agar based model gel: textural characterisation. J Fd Sci Technol 2014, 51(1), 75-82.

The textural properties of a model gel system have been investigated by employing an experimental design concerning the effect of agar (1-3%), mango pulp (0-50%) and sugar (0-20%). A gel characterization method, based on the principle of penetration-shearing, has been applied to determine the response functions (fracture strain, fracture stress, energy for penetration-shearing and firmness). These textural indices can be fitted well (0.858≤r≤0.953, p≤0.01) to second order polynomials. Agar possesses the maximum effect and an increase in agar content markedly increases these indices while sugar imparts mostly a curvilinear effect; a failure strain as high as 33% has been achieved by increasing the agar content. The individual optimization (maximization), based on canonical analysis, on these indices indicates that agar content to be more than 2.8%. Gels with extensively varying textural properties can be achieved by changing the proportions of these ingredients.

3 illus, 3 tables, 23 ref

022157   Thakur V;Chatli Manish K;Biswas A K;Sahoo J (Livestock Products Technology Dep, College of Veterinary Sciences, GADVASU, Ludhiana-141 004, Email: manishchatlilpt@gmail.com) : Efficacy of carrageenan and texturized soy protein as humectants for the development of hurdle treated chicken sausages. Indian J Poult Sci 2013, 48(1), 53-7.

Comparative efficacy of humectants viz. Carrageenan and Texturized soy protein (TSP) individually and in combination to control water activity as hurdle for the development of hurdle treated chicken sausages (HTCS) were compared on the basis of physicochemical, colour and texture profiles, sensory and microbiological quality. Four different batches of HTCS i.e. C (control), T-1 (0.5% Carrageenan), T-2 (5% TSP) and T-3 (0.5% Carrageenan+5%TSP) were prepared. Water activity (a_w) was recorded significantly (P<60>0.05) lower in T-3 among all treatments. T-1 and T-3 exhibited better emulsion stability and cooking yield. L* value was significantly (P<60>0.05) higher in control than T-2, however a* and b* values were comparable in all the treatments and control. Instrumental textural profile showed a significant (P<60>0.05) improvement in all the treated products as compared to control. The sensory panelists recorded highest scores for appearance, texture and overall acceptability for T-3. The treated products had better microbiological quality with lower standard plate count, whereas coliforms, Staphylococcus spp. and yeast and molds were not detected throughout the study. It is concluded that combination of 0.5% carrageenan + 5% texturized soy protein could be utilized effectively in decreasing water activity and improving processing, colour and textural attributes and overall acceptability in hurdle treated chicken sausages.

022156   Sofi A H;Awani Sarfaraz;Mir S;Malik A H;Khan A A (Livestock Products Technology Dep, Faculty of Veterinary Science and A, Sher-e-Kashmir University of Agricultural Sciences and Technology of K, Alastang, Srinagar-190 006, Email: alamkhan1231@yahoo.co.in) : Quality evaluation of commercially available chicken curry in Srinagar city. Indian J Poult Sci 2013, 48(1), 133-5.

Study was conducted to assess the quality of commercially available chicken curry in Srinagar city for physico-chemical characteristics, microbiological quality and sensory attributes. On the basis of infrastructure and services provided, food outlets were classified into High (HS), Medium (MS) and Low (LS) Standard types. The pH, moisture (%) and crude protein (%) differed significantly among different outlets. Total Viable Count and Coliform Count showed increasing trend from HS<60>MS<60>LS. None of the samples from any outlet showed presence of E.coli. The overall acceptability scores for the samples from HS, MS and LS type of catering outlets were found to be 6.52±0.11, 6.39±0.12 and 5.98±0.14, respectively. From the study, it was concluded that the overall quality of chicken curry available in Srinagar city from all the outlets was found to be acceptable.

022155   Singh S;Chowdhury S R;Bindushree R P;Kinnera P;Sainath K (NO, , ) : Removal of CO₂ using aqueous blends of amines by chemical absorption method: modeling. J Modern Chem chem Technol 2014, 5(1), 6-16.

Carbon capture from point source emissions has been recognized as one of the several strategies necessary for mitigating unfettered release of greenhouse gases (GHG's) into the atmosphere to prevent global warming. To keep the GHG's at manageable level, large decrease of CO2 should take place through capture technologies like chemical absorption. Alkanolamines such as monoethanolamine (MEA), diethanolamine (DEA), and N-methyldiethanolamine (MDEA) have been used for gas treating at industries. There has been a growing interest today for gas treating by using blended amines. The mixed amine systems, which combine the higher equilibrium capacity of the tertiary amine with the higher reaction rate of the primary or secondary amine, can bring about considerable improvement in gas absorption like MDEA/MEA and MDEA/DEA are compared based on the reaction kinetics. Modeling is applied for absorption rate constants for the above blended amines using MATLAB.

022154   Singh R;Mandal A B;Shrivastav A K (Avian Nutrition and Feed Technology Div, Central Avian Research Institute, Izatnagar-243 122, Email: carirsingh@yahoo.co.in) : Amelioration of aflatoxicosis in coloured broiler chickens by dietary butylated hydroxytoluene. Anim Nutr Feed Technol 2013, 13(2), 235-42.

Effect of butylated hydroxytoluene (BHT) on aflatoxicosis in coloured broiler chickens was investigated at two levels (1000 and 2000 ppm) in diet containing 1.0 ppm total aflatoxin (AF: 76.45% AFB₁, 10.52% AFB₂, 9.89% AFG, and 3.14% AFG₂). A total of 144 day-old broiler chicks were divided into six treatment groups (T₁, control, T₂ 1.0 ppm AF, T₃1000 ppm BHT, T₄2000 ppm BHT, T₅ 1.0 ppm AF + 1000 ppm BHT, and T₆ 1.0 ppm AF+2000 ppm BHT). Each diet was fed to four replicated groups of 8 birds each from day 1 to 42 days of age. Significant (P<60>0.05) reduction in BW gain was recorded in T₂, T₅ and T₆ as compared to control, and the depression in BW gain was evident from 2nd week of age. There was significant (P<60>0.05) improvement of BW gain on supplementation of BHT in diet with AF. Feed consumption in T₂ was significantly (P<60>0.05) less compared to T₁, whereas it improved partially in T₅ and T₆. Aflatoxin treatment also deteriorated the feed efficiency, however, significant (P<60>0.05) improvement in feed efficiency was observed in T₅ and T₆. The serum protein concentration in T₂ was the lowest as compared to other treatment groups. Cholesterol content in T₁ was significantly (P<60>0.05) higher than that of T₂ and comparable to other dietary treatments. Uric acid content did not differ significantly (P<60>0.05) among various treatment groups. The BHT treatment significantly (P<60>0.05) unproved the serum and cholesterol concentration over AF treatment. The aspartate-and alanine- aminotransferase activities in T₁ were significantly (P<60>0.05) lower than that of T₂ and remained almost cornparable to T₃, T₄, T₅ and T₆. The results showed that BHT inclusion in the diet at 1000, and 2000 ppm provided moderate protection against the adverse effects of aflatoxicosis in terms of investigated parameters.

3 tables, 31 ref

022153   Siddiqui N (Unani Pharmacology and Pharmaceutical Sciences, F/O Unani Medicine Aligarh Muslim Univ, Aligarh-202 002, Email: nazish_sadat@rediffmail.com) : Microwave assisted rapid, efficient and eco-friendly estimation of saponification value of some medicinal oils. INROADS 2014, 3(1; Spec), 97-100.

Microwave technology is the current approach in green chemistry. Green chemistry prevents environmental problems by incorporating pollution prevention practices in laboratories and industries. Microwave energy is utilized for rapid chemical transformations in liquid and solid state. Microwave technology has not been used very much in traditional system of medicine. Here in the microwave technology has been utilized for the determination of saponification value of some oils from natural sources having medicinal value, as a parameter of their standardization. The saponification values of four oil samples extracted from Cardiospermum halicacabum seeds, Astragalous hamosus seeds, egg yolk and olive oil were estimated using microwave method for the purpose of standardization. It was found that best results were obtained when irradiated at 720W microwave power for 4-6 min. The results were comparable to those obtained after saponification with ethanolic KOH at 90°C under reflux conditions for 1 hour. The microwave assisted method is rapid, accurate and efficient environmental co-friendly. Besides this the procedure is simple and convenient, a large number of samples can be analyzed easily in a short period of time and thus can be utilized for quality control of oils and fats.

2 tables, 29 ref

022152   Roodagi M B;Nagaraj S B;Tippanagoudar P G (Soil Science and Agricultural Chemistry Dep, UAS, Dharwad) : Effect of pH on quality of pineapple (Annanus comosus L.) wine. Bioinfolet 2013, 10(4B), 1382-4.

The wine prepared with 3.5 pH must yielded higher ethanol content and maintained acceptable chemical composition and sensor quality.

1 table, 10 ref

022151   Raj M M (NO, Institute of Science & Technology for Advanced Studies & Research (IST, Nr. Post Office, Vallabh Bidyanagar-388 120, Email: mathendramraj@yahoo.com) : Studies on mechanical properties of PC - ABS blends. Int J appl Sci Engng Res 2014, 3(2), 512-18.

Polymer blends are capable of providing materials which extend the useful properties beyond the range that can be obtained from single polymer equivalents. Blends of Acrylonitrile-Butadiene-Styrene (ABS) and Polycarbonate (PC) were prepared in different ratios by melt blending which was carried out using a twin screw extruder. ABS is also modified by the use of maleic anhydride and styrene. A super high impact ABS at different weight ratios was incorporated into the blends to study the effects of blend ratio on the properties of the blend. This study focused upon tensile, flexural, and impact properties of ABS/PC blends.

3 illus, 3 tables, 12 ref

022150   Njoku V I;Evbuomwan B O (Chemical Engineering Dep, College of Graduate Studies, University of Port Harcourt, Choba, Nigeria) : Quantitative and Qualitative analysis, and comparative study of essential oil extracted from Nigerian orange, lemon and lime peels. Int J appl Sci Engng Res 2014, 3(2), 519-31.

Essential oils are a product obtained from vegetable raw materials and are complex mixtures whose composition may include volatile terpenic compounds. In this study, the relationship between time and amount of essential oil extracted from the citrus peels using steam distillation was shown. Orange peel was shown to contain more amount of essential oil (20ml at 180minutes) than lemon (7ml at 180minutes) and lime (5ml at 180minutes).Using GC-MS analysis, 11, 12 and 24 chemical constituents were identified in orange, lemon and lime essential oil respectively. The 3 main components and their percentage compositions are D-Limonene (54.151%), Pulegone (11.652%) and L-Carvone (2-cyclohexen-1-one) (5.457%) for orange peel essential oil, D-limonene (64%), 2-cyclohexen-1-ol (6.21%) and β-Pinene (3.822%) for lemon peel essential oil, and β-Pinene (23.124%), D-limonene (17.07%) and β-Pinene (10.399%) for lime essential oil. D-limonene was the most prevalent chemical constituent in orange and lemon essential oil, but á-Pinene was the most prevalent in lime peel essential oil. Although lemon contained more D-limonene per unit volume of essential oil, application of these percentages on the volume of essential oil obtained from 370g of the peels at 180minutes showed that orange peel can deliver more D-limonene per unit mass of available peel. Hence, orange peel essential oil is a more economical source of D-limonene in Nigeria.

9 illus, 6 tables, 21 ref

022149   Mishra R;Dora K C (NO, College of Fisheries (OUAT), Rangailunda, Berhampur-760 007) : Effect of washing, heat treatment and salt concentration on the functional properties of minced squid meat. Indian J Anim Hlth 2013, 52(1), 35-42.

Abundant catch of small sized squids through bottom trawls are considered of low cost and thrown to sea causing pollution. An attempt was made to use those low cost squids as raw material for surimi industry. The standardisation of washing of minced squid meat was done and its effect on the gel properties was investigated. The squid mince was washed with 0, 0.05, 0.1, 0.15 and 0.2% NaCl for different washing period (5, 10 and 15 minutes). Washing the minced squid meat once in 0.1% NaCl for 10 minutes (6 minutes agitation, 4 minutes setting) produced good quality surimi. Highest gel strength was obtained at optimum setting temperature of 50°C for the squid mince. A two step heat process (50°C for 2 hours prior to heating at 80°C for 30 minutes) gave the good gelling performance than one step heating process (50°C for 2 hours). The effect of salt concentration on the gel functionalities of squid, mince was also investigated for which different salt concentrations such as 1.0%, 2.0%, 3.0% and 4.0% NaCl were used. Addition of 3% NaCl to the squid mince during grinding showed the highest gel strength regardless of heating schedule. The overall study showed that the squid mince can be utilised effectively for the preparation of surimi as raw material which can be utilised for preparation of different value added products.

3 illus, 3 tables, 20 ref

022148   Menon Rekha Ravindra;Rao K J;Surendra Nath B; Chand Ram (NO, National Dairy Research Institute, Southern Campus, Adugodi, Bangalore-560 030, Email: rekhamn@gmail.com) : Extended shelf life flavoured dairy drink using dissolved carbon dioxide. J Fd Sci Technol 2014, 51(1), 130-5.

Cardamom flavoured dairy beverage prepared using standardized method was carbonated in glass bottles. Carbonation at 50 psi pressure for 30 s was recommended. The pasteurized flavoured drink, carbonated or otherwise was evaluated for sensory, chemical and microbial quality during its refrigerated storage. The uncarbonated control samples were found to be sensorily acceptable up to 14 days, while the carbonated beverage remained acceptable up to 30 days. Carbonation of drink significantly affected the pH and acidity of product without reducing its acceptability. Carbonation resulted in inhibition of microbes, the effect was pronounced on psychrotrophic count. There was a linear but marginal increase in the pH of the carbonated samples till the 17th day of storage; the values diminished thereafter. The carbonated samples also had significantly reduced contents of FFA and soluble nitrogen compared to that of uncarbonated control samples as storage progressed beyond 10 days and this was attributed to inhibited microbial growth.

3 illus, 3 tables, 26 ref

022147   Mathur V;Mukherji R;Chaurasia R K;Sharma K (NO, ICFAI Univ, Jaipur, Email: vishalmathur@iujaipur.edu.in) : Structural characterization of PS, PMMA and PS/PMMA polymeric blend. INROADS 2014, 3(1; Spec), 69-71.

The present paper reports the structural characterization of polystyrene (PS), poly methyl methacrylate (PMMA) and their polymeric blend (50PS/50PMMA). The structural characterizations of PS, PMMA and 50PS/50PMMA polymeric blends have been performed through Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). The FTIR spectra of 50PS/50PMMA blend show the ascription of both PS and PMMA bonding which was observed individually in pure PS and pure PMMA samples. In addition, there are no new absorption peaks in the blend spectrum. These observations intimate that in PS/PMMA polymeric blend only mechanical blending takes place and no new chemical bonds are created. The X-ray diffraction pattern of pure PS, pure PMMA and 50PS/50PMMA blend samples emphasize on the amorphous nature.

2 illus, 1 table, 10 ref

022146   Mandge H M;Sharma S;Dar B N (Food Science and Technology Dep, Punjab Agricultural University, Ludhiana-141 004, Email: savitasharmans@yahoo.com) : Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties. J Fd Sci Technol 2014, 51(1), 97-103.

Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50°C, B: Soaked for 3.5 h at 65°C), Steaming at 15 psi for 10, 15, 20 min. and drying at 40°C. Quality evaluation (physical, textural and sensory) of multigrain porridge was used as criteria to select the best processing condition for instantization. Per cent water absorption of grains increased significantly with increase in soaking time/temperature. Complete gelatinization of starch with no stickiness in cooked grains was obtained at 65°C/3.5 h (soaking) followed by steaming (15 psi/15 min). The results suggest that multigrain blends can be instantized into an acceptable and nutritional, traditional breakfast food (porridge). The multigrain porridge given soaking treatment at 65°C/3.5 h and steaming treatment for 20 min was having better physical and sensory properties.

1 illus, 5 tables, 14 ref

022145   Lu R;Ku Y (School of Environmental Science and Engineering, Chang'an University, Xi'an, Shaanxi, 710 054, China) : Streambed sediment grain size analysis and empirical formula of vertical hydraulic conductivity of Wei river. Int J appl Sci Engng Res 2014, 3(2), 411-21.

This paper is mainly talk about the relationship between grain size distribution and the vertical hydraulic conductivity of streambed sediment. The field tests and samples collection are conducted in Xianyang and Xingping segments of Wei River which located in Shaanxi province, China. The field tests adopted the falling-head standpipe permeameter test which is very suitable for measuring streambed sediment hydraulic conductivity; the result would be compare with the values of grain size analysis. At first five empirical formulas were used to estimate the value of vertical hydraulic conductivity, however, the result is far from the result of field tests. Then on the basic of Kozeny-Carman formula, matching with the field measured values obtain a new empirical formula.

11 illus, 2 tables, 11 ref

022144   Khatke Prashant A;Ram Singh;Mandal A B;Tyagi P K (Mycotoxin Laboratory Avian Nutrition and Feed Technology Div, Central Avian Research Institute, Izatnagar-243 122, Email: carirsingh@yahoo.co.in) : Ability of biological adsorbents to ameliorate aflatoxicosis in broiler chicken: Effect on blood biochemicals and organ weights. Indian J Poult Sci 2013, 48(1), 117-21.

Ability of Saccharomyces cerevisiae (SC) and mannan oligosaccharides (MOS) alone or in combinations as aflatoxin adsorbents in the diets of broiler chickens during aflatoxicosis was investigated. A total of 320 day-old broiler chicks were divided into 10 treatment groups (T1 - control; T₂ - T₁ + 300 ppb AFB1; T₃ - T₂ + 0.05% MOS; T₄ - T₂ + 0.1% MOS; T₅ - T₂ + 0.2% MOS; T₆ - T₂ + 0.05% SC; T₇-T₂ + 0.1% MOS; T₈ - T₂ + 0.2% MOS; T₉ - T₂ + 0.05% MOS+ 0.05% SC; T₁₀ - T₂ + 0.1% MOS + 0.1% SC). Each diet was offered from day-old to 42 days of age to four replicated groups of 8 birds each. Aflatoxin contamination in feed (T₂) caused significant (P<60>0.05) reduction in serum protein, cholesterol, uric acid and significant (P<60>0.05) increase in enzyme activities. The serum protein in all binder groups, barring T₆, was statistically similar to that of control indicating that addition of both the binders significantly ameliorated the adverse effect of aflatoxicosis on total protein, except T6 wherein 0.05% level of SC failed to improve the serum protein content. Addition of binders to the aflatoxin contaminated diet partially or completely reversed the adverse effects of aflatoxin on serum cholesterol, uric acid, SGPT and SGOT in a dose dependent manner. Aflatoxin contamination in feed (T₂) caused significant (P<60>0.05) increase in relative weight of liver, gizzard, spleen and significant (P<60>0.05) decrease in relative weight of bursa of Fabricius. It is concluded that inclusion of binders MOS and SC (at the rate 0.05%, 0.1%, 0.2%) and their combination partially or completely ameliorated the adverse effect of aflatoxin on blood biochemicals and organ weights in dose dependent manner. The 0.2% level of MOS or SC as well as combination of 0.1% MOS and SC is effective to counteract 300 ppb aflatoxicosis in broiler chickens.

022143   Kalla S;Ahmad S A (Chemical Engineering Dep, Jaipur National Univ, Jaipur, Rajasthan, Email: sarita87mishra@gmail.com) : Pressure swing adsorption for gas separation. INROADS 2014, 3(1; Spec), 243-7.

Pressure Swing Adsorption (PSA) is extensively used separation technique for bulk separation of various gas mixture, air separation, gas drying, methane purification from natural and biogas. Due to its multiplicative applications researcher around the world have been working to improve this technique further. More specifically, PSA is an adsorption based separation technique, where an adsorbent preferentially adsorb one component from a feed mixture thereby achieving the required separation. PSA has cyclic nature which arises due to repetition of the involved high pressure adsorption phase followed by low pressure regeneration phase. Different adsorbents such as activated carbon, zeolites, mesoporous silica material etc have been used so far. The adsorbent material employed in PSA process is extremely important in defining its properties however; process engineering can also improve the performance of PSA significantly. The paper provides an overview of PSA technique along with a review of various approaches that has been proposed till now for amelioration of PSA's performance.

1 illus, 23 ref

022142   Jobish Johns;Jeevan Kumar R;Rajashekhara K M; Cherian T (NO, , ) : Thermogravimetric and crystallinity studies of ER/PS blends. J Modern Chem chem Technol 2014, 5(1), 28-33.

Thermoplastic elastomeric blends of polystyrene (PS) and exudated resin (ER) were prepared by solution casting technique. The decomposition behavior of these blends was studied by thermogravimetric analysis. The effect of blend ratio and cross linking on the thermal behavior of ER/PS blend system was studied. An enhancement in thermal stability was observed by the addition of ER into polystyrene. The activation energy of degradation was calculated by using Horowitz-Metzger equation. X-ray diffraction technique was employed to study the crystalline nature of the blend system. A decrease in crystallinity was found for the blends with increase in ER content.

022141   Isikli N D;Yilmaz I (Food Engineering Dep, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey, Email: nisikli@yahoo.com) : Some physical properties of sun-dried Berberis fruit (Berberis crataegina). J Fd Sci Technol 2014, 51(1), 104-10.

Study was conducted to evaluate some physical properties of sun dried Berberis fruit as a function of moisture content, varying from 9.59% to 27.90% (w.b.). Dried fruit length, width, thickness, geometric mean diameter and sphericity, increased nonlinearly from 7.19 to 7.53 mm; 3.42 to 4.03 mm; 2.78 to 3.02 mm; 4.05 to 4.51 mm and 0.56 to 0.62, respectively with increased moisture content. When we tested 1000-dried fruits, their mass increased linearly from 3.10 to 4.89 g, the true and bulk density increased nonlinearly from 769 to 845 kg m^-3 and 389 to 395 kg m^-3, respectively; with increased moisture content. Also, porosity values of dried fruits increased nonlinearly from 49.40% to 53.30%. The lowest static coefficient of friction was found on the steel surface. The angle of repose increased nonlinearly from 20.14° to 23.20° with the increasing in the moisture content.

1 illus, 1 table, 44 ref

022140   Hashemi M B;Niakousari M;Saharkhiz M J; Eskandari M H (Food Science and Technology Dep, College of Agriculture, Shiraz University, Shiraz, Iran, Email: niakosar@shirazu.ac.ir) : Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil. J Fd Sci Technol 2014, 51(1), 142-7.

In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47°C. The main compounds of EO were identified as thymol (50.07%), γ- terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 0.075% were the most stable during storage at both temperatures (P<60>0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC₅₀) of 20.3±0.9 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.

4 illus, 2 tables, 27 ref

022139   Hakeem H R;Arvind Kumar;Yatoo M A;Shafat S (Livestock Products and Technology Div, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-181 102, Email: yatoo2011@gmail.com) : Effect of rice bran on the quality characteristics of oven-roasted chicken kababs. Indian J Poult Sci 2013, 48(1), 47-52.

Study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken kababs from spent hens meat by oven roasting method of cooking and their incorporation with rice bran as fibre source. The rice bran at three different levels viz. 5, 10 and 15% was used replacing corresponding amount of lean meat in preparation of chicken kababs. The proximate composition, physico-chemical and sensory properties of kababs were analyzed. Amongst the different physico-chemical and compositional parameters, pH of the emulsion as well as kababs did not differ significantly (P<62>0.05) among control and treated products, however, a significant increase (P<60>0.05) in emulsion stability, cooking yield as well as crude fibre with each subsequent incorporation level was accompanied by a gradual decrease in moisture, protein and fat percentage of raw as well as cooked kababs for oven roasting method of cooking. All the sensory attributes showed decreased scores with increase of incorporation levels of the product and were significantly (P<60>0.05) lower at 10 and 15% level of incorporation as compared to control. But at 5% incorporation, the scores for all the sensory attributes were comparable to control. Hence, it was concluded from this study that 5% rice bran incorporation was optimum for the formulation of oven roasted chicken kababs.

022138   Goswami A K;Usmani G A;Patil M (NO, University Institute of Chemical Technology,, Jalgaon, Email: goswamiakg1@gmail.com) : Methylester by transesterification of Jatropha, cottonseed and used cooking oils as an alternative fuel for petrodiesel. Invertis J renewable Energy 2013, 3(2), 89-96.

Recently biodiesel has become more attractive because of its environmental benefits and the fact that it is made from renewable resources. The properties of methyl esters obtained from Jatropha oil, used cooking oil, cotton seeds oil were analyzed. The transesterification reaction conditions that affect yield and purity of the product esters including oil quality, type and concentmtion of catalyst, temperature and reaction time were examined. Methanol esterification of different oils at 60°C with 1-10 by vol. potassium methoxide was studied. With appropriate percent of potassium methoxide,the reaction has been carried out for 1 hour at temperature 60-70°C. A process for the production of the methyl ester of Jatropha oil, used cooking oil, cotton seeds oil has been studied. The essential part of the process is the transesterification of the cotton seed oil with methanol, in the presence of a catalyst, to yield the methyl ester as a product and glycerol as a by-product. The various properties like specific gravity, density, viscosity, saponification value, acid value of all three different oils jatropha, used cooking oil and cottonseed oils and of their methyl esters were determined. Also the various petroleum analysis like pour point, flash point, aniline point, diesel index, cetane number & cloud pain t were studied. The results obtained for these three methyl esters of jatropha, used cooking oil and cottonseed oils was matches with standard values as per B.I. Specification. All analyzed oils were sufficiently transesterified and could be used as diesel fuel.

2 illus, 3 tables, 24 ref

022137   Gharibzahedi S M T;Mousavi S M;Hamedi M; Khodaiyan F (Food Science, Engineering and Technology, Faculty of Agricultural Engi, University of Tehran, P.O. Box 4111, Karaj, 31587-77871, Iran, Email: smt.Gharibzahedi@gmail.com ) : Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. J Fd Sci Technol 2014, 51(1), 34-42.

Kernel chemical composition and fatty acids profile of three walnut cultivars (Toyserkan, Chaboksar and Karaj) was analyzed. Some physicochemical properties, total phenolics content (TPC), ortho-diphenols content (ODC) and total tocopherol concentration (TTC) of extracted oils from the walnuts were also determined. The antioxidant activity of oil was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and β-carotene bleaching assays. The analysis of chemical composition revealed that protein and dietary fiber was highest in Toyserkan cultivar. Phosphorus was the most abundant element in the walnut kernels, followed by potassium, magnesium and calcium. The linoleic acid and linolenic contents ranged from 50.15% to 51.36% and 10.48% to 12.04%, respectively. Also, the results demonstrated that acid value, saponification value and viscosity of extracted oil had significantly varied between all cultivars. The extracted oil from Chaboksar cultivar illustrated more hydro peroxides and secondary products than those obtained from other cultivars. A positive correlation was found between Rancimat values and oleic acid content (r=-0.60), but considerably negative correlation with TTC (r=-0.81) and TPC (r=-0.92). The relationship between percentage of remaining DPPH radical and β-carotene of walnut oils showed high correlation among three selected cultivars (r=-0.94 to -0.97).

3 illus, 4 tables, 29 ref

022136   Gadhe A A;Sonawane S S;Varma (Chemical Engineering Dep, Visvesvaraya National Institute of Technology (VNIT), Nagpur-440 010, Email: shriramsonawane@gmail.com) : An evaluative report of fermentative hydrogen production: current prospective and way forward. Invertis J renewable Energy 2013, 3(2), 106-17.

Hydrogen, the most abundant and lightest element in the universe with high conversion efficiency, recyclability and non-polluting nature illustrate its enormous potential as a future energy. Dark fermentative hydrogen production is an attractive route to the renewable production of hydrogen for its inherent advantages over other routes. At least in its initial employment, dark fermentation would use readily available waste streams as a substrate. Various microorganisms are explored for producing hydrogen by exploiting the variety of biological organic substrates. The metabolic pathways involved are well understood and are reviewed here. A large amount of research has focused on factors affecting of dark fermentation process and hence, the main factors influencing the fermentative hydrogen production and the advances in the research of the effect were briefly introduced and discussed. Furthermore, different strategies to extract more hydrogen or energy have been proposed, followed by review of current progress in this direction.

75 ref

022135   Divya*, Yadav A.S., Swetarai1, Beura C.K., Prasad N (Central Avian Research, , Izatnagar-243 122, Email: dsdivyasharma714@gmail.com) : Effect of guar gum and gum arabic addition on functional properties on the quality characteristics of chicken nuggets. Indian J Poult Sci 2013, 48(1), 58-62.

Gums are often used in food to enhance the texture, water binding and cooking yield of the processed products as well as to reduce the fat level. The objective of this study was to determine the effect of incorporation of two types of gum i.e gum arabic and guar gum in three concentration (0.5%.1.0%, 1.5%) on functional properties on the quality characteristics of chicken nuggets. The Cooking yields were higher for the samples containing gums as compared to control. Gum Arabic at the level of 1.5% addition was having significantly highest yield (P<60>0.5) than rest of the samples. Yield and emultion stability increased as level of addition of gums increased and maximum increase was noticed at 1.5% level of addition of gum. Emulsion stability was higher in samples containing gum arabic than that of guar gum at the same level of addition. Irrespective of levels of addition of both type of the gums hardness decreased significantly (P<60>0.5). Hardness decrease was higher in samples having Guar gum as compared to samples of gum Arabic. Such effects were due to retention of added water after incorporation of gums in formulation of nugget preparation. No significance difference occurred in texture properties like springiness after addition of gums. Cohesiveness decreased after addition of gums irrespective of types and levels of addition expect at the level of 1.5% level of guar gum. There was difference in lighness of samples having Guar gum at highest level of addition where as gum Arabic at 1.5% level of addition had significantly (P<60>0.5) higher red color than rest of the samples. In processed product total bacterial load, coli and yeast count were recorded up to 60 days of storage. It was observed that the total count was well within 2.08 cfu and 2.63 cfu, respectively for T1 and T6 after the 60 days of storage. All addition level of arabic and guar gum, coli and yeast were not present in the nuggets (P<60>0.5) containing gum in their recipe. The study indicated that incorporation of natural gums is possible to reduce the addition of fat level without compromising the optimum texture and sensory attributes of the processed chicken nuggets.

022134   Divya;Singh R P (Central Avian Research Institute, Izatnagar-243 122, , Email: dsdivyasharma714@gmail.com) : Effect of bitter melon as antioxidant in chicken nuggets. Indian J Poult Sci 2013, 48(1), 63-7.

Phenolics were extracted from bitter melon (Momordica charantia) with optimum conditions for maximal phenolic content. Aqueous ethanol extracts yielded more phenolic contents than aqueous extract alone. Antioxidant activity of ethanol and water extracts was determined by DPPH assay. Optimized conditions for maximum antioxidant activity from BM (bitter melon) leaf was 25% ethanol -75% water, for 30 min and at 40°C. The 1.0% concentration of BM-ethanol showed highest scavenging abilities (89% at 180 min) in comparison to BM-water extract (62.77% at 180 min) and BM- water and BM-25% ethanol extract (in BM 25% ethanol - with 0.5%, 0.25%, 0.1% 56.89%, 26.59% and 7.89%; and in water 59.15%, 22.72%, and 5.24% respectively). Bitter melon phenolic extracts contained natural antioxidant substances that could be used as antioxidant agents in the in poultry products. Accordingly, ethanol extracted BM was added in poultry nuggets.Nuggets were prepared using conventional formulation, except the addition of BM extract in concentration of 0.5%, 0.75%and 1.0%.The color and TBA value of the product was estimated on the day of processing and storage up to one week. The effect of addition of BM extract on color and TBA value were compared with control. Thiobarbituric acid (TBA) values demonstrated that level of 1.0% addition of BM extract were significantly (P<60>0.01) more effective in controlling the lipid oxidation as compared to 0.5% level of addition in chicken nuggets on storage. In conclusion, BM extract retarded the oxidation of lipid in chicken nuggets. So, it may be considered a rich source of natural antioxidant for food application. This study provides useful information for further optimization on the extraction of phenolic compounds from natural resources.

022133   Dhewa T;Pant S;Mishra V (Microbiology Dep, Bundelkhand University, Jhansi-284 128, Email: vijendra_mishra@rediffmail.com) : Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum. J Fd Sci Technol 2014, 51(1), 83-9.

Synbiotics offer potential in the prophylactic management of gastrointestinal disorders. Therefore, present study evaluates the effect of prebiotics (inulin and gum acacia) on Lactocaillus plantarum for developing a freeze-dried synbiotic product from the selected culture. L. plantarum exhibited the highest specific growth rate (0.23/h) in presence of inulin followed by gum acacia (0.22/h) and glucose (0.22/h). Preparation of the lyophilized synbiotic powder incorporating inulin or gum acacia and using non fat dry milk as base material was standardized. Throughout refrigerated storage for 90 days, viable counts (i. e. 8 to 9 log cfu/g) of the probiotic bacteria in the product remained high, while a considerable reduction in the counts was observed in the product stored at room temperature (25±1°C).

2 illus, 2 tables, 39 ref

022132   Dey S S;Dora K C (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences 5, Budherhat Road P.O: Panchasayar, Kolkata-700 094, Email: kc_dora@yahoo.co.in) : Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology. J Fd Sci Technol 2014, 51(1), 16-34.

Protein hydrolysates were produced from shrimp waste mainly comprising head and shell of Penaeus monodon by enzymatic hydrolysis for 90 min using four microbial proteases (Alcalase, Neutrase, Protamex, Flavourzyme) where PR(%) and DH (%) of respective enzymes were compared to select best of the lot. Alcalase, which showed the best result, was used to optimize hydrolysis conditions for shrimp waste hydrolysis by response surface methodology using a central composite design. A model equation was proposed to determine effects of temperature, pH, enzyme/substrate ratio and time on DH where optimum values found to be 59.37 øC, 8.25, 1.84% and 84.42 min. for maximum degree of hydrolysis 33.13% respectively. The model showed a good fit in experimental data because 92.13% of the variability within the range of values studied could be explained by it. The protein hydrolysate obtained contained high protein content (72.3%) and amino acid (529.93 mg/gm) of which essential amino acid and flavour amino acid were was 54.67-55.93% and 39.27-38.32% respectively. Protein efficiency ratio (PER) (2.99) and chemical score (1.05) of hydrolysate was suitable enough to recommend as a functional food additive.

6 tables, 28 ref

022131   Demir M K;Elgun A (Faculty of Agriculture, Food Engineering Dep, Sel‡uk University, 42049 Konya, Turkey, Email: kdemir@selcuk.edu.tr) : Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. J Fd Sci Technol 2014, 51(1), 59-66.

In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35±1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different Bezostaja-1 wheat samples (medium and high strong) at 65±1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35±1% w/w) and wheat flour (65±1% w/w) of same wheat samples. Following this process, WWB was made from WWF. WWB were analyzed to determine their nutritional properties as crude protein, in vitro protein digestibility (IVPD), phytic acid content, total and HCl-extractable mineral concentrations, total phenolic content (TPC), antioxidant activity and total dietary fiber (TDF). While IVPD, TPC and antioxidant activity of WWB increased together with all stabilization methods, a significant (P<60>0.05) loss was observed on phytic acid content of the WWB. Especially, UV-C and IR treatments had positive effects on TPC and antioxidant activity. AU and MW stabilization methods increased total mineral and HCl-extractable minerals of WWB. As a result of this study, all stabilization processes had an improving effect on nutritional characteristic of WWB.

1 illus, 4 tables, 49 ref

022130   Cefola M;Renna M;Pace B (NO, Institute of Sciences of Food Production, CNR-National Research Counci, Via G. Amendola, 122/O-70126, Bari, Italy, Email: bernardo.pace@ispa.cnr.it ) : Marketability of ready-to-eat cactus pear as affected by temperature and modified atmosphere. J Fd Sci Technol 2014, 51(1), 25-33.

In order to increase the diffusion of cactus pear fruits, in this study, the proper maturity index for peeling and processing them as ready-to-eat product was evaluated and characterized. Thereafter, the effects of different storage temperatures and modified atmosphere conditions on the marketability of ready-to-eat cactus pear were studied. The storage of ready-to-eat fruits at 4°C in both passive (air) and semi-active (10 kPa O₂ and 10 kPa CO₂) modified atmosphere improved the marketability by 30%, whereas the storage at 8°C caused a dangerous reduction in O2 partial pressure inside modified atmosphere packages, due to fruits' increased metabolic activity. A very low level of initial microbial growth was detected, while a severe increase in mesophilic and psychrophilic bacteria was shown in control samples at both temperatures during storage; an inhibitory effect of modified atmosphere on microbial growth was also observed. In conclusion, modified atmosphere improved only the marketability of fruits stored at 4°C; whereas the storage at 8°C resulted in deleterious effects on the ready-to-eat fruits, whether stored in air or in modified atmosphere.

2 illus, 4 tables, 40 ref

022129   Barman K;Asrey R;Pal R K;Charanjit Kaur;Jha S K (Post Harvest Technology Div, Indian Agricultural Research Institute, New Delhi-110 012, Email: barman.kalyan@gmail.com) : Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage. J Fd Sci Technol 2014, 51(1), 111-17.

Functional properties (anthocyanins, antioxidant, ascorbic acid and tannin) and sensory score were determined in pomegranate fruits at two storage temperatures (3 and 5°C) after treatment with 2 mM putrescine and 1 : 10 carnauba wax (carnauba wax : water). The treatments (putrescine and carnauba wax) were given by immersion method followed by storage up to 60 days. Both treatments retained significantly higher anthocyanins, antioxidant, ascorbic acid, tannin and sensory qualities as compared with control fruits under both the storage conditions. Combined application of putrescine + carnauba wax showed better response in retaining functional properties than putrescine treated or nontreated fruits. The impacts of putrescine and carnauba wax treatments were found more pronounced after 30 days at 3-5°C storage temperature in retaining functional and sensory qualities. After 60 days of storage, putrescine + carnauba wax retained about 25% higher antioxidant activity both at 3 and 5 øC storage temperatures.

2 illus, 35 ref

022128   Balaji M;Chandrasekaran D;Ravi R; Purushothaman M R;Pandiyan V (NO, Veterinary College and Research Institute, Namakkal, Email: m.r.purushothaman@tanuvas.org.in) : Chemical composition of decorticated tamarind seed meal. Indian J Poult Sci 2013, 48(1), 33-6.

Decorticated tamarind seed meal (DTSM) a by-product of tamarind pulp industry had the following nutrient content (%), crude protein -16.58, crude fibre -2.27, ether extract -7.84, total ash -3.59, calcium 0.34, phosphorous-0.29, methionin-0.17, nicotinic acid 0.17mg/g, nicotinamide -0.84 mg/g, pantothenate-11.14 mg/g and tannin 0.40%. The digestibility % of nutrient in the TSM was 75.01, 43.13,15.16, 47.60 and 18.55 for ether extract, NDF, ADF, hemicelluloses and cellulose respectively. The metabolizability of protein and energy are 59.36% and 2712 Kcal/kg.

022127   Baby Latha R;Debnath S;Sarmandal C V; Hemavathy J;Khatoon S;Gopala Krishna A G;Lokesh B R (Lipid Science & Traditional Foods Dep, Central Food Technological Research Institute (CSIR), Mysore-570 020, Email: aggk_55@yahoo.com) : Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. J Fd Sci Technol 2014, 51(1), 124-9.

To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27°C 65%RH) and accelerated conditions (37°C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O₂/kg and 2.24 to 9.02 meq.O₂/kg during the 6 month storage study at 27°C and 65% RH, while under accelerated conditions at 37°C and 92%RH, it increased from 1.12 to 8.54 meq. O₂/kg and 2.24 to 6.96 meq. O₂/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27°C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.

1 illus, 1 table, 15 ref

021086   Zibouche F;Kerdjoudj H;Mohamed T A (Laboratoire Materiaux Mineraux et Composites (LMMC), Faculte des Sciences de l'Ingenieur, Universite de Boumerdes, 35000 Boumerdes, Algeria, Email: zibouchefatima@yahoo.fr) : Structural characterization of mullite formed from heated kaolin of Tamazert deposit (Algeria). Asian J Chem 2012, 24(3), 1118-24.

Quantitative analysis of the mullite phase obtained after sintering of the kaolin has been performed by treatment of X ray diagrams. Kaolin is treated in the range of 950-1400 °C. The oxide NiO is added as internal standard after cooling to sintered sample kaolin. Bragg Brentano diffractometer, scanning electron microscopy and differential thermal analysis were used. Analyses of selected directions profile of mullite were carried out by using the adjustment of program, available in the software Highscore of Pan Analytical. The mullite phase that formed from kaolin appears at 1000 °C, observed by XRD and tallies with DTA. The primary mullite crystal showed a plate-like morphology. Two kinds of morphology corresponding to primary (elongated grains) and secondary (equiaxed grains) mullite were observed. A bimodal crystallite size distribution was detected through XRD microstructural analysis from 1300 °C. The apparent sizes obtained of crystallites are determined for mullite with directions-dependent (anisotropy).

10 illus, 4 tables, 20 ref

021085   Zibouche F;Kerdjoudj H;Mohamed T A (Laboratoire Materiaux Mineraux et Composites (LMMC), Faculte des Sciences de l'Ingenieur, Universite de Boumerdes, 35000 Boumerdes, Algeria, Email: zibouchefatima@yahoo.fr) : Thermal behaviour of kaolin of Tamazert (Algeria) deposit. Asian J Chem 2012, 24(3), 1111-7.

Kaolin from Tamazert deposit in the north Algeria was used in this study. The physical and chemical properties were determined by the performance of several analyses as well as the Xray fluorescence, X-ray diffraction, thermal behaviour (ATD, TG), dilatometric and granulometric distribution. The study of ceramic behaviour as function of firing temperature has been investigated by shrinkage, adsorption both density and mechanical tests after gradually increasing from room temperature to 1500 °C. The modification of the structure of the raw material samples has been observed after fining and the crystallization of mullite and amorphous silica phase were confirmed by scanning microscopy SEM and evaluated by XRD. The suitability of kaolin for ceramics process was discussed from the linear shrinkage, both density and open porosity. The amorphous phase content is varied from 27-34% and the tests of flexion have been carried out as depending of temperature, revealed a suitable mechanical properties and the relationship between amorphous phase and sample properties. The adsorption rate was found to be about 35%.

11 illus, 4 tables, 16 ref

021084   Zhang Y;Bai J;Cui J;Wu F;Wang H (Institute of Coal Conversion & Cyclic Economy, Inner Mongolia Univ of Technology, Huhhote 010051, P.R. China, Email: zhangyfcec@yahoo.cn) : Removal and recovery of lead ions from wastewater of lead-acid secondary battery by a hybrid process containing of complexation-ultrafiltration-electrolysis. Asian J Chem 2012, 24(3), 992-6.

A multi-stage process has been studied at pilot scale for the removal and recovery of lead from wastewater of a lead-acid secondary battery plant. In the treatment with a hybrid process of complexation-ultrafiltration-electrolysis, at first, Pb²⁺ ion is absorbed by polyacrylic acid and complexated into compounds. These compounds, which then become bigger than the pore size of the selected membrane in the ultrafiltration, can be retained and concentrated, whereas water of permeate is then purified from the feed solutions. Then Pb²⁺ ion is desorbed from the concentrated solution under the acid conditions. After second ultrafiltration process Pb²⁺ ion is separated from the polyacrylic acid. Finally the lead is recovered from the acid solution by electro-deposition.

10 illus, 2 tables, 12 ref

021083   Yi X;Zou B;Zhang Y;Liu X;Wang H (Chemistry Dep, Guilin Normal College, Guangxi 541001, P.R. China, Email: zhangye_81@yahoo.com.cn) : Free radical scavening activities of the extracts from Lysimachia foenum-graecum Hance. Asian J Chem 2012, 24(4), 1879-80.

Under ultrasound, Lysimachia foenum-graecum Hance herbs were extracted with ethanol to offer concrete and oil. The free radical scavenging activities of concrete and oil were evaluated against DPPH, ABTS, hydroxyl and superoxide anion radicals, respectively. It can be found that both of concrete and oil show good radical scavenging activities, while oil is superior to concrete. It is a pity that both of concrete and oil show less scavenging activity than BHT in DPPH and ABTS assay with IC₅₀ 44.3 and 29.5 μg/mL, respectively.

^ssc2 illus, 1 table, 10 ref

021082   Yang J;Zhang Y M;Chen F P;Zhang H X (School of Chemistry and Chemical Engineering, Henan Univ of Technology, Zhengzhou City, P.R. China, Email: chemyj2011@126.com) : Modified peanut shell micro-column solid phase extraction for the determination of silver in environmental water samples by flame atomic absorption spectrometry. Asian J Chem 2012, 24(3), 1289-92.

Peanut shell was chemically modified with phosphoric acid and sodium diethyldithiocarbamate (DDTC), the obtained powder was used as solid phase extraction adsorbent for the determination of trace amounts of silver in environmental water samples by flame absorption spectrometry (FAAS). The effect of pH, sample flow rate and volume, elution conditions and co-existing ions on the recovery of the analyte was investigated. The results showed that silver could be adsorbed at pH 5 and eluted by 5 mL of 0.5 mol L^-1 HNO₃. Under the optimized conditions, the adsorption capacity of modified peanut shell was found to be 14 mg g^-1 for silver. The detection limit of the proposed method was 1.1 ng mL^-1 for silver with an enrichment factor of 16.3. The proposed method has been successfully applied to the determination of trace silver in Yellow river, Liusha river and Jialu river water. The recovery of silver for spiked samples was between 96 and 112%.

2 illus, 3 tables, 24 ref

021081   Wang J;Shu C;Gao C;Hou C;Peng B;Wei W (State Key Laboratory of Transient Opticas and Photonics, Xi'an Institute of Opticas and Precision Mechanics, Chinese Academy of Science (CAS), No. 17 Xinxi Road, New Industrial Park, Xi'an Hi-Tech Industrial Development Zone, Xi', Email: weiwei@njupt.edu.cn) : Cross-coupling of phenyl halides with sodium dicyanomethanide in the presence of Tetrakis(triphenyphosphine)palladium. Asian J Chem 2012, 24(3), 1325-7.

1-Aromatic substituted imidazoles were synthesized by a convenient modified process. A crosscoupling reaction of phenyl halides with sodium dicyanomethanide has been achieved to produce the arylmalononitriles coupling products as zwitterionic precursors in high yields by using catalytic tetrakis(triphenyphosphine)palladium under mild conditions. The molecular structure was characterized by ¹H NMR and ¹³C NMR spectra, LC-MS and GC-MS. It was found that the products can be easily separated with high yields. When electron-withdrawing groups were employed, substituted phenyl bromide can also be used as the precursors to produce good yield of 87%. This provides an efficient and practical strategy for the preparation of substituted terminal phenyl malononitriles.

2 tables, 10 ref

021080   Srinivas L (GITAM Institute of Pharmacy, GITAM Univ, Rushikonda, Visakhapatnam-530 045, Email: lsrinivas2001@yahoo.com) : Preparation and evaluation of diclofenac sodium polyelectrolyte microparticles for controlled drug delivery. Asian J Chem 2012, 24(3), 1282-8.

Electrostatic interactions between oppositely charged polyelectrolytes lead to formation of insoluble polyelectrolyte complexes in aqueous medium. The polyelectrolyte complexes formed between a poly acid and poly base are little affected by the pH variation of the dissolution medium. In the present study attempts were made to prepare polyelectrolyte complexes of polyvinyl pyrrolidone (poly base) and carbopol (poly acid) into which diclofenac sodium is incorporated and studied for its controlled release. The polyelectrolyte complexation was evaluated by pH, conductivity, Fourier transform infrared spectroscopy, X-ray diffractometry and scanning electron microscopy studies. The dried polyelectrolyte complexes were also evaluated for micromeritic properties and drug release kinetics. Promising results were obtained suggesting the application of these polyelectrolyte microparticles of diclofenac sodium in the design of controlled release systems.

6 illus, 2 tables, 30 ref

021079   Shashidhar K;Ravishankar C N;Srinivasa Gopal T K;Joseph J (NO, Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin-682 029) : Standardisation of process parameters for ready-to-drink shrimp soup in retortable pouches. Fish Technol 2014, 51(1), 43-6.

Study aims to develop a ready-to-drink shrimp soup. Three different traditional recipes were prepared and one among them was selected based on taste panel studies. Selected shrimp soup was thermal processed in retortable pouches for preserving it in ready-to-drink form. About 200 ml of soup was packed in flexible pouch of 3-ply laminate consisting of outer polyester (12.5 μm), middle aluminium foil (12.5 μm) and inner cast polypropylene (85 μm) and processed at 121.1°C at three F₀ values viz., 4, 5 and 6 min. Total process time was in the range of 13-17 min with cook values of 34, 41 and 46 min, for F₀ 4, 5 and 6 respectively. Products processed at F₀ 6 had better overall acceptability score (8.4) when compared to F₀ 4 and 5.

4 tables, 23 ref

021078   Shan D D;Li Z H;Yu Y Y;Ye H;Zhu Y M (Key Laboratory of Advanced Ceramics and Machining Technology, Ministry of Education, School of Material Science and Engineering, Tianjin Univ, Tianjin 300072, P.R. China, Email: linzhongyudi@126.com) : Metal powder applies to vitrified bond diamond abrasive. Asian J Chem 2012, 24(4), 1864-6.

Vitrified bond diamond abrasive was prepared by sintering diamond grains (3.5 μm) with low temperature vitrified bonds in air. In this work, Cu and Co were chosen as the additives to yield more gratifying abrasive. The fluidity and the wetting angle were investigated to characterize the flowing ability and wettability, mechanical property of samples were analyzed by means of single particle compressive strength and the interfacial bonding states between diamond grains and vitrified bonds were observed by scanning electron microscope (SEM). The results indicated that the properties of vitrified bond were meliorated by adding appropriate amount metal powder by which the mechanical property of diamond abrasive was promoted.

4 illus, 13 ref

021077   Reshi M A;Shammi Q J;Rana S (Zoology Dep, Govt. N.M.V. College, Hoshangabad, Bhopal, Madhya Pradesh) : Impact of natural antioxidants (ascorbic acid and citric acid) and vacuum packaging on lipid oxidation in frozen Asian cat fish, Clarias batrachus (Linn.). Asian J Anim Sci 2012, 7(1), 36-9.

This study dealt with effects of ascorbic acid (AC) and citric acid (CA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Asian catfish during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5%) and citric acid solution(0.5%) were considered as treatments. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values etc. Also pH and other sensory properties were measured during initial stage of storage. This has been showed from results that free fatty acids(FFA), primary and secondary oxidation products were significantly higher than those in other treatments (p<60>0.5). However, both antioxidants (AA and CA) extended the shelf life of frozen catfish Clarias batrachus but rancidity development in CA treated samples were higher than other samples during storage. It has been showed that the usage of AA and vacuum packaging had the best effect on delaying-lipid oxidation and increasing shelf life of Clarias batrachus (p<60>0.5).

53 ref

021076   Rad A S;Binaeian E;Mirabi A (Engineering Dep, Chemical Engineering Group, Qaemshahr Branch, Islamic Azad Univ, Qaemshahr, Iran, Email: a.shokuhi@qaemshahriau.ac.ir) : Automotive clear coat polyurethane (desmodur Z4470 + different desmophen) with respect to some physical and self-healing properties. Asian J Chem 2012, 24(3), 1313-5.

Desmodur Z4470 having isocyanate group was used to finding optimum formulation of polyurethane having self-healing property, with different desmophens as polyalcohol: Desmophen 670 BA, Desmophen 1800 and Desmophen A 665 both in the present and absent of ethylene glycol as the chain extender agent. The obtained results show that a hard polymer coating is obtained using Desmophen A665 polyalcohol in the absence of any chain extender. However a corrosion resistant and transparent coating is obtained using Desmophen 1800 and a ratio of NCO/OH = 2 for prepolymer formation stage and NCO/OH = 0.85 in polymerization stage by adding proper amount of ethylene glycol. This obtained polyurethane shows the best self-healing properties.

3 illus, 15 ref

021075   Parvathy U;Jibina M M;George S (NO, Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin-682 029) : Effect of cryoprotectants on the frozen storage stability of mince and quality of mince-based products from Nemipterus japonicus (Bloch, 1791). Fish Technol 2014, 51(1), 47-53.

Study was undertaken to assess the effect of cryoprotectants on frozen storage stability of mince for a period of 80 days and acceptability of mince-based products from Nemipterus japonicus (Bloch, 1791). Mince was mixed with various cryoprotectants viz., 2% sucrose, 2% (1:1) sucrose and sorbitol mixture (sugar mixture) and 3% sugar mixture, quick frozen at -35°C and frozen stored. A steady increase in perception of sweetness and elasticity with increase in cryoprotectant concentration was observed in the products. For sausage, 2% sucrose level was preferred while for patty, control (without cryoprotectant) was the most accepted one. During frozen storage of mince, pH showed a slight increase and total plate count remained nearly steady for all the samples throughout the storage period. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration. Salt soluble nitrogen content of mince decreased with storage period, and increased with addition of cryoprotectant. Expressible water content of sausage showed an increasing trend with storage period while a decreasing trend with cryoprotectant concentration was observed. It was vice-versa in case of the gel strength of fish sausage. The study concluded that a 2 to 3% sugar mixture concentration can be considered as optimum for consumer acceptance of mince-based products as well as for enhancing the stability of mince stored at -20°C for a period of 80 days.

2 illus, 1 table, 26 ref

021074   Ou W;Liu F;Pan X (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China, Email: ouwenhua72@hotmail.com) : Improvement synthesis of 6-ethyl-5-fluoro-pyrimidin-4-ol. Asian J Chem 2012, 24(3), 1409-10.

An effective and simple method for the preparation of 6-ethyl-5-fluoropyrimidin-4-ol is reported. It used formamide instead of formamidine acetate. It is new cyclization for synthesis of 6-ethyl- 5-fluoropyrimidin-4-ol.

8 ref

021073   Okur O D;Guzel-Seydim Z (Food Engineering Dep, Faculty of Engineering, Suleyman Demirel Univ, 32260 Isparta, Turkey, Email: duyguokur@sdu.edu.tr) : Determination of fatty acid profiles including conjugated linoleic acids in various dairy products. Asian J Chem 2012, 24(3), 1104-6.

Objective of the study was to determine conjugated linoleic acid (CLA) contents of milk and dairy products. Fatty acid profiles including conjugated linoleic acids of various dairy products were investigated. The amounts of fatty acids were determined in yogurt, butter, kaymak and variety of cheeses such as kasar made from ewe's milk, tulum, fresh kasar, old kashar and white brined cheese samples. Short chain fatty acids such as butyric acid, capric acid and caproic acid were also determined with this method as well as long chain fatty acids such as palmitic acid, oleic acid, miristic acid, linoleic acid and conjugated linoleic acid. Total conjugated linoleic acid amounts of aged kasar cheese, butter and kaymak were found as 2.06, 0.94 and 0.24 mg/g fat, respectively. It was observed that the higher the linoleic acid in the sample the higher concentration of conjugated linoleic acid. It was concluded that aging is an essential factor to obtain higher amounts of conjugated linoleic acid.

1 illus, 1 table, 24 ref

021072   Mumtaz M W;Ahmed Adnan;Hamid Mukhtar;Farooq Anwar;Zahoor Ahmad;Qureshi F A (Chemistry Dep, Government College Univ, Lahore, Pakistan) : Response surface methodology based process optimization for biodiesel production using cottonseed oil: a comparative study. Asian J Chem 2012, 24(3), 1075-81.

Present study describes the optimization and comparison of biodiesel production using cottonseed oil as feedstock and NaOH, KOH and NaOCH₃ as catalyst to catalyze transesterification of cottonseed oil. Maximum cottonseed oil fatty acid methyl esters (CSOFAME's) yield (%) obtained using NaOCH₃, KOH and NaOH was 95.41, 94.25 and 91.4%, respectively. NaOCH₃ was found to be most productive gives best results. GC-MS analysis of CSOFAME's was carried out for compositional analysis. Further fuel properties of CSOFAME's were found compatible with the standards.

3 illus, 10 tables, 30 ref

021071   Mokrejs P;Hrncirik J;Janacova D;Svoboda P (Polymeric Egineering Dep, Faculty of Technology, Tomas Bata Univ, nam. TGM 275, 762 72 Zlin, The Czech Republic, Email: mokrejs@ft.utb.cz) : Processing of keratin waste of a meat industry. Asian J Chem 2012, 24(4), 1489-94.

Chicken feathers were processed through hydrolysis in two stages and breakdown efficiency was monitored by factor tests. In the first stage, feathers were incubated in an environment of 0.1% or 0.3% aqueous solution of KOH (ratio 1:50) for 24 h at 70 °C. After adapting pH level to 9, action by proteolytic enzyme polarzyme 12 T (1-5%, w/w) at temperature 30-50 °C broke down the feathers in 4-8 h into keratin hydrolyzate. Hydrolysis of feathers in environment of 0.1% KOH is quite low (max. 20%). In an environment of 0.3% KOH the hydrolysis efficiency is more than four-fold. At upper limits of factors under study (8 h hydrolysis at 50 °C with 5% addition of enzyme) 88.7% feathers were degraded. Test results confirmed that applying proteolytic enzyme polarzyme 12 T achieved efficiency of chicken feather degradation similar to formerly used enzyme Savinase Ultra 16 L.

5 illus, 3 tables, 31 ref

021070   Mirza B;Samiei S S;Taherkhani M;Fathizadeh M (South Tehran Branch, Islamic Azad Univ, P.O. Box 33955-163, Tehran, Iran, Email: sepehr.samiei@gmail.com) : Composition of the essential oils of Anthemis hyalina DC., Achillea nobilis L. and Cichorium intybus L. three asteraceae herbs growing wild in Iran. Asian J Chem 2012, 24(3), 1151-4.

Water-distilled essential oils from the aerial parts of Anthemis hyalina DC. (syn. A. crassipes Boiss.), Achillea nobilis L. and Cichorium intybus L. were analyzed by GC and GC-MS. Twentyfour components of the oil of Anthemis hyalina were characterized, representing 98.1% of the total components detected. The major constituents were identified as carvacrol (38.4%) and α-pinene (30.9%). The oil of Achillea nobilis was characterized by higher amount of artemisia ketone (46.7%), among the 30 components comprising 95.4% of the total oil detected. Hexadecanoic acid (32.9%), nonadecane (26.1%) and trans-α-bergamotene (14.0%) were the main components among the 14 constituents characterized in the oil of Cichorium intybus representing 100% of the total components detected.

3 tables, 52 ref

021069   Mehmood F;Asghar M N;Khan Z U D;Mehmood S;Zia I (Botany Dep, Faculty of Science and Technology, Government College Univ, Lahore-54000, Pakistan, Email: mnasghar2003@yahoo.com) : In vitro total antioxidant and antimicrobial activities of essential oils from leaves and rind of Aegle marmelos L. correa. Asian J Chem 2012, 24(4), 1751-5.

Aegle marmelos L. Correa is a pharmaceutically important plant which has been claimed to be effective against various diseases in the folk medicinal system of Indo-Pak subcontinent. A detailed study regarding total antioxidant capacity and radical scavenging and antimicrobial effects of the essential oils from leaves of Aegle marmelos L. Correa (AML) and Aegle marmelos L. rind (AMR) of this plant were investigated. Essential oils obtained from steam distillation process were subjected to 2,2'-azinobis(3-ethylbenzothiazoline-6-sulpohonic acid) (ABTS) radical cation decolorization, ferric reducing antioxidant power (FRAP), 2.2'-diphenyl-1-picrylhydrazil (DPPH) radical decolorization, total phenolic and total flavonoid contents, lipid peroxide inhibition using linoleic acid emulsion, superoxide anion radical scavenging and iron chelation activity assays. Total phenolic and total flavonoid contents values were found to be 18.078 and 13.310 mg/L gallic acid equivalent and 3.349 and 12.087 mg/L quercetin equivalent for AML and AMR, respectively. A linear correlation was observed between the per cent inhibition of ABTS radical cation and the amount of essential oils from leaves (R² = 0.9973) and rind (R² = 0.997). The per cent superoxide anion radical scavenging activity was found to be 47.37 and 2.50 for AML and AMR, respectively. The reducing power in terms of FRAP values were found to be 1.2 and 2.2 mM FeSO₄ for AML and AMR, respectively. Both AML and AMR exhibited good metal chelating activities, 62.75 and 78.67 for AML and AMR, respectively. The oils also showed antimicrobial and antifungal activities comparable to chloramphanicol. The data obtained from oils demonstrate the powerful antioxidative, radical scavenging and antimicrobial properties of the plant.

3 illus, 2 tables, 60 ref