013775   Mishra A;Genitha T R (Food Process Engineering Dep, Agricultural Institute-Deemed Univ, Allahabad-211 007, Email: genithaimmanuel@yahoo.co.in) : Effect of enzymes on quality of dough and bread. Prog Agric 2011, 11(2), 268-73.

Study was conducted to find out the effect of the enzymes glucose oxidase, hemicellulase and phospholipase on quality of the bread. It was done by making bread with control recipe (having no enzyme), with 10 ppm and 20 ppm of enzyme (calculated on the weight of the flour used). The trials were repeated 5 times for every enzyme separately. At each level the quality of the dough and bread was analyzed by sensory evaluation by sensory panei. The parameters analyzed in sensory evaluation were crumb structure, crumb softness, loaf volume, dough extensibility, dough strength, oven spring, crust crispiness and overall acceptability. The attempt made to blend the gluten powder having glucose oxidase, hemicellulase and phospholipase with 50% less gluten content revealed 50% reduction in cost than that of pure gluten and effect on bread and dough was extremely remarkable. The trials were repeated five times. The data were statistically analyzed by using F test analysis of variance. Significant effect of enzymes on different quality parameters of finished bread and dough were observed. The rheological analysis of gluten blend were very good and showed that gluten blend worked very well as compared to pure gluten blend and it was Accepted by Mark fed Lab(Punjab) India.

10 illus, 10 tables, 5 ref

013774   Khan J;Amritphale S S;Chandra N;Patel M (Environment Industrial Waste Utilization and Nanomaterials Div, CSIR-Advanced Materials & Processes Research Institute, Hoshangabad Road, Bhopal-462 064, Email: jeeshank@gmail.com) : Novel binder-free and energy-efficient process for making ceramic tiles using red mud and sericitic pyrophyllite. Indian J chem Technol 2012, 19(6), 420-6.

New process for utilizing the waste from alumina refinery plant such as red mud in production of ceramic tiles has been developed. Pyrophyllite mineral has been added to the red mud to improve the strength properties. The tiles are produced at comparatively lower temperature (950-1000°C) then the conventional process of making ceramic tiles and without addition of phosphatic binders. Impact strength of the optimized composition of 40-60% (w/w) sericitic pyrophyllite in red mud system meets the acceptable limit of impact strength (19.6 J/m) and other properties for ceramic. The achieved impact strength has been attributed to the densification in the matrix of ceramic tiles due to the formation of new phases like calcium aluminum silicate, iron silicate, potassium titanium oxide and magnetite by thermal reaction and transformation of various mineral phases present in the sericitic pyrophyllite and red mud. The structural features of the red mud have been studied using scanning electron micrographs, exhibiting rhombohedral shaped crystals of calcium aluminum silicate and elongated crystal formation of metals silicates, which provides reinforcement to the ceramic tiles matrix.

6 illus, 2 tables, 43 ref

013773   Kanodia S;Thapliyal P C (Chemistry Dep, Delhi Univ, Delhi-110 007, Email: pct866@yahoo.com) : Green synthesis of thiophenyl1-1,4-naphthoquinones. J Indian Chem Soc 2012, 89(6), 833-6.

Reaction of 1,4-naphthoquinones adsorbed on neutral alumina to thiophenols in ambient conditions gave respective mono thiophenyl 1,4-naphthoquinones regioselectively in quantitative yield. The solvent free synthesis and quantitative conversion makes the process practical method.

^ssc1 table, 20 ref

013772   Hu J;Sun J;Bian C;Tong J;Zia S (State Key Laboratory of Transducer Technology, Institute of Electronics, Chinese Academy of Sciences 100080, Beijing, China, Email: shxia@mail.ie.ac.cn) : Three-dimensional nano-structured silver on gold interdigitated microband array electrode for nitrate determination. Indian J chem Technol 2012, 19(6), 414-9.

New type of micro ampefometric sensing chip based on gold interdigitated microband array (Au-IDA) electrode for trace nitrate determination has been developed. The Au-IDA microelectrode is fabricated with micro-electro-mechanical systems technology. Three-dimensional (3D) nano-structured dendritic silver is electrochemically deposited on the Au-IDA, microelectrode surface, which shows superior electrocatalysis property in facilitating nitrate reduction. The results show that the sensing chip has a sensitivity of 9.5 nA/μmol/L, limit of detection of 10 μmol/L, detection dynamic range of 10-1000 μmol/L, and linear range of 25-1000 μmol/L nitrate (R²=0.9998). Interference analysis with 9 kinds of ions (NO₂^-, F^-, PO₄^3- H²PO₄^- SO₄^2-, CO₃^2-, NH₄⁺, Na⁺ and K⁺) commonly found in surface water indicates that the proposed microchips have good selectivity to NO₃^-. It is noteworthy that the proposed 3D nano-structured dendritic silver modified Au-IDA microelectrode could be used for nitrate analysis in neutral media which is important for field and real-time monitoring nitrate ions in natural water.

8 illus, 2 tables, 14 ref

013771   Hiwale R;Nalwade Vijaya M (Foods and Nutrition Dep, College of Home Science, MAU, Parbhani-431 402) : Indigenous technical knowledge regarding processing, preservation and storage of cereals and legumes. Indian J Nutr Diet 2011, 48(8), 334-42.

Present study was undertaken to study the indigenous technical knowledge regarding processing, preservation and storage of cereals and legumes among rural women. It was observed that a relatively high per cent of families were storing cereals for a period of <62> 12 months. Maximum number of rural families was found to store selected legumes for a period of <62> 12 months. Majority of the families, were reported to be using traditional structures like gunny bag and jute bag for the storage of cereals except for rice, which was stored in aluminium box by more number of families. Use of traditional storage practices as gunny bag and jute bag were also observed for the storage of legumes by maximum number of respondents followed by tin boxes for the storage of all selected dhal. It may be concluded that significantly more number of respondents was applied washing and sun drying treatment to containers prior to storage of cereals and legumes. On the other hand, sun drying was the only treatment, which was applied on cereals and legumes before storage by maximum number of respondents to protect from insects and webbing and bad odor.

6 tables, 6 ref

013770   Gupta S;Purwar M;Chakrabarti S K;Singh S (Thapar Centre for Industrial Research and Development, Paper Mill Campus, Yamuna Nagar-135 001, Email: ssingh@thapr.edu) : Influence of drying of biosludge on organochlorine compounds from pulp and paper industry. J envir Biol 2012, 33(1), 85-8.

Pulp and paper industry is one of the major sources of man-made generation of organochlorine compounds. During biological treatment of wastewater, part of organochlorine compounds is discharged with treated effluent and part is retained on biomass and disposed of as waste activated sludge. Due to presence of these compounds, the disposal of biosludge from pulp and paper industry has become an issue. The estimation of adsorbable organic halogen (AOX) compounds after drying and grinding resulted in 49% lower concentration of AOX due to stripping of purgeable compounds. These purgeable compounds are not released at 60°C in aqueous medium during estimation of purgeable organic halogen (POX) compounds. Dispersion of sludge by sonication overcomes the loss of POX compounds and results in higher concentration of AOX compounds. The drying of biosludge samples at 45,100 °C and in presence of sun light resulted in 20.1,49.0 and 29.6% removal of purgeable AOX compounds, respectively. The lab scale sorption study using dichloromethane (as volatile organochlorine compound) reveal that biosludge from pulp and paper industry is a good adsorbent of volatile organochlorine compounds and results in poor release of these compounds during estimation of POX compounds.

1 illus, 2 tables, 22 ref

013769   Gupta N;Kushwaha A K;Chattopadhyaya M C (Environment Chemistry Research Laboratory, Chemistry Dep, Allahabad Univ, Allahabad-221 002, Email: mcc46@rediffmail.com) : Adsorption of brilliant green dye from aqueous solution by banana pseudo-stem fibres. J Indian Chem Soc 2012, 89(7), 891-902.

In the present work, banana pseudo-stem fiber was used as a biosorbent to adsorb toxic brilliant green dye from aqueous solution. The material was characterized to (i) determine existence of functional groups using Fourier transform infrared (FT-IR) spectroscopy, (ii) analyze morphology using scanning electron microscope (SEM) and (iii) measure crystallinity using X-ray diffractometer (XRD). Batch experiments were performed to observe the effect of pH, contact time, stirring speed, initial dye concentration, adsorbent dose and temperature on the adsorption. The adsorption process followed pseudo-second order kinetics and intra-particle diffusion model. Equilibrium data were fitted to Langmuir and Freundlich isotherm model. The negative values of Gibb's free energy change (ΔG°) show the process is spontaneous. The positive values of enthalpy change (ΔW°) indicate that the process is endothermic. The positive values of entropy change (ΔS°) show increased randomness at the solid/solution interface.

13 illus, 3 tables, 31 ref

013768   Gupta A D (Geography PG Dep, Krishnagar Govt. College, Krishnagar, Nadia, W.B.) : "Biofuel - a fruitfulalternative for a sustainable future". Indian J Landsc Syst ecol Stud 2011, 34(2), 737-48.

The current paper deals with the Histogenesis, properties, production-procedure, application, benefits and - environmental sustainability of biofuel. Biodiesel is the name of a clean burning alternative fuel, produced from domestic, renewable resources. Biodiesel contains no petroleum, but it can be blended at any level with petroleum diesel to create a biodiesel blend. It can be used in compression-ignition (diesel) engines with little or no modifications. Biodiesel is simple to use, biodegradable, nontoxic. and essentially free of sulfur and aromatics. Biodiesel is produced from any fat or oil such as soybean oil, through a refinery process called transesterification. This process is a reaction of the oil with an alcohol to remove the glycerin, which is a byproduct of biodiesel production. Fuel-grade biodiesel must be produced to strict industry specifications in order to insure proper performance. Biodiesel is the only alternative fuel to have fully completed the health effects testing requirements of the 1990 Clean Air Act Amendments. Biodiesel is legally registered with the Environmental Protection Agency and is a legal motor fuel for sale and distribution. Raw vegetable oil cannot meet biodiesel fuel specifications because it is not registered with the EPA, and it is not a legal motor fuel. Biodiesel can be used as a pure fuel or blended with petroleum in any percentage. B20 (a blend of 20 percent by volume biodiesel with 80 percent by volume petroleum diesel) has demonstrated significant environmental benefits with a minimum increase in cost for fleet operations and other consumers. Biodiesel is registered as a fuel and fuel additive with the Environmental Protection Agency (EPA) and meets clean diesel standards established by the California Air Resources Board (CARB). Neat (100 percent) biodiesel has been designated as an alternative fuel by the Department of Energy (DOE) and the US Department of Transportation (DOT). The present paper also highlights the amount of green house gas emissions from biodiesel and thus it throws spotlight also on the ecofriendly property and behaviour of the component. Here the adverse impact of the usage of biofuel on the global environment has also been discussed and the comments from different scientists' forums over the globe, on the further utilization of the product worldwide have also been considered.

6 ref

013767   Ghosh P;Debnath U;Pradhan B P (Natural Product and Polymer Chemistry Laboratory, Chemistry Dep, North Bengal Univ, Darjeeling-734 013, West Bengal, Email: pizy12@yahoo.com) : Dehydrobromination and debromination of 2,3,7αtribromocholest-4-en-3, 6-dione. J Indian Chem Soc 2012, 89(6), 837-9.

Reaction of 2,2,7α-tribromocholest-4-en-3,6-dione (1) with lithium bromide in N,N-dimethyl formamide furnished a single compound identified as 2-bromocholest-l,4-dien-3,6-dione (2) by spectroscopic methods (UV, FT-IR, NMR and Mass.

^ssc1 table, 14 ref

013766   Dave P N;Kalaniya R Y (Chemistry Dep, Krantiguru Shyamjikrishna Verma Kachchh Univ, Mundra Road, Bhuj-370 001, Email: pragnesh7@yahoo.com) : Synthesis and magnetic properties of Fe₃O₄@γ-Fe₂O₃ core/shell nanoparticles. J Indian Chem Soc 2012, 89(6), 853-6.

Superparamagnetic iron oxide nanoparticles were synthesized by a novel, simple and cost effective co-precipitation method. The products were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectra, (high-resolution) transmission electron microscopy (HR) TEM, scanning electron microscopy (SEM) and magnetic hysteresis loops. After the annealing process at 350 °C, the Fe₂O₃ coating can protect the Fe core from oxidation effectively. And the formed Fe₃O₄@γ-Fe₂O₃ core/shell structure shows better magnetic behavior, which is promising in targeted drug delivery systems.

3 illus, 32 ref

013765   Chauhan K;Sharma S;Chawla E;Chauhan B (Food Science and Nutrition Dep, Banasthali Univ, Banasthali Vidyapith-304 022, Rajsthan) : Development of food products incorporating dry powdered figs to explore their hypocholesterolemic potential. Indian J Nutr Diet 2011, 48(8), 350-5.

Supplementation with fig powder to hypercholesterolemic subjects helped in reduction of total cholesterol, triglycerides and lipid fractions. Therefore, new innovations such as promoting the use of dry figs as a therapeutic supplement can be used to prevent the onset and progression of degenerative diseases.

7 tables, 20 ref

013764   Bhandari M;Mukherjee T;Chatterjee S;Das M (Chemical Engineering Dep, Calcutta Univ, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, Email: moumita_bhandari@rediffmail.com) : Biochemical and molecular identification of sweet meat (sandesh) spoiling bacteria. J Indian Chem Soc 2012, 89(7), 943-6.

Sandesh is a very popular heat desiccated product of coagulated milk protein mass called chhana (a heat and acid coagulated product of milk, analogous to cottage cheese). This sweet meat can be easily affected by microorganisms during storage and consumption, which will cause sweet meat spoilage. The role of bacteria as a cause of spoilage of dairy products, like sweet meat, has been clearly demonstrated elsewhere. The aim of this study is to find out the microbes responsible for deterioration of the sweet meat (Sandesh). The study began with deteriorated Sandesh. It was spread on nutrient agar and incubated at 37 °C for 24 h. Two types of colonies were observed. One was white in color and the other was yellow. The organisms were identified according to the protocols followed by Bergey's Manual of systematic Bacteriology. Both the colonies were found to be Gram-positive and non-spore forming cocci. The bacteria were partially characterized through microscopic examination and by conventional biochemical tests. The identification of the organism was confirmed by 16s rRNA gene sequencing. It was found that the white colony was Staphylococcus condimenti and the yellow colony was Staphylococcus gallinarum.

2 illus, 1 table, 12 ref

013763   Antony R;Ravindran S;Mary M C (Chemistry Dep, Nirmalagiri College, Kuthuparamba, Kannur-670 701) : Synthesis, characterization and thermal studies of cresol based polyphosphate esters. J Indian Chem Soc 2012, 89(5), 701-3.

Polyphosphate esters were synthesized from cresol phosphorodichloridates and dihydric phenols by interfa-cial polycondensation using a phase transfer catalyst. The polymers were characterized by IR, ¹H and ³¹P NMR spec-troscopy and GPC. The thermal stability of the polymers was determined by thermogravimetry.

^ssc4 tables, 3 ref

013762   Anand P;Genitha T R (Food Process Engineering Dep, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad-211 007, Email: genithaimmanuel@yahoo.co.in) : Physico chemical and sensory qualities of osmo dehydrated banana (Musa paradisiaca). Prog Agric 2011, 11(2), 330-6.

Study examined the effect of osmotic dehydration followed by solar-drying (2-3days) and Tray-Drying (60°C ; 1.5m/s) on product characteristics (weight, Total Soluble Solids, pH, colour, protein and moisture) for unripe banana samples. Three different banana samples were taken which are spears (Longitudinal), round and cubes, at three different concentrations (45, 50 and 55°brix), at three different temperatures (30, 40 and 50°C) temperature each. Weight reduction, moisture loss and T.S.S increase were more significant at highest temperature which is at 50°C and highest concentration at 55°brix. In addition it is observed that harvest season which influences initial moisture content, has a very marked influence on drying kinetics. Protein content decreased after osmotic dehydration. However, no significant change in colour was observed in banana after osmotic dehydration. Tray dried products were better than sun dried products. Products were acceptable for a period of 1 month after storage in LDPE polyethylene bags.

5 tables, 23 ref

012812   Tummala J;Rao Pamidighantam P;Prabhavathy M B;Satyanarayana A (CSIR-Central Food Technological Research Institute, Resource Centre, Habshiguda, Hyderabad-500 007, Email: rchyderabad@cftri.res.in) : Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products. J scient ind Res 2012, 71(12), 788-93.

Sweetmeats such as kesari bhath, coconut burfi, double-ka-meeta, and savoury products such as murukulu, besan coated peanuts and vegetable manchurian were prepared by using annatto dye water soluble carbonate formulation (norbixin, 11.24%), water soluble sugar formulation (norbixin, 10.6%) and oil soluble formulation (bixin, 1.39%) at concentrations in the range of 12.5 to 200 mg/kg to impart the required colour shade to replace synthetic colours. Sweetmeats and savoury products were prepared using different annatto dye formulations. Lovibond Tintometer colour readings were measured for the prepared samples and compared with the colour values of commercial samples prepared with synthetic dyes for identifying the suitable annatto dye formulations along with concentrations required to impart the matching colour shade of commercial products. Oil soluble formulation at 20 and 25 mg/kg concentrations in in kesari bhath and coconut burfi, respectively and carbonate formulations at 40, 100, 150 mg/kg concentrations in murukulu, vegetable manchurian and besan coated peanuts, respectively yielded comparable colour shades to the commercial samples. All the formulations have shown considerable stability during processing.

5 tables, 18 ref

012811   Tomovska J;Presilski S;Gjorgievski N;Tomovska N;Bozinovska N P ("St. Kliment Ohridski" Univ, Faculty of Biotechnical Science, Bitola, Macedonia) : Determination of lactic acid and citric acid in laboratory produced yogurt. Ultra Scient phys Sci-Sect B 2011, 23(3), 735-50.

The presence of lactic ions in milk and milk products is an indicator of microbial growth and their metabolic activity. Lactic acid can contribute to the flavor of the yogurt, and has multiple health benefits, such as boosting the immune system, better food digestion and general well-being. Lactic acid also contributes to the flavor of fermented milk, and is a key factor in regulating calcium metabolism in bones. The method for determining lactic acid is comprised of treating the yogurt with barium chloride, sodium hydroxide and zinc sulfate. Iron(III) chloride is used as a color reagent. The absorbance is measured using "Spectro Quant Pharo 300" spectrophotometer by "Merck" at 400 nm wavelength. Citric acid is metabolized by the microorganisms thus forming acetic and propionic acid. The method for determining the citric acid is based on the color forming complex with the reaction between pyridine and acetic anhydride. The absorbance is measured at 428 nm, and is calculated using specific formulas. Yogurt made from milk with different fat content is used as a material for this research. The milk is inoculated using different concentrations of microbiological culture CH-1 (Lactobacillus bulgaricus and streptococcus thermophilus) by CHR.Hansen - Denmark. The aim of this research is to monitor the development of lactic and citric acid during the fermentation i.e. since the start of fermentation till end of shelf life at 4°C. Quantity of lactic acid is between 0.1% in fresh milk to 2.0% at the end of fermentation at pH 4.59.

20 illus, 1 table, 13 ref

012810   Rozaini M Z;Mohamed N A (Chemical Sciences Dep, Malaysia Terengganu Univ, 21030 Kuala Terengganu, Terengganu (Malaysia), Email: zhila_1989@yahoo.com.my) : Beackea frutescens emulsion: stabilizes with mixed surfactant system (cetyltrimethyl ammonium bromide: sodium dodecyl sulphate). Ultra Scient phys Sci-Sect B 2011, 23(1), 211-14.

Beackea Frutescens comes in the family of Mrytaceae and is well known aromatic and medicinal herb. In view of this it is more economical to grow and commercialize this product instead of importing other source of similar chemical properties such tea tree. The emulsion of Beackea Frutescens has proven to be stabled in the form of cosmetic products. Thus, several alternatives are undergoing to seek a better result to be contributed in the cosmetic field. Based on this study found that Beackea Frutescens sample emulsion of 50% (CTAB:SDS): 38% Benzyl Alcohol: 12% H2O with seven drops of Beackea Frutescens's essential oil had produced in a stable creamy emulsion form. But, can this Beackea Frutescens emulsion and the mixed-surfactant system (CTAB and SDS) produce the various stable forms of formulation for a further research?

1 illus, 7 ref

012809   Rozaini M A H;Hassan A A (Chemical Sciences Dep, Faculty of Science and Technology Univ, (Malaysia), Email: zulhelmi@umt.edu.my) : Determination of surface free energy of adsorption using pitzer's method. Ultra Scient phys Sci-Sect B 2011, 23(1), 205-16.

New method is described for calculating free energies of adsorption (ΔG°) at the aqueous solution/air interface for surface-active solutes from readily available surface tension data, using a monomolecular layer at zero surface pressure as the standard state for the adsorbed solute. The standard free energy of adsorption for a methylene group. In a long alkyl chain is essentially the same when calculated by the Pitzer's constant method and by the present method. From values at 25°C calculated for long-chain alcohols and various types of surfactants, the hydrophilic-CHOHCH₂CH₂OH group appears to be similar to a -CH₂OH group in its contribution to the free energy of adsorption at the aqueous solution/air interface and a -(OC₁H₄)_xOH group, where x = 5-12, appears to make a slightly less positive contribution than the -CH₂OH group. The -SO₄Na group in 0.1 M NaCl solution makes value approximately 8 kJ per mol more positive than the -OH group does in water.

2 tables, 6 ref

012808   Raj Kumar;Chandan Kumar;Behera P;Singh N K; Sinha P R (Animal Biochemistry Div, National Dairy Research Institute, Karnal-132 001, Email: rajndri@gmail.com) : Molecular mechanism of anticarcinogenic potential of Ac dahi in DMH induced colon carcinogenesis. Indian J Dairy Sci 2011, 64(1), 33-8.

Study was conducted on rats to know the molecular mechanism of anticarcinogenic potential of Acidophilus casei Dahi (Ac Dahi) a probiotic fermented dairy product on 1,2-dimethyl dihydrazine (DMH) induced colon carcinogenesis. The results were compared with protective effect of Normal Dahi (DRC-1 Dahi), a fermented dairy product without probiotic cultures. Experiment was done to assess the mutation in c-myc gene and its associated chromosomal aberrations. Feeding of Ac Dahi to rats prevented changes in single strand conformation polymorphism (SSCP) pattern of c-myc exon-1 when compared with Normal Dahi treated group. Feeding of Ac Dahi also significantly decreased the incidence of chromosomal aberrations in lymphocytes as compared to rats fed with Normal Dahi (P<60>0.05). The findings of present study suggest that Ac Dahi exerts its anticarcinogenic effects by preventing mutations in c-myc exon-1 in the process of colon carcinogenesis.

4 illus, 1 table, 24 ref

012807   Pawar D P;Rathina Raj K;Modi V K (Meat Fish and Poultry Technology, Central Food Technological Research Institute, (CSIR), Mysore-570 020, Email: vinodanshumodi@yahoo.com) : Physico-chemical, microbiological and sensory characteristics of egg based snack food. J scient ind Res 2012, 71(12), 777-87.

Process for shelf stable, ready-to-eat nutritionally rich egg based snack food referred to as egg crunchy bite (ECB) was developed. The formulation contained mixing of liquid egg (<126> 77%) with a mixture of different binders (<126> 23%); followed by steam cooking, dicing, drying, roasting and seasoning. All the samples were packed in metalized polyester pouches, stored at ambient temperature (25±2 °C) and analyzed for quality characteristics. The protein and total fat contents of ECB without garlic (ECB-C) was 15.48 ± 1.04 and 25.26 ± 1.03% respectively. The ECB with garlic (ECB-G) showed insignificant changes (pe"0.05) in TBA and iodine value during storage. The carotenoid stability was better (pd"0.05) in ECB-G as compared to ECB-C. Both the product showed insignificant changes (pe"0.05) in colour characteristics and breaking force during storage. The in-vitro digestibility of ECB products was of 71% of the total protein in the sample. Sensory evaluation revealed that overall liking had positive responses of, 84% and 79% for ECB-C and ECB-G respectively after six months storage. The product had relatively good amounts of calcium, iron, zinc and vitamin A, thus making it nutritionally beneficial. Yeast and moulds, E. coli, and Salmonella were not detected in both the samples throughout the storage period.

4 illus, 6 tables, 48 ref

012806   Pareek S;Kaushik R A (Horticulture Dep, Rajasthan College of Agriculture, Maharana Pratap Agriculture and Tec, Udaipur-313 001, Email: sunil_ciah@yahoo.co.in) : Effect of drying methods on quality of Indian gooseberry (Emblica officinalis gaertn.) powder during storage. J scient ind Res 2012, 71(11), 727-32.

Indian gooseberry or aonla is a very rich source of ascorbic acid. Its ascorbic acid lost during the process of drying. Therefore effect of 4 different drying methods investigated on ascorbic acid and other quality factors under storage. Drying methods viz., sun drying, oven drying, microwave drying and fluidized bed drying, significantly affect the quality and ascorbic acid content of dried aonla powder. Among 4 drying methods, fluidized bed drying found best. At the start of experiment dried powder with fluidized bed drying had highest ascorbic acid content (272.74 mg /100 g), total sugars (39.41 g / 100g), reducing sugar (33.69 g / 100g), and lowest content of tannin (8.8 g / 100g), browning index (0.02 OD at 440 nm) and acidity (9.94 g / 100g). The quality parameters deteriorated under storage irrespective of the drying method and ascorbic acid steadily lost during 90 days of storage. However, powder making with fluidized bed drying was acceptable even after 90 days of storage and contains 205.5 mg / 100g ascorbic acid. It is recommended that aonla can be dried with fluidized bed drying at a temperature of 65°C with air velocity of 90 m/min.

2 illus, 1 table, 26 ref

012805   Manna P;Dora K C;Chowdhury S;Banerjee S P (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal Animal and Fishery Sciences U, Chakgaria, Kolkata-700 094) : Storage study of fish sausage prepared from marine cat fish (Aurius sp) at- 7 C. Indian J Nutr Diet 2011, 48(5), 214-21.

Sausage is a commonly used food and it is gaining wide popularity in the recent years. In this work, sausage was prepared by incorporating 70per cent surimi and following a standard recipe as per the taste of the consumer. Surimi was prepared from marine cat fish (Aurius sp) and natural goat casings were used during stuffing. The products (sausages) were prepared from both minced meat (without cryoprotectant) and surimi (with cryoprotectant) while storing at -20°C with two months interval. An attempt was made to find out the storage life of the product prepared from the control and treated sample in the frozen storage of -7°C during the 21 days of storage period. An increase in the weight loss (per cent) after thawing, total volatile base nitrogen, peroxide value and free fatty acid were observed accompanied by a decrease in the pH, extract release volume, relative viscosity, water soluble protein, salt soluble protein, non-protein nitrogen and total plate count values. It was also observed that both the samples prepared from 0 month old dewatered meat/surimi were acceptable at the end of 21 days storage period, both chemically and organoleptically, whereas the products prepared from 4 months old dewatered meat and surimi were acceptable at the end of 7 days and 21 days storage period respectively. However, the product prepared from the sample treated with cryoprotective agents had a better acceptability over the control in case of sample prepared from 0 month old dewatered meat/surimi.

4 tables, 27 ref

012804   Lahoti M R;Sawate A R;Kshirsagar R B (Food Engineering Dep, College of Food Technology, M.A.U. Parbhani-431 401) : Preparation and quality evaluation of powder from bael fruit [Aegle marmelos Correa]. Indian J Nutr Diet 2011, 48(7), 304-9.

Blaching + sulphitation treatment is most effective to reduce drying time and to increase dehydration ratio for drying of shreds in preparation of powder and also improved the physical and organoleptic properties of powder. The prepared powder can be stored at ambient condition in polythene bags (300 gauges) for three months without showing any symptoms of microbial spoilage. The cost of production of bael powder is also affordable. The developed processing technology for bael powder is techno economically viable and also beneficial to the consumer with regards to nutritional and therapeutical value of products.

6 tables, 12 ref

012803   Khapre A P;Satwadhar P N;Deshpande H W;Syed H M (College of Food Technology, Marathwada Agricultural Univ, Parbhani-431 402) : Value addition to burfi with the incorporation of fig (Ficus carica L.) fruit powder. Indian J Nutr Diet 2011, 48(7), 299-303.

Fig powder prepared by cabinet drying method was utilized as a novel food ingredient for enrichment of burfi. The value added products prepared by processing of fresh figs viz. fig powder and fig burfi were assessed for their nutritional composition and cost of production. The fig burfi (Sample S₂) prepared by using 100 g fig powder, 170 g sugar, 500 g khoa and 25 g vegetable fat was of best quality and more acceptable. The production cost of fig burfi was compared with similar products available in the market at present. However, comparison with market products showed that fig powder incorporated burfies were far cheaper and also they were rich in nutrients.

1 illus, 4 tables, 7 ref

012802   Humane S S;Humane S K;Kundal P (Geology Dep, Rashtrasant Tukadoji Maharaj Nagpur Univ, Rao Bahadur D. Laxminarayan, Nagpur-440 001, Email: sumedh.humane@gmail.com) : Commonly used minerals in cosmetic preparations: scope for exploration and development in Indian scenario. Bionano Front 2013, 6(1), 23-5.

Economic reforms have changed the societal and lifestyle pattern particularly in urban India. Nowadays, people are becoming more and more fashion conscious, which had paved the way for various fashion and cosmetic industries. Cosmetic industries manufacture cosmetic preparation depending upon the need and desirability of the consumers. The Cosmetic preparations are chemically derived, naturally developed and by the combination of the both. The cosmetic preparations having natural origin are mostly demanded as they do not have any side effects. Some of the natural cosmetic preparation involves minerals. Except talc, no other mineral is known for its use in cosmetics. But, minerals like colloidal kaolin, bentonite, powdered silica, fuller's earth, mica etc are also used in cosmetics. In view of their physical and chemical properties these minerals have wide scope in cosmetic preparations. The reserves of these minerals are about tens to hundreds of millions tonnes, which are sufficient to meet the demand of domestic and foreign market. However, there is a need to provide scientific approach for the exploration and development of these minerals.

9 ref

012801   Basu S;Tomar S K;Mandal S;Hati S;Ali B;Singh A K;Arora S;Mohanty A K (NO, National Dairy Research Institute, Karnal-132 001, Email: sansum_1974@yahoo.co.in) : Antimicrobial activity and antibiotic susceptibility of phytate and starch degrading lactic acid bacteria isolated from indigenous cereal-based fermented milk product ''Raabadi''. Indian J Dairy Sci 2011, 64(1), 27-32.

The study reports the antimicrobial activity and antibiotic susceptibility of nine phytate degrading Lactobacillus strains and one starch hydrolysing Pediococcus strain isolated from Indian fermented cereal-milk product - 'raabadi'. The Lactobacillus strains were inhibitory to E. coli ATCC 25922 and S. aureus NCDC 11O, Aspergillus flavus NCDC 226, Rhizopus oryzae NCDC 52 and Candida butyri NCDC 28O. Among the isolates, Lactobacillus rhamnosus strain RSI3 showed very good antimicrobial activity and was resistant to vancomycin. Therefore, the culture can be used for preparation of extended shelf life fermented cereal-milk products.

5 illus, 2 tables, 20 ref

014870   Mohanbabu;Nath K G (Food Science and Nutrition Dep, UAS, GKVK, Bangalore-560 065, Email: kamalgnath@yahoo.co.in) : Utilization of prawn processing waste for value added products. Karnataka J agric Sci 2011, 24(3), 422-5.

1 illus, 7 tables, 4 ref

014869   Jha A K;Archana Kumari;Ankaj Kumar Choubey P; Vinay Kumar;Jha M K (Metal Extraction and Forming Div, CSIR-National Metallurgical Lab, Jamshedpur-831 007, Email: mkjha@nmlindia.org) : Waste lithium ion batteries - an alternative resource to recover lithium and cobalt. J Metall Mater Sci 2011, 53(3), 225-31.

Lithium is dominantly used in the lithium ion rechargeable batteries as electrochemical power sources in mobile phones due to its light weight, high energy density, high potential difference and good performance. These batteries are treated as waste when they reached their end-of-life. Due to the stringent environmental regulation and conservation of limited natural resources, the recycling of cobalt and lithium is necessary. Reports the generation of varieties of lithium ion-batteries, its environmental effect and the global research work going-on in this direction. Based on the experimental work and proof of concept a process flow-sheet has been proposed.

014868   Duy P T;Thi D D;Minh T L;Duc T L;Duc T P;Khac X N (NO, Institute of Materials Science, 17, Hoang Quoc Viet str, Cau Giay Distr, Hanoi, Vietnam) : Ni-Cr-Mo-Ti dental cast superalloys. J Metall Mater Sci 2011, 53(3), 217-24.

Ni-Cr-Mo cast superalloys have entered the dental restoration applications in the recent years. Some of the published literatures have shown that with the addition of titanium to Ni-Cr-Mo alloys, there are improvements in casting properties and microstructure and then affect on mechanical properties. Together with low casting temperature, titanium has symbiosis influence on both surface roughness and colour of alloys. Contains a report on a study carried out on the evaluation of mechanical, metallurgical, casting and surface properties of several Ni-Cr-Mo-Ti alloys. The results show that some of the alloys are superior to conventional Ni₇₄Cr₁₄MoTi₃AlCu alloys used in dental restoration applications.

011746   Yao S;Jia X;Jiao L;Zhu C;Shi Z (School of Applied Chemistry, Shenyang Chemical Technology Univ, Shenyang-110 142, Email: shzhl2000@163.com) : La-doped TiO₂ holow fibres and their photocatalytic activity under UV and visible light. Indian J Chem-Sect A 2012, 51((8), 1049-56.

Series of La-doped TiO₂ photocatalytic material with a hollow fiber structure has been successfully prepared using La(NO₃)₃-6H2O and Ti(OC₄H9)₄ as precursors and cotton fiber as the template. Scanning electron microscopy, X-ray diffraction, N2 adsorption-desorption measurements, UV-vis diffuse absorption spectra and X-ray photoelectron spectroscopy have been used to characterize the morphology, crystal structure, surface structure and optical absorption properties of the samples. The photocatalytic activity of the samples with varying amounts of La-doped has been studied by photodegradation of methyl orange in water under UV and visible light. Results show that La doping restrains the growth of grain size and extends the photoabsorption edge of TiO₂ hollow fiber into the visible light region. The fiber structured material shows better photocatalytic properties for the degradation of methyl orange than pure TiO₂ under UV and visible light. The amount of La-doping significantly affected the catalytic property. Under the experiment conditions, the photocatalytic activity of 0.5 mol% La-doped TiO₂ fiber is optimal amongst the studied samples. The prepared La-doped TiO₂ fiber is a low energy consuming, high activity and green environmental-friendly catalytic material.

6 illus, 2 tables, 35 ref

011745   Watile R A;Bhanage B M (Chemistry Dep, Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: bm.bhanage@gmail.com) : Chitosan biohydrogel beads: a recyclable, biodegradable, heterogeneous catalyst for the regioselective synthesis of 5-aryl-2-oxazolidinones from carbon dioxide and aziridines at mild conditions. Indian J Chem-Sect A 2012, 51(9-10), 1354-60.

In the search for efficient catalysts for a reaction under mild conditions, cycloaddition reactions of carbon dioxide with various aziridines catalyzed by chitosan biohydrogel beads without additional solvent and metal co-catalyst to form five-membered 5-aryl-2-oxazolidinones in high yields and selectivity has been studied. Reaction rate, conversion and selectivity are studied as a function of a series of input variables including catalyst loading, temperature, pressure and solvent system. The catalyst is easily recovered and has been reused in five consecutive cycles without any significant loss of its catalytic activity and selectivity. The catalyst, chitosan biohydrogel beads, has been characterized by a variety of techniques, namely, scanning electron microscopy and Fourier transform infrared spectroscopy. A plausible reaction mechanism for the hydrogen-bond assisted ring-opening of aziridine to five-membered 5-aryl-2-oxazolidinones is also proposed.

2 illus, 3 tables, 44 ref

011744   Sarkar B;Shashank Suman;Tiwari R;Singh R K; Ghosh S;Shankha;Acharyya S;Konathala L N S;Pendem C;Mantri K;Bal R (catalytic Conversion & Processes Div, CSIR-Indian Institute of Petroleum, Dehradun-248 005, Email: raja@iip.res.in) : Pt nanoparticles supported on mesoporous ZSM-5: a potential catalyst for reforming of methane with carbon dioxide. Indian J Chem-Sect A 2012, 51(9-10), 1348-53.

Pt-nanoparticles supported on ZSM-5 have been prepared and characterized by X-ray diffraction, field emission-scanning electron microscopy, X-ray photoelectron spectroscopy and N₂ adsorption/desorption study. The catalyst shows very high methane conversion in the reforming of methane with CO₂. The effect of Pt loading and various reaction parameters like temperature, gas hourly space velocity and time-on-stream have been examined during the course of study. It is found that the catalyst is stable and the deactivation negligible even after 24 h of time-on-stream study.

6 illus, 1 table, 30 ref

011743   Sanyal B;Sanjeev Kumar;Mukesh Kumar;Mittal K C;Sharma A (Food Technology Div, Bhabha atomic Research Centre, Mumbai, Email: sanya1@barc.gov.in) : Alanine-EPR dosimetry in 10 MeV electron beam to optimize process parameters for food irradiation. Indian J pure appl Phys 2012, 50(11), 870-3.

Absorbed dose in food product is determined and controlled by several parameters of the LINAC irradiation facility as well as those of the product. Standardization of the parameters characterizing the facility parameters, process load and the irradiation conditions collectively termed as 'process parameters' are important for successful dose delivery to the food products. In the present study, alanine-EPR dosimetry system was employed to optimize process parameters of 10 MeV electron beam of a LINAC facility for commercial irradiation of food products. Three sets of experiments were carried out with different food commodities namely, mango, potato and semolina (coarsely ground wheat, local name Rawa) with the available product conveying system of different irradiation geometries in one sided or two sided mode of irradiation. Three dimensional dose distributions into the process load for low dose requiring food commodities (0.25 to 1 kGy) were measured in each experiment. The actual depth dose profile in food product and useful scan width of the electron beam were found to be satisfactory for commercial radiation processing of food. Finally, a scaled up experiment with a commercial food product (packets of semolina) exhibited adequate dose uniformity ratio allowing use of the facility for large scale radiation processing of food commodities.

4 illus, 2 ref

011742   Sakpal T;Asheesh Kumar;Kamble S;Rajnish Kumar (Chemical Engineering and Process Development Div, CSIR-National Chemical Laboratory, Pune-411 008, Email: k.rajnish@ncl.res.in) : Carbon dioxide capture using amine functionalized silica gel. Indian J Chem-Sect A 2012, 51(9-10), 1214-22.

Commercially available silica gel is chemically modified for carbon dioxide capture. Calcinated silica gel of certain particle size functionalized with amine using two different methods, wet impregnation and grafting via silane chemistry has been employed as a porous media. The prepared material is characterized by Fourier transform infrared, scanning electron microscopy, energy dispersive analysis of X-rays, thermogravimetry and N₂ physisorption techniques. Gas uptake measurements have been carried out to ascertain the CO₂ capture capacity of the amine functionalized material. The experiments have been carried out at moderate pressure and temperature range to ascertain its potential for easy scale up.

9 illus, 3 tables, 58 ref

011741   Prasad P S S;Raghavan K V (NO, CSIR-Indian Institute of Chemical Technology, Uppal Road, Hyderabad-500 007, Email: saiprasad@iict.res.in) : Techno-economic aspects of the post-combustion CO₂ capture processes. Indian J Chem-Sect A 2012, 51(9-10), 1201-13.

With the growing awareness on global warming, carbon capture and sequestration has gained enormous importance. This report focuses attention on the various materials and methodologies available for CO2 capture, particularly from stationary sources like thermal power plant emissions. The current state of development and future prospects are highlighted. The economic impact of capture technologies on the cost of power production is discussed and the way forward for their large-scale application is proposed. The primary aim of this review is to identify vital development pathways that need to be pursued to accelerate the large scale deployment of post combustion CO₂ capture technologies.

6 illus, 8 tables, 43 ref

011740   Mazidah Mamat;Abdullah M A A;Rahman R A (Advanced Materials Research Group, Chemical Sciences Dep, Faculty of Science and Technology, Malaysia Terengganu Univ, 21030 Kuala, Email: mazidahmamat@umt.rdu.my) : Syntheses and characterization of zinc/aluminium/carbonate- layered double hydroxides. J Ultra Chem 2011, 7(2), 285-90.

Series of zinc-aluminium-carbonate-layered double hydroxides (ZAC-LDHs) were synthesized by co-precipitation method at different Zn/Al molar ratios (R = 1-12). The pH was kept constant by the titration of sodium carbonate at pH=7.00 ± 0.05. The as-prepared ZAC-LDHs were then characterized by using Powder X-ray Diffraction (PXRD), Fourier Transform Infrared (FT1R), Inductively Couple Plasma-Atomic Emission Spectrometry (ICP-AES) and Carbon, Hydrogen, Nitrogen, Sulfur (CHNS) analyses. XRD patterns of the ZAC-LDHs showed the typical basal spacing value of CO^2-₃ ion containing LDH of 0.75 nm. The pure phase of LDH was obtained up to ratio 3; however as the Zn/Al molar ratios increases, the intensity and the sharpness of the peaks decrease thus lessen the crystallinity.

2 illus, 17 ref

011739   Luan C;Zhang A;Wang X;Huang W;Yin L (Key Laboratory of Coal Science and Technology, Ministry of Education and Shanxi Province, Taiyuan-030 024, Shanxi, Email: huangwei@tyut.edu.cn) : Catalytic activity of liquid phase prepared Cu-Zn-Al catalyst for CO hydrogenation in a fixed bed reactor. Indian J Chem-Sect A 2012, 51(12), 1663-8.

Cu-Zn-Al catalyst prepared by a complete liquid phase technology for CO hydrogenation has been investigated in a fixed bed reactor in terms of catalytic performance and compared with catalysts prepared by a traditional method such as co-precipitation. The catalysts are characterized by XRD, NH₃-TPD, H₂-TPR and XPS. Results show that the activity of the liquid phase prepared catalyst is much lower in fixed bed reactor than in a slurry reactor. It was also much lower than that of the catalyst prepared by co-precipitation, although its stability is higher. XPS and XRD characterization reveal that there are obvious differences in the structure, morphology and surface state of the catalysts prepared by the two methods. In the catalyst prepared by liquid phase technology, Cu exists in the form of metallic Cu even though the catalyst is unreduced and there are more acid sites and more carbon on its surface than on the surface of the co-precipitation catalyst. It is concluded that there is a surface carbon film covering the liquid phase catalyst, and the carbon film is an important reason for the low activity when the catalyst is applied to fixed bed reactor. Coke burning off, an effective way for removing the surface carbon, improves the catalyst activity in a fixed reactor.

4 illus, 2 tables, 14 ref

011738   Lamdande A G;Garud S R;Anil Kumar (Food Science and Technology Dep, College of Agriculture, G B Pant Agricultural and Technology Univ, Pantnagar) : Impact of coating, packaging materials and temperatures on acidity of paneer. Bioinfolet 2012, 9(4A), 445-7.

The effect of edible coating and packaging materials on acidity, pH and shelf life of paneer were studied. Freshly prepared uncoated paneer sample had 0.185% acidity and pH 5.78 ± 0.092, while edible coated samples had 0.125% acidity and pH 5.80 ± 0.062. Coated paneer samples packed in laminates without vacuum showed increase in acidity up to 0.390% and decrease in pH upto 5.45, without any deterioration, with maximum shelf life of 45 days of storage at 5 ± 1 °C.

2 tables, 8 ref

011737   Kiss E;Ratkovic S;Vujicic D;Boskovic G (Novi Sad Univ, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia, Email: ekiss@tf.uns.ac.rs) : Accelerated polymorphous transformations of alumina induced by copper ions impede spinel formation. Indian J Chem-Sect A 2012, 51(12), 1669-76.

Slower copper spinel formation on alumina type supports relative to zinc and magnesium spinel formation has been investigated. Spinel formation occurs at high temperatures and is usually accompanied by polymorphous transformations of alumina support and sintering. In samples containing zinc and magnesium ions, decelerated polymorphous transformations of alumina occur relative to the transformation of pure aluminum sample. The impeded phase transformation of alumina coincides with decreased degree of sintering. In contrast, copper ions accelerate polymorphous transformations of alumina, and consequently the corresponding copper-alumina spinel formation is slower. Accelerated sintering may be explained by accelerated phase transformation of alumina, which itself is caused by copper ions slowing down spinel formation.

4 illus, 5 tables, 20 ref

011736   Janghel E K;Sar S;Pervez Y (Applied Chemistry Dep, Ashoka Institute of Technology & Management, Gram-Torankatta, Post-Somni, Rajnandgaon-491 441) : New method for determination of ascorbic acid in fruit juices, pharmaceuticals and biological samples. J scient ind Res 2012, 71(8), 549-55.

This study presents a new, selective and accurate indirect spectrophotometric method for determination of L-ascorbic acid in fruit juices, Pharmaceuticals and biological samples. Beer's law is obeyed by ascorbic acid (conc, range, 0.8-6.3 μg) per 25 ml of final solution (0.032-0.252 ppm). The method showed: apparent molar absorptivity, 1.56 x 10⁵ 1 mol^-1 cm^-1; Sandell's sensitivity, 0.0024 μg cm^-2; limit of detection, 0.0086 μg ml^-1; and limit of quantitation, 0.01 μg ml^-1. It was satisfactorily applied for determination of ascorbic acid in fruit juices, pharmaceuticals and biological samples. Reliability of method was established by parallel determination against Leuco crystal violet and Rhodamine - B method.

3 illus, 5 tables, 33 ref

011735   Jaiswal A K;Sharma K;Jaya Raj;Ojha R;Gupta M (Forensic Medicine and Toxicology Dep, All India Institute of Medical Sciences, Ansari Nagar, New Delhi-110 029, Email: akjtoxil@yahoo.com) : Analysis of caffeine in different soft drinks using HPLC. J Instn Chem India 2011, 83(2), 45-9.

HPTLC method which is used for the determination of caffeine is fast, efficient, reproducible and accurate. It is more versatile as compared to other techniques such as GLC, FTIR etc. Thus it can be used for the determination of caffeine in soft drinks (beverages).

3 illus, 2 tables, 4 ref

011734   Goswami K;Gachhui R;Goswami I;Pal S (Pathology Dep, ESIC Hospital and Occupational Disease Centre (EZ), DH Road, Kolkata-700 014) : Synthetic colour culprit in street food in Kolkata, India. J Instn Chem India 2012, 84(3), 94-6.

Use of non-permitted colours in the preparation of different food items at different areas of Kolkata, India causes adverse effects on human beings. On the basis of these studies it needs implementation of permitted/edible colours within the limit.

1 table, 2 ref

011733   Garud S R;Lamdande A G (Post Harvest Process and Food Engineering Dep, College of Technology, G.B. Pant Agriculture and Technology Univ, Pantnagar) : Effect of different ingredient levels on texture of jaggery chocolate evaluated by using response surface methodology. Bioinfolet 2012, 9(4A), 654-5.

Jaggery chocolate was prepared by using jaggery powder, skim milk powder, cocoa powder, cocoa butter, emulsifier and flavoring agent Response surface methodology (RSM) was used to investigate its overall acceptability and textural characteristic. Percent Cocoa, skim milk powder and cocoa butter were considered as independent variables influencing the product. The overall acceptability scores was 6.45-7.5 and hardness value was within the range of 15.1387-39, 4563N.

2 ref

011732   Carreon M A (Chemical Engineering Dep, Louisville Univ, Louisville, KY, 40292, USA, Email: macarr15@louisville.edu) : Metal organic frameworks as catalysts in the conversion of CO₂ to cyclic carbonates. Indian J Chem-Sect A 2012, 51(9-10), 1306-14.

The effective utilization of CO₂ as a renewable raw material for the production of useful chemicals is an area of enormous, interest. In particular, the catalytic conversion of CO₂ into cyclic carbonates, which are useful chemical intermediates employed for the production of plastics and organic solvents, represents an attractive route for the efficient use of carbon dioxide. The development of superior performance catalysts requires novel materials with fundamentally different structural, compositional, adsorption and transport properties than those of conventional zeolite, metal oxides or metal phases. In this respect, metal organic frameworks have emerged as a novel type of crystalline porous materials which combine highly desirable properties, such as uniform micropores, high surface areas, flexible chemistries and exceptionally high thermal and chemical stability, making them ideal candidates for catalytic applications. Herein, we discuss the catalytic activity of two prototypical metal organic frameworks, namely ZIF-8 and Cu₃(BTC)₂ in the synthesis of chloropropene carbonate from CO₂ and epichlorohydrin.

8 illus, 2 tables, 62 ref

011731   Basak A (Chemistry Dep, S.G.W. College, Rourkela-769 002, Email: anindita_basak@rediffmail.com) : Characterization of alkali-treated Lignocellulosic fibres. J Instn Chem India 2012, 84(3), 73-85.

Twelve percent alkali treatment of jute and sisal fibers at 65° for 2 hours gives ideal substrate tor thermoplastic composite preparation. Thermal stability of alkali treated jute was found to be better than alkali treated sisal fibers. SEM studies indicate better adhesion properties of both types of mercerized fibers than the respective raw fibers. Due to increasing surface area of sisal fiber it enhances the fiber-matrix interface adhesion and expected to increase mechanical properties in the composite. Finally the mercerized sisal fibers are expected to form substrate for composites of better mechanical strength to be used at low temperature where as mercerized jute fibers are found to be better substrate for preparation of high temperature resistant composites.

10 illus, 2 tables, 15 ref

011730   Aher R D;Gade M H;Reddy R S;Sudalai A (Chemical Engineering and Process Development Div, CSIR_ National Chemical Laboratory, Pashan Road, Pune-411 008, Email: a.sudalai@ncl.res.in) : Cu<. Indian J Chem-Sect A 2012, 51(9-10), 1325-9.

A new, simple and straight-forward protocol for direct carboxylation of terminal alkynes has been developed using Cu^II-montmorillonite K10 clay as a heterogeneous catalyst and CO₂ as the Cl carbon feedstock. Also coupling of terminal alkynes with CO₂ (1 atm) in the presence of alkyl halides has been achieved under the same reaction conditions, thereby providing access to a variety of functionalized alkyl-2-alkynoates in high yields.

1 illus, 3 tables, 15 ref

010707   Singh A K;Gaganjyot;Rehal J;Singh J (Proessing and Food Engineering Dep, Punjab Agricultural University, Ludhiana-141 004, Email: kaur_jagbir@yahoo.com) : Overview of food packaging for environmental sustainability. Res Rev : J Fd Sci Technol 2012, 1(1), 1-14.

Food packaging is seen as one of the major environmental threats but when compared with food wastes, the latter represents a far worse problem in terms of carbon footprints. Packaging helps to reduce the food waste by protecting and preserving food, reducing the waste levels and consequent burden on land fills. Food going into landfill gradually rots and in the absence of air produces methane, which is a far worse global warming gas than CO₂. Climate change is a challenge for the packaging industry and impacts suppliers, customers and operations. From an environmental perspective, the ideal package would either weigh nothing or be reused or recycled an infinite number of times, but most packaging does not even come close. Due to environmental issues such as global warming, dearth of natural resources and high energy consumption, recyclable and safe packaging market is gaining precedence the world over. Manufacturers are presently under pressure to develop sustainable packaging, use environment-friendly and recyclable materials. By using recycled paper, about 300 thousand tonnes of CO₂ is saved each year thus minimizing greenhouse gas emissions. Sustainable packaging involves the use of sustainable raw materials such as recycled materials and renewable resources. Companies are offering novel packaging designs, with improvements in several key performance areas, such as environment-friendliness, simplicity, material saving, and cost reduction without compromising on ease of use and convenience. To reduce emissions from the packaging sector, it is recommended to use refillable packaging to eliminate consumer waste. Bio-plastics are witnessing growing demand from the packaging industry and represents the fastest growing segment due to lower greenhouse gas emissions. Food industries are now switching to compostable biopolymer packaging as they are easily decomposed by micro-organisms and reduce packaging waste; in addition, they preserve food products and sustain freshness.

2 illus, 3 tables, 33 ref

010706   Shamim F;Anjum F M;Pasha I;Tehseen S (NO, Ayub Agricultural Research Institute, Faisalabad-38850, Pakistan, Email: Farah_trimazi@yahoo.com) : In vivo characterization of monounsaturated, polyunsaturated fatty acids and their utilization of functional muffins. Res Rev : J Fd Sci Technol 2012, 1(1), 15-22.

Functional foods are considered to be the whole, enriched, fortified, or enhanced foods that contribute health benefits beyond the provision of essential nutrients. Research was conducted to investigate the effects of omega-3 fatty acids (n-3) as a functional ingredient on biochemical indices of experimental rats. Diet enriched with flaxseed oil demonstrated considerable (p ≥ 0.05) diminution in serum cholesterol, low density lipoprotein-cholesterol (LDL-C) whilst triglycerides (TG), high density lipoprotein-cholesterol (HDL-C) increased notably in contrast with other oils analyzed. Feed intake was impervious for all diets, but elevated water intake and slight gain in body weight depicted in flaxseed oil consumed rats. Muffins prepared with flaxseed oil attained lowest score for flavor (p ≥ 0.05). n-3 fatty acid has the potential to be employed being a functional ingredient to get dynamic serum biochemical profile; however, sensory attributes of enriched item must be upgraded for consumer satisfaction.

5 tables, 28 ref

010705   Shakila Banu M (Food Processing and Preservation Technology Dep, Faculty of Engineerin, Avinashilingam University for Women, Coimbatore, Tamil Nadu, Email: msfppt@gmail.com) : Formulation and thermal processing of ready to serve cultured butter milk beverage. Res Rev : J Dairy Sci Technol 2012, 1(2), 7-17.

Art of preparing fermented dairy products has been practiced for ages and the recent scientific and technological advances in starter culture management and process control have yielded a wide variety of products with improved chemical, physical, nutritional and organoleptic qualities. More than half the quantity of milk produced is consumed in the form of milk products, both traditional and non-traditional. Of the traditional fermented milk products, dahi and buttermilk are being used daily almost in every household. However, these products have a very short shelf life and require refrigeration. Many of the processed buttermilk beverages require refrigeration and it is very difficult to store and market them in tropical countries. Studies on thermal processing of buttermilk for use as a ready-to-serve beverage appear novel and interesting. In this investigation, attempts have been made to formulate a ready-to-serve cultured buttermilk beverage with a bacterial strain (Streptococcus lactis) and to work out suitable thermal processing techniques so that the beverages have a required shelf life at ambient conditions retaining all the desirable quality characteristics.

11 illus, 1 table, 9 ref

010704   Rajesh Kumar;Shant Lal;Mohit Kumar (Horticulture Dep, College of Agriculture, G.B. Pant University of Agriculture and Techno, Pantnagar-263 145) : Effect of post harvest packaging material and calcium treatments on the quality of guava during Storage. Ann hort 2011, 4(2), 165-70.

Investigations were carried out in Post Harvest Laboratory of Deptt. of Horticulture, during the years 2007 and 2008 to know the optimum concentration of calcium salts and to find out the best wrapping material for increasing shelf life of guava. Softening is a main postharvest problem of fresh guava (Psidium guajava Linn.) in India because this prefer consuming firm and crispy guava. CaCl₂ has been applied to many fresh produce to delay ripening and improve the firmness. `Sardar' guava fruit harvested, after harvest were applied with 2 different concentrations of CaNo₃, CaSo₄ at 0.5%, 1%, and CaCl₂ 1%, 2% with a packaging material (newspaper) or without packaging material and then stored at room temperature at 12 days. Calcium treatments effectively maintained fruit firmness compared to non-treated fruit. Respiration of all treatments decreased after storage and remained stable without significance. Fruit infiltrated with 1% CaCl₂ showed slightly skin injury as scattered-browning generated around the fruit related to increasing be grading scales. There were significant between treatments in ascorbic acid, soluble solids and titrated acids contents. CaCl₂ infiltration at 2% showed a good option to maintain firmness.