010703   Patel P R;Singh J;Upadhayay A;Rai D C (NO, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, Email: prabhat.prbhu@gmail.com) : Development of sweetened orange yoghurt fortified with sago. Indian J Ecol 2011, 38(2), 261-5.

The sweetened orange yoghurt prepared with cow milk was standardized for 4% fat and 14% SNF using cow cream and SMP (M₁) and cow cream along with admixture of SMP and sago powder in the ratio of 75:25 (M₂). The orange yoghurt prepared from M₁ and M₂ milks with the addition of 0% (O₀), 2% (0₁) and 5% (0₂) orange juice and two levels of sugar - 4% (S₁) and 6% (S₂) in each sample. The acidity increased (p<0.01), protein and decreased (p<60>0.01) in all the groups when yoghurt was prepared with increased levels of sugar (4% to 6%). The flavour, colour appearance scores were significantly (P<60>0.01) higher in the samples prepared with 2% orange juice, while body and texture and acidity score were significantly higher (P<60>0.05) without orange juice in all samples. On sensory basis, M₁,S₁O₁ sample was found the best with a total sensory score of 76.13.

4 tables, 30 ref

010702   Patel H N;Jain R K;Joshi M V (NO, A.D. Patel Institute of Technology, New V.V. Nagar, Anand, Gujarat, Email: ec.hetal.patel@adit.ac.in) : Non-destructive quality analysis of Indian fermentated food using X-ray micro tomography and image processing. Res Rev : J Fd Sci Technol 2012, 1(3), 7-21.

Quality inspection of Indian processed food by human inspectors is destructive, inconsistent and highly subjective. Non-destructive quality determination of Indian fermented food has wide range of process food industrial applications. Automation helps in enhancing production capacity with desired quality of processed food products. The Indian fermented food, i.e., khaman, a fermented snack, is made up of pulses powder, oil, curd as starter and water. Thoroughly mixed batter is steamed to produce desired quality spongy khaman. The microstructure of these food products is directly related to the textural properties of the food. Describes the non-destructive quality analysis (NDA) of Indian food products using X-ray microtomogrphy (XRT). The X-ray microtomographic images were used for the non-destructive analysis of protein, oil and water contents in the cooked food. The analysis of various quality parameters such as amount of oil, water and protein contents was done using mass-based analysis .The algorithm was trained to do the mass-based analysis on different cross-sectional XRT images. The XRT is useful for full 3-D imaging of large samples (e.g., khaman cake with a length of 10 mm) with a resolution of about 6 æm. The K-means fuzzy clustering technique was used for the calculation of the different constitutions and their distribution in the food by image processing. The automatic quality parameters computed using algorithm was compared with the original values measured in the laboratory manually.

10 illus, 3 tables, 13 ref

010701   Obidul Huq A K;Golam Moktadir S M;Akter M M; Nannur Rahman M (Food Technology and Nutritional Science Dep, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh, Email: mnannuiu@gmail.com) : Quality assessment of sweet curds (misti dahi) from two selected areas of Bangladesh. Res Rev : J Dairy Sci Technol 2012, 1(2), 32-8.

Investigation was carried out to compare the organoleptic, chemical and microbiological quality parameters of sweet curd collected from Bogra and Tangail (famous for good-quality curd). Sweet curds were evaluated for organoleptic characters by five-point Hedonic scale technique. Although both types of sweet curd were acceptable on appearance as well as color, flavor, texture and other sensory evaluation, overall taste acceptance of Bogra and Tangail sweet curds were 4.46 ± 0.63 and 3.99 ± 0.88, respectively. All the selected samples were chemically tested based on the parameters, viz., moisture, total solid, ash, acidity, fat and protein. The percentages of mean moisture of Bogra and Tangail sweet curd were 71.43 ± 1.20 and 73.67 ± 0.55 respectively. Similarly, the percentages of mean total solid, ash, acidity, fat and protein content of Bogra and Tangail sweet curd were 28.57 ± 1.20, 0.53 ± 0.06, 0.58 ± 0.15, 5.10 ± 0.43, 4.43 ± 0.25 and 26.33 ± 0.55, 0.70 ±0.10, 0.81 ± 0.04, 3.93 ± 0.15, 3.93 ± 0.15 respectively. Microbiological quality assessment was done by using nutrient agar, EMB agar and potato dextrose agar media. Total viable count of Bogra and Tangail sweet curd were 2.57 x 10⁷ and 2.82 x 10⁷ respectively. Total Coliform count was nil in both sweet curd samples. Total fungal counts were 2.84 x 10⁴ in Bogra and 3.13 x 10⁴ in Tangail sweet curd respectively. Microbial tests for both Bogra and Tangail sweet curds indicated that both sweet curds were safe for human consumption.

3 tables, 15 ref

010700   Nithya D J;Loganathan M (NO, Indian Institute of Crop Processing Technology, Ministry of Food Proce, Pudukottai Road, Thanjavur, Email: logu@iicpt.edu.in) : Popping characteristics of foxtail millet. Res Rev : J Fd Sci Technol 2012, 1(2), 41-8.

Millets are high-energy, nutritious food and are mostly used by people belonging to the lower income group in India. Millets are mainly consumed as porridge throughout the world and in order to diversify their usage, this study was carried out. Foxtail millet was popped after selection of suitable pretreatment and their characteristics are studied for their suitability for the development of value-added products. The millets were soaked for different periods (10 min and 12 and 24 h), in different concentrations of sugar, salt and lemon salt and combination of these. The best pretreatment was identified and studied for their relative viscosity to know the suitability of the popped flour for development of value-added products. The yield of the popped millet was good when soaked for 10 min than 12 and 24 h. It was found that the characteristics of millet were best when soaked in 50 mL of water than 100 mL of water. The yield of the popped millet was higher when the millet was pretreated by soaking in sugar or salt or lemon salt than when they are used in different combinations. The pasting property of the millet flour was found to be good in millets pretreated with 2% sugar.

2 illus, 6 tables, 9 ref

010699   Nannur Rahman M;Golam Moktadir S M;Prodhan U K;Obidul Huq A K;Zahid A (Food Technology and Nutritional Science Dep, Mawlana Bhashanai Science and Technology University, Santosh, Tangail-1902, Bangladesh, Email: mnannuiu@gmail.com) : Surveillance on use of synthetic color in different sweetmeats, confectionaries and street foods in southern region, Bangladesh. Res Rev : J Fd Sci Technol 2012, 1(3), 27-33.

Different types of sweetmeats, confectionaries and street foods were analyzed to detect and estimate synthetic and permitted colors usually added to the food. About 50 different samples of sweetmeats, confectionaries and street food were randomly collected from large and small shops as well as street vendors of Khulna, the southern part of Bangladesh for this study. Quantities of the synthetic and permitted coloring matter among the tested samples were found within the range of 20-350 ppm and 20-200 ppm respectively. Sixty-four percent of the samples contained synthetic colors which cause serious health hazards. Samples containing permitted food colors within and above PFA limits are 24% and 12% respectively. Incidence of the use of synthetic colors and colors above acceptable limits were higher in case of the unorganized food makers.

3 tables, 16 ref

010698   Nandane A S;Jain R K (Food Processing Technology Dep, A.D. Patel Institute of Technology, New Vallabh Vidyanagar, Anand, Gujarat, Email: anilnandane@rediffmail.com) : Value addition of fruits and vegetable by edible packaging: scope and constraints. Res Rev : J Fd Sci Technol 2012, 1(1), 37-47.

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 landfills 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, and 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 represent the fastest growing segment due to lower green house 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.

3 tables, 24 ref

010697   Laskar S K;Jebin N;Nath D R (NO, College of Veterinary Science, Assam Agricultural University, Khanpara, Guwahati-781 022, Email: laskarsbh@yahoo.co.in) : Proximate composition and sensory qualities of fat-reduced chevon salamis prepared by incorporating glutinous rice flour. Res Rev : J Fd Sci Technol 2012, 1(3), 22-6.

Proximate composition and sensory qualities of fat-reduced chevon salamis prepared by incorporating goat fat (GF) and glutinous rice flour (GRF) at three different levels/formulations, viz., 15% GF + 5% GRF (T₁), 10% GF + 10% GRF (T₂) and 5% GF + 15% GRF(T₃) were evaluated in relation to the control product containing 20% GF and no glutinous rice flour. The results of the study indicated that the percent moisture and ether extract contents of the different formulations differed significantly (P <60> 0.01) with the control group. However, the percent crude protein and total ash contents did not reveal such variations among the different formulations. The sensory evaluation studies of chevon salamis showed a significant difference (P <60> 0.05) in juiciness and tenderness scores of the products of different formulations with the control group. Further, among the four formulations, T₂ registered the highest scores for the overall acceptability, indicating its optimum suitability for preparation of fat-reduced chevon salamis.

2 tables, 15 ref

010696   Kagliwal Lalit D;Survase Shrikant A;Rekha Singhal S (Food Engineering and Technology Dep, Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: lalitkagliwal@gmail.com) : Sequential optimization of production of cephamycin C using Nocardia lactamdurans: effect of nutritional supplements, metabolic precursors and inducers. Curr Trends Biotechnol Pharm 2011, 5(3), 1325-37.

Nocardia lactamdurans NRRL 3802 was optimized for the first time for production of cephamycin C by using submerged fermentation. The effects of various carbon source, nitrogen source, inoculum size, initial pH of culture medium, minerals and amino acids were investigated for the maximum production of cephamycin C by N. lactamdurans NRRL 3802 in submerged fermentation. Subsequently, selected fermentation parameters were further optimized by Taguchi orthogonal array method and response surface methodology (RSM). Glycerol and yeast extract as carbon and nitrogen sources with initial pH of culture medium of 5.5 and inoculum size of 10⁹ CFU/ml at 28 ± 2°C after 3 days gave maximum production of 3042.19 ± 62.36 mg/l of cephamycin C as compared to 243.03 ± 9.43 mg/l before optimization. Incorporation of 1,3- diaminopropane at 1.2% v/v in RSM optimized medium further increased the yield to 3973.20 ± 57.96 mg/l.

7 illus, 23 ref

010695   Jana S (Agricultural Engineering Dep, Agricultural Engineering College and Research Institute, Kumulur-621 712, Email: sarbojeet.jana@yahoo.co.in) : Comparative study on drying characteristics of Sonaka seedless grapes. Res Rev : J Fd Sci Technol 2012, 1(2), 1-7.

Drying was carried out under the sun and also at 45°C, 55°C, and 65°C in cabinet dryer and heat pump dryer and the variety of grapes chosen was Sonaka seedless (Vitis vinifera). The heat pump was connected to a drying chamber of size 72 x 81 x 92 cm by a duct of size 43 x 51 cm made of mild steel and insulated outside with asbestos rope to prevent heat loss. In the cabinet dryer, time taken for Sonaka variety from initial moisture content of 456.54% (db) to final moisture content of around 18% (db) were 34, 30 and 23 h for corresponding temperatures of 45°C, 55°C and 65°øC respectively. In the heat pump dryer, time taken for Sonaka variety for drying from initial moisture content of 472% (db) to final moisture content of around 18% (db) were 32, 27 and 21 hr for the corresponding temperatures of 45°C, 55 °C and 65°C, respectively. The drying rate was found to be high in case of heat pump dryer followed by cabinet dryer and sun drying. The maximum drying rate was noted in Sonaka variety of 1.429, 1.502, 1.549 kg/kg min at 32, 27 and 21 hr respectively pretreated with Ethyl oleate (2.0%) plus K2CO3 (2.5%) for temperatures of 45 °C, 55 °C and 65 °C, respectively.

13 ref

010694   Ghosh M K;Ghosh U K (NO, , 407, Purana Quilla, Lucknow-226 001) : Comparative studies in batch and fed batch production of lactic acid by utilization of hydrolyzed potato starch. J Ecofriendly Agric 2012, 7(1), 39-34.

The present studies consists of lactic acid production through the batch and fed batch fermentation methods utilizing hydrolyzed potato starch and pure strains of Lactobacilli, i.e., Lactobacillus delbreuckii (NCIM2025), L. pentosus (NCIM 2912), Lactobacillus sp. (NCIM 2734), Lactobacillus sp. (NCIM2084) and co-culture of first two strains. The above fermentation methods required, 1.55g j^-l cell dry weight (inoculum) with 60, 80, 100, 120 and 140 g j^-l doses of initial soluble potato starch. The potato starch was acid hydrolyzed and the neutralized hydrolyzate were applied as carbon source in production media with NaOH neutralizer (2%) at 36°C having initial pH of 6.5 for 108 hours at 180 rpm. In batch and fed batch fermentations, the co-culture provided the highest lactic acid production of 94.10 g j^-l and 120.08 g l^-1, followed by that of L. delbreuckii, 87.86 g 1^-1 and 109.27 g j^-l at 120 g j^-l and 140 g j^-l potato starch input. The 140 g j^-l starch input resulted in maximum lactic acid production in fed batch fermentation, while the same dose was inhibitory in batch fermentation. The present experiment highlights the potential advantages of the coªculture over pure culture and fed batch production over the batch one, in terms of maximum lactic acid production and operating without inhibition at high potato starch input of 140 g 1^-1.

2 illus, 2 tables, 18 ref

010693   Ganorkar P;Nandane A;Tapre A (NO, A.D. Patel Institute of Technology, New V V Nagar, Anand, Email: pmganorkar@rediffmail.com) : Reverse osmosis for fruit juice concentration. Res Rev : J Fd Sci Technol 2012, 1(1), 23-36.

Concentration with phase change of water is costly and detrimental to foods natural quality. Membrane technology is very energy efficient and can operate at ambient temperature. Among membrane technologies, Reverse osmosis (RO) has great potential to explore in fruit juice concentration area over traditional evaporators. Inorganic or mineral ceramic membranes can prove great advantage to this process. Design of membrane and module plays pivotal role in process. Pressure, feed concentration, temperature and RH, and feed velocity are considered as major processing parameter. Concentration polarization and membrane fouling are major limiting factors in operation of RO. This review will focus on use of RO in Fruit Juice Industry.

^iia1 illus, 5 tables, 42 ref

010692   Doumbouya M;El Kacem K;Kitane S (NO, Mohammed V University, National School of Mineral Industry, Agdal, Rabat Morocco, Email: kandemoudou@gmail.com) : Production of Portland cement using Moroccan oil shale. J Modern Chem chem Technol 2011, 2(1), 8-15.

Like the use of coal ash from power plants as an addition to cement, oil shale are used for cement production on an industrial scale in Estonia, China, USA and Germany. Oil shale can be utilized in manufacturing the cement. In addition to the utilization of these by-products after combustion, it can also reduce the required temperature for the clinkering reactions during the production of Portland clinker. Authors performed a study on the Moroccan oil shale to maximize the use of oil shale ash in the manufacturing of Portland cement. Found that Moroccan oil shale ash can be used up 30% with 70% Portland clinker without altering its principle properties. The corresponding temperature required to generate the required liquid for the clinkering reactions as well as the essential ingredients for clinker was found to be around of 850 to 1000°C. The operating temperatures for this optimized blend ratio were found to 1000. The resulting Portland clinker from this ratio will need further testing in accordance with international standards for Portland cement to examine properties like strength, setting time.

3 illus, 8 tables, 8 ref

010691   Bhardwaj;Puniya M;Sangu K P S;Sanjay Kumar; Dhewa T (Dairy Science and Technology Dep, Janta Vedic College, Baraut-250 611, Email: tejpal_dhewa07@rediffmail.com) : Isolation and biochemical characterization of lactobacillus species isolated from dahi. Res Rev : J Dairy Sci Technol 2012, 1(2), 18-31.

Dahi (curd) is a fermented milk product, most commonly used by Indian population. Trials are in process to establish dahi as a source of health beneficial organisms (probiotics). Hence, the study is directed towards the study of prevalence of Lactobacillus species in dahi. A total of 40 samples of dahi were collected for the isolation of Lactobacilli using Lactobacillus selection MRS agar. Thirty-eight colonies were randomly picked based on colonial morphology. All the isolates were subjected to cell morphology, physiology and an array of biochemical characterization. The isolates showed different growth patterns at different temperatures (15° C and 45 ° C), oxygen and at different concentrations of NaCl (2.0, 4.0 and 6.5%). On the basis of physiological tests and sugar utilization pattern, all the seventy-eight isolates were confirmed to the different species of Lactobacillus: Lactobacillus casei (24.35%), Lactobacillus brevis (3.84%), Lactobacillus fermentum (6.41%), Lactobacillus plantarum (7.69%), Lactobacillus helveticus (5.12%), Lactobacillus rhamnosus (6.41%), Lactobacillus viridiscence (5.12%), Lactobacillus lactis (3.84%), Lactobacillus acidophilus (37.17%). Among isolates, L. acidophilus was found to be prevalent in dahi.

1 illus, 5 tables, 17 ref

010690   Bhagat A;Lele S (Food Engineering and Technology Dep, Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: anupambhagat@gmail.com) : Chicken feather degradation using Thermus aquaticus YT-1 and application of keratinolytic protease produced. Res Rev : J agric Sci Technol 2012, 1(2), 1-11.

Aim of the study undertaken was to develop a process to manage chicken feather waste, without use of potential infectious microorganism. Biodegradation of chicken feather mediated by production of keratinolytic protease involving use of non- pathogenic thermophile Thermus aquaticus was investigated. The structural complexity of native chicken feather acts as inducer to increase protease production as compared to feather meal. The keratinolytic protease produced demonstrated more than 50% stability in presence of 1g/dl commercially available detergents. The stain removal efficiency in presence of detergent is comparable to protease used in commercial detergents. Blood stain removal efficiency was greater than commercial detergents; thus the protease can be used in heavy duty hospital detergents. Biodegradation by Thermus aquaticus presents a superior method for management of chicken feather waste and its bioconversion into useful value added products like keratin hydrolysate and protease which have important industrial applications.

6 illus, 2 tables, 17 ref

009646   Vaitheeswaran T;Jayakumar N;Venkataramani V K (Directorate of Fisheries Extension and Research (Fisheries), Fisheries College and Research Institute Campus, Thhothukudi-628 008, Email: frs69@rediffmail.com) : Age and growth of seahorse Hippocampus kuda (Bleeker, 1852) (family:syngnathidae) from Thoothkudi, Southeast coast of India. Tamilnadu J vet Anim Sci 2012, 8(4), 203-8.

The study dealt with the age and growth of Hippocampus kuda. Growth equation based on modified von Bertalanffy's equation and Ford- Walford graph was arrived. The growth parameters such as L? = 13.91 cm and K = 1.50 were estimated combining both sexes. Length at age data obtained from the growth equation revealed that H. kuda attains the length of 10.92 and 13.34 mm during first and second year respectively. The spawning peaks one in March and another in September could be observed. The exploitation ratio of 0.6 indicated that the resource of H. kuda is over exploited along the Thoothukudi coast. The life span of H. kuda was estimated for two year. The study further stressed that strict management measures need to be undertaken to conserve this species from further exploitation and to restore the biodiversity of sea horse population of Gulf of Mannar in general and Thoothukudi coast in particular.

11 illus, 24 ref

009645   Tirupati Reddy E;Reddy P S;Reddy P V V S; Shakila S (Poultry Science Dep, College of Veterinary Science, Tirupati-517 502) : Effect of herbal preparations (Phyllanthus emblica, Curcuma longa and Ocimum sanctum) on the performance of broilers. Tamilnadu J vet Anim Sci 2012, 8(4), 209-14.

An experiment was conducted with three types of herbal preparations viz Amla, Turmeric and Tulasi either alone or in combination with nine dietary treatments to study the performance of broilers(n = 216). The better body weight gain (P<60>0.05) and higher feed intake (P<60>0.01) were significant in 0.25% herbals combination groups compared to control group through out the experimental period. However, the best feed efficiency (P<60>0.01) was noticed in 0.25% Tulasi leaves powder and 0.25% herbals combination groups compared to control group. The feed cost per kg live weight gain was lowest in the 0.25% herbals combination groups compared to other groups. The different types of herbals either alone or in combinations at 0.25% and 0.5% levels did not influence the carcass traits, SGOT, SGPT, Serum Cholesterol and Immune response (HI litre to ND Vaccination). It is inferred that supplementation of Tulasi leaves powder or herbals combination at 0.25% level in broiler diets can reduce the cost of production, without affecting their performance.

3 tables, 20 ref

009644   Sen A R;Muthukumar M;Naveena B M (NO, National Research Centre on Meat, Hyderabad-500 039, Email: senarup@rediffmail.com) : Colour defects, quality and shelf life of commercially processed broiler carcass. Indian J Poult Sci 2009, 44(1), 91-5.

Commercially reared market age (6 to 8 weeks) broilers (n=200) of mixed sex were studied for color variation in two poultry processing units of Hyderabad city, India over a six months period. Bruised, unbruised and overscalded leg tissues were evaluated for pH, CIE color values, cook loss% and Water holding capacity (WHC). The leg cuts were stored at refrigerated temperature (1°C) and pH, CIE color values, microbial counts and sensory odor scores were recorded on 0, 3, 6 and 9th day of storage. The majority of bruises were found in leg and wing region. Dislocated femurs associated with bruises were most frequently (10.76%) observed followed by wing dislocation (4.61%). Significantly (P<60>0.05) higher cook loss and lower WHC was noticed in bruised sample than unbruised. Bruised legs exhibited lower L* and higher a* value (more red) compared to unbruised sample. The microbial counts did not differ (P<62>0.05) between bruised and unbruised sample. Bruised and over scalded leg tissues exhibited spoiled odor on 9th day of refrigerated storage where as no off odor was detected in unbruised broiler leg tissue. From the present study it is concluded that color variation observed in broiler carcasses in commercial poultry processing units of Hyderabad city were mostly because of over scalding and dislocated femur with bruises, which resulted in lower shelf life.

009643   Pandiyan C;Annal Villi R;Kumaresan G; Rajarajan G;Elango A (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002) : Effect of incorporation of whey protein concentrate on quality of ice cream. Tamilnadu J vet Anim Sci 2012, 8(4), 189-93.

Ice cream was prepared by replacing skimmed milk powder (SMP) with whey protein concentrate (WPC) with the objective of improving the quality of ice cream. Ice cream was prepared by replacing SMP at four different levels viz., 10 (Tl), 20 (T2), 30 (T3) and 40 (T4) per cent keeping a control without incorporation of WPC. A significant (P<60>0.05) difference in the acidity of the ice cream was observed between the control and treatments. The fat and total solids contents were not statistically significant between treatments. The protein content of control and the treatments Tl, T2, T3 and T4 were 4.63, 5.99, 6.75, 7.55 and 8.36% respectively showing a significant difference (P <60> 0.01) among treatments. The melting time (in minutes) of the control, T1,T2,T3 and T4 were 6.20, 6.15, 5.44, 4.68 and 4.63 respectively and showed a significant difference (P <60> 0.01). It was found that the melting time of ice cream decreased as the percentage of WPC increased. All the samples showed no significant difference for total sensory scores. The results suggest that the replacement of SMP up to 40 per cent level with WPC in ice cream mix has increased the protein content of ice cream without affecting its sensory qualities.

3 tables, 12 ref

009642   Hemalakshmi V;Thejomoorthy P;Sriram P; Mathuram L N (Veterinary Pharmacology and Toxicology Dep, Madras Veterinary Collge, Vepery, Chennai-600 007, Email: drthejo@rediffmail.com ) : Hypoglycemic and antioxidant activities of methabolic extract of eclipta alba in experimentally induced diabetes mellitus in rats. Tamilnadu J vet Anim Sci 2012, 8(4), 215-26.

Hypoglycemic and antioxidant effects of methanolic extract of Eclipta alba in alloxan induced diabetic model in albino rats was examined. Diabetes mellitus was induced by injecting alloxan monohydrate dissolved in normal saline at the dose rate of 120 mg/kg b.wt. intraperitoneally as a single dose in rats Diabetes was confirmed after a fortnight by estimating serum glucose level and rats with blood glucose level more than 200 mg/dl were selected for study. The animals received methanolic extract of Eclipta alba at the dose rate of 100, 200 and 400 mg/kg body weight per os for next four weeks. Glibenclamide was used as a reference drug at 600 g/kg body weight per os. Serum glucose was estimated at weekly intervals and urea, creatinine, cholesterol and triglycerides were assayed at the end of experiment period. Antioxidant efficacy was evaluated by canying out lipid peroxidation, enzymatic and non-enzymatic assays in liver homogenate. Treatment with methanolic extract of Eclipta alba brought about a significant reduction in serum glucose (P<60>0.01) at the dose rate of 400 mg/kg body weight. The elevated serum biochemical parameters due to diabetes were significantly reduced by methanolic extract at the dose rate of 400 mg/kg body weight. Further, the increased levels of lipid peroxidation, catalase and superoxide dismutase were reduced significantly (P<60>0.05) whereas decreased content of reduced glutathione was corrected to normal by methanolic extract at 400 mg/kg body weight dose.

4 tables, 41 ref

009641   Chandralekha S;Babu A J;Moorthy P R S; Karthikeyan B (Livestock Products Technology Dep, College of Veterinary Science, Tirupati-517 502) : Process optimization for the development of value added chicken meat balls. Tamilnadu J vet Anim Sci 2012, 8(4), 176-80.

Repeated trials were conducted for incorporating the appropriate binder at right percentage for the development of value added chicken meat balls. Three different binders viz. bengal gram flour, cornflour and soy flour each at three different levels viz., 5, 10 and 15 percentages were added to prepare the value added chicken meat balls to select a binder at its optimum desirable level. Among different treatments chicken meat balls incorporated with Bengal gram flour at 10 percent level had recorded significantly (p<60>0.05) higher yield, emulsion stability and higher water holding capacity and better organoleptic traits than the rest of the formulations. Hence incorporation of bengal gram flour at 10 percent level in chicken meat balls was considered to be optimum for all the desired qualities of a value added meat product.

3 tables, 13 ref

009640   Agarwal M;Bhagat N;Agrawal K;Jain R (Home Science Dep, Rajasthan Univ, Jaipur-302 004, Email: muktahsc@gmail.com) : Microbial quality of ready to eat products of groundnut. J phytol Res 2010, 23(1), 105-7.

Microbiological quality of ready to eat products of groundnut (Arachis hypogaea L.) namely roasted groundnut, singdana and chikki (70 samples each collected randomly) revealed that all the samples irrespective of the place of collection showed high microbiological contamination. In the samples of roasted groundnut, singhdana and chikki the mean total viable counts were 1.95 x l0⁵/g, 3.63 x 10⁵/g, and 1.92 x 10<6>5/g, respectively, while the mean total microbial counts were O.10 x 10⁵g, 0.26 x 10⁵, 0.77 x 10⁵g, respectively. Coliform counts were indicative of the fecal contamination. The fungi which predominated in the ready to eat products of groundnut were Aspergillusflavus, A. niger, A. fumigatus, A. candidus, A. aculeatus and Penicillum citrinum. The mean total fungal count in roasted groundnut, singhdana and chikki was 0.09 x 10⁵/g, 0.17 x 10⁵g and 0.04 x 10⁵g, respectively. The ready to eat products of groundnut viz. Roasted groundnut, singhdana and chikki collected from Jaipur City showed high microbial counts in the present study.

2 illus, 1 table, 12 ref

008589   Yathindra L (National Institute of Fashion Technology, Ministry of Textiles, Bangalore-560 034) : Design for human energy a design methodology that incorporate traditional manufacturing technique. Indian J Tradl Knowledge 2012, 11(2), 296-304.

Global concerns towards environment have been consistently increasing. The whole world is moving towards the energy conservation and use of alternative natural methods in every walk of life. Simultaneously, there has been an enormous Value, demand and a preference which is growing for niche hand crafted products. The whole perception towards the handmade product and environment friendly products is fast changing and is looked at as almost divine, be it hand woven Japanese silk or handcrafted Swiss wrist watches. These products have attained a special status catering to very niche clientele. One can clearly connect the vacuum of availing the natural human resources/expertise and at the same time produce product of very high value, also contributing in a small way to the green revolution. In this paper, it proposes a design methodology wherein products are strategically designed in such way that the human energy and traditional knowledge/skills are leveraged to develop new generation of sustainable product.

7 illus, 11 ref

008588   Tasdemir M;Caneba G T (Marmara Univ, Technology Faculty, Ziverbey, 34722 Istanbul-Turkey, Email: munir@marmara.edu.tr) : Modification of morphology of PS/LDPE/Mg(OH)₂ and PS/LDPE/SBS/Mg(OH)₂ polymer composites by supercritical CO₂. J Polym Mater 2011, 28(2), 203-13.

Authors explore a supercritical carbon dioxide processing method that utilizes CO₂ to disperse Mg(OH)₂. The structure and properties of the composites are characterized using a scanning electron microscopy (SEM), Differential scanning calorimeter (DSC) and Energy dispersive X-ray spectroscopy (EDS). Furthermore, PS/LDPE/SBS/Mg(OH)₂ polymer composites were subjected to examinations to obtain their tensile strengths, elasticity modulus, % elongation, Izod impact strength, hardness, Heat deflection temperature (HDT), Vicat softening point and Melt flow index (MFI).

8 illus, 5 tables, 19 ref

008587   Sridevi K;Soundararajan S;Palanivelu K (NO, Central Institute Plastics Engineering and Technology, Guindy, Chennai-600 032, Email: ssrajank@yahoo.co.in) : Mechanical, physical and thermal properties and characterization of nano composites of PP/EPDM blend. J Polym Mater 2011, 28(2), 171-85.

Blends of polypropylene (PP) and ethylene-propylene-diene monomer (EPDM) were prepared in a co-rotating Twin Screw Extruder at different proportions of EPDM. Initially the mechanical properties of PP/EPDM blend was determined and optimized at 15% EPDM at which the Impact strength is drastically increased whereas the modulus and strength were decreased. Nanocomposites of PP/EPDM(15%) were prepared by melt blending technique with treated nanoclay(1-7%). The Tensile strength, tensile modulus, flexural strength and impact strength of PP/EPDM nanocomposites were improved and achieved optimum at a nanoclay content of 5%. Higher flexural modulus was achieved at 7% nano clay but the izod impact strength was little lowered. Water absorption was lowered and Thermal stability was improved by the addition of nanoclay to PP-EPDM(15%) blend.

13 illus, 7 tables, 28 ref

008586   Singh S;Chakraborty M;Murthy Z V P (Chemical Engineering Dep, Sardar Vallabhbhai National Institute of Technology, Surat-395 007, Email: zvpm2000@yahoo.com) : Microwave-assisted synthesis of poly(ether sulfone)- advantages over conventional synthesis. J Polym Mater 2011, 28(2), 231-43.

Poly(ether sulfone) belongs to the family of high temperature thermoplastics with excellent thermal stability and mechanical strength. Application of microwave-irradiation as the heat source for the condensation polymerization for the efficient synthesis of poly(ether sulfone) is demonstrated. A modified microwave reaction system incorporating overhead agitator and condenser was used to conduct the synthesis of poly(ether sulfone). Microwave-irradiation resulted in 85% reduction in polymerization time for the comparative product profile. Chain structure of the synthesized polymers was established using AMR and FTIR spectroscopy. DSC analysis was performed to establish the glass transition temperature of the polymer, and molecular weight measurements were performed to ascertain the molecular weight characteristics and distribution. Polymer film surface characteristics and composition were studied using SEM and EDX.

9 illus, 3 tables, 46 ref

008585   Singh A V;Lilak Nath;Guha M (Pharmaceutical Sciences Dep, Dibrugarh Univ, Dibrugarh-786 004, Email: akhileshvikram@gmail.com) : Synthesis and characterization of highly substituted acetylated moth bean starch. J Polym Mater 2011, 28(2), 275-83.

This study was carried out to understand and establish the changes in physicochemical parameter of moth bean starch (MBS) after acetylation. Highly substituted starch acetate was prepared by reaction with native MBS with acetic anhydride using pyridine as organic solvent. Their formation was confirmed by the titrimetric analysis and Fourier transforms infra red spectroscopy (FT-IR). The presence of absorption band in FT-IR Spectra at 1748 cm^-1 confirmed the carbonyl group attachment. The thermal behavior of native and acetyl substituted MBS was investigated using thermo gravimetric method (TG-DTA). The results reveal that highly substituted starch acetate was more thermally stable as compared to native form. The x-ray diffraction (XRD) patterns showed loss of crystalline nature and its transformation into amorphous form. The scanning electron microscopy (SEM) suggested that the smooth surfaces of starch granules were changed into fibrous form after acetylation.

7 ilus, 12 ref

008584   Sharma M P;Rama Anusha Mandavilli S N V (Alternate Hydro Energy Centre, Indian Institute of Technology, Roorkee-247 667) : Biodiesel from waste cooking oil for power generation. J Indian Wat Resour Soc 2010, 30(4), 37-43.

In the face of fast depleting fossil fuel resources and increasing gap between demand and supply of energy, the renewable energy, especially the biofuels seems to be the future alternatives. The waste cooking oil, available from restaurants, commercial hotels, households/kitchens, can be converted to biodiesel as substitute fuel for diesel. The biodiesel can be used either as blends with diesel or 100% biodiesel (B100) in existing diesel engines to generate power. Deals with the production of biodiesel from waste cooking oil (WCO) available from IIT Roorkee messes using transesterification process. The cost of biodiesel has been calculated as Rs. 7.30/- compared to Rs.38/-per litre ofpetro-diesel. A potential of 378 litre/annum of WCO has been assessed that can generate about 865kWh of electricity, thereby conserving the precious grid power. The power from various blends and cost of energy (COE) calculated using BSFC of various blends of biodiesel (B ₁₀₀, B₅₀, B₄₀, B₃₀, B₂₀, B₁₀) has shown that COE from B₁₀₀ is minimum (Rs.6.56) compared to Rs.15.90 from B₂₀ and Rs. 18.63 per kWh from neat diesel alone indicating that use of B₁₀₀ with 8-10% derating of power can be well recommended for use as 'farm fuel' by Indian farmers in agricultural fields with improved environmental benefits. The technology described can be applied to non-edible oil with high FFA contents.

2 illus, 4 tables, 32 ref

008583   Saimmai A;Rukadee O;Sobhon V;Maneerat S (Food Science Technology Dep, Faculty of Agricultural Technology, Phuket Rajabhat Univ, Phuket 83000, Thailand, Email: suppasil.m@psu.ac.th ) : Biosurfactant production by Bacillus subtilis TD4 and Pseudomonas aeruginosa SU7 grown on crude glycerol obtained from biodiesel production plant as sole carbon source. J scient ind Res 2012, 71(6), 396-406.

This study presents isolation of biosurfactant (BS)-producing bacteria, Bacillus subtilis TD4 (BsTD4) and Pseudomonas aeruginosa SU7 (PaSU7), from palm oil contaminated soil. BS production was done by using a minimal salt medium with used crude glycerol as carbon and commercial monosodium glutamate as nitrogen source. After microbial cultivations at 30°C under optimum conditions, BSs produced by &TD4 and PaSU7 reduced surface tension of culture supernatant to 30 mN/m with BS yield of 2.65 and 2.25 g/1, respectively. BSs could reduce surface tension of pure water to 26.0 and 28.0 mN/m with critical micelle concentration (CMC) of 12 mg/1 (&TD4) and 20 mg/1 (PaSUV). BS produced by BsTD4 exhibited higher oil recovery efficiency than that produced by PaSU7. Both BSs could recover oil more effectively than synthetic surfactants, could enhance solubility of PAHs, and can emulsify various oil and hydrophobic compounds.

6 illus, 4 tables, 33 ref

008582   Saikrishna S;Sushma Rani T;Jadhav B A (College of Food Science and Technology, 2.A.N.G.R.A.U. Bapatla, Bapatla, Andhra Pradesh) : Development of nutritionally enriched banana cake with the incorporation of finger millet. Indian J Nutr Diet 2011, 48(4), 158-61.

The study was undertaken to enhance the nutritional characteristics of banana cake with the incorporation of finger millet flour. The refined wheat flour was incorporated with finger millet flour at levels of 30 and 40 per cent and duly selected for study of their acceptability. Moisture content, carbohydrates, proteins, fat, dietary fiber, minerals and sensory attributes like appearance, flavor, texture and overall acceptability were analyzed by standard methods. It can be concluded from the results that the finger millet flour upto 40 per cent can be incorporated for successful improvement of nutritional and organoleptic characters. The use of finger millet flour also enhances the dietary fiber and mineral contents (iron and calcium).

3 tables, 2 ref

008581   Roy Chowdhury A;Bhattacharyya A K; Chattopadhyay P (Food Technology Dep, Techno India, E.M. 4/1, Sector-V, Salt Lake, Kolkata-700 091, Email: aditi_royc@yahoo.co.in) : Functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. Indian J nat Prod Resour 2012, 3(3), 347-53.

Jackfruit (Artocarpus heterophyllus Lam.) is widely cultivated in India and its neighbouring countries as well as in parts of Africa. After the consumption of the edible portion of the ripe fruit, the seeds, rich in carbohydrate and protein, are usually discarded as a waste. The present work was undertaken to investigate the functional properties of raw and blended jackfruit seed flours with a view to provide useful information for its effective utilization along with wheat flour for various food formulation. It was observed that lye-peeled seeds are low in nutrient content, but had a better acceptability in terms of colour and flavour. The present study revealed that jackfruit seed flour has a great potential for new food formulation along with wheat flour. The factors affecting the functional behaviours of the raw and blended jackfruit seed flours were studied. As the flour and its blends have good water and oil absorption capacities along with other desirable properties, such a blend can be used for developing bakery products and as protein supplements and functional ingredients in food formulations.

1 illus, 5 tables, 30 ref

008580   Poongodi Vijayakumar T;Mohankumar J B (Food Science Dep, Periyar Univ, Salem-636 011) : Drying characteristics of pretreated kodo and barnyard millet. Indian J Nutr Diet 2011, 48(4), 162-7.

The drying time of both kodo and barnyard millet grains was six hours for sun drying and 15 to 18 hours for shade drying. The overall drying rate of both kodo and barnyard millet on sun drying was significantly higher than shade drying. The weight-time relation was non-linear for sun drying and linear for shade drying of both millets. Hence shade drying may be considered as a best method of drying of selected millets though it takes long time than sun drying.

4 illus, 2 tables, 13 ref

008579   Muzaddadi A U;Basu S (Fish Processing Technology Dep, College of Fisheries, Central Agricultural Univ, Lembucherra, Tripura-799 210, Email: drarmaan@gmail.com) : Shidal-a traditional fermented fishery product of North East India. Indian J Tradl Knowledge 2012, 11(2), 323-8.

Survey was carried out in two states of Northeastern India namely Assam and Tripura to study the indigenous technology of Shidal (a pasty and solid, semi fermented fishery product) preparation, indigenous fish oil extraction method and shidal recipe preparation techniques and data were collected from the experts belonging to ethnic tribes, ethnic Bengali and Muslims communities. The skeletal method of shidal preparation had minor differences between the localities. The village fishers followed a method where semi-dried local varieties of Puntius spp. were utilized, whereas the commercial producers utilized the fully dried Puntius spp mostly imported from other Indian states, as the raw material. Moistened fish are tightly packed into an oil processed earthen pot and sealed almost airtight. Fish are allowed to get fermented anaerobically by some resident bacteria for about 6 months. Mainly the fish protein and lipid are broken down to some peptides, amino acids, fatty acids, indole, sketole, etc. producing a strong characteristic odour of shidal.

13 illus, 4 ref

008578   Misra N;Panda H S;Kapusetti G;Jaiswal S; Chooramani Gopal S;Sharma U S (School of Biomedical Engineering, Institute of Technology, Banaras Hindu Univ, Varanasi-221 005, Email: nira1953@yahoo.co.in) : Modification of PVC film and study the effect of glass transition temperature and biocompatibility. J Polym Mater 2011, 28(2), 139-48.

Medical grade poly(vinyl chloride) surface was modified with sodium sulfide by nucleophilic substitution of sulfur atoms in presence of a phase-transfer catalyst. Surface modified PVC was characterized with fourier transform infrared spectroscopy, scanning electron microscope, and differential scanning calorimetry. Migration or leaching of the plasticizer, di-(2-ethylhexyl) phthalate, was examined in petroleum ether followed by differential scanning calorimetry. The leaching test was a/so carried out with polyethylene glycol)-400 (PEG-400). The surface of modified PVC film was found to be extremely migration resistant of DEHP in petroleum ether and PEG-400. Clotting time measurement was performed on both modified and unmodified PVC, and observed almost equal value. It was reflected that there is no major change on its thrombogenicity. Further, blood compatibility of modified PVC was examined through haemolysis assay and suggested that it is nontoxic material for biomedical applications.

8 illus, 2 tables, 31 ref

008577   Lepcha S R;Gurung R;Arrawatia M L (NO, Science & Technology Dep, Development Area, Gangtok-737 101, Email: srlepcha@hotmail.com) : Traditional Lepcha craft Sumok-thyaktuk (Lepcha hat) and its conservation in Dzongu tribal reserved area (DTRA), Sikkim, India. Indian J Tradl Knowledge 2012, 11(3), 537-41.

The Sumok thyaktuk or Lepcha traditional hat is an oldest form of craft, unique and exclusive to the Lepcha tribe living in the Dzongu Tribal Reserve Area (DTRA) of Sikkim. The hat is intricately woven with the Ru or cane (Calamus acanthospathus), Po-young - local bamboo (Cephalostachyum capitatum). Each part of the hat and its artistic design hold its own traditional meaning and significance. The hat formed the headgear of the royal soldiers later on Sikkim Guard during the regime of Chogyal dynasty in Sikkim. Wearing the head gear in marriage ceremony, worships and other festivals is mandatory in the tribe. With the advent of other modern day's trendy outfits in the locality, these traditional head gear is now facing serious threat and is actually in the verge of extinction. Therefore, the present study is an attempt to study the detail work of art and to document them systematically for the conservation of this dying art.

13 illus, 7 ref

008576   Joshi V K;Sharma R;Girdher A;Abrol G S (Food Science and Technology Dep, Dr YS Parmar Univ of Horticulture and Forestry, Nauni, Solan-173 230, Email: vkjoshipht@rediffmail.com) : Effect of dilution and maturation on physico-chemical and sensory quality of jamun (black plums) wine. Indian J nat Prod Resour 2012, 3(2), 222-7.

Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal and therapeutic properties. To prepare jamun wine, the pulp was diluted with water in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with sugar (24°B), 100 ppm SO₂, 0.5% pectinase enzyme and DAHP (0.1%). The must was fermented with pure wine yeast Saccharomyces cerevisiae var. ellipsoideus (5% v/v) at 22±1°C. Jamun must prepared by dilution (1:2) gave better fermentation behaviour than the other two treatments. With the increase in dilution level, ethanol content and total esters increased while total soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the wines were matured for a year and then, evaluated for various physico-chemicals and sensory quality characteristics. TSS of jamun wine of different dilutions ranged from 8.6 to 10°B. Jamun fruit wine of TI (1:0.5 dilution) had the highest acidity, reducing sugars, total phenols and anthocyanin contents, whereas ethanol content and total esters were found higher in T₃ (1:2 dilution). The ethanol content of wines of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from T₂ (1:1 dilution) was adjudged the best with respect to, sensory qualities. On the basis of physico-chemical and sensory quality characteristics, jamun wine prepared by 1:1 dilution is considered best as table wine and maturation for a year improved the quality of wine considerably.

2 illus, 4 tables, 27 ref

008575   Hossain M A;Rahman M;Shabuz M Z R (Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dr. Kudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh, Email: anwar_bcsir@yahoo.com) : Assessing maintenance of quality standard for industrially processed biscuits in Bangladesh. Res Rev: J Statists 2012, 1(2), 1-10.

Data set collected from randomly selected packaged biscuit producers referred to as "Fortified High Energy Biscuit" and subjected to laboratory test of the level of some qualitative parameter of biscuit, such as moisture, protein, fat, sugar, carbohydrate, vitamin A, and iron. The test shows that most of the parameters are out of process control as assignable cause. This is violation of Acceptable Range as Prescribed by WFP (World Food Programme). Alarming outcomes emerged from our research which calls for immediate corrective measures.

7 illus, 7 ref

008574   Gupta A;Sharma P C;Tilakratne B M K S;Verma A K (Food Science and Technology Dep, Dr. Y S Parmar Horticulture and Forestry Univ, Nauni, Solan-173 230, Email: pht_anil@sify.com) : Physico-chemical characteristics and fatty acid composition wild apricot (Prunus armeniaca Linn.) kernel oil. Indian J nat Prod Resour 2012, 3(3), 366-70.

Some principle characteristics like fruit, stone and kernel weight and kernel and oil recovery as crude oil and physico-chemical characteristics of apricot (Prunus armeniaca Linn.) kernel oils were determined in the stones collected from different locations of Himachal Pradesh. Mean fruit weight of apricot fruits ranged between 8.0-15.1 g with the stone recovery of 12.7-22.2% having stone weight 1.78-1.92 g. Further, the kernel recovery was found ranging between 30.7-33.7% whereas kernels gave oil yield of 45.6-46.3% crude oil. The study further revealed that the colour of apricot kernel oil was yellow whereas acid value; peroxide value; iodine value and saponification value were reported as 2.27-2.78 mg KOH/g; 5.12-5.27 meq/kg; 100.2-100.4 g I₂/100 g and 189.8-191.3 mg KOH/g oil, respectively. The fatty acid profile of these oils showed that the oleic (62.07-70.6%); linoleic (20.5-27.76%); linolenic (0.4-1.42%); palmitic (5.0-7.79%) acids are present in major quantity, while palmitoleic acid (0.48-0.70%) in small quantities. Vitamin E contents were present in oil to the extent of 72-107 mg/100 g. Apricot oil was characterized by its high contents of oleic and linoleic acid. The apricot oils because of the fatty acid composition indicates that they may be suitable as edible oils and vitamin E rich contents make these oils suitable for use in preparation of cosmetic and moisturizing creams for dry skins, massaging oils and for industrial use.

4 tables, 18 ref

008573   Chaudhary R;Pareek N;Sharma S (Home Science Dep, Food Science and Nutrition Banasthali Univ, Rajasthan-304 022) : Development of nutritious soy blended mathari enriched with lotus stem powder. Indian J Nutr Diet 2011, 48(4), 168-72.

Food scarcity is a scourge that has been playing havoc in all developing countries of world including our own. To bring about healthy life, it is necessary to have sufficient and nutritive diet, but this is possible only when people become aware of the nutritional importance of locally available foods. In conclusion, the developed recipe obtained good scores for overall acceptability on the basis of 9 point hedonic scale. Developed mathari was rich in iron and protein and the quality of protein in such product was substantially improved through blending of cereals and defatted soy flour. Therefore, additional supplementation of nutrients by the incorporation of easily available food sources in household recipes would have a beneficial effect on nutritional status and health condition of vulnerable groups. One serving of Mathari was equal to l00g.

3 tables, 10 ref

008572   Carraher C;Francis A M (Chemistry and Biochemistry Dep, Florida Atlantic Univ, Boca Raton, FL-33 431, Email: carraher@fau.edu) : Water-soluble cisplatin-like chelation drugs from chitosan. J Polym Mater 2011, 28(2), 187-201.

Cisplatin-like derivatives have been made from the reaction of chitosan and tetrachloroplatinate. The products are partially water soluble. Mass spectrometry, elemental analysis, and infrared spectroscopy results are consistent with chelation occurring between the amine groups on the chitosan and the tetrachloroplatinate forming H₂N-Pt-NH₂ linkages to the chitosan rings.

3 illus, 9 tables, 53 ref

008571   Baskaran R;Sarojadevi M;Vijayakumar C T (Polymer Technology Dep, Kamaraj College of Engineering and Technology, S.P.G.C. Nagar, K. Vellakulam Post, Tamil Nadu-625 701, Email: msrde2000@yahoo.com) : Effect of nano zinc oxide on mechanical and thermal properties of unsaturated polyester/nano zinc oxide composites. J Polym Mater 2011, 28(2), 215-29.

Elegant approach of homogenous precipitation technique was used for synthesis of nano zinc oxide. The size of the nanoparticles and dispersion of nanoparticles in unsaturated polyester resin matrix were analyzed by transmission electron microscopy (TEM). The particle size was found to be around 40-50 nm. Unsaturated polyester/nano zinc oxide composites containing different nano zinc oxide concentration (1, 3, 5, 7 and 9 wt%) were prepared by casting technique and subsequently crosslinked using methyl ethyl ketone peroxide catalyst. The mechanical, thermal and morphological properties of nanocomposites were studied. The tensile, flexural and impact strength of nanocomposites increased up to 3 wt% loading of nano zinc oxide. The morphology of the impact fracture surface of nanocomposites was analyzed by means of SEM. Dynamic Mechanical Analysis (DMA) showed the storage modulus and glass transition temperature of nanocomposites were increased up to 3 wt% loading of nano zing oxide in unsaturated polyester. The nanocomposites showed higher thermal stability in comparison with pure cured unsaturated polyester.

12 illus, 1 table, 30 ref

008570   Ayhan V (Technical Educational Faculty, Sakarya Univ, 54187 Esentepe, Sakarya, Turkey, Email: veziray@gmail.com) : Application of Taguchi methods to investigate factors affecting the kinematic viscosity of methyl ester of tobacco seed oil. Asian J Chem 2011, 23(2), 740-4.

Vegetable oils and their esters are alternative renewable fuels for compression ignition engines. One of the main difficulties of using vegetable oils as fuel in diesel engines is their high kinematic viscosity. Transesterification appears to be the most promising technique to reduce the viscosity. Reaction temperature, alcohol/oil molar ratio, type and amount of catalyst, reaction duration and the water content in free fatty acid are the most important parameters in biodiesel production by the transesterification method. One of the most important issues in biodiesel is the viscosity and the factors affecting it for achieving EN 14214 standards. In this study, optimum levels of the variables affecting the viscosity of tobacco seed oil methyl ester were determined using Taguchi's technique at 40, 50 and 60 °C and 1/4, 1/6 and 1/10 of alcohol/oil molar ratios and addition of 0.5, 1.0 and 1.5% KOH and NaOH catalysts were chosen as parameters. The Taguchi design method revealed that choosing right catalyst, reaction temperature, alcohol/oil molar ratio and catalyst amount are important factors in view of optimization of kinematic viscosity of tobacco seed oil methyl ester.

2 illus, 5 tables, 24 ref

008569   Ali T M;Hasnain A (Food Science and Technology Dep, Karachi Univ, 75270 Karachi, Pakistan, Email: tahiramohsin@gmail.com) : Simple laboratory technique for comparing performance of baking powders. Asian J Chem 2011, 23(2), 720-2.

A very simple and low cost laboratory technique that could be used on routine basis to monitor and control the quality of baking powders was studied. This technique did not require preparation of any dough or solution prior to analysis. Simply by measuring the volumetric flow rate of liberated CO₂ gas; the baking powders with different leavening acid compositions could be compared and thereby classified into slow and fast acting baking powders.

1 illus, 2 tables, 20 ref

008568   Abraham A A;Chauhan R;Srivastava A K;Katiyar M;Tripathi D N (Rubber and Adhesive Div, Defence Material and Stores Research and Development Establishment, Kanpur-208 013, Email: anuanna6@gmail.com) : Mechanical, thermal and electrical properties of epoxy foam. J Polym Mater 2011, 28(2), 267-74.

Epoxy foams were made at ambient conditions, by simultaneous crosslinking and foaming, using an amine-amide adduct as curing agent and polymethyl hydrosiloxane as blowing agent which can result in the evolution of hydrogen gas by reacting with the curing agent. The foam composition consisted of a combination of aromatic and aliphatic epoxy resins, foam stabilizer and nucleating agent to control the foam properties. Foams of different densities (0.15, 0.25, 0.35 and 0.45 g/cm³), were prepared by varying the weight percentage of blowing agent in the compositions. Microstructure of the foams were studied using scanning electron microscopy (SEM). The effect of microstructure of the foams on the mechanical, thermal and dielectrical properties was then studied using different methods like compression test, dynamic mechanical analysis (DMA), thermal mechanical analysis (TMA) etc. The properties of the foam were observed to be strongly dependent on the microstructure of the foams.

5 illus, 3 tables, 16 ref

007569   Zadeh S S;Begum K (Studies in Food Science and Nutrition Dep, Mysore Univ, Manasagangotri-570 006) : Nutrient intake of adults with normal and disturbed sleep. Indian J Nutr Diet 2011, 48(1), 18-25.

6 tables, 19 ref

007568   Usha Ravi;Menon L;Gomathy G;Parimala C; Rajeshwari R (School of Food Science, M O P vaishnav College for Women, <35> 20, IV Lane, Nungambakkam High Road, Chennai-600 034, Email: usharavi62@gmail.com) : Quality analysis of indigenous organic Asian Indian rice variety- Salem samba. Indian J Tradl Knowledge 2012, 11(1), 114-22.

Rice is the world's most important food crop and is a primary food source for over one third of the world's population. The current scenario in the food and agriculture sector marks the sudden increase in concern towards organic farming and conservation of genetic biodiversity in rice production. The objective was to analyze the various quality aspects in terms of proximate and nutrient composition, physical characteristics, milling characteristics and physicochemical characteristics and cooking quality of organically grown traditional indigenous Asian Indian rice variety - Salem samba. The nutrient content of Salem samba was found to be relatively higher when compared to conventional rice varieties. And based on its proximate composition it was identified to give soft and non waxy cooked rice with medium amylose content which is ideal for cooking. Based on milling characteristics it was identified that parboiled milling is highly suitable. In terms of physiochemical characteristics, the indigenous rice variety Salem samba was identified to have a high intermediate gelatinization temperature and also formed a hard gel in terms of its gel consistency. The cooking quality was found to be satisfactory and was identified to have close interrelationship with physicochemical characteristics.

47 ref

007567   Udota H I J;Umoudofia S J (Food Science & Technology Dep, Uyo Univ, Uyo, Akwa Ibom State, Nigeria, Email: annudota@yahoo.com) : Heavy metal contamination of some selected Nigerian and imported alcoholic drinks. J Ind Pollut Control 2011, 27(1), 1-4.

Heavy metal contents in selected imported and Nigerian beers were investigated. In addition samples from locally produced gin called "ufofop" and 2 commercially marketed gin were also analysed for heavy metal contents. Atomic Absorption spectrophotometer method as contained in AOAC was used for all determinations. The gin 'ufofop' was found to contain Cu (3.1625 to 6.212), Zn (0.325 to 5.000), Iron (6.000 to 28.500), pb (3.000 to 6.75) and Al. (0.220 to 0.715) mg.L. Apart from Zinc all other samples of 'ufofop' contained heavy metal in excess. The metals were traced largely to the use of galvanized metal drums which have generally replaced traditional clay and wooden vessels in many countries. The health hazard of such heavy metals is worrisome. The results obtained from the imported and Nigerian beers as well as the two commercial gins were within recommended limits indicating their suitability for consumption as far as heavy metal is concerned.

4 tables, 10 ref

007566   Thokchom S;Joshi S R (Microbiology Laboratory, Biotechnology & Bioinformatics Dep, North-Eastern Hill Univ, Shillong-793 022, Email: srjoshi2006@yahoo.co.in) : Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya. Indian J Tradl Knowledge 2012, 11(1), 139-42.

In the investigation, Tungrymbai, an ethnic fermented soybean food of the ethnic tribes of Meghalaya, India was analyzed for the proximate microbial and chemical changes occurring in the fermented product due to preparation method. Among the aerobic mesophilic forms, lactic acid bacteria (LAB), Enterobacteriaceae, spore formers, yeast and fungal counts; the microbial loads of spore forming bacteria count were not affected in the post-cooked Tungrymbai as compared to other counts. The pH and total titratable acidity were higher in the pre-cooked Tungrymbai while moisture content was higher in the post-cooked sample. The microbes that were prevalent in both the pre-cooked and post-cooked fermented samples were Bacillus subtilis, Enterococcus durans, Vagococcus lutrae, Staphylococcus equorum and Saccharomyces sp. However, probiotic bacteria like Lactobacillus were not detected in post-cooked samples indicating that the preparation method significantly altered the composition of lactic acid bacteria.

1 table, 22 ref

007565   Targais K;Stobdan T;Mundra S;Ali Z;Yadav A; Korekar G;Singh S B (NO, Defence Institute of High Altitude Research (DRDO), Leh-Ladakh-194 101, Email: ts_mbb@yahoo.com) : Chhang-a barley based alcoholic beverage of Ladakh, India. Indian J Tradl Knowledge 2012, 11(1), 190-3.

Chhang is one of the important and indispensable barley based alcoholic beverage prepared and consumed by the people of Ladakh for centuries. Chhang forms a part of sociocultural life and no social activities is complete without the beverage. It quenches thirst, gives energy and provides nutrition. Kholak made of chhang and barley flour is a preferred food of shepherds. Steps involve in chhang preparation includes cleaning and boiling of barley grains, cooling, addition of starter culture, fermentation, filtration and blending. The beverage was analysed for alcohol content, pH and titrable acidity using standard analytical methods. Results showed that the fermented beverage contains 5-7% alcohol, pH 3.6 to 3.8, acidity 0.55 to 0.65%.

8 illus, 1 table, 3 ref

007564   Tamang J P;Tamang N;Thapa S;Dewan S;Tamang B; Yonzan H;Rai A K;Chettri R;Chakrabarty J;Kharel N (Food Microbiology Laboratory, Sikkim Government College, Sikkim Univ, Tadong-737 102) : Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of Northeast India. Indian J Tradl Knowledge 2012, 11(1), 7-25.

Very few have realized that the North East India is the centre of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 250 different types of familiar and less-familiar ethnic fermented foods and alcoholic beverages are prepared and consumed by the different ethnic people of North East India, which include milk, vegetable, bamboo, soybean, meat, fish, cereal and alcoholic beverages. Diverse microorganisms ranging from filamentous fungi to enzyme and alcohol producing yeasts, lactic acid bacteria, bacilli and microccoci are associated with fermentation and production of ethnic foods and alcoholic drinks. Ethnic foods are fermented naturally, except the alcoholic beverages which are produced by using consortia of microorganisms in the form of dry, cereal-based starter. Diversity within the species of lactic acid bacteria and bacilli has created the ethnic foods with different sensory characteristics. It has demonstrated that functional microorganisms present in the ethnic fermented foods of North East have many biological functions enhancing the health-promoting benefits, bio-preservation of perishable foods, bio-enrichment of nutritional value, protective properties and therapeutic values.

8 tables, 76 ref

007563   Shrivastava K;Greeshma A G;Srivastava B (Microbial Biotechnology Laboratory, Forestry Dep, North Eastern Regional Institute of Science and Technology, Nirjuli-791 109, Email: karuna.nerist@gmail.com) : Biotechnology in tradition-methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh. Indian J Tradl Knowledge 2012, 11(1), 194-201.

Traditional fermented foods and beverages occupy special place in North-Eastern states of India particularly in Arunachal Pradesh due to their nutritive value, taste, health aspects, social, ritual and cultural importance. Among ingredients of traditional beverages, starter cultures are source of yeast cells which is responsible for conversion of carbohydrate into ethanol. Starter cultures are prepared by the local people themselves, in which female members of the community are generally involved. Arunachal Pradesh is an ethnically diverse state and so its method of starter preparations. This paper mainly deals with the review of traditional process technology and the raw materials used for the preparation of starter cultures by different tribes of Arunachal Pradesh. For this purpose, a field study was conducted among major tribes residing in 14 districts following participatory and conventional methods. The data were also collected on the cost incurred, time of preparation and period of storage of starter cultures in their traditional systems.

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