007562   Shrivastava K;Greeshma A G;Srivastava B (Forestry Dep, North Eastern Regional Institute of Science and Technology, Nirjuli-791 109, Email: karuna.nerist@gmail.com) : Biotechnology in tradition- a process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, Northeast India. Indian J Tradl Knowledge 2012, 11(1), 81-9.

North eastern region of India in general and Arunachal Pradesh in particular is well known for their age old practice of preparation of alcoholic fermented beverages. These beverages are produced manually and locally using traditional practices as transferred to them by their ancestors. There are 25 major and about 125 sub-tribes inhabiting in the state. These ethnic groups offer an excellent opportunity for studying their traditional practices of preparing alcoholic drinks. Different cereal and millet based fermented beverages are major dietary constituent of their day to day life. These drinks are considered nutritious and of high caloric value. However, whole fermentation process is done without any technical control and hygienic input. In this paper, traditional biotechnological processes of alcoholic beverage preparation as followed by 21 different tribes residing in 14 (out of 16) districts of Arunachal Pradesh, their consumption pattern and per capita consumption of these beverages have been documented. Socio-cultural importance of alcoholic drinks in relation to tribal lifestyle of the state has also been studied.

7 illus, 16 ref

007561   Sharma R;Joshi V K;Rana J C (Food Science and Technology Dep, Dr Y S Parmar Horticulture and Forestry Univ, Nauni, Solan-173 230, Email: drrakes@gmail.com) : Nutritional composition and processed products of Quince (Cydonia oblonga Mill.). Indian J nat Prod Resour 2011, 2(3), 354-7.

Investigation was undertaken with the aim to develop processed products from Cydonia oblonga Mill, commonly known as Quince. It is the cheaper, highly nutritious underutilized fruit of sub-Himalayan regions which has great economic and medicinal potential. The fruits are known to be hypoglycaemic, anti-inflammatory and anticarcinogenic and act as a tonic for heart and brain. Fruits were analyzed for various physico-chemical properties. Analysis of the edible part of the fruit gave: moisture, 84.6; total soluble solids, 14.2; total sugars, 9.0; pectin, 1.8; crude fibre, 1.6; and tannins 0.8%, respectively and contains 16.8 mg/100 g ascorbic acid. Quince is also a good source of minerals like potassium, phosphorous and calcium. Processed products like jam and jelly were prepared and assessed for their nutritive quality and acceptability. The total soluble solids of jam and jelly were recorded to be 70° and 66° Brix. It was found that quince jelly contained more amount of ascorbic acid (12.60 mg/100 g) and pectin (1.32%) compared to jam. Organoleptic evaluation of processed products showed good acceptability. Overall, quince jelly was found best on the basis of nutritive and organoleptic qualities.

2 tables, 16 ref

007560   Sharma A (Subject Matter Specialist, Uttar Banga Krishi Viswavidyalaya, UDKVK, Chopra-733 216, West Bengal, Email: anjali.raj@rediffmail.com) : Traditional processing of Shotti (Curcuma angustifolia Roxb.)-a rhizome based ethnic weaning food. Indian J Tradl Knowledge 2012, 11(1), 154-5.

Paper explored the Traditional knowledge of rural women on processing of Shotti (Curcuma angustifolia; Family-Zingiberaceae) - a rhizome based ethnic weaning food, its collection patterns and temporal availability in the Uttar Dinajpur district of West Bengal, India. The information on preparation of weaning food and medicinal uses is based on the exhaustive interviews with local healers, practicing traditional system of medicine and elderly rural women. This knowledge is mainly confined to native people of North Bengal especially to the women of Rajbansi ethnic group. Details of the plant, parts used, method of preparation, dosage and mode of administration have been reported.

3 illus, 6 ref

007559   Shah J G;Dhami P S;Gandhi P M;Wattal P K (Nuclear Recycle Group, BARC, Trombay, Mumbai-400 055) : Decontamination of alpha contaminated metallic waste by cerium IV redox process. BARC Newsl 2012, 328, 55-61.

Decontamination of alpha contaminated metallic waste is an important aspect in the management of waste generated during dismantling and decommissioning of nuclear facilities. Present work on cerium redox process targets decontamination of alpha contaminated metallic waste till it qualifies for the non alpha waste category for disposal in near surface disposal facility. Recovery of the alpha radio nuclides and cerium from aqueous secondary waste streams was also studied deploying solvent extraction process and established. The alpha-lean secondary waste stream has been immobilised in cement based matrix for final disposal.

7 illus, 4 tables, ref

007558   Sanjay M K;Srideshikan S M;Vanishree V L;Usha M S;Philip Raj A;Gaddad S M;Shivannavar C T (Microbiology Dep, Gulbarga Univ, Gulbarga-585 106, Email: ctshiv@gmail.com) : Copper, zinc-superoxide dismutase from clinically isolated Escherichia coli: cloning, analysis of sodC and itsw possible role in pathogenicity. Indian J Microbiol 2011, 51(3), 326-31.

Superoxide dismutase has been discovered within the periplasm of several Gram-negative pathogens. We studied the Cu,Zn-SOD enzyme in Escherichia coli isolated from clinical samples (stool samples) collected from patients suffering from diarrhea. Antibiogram studies of the isolates were carried out to determine the sensitive and resistant strains. The metal co-factor present in the enzyme was confirmed by running samples in native gels and inhibiting with 2 mM potassium cyanide. A 519 bp sodC gene was amplified from resistant and sensitive strains of Escherichia coli. Cloning and sequencing of the sodC gene indicated variation in the protein and amino acid sequences of sensitive and resistant isolates. The presence of sodC in highly resistant Escherichia coli isolates from diarrheal patients indicates that sodC may play role in enhancing the pathogenicity by protecting cells from exogenous sources of superoxide, such as the oxidative burst of phagocytes. The presence of SodC could be one of the factors for bacterial virulence.

4 illus, 26 ref

007557   Rapsang G F;Joshi S R (Microbiology Laboratory, Biotechnology & Bioinformatics Dep, North-Eastern Hill Univ, Shillong-793 022, Email: srjoshi2006@yahoo.co.in) : Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya. Indian J Tradl Knowledge 2012, 11(1), 134-8.

Fermentation process for preparing tungtap- a traditionally fermented fish product consumed by the ethnic tribes of Meghalaya, is carried out at room temperature for a period of 3-6 months under slightly acidic condition and the end product is consumed along with regular meals. Pre-salted fish (Puntius spp. or Danio spp.) is mixed with fish fats and packed in earthen pots and left for traditional fermentation for a period of six months. Bacterial diversity associated with this fermented fish product contained Lactobacillus sp., Enterococcus faecalis, Enterococcus sp., Streptococcus sp., Micrococcus sp., Staphylococcus aureus, Staphylococcus saprophyticus, spores forming Bacillus sp, Bacillus subtilis, Bacillus cereus, Bacillus thuringiensis and halophilic bacilli. Yeasts characterized from the samples belong to Candida and Saccharomycopsis species.

4 illus, 1 table, 22 ref

007556   Pushpangadan P;Dan V M;Ijinu T P;George V (Amity Institute for Herbal and Biotech Products Development, 3-Ravi Nagar, Peroorkada P O, Thiruvananthapuram-695 005, Email: palpuprakulam@yahoo.co.in) : Food, nutrition and beverage. Indian J Tradl Knowledge 2012, 11(1), 26-34.

Food we eat, the beverages we drink and the nutrients we consume have a direct link to the culture, customs and beliefs we have inherited over the millennia. The food and drinking habit of people vary from place to place and these are largely influenced by the ambient biological wealth and environment. Further, food and drinking habits are influenced by weather and climtic conditions. India, being a vast country with a multitude of climatic, cultural, racial and religious diversities provide delightful gastronomic variations to the discerning connoisseurs. The ethnic food and beverages of different regions of India have been developed by generations of people keeping in view of the nutritional needs of the common man right from the craddle to the grave. Our ancestors have designed different types of food and beverages keeping in view of the nutritional needs of people of different age groups such as growing children, youth, working class, pregnant and nursing mothers, the sick and the old. The Ayurvedic concept of Rasayana therapy is now being confirmed by the recent advancements in genomics. Nutrigenomics, nutrigenetics, proteomics, metabolomics and transcriptomics, etc. have substantiated the holistic approach adopted by the Ayurvedic acharyas in dealing with human health and nutrition. In this article an attempt has beeen made to review our rich and varied ethnic food and beverages.

27 ref

007555   Premavalli K S;Wadikar D D (Defence Food Research Laboratory, DRDO, Siddarthanagar, Mysore-570 011) : Development and preservation of a ready-to-eat cumin based appetizer with natural ingredients. Indian J nat Prod Resour 2011, 2(3), 358-62.

Spices such as ginger, pepper, cumin, chillies and many others are known for their stimulating effect and are used as active ingredients in appetizers formulations. A ready-to-eat (RTE) appetizer in the form of a chewy munch i.e.jeera munch has been developed by using Response Surface Methodology (RSM). The experimental design with active ingredients as variables and quality parameters such as acidity, acceptability score as the responses was used. Among the ingredients, raisins were pre-processed by frying in stable fat and cumin seeds were pulverized to a fine powder prior to the main processing. The optimized composition of ingredients was processed by concentration and dehydration. The product had the proximate composition of fat, 7.83; protein, 8.82 and carbohydrates 70.7%, respectively supplying about 77.7 Kcals per munch. The munches packed in metalized polyester pouches had a shelf-life of 9 months at 28±5°C as well as 37°C storage.

3 illus, 3 tables, 17 ref

007554   Prathima B K;Kempanna C (Dairy Chemistry Dep, Dairy Science College, Karnataka Veterinary Animal and Fisheries Science Univ, Bangalore-560 024) : Quality characteristics of yoghurt prepared by substituting added skim milk powder with soy protein isolate. Indian J Nutr Diet 2011, 48(3), 106-14.

In the investigation, yoghurt developed by replacing added SMP with 25 per cent SPI and 1 per cent ST and LB culture revealed maximum sensory score by compared to control yoghurt. Modified yoghurt sample showed significant increase in protein content and better results in rheological characteristics compared to control sample. During storage at refrigerated temperature (5 ± 2°C), the viability of ST and LB declined at higher rate in SPI treated yoghurt compared to control. There was a higher rate of increased soluble nitrogen and acidity in added SPI yoghurt compared to control and had good shelf life upto 10 days.

6 tables, 12 ref

007553   Prabhakara Rao P G;Narsing Rao G;Nagender A; Jyothirmayi T;Satyanarayana A (Central Food Technological Research Institute-Resource Centre, Council of Scientific and Industrial Research (CSIR), Habshiguda, Uppal Road, Hyderabad-500 007, Email: rchyderabad@cftri.res.in) : Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango. Indian J Tradl Knowledge 2012, 11(1), 90-5.

Raw mangoes were dehydrated, powdered and mixed with other selected processed spice ingredients to obtain an instant pulihora mix (IPM). The instant mix was found to contain protein and fiber contents of 13.2 and 5.6%, respectively. The mix was a rich source of total polyphenols (636 mg/100 gm) and phosphorous (238 mg/100gm). The mix was found to be a good source of linoleic acid (6.62%). During storage, the free fatty acid and peroxide contents increased from 0.08 to 0.28% and 4.42 to 44.3 meq/kg of fat, respectively. Sorption isotherm revealed that IPM possessed non-hygroscopic nature though it contained 25% of the dehydrated raw mango powder. The critical moisture content of the mix was 12.95% which equilibrated at 65% relative humidity. Sensory analysis of the IPM reconstituted with cooked rice scored `good' (7.7) even after a storage period of six months.

2 illus, 4 tables, 23 ref

007552   Parimalavalli R;Kavitha S (Food Science Dep, Periyar Univ, Salem-636 011, Email: raghavharini@yahoo.com) : Glycaemic index and glycaemic load of wheat based foods. J Res-ANGRAU 2011, 39(1-2), 43-7.

Diabetes mellitus is widely prevalent all over the world affecting millions of people in both developed and developing countries. Wheat is one of the most important cereal crops in the world. The wheat based meal showed the lowest Glycaemic Response (QR) in non- insulin dependent diabetics because of its blood sugar reducing properties. The present study was aimed to prepare the wheat based foods based on particle size and method of cooking and to determine the Glycaemic index and Glycaemic load of the prepared foods. Broken wheat porridge, whole wheat flour porridge' and whole wheat flour chapathi were prepared. Six healthy non-medicated women aged from 40 to 50 years were selected. Blood samples were drawn before and at 30, 60, 90 and 120 minutes after consumption of the test meal. Glycaemic Index (GI) and Glycaemic Load (GL) were calculated. The glucose concentration after ingestion of 50 g carbohydrate from the whole wheat flour porridge was higher than the broken wheat porridge within 30 minutes. Broken wheat slows digestion and absorption of carbohydrate, hence it reduced the glucose response. The peak value was observed at 30 minutes ingestion of whole wheat flour chapathi. Broken wheat porridge and whole wheat flour porridge had low Glycaemic Index and whole wheat flour chapathi fell under medium Glycaemic Index food. The Glycaemic load of broken wheat porridge and whole wheat flour porridge was medium.

2 illus, 2 tables, 18 ref

007551   Pagote C N;Jayaraj Rao K (Dairy Technology Section, National Dairy Research Institute, Adugodi, Bangalore-560 030, Email: jaysharm@yahoo.com) : Khoa jalebi, a unique traditional product of Central India. Indian J Tradl Knowledge 2012, 11(1), 96-102.

Khoa jalebi is a popular sweet consumed in central parts of India. It is one of the foods consumed during fasting days by Hindus and Muslim community. In order to characterise the typical attributes of this traditional product, khoa jalebi samples were collected from Nagpur, Nasik, Indore, Raipur and Wardha cities and evaluated for sensory, physico-chemical and textural characteristics. The study showed that khoa jalebi resembled traditional maida jalebi but possessed thicker coils heavier in nature. The colour was light brown to dark brown and the texture was soft yet chewy. The number of coils was restricted to a maximum of four and sugar syrup remained embedded within the coils. The composition of the product varied widely the moisture, fat, protein, lactose, sucrose and ash contents being 18.21 - 28.69, 12.33 - 16.77, 2.78 - 6.98, 7.39 - 13.13, 15.20 - 48.07 and 0.60 - 1.29%, respectively. Variations were also observed in ingredients used for the preparation of khoa jalebi and the method adopted for manufacture varied from halwai to halwai. Hence, there is a need for characterization and process optimization for the preparation of khoa jalebi so that dairy industry can produce this khoa based sweet on large scale.

4 illus, 8 ref

007550   Khan Chand;Anupama Singh;Kulshrestha M (Post Harvest Process and Food Engineering Dep, College of Technology, GB Pant Agriculture & Technology Univ, Pantnagar-263 145) : Jaggery quality effected by hilly climatic conditions. Indian J Tradl Knowledge 2012, 11(1), 72-6.

Investigations were carried out for storage behaviour of jaggery samples, stored in polythene bags, IISR bins and hanging baskets under hilly climatic conditions of Uttarakhand. Samples were stored for a period of five months during which changes in product parameters such as moisture content, sucrose, reducing sugar and colour were determined at an interval of 30 days. The study revealed that the quality of jaggery was affected significantly by both containers as well as ambient conditions. All the quality attributes like reducing sugar, sugar and colour were affected by the storage conditions. Jaggery stored in IISR bins retained its quality throughout the study, whereas jaggery samples kept in hanging baskets and polythene bags deteriorated at faster rates. The moisture content jaggery samples increased from an initial value of 11.02-24.32% in open storage, while it only increased to 14.89% in bins and 15.84% in case of polythene bags. Similarly the change in percentage of sucrose, reducing sugar and colour was observed less for the samples kept in storage bins and polythene bags than for the samples kept in open storage. Overall, IISR bin preserved the quality better than the open and polythene bag storage.

2 illus, 2 tables, 8 ref

007549   Katekhaye S D;Kale M S;Laddha K S (Pharmaceutical Sciences and Technology Dep, Institute of Chemical Technology, Matunga, Mumbai-400 019, Email: shankar.katekhaye@gmail.com) : Simple and improved mathod for isolation of karanjin from Pongamia pinnata Linn. seed oil. Indian J nat Prod Resour 2012, 3(1), 131-4.

Study was undertaken with the objective to develop a simple method for isolation of karanjin from Karanja (Pongamia pinnata Linn.) seed oil. The seed oil was subjected to liquid-liquid extraction with methanol. The extract was further subjected to solvent partitioning followed by crystallization to get karanjin, purity of which was ascertained by HPLC. The purity of isolated karanjin was found to be 98%. Mass spectrum for the compound in EST⁺ mode showed signals at 293 [M+H]⁺, which confirmed the molecular weight to be 292. From IR, ¹H and ¹³C NMR spectral data, structure elucidation was done and the structure was conformed as karanjin.

^ssc2 illus, 1 table, 17 ref

007548   Karthik P;Ezhilarasi P N;Anadharamakrishnan C (Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore-570 020, Email: anadharamakrishnan@cftri.res.in) : Preparation of docosahexaenoic acid (DHA) nanoemulsion and investigation of its stability. Sci Soc 2011, 9(2), 83-6.

Docosahexaenoic acid (C22:6 DHA) is derived from marine algae. In-vitro, live animal and human trials suggested that DHA has beneficial effects on human health, including prevention and curing of cognitive disorders, cardiac and circulatory disorders and inflammatory disorders, etc. Nanoencapsulation can protect the risk of oxidation of polyunsaturated DHA from the surrounding environment such as higher temperature, air, pH and light. In this study, DHA nanoemulsion was prepared by oil in water (O/W) emulsion method using different types of emulsifiers, respectively. The stability of emulsion was analyzed by storage condition, colour and phase separation. The emulsion droplet size distribution and structure were analyzed by trinocular microscope. The optimum stability of nano-emulsion was achieved by the above method and size of the nanoemulsion was in the range of 300-900 nm. Hence, this nano DHA emulsion can be used for food and pharmaceutical applications.

1 illus, 9 ref

007547   Kamat S;Yenagi N (Food Science and Nutrition Dep, College of Rural Home Science, Agricultural Sciences, Dharwad-580 005, Email: niryenagi@yahoo.co.in) : Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets. Indian J Tradl Knowledge 2012, 11(1), 123-33.

Investigation was undertaken to evaluate the indigenous method of papad preparation Nere happala with special reference to cereals and millets. Nere happala refers to rice papad. Fermented batter of soaked rice is used for preparation of Nere happala by spreading the batter into thin circular disc shape in an oil smeared plate. Nere happala prepared from different cereals and millets soaked for different durations were evaluated for total yield, number, unit weight, diameter of raw and fried Nere happala and sensory evaluation. Indigenous cereal papad, viz, Nere happala was prepared from the gelatinized mass of fermented batter without addition of food additives. Long duration of soaking of cereal and millet grains improved the physical characteristics and sensory attributes of Nere happala. Nere happala prepared from soaked grains of three days were highly acceptable for all the sensory attributes. Seven days of soaking affected the aroma and taste of bajra, maize and jowar nere happala. Ragi, rice and wheat nere happala were highly accepted by the consumers.

8 illus, 4 tables, 15 ref

007546   Devi P;Suresh Kumar P (ICAR RC NEH Region, AP Centre, Basar, Arunachal Pradesh-791 1016epsureshars@gmail.com) : Traditional, ethnic and fermented foods of different tribes of Manipur. Indian J Tradl Knowledge 2012, 11(1), 70-7.

Traditional knowledge exists among different tribes on preparing boiled foods, fermented foods, beverages and nutritionally rich traditional foods from various indigenous crop plants, forest products and meat of wild and domesticated animals. Manipur has great ethno-cultural diversity, with two major tribes, the Nagas and the Kukis. The Naga tribe comprises the Maring, Mao, Maram, Kabui, Tangkhul, Tadubi, Kolya, Khoiras/Mayangkhong, Koirangs, Chirus and Maring where as the Kuki tribe comprises the Mizos, Paite, Thadou and Vaiphei. Meitei and Meitei Pangals are two non tribal communities of Manipur who has individual identity. The traditional foods of the Manipuries comprises Iromba, Champhu, Kangshoi, Hawaichar, Soibum, Ngaree, Paknam, Chagem pomba, Kangshu, Hentak, Khazing, Heikak, sticky rice chapatti/bread, etc. Alcoholic beverages made up of rice are very common in almost all the festivals of the tribal peoples of Manipur locally called as Yu. Among different produces, the people of Manipur have the habit of taking variety of leafy vegetables which are available in plenty in the dense forests.

3 illus, 16 ref

007545   Borole A V;Pawar V S;Pawar G S;Pawar V N (College of Food Technology, Marathwada Agricultural Univ, Parbhani-431 401) : Detoxification of khesari (Lathyrus sativus) by different methods. Indian J Nutr Diet 2011, 48(12), 539-41.

The Lakh dal was detoxified by using different methods like two stage leaching, soaking, autoclaving. Lakh dal was far cheaper and also rich in nutrients.

3 tables, 2 ref

007544   Bhatia A;Khetarpaul N (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: neelamkhetarpaul@gmail.com) : 'Doli ki roti'- an indigenously fermented Indian bread: cumulative effect of germination and fermentation on bioavailability of minerals. Indian J Tradl Knowledge 2012, 11(1), 109-13.

'Doli Ki Roti' - an indigenously fermented product, is prepared by Indian Punjabi Community migrated from Western Pakistan during partition. Earlier, fermentation was carried out in an earthen pot locally known as `doli', therefore, the name derived `Doli Ki Roti'. It is a fried puri like product having legume stuffing. The unfermented bread (control) contained significant (P<60>0.05) amounts of phytic acid but were reduced to the extent of 5.5 to 15.8% due to cumulative effect of germination and fermentation. This reduction at both the temperatures (35 and 40°C) and time periods (18 and 24 h) caused an enhancement in the bioavailability of calcium and iron up to the extent of 5 to 11.5% and 15.4 to 27.6%, respectively.

18 ref

007543   Balaswamy K;Prabhakara Rao P G;Prabhavathy M B;satyanarayana A (Central Food Technological Research Institute (CFTRI), CSIR, Resource Centre, Habshiguda, Uppal Road, Hyderabad-500 007, Email: rchyderabad@cftri.res.in) : Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: jilebi and jangri. Indian J Tradl Knowledge 2012, 11(1), 103-8.

Adding colour to food materials like commercial, traditional and street foods is mainly intended to attract the consumer since time immemorial. Usage of synthetic food colours lead to public health issues. Among the sweetmeats available in the market, jilebi and jangri are mostly added with yellow and orange red synthetic colours, respectively or vice-versa. Bixin (colour pigment) extracted from annatto seeds was used for the preparation of water soluble annatto dye potassium carbonate formulation (nor-bixin, 11.24%) and water soluble annatto dye sugar formulation (norbixin, 10.6%). Lovibond Tintometer colour units of the commercial traditional sweetmeats applied with synthetic colours was measured for standardizing the colour concentration in the experimental products by using the water soluble annatto dye formulations. The present study deals with the application of water soluble annatto dye formulations at various concentrations (2.5-40 mg norbixin/kg product) in preparation of jilebi and jangri. Method of applying norbixin and the effect of frying temperature on the colour units were also studied. The products were evaluated for colour stability and % recovery of norbixin during a period of 3 days. Water soluble annatto dye sugar formulation at respective concentrations was standardized in preparation of jilebi and jangri.

3 illus, 4 tables, 19 ref

007542   Alli M V;Premakumari S;Alagusundaram K; Jaganmohan R (Nutrition and Dietetics Dep, Seethalakshmi Ramaswami College, Tiruchirapalli-620 002) : Development and evaluation of a pulse based probiotic food for autism. Indian J Nutr Diet 2011, 48(1), 1-7.

5 tables, 22 ref

006524   Vrsalovic L;Gudic S;kliskic M (Electrochemistry and Protection of Materials Dep, Faculty of Chemistry and Technology, Split Univ, Teslina 10/V, 21000 Split, Croatia, Email: ladislav@btf-split.hr) : Salva officinalis L. honey as corrosion inhibitor for CuNiFe alloy in sodium chloride solution. Indian J chem Technol 2012, 19(2), 96-102.

Salvia officinalis L. honey has been tested as inhibitor for the corrosion of CuNiFe alloy in 0.5 M NaCl solution by electrochemical measurements. The honey solutions are prepared in different concentrations, such as 400, 600, 800, 1000 and 1200 pp,m. Polarization curves show that the honey acts as mixed corrosion inhibitor, and the inhibition efficiency increases with an increase in honey concentration. The maximum corrosion inhibition efficiency of approximately 70% is achieved with the highest inhibitor concentration (1200 ppm of honey). Changes in impedance parameters are indicative of adsorption of honey compounds on the metal surface. The adsorption of natural honey on the CuNiFe alloy follows the Langmuir adsorption isotherm.

6 illus, 3 tables, 30 ref

006523   Venkateswaran G;Kumbhar A G;Gokhale B K; Balaji V;Sarangi N K;Sinha A K;Gupta M D P;Jawale S B (Water and Steam Chemistry Div, Bhabha Atomic Research Centre, Trombay, Mumbai-400 085, Email: agk@barc.gov.in) : Removal of sub-micron size and dilute turbidity from service water by application of an electrochemical carbon filter. Indian J chem Technol 2012, 19(1), 37-47.

A semi industrial scale graphite felt electrochemical filter (ECF) assembly has been used to remove iron and silica turbidity from domestic service water of Kalpakkam. Two test runs are performed. In the first run 17.21 m3 of water is processed and 2.15 x 10⁴ NTU-liter turbidity is removed [inlet turbidity 1.67 NTU (nephelometric turbidity units), outlet turbidity 0.42 NTU, and efficiency 75%]. In the second run 6.67 m³ of water is processed and 3.87 x 10³ NTU-liter turbidity is removed (inlet turbidity 0.85 NTU, outlet turbidity 0.27 NTU, and efficiency 68%). In this process non-reactive silica removal efficiency of 50% is observed. Nearly complete removal of E. coli is also shown by ECF. It is observed that 600-1200 1/h flow rate and 5.0-8.0 V applied potential with 1 ampere current are the optimized parameters for ECF operation. Teflon is identified as non swelling material in water for the carbon felt electrode isolation spacers and support plates. As ECF is exclusively used for submicron filtration, a macro filter prior to it is must. The ECF has the advantages of treating turbidity irrespective of the sign and magnitude of charge on the turbidity particles as the applied potential can be maneuvered accordingly.

7 illus, 5 tables, 10 ref

006522   Varank G;Demir A;Yetilmezsoy K;Top S;Sekman E;Bilgili M S (Environmental Engineering Dep, Faculty of Civil Engineering, Yildiz Technical Univ, 34220 Davutpasa, Esenler, Istanbul, Turkey, Email: gvarank@yildiz.edu.tr) : Removal of 4-nitrophenol from aqueous solution by natural low-cost adsorbents. Indian J chem Technol 2012, 19(1), 7-25.

Use of adsorption isotherms, kinetics and thermodynamics for the removal of 4-nitrophenol (4-NP) from aqueous solutions by zeolite and bentonite has been investigated in a lab-scale batch study. Various parameters, such as adsorbent dosage, initial concentration of 4-NP, pH, operating temperature, and agitation time have been optimised for the maximum removal of 4-NP. With the optimized conditions (180 rpm agitation rate, 240 min agitation time, 7 pH, 298 K, 100 mg/L initial adsorbate concentration, and 5 g/L & 20 g/L for zeolite & bentonite dosages respectively), the removal percentages of 4-NP for natural zeolite and bentonite are found to be 51% and 68% respectively. The adsorption mechanisms and characteristic parameters for the present process are analyzed by four two-parameter (Langmuir, Freundlich, Temkin and Dubinin-Radushkevich), five three-parameter (Redlich-Peterson, Tom, Sips, Radke-Prausnitz and Khan) isotherm models, and six kinetic models (Lagergren's pseudo-first order, Ho and McKay's pseudo-second order, Elovich, intraparticle diffusion, Bangham and modified Freundlich) using the non-linear regression methodology. Among the two-parameter isotherms, the experimental data yield excellent fits with Langmuir and Freundlich isotherm equations for both adsorbents. Three-parameter isotherms show higher determination coefficients (R² <62> 0.999) and lower residual and standard errors than two-parameter isotherms. Of the three-parameter isotherms, Toth and Khan isotherms are the best to describe the experimental data of the 4-NP-zeolite system. Results of the kinetic studies show that the best-fitted kinetic models are the modified Freundlich, the Elovich and the Ho and McKay's pseudo-second order for both 4-NP-zeolite and 4-NP-bentonite systems. The results also indicate that three-parameter isotherms have no significant correlations for the 4-NP-bentonite system. Adsorption thermodynamics of 4-NP [equilibrium constant, standard free energy changes, standard enthalpy and entropy changes] on zeolite and bentonite are also studied at various temperatures of 298, 318 and 338 K. The values of enthalpy changes and entropy changes are found to be -4.43 and -7.77 kJ/mol, and 3.43 and -9.76 kJ/mol.K for zeolite and bentonite respectively. The thermodynamic analysis indicates that the present adsorption systems are found to be exothermic, and the adsorption of 4-NP on zeolite and bentonite is spontaneous and physical in nature. Findings of this study clearly show that these materials could be used as efficient adsorbents for the removal of 4-NP from aqueous solutions.

5 illus, 5 tables, 81 ref

006521   Srinivas D;Satyarthi J K (Catalysis Div, CSIR-National Chemical Laboratory, Pune-411 008, Email: d.srinivas@ncl.res.in) : Challenges and opportunities in biofuels production. Indian J Chem-Sect A 2012, 51(1-2), 174-85.

Biofuels are attractive alternative to petroleum diesel. They are renewable, non-toxic, biodegradable, carbon neutral and lead to reduced tailpipe emissions. This article presents the current state-of-art processes of their production and discusses the opportunities and future challenges in this area of research.

7 illus, 5 tables, 108 ref

006520   Song Z;Wan X;Zhao S (Center for Science & technology Experiment, Bohai Univ, Jinzhou, Liaoning-121 000, P R China, Email: lnszgsky@yahoo.com.cn) : A novel catalyst cobalt m-nitrobenzenesulfonate-catalyzed highly efficient synthesis of substituted-quinazolin-4(1H)-ones. Indian J chem Technol 2012, 19(2), 118-23.

Highly efficient synthesis of mono- and disubstituted 2,3-dmydro-quinazolin-4(l//)-ones has been performed by the condensation of isatoic anhydride, aldehydes, and ammonium salts or amines in EtOH/H₂O under reflux. A novel water-tolerant Lewis acid, cobalt m-nitrobenzenesulfonate, has been prepared and applied as a favorable catalyst in this one-pot three-component cyclocondensation reaction. The optimal amounts of catalyst and solvent are investigated. Experimental results show that only 3 mol% catalyst is enough to induce the conversion and EtOH/H₂O [1/3 (v/v)] system is observed as the best choice. All the reactions are performed within a short reaction time and the catalyst is easily recovered and recycled. The structures of new compounds are characterized by IR, ¹H NMR, ¹³C NMR, MS and elemental analysis. A mechanism to rationalize the reaction is proposed.

5 tables, 37 ref

006519   Sheibani A;ZareKhormizi M (Chemistry Dep, Islamic Azad Univ, Yazd Branch, Yazd 89195-155, Iran, Email: alisheibani@ymail.com) : Application of factorial design for adsorption of thallium(III) ion from aqueous solutions by pistachio hull. Indian J chem Technol 2012, 19(1), 48-51.

The removal of thallium cation from aqueous solutions has been studied using pistachio hull as an adsorbent. The effect of variables such as solution pH, contact time and adsorbent amount has been investigated and these are optimized using a factorial design method, A model is developed to relate the content of adsorption to the variables. This model allows the prediction of the extent of adsorption at different conditions. Response surfaces are used for showing the effects of different variables on the content of adsorption. The analysis of variance is used to evaluate the validity of the model. There is no lack of fit found at the confidence level of 95%. The correlation coefficient between the calculated and the experimental data indicates good performance of the model. Under optimum conditions, a maximum removal of 96.5% is achieved. Both the Langmuir and Freundlich adsorption isotherms are found to be suitable for describing the biosorption of thallium ions onto pistachio hull.

3 illus, 4 tables, 24 ref

006518   Sathish Kumar S;Suriyanarayanan A;Panigrahi B S (Fast Breeder Test Reactor, Indira Gandhi Center for Atomic Research, Kalpakkam-603 102, Email: bsp@igcar.gov.in) : Performance of indices in cooling water system. Indian J chem Technol 2012, 19(1), 75-80.

The usefulness and applicability of water indices such as Langelier saturation index, Ryznar stability index and Practical scale index for predicting the corrosive/scale forming tendency of chemically treated open recirculating cooling water has been studied. The study is based on the obtained corrosion and scale data for the period from May 1998 to December 2007, carried out at Fast Breeder Test Reactor, Kalpakkam, India. All the indices are calculated using pH, calcium, total dissolved solids, temperature and alkalinity of cooling water. Practical scale index and Ryznar stability index are found to be more informative than Langelier Saturation Index in keeping track of the corrosive/scaling tendency of the cooling water.

2 illus, 14 ref

006517   Rawat J P;Naseer U;Muzaffar S;Andrabi A (Chemistry Dep, Aligarh Muslim Univ, Aligarh-202 002, Email: muzaffar2000@gmail.com) : Chelation ion chromatography on alizarin red-s loaded stannic silicate - selective separation of Cd<. Indian J chem Technol 2012, 19(1), 71-4.

A chromatograhically useful packing material has been prepared by the adsorption of Alizarin Red-S on cation exchanger stannic silicate. Adsorption behaviour of some transition and heavy metals on Alizarin Red-S loaded stannic silicate has been studied in aqueous solutions of pH 1-6. This material has been used for the selective separation of Cd²⁺ and Pb²⁺ from a mixture of several cations, viz. Cr³⁺, Hg²⁺, Fe³⁺, Co²⁺ and Ni²⁺ using nitric acid solution of pH 1 and 6 as eluents. In addition, some binary separations of metal ions, namely Zn²⁺ - Cd²⁺, Mn²⁺ - Cd²⁺, Hg²⁺ - Cd²⁺, Al³⁺ Cr³⁺ - Pb²⁺ have also been achieved on a chromatographic column packed with Alizarin Red-S loaded stannic silicate.

1 illus, 2 tables, 28 ref

006516   Mehta R N;Chakraborty M;Parikh P A (Chemical Engineering Dep, Sarvajanik College of Engineering & Technology, Surat-395 001, Email: mch@ched.svnit.ac.in) : Comparative study of stability and properties of alcohol-diesel blends. Indian J chem Technol 2012, 19(2), 134-9.

Deals with, the blending of petro-diesel with ethanol and butanol, where biodiesel is added as an amphiphile (surfactant) to stabilize the blends. It is observed from the experiments that butanol forms more stable blends as compared to ethanol which has been justified by the backscattering profiles and droplet size distributions of the emulsified blends. In order to ascertain the applicability of blends as fuel, physical properties such as density, kinematic viscosity, flash point, cold filter plugging point and surface tension of most stable blends (both ethanol and butanol) have been determined as per the ASTM standards. The quality of the blends is checked using copper strip corrosion and oxidation stability. Cetane index is calculated using four variable equation method. Results suggest that all the properties are in accordance with the stipulated standard values with the only exception of flash points.

3 illus, 2 tables, 16 ref

006515   Masud Hossain S K;Anantharaman N;Das M (Centre for Advanced Studies and Research, Younus College of Engineering & Technology, Kollam-691 010, Email: skmhossain@yahoo.co.in) : Bioethanol fermentation from untreated and pretreated lignocellulosic wheat straw using fungi Fusarium oxysporum. Indian J chem Technol 2012, 19(1), 63-70.

A comparison has been made among untreated, lime pretreated and dilute alkaline peroxide pretreated wheat straw for bioethanol production by simultaneous saccharification and fermentation (SSF) process in a continuous stirred batch bioreactor (CSBR) using fungi Fusarium oxysporum. The optimum parameters used for the bioethanol fermentation are: time 48 h, pH 6, temperature 50, stirring speed 35, and wheat straw loading 35 g/L. Maximum yield of ethanol is found to be 0.756, 0.796 and 0.810 g/g of wheat straw under optimum conditions for untreated, lime pretreated and dilute alkaline peroxide pretreated wheat straw. The sp. fungal growth rate is found to be 5.26, 5.40, and 5.88 s^-1 and maximum sp. fungal growth rate is 10.52, 10.80 and 11.76 s^-1 using the Monod model for the fermentation of untreated, lime pretreated and dilute alkaline peroxide pretreated wheat straw under optimum conditions respectively. The fungal growth kinetic parameters are 33.6, 33.9 and 34.7 g/L respectively for fermentation of the three samples under the optimum conditions. The sp. carboxy methyl cellulase (CMCase) activity are 1185, 1455 and 1545 min^-1 and maximum sp. CMCase activity are 2370, 2910 and 1545 min^-1 using Michaelis-Menten enzyme kinetic model for the fermentation of three samples respectively under optimum conditions. The CMCase enzyme kinetic parameters are 34,3, 34.5 and 34.7 g/L for the three samples respectively under optimum fermentation conditions. Fungi Aspergillus oryzae show the better conversion of ethanol than fungi Fusarium oxysporum. The fermentation process follows the first order rate equation in CSBR.

7 illus, 29 ref

006514   Manikantan M R;Varadharaju N (FG&OP Div, Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Email: maniciphet@yahoo.co.in) : Preparation and properties of linear low density polyethylene based nanocomposite films for food packaging. Indian J Engng Mater Sci 2012, 19(1), 54-66.

Packaging of foods in high barrier and strong materials is essential to attain food safety, and nanocomposite technology leads in search of the above kind of packaging material. The effect of compatibilizer, nanoclay and thickness of film on morphology, oxygen transmission rate (OTR), water vapor transmission rate (WVTR), tensile strength and percent elongation of linear low density polyethylene (LLDPE)-based nanocomposite films are studied using response surface methodology. The maximum reduction in OTR and WVTR over the control (0% compatibilizaer, 0% nanoclay and 100 μm film thickness) is 24.7% and 64.9%, respectively in the treatment having 5% compatibilizer, 2% nanoclay and 100 μm thickness. The regression models are developed for the prediction of OTR and WVTR. The maximum increase in the tensile strength and percent elongation over the control (0% compatibilizaer, 0% nanoclay and 100 μm film thickness) is 54% and 7.64%, respectively. Treatment having 5% compatibilizer, 2% nanoclay and 100 μm thickness of nanocomposite films showed better morphological, barrier and strength characteristics than other treatments. This paper helps to design the packaging films according to the requirement of foods to be stored using the developed regression models.

5 illus, 10 tables, 33 ref

006513   Kobiraj R;Gupta N;Kushwaha A K;Chattopadhyaya M C (Chemistry Dep, Environmental Chemistry Research Laboratory, Allahabad Univ, Allahabad-211 002, Email: mcc46@rediffmail.com) : Determination of equilibrium, kinetic and thermodynamic parameters for the adsorption of brilliant green dye from aqueous solutions into eggshell powder. Indian J chem Technol 2012, 19(1), 26-31.

The removal of the Brilliant Green (BG) dye using hen eggshell powder (abundantly available and a total waste material) has been explored. Adsorption studies for the dye removal by eggshell powder has been carried out under varying experimental conditions of adsorbent dose, temperature, contact time, initial dye concentration and pH. The equilibrium data has been studied using the Langmuir isotherm equation. Monolayer adsorption capacity of hen eggshell powder for BG dye is found to be 44.7 mg/g, 34.23 mg/g and 30.23 mg/g at temperatures 303, 313 and 323 K respectively. The kinetic study on BG suggests that the adsorption follows the pseudo-second order kinetics. Adsorption follows both surface adsorption and intra-particle diffusion mechanisms. The Arrhenius energy of activation observed from the experimental data is found to be -15.88 kj/mol which suggests that the energy barriers are absent in the adsorption process and the reaction is exothermic. The thermodynamic study on BG reveals that the reaction is spontaneous, exothermic and proceeds with decreased randomness at the solid-solution interface as the entropy change (-19.08 J/mol/K) is negative.

8 illus, 2 tables, 23 ref

006512   Kaushal M;Joshi V K;Sharma R (Food Science and Technology Dep, Dr. Y S Parmar Horticulture and Forestry Univ, Nauni, Solan, Himachal Pradesh, Email: manishapht@gmail.com) : Preparation and evaluation of value added products from bell pepper. Indian Fd Packer 2011, 65(6), 159-65.

Evaluation of sweet red coloured bell pepper cv. "California Wonder" to develop value added products like pickle and chutney was conducted. Different combinations of ingredients were used for the preparation of pickle and chutney within the limits of FPO (1955) and were evaluated on the basis of physico-chemical and sensory characteristics. The combination of bell pepper pulp (1 Kg) with 750 gm sugar and 10 ml acetic acid besides other common ingredients was rated as the best recipe for chutney. Nutritionally, it contained 72.5 mg/100 g of ascorbic acid and 643.2 μg/100 g of carotenoids with 89.97 μg/100g of phenols and 4.1% ash as total mineral content. Out of the 4 different recipes tried, the pickle prepared from recipe P1 containing 1kg of chopped and blanched bell pepper with suitable combination of spices, salt and acetic acid (2%) scored the best. The standardized pickle of 15°B and 2.04% acidity contained 601.8 g/100g of carotenoids and 64.7 mg/100g of ascorbic acid along with 80.5 μg/100 g of phenols. Further, studies also revealed that products had a good acceptability even after six months of storage at ambient temperature (14.6- 24.6°C).

2 illus, 6 tables, 28 ref

006511   Kambo N;Upadhyay S K (Chemistry Dep, Uttar Pradesh Textile Technology Institute, Kanpur-208 002, Email: upadhyay_s_k@rediffmail.com) : Kinetic behaviour of ascorbic acid- fructose browning reaction in alkaline medium. Indian J chem Technol 2012, 19(2), 128-33.

Ascorbic acid and fructose react in an aqueous alkaline solution at temperature below 50°C in a Maillard-type reaction to from brown coloured end products. The kinetics of browning of alkaline solution of fructose in presence of ascorbic acid has been studied by measuring the absorbance of browning development in the reaction. The development of brown colour due to heating of either reducing sugar alone or ascorbic acid alone in the presence of alkali is found to be very slow even at high temperature (<126>70°C). However, in the presence of ascorbic acid the development of brown colour due to heating of alkaline fructose is sufficiently fast even at low temperature <126>50°C. The rate of development of colour (browning reaction) has been found to be first order dependence with respect to [alkali] and [fructose] and fractional order dependence with respect to [ascorbic acid] at low concentrations of ascorbic acid. A mechanism consistent with the observed kinetic data has also been proposed.

4 illus, 23 ref

006510   Ghonrokta S S (Food Safety and Standard Authority of India, FDA Bhawan, Kotla Road, New Delhi-110 002) : Challenges in food safety for India. Indian Fd Packer 2011, 65(6), 114-18.

The improvements in the economic conditions, globalization, enhanced consumerisation and increased awareness levels have created interest and expectations in the safe and quality food. Since presently the food safety systems are not equipped to handle and meet the aspirations of the consumer, Indian food industry faces a huge challenge in terms of enhancing the capabilities in capacity building, infrastructure improvements, human resource development, standard settings, risk based approaches, surveillance systems, research and development in food safety, food safety management system, establishing rapid alert and response system and creating awareness and education on food safety. The positive steps to meet these challenges will create confidence among consumers and establish credibility of Indian food business operators globally.

11 ref

006509   Dev Raj;Sharma P C;Sharera S K (Food Science and Technology Dep, Dr Y S Parmar Horticulture & Forestry Univ, Nauni, Solan, Himachal Pradesh-173 230, Email: drdpandir@yahoo.co.in) : Standardization of technology for osmo-air dehydration of different apricot (Prunus armeniaca L.) cultivars. Indian Fd Packer 2011, 65(6), 167-77.

Suitability of seven of apricot viz. New Castle, Kaisha, Royal, Charmagz, Suffaida, Nari, Kullu (Local) and Chulli (wild apricot) was evaluated for osmo-air dehydration. Osmotic dehydration of fruits consisting of dipping blanched fruits in 70o Brix sucrose syrup containing 2000 ppm KMS for 24 hours followed by cabinet air drying to desired moisture (20%) gave better osmo-air dried product with acceptable sensory colour and appeal. Dried whole or halved fruits after removal of stones were preferred over whole fruits with stones with respect to appearance, texture and overall acceptability. Among different cultivars of apricot; Kaisha was found better with respect to yield as well as quality of dried product followed by Royal and New Castle.

9 tables, 19 ref

006508   Deniz V (Chemical Engineering Dep, Hitit Univ, Corum, Turkey) : Effect of ball diameter on breakage properties of clinker and limestone. Indian J chem Technol 2012, 19(3), 180-4.

Effect of ball diameter has been studied on the limestone and clinker samples under batch grinding conditions based on a kinetic model. Firstly, eight different mono-size fractions between 1.7 mm and 0.106 mm formed by a √2 sieve series have been prepared. Then, 5_i and B_ij equations are determined from the size distributions at different grinding times, and the model parameters (S_i α_T α, γ and φ_i) are compared for four different ball diameters (41, 25.4, 20 and 9.5 mm). The results show that the study on the effect of ball diameter on the grinding gives more different results than other investigations. The variation in specific rate of breakage with feed size is independent of ball diameters and kind of materials.

6 illus, 1 table, 13 ref

006507   Dave P N;Pandey N;Thomas H (Chemistry Dep, Krantiguru Shyamji Krishna Verma Kachchh Univ, Bhuj-370 001) : Adsorption of Cr(VI) from aqueous solutions on tea waste and coconut husk. Indian J chem Technol 2012, 19(2), 111-17.

Adsorption of Cr (VI) from aqueous solutions on tea wastes and coconut husk has been studied. The effect of experimental parameters like contact time, adsorbent dosage, initial metal ions concentration and pH has been investigated. The percentage removal of chromium ions increases with the increase in contact time and dosage of adsorbent. Adsorption of Cr (VI) shows maximum adsorption capacity of 34.25 mg/g and 21.59 mg/g with tea waste and coconut husk respectively at pH 2. The removal of Cr (VI) increases with the increase in adsorbent dosage, the optimum dosage being 8 mg/L. The percentage removal of Cr in tea waste and coconut husk is found to be 86% and 82% respectively. Adsorption data have been modelled with the Freundlich and Langmuir adsorption isotherms and various first order kinetic equations. These isotherms are found to be applicable. The various kinetic models used are Natarajan-Khalaf equation, Lagergren equation, Bhattacharya and Venkobachar equation, and the Intra-particle diffusion model. An excellent fit is obtained by the Lagergren equation. Thus, adsorbents prepared from tea waste and coconut husk could be used for the removal of Cr (VI) from aqueous solutions.

6 illus, 2 tables, 18 ref

006506   Camkerten R;Erdogan S;Altinten A;Alpbaz M (Chemical Engineering Dep, Faculty of Engineering, Gazi Univ, 06570, Maltepe, Ankara, Turkey, Email: sebaer@gazi.edu.tr) : Improvement in properties of nanocomposite materials by temperature control. Indian J chem Technol 2012, 19(3), 185-90.

Polystyrene/nano-SiO₂ composites with different silica contents have been prepared by using nano-silica particles of 10 nm and polystyrene obtained in batch jacketed reactor with self-tuning PID (STPID) temperature control. The relationship between final properties of nanocomposite material and polymer matrix properties with control has been studied and the composites thus prepared are characterized by means of differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA), scanning electron microscope (SEM) and hardness tests. It is observed that higher mechanical and thermal properties of nanocomposites could be obtained using polystyrene produced with STPID temperature control under optimal conditions which are precalculated for average number of molecular weight of 52000 and monomer conversion of 50%. It is also found that hardness and thermal stability of nanocomposite materials increase with increasing nano-silica contents, as expected. The same thermal stability increase is observed in DSC thermograms.

5 illus, 2 tables, 20 ref

006505   Bhavsar R S;Limsay R H;Talwatkar C B (Chemistry Dep, Institute of Science, Nagpur-440 001, Email: dr.rajesh_bhavsar@rediffmail.com) : Heterogeneous catalysis on combustion synthesised SrZrO₃. Indian J chem Technol 2012, 19(2), 124-7.

Strontium zirconate (SrZrO₃) has been synthesized by solution combustion synthesis method using mixture of fuels, such as glycine, urea and ammonium nitrate, and corresponding metal nitrates as oxidizer. It has been characterized by XRD, electrical conductivity, diffuse reflectance spectra, TGA and DTA analysis, surface area and powder density measurements. Surface area, measured by Brunquer-Emmett-Teller method, has a value of 15.34 m² g^-1. Particle size is calculated using values of surface area and powder density, which has a value of 56 nm. The SrZrO₃ powders thus synthesised have been used as a catalyst for the decomposition of H₂O₂ at two different temperatures. Activation energy has been found to be 290 Cal.mol^-1, suggesting the occurrence of chemisorption.

4 illus, 34 ref

006504   Bhattacharjya R;Das D K (Chemistry Dep, Gauhati Univ, Guwahati-781 014, Email: digantakdas@gmail.com) : Catechol encapsulated surfactant film modified glassy carbon electrode to detect thiourea at 10<. Indian J chem Technol 2012, 19(1), 52-5.

Glassy carbon electrode surface has been modified with catechol encapsulated in cetyltrimethylammonium bromide (CTAB) or sodium dodecylsulphate (SDS) surfactant film. The modified electrodes show quasi reversible cyclic voltammograms in tris buffer at pH 7.0 with redox potential values + 0.250 V and + 0.185 V respectively, using Ag-AgCl (3M NaCl) as reference. Addition of thiourea into the electrolytic medium increases the cathodic and anodic currents of the modified electrodes. Anodic current of CTAB film modified electrode is increased by 18 times while cathodic current increased by 1.8 times. However, SDS film modified electrode shows an increase in anodic current by 5.5 times and that in cathodic current by 8.0 times at 3x10^-7 M concentration of thiourea compared to that at zero thiourea concentration in electrolytic medium.

2 illus, 1 table, 19 ref

006503   Bhardwaj R L;Mukherjee S (Post Box. 15., Krishi Vigyan Kendra-Sirohi, Rajasthan, Email: rajubhardwaj3@gmail.com) : Quality evaluation of different blends for kinnow juice during storage. Indian Fd Packer 2011, 65(6), 153-8.

Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, and 92: 5: 3 ratios and Kinnow juice: Pomegranate juice: Ginger juice in 90:10: 0 and 87:10: 3 ratios). The juice blends were preserved by pasteurization (75°C for 15 minutes) and by addition of potassium meta-bi-sulphite (750 ppm). These blends were stored in 200 ml colourless glass bottles at room temperature (28ñ4°C) for six months and tested at two months interval for chemical, sensory evaluation and microbial population. It was concluded that the juice blend ratio of Kinnow: Pomegranate: Ginger juice (87:10:3) was most effective juice blend with minimum changes in TSS (10.91 to 13.96°Brix), Acidity (0.738% to 0.520%), Ascorbic acid (21.28 to 13.41 mg/100 ml juice), Limonin (0.090 to 0.165) and Non-enzymatic browning. Sensory evaluation score was also higher in the same treatment due to better consistency and flavour upto end of storage. The juice blend ratio of Kinnow juice: Aonla juice: Ginger juice (92:5:3) was best in view of minimum increase in Bacteria (7.3x10³ to 3.9x10³), Mould (2.6x10³ to 2.2x10³) and yeast (3.2x10³ to1.4x10³) population during storage. It also contained fair amount of vitamin-C (39.47 mg/100ml juice) at the end of storage. It was also observed that the addition of ginger juice in blends improved the quality and reduced microbial growth. Further, the juice was found acceptable after six months of storage at room temperature.

2 tables, 31 ref

006502   Bera D;Chattopadhyay P;Ray L (Food Technology & Biochemical Engineering Dep, Jadavpur Univ, Kolkata-700 032, Email: igrftbe@yahoo.com) : Continuous removal of chromium from tannery wastewater using activated sludge process-determination of kinetic parameters. Indian J chem Technol 2012, 19(1), 32-6.

The activated sludge has been acclimatized with chromium (VI) ions from 5 mg/L to 20 mg/L. It is observed that the chromium removal percentage COD removal and mixed liquor suspended solid (MLSS) decrease with the increase in dilution rate. Maximum food to microorganisms ratio (F/M) is found to be 0.19. When initial metal ion concentration increases from 5 mg/L to 20 mg/L, the chromium removal decreases from 95.58% to 63.85% (dilution rate 0.041h^-1.

6 illus, 26 ref

006501   Basavanna S;Arthoba Naik Y (Chemistry Dep, School of Chemical Sciences, Kuvempu Univ, Shankaraghatta-577 451, Email: drarthoba@yahoo.co.in) : Electrochemical and reflectance studies of bright Zn-Co alloy coatings. Indian J chem Technol 2012, 19(2), 91-5.

Electrodeposition of Zn-Co alloy from sulphate bath has been carried out in presence of brightener, the condensation product of vanillin and serine. The investigation on electrodeposit has been carried out using cyclic voltammetry and galvanostatic techniques, while polarization and electrochemical impedance spectroscopic techniques are used for corrosion studies. It is found that the deposition current density has a great influence on the corrosion resistance nature of the coatings. The reflectance and scanning electron microscopic studies show the formation of bright coatings.

6 illus, 1 table, 30 ref

006500   Anil Kumar T;Gurupadayya B M;Rahul Reddy M B (Pharmaceutical Analysis Dep, JSS College of Pharmacy, JSS Univ, Mysore-570 015, Email: bm_guru2004@yahoo.co.in) : Selective and validated spectrophotometric methods for determination of ganciclovir with PDAB and folin's reagents. Indian J chem Technol 2012, 19(1), 56-62.

Two simple, sensitive, selective, accurate and precise methods (Methods A and B) have been developed for the quantitative estimation of ganciclovir in bulk drug and its pharmaceutical formulations. In Method A, presence of amino group in ganciclovir enables the use of condensation reaction with p-dimethylamino benzaldehyde, forming the greenish yellow colored complex due to the formation of Schiffs base. It shows absorption maximum at 401 nm and obeying Beer's law in the concentration range 80-200 μg mL^-1. Method B is based on the formation of reaction with 1,2-naphtha quinine-4-sulphonic acid sodium salt (Folin's Reagent), exhibiting absorption maximum at 544 nm and obeying Beer's law in the concentration range 4-14 μg mL^-1. The results of analysis for both the methods have been validated statistically and by recovery studies. These results have been compared with those obtained by using UV spectrophotometric methods developed in our laboratory.

5 illus, 4 tables, 24 ref

006499   Agarwal C;Ilindra A;Karadbhajne V (Pulp and Paper Technology Dep, Laxminarayan Institute of Technology, Nagpur-440 033, Email: charu.agarwal13@gmail.com) : Carboxymethyl cellulose versus microcrystalline cellulose in the manufacturing of liquid detergents. Indian J chem Technol 2012, 19(2), 149-51.

Microcrystalline cellulose (MCC) has been used as a substitute for carboxymethyl cellulose (CMC) in the manufacturing of liquid detergents with the aim to bring out a product comparable between the two derivatives of cellulose in terms of thickening property and cost economics. Liquid detergent samples are prepared in the laboratory as per standard formulation with different amounts of MCC and CMC. MCC is found to be superior to CMC, both as a thickening agent and in its cost effectiveness.

1 illus, 3 tables, 8 ref

005469   Sivalakshmi S;Balusamy T (Mechanical Engineering Dep, Government College of Engineering, Salem-636 011, Email: s_sivalakshmi@yahoo.com) : Effect of biodiesel and its blends with oxygenated additives on performance and emissions from a diesel engine. J scient ind Res 2011, 70(10), 879-83.

Study presents effects of diethyl ether and ethanol as additives to biodiesel (neem oil methyl ester) on the performance and emission characteristics of a diesel engine at different loads and constant engine speed. Compared with biodiesel, slightly lower brake specific energy consumption for diethyl ether and ethanol blended biodiesel fuels was observed. At higher engine loads, CO and smoke emissions were found significantly lower with all blends [BD-1 (5% diethyl ether, 95% biodiesel), BD-2 (10% diethyl ether, 90% biodiesel), BE-1 (5% ethanol, 95% biodiesel) and BE-2 (10% ethanol, 90% biodiesel)] compared to biodiesel, but HC and NO_x emissions were found higher.

7 illus, 1 table, 12 ref

005468   Siddiqui M W;Chakraborty I;Ayala Zavala J F; Dhua R S (Post Harvest Technology of Horticultural Crops Dep, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741 252, Email: wasim_serene@yahoo.com) : Advances in minimal processing of fruits and vegetables. J scient ind Res 2011, 70(10), 823-34.

Covers an exhaustive review on advances in minimal processing of fruits and vegetables. The review includes an exclusive discussion on production chain of minimally processed products from raw material selection to its consumption with different aspects including food safety issues. The intent is to provide a level of understanding that can be used to underpin future research directions in order to resolve existing issues that limit fresh-cut quality and shelf life.

^iia 152 ref

005467   Sankhla S;Chaturvedi A;Kuna A;Shreedhar M (NO, , S-2/203, Old Mahavir Nagar, Tilak Nagar, New Delhi-110 018, Email: sneh.san.21@gmail.com) : Effect of packaging material and irradiation on storage stability of jaggery. Sugar Tech 2011, 13(3), 229-35.

Jaggery was packed in low density polyethylene (LDPE) pouches and paper bags and subjected to irradiation at 3, 5 and 7 kGy. Irradiated and non irradiated samples were stored at room temperature up to 90 days. Effect of irradiation and packaging was found to be statistically non significant (P >. 005) on reducing sugars, sucrose, viable bacterial, yeast and mold count and organoleptic properties of jaggery except that of moisture content which showed a significant increase (P <62>. 0.05) on irradiation in jaggery. On the other hand, during storage moisture content, reducing sugars, viable bacterial count and yeast and mold count were found to be increased significantly (P <62> 0.05) in jaggery. Decrease in sucrose content was observed during storage. No significant changes (P <62> 0.05) were noticed in scores for colour, taste, flavor, texture and overall acceptability during storage period. Jaggery irradiated at 7.0 kGy stored in low density polyethylene (LDPE) pouches was found to be best till the end of the storage period when compared to 3 and 5 kGy treated samples.

6 illus, 8 tables, 16 ref