012767   Kulshreshtha A K (NO, IPCL, Vadodara-391 345) : Metallocene catalysts and their status at the brink of the 21st century. Pop Plast Packag 2001, 46(1), 80-2.

012766   Kulkarni M M;Patil M S;Jangam S I (NO, National Chemical Laboratory, Pune) : Casein manufacture; use of casein in food and pharmaceutical product. Indian chem Engr 1997, 39(4), 334-7.

Milk is one of the oldest main constituent of human diet. Milk is a food which is of exceptional interest and nutritionally complete food. Raw milk, is however, frequently unsafe for human consumption. The basic function of the dairy industry is the transformation of this perishable product into a hygienic one, for wide spread consumption. Milk is considered as a source of various ingredients to fulfill the needs of food and pharmaceutical industry. An attempt has been made to present work experience with processes of manufacture of milk protein i.e. casein and use of casein in food and pharmaceutical product.

012765   Kassim A;Abdullah A H;Zainal Z;Hussien M Z; Suhaimi H;Wooi O S (Department of Chemistry, Faculty of Science and Environmental Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia) : Preparation and characterization of activated carbon from Gelam wood bark (Melaleuca cajuputi sp.) : surface area and porosity studies. Ultra Scient phys Sci 2000, 12(3), 355-60.

Gelam wood bark (Melaleuca cajuputi sp.) was used as precursor for the preparation of activated carbon. The preparation process involved impregnation of ZnCl2 of various concentration followed by carbonization in nitrogen at 500°C for 3 hours and carbon dioxide for 1 hour. The optimum surface area was obtained at 25% w/w of ZnCl2 that is 1213 m²/g and 1443 m²/g for BET and Langmuir respectively.

012764   Hota P K;Vijayan V;Singh L P (Medical Physics Unit, AH Regional Cancer Centre, , Cuttack-753 007, Orissa) : Estimation of daily dietary intake of elements from cereals and pulses using EDXRF-spectrometry. Indian J Nutr Diet 2000, 37(7), 214-9.

012763   Garg N;Singh B P;Narayana C K (NO, Central Institute for Subtropical Horticulture, P O Dilkusha, Lucknow-226 002) : Effect of modified atmosphere on aerobic mesophilic and psychrophilic microflora of mango fruits. Indian Fd Packer 2000, 54(5), 75-7.

Effect of modified atmosphere on aerobic mesophile and psychrophilic microflora of mango fruits was studied. Storage of mango fruits, cv. Mallika in ventilated LDPE bags (0.25 and 0.5% ventilation) at low temperature showed lower microbial load compared to fruits stored in open baskets. Minimum mesophilic counts were observed in fruit packed in 0.25% ventilated LDPE bags. No psychrophile was observed in fruits kept under modified atmospheric conditions (ventilated poly bags).

012762   Dwivedi R K (NO, CIPET Corporate, Chennai) : Current scenario of Indian plastics processing industry. Indian Rubb Plast Age 2000, 36(10), 3-6.

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012761   Buckel A (NO, , ) : In praise of Thermoforming. Indian Rubb Plast Age 2000, 36(6), 7-8.

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012760   Biswas R N;Annapurani T K;Thiagarajan S; Ravichandran M (Analytical Division, Public Health Laboratory, Indira Nagar, Pondicherry-605 006) : Detection of karanja (Pongamia glabra) oil in edible oils by HPLC. J Instn Chem India 2000, 72(4), 159.

The proposed HPLC method is simple and more sensitive than the TLC study to identify and even determine the Karanja oil content in most of the edible oils.

012759   Bhadane S;Tekale N S (Department of Botany, B.N. Bandodkar College of Science, Thane-400 601) : Nutritive evaluation of Cucurbita maxima flowers. Indian J Nutr Diet 2000, 37(7), 220-2.

Nutritive value of Cucurbita maxima Linn flowers is determined in terms of total protein, fat, carbohydrate, gross energy and inorganic minerals (Calcium and Phosphorus). Except protein (22%) the nutritive value of this unconventional vegetable used by Warli tribals appears to be very poor.

012758   Bello K A (Department of Textile Science and Technology, Ahmadu Bello University, Zaria, Nigeria) : Near-infrared absorbing "Trimer" derived from 1,3-indandione. Man Made Text India 2001, 44(1), 15-16.

The synthesis and characterization of a "Trimer" obtained by self-condensation of 1,3-indandione is reported. This compound absorbs infrared light at 774 nm in acetone and PPP molecular orbital calculations predicated correctly the exceptional bathochromic effect of this anion.

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012757   Athalye A S (NO, , ) : Polymer additives. Pop Plast Packag 2001, 46(1), 55-6.

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012756   Anuradha V;Vidhya D (Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Wom, Coimbatore-641 043) : Effects of supplementation of spirulina on the lipid levels of selected hyperlipidemic subjects. Indian J Nutr Diet 2000, 37(7), 204-7.

Study was conducted to know the impact of supplementation of spirulina on the blood lipid levels of hyperlipidemic subjects. Eighteen male hyperlipidemic subjects were selected and were divided into three groups. Group I is control to group II, two grams of spirulina and to the group III, three grams of spirulina were supplemented for one month. There was no significant decrease in body weight and blood pressure of the subjects after one month of supplementation of spirulina in both the groups. There was a significant reduction in total cholesterol, triglycerides, LDL - cholesterol and VLDL - cholesterol after the supplementation period. This shows that spirulina has got hypolipidemic effect.

012755   Ambekar S Y (NO, CIPET, Mysore-570 016) : Fullerene polymers. Indian Rubb Plast Age 2000, 36(7), 3-8.

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012754   Aigbodion A I;Pillai C K S;Bakare I O;Yahaya L E (NO, Rubber Research Institute of Nigeria, P M B 1048, Benin City, Nigeria) : Effect of modification with cardanol-formaldehyde resin on the quality of rubber seed oil and its alkyds as binders in surface coatings. Paintindia 2001, 51(1), 39-42.

Effects of modification with cardanol-formaldehyde (CF) resin on the dyeing schedule and chemical resistance of rubber seed oil (RSO) and its alkyds were investigated. Cardanol was obtained by vacuum distillation of commercial grade cashew nut shell liquid (CNSL) conforming to Indian Standard IS 841-1964. Raw RSO and its alkyds of different oil lengths were blended with CF resin in a ratio of 9 : 1 by heating at 200°C for 1h and the products obtained therefrom were tested for drying time and chemical resistance. Rubber seed oil is naturally semi-drying and modification with CF resins improves its drying ability, as it was able to air-dry to a hard film upon modification. Similarly, modification with CF resin greatly enhanced the drying rate and chemical resistance of RSO alkyds. The potentials of both RSO and CNSL as renewable resources could be exploited as raw material for the Nigeria surface coatings industry.

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011765   Vijayakumar B;Sangwan R B (Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001) : Effect of trypsin hydrolysis on some functional properties of whey protein concentrate prepared from mixed milk cheddar cheese whey. Indian J Dairy Sci 2000, 53(4), 248-54.

Whey protein concentrates (WPC) prepared from mixed milk Cheddar cheese whey were hydrolysed for different periods of time with trypsin. The hydrolysates adjusted to pH 3.5 and 7.0 were assessed for their functional properties. The WPC at pH 7.0 was completely solubilized in 3 h of hydrolysis. An increase in emulsifying activity index (EAI) and emulsifying capacity (EC) was observed upto 2h of hydrolysis and thereafter these decreased. A higher EC was found at pH 7.0 than at pH 3.5 for all the hydrolysates. The emulsion stability (ES) increased until 3 h of hydrolysis and then decreased. Both, foaming capacity (FC) and foam stability (FS) were higher at pH 3.5 compared to pH 7.0 FC at pH 3.5 increased upto one h of hydrolysis and further hydrolysis was ineffective, while at pH 7.0, it decreased with increase of hydrolysis time. FS increased upto one h of hydrolysis and decreased thereafter, at both the pH values.

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011764   Vij S;Gandhi D N (Department of Dairy and Food Microbiology, College of Dairy and Food Sciences, Agricultural University, Udaipur-313 001) : Effect of environmental factors on the growth of lactose fermenting yeasts (LFYs) in whey based medium. Indian J Dairy Sci 2000, 53(4), 261-72.

Utilization of paneer whey ultrafiltrate to produce lactose fermenting yeasts (LFYs) biomass was investigated, using five strains of LFY, under shake flask cultivation condiction. Effect of various environmental factors such as pH, incubation time and temperature, inoculum level, agitation and aeration was studied to optimize the conditions for maximum growth of LFY in whey permeate medium. The maximum yeast biomass yield and viable cell counts were obtained using 7.5 percent (v/v) inoculum size with maximum speed (400 r.p.m.) at 25-30°C and at pH of 5.0 to 5.5 for all LFY in shake flask fermentation. Fractional filling of the flasks with whey permeate growth medium also increased the cell biomass by 1.5 to 2.0 folds. More than 90 percent lactose was utilized at the end of 20 h of incubation in case of all the five LFYs for biomass production under different optimal conditions of growth.

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011763   Upadhyay R D;Paul S;Kale D D (Plastic and Paint Technology Division, Department of Chemical Technolo, University of Mumbai, Matunga, Mumbai-400 019) : Effect of processing aid on processing of polypropylene. J Polym Mater 1999, 16(4), 347-50.

Polymer processing aids (ppas) are used in very small concentrations. Effect of different amounts of processing aids on the melt blending torque, pressure drop at the die, melt rheology and mechanical properties were studied. It seems that there is an optimum concentration of ppa which yields good results. The rheological measurements indicate very clearly the wall slip effect.

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011762   Thomas D;Kulwal L V (NO, , Varsha Ladies Hostel, MPKV, Rahuri-413 722, Ahmedabad) : Preparation of jam from ber fruits (Zizyphus mauritiana L). Beverage Fd Wld 2000, 28(2), 20-1.

Preparation of sole ber fruit jam with and without added pectin were conducted with two varieties viz; Umran and Sannaur - 6, at the Department of Horticulture Dr. P.D.K.V; Akola. Use of 1Kg ber pulp var. Umran, without peel, 1% added pectin, 0.75% acidity, and 750 gms sugar resulted in smooth textured, good jam preparation.

011761   Teli M D;Paul R;Pardeshi P D (Department of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019) : Natural dyes: classification, chemistry and extraction methods. Colourage 2000, 47(12), 43-8.

Natural dyes have been used as a means to colour textiles for centuries. The entire dyes used till the latter half of the nineteenth century were made of different parts of plants and animals. For thousands of years, people all over the world followed the same basic techniques, using roots, stems, barks, leaves, hard woods, berries and flowers of various plants and trees as well as parts of certain insects and shell fishes. Most natural dyes are non-substantive dyes, which means that they have very little colouring power within themselves and require the aid of mordants to penetrate into the fibre. Nothing in natural dyeing can be categorically laid down

011760   Suri M;Sethi B;Bedi D K;Anand S (Lady Irwin College, , New Delhi) : Application of selected eco and lac dyes on silk. Colourage 2000, 47(12), 13-18.

011759   Surendranath B;Usha M A;Unnikrishnan V (NO, National Dairy Research Institute, Adugodi, Bangalore-560 030) : Organochlorine pesticide residue contents of human milk and dairy milk. Indian J Nutr Diet 2000, 37(6), 188-94.

DDT and BHC were detected in all human and dairy milk samples collected from around Bangalore city. In human milk fat, DDT ranged from 0.27 to 31 ppm and BHC ranged from 0.17 to 1.64 ppm. In dairy milk, the residues especially those of DDT were at levels significantly lower than those in human milk. p,p'-DDE, the persistent metabolite of DDT was the main component of the total DDT in all samples. Endosulphan was not detected in any of the samples tested. Some marked differences were noticed between human milk and dairy milk in the nature of their OCP residues contents. While DDT was the major residue in human milk, BHC was the predominant residue in the dairy milk samples. α-BHC constituted the major part of the total BHC in dairy milk; in human milk; it was they γ-isomar that was prsent in high levels. While the ban on the use of DDT for agricultural puposes is helping to control further contamination, the residues accumulated in the past continue to contaminate the milk, though to a lesser extent. One reason why dairy milk contains less of the DDT residues than human milk could be that the animals have already got rid themselves of utmost of the accumulated DDT residues through repeated lactations.

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011758   Sudhakar Rao D V;Gopalakrishna Rao K P; Krishnamurthy S (Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake, Bangalore-560 089) : Extension of shelf life of cucumber by modified atmosphere packaging (MAP) and shrink wrapping. Indian Fd Packer 2000, 54(5), 65-71.

Cucumbers were either packed in unventilated polyethylene (PE) film or individually shrink wrapped with different polymeric films (Polyolefin and polyethylene) and stored at 10, 15, 20°C and RT (24-28°C) to study the effect of film wrapping on the shelf life and quality. The optium storage temperature for cucumbers shrink wrapped with PE and Polyolefin films was found to be 10 and 15°C respectively. Maximum extension of storage life was achieved by shrink wrapping with PE film (24 days) followed by MAP with PE film (22 days) at 10°C storage with an additional shelf life of 2 days at ambient temperature. Both MAP and shrink wrapping greatly reduced the weight loss and maintained the firmness during storage at different temperature.

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011757   Snehalatha Reddy N;Ardhapurkar S;Nalwade V (Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402) : Effect of fermentation on phytate phosphorus and tannin contents and bio-availability of iron of the selected foods. Indian J Nutr Diet 2000, 37(6), 181-7.

Effect of varying periods of fermentation from zero to 18 hours was studied on the contents of tannin and phytate phosphorus (anti nutrients) and bioavailability of iron of bengal gram dhal, black gram dhal and rice-black gram dhal blend. The commonly consumed recipes namely idli and khaman dhokla prepared from the above fermented foods were also analysed for the antinutrients and bio-availability of iron. A fall in phytate phosphorus content and an increase in tannin content were noticed with a rise in the period of fermentation. Fermenting foods beyond the period of six hours enhanced the content of ionisable iron and also the bio-availability of iron significantly (p<60>0.05). A reduction in the contents of antinutrients was noticed in idli and khaman dhokla as compared to that in batters of idli and khaman dhokla. On the other hand, the ionizable iron content as well as bioavailability of iron did not differ significantly between idli and idli batter (p<62>0.05). In khaman dhokla the ionizable iron content was significantly more than that in dhokla batter (p<60>0.05) but the bio-availability of iron remained almost the same.

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011756   Singh S;Malhotra S R;Kalia M (Department of Food Science and Nutrition, Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062) : Nutrient content of some cereal based preparations of Himachal Pradesh. Beverage Fd Wld 2000, 28(2), 31-2.

Study was undertaken to determine the nutrient content of some specialised cereal based preparations consumed in Himachal Pradesh. The preparation included chapati, bhaturas, gulgulae, sancholu, seera, cheelae, khichri, babroo, sweet rice, pulav, maize chapati (plain and stuffed) and maize flour halwa. The nutrients analysed were crude protein, crude fat, total ash, crude fibre, carbohydrates and energy contents. The results are presented on dry and fresh weight basis.

011755   Singh S;Kanawjia S K (NO, National Dairy Research Institute, Karnal-132 001) : Technological perfection for buffalo milk cheddar cheese. Indian Dairyman 2000, 52(12), 77-81.

Technology is now available to overcome the inherent resistance of buffalo milk cheese to ripening changes. Now, it's possible to develop desirable characteristics flavour in cheddar cheese in a shorter time, thus reducing its cost of production.

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011754   Singh R R B;Patil G R;Balachandran R (Dairy Technology Division, National Dairy Research Institute, Karnal-132 001) : Kinetics of deteriorative changes in stored UHT milk : pH and acidity. Indian J Dairy Sci 2000, 53(2), 123-30.

UHT milk samples processed at 140°C were obtained from a commercial dairy and stored at 9, 15, 25, 35, 45 and 55°C. At periodic intervals, samples were analysed for change in pH and acidity. Both the reactions were storage temperature dependent and followed zero order reaction kinetics. The Arrhenius model of temperature dependent functions was used for describing the rate of change in the reaction. The various kinetic parameters viz., activation energy, enthalpy, activation entropy and Gibb;s free energy of activation were also obtained for both the reactions. The results obtained could be used for developing protocols for close monitoring and control of quality of UHT milk.

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011753   Semwal A D;Padmashree A;Sharma A;Khan G K; Arya S S (Defence Food Research Laboratory, , Mysore-570 011) : Composition of some commercially available breads. Indian J Nutr Diet 2000, 37(11), 370-3.

011752   Sekar N (Dyes Division, UDCT Matunga, Mumbai-400 019) : Sulphone substituted pyrrole-imino, furan-imino and thiophine-imino NLO phores-an update. Colourage 2000, 47(12), 49-50.

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011751   Sangwan R B;Udaikumar G;Malik R C (Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001) : Physico-chemical properties of sodium caseinate stabilized ghee (Milk fat) emulsions. Indian J Dairy Sci 2000, 53(4), 255-60.

Ghee-in-water emulsions prepared by sonicator with varying concentrations of ghee (10-50%) and sodium caseinate (0.06-0.36%) were assessed for their viscosity, electrical conductivity and gravitational stability. Viscosity increased with increase in concentration of sodium caseinate and ghee in emulsions. Thermal modification (heating at 100°C for 15 min.) of sodium caseinate resulted in decrease of conductivity and increase of viscosity in ten per cent ghee emulsions. Emulsions stability was found to increase with increase in sodium caseinate concentration. After a certain level, it became constant or had a decreasing trend, depending on the ghee level in the emulsion.

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011750   Sampath M R (D-9 Sreshta, 473 Kilpauk Garden Road, Chennai-600 010, , ) : Frequently encountered problems in textile wet processing and a diagnostic approach for prevention-solutions. Colourage 2000, 47(12), 65-8.

011749   Sabikhi L;Mathur B N (Diary Technology Division, National Dairy Research Institute, Karnal-132 001) : Selection of a suitable strain of bifidobacterium bifidum for the manufacture of probiotic edam cheese. Indian J Dairy Sci 2000, 53(2), 112-22.

Study was conducted to select one out of five strains of Bifidobacterium bifidum (ATCC 15696, A3, NIRD, VP and 1047), on the basis of their biocompatibility with the Edam cheese starter, competitive growth in different media and tolerance to salt. When inoculated in pasteurized cow milk (2.5 % fat) in conjunction with the Edam cheese starter (ECS), @ 1% each, and incubated at 30°C for 4 h, that ATCC strain produced the maximum acidity. The numbers of bifidobacteria as well as ECS organisms were more in the mixture, than when grown singly. In Yoshioka medium, the ATCC strain was able to grow to the maximum cell density closely followed by NIRD. Sterile supplemented skim milk supported the growth of both these organisms well, but the numbers of the ATCC strain were higher than those of the NIRD strain on enumeration at 24 h intervals for 96 h. When grown in Yoshioka medium containing 2, 4 and 6 % salt, both these strains exhibited similar pattern of salt-tolerance, the ATCC strain exhibiting marginally higher rates of growth at all the salt concentrations studied. The ATCC 15696 strain was chosen among the tested strains of B.bifidum for the manufacture of probiotic Edam cheese.

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011748   Roy B N;Kumar A;Sankaran R (NO, Lupin Laboratories Ltd., 159, CST Road, Kalina, Santacruz (East), Mumbai-400 098) : Emerging trends in synthesis of drugs and fine chemicals. J Indian Chem Soc 2000, 77(10), 459-72.

A paradigm shift is taking place on how one develops a strategy for synthesis of complex molecules like drugs and fine chemicals. However, many of the synthesis fall short of the requirements. Reviews the advancement that is taking place in the area of organic synthesis, wherein the modern requirements such as syntheses : achieved in one step; utilising non-hazardous and non-toxic chemicals; which are resource efficient; which are essentially free of solvents and which are enatioselective are described with specific examples from the drugs and fine chemicals sector.

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011747   Rekha G;Jamuna Prakash;Saraswathi G (Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570006) : Fat absorption and sensory quality of microwave heat treated potato chips. Beverage Fd Wld 2000, 28(2), 16-18.

011746   Reddy B S R (Industrial Chemicals Laboratory, Central Leather Research Institute, Adyar, Chennai-600 020) : Recent developments on speciality polymers of phenyl acrylates. J Polym Mater 1999, 16(4), 271-96.

Several phenyl and substituted acrylate monomers (PA, CPA, MPA, MOPA, NPA, APA, BPA, DCPA, TCPA, TBPA and ACPA) were synthesized and well characterized. Homo- and copolymers of these monomers with GMA, MMA, BMA and styrene were prepared by free radical polymerisation at 70°C. All the polymers were characterized by IR, ¹H and ¹³C NMR spectroscopic methods. A general method for the calculation of reactivity ratios using ¹ NMR technique was given. Studies on phenyl acrylate related monomers by other workers were also included. The synthetic strategy for making cross linked functionalised polymer supports (DVB and HyDA as crosslinking monomers) by suspension polymerisation was discussed. The effect of solvent, spacer arm and polymer matrix on the site accessability due to chemical structure was discussed.

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011745   Ravichandran P (Anglo French Textiles, , Pondicherry-605 004) : Computations in colorant formulation and batch correction. Colourage 2000, 47(12), 19-20,22-26, 28.

011744   Rao T M;Reddy C R;Ranganadham M (Department of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad-500 030) : Market quality of milk cake. Indian J Dairy Sci 2000, 53(4), 317-19.

Milk cake samples obtained from Hyderabad city market showed wide variations in chemical, microbiological and sensory attributes. Moisture content of milk cake ranged between 14.70 and 20.44 percent. As high as 79.80 percent free fat content was recorded in the samples. Sucrose content ranged between 41.90 and 45.02 percent. Variations in chemical composition may be due to variations in milk quality, final moisture content in the product and the amount of sugar added during manufacture. Central browning of the product showed variation, but Judges preferred a milk cake with white layer outside and medium browning in the center of the product pat. Higher SPC, Yeast and mould counts and the presence of coliforms in market samples indicate the unhygienic method of production of milk cake by halwais.

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011743   Ramana B L V;Tiwari B D (Diary Technology Division, National Dairy Research Institute, Karnal-132 001) : Methods to enhance shelf stability of fermented milk products. Indian J Dairy Sci 2000, 53(2), 71-80.

Under normal conditions of manufacture, fermented milk products (FMP) can be stored for 2-3 weeks in good condition at refrigerated temperature. However, the consumer demands, marketing requirements and convenience require development of FMP with good keeping quality, which also contain sufficiently high numbers of sensitive starter organisms. Heat treatment methods though improve the shelf life, it is believed that the beneficial effect of FMP on human health is lost due to destruction of starter organisms. Other methods like addition of humectants, preservatives etc. have not yet gained popularity. Biostabilization methods seem to possess great potential but require development of special cultures employing biotechnological principles and also their evaluation from all angles.

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011742   Rama V;Jacob John P (Department of Processing Technology, College of Horticulture, Vellanikkara-680 654) : Effects of methods of drying and pretreatments on quality of dehydrated mushroom. Indian Fd Packer 2000, 54(5), 59-64.

Sun-drying, mechanical drying and micro-wave oven drying of mushrooms with different treatments of blanching were carried out. The dried samples were packed in polyethylene and polypropylene (100 gauge) bags, stored and evaluated. Dehydration ratio, shrinkage ratio and rehydration ratio were also determined. The quality of microwave oven dried sample was found to be the best.

011741   Raju P S;Ashok N;Jayaraman K S (NO, Defence Food Research Laboratory, Siddarthanagar, Mysore-570 011) : Storage stability of brinjal (Solanum melongena L.) chutney in dehydrated and ready-to-eat moist forms. Indian Fd Packer 2000, 54(5), 52-8.

Storage stability of brinjal chutney prepared in three forms i.e. dehydrated, intermediate moisture (I.M.) and hurdle technology (HT) based products was investigated. The products were found to have a shelflife of 5-7 months at ambient temperature when packaged in paper-aluminium foil-polyethylene (PEP) pouches. The storage evaluation also includes packaging in metallised polyester and pigmented polypropylene pouches in case of dehydrated product. The products showed rehydration time of zero (instant) to 2 minutes.

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011740   Premavalli K S;Mujumder T K;Leela R K (Defence Food Research Laboratory, , Siddharthanagar, Mysore-570 001) : Quality evaluation of spice mixtures for non-vegetarian dishes. Beverage Fd Wld 2000, 28(2), 33-5.

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011739   Premala Priyadharshini V;Sarojini K S (Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore-641 043) : Classification of sodium content of common Indian foods and impact of two low sodium foods on hypertensives. Indian J Nutr Diet 2000, 37(6), 167-71.

Study on classification of sodium content of common Indian food and impact of two low sodium foods on hypertensives was undertaken with the objective to select low sodium foods and to study its impact on hypertensive patients. The effectiveness of ridge gourd and bottle groud revealed a significant weight reduction in both mild and moderate experimental group from 81.55 kg to 80.66 kg and 86.29 kg to 85.6kg. Supplementation also showed a significant reduction in cholesterol levels from 233 mg to 224 mg among mild hypertensive and from 277 mg to 274 mg among moderate hypertensives. The B.P. of the experimental groups after supplementation showed a significant reduction of mean systolic and diastolic pressure from 137.5 mmHg to 125.1 mmHg and 93.7 mmHg to 87.6 mmHg among mild hypertensives and a significant reduction of mean systolic pressure from 154.4 mmHg to 139.3 mmHg along with reduction in diastolic pressure from 107.4 mmHg to 103.6mmHg among moderate experimental group.

011738   Mujeeb-Ur-Rahman;Visweswara Rao K (Department of Community Medicine, Deccan College of Medical Sciences, Kanchanbagh, Hyderabad-500 058) : Variations in dietary pattern and nutrient intakes by economic status. Indian J Nutr Diet 2000, 37(6), 172-80.

Food consumption of 450 families of seven consecutive days was estimated by the weighment method and the families were classified according to their monthly per caput income of rupees less than 500, 500-1500, 1500-2500 and 2500 or above as low, middle, uppermiddle and high income groups respectively. The patterns of food consumption are different between families with low, middle, uppermiddle and high income groups. The mean intake of foods such as total cereals and millets decreased significantly with increase in per caput income. The intake of qualitative foods increased significantly with increase in per caput income. Variations in types and quantities of cereals consumed were also found different between income groups. The nutritive values of foods consumed between families by grades of income are significantly different. All the nutrients are significantly lower in lower income group families than in those of better income group families. The intake of vitamin C is highest in higher income group and lowest in low income group. The consumption of retinol and niacin is mostly same between middle, uppermiddle and high income groups. The differences in nutrtients intake except vitamin C are not significant between uppermiddle and high income group families. Almost all the intakes of nutrients are lower than requirements in low income group families....

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011737   Mishra S B S;Basak N (Department of Leather Tech., R E C, Jalandhar) : Processing of nubuck shoe upper leather by compact process. J Indian Leath Technologists Ass 2000, 50(12), 722-7.

Accordance with the various experiences and analysis associated with the manufacture of nubuck shoe upper leather. The main aim of presenting this is to compare the traditionally followed process with new compact process. After processing the leather its different process. After processing the leather its different physical and chemical parameters are evaluated. A brief and concise discussion about all the chemicals used in the process are also given. The results of various analysis and testing are also presented in tabular form and is compared with the standard requirements. Every attempt has been made to give comprehensive view of compact process of manufacture of Nubuck Upper Leather.

011736   Marwaha S S;Panesar P S;Singh B (Department of Biotechnology, Punjabi University, Patiala-147 002) : Methanogenesis of black liquor of pulp and paper mill industry using UASB reactor in the monophasic system. Pollut Res 1999, 18(2), 157-61.

Anaerobic digestion of black liquor of pulp and paper mill was studied in the monophasic system using UASB reactor. The different hydraulic retention time (HRT) were studied. A maximum methane content of 74% and COD reduction of 69.99% was observed at a HRT of 4.5 d.

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011735   Manickam M (NO, , ) : Future of sugar industry. Kisan Wld 2001, 28(2), 23-4.

011734   Kumar R S;Manimegalai G (Faculty of Home Science, Tamil Nadu Agricultural University, Madurai-625 104) : Storage stability of mixed fruit juice RTS beverage in different storage conditions. Beverage Fd Wld 2000, 28(2), 28-9.

Pineapple, pear and pomegranate fruits were used for the preparation of RTS beverages. The fruit juices were extracted and blended in the ratio of 1:1 (pineapple : pear and pineapple : pomegranate) and 1:1:1 (pineapple : pear : pomegranate) and pineapple juice alone used as control. The prepared RTS beverages were packed in glass bottles and stored at room temperature and in refrigerator. The prepared RTS beverages had very good colour, strong flavoured highly acceptable taste. The changes in chemical constituents and the organoleptic characteristics were analysed once in 30 days. Based on the sensory properties of RTS beverages pineapple : pear : pomegranate (1:1:1) blend was found to highly acceptable one than the other combinations.

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011733   Khamrui K;Dharma Pal;Rajorhia G S (Dairy Technology Division, National Dairy Research Institute, Karnal-132 001) : Effect of potassium metabisulphite and storage conditions on sensory characteristics of whey-based kinnow juice concentrate. Indian J Dairy Sci 2000, 53(2), 137-42.

Investigation was carried out to study the influence of three different levels viz. 250, 350 and 600 ppm of potassium metabisulphite, and refrigerated (4±1°C and 80% RH) and ambient (15-35°C-66.85% RH) storage temperatures on the sensory characteristics of whey-based Kinnow juice concentrate (WKJC) packed in polyethylene terephathalate (PET) (150 g capacity) containers. WKJC was manufactured from vacuum concentrated lactose crystallized (45% TS) Cheddar cheese whey and reverse osmosis concentrated (23°Brix) Kinnow mandarin juice with the addition of pectin, carboxymethyl cellulose, flavouring and colouring ingredients. The organoleptic quality of the product was affected significantly by both, the levels of potassium metabisulphite and temperature of storage. The deteriorative changes were significantly faster in control sample and at ambient conditions. Addition of potassium metabisulphite @ 350 was found to preserve the sensory qualities of WKJC for at least 9 months at refrigerated, and 4 months at ambient conditions.

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011732   Karak N (Chemical Scienes Department, Tezpur University, Tezpur, Napaam-784 028) : Control release fertilizer - an efficient fertilizer. J Polym Mater 1999, 16(4), 309-20.

Fertilizers used today are generally highly highgroscopic in nature. A considerable portion of the applied fertilizers is lost due to leaching, volatilization and degradation. These problems can be minimized or solved by the development of control release fertilizers through encapsulation or coating of the fertilizers by different materials such as wax, sulfur, polymer, neem, lac etc. or by polymeric adduct formation or through using nitrification inhibitors in case of nitrogenous fertilizers. The significance, problems and methods for different control release fertilizers including some new recent approaches are reviewed critically in details review. The prospect of these approaches are also discussed.

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011731   Kanetkar V R;Shankarling G S;Patil S (Dyes Division, UDCT, Matunga, Mumbai-400 019) : Recent developments in reactive dyes.II. chlorine fast, neutral, acidic fixing reactive dyes. Colourage 2000, 47(12), 51-3.

011730   Joshi M;Nalwade V;Snehalatha Reddy N (Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402) : Food and nutrient intake, anthropometric measurements and haemoglobin status of lactating women in urban and rural areas of Parbhani district. Indian J Nutr Diet 2000, 37(9), 288-95.

Health and nutritional status of two hundred lactating women from urban and rural areas were evaluated in the study. The body weight of rural lactating women was significantly more than that of lactating women of urban area. A markedly high percentage of lactating women of urban (94) as well as rural (97) area was found to have anaemia of moderate degree. The daily diet of lactating women of both the areas was adequate in the supply of other vegetables, milk and milk products and fats and oils as compared to recommended daily allowances. On the other hand the daily diet of the lactating women of urban and rural areas was adequate in providing thiamine and iron but not in other nutrients. A markedly high percentage of lactating women of both the areas were found to consume special foods during lactation. The most common reasons expressed by the lactating women for consuming special foods were : aid in digestion, provides strength to the body and increase the breast milk secretion. Almost all the lactating women in the study were found to avoid green chillies, stale foods, spicy and fried foods, sour foods and cold drinking water for the reasons like diarrhoea, indigestion, acidity, cough and cold respectively.

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