007583   Panda H (NO, Devashish Consultants (P) Ltd., 1, Station Road, P O Clutterbuckganj-243 502) : Epoxy resins. 2. Modification. Chem Wkly 2000, 46(17), 145-9.

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007582   Nikam P S;Borse R Y (P G Department of Physical Chemistry and Physics, M S G College, Malegaon Camp-423 105) : Hall effect and thermoelectric power in Bi1-x Sbx thin films. Indian J Phys-Pt A 2000, 74(4), 419-22.

Thin films of Bi1-x Sbxof varying compositions and thicknesses have been formed on glass substrates employing three-temperature method. Hall coefficient (RH), Hall mobility (μH), carrier concentration (n) and thermoelectric power (α) have been studied as a function of composition, thickness and temperature of the film. The films of Bi1-xSbx show n-type behaviour for 0<60>x<60>70 at % and p-type behaviour for (x<62>70 at %) respectively. 

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007581   Nair K A;Seetaram N;Raju I R G (NO, Coromandel Fertilisers Ltd., P B No. 125, Visakhapatanam-530 001) : Productivity improvements implemented at CFL's phosphoric acid plant at Visakhapatnam. Fertil News 2000, 45(8), 13-15, 17-18.

A number of addition, modification in equipment and operating practices were carried out over a period, not only to sustain, but also to improve the capacity of plant.

007580   Nagaraja K V (NO, National Research Centre for Cashew, Puttur-574 202) : Biochemical composition of cashew (Anacardium occidentale L.) kernal testa. J Fd Sci Technol 2000, 37(5), 554-6.

Testa from high yielding varieties of cashew (Anacardium occidentale L.) and those procured from commercial processors of cashew have been analysed for tannins, proteins, starch, sugars and phenols. Significant variations in the testa composition have been observed among different high yielding varieties and commercial samples of testa. Composition of almond (Prunus amygdalus) testa, an important commercially grown temperate tree nut compared well with that of cashew with regard to proteins, starch, sugars and phenols. Tannin content in almond testa was low compared to cashew. Cashew kernel testa, besides being a rich source of tannins, could be a good source for developing food or feed additives, as it contains considerable quantities of proteins and starch.

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007579   Murali Krishna R P;Bansal C (School of Physics, University of Hyderabad, Hyderabad-500 046) : Thermal expansion study of the magnetoresistive perovskite compound La0.7Ca0.3MnO3. Indian J Phys-Pt A 2000, 74(3), 299-301.

Describes thermal expansion studies on the magnetoresistive compound La0.7Ca0.3MnO3 in the temperature range 90K - 293K using a three terminal capacitive dilatometer. This perovskite structure compound undergoes a transition from a paramagnetic to a ferromagnetic state at the Curie temperature (Tc) which is also accompanied by a change in the conductivity behaviour from insulating to metallic and shows colossal magnetoresistance below Tc.The measured fractional length change shows a pronounced change at Tc and the linear thermal expansion coefficient (α) shows a peak at Tc. The magnitude of the thermal expansion anomaly, Δα(Tc), is attributed to the magnetic transition from paramagnetic to ferromagnetic state. The change in cubic anharmonicity is determined by fitting the fractional length change data separately above and below Tc. A large change in the cubic anharmonicity is observed in going from the metallic to insulating state which is consistent with other experimental measurements which show local structural distortions and the presence of strong electron phonon interactions in the system.

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007578   Mishra A;Goswami R G;Mahanta C (Department of Foods and Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat-785 013) : Identifying the essential steps and process variables to make hurum. J Fd Sci Technol 2000, 37(5), 455-8.

Essential steps involved in the traditional hurum making process have been identified, using two traditional waxy rice varieties, namely, `Kanhuli bora' and `Misiri bora'. The steps identified were full soaking of paddy, parboiling, dehusking of paddy at high moisture, immediate flaking, rubbing of fat to the flaked rice and expansion in sand. Among modification tried, pressure parboiling as against normal and dry-heat methods gave the highest expansion. Varietal differences appeared to exist in the expansion ability of waxy rice.

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007577   Mir M A;Nath N (Department of Food Science and Technology, G B Pant University of Agriculture and Technology, Pantnagar-263 145) : Protein fortification of mango bar using soy protein concentrate and coconut powder. J Fd Sci Technol 2000, 37(5), 525-8.

Mango bar was prepared by raising the total soluble solids (TSS) of pulp to 30°Brix with powdered cane sugar adding 0.6% citric acid and drying in an air cabinet drier at 63±2°C for 14 h. The plain mango bar contained 2.2% proteins and 0.5% ether extractives. Addition of 2% desiccated coconut powder or 4.5% soy protein concentrate (SPC) to the pulp raised the percentage of proteins and ether extractives in bars to 2.4 and 4.1, and 11.8 and 0.3, respectively. Available lysine contents, in vitro protein digestibility and food energy value of mango-SPC bar were 3.36 g/100 g proteins 83.1% and 296 Kcal/100g solids, respectively. Addition of SPC raised calcium, phosphorus and iron contents of the mango bar.

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007576   Mathur N K (NO, Association of Carbohydrate Chemicals and Technologists India (ACCTI), 54-Devnagar, Jodhpur-342 008) : Polysaccharides based hydrocolloids or gums in Indian perspective. Chem Wkly 2000, 45(39), 161-6.

007575   Mandal P K;Rao V K;Kowale B N;Pal U K (Department of LPT, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605 009) : Utilization of serum protein isolate from buffalo blood in buffalo meat sausages. J Fd Sci Technol 2000, 37(5), 484-7.

Buffalo blood was collected from a local slaughterhouse and defibrinated. Serum was separated using a cream separator. Serum proteins were isolated by precipitation with chilled acetone at different pH and temperature regimes. A pH of 3.0 and a temperature range of 25-30°C were found to be ideal for the preparation of serum protein isolate (SPI). The physico-chemical, functional and microbiological properties of SPI were determined. Buffalo meat sausages were prepared by replacing meat at 0,3,6 and 9% with SPI. The physico-chemical properties viz., emulsion stability, pH, cooking yield and shear force value increased significantly (P<60>0.05). Replacement of lean meat had significant (P<60>0.05) effects on proximate composition. The sensory attributes were also significantly affected but remained `good' to `very good' upto a level of 9% SPI. Results from the study indicated that meat could be replaced up to 9% with SPI in sausage formulations without adversely affecting quality.

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007574   Maharjan N B;Bhandari D;Saxena N S;Paudyal D D;Husain M (Central Department of Physics, Tribhuvan University, Kirtipur, Kathmandu, Nepal) : Crystallization kinetics of Se85-x Te15 Sbx glass. Indian J Phys-Pt A 2000, 74(3), 343-4.

Differential scanning calorimeter (DSC) has been used to study the crystallization kinetics of Se85-x Te15 Sbx. The activation energies for the glass transition and that for crystallization have been determined from the heating rate dependence of the glass transition temperature and the peak crystallization temperature. The results have been analysed using Kissinger's equation for non-isothermal crystallization. An attempt has also been made to see the variation of glass transition temperature with the composition of Sb content on the alloy. The maximum value of glass transition temperature at 4 atomic % of Sb suggests that there is an increase in the chain length of Se-Te-Sb at this particular composition. However, further increase in Sb content increase the number of Se-Te chains in the alloys resulting the decrease in glass transition temperature.

007573   Mahajan P V;Chattopadhyay P K (Post-Harvest Technology Centre, Department of Agricultural and Food En, Indian Institute of Technology, Kharagpur-721 302) : Development of a chemically leavened cereal-legume based instant mix (Dhokla). J Fd Sci Technol 2000, 37(5), 459-64.

For the preparation of an instant mix for dhokla, various proportions of rice, Bengalgram and blackgram as well as different leavening agents were tried. Response Surface Methodology (RSM) technique was used for optimizing the amount of sodium bicarbonate and citric acid to be added as leavening agents. The proportion of rice semolina, Bengalgram semolina and blackgram flour of 45:45:10 along with sodium bicarbonate at 1.86% and citric acid at 1.28% of the dry mix was found to be optimum in terms of low cost of raw materials, minimum bulk density and acceptable taste of the steamed product. For the preparation of dhokla, the instant mix soaked in water at room temperature for 15 min, followed by steaming for 20 min and then addition of 4% sugar gave a product of high consumer acceptability.

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007572   Madhavan R (NO, Koch-Glitsch India Ltd., 42 Kalpataru Court, C Gidwani Marg, Chembur, Mumbai-400 074) : Liquid-liquid extraction. Chem Wkly 2000, 35(7), 62-4.

Liquid-liquid extraction is a powerful separation technique that is gaining more and more popularity in Chemical Process Industry. The use has been limited to few classic applications due to non-availability of equilibrium data. Moreover, the technology for manufacturing efficient extractors being with a select few companies in the world as the design and scaleup of these equipments is a difficult task to master.

007571   Lima J R;Campos S D S;Goncalves L A G (NO, Embrapa Agroindustria Tropical, R Sara Mesquita, 2270, CEP 60511-110, Fortaleza, CE, Brasil) : Relationship between water activity and texture of roasted and salted cashew kernel. J Fd Sci Technol 2000, 37(5), 512-3.

Textural tests were carried out in roasted and salted cashew kernel to determine the relationship between water activity and texture. Moisture sorption isotherm was obtained. Textural tests suggested that as water activity increased, more energy was absorbed during tests, until a maximum point. From this maximum point to higher water activities, the energy decreased.

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007570   Lakshmi B;Vimala V (Post-Graduate and Research Center, Faculty of Home Science, Acharya N G Ranga Agricultural University, Rajendranagar, Hyderabad-500 030) : Nutritive value of dehydrated green leafy vegetable powders. J Fd Sci Technol 2000, 37(5), 465-71.

Green leafy vegetable powders were prepared using dehydration technology. The green leafy vegetables used were amaranth (Amaranthus gangeticus), curry leaves (Murraya koenigii) gogu (Hibiscus cannabinus) and mint (Mentha spicata). All the four green leafy vegetables were blanched before drying after establishing the conditions for blanching including blanching time, temperature and blanching treatment solution. Drying was done by sun-drying and cabinet-drying and the nutritive value of the powders was determined. It was found that in spite of considerable losses in vitamins, green leafy vegetable powders retained good amounts of proteins, fibre and minerals (Ca, Mg, Fe) and fair amounts of ascorbic acid and β-carotene.

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007569   Khungar S C;Manoharan V (NO, Neyveli Lignite Corporation, Corporate Office, Neyveli-607 801) : Humic acid : an innovative product rich in organic nutrient. Fertil News 2000, 45(8), 23-5.

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007568   Khan S;Sawant A (Department of Chemical Technology, University of Mumbai, Matunga, Mumbai-400 019) : Microchemical systems - pocket sized plants. Chem Wkly 2000, 46(14), 163-4.

007567   Khan S;Manghani R;Parikh H (University Department of Chemical Technology, , Mumbai-400 019) : Reversse micellar extraction of bioproducts. Chem Wkly 2000, 46(15), 145-7.

007566   Khafagy A H;EL-Rabaie S M;Higazy A A;Eid A S (Department of Physics, Faculty of Science, Menoufia University, Shebin EL-Koom, Egypt) : Study of optical absorption spectra for Zn(PO3)2xNd2O3 glasses. Indian J Phys-Pt A 2000, 74(4), 433-7.

Optical absorption spectra are recorded at room temperature in the wavelength range from 200-1100 nm for the prepared Zn(PO3)2, x Nd2O3 glass system where x = 1,2,4,6,8 and 10 wt. %. The density and molar volume of the studied glasses are found to be dependent on the composition. Two structural regions around 4 wt % Nd2O3 content are observed. The optical absorption bands of Nd³⁺ions for all the glass samples are found to be at the same position of wavelengths, but their intensities are dependent on the Nd2O3 content. The absorption bands are attributed and assigned to their intraconfiguration transitions of neodymium ion from ⁴I9/2 level to other various excited levels. The values of optical energy gap Eopt. and the width of the band tail ΔE, are obtained and are found to be strongly dependent on glass composition. The compositional dependence behaviour of Eopt and ΔE, confirmed the result obtained from density and molar volume measurements.

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007565   Kesarwani M;Kohli U;Raghuvanshi R S;Chauhan G S;Dwivedi T S (Department of Foods and Nutrition, G B Pant University of Agriculture and Technology, Pantnagar-263 145) : Quality evaluation of raw dried mango slices khatai and mango powder amchur sold in the retail market. J Fd Sci Technol 2000, 37(5), 449-54.

Quality of raw sun-dried mango slices khatai and mango powder amchur used as food condiments in Indian diets was evaluated. The results showed that the Agmark brand and the control samples were superior in quality to the locally packed brand with relatively lower levels of moisture, total ash, acid-insoluble ash and higher non-volatile ether extract. The Agmark brand received the highest aroma, texture, appearance and acceptability scores. The control samples were credited with lower scores for texture, which were reflected in lower overall acceptability. Association of 3 genera of mycoflora with the Agmark brand and 5 genera with the control samples was observed. The results of nutrient analysis indicated that mango powder had little calorific value, suggesting that its use could be extended to enhance palatability of low-calorie fat-restricted therapeutic diets. Further, iron content was found to be relatively high, but high levels of oxalic acid (<62>1000 mg/100g) and phytic acid (<62>200 mg/100g) may affect the bioavailability of minerals. Comparison of mango powder samples with respect to the parameters prescribed by Agmark indicated that all the samples satisfied the Agmark stipulation for moisture content but did not fulfil the parameters for total ash and acid-insoluble ash contents, indicating a need for greater stringency in cleaning and quality control.

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007564   Kalita P K;Sarma B K;Das H L (Department of Physics, Gauhati University, Guwahati-781 014) : Effect of substrate temperature on photo-electronic properties of thermally evaporated Zn Se thin films. Indian J Phys-Pt A 2000, 74(3), 283-5.

Dark and photoconductivity of ZnSe films deposited at substrate temperature (Ts) range 303K to 623K were measured. The conductivity (σd) of the films were <126> 10^-6 Ω^-1m^-1 at room temperature and here found to decrease with Ts. The activation energies were evaluated from in (σd) versus 10³/T plots which showed two activation processes in the ambient temperature range 303K to 453K. The activation energy showed an independent trend with Ts. It was found that the as-grown films possessed poor photosensitivity, however their photosensitivity improved after suitable thermal annealing of the films. The decay time of the photosensitive films were of the order of minutes which indicated an exponential distribution of traps. Different trap depths, estimated from decay law were correlated with the electrical measurements.

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007563   Kalita P C;Sarma K C;Das H L (Department of Physics, Gauhati University, Guwahati-781 014) : Effect of substrate temperature on film structure and photoconductivity in CdTe thin films. Indian J Phys-Pt A 2000, 74(3), 287-90.

Photoconductivity was measured in CdTe thin films, vacuum evaporated at different substrate temperatures (Ts). High purity Al electrodes, also vacuum evaporated on the thin films were found to give ohmic contact. An ECIL high input impedance (<126>10¹⁴ Ω or higher) electrometer amplifier was used for the conductivity measurements. The dark conductivity of the films is found to be of the order of 10^-6Ω^-1m^-1. The calculated grain sizes (D) increase initially with Ts and become gradually independent of Ts at higher Ts values. There is a corresponding increase in photosensitivity upto about D = 300 A° beyond which the photosensitivity attains almost constant value. The observed dependence of photosensitivity on grain size has been explained on the basis of modulation of grain boundary potential barriers by photogenerated carriers.

007562   Kakar D A;Udipi S A (Department of Animal Nutrition, Bombay Veterinary College, Parel, Mumbai-400 012) : Microbiological qualities of different varieties of chutneys sold in Mumbai city. J Fd Sci Technol 2000, 37(5), 509-11.

Three varieties of chutneys, viz., tamarind, mango (sweet) and green chutneys, served with various Ready-to-Eat (RTE) foods sold in three types of food outlets, viz., Railway counters, small shops and streets were analyzed for their microbiological qualities. The total viable counts of all the chutneys were around log 6 to log 7 with loads of total staphylococcal counts, total faecal coliform counts, total faecal streptococcal counts and total sulphite-reducing clostridial counts. It was found that tamarind chutney had the highest counts of all microbial traits. Qualitative analysis showed the presence of coagulase positive S. aureus in eight samples (5.9%) of green chutney and three samples (3.3%) of tamarind chutney; S. enteritidis in two samples each of green chutney and tamarind chutney and one sample of mango chutney and S. newport in one sample each of green chutney and tamarind chutney. Further, one sample of green chutney showed presence of Shigella species. Amongst the chutneys, mango chutney was found to have the least counts. Further, tamarind chutney showed higher counts in samples sold in Railway counters and streets, while green chutney samples from Railway counters tended to show higher counts, followed by streets and small shops though the differences were not significant.

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007561   Jha S N;Verma B B (Dairy Engineering Division, National Dairy Research Institute, Karnal-132 001) : Optimization of process parameters for absorption of milk by Makhana. J Fd Sci Technol 2000, 37(5), 488-92.

Makhana a popped kernel of gorgon nut (Euryale ferox), is widely used for preparation of its kheer and pudding. Milk absorption behaviour of makhana particles is an important factor that needs to be maximized for preparation of good quality makhana kheer. Various parameters, like size of makhana particles, milk temperature and its total solid content; moisture content of makhana and absorption time were optimized. Response surface methodology was adopted to optimize various parameters. The optimum levels of various parameters for maximum absorption of milk by makhana were medium size makhana particles (between 0.85 and 1.4 mm) with moisture content of 5.2%, milk temperature 77°C, milk total solids 28.5% and absorption time 112 sec.

007560   Hardeep Singh;Sodhi N S (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Dehydration kinetics of onions. J Fd Sci Technol 2000, 37(5), 520-2.

Onion slices were dehydrated in a tray drier at 50, 60 and 70°C and the dehydration kinetics was studied. The moisture loss data were used to calculate the drying rate and moisture ratio. The results showed that drying of onion occurred in the falling rate period and was governed by moisture diffusion. A mathematical relationship was established between moisture ratio and drying time. The sorption isotherm was also studied for the safe storage of dehydrated onion slices.

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007559   Giridhar N;Satyanarayana A;Balaswamy K;Rao D G (NO, Central Food Technological Research Institute, Regional Centre, Habshiguda, Hyderabad-500 007) : Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of Thompson seedless grapes. J Fd Sci Technol 2000, 37(5), 472-6.

Efficacy of the dipping oil, made by using mixed fatty acid esters prepared from alcoholysis of commonly available vegetable oils, during dehydration of grapes to raisins for commercial utility was examined. Commercially, the dipping oil is being imported into the country for making raisins. The mixed fatty acid esters were prepared in the laboratory from five vegetable oils separately viz., groundnut, safflower, sunflower, cottonseed and rice bran by the CFTRI processes. These were compared with the imported dipping oil and found to be superior. Individual fatty acids viz., ethyl oleate, ethyl palmitate, ethyl stearate and ethyl laurate were also used to prepare dipping emulsions and were compared with those, using only potassium carbonate. In another experiment, the different methods of pretreatments viz., lye-dipping, using dipping emulsion prepared from the imported dipping oils/ethyl oleate/and mixed esters from cottonseed oil were used and compared with that of control in a cabinet tray drier with a batch capacity of 60 kg.

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007558   Dorai R P;Khan M.M H (Department of Dairy Science, Veterinary College and Research Institute, Namakkal-637 001) : Vitamin A fortification of cottage cheese. J Fd Sci Technol 2000, 37(5), 523-4.

Vitamin A fortification of cottage cheese was carried out and its retention after a storage period of 2 weeks at 7°C was assessed. Water soluble concentrate of vitamin A in the form of vitamin A palmitate was used at various levels. The vitamin A content was found to be fairly stable after fortification during the storage period. Fortification procedure, however, did not affect the sensory qualities and are equally acceptable to that of the control.

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007557   Devi R;Nerlekar J P;Janver V S;Pagare M P; Deshmukh S V;Kalbande V H (NO, Marathwada Agricultural University, Parbhani-431 402) : Development of nutritious supplementary biscuits from greengram dhal. J Fd Sci Technol 2000, 37(5), 506-8.

Four types of biscuits namely `nankatai', `melting moments', `tricolour biscuits' and `salt biscuits' prepared using greengram dhal as per the standerdized specifications were analyzed for their proximate composition and protein digestibilities. The results showed that salt biscuits contained highest fibre (5.81 g) total minerals (11.2 g) phosphorus (175.30 mg) and moisture (5.83%) whereas, the `melting moments' had more fat (52.27 g) and proteins (20.28 g), `nankatai' contained more of calcium (66.10 mg) and carbohydrates, while the `tricolour biscuits' contained higher iron contents than the other biscuits.

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007556   Deshpande R M (NO, Gayatri Chemicals, Dombivli) : Disinfection with hydrogen peroxide, the ecofriendly route. Chem Wkly 2000, 46(2), 155.

007555   Dass N N (Department of Chemistry, Dibrugarh University, Dibrugarh-786 004) : Liquid crystalline polysulfones. Indian J Phys-Pt A 2000, 74(3), 295-8.

Liquid crystalline properties of terpolymers are presented here taking cholesteryl pentenoate as a typical mesogenic unit. Cholesteryl pentenoate sulfone, its polymers and copolymers with cyclohexene sulfone are prepared, isolated and characterized by known techniques. Cholesteryl pentenoate, CH2 = CH(CH2)2 - COOCh where Ch is the cholesteryl unit was prepared at room temperature with dehydrating agent 1, 3 dicyclohexylcarbodiimide in the presence of 4 pyrrolidinopyridine, from cholesterol and 4-pentenoic acid. The ester CH2 = CH (CH2)2 - COOCh is polymerized by free radical mechanism in chloroform sulfur dioxide mixture resulting in polysulfones. The co-polymers of sulfones of cholesteryl pentenoate (M1) and that of cyclohexene (M2) are also prepared by free radical polymerization at -35°C with t-butyl hydroperoxide. The polysulfones were characterized by IR, NMR, X-ray, GPC and analytical techniques. The reactivity ratios of M1 and M2 are r1 = 1.03 + 0.06 and 1.04 + 0.12 calculated on the basis of Fineman and Ross method. The liquid crystalline properties of poly cholesteryl undecyleneate sulfone and its derivatives are outlined. The clearing temperature and softening temperature of a number of polysulfones are also presented.

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007554   Damart D (NO, Larox Corpn Lappeenranta, P O Box 29, Finland 53101) : Simplifying the complex business of life Larox pressure filtration in industrial fermentation. Chem Wkly 2000, 35(7), 60-1.

007553   Chakrabarty B S;Shah A J;Murthy K V R (Department of Applied Physics, Faculty of Technology & Engineering, M S University of Baroda, Baroda-390 001) : TSL-EPR correlation study of apatites used as lamp phosphors. Indian J Phys-Pt A 2000, 74(4), 429-32.

Study on commercial lamp phosphors reveals that the phosphors used by the lamp industry are apatites namely calcium halophosphate doped with antimony and manganese. The TSL glow curves of lamp phosphor samples show two distinct peaks in general. TSL spectrum of the samples exhibit peaks around 410 nm and 555 nm, the later corresponding to emission peak attributed to managenese. The glow peaks may be due to the thermal bleaching of radicals like O^-, (CIO)^2-, (FO)^2-, PO4^2-, H° etc. The radicals containing oxygen may be a consequence of the preparation process. The phosphors which are fired in air are contaminated by oxygen atoms. The presence of H° radical is attributed to the moisture absorption characteristics of one of the raw materials used in the preparation of phosphors. The radical responsible for the glow peaks has been proposed to be PO^2-4. The TSL spectra indicates that the luminescence centre is the Mn²⁺ion. The two peaks in the TSL spectra around 410 and 550 nm are attributed to the emission by Mn²⁺ions occupying two different sites in the crystal lattice. The TSL centres formed due to UV irradiation are the dopant ions and their aggregates.

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007552   Bhullar J K;Sogi D S (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Shelf life studies and refining of tomato seed oil. J Fd Sci Technol 2000, 37(5), 542-4.

Studies on storage of tomato seed oil were carried out in four different packaging materials viz., polyethylene pouches, aluminium paper laminate bricks, polyester bottles and tin cans at ambient temperature (14-34°C). Polyester bottles and tin cans were found to be the best packaging materials for storage of oil. Degumming, bleaching and steam-deodorization processes were optimized for refining of tomato seed oil.

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007551   Barman M K;Barbara A K;Devi M (Department of Physics, Gauhati University, Guwahati-781 014) : Heat exchange between adiabatically transported air packets and the ABL. Indian J Phys-Pt A 2000, 74(3), 345-7.

Atmospheric variabilities manifested as wavelike structures received from a monostatic sodar operated at Guwahati have been presented with an aim to understand the role of physical processes behind such phenomena on the propagating medium. The type of wave discussed here is seen rarely and appears at higher heights and then propagates downwards with an upward phase movement. The correlation analysis of power spectral components of the wave structures, reveals very distinct association of these two parameters. The atmospheric Boundary Layer (ABL) features also drastically change when such waves appear on the echograms and there are instances when the ABL completely disappears with accompaniment of significant rise in the background temperature. The explains these phenomena in the light of downward transport of air parcels adiabatically to the ABL height and the release of heat energy in the process.

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007550   Agarwal B J;Patel B H (Department of Textile Chemistry, Faculty of Technology and Engineering, M S University of Baroda, Vadodara) : Reincarnation of natural colourants. Chem Wkly 2000, 45(38), 139-46.

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007549    (NO, , ) : Biodegradable plastics. Chem Wkly 2000, 46(3), 161-3.

007548    (NO, , ) : Separation and isolation techniques of fatty acids and lipids. Chem Wkly 2000, 46(3), 149-59.

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007547    (NO, , ) : Carbon dioxide technology for environmentally friendly textile cleaning. Chem Wkly 2000, 46(3), 137-8.

Using supercritical or liquid carbon dioxide (CO2) to clean fabric may provide a promising alternative to dry cleaning. TNO is working closely with the dry cleaning industry to develop a viable process that could be commercially launched within a few years.

006482   Xingkun Y;Jue C;Zili Y;Guantai J (NO, College of Materials Science and Engineering, Beijing University of C, Beijing-100 029, China) : Study on theoretical problems of anionic polymerization of isoprene in dioxane (DOX) initiated by BuLi. J Polym Mater 2000, 17(2), 199-205.

Anionic polymerization of isoprene was carried out in Dioxane (DOX) using n-BuL as initiator. The microstructure, the polymerization mechanism and the kinetics were investigated. The experimental results show that the 3,4-structure content in polyisoprene decreases with increase in polymerization temperature while it increases on increasing the amount of DOX, and as the ratio of [DOX]/ [n-BuLi], (Ra) equals or crosses 50, the 1,2-structure of polyisoprene appears. Furthermore, the critical Ra at which the 1,2-structure appears increases with the increase of temperature and the 1,2-structural content increases as Ra increases. The study also shows that the propagation reaction of isoprene is first order with respect to both monomer and initiator concentrations. The kinetic parameters are also obtained, which comprise chain propagation rate constants, kp, real activation energy, E, the partial rate constants, k3, k4 and k5 for forming 1,4-structure, 1,2-structure and 3,4-structure, respectively, as well as corresponding partial activation energies, E3, E4 and E5.

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006481   Tsami E;Pappas C;Katsioti M (Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens 15780, Greece) : Changes to porosity and rehydration capacity during microwave drying of some fruits. Asian Chem Lett 1999, 4(4), 261-9.

Effect of microwave drying on the porosity and rehydration characteristics of avocado, strawberry and plum samples was investigated. Porosity at various moisture contents during the progressions of drying, was determined and plotted, to establish a pattern of dependence. Rehydration characteristics, in terms of the rehydration ratio, were examined under varying applied microwave power levels, and the effect of microwave power on sample rehydration capacity was confirmed. Finally, the correlation between porosity and the rehydration ratio, against microwave power, was confirmed.

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006480   Thiagarajan S;Annapoorani T K;Ravichandran M (Public Health Laboratory, , Pondicherry-605 006) : Detection and estimation of argemone oil in edible oils. J Instn Chem India 2000, 72(1), 40.

006479   Srivastava A;Saxena D C (NO, Sant Longowal Institute of Engineering and Technology, Longowal (Sangrur-148 106) : Packaging - a challenge in the next millennium for bakery industries. Pop Plast Packag 2000, 45(10), 91-3.

Dependency towards ready-made and fast food have expanded the bases for the development of bakery industries. Growing demands of bakery products have challenged the baker industries to manufacture a quality product, which could sustain its taste for a longer time. Among many bakery products, bread is highly consumed as a food. Bread manufacturing industries are facing the challenge to maintain its nutritious value from the deteriorating effect of oxygen and moisture.

006478   Singh R K;Rawat G S;Dhawan S (Silviculture Division, Forest Research Institute, Dehra Dun) : Study on preparation and chemical analysis of compost using different organic matters. Indian For 2000, 126(8), 809-13.

Forest Research Institute, Dehra Dun has prepared compost from organic matters by using the Berkeley method. The compost so prepared was analyzed and the results of the analysis have shown that all the composts prepared have nutrients in substantially higher quantities and they are considerably better than Farmyard Manure and the compost being generally prepared.

006477   Sehgal G;Chauhan G S (Department of Food Science and Technology, G B Pant University of Agriculture and Technology, Pantnagar-263 145) : Genetically modified foods - a biotechnological achievement. Indian Fd Ind 2000, 19(1), 17-28.

Biotechnology in the form of Genetically modified food (GMF) comes as a saviour to meet the challenges of foodproduction, processing and safety. Concern about biosafety has led to goverment regulation of transgenics. Regulatory uncertainty or overskill may deprive the consumer of less expensive or new choices of products that are as safe as conventionally derived foods. Therefore, clear and rational policies are needed regarding the regulatory states of GMF. In addition, the identification of critical research needs will help to enhance food production processing and safety.

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006476   Sailaja R R N;Chanda M (Department of Chemical Engineering, Indian Institute of Science, Bangalore-560 012) : Use of maleic anhydride-grafted polyethylene as compatibilizer for polyethylene-starch blends : effects on mechanical properties. J Polym Mater 2000, 17(2), 165-76.

Effect of using maleic anhydride grafted low density polyethylene (LDPE-g-MAH) compatibilizer on the mechanical properties of LDPE/starch blends have been studied. Tapioca starch has been used both in dry form and in the plasticized state. Impact strength and tensile strength measurements have been carried out using the standard ASTM methods. Morphological studies have been performed to examine the dispersion of starch in the LDPE matrix and also the characteristics of fracture surface of the moded product. The results show that plasticized starch blends perform much better than dry starch blends. It is further observed that with the use of LDPE-g-MAH compatibilizer, elongation at break every close to that of pure LDPE can be achieved even for high starch loadings.

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006475   Saha S;Sen D C (Department of Food Technology, Bidhan Chandra Krishi Viswavidyalaya, Pundibari-736 165) : Comparative sensory evaluation of rasogolla made from cow and buffalo milk. Indian J Anim Hlth 2000, 39(1), 18-20.

Rasogolla prepared from both cow and buffalo milk were compared on the basis of sensory evaluation. The sensory evaluation was done by a panel of six judges for appearance and colour, odour, body and texture and taste. It was noted that out of total score of 100, rasogolla made from cow milk (CM) and buffalo milk (BM) obtained scores of 83.5 and 70.33, respectively. In both cases chhana balls were cooked for 25 minutes in 500 brix sugar solution. Chemical composition of both CM and BM as well as rasogollas were found out which were comparable.

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006474   Reddy Y K;Laxminarayana M;Sarma K S; Ranganadham M;Kumar S (Dairy Technology Programme, College of Veterinary Science, Tirupati-517 502) : Preparation of a low fat dairy spread using skim milk chakka and butter. Indian J Dairy Sci 2000, 53(1), 11-14.

Chakka, a fermented traditional dairy product obtained by drainage of whey from curd (Dahi), was used for preparation of low fat dairy spread. The standardised procedure involved making chakka into a fine paste using a blender, addition of butter followed by the incorporation of salt and again working in the blender for 30 min till desirable body and texture obtained. A decrease in the fat percentage along with decreased in flavour score was observed in the butter spreads by blending chakka at different levels namely 30, 40 and 50% levels. On the basis of the physico-chemical properties of the spread with the different levels of chakka, and the consumer's acceptance, butter spread with 40% chakka level was found to be preferred over other two levels.

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006473   Rajak J;Jha Y K (Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Effect of microbial enzymes, lactic acid bacteria and higher ripening temperatures on accelerated cheese flavour development in acid coagulated curd milk slurry. Beverage Fd Wld 2000, 27(7), 33-6.

Accelerated cheese flavour has been developed in direct acidified cow milk curd slurry using genetically derived enzymes, lactic acid bacteria and higher ripening temperatures. Chymogen (0.1 g/kg curd) used without and with Accelase (0.05, 0.075 and 0.1 g/kg curd), accelerated cheese flavour in curd slurry during ripening at 25° and 30°C within 6 to 10 days. The development of characteristic cheese flavour in curd slurry was found significantly related with biochemical changes. Glycolysis, Proteolysis and Lipolysis in samples changed significantly (p<0.01) with respect to ripening temperature (25° and 30°C), treatment and days of storage.

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006472   Raghu P;Jagtap R N (Department of Chemical Technology, University of Mumbai, Mumbai-400 019) : Processing of metallocene polyolefins. Pop Plast Packag 2000, 45(10), 77-85.

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006471   Panesar P S;Marwaha S S;Rai R (NO, Sant Longowal Institute of Engineering and Technology, Longowal) : Methanogenesis of black liquor of pulp and paper industry using UASB reactor in biphasic system. J Ind Pollut Control 1999, 15(2), 157-63.

Investigation has been carried to find the suitability of black liquor of pulp and paper mill for methanogenesis in continuous biphasic system. The different hydraulic retention times (HRT) using upflow anaerobic sludge blanket (UASB) reactors were studied. A maximum methane content of 61.45% and COD reduction of 64.64% was observed at a HRT of 3d.

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006470   Nayak S K;Arora S;Sangwan R B;Sindhu J S (Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001) : Phosphorylation of milk proteins - for improved functionality. Indian Fd Ind 2000, 19(1), 48-55.

Milk proteins are superior to other proteins in terms of functionality, sensory properties and nutritional quality. They are widely used in the food industry as ingredients because of their physical, chemical and functional properties. However, milk proteins in their natural state may not necessarily possess optimal functional properties for all the products and are, therefore, not utilized to full capacity. As development of fabricated food continues to increase, the requirement for food proteins with well-defined functional performance has assumed paramount importance. To increase applicability of milk proteins in the food industry, functional properties need to be improved so that functionality matches the intended use and this can be accomplished by physical, chemical, enzymatic or genetic modifications. In addition to imparting desired functionality, other objectives in modifying milk proteins may include an improvement in nutritional value, prevention of deteriroative reactions or changes in physical state.

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