002119   Sukhwinder Kaur;Ahmed J (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Development of ready-to-eat egg halwa. J Fd Sci Technol 2000, 37(3), 304-6.

Egg halwa, a traditional Indian sweet dish has a short shelf life at room temperature because of high water activity, improrer handling and oxidation of fat. An attempt was made to standardize the formulation and study the sensory, physico-chemical and microbiological properties of egg halwa. Standardized milk, liquid whole egg, vegetable fat, ghee and sugar were used as the main ingredients for the preparation of the product. There were significant increases (P<0.01) in free fatty acids, peroxide value and microbial count, while organoleptic scores decreased during 3 months storage of the product at refrigerated temperatures (5-10°C).

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002118   Sogi D S;Shergill R S;bawa A S (Department Food science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Effect of packaging materials on storage of shakanjvi (lemon juice beverage) concentrate. J Fd Sci Technol 2000, 37(3), 296-9.

Three types of shakanjvi concentrates viz., sweet-salty, sweet and salty, were formulated, based on sensory data. The products were packed in plain glass bottles, amber glass bottles, PET bottles, laminate bricks and polyethylene pouches for storage studies at 38° RH. It was found that ascorbic acid contents as well as sensory scores decreased due to storage. However, sweet-salty and sweet products remained acceptable even after 90 days storage.

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002117   Sinha A;Das S K;Rao V;Ramachandrarao P (NO, National Metallurgical Laboratory, Jamshedpur-831 007) : Synthesis of organized inorganic crystal assemblies. Curr Sci 2000, 79(5), 646-8.

Organized crystalline assemblies of cobalt salt and γ-rion oxide have been produced by in situ matrix-mediated biomimetic route. The process makes use of an organized supramolecular matrix and produces cobalt chloride crystals with characteristic morphology of coccolith of alga and nacreous structure of Pinctada martensii. Crystals of γ-iron oxide have been produced with typical morphology of aragonite spherulites in regenerated shell of Pomaceae paludosa.

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002116   Singh M (NO, National Botanical Research Institute, Lucknow-226 001) : Role of microbes on indigenous fermented products. Indian Fmr Dig 2000, 33(4-5), 33-4.

Some strains of the microbes, which help in preserving the food products, may damage them and shorten the shelf-life of these food products. Scientists are trying to minimize these losses by developing more effective strains which can increase the shelf-life of fermented food products.

002115   Sharma G K;Semwal A D;Mahesh C;Arya S;Arya S S (Defence Food Research Laboratory, , Mysore-570 011) : Studies on changes in carotenoids, tocopherols and lipids during processing and storage of instant redgram dhal (Cajanas cajan). J Fd Sci Technol 2000, 37(3), 256-60.

Effect of processing treatments and storage on changes in α-tocopherol, total carotenoids and their profile, free and bound lipids in redgram dhal was investigated. Luttein was found to be the major carotenoid (89.8%), followed by β-carotene (6.0%) and α-carotene (1.4%). Cooking, flaking and drying operations caused losses in total carotenoids (167.7-22.3%) and α22.3%) and α-tocopherol (16.1-37.2%). Storage of instant redgram dhal prepared by cooking and drying flaking and drying and freeze-thaw drying at 37°C in polypropylene pouches resulted in considerable losses in total carotenoids (23.5-52.0%) and α-tocopherol (33.7-77.9%). Losses were higher in α- and β-carotenes than lutein. The rate of degradation of carotenoids and tocopherols was much slower at -10°C than at 37°C. Proportion of free and bound lipids did not change during processing and dehydration.

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002114   Sengupta R;Bhattacharyya D K (Department of Chemical Technology, University College of Science and Technology, 92, A P C Road, Calcutta-700 009) : Effect of monoglyceride on enzymatic deacidification of rice bran oil. J Oil Technol Ass India 1996, 28(4), 125-30.

Enzymatic deacidification of rice bran oil of varying acidities was investigated through lipase catalysed esterification reaction. The deacidification was carried out by esterifying the free fatty acids (FFA) of the oil into triglycerides using monoglyceride as esterifying agent in place of glycerol. The amount of monoglycerides (commercial and from rice bran oil) used and esterification time influenced the extent of deacidification of rice bran oil. Monoglycerides deacidified rice bran oil more efficiently than glycerol as evidenced by the quality of the deacidfied oil which had more triglyceride content.

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002113   Ranjana Singh;Gurmukh Singh;Chauhan G S (NO, College of Applied Sciences for Women, University of Delhi, Jhilmil Colony, Vivek Vihar, Delhi-110 095) : Development of soy-fortified biscuits and shelf-life studies. J Fd Sci Technol 2000, 37(3), 300-3.

Control any soy biscuits prepared with standardized recipe were subjected to shelf life studies. Biscuits were packed in two different types of packaging materials viz., polypropylene and laminate of cellophane and butter paper and stored under ambient conditions of average temperature, at 29.5°C and RH, 73.5%. During storage, moisture content, peroxide value and free fatty acid contents of biscuits increased whereas hardness, crispness and overall sensory acceptability scores of biscuits decreased gradually. There was a slight non-significant increase in non-enzymatic browining of biscuits. These changes were more pronounced in biscuits packed in laminated packaging than in polyprophylene film irrespective of levels of soy fortification. Thus, polypropylene proved to be a better packaging material for biscuits than the laminated one and biscuits packed in it could be stored for 45 days under ambient conditions whereas in laminated packaging, the shelf-life of biscuits was 30 days. The keeping quality of biscuits could be increased further by storing them under low relative humidity conditions.

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002112   Ramani V (NO, PLASVAC Consultancy Services, B-6, Ravin, Ajanta Park, Memnagar Road, Ahmedabad-380 052) : Special alloy for hydrogen handling & their potential future aplication. Bull Indian Vacuum Soc 1999, 2(3), 115-8.

Hydrogen handling is an important aspect in fusion reactor technology and future energy storage devices. Metallic and intermetallic getters have great potential for application in these areas. The sorption capabilities and advantages of some important getters are presented. Their dynamic characteristics for cracking of impurities and retention of hydrogen are attributed to surface dissociation of compound molecule and diffusion of gaseous elements in bulk of getter.

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002111   Ramachandrarao P (NO, National Metallurgical Laboratory, Jamshedpur-831 001) : Solidification of silver-germanium alloys under microgravity conditions. Curr Sci 2000, 79(3), 326-7.

002110   Prasad N B L;Azzemoddin G (NO, Oil Technological Research Institute, (Jawaharlal Nehru Technological, Anantpur-515 001) : Processing of rotten copra and upgradation of red coconut oil. J Oil Technol Ass India 1996, 28(4), 111-3.

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002109   Pramanik S;Mahanti R K;Kishori Lal; Sivaramakrishnan C S;Roy P L (NO, National Metallurgical Laboratory, Jamshedpur-831 007) : Role of minor alloying elements on the properties of Al-Mg-Si alloys. Indian Fndry J 2000, 46(8), 46-8.

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002108   Panda H (NO, Devashish Consultants (P) Ltd., 1, Station Road, P O Clutterbuckganj, Bareilly-243 502) : Amino resins. Chem Wkly 2000, 45(51), 149-55.

002107   Panda H (NO, Devashish Consultants (P) Ltd., 1, Station Road, P O Clutterbuckganj, Bareilly-243 502) : Hydroxyethylcellulose as a protective colloid in emulsion polymerisation. Chem Wkly 2000, 45(43), 133-6.

002106   Narasimha H V;Sreedhara Murthy S;Indudhara Swamy Y M;Sathyendra Rao B V;Srinivas A (Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore-570 013) : Continuous process for parboiling brown rice. J Fd Sci Technol 2000, 37(3), 323-6.

Continuous process for parboiling of brown rice suitable for adoption at small to medium scale operations has been developed. Brown rice obtained from a commercial type of paddy (variety `IR 20') was soaked at ambient conditions and roasted in the continous roaster commonly used for frying Bengalgram. The roaster was modified by interchanging the path of movement of rice-sand mixture to overcome the problem of non-uniform parboiling, excessive puffing and charring of grains. The studies indicated that using the modified gram roaster, soaked brown rice (m.c. 32% wb) could be roasted at a rice-sand temperature of around 120-130°C in about 30 sec. Under such conditions, brown rice was mildly parboiled (imm. EMC-S - 500%).

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002105   Mleko S (Department of Food Science, North Carolina State University, Campus Box 7624, Raleigh, NC 27695-7624, USA) : Studies on permeability and rheology of heat and sodium ions-induced whey protein gels. J Fd Sci Technol 2000, 37(3), 307-10.

Sodium ions induced gels were obtained from pre-heated whey protein isolate (WPI) suspension. Salt-induced gels were compared to heat induced gels. Increased salt concentration resulted in increased value of storage modulus and turbidity of obtained gels. Turbidity and permeability of heat-induced gels were higher than salt-induced gels, indicating that heat-induced gelation resulted in structure, composed of large particles and pores and for sodium ions induced gels, structure was more filamentous with smaller and more homogenous pore sizes.

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002104   Kumar K R (Food Packaging Technology Department, Central Food Technological Research Institute, Mysore-570 013) : Moisture sorption and packaging characteristics of Arabian dry cereal foods. J Fd Sci Technol 2000, 37(3), 330-3.

Moisture sorption studies were conducted on dry cereal products, viz., `Shabura' and `Date' biscuits. Differences in moisture sorption properties were attributed to differences in the structure and sugar contents. The data obtained for texture and percent moisture were used in determining critical moisture levels. The mono-layer moisture contents corresponding to the Brunaur-Emmett-Teller (BET) and Guggenhem-Anderson-deBoer (GAB) were taken as the safe minimum moisture levels in the cereal products. The permissible water vapour transmission rate of the packaging material was computed, based on established initial and critical moisture levels.

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002103   Kori S A;Rajan T P D;Murty B S;Chakraborty M (Department of Metallurgy and Materials Engineering, IIT, Kharagpur-721 302) : Assessment of grain refinement and modification of eutectic Al-Si-alloys by computer aided cooling curve analysis (CA-CCA). Indian Fndry J 2000, 46(8), 35-40.

Response of Al-12 Si and LM-6 alloys towards grain refinement by indigenously developed Al-lTi-3B (M13) master alloy and modification by Sr has been studied by computer aided cooling curve analysis (CA-CCA). The cooling curve is plotted as the molten metal is allowed to solidify in a sand mold. The cooling curves clearly show that the extent of undercooling (ΔT) is significantly reduced on addition of the grain refiner to the molten metal prior to casting. The cooling curves also clearly reveal that the eutectic temperature is suppressed on addition of the modifier (Sr) to the melt. Also reports the mechanical properties of Al-12Si and LM-6 alloys before and after addition of grain refiner/modifier and combined addition of both.

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002102   kaur A;Gurinder Singh;Kaur H (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004) : Studies on use of emulsifiers and hydrocolloids as fat replacers in baked products. J Fd Sci Technol 2000, 37(3), 250-5.

Two wheat varieties viz., `PBW-138' and `WH-542' were analyzed for their physico-chemical characteristics and milled into flour for the preparation of bread, muffins and cookies. The emulsifiers viz., glycerol mono stearate (GMS) and sodium stearyl-2-lactylate (SSL) and hydrocolloids viz., guar gum (GG) and carboxy methyl cellulose (CMC) at the levels of 0.25 and 0.50% flour weight basis were included in the formulas to reduce the fat contents by 10 and 20% in muffins and cookies, respectively and omitting fat in bread. The qualities of products prepared after reduction of fat and addition of emulsifiers and hydrocolloids were better than their respective controls.

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002101   Kamini Devi; (Department of Foods and Nutrition, Acharya N.G. Ranga Agricultural Univeristy, College of Home Science, Saifabad, Hyderabad-500 004) : Rice processing - effect on dietary fibre components and in vitro starch digestibility. J Fd Sci Technol 2000, 37(3), 315-8.

Effects of processing on total dietary fibre (TDF), resistant starch (RS) and in vitro starch digestibility (IVSD) of three popular rice varieties were investigated. The processes tested were parboiling, puffing and parboiling-boiling. The TDF values of raw polished rice ranged from 3.2 to 3.6%. Parboiling-boiling process increased TDF significantly, followed by boiling, whereas there was no increase in TDF on puffing. The same trend was observed in case of resistant starch (RS). In vitro digestibility values of puffed, boiled and parboiled-boiled rice were significantly higher than raw and parboiled rice samples.

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002100   Kalita D;Saikia C N (NO, Regional Research Laboratory, Jorhat-785 006) : Hydrocarbon fuels from plant sources. Chem Wkly 2000, 45(51), 159-62.

Development of alternative sources for energy and chemicals, particularly by utilising plant biomass has recently received much attention. Attempts to review the work carried out by workers on evaluation of some of the plant materials as source of energy and chemical feedstocks. Work done on determination of chemical constituents of some latex bearing plants are indicated and also the possibility of producing hydrocarbon and related chemical products, directly or indirectly are included. Also exploratory work carried out at Regional Research Laboratory, Jorhat are discussed.

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002099   Jayalekshmy A;Arumughan C;Minimol B S (Oil Seeds Research Section, Regional Research Laboratory, Thiruvananthapuram-695 019) : Stability studies on raw palm oil. J Oil Technol Ass India 1996, 28(4), 115-9.

Storage study of raw palm oil in transparent containers was carried out for 6 months. Sets of samples were stored in dark inside the cupboard as well as outside the cupboard under ambient conditions. The effect of antiomidants like BHA, BHT and TBHQ at 200 ppm levels was also studied. The results indicate that free fatty acid content increases only slightly whereas peroxide value, anisidine value, diene value and secondary oxidation products increase during storage. The carotene content decreased by 15% during storage. Storage in dark did not improve shelf life to any significant extent. TBHQ was found to be more effective in protecting the oil against oxidation compared to BHA and BHT.

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002098   Iyer V J;Gandhi V M;Cherian K M (Environmental Safety Laboratory, Hindustan Lever Limited, ICT Link Road, Chakala, Andheri (E), Mumbai-400 099) : Toxicological studies on pilu oil. J Oil Technol Ass India 1997, 29(3), 53-6.

Pilu (Salvadora Oleoides) is a small tree and is found in many parts of India (Gujarat, Rajasthan and Punjab). The kernels yield about 40% of oil and there is a potential availability of 15000 tonnes of oil. The oil is rich in saturated fatty acids especially lauric and myristic acids. Currently the oil is not being exploited for commercial use. The unsaponifiable fraction has been reported to contain many constituents such as benzyl isothiocyanate, dibenzyl thiourea, dibenzyl urea etc. Which may make the oil non edible. No biological studies have been reported on this oil so far. Therefore a preliminary toxicological evaluation was considered necessary to obtain an indication whether the oil poses any overt health hazard in terms of acute oral toxicity, toxicity due to repeated short term ingestion and any skin sensitization potential. The studies indicated that the oil is not acutely toxic but found to be inhibiting growth and producing abnormalities in tissues like heart, liver, spleen and kidneys when ingested repeatedly. The oil was also found to be a moderate skin sensitizer in guineapigs. In view of these findings the raw oil cannot be used as such for any biological applications and treatment of the oil is necessary for detoxification before envisaging its use for any edible or cosmetic purposes.

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002097   Hardeep Kaur;Bajwa U (Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004) : Effect of heat refreshing on quality of stored chapatis containing buttermilk. J Fd Sci Technol 2000, 37(3), 211-6.

Effect of refreshening procedures on the quality characteristics of stored chapatis prepared with a without liquid buttermilk. Storage caused a significant drop in the moisture content of chapatis, which was further reduced, following conventional and microwave reheating. Pliability of chapatis was adversely affected after storage for 24, 48 and 72 h. However, it improved significantly following refreshening. Overall acceptability scores were significantly affected with the levels of buttermilk storage and reheating process. The water hydration capacity and soluble solids were also found to be affected with the storage and refreshening treatments.

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002096   Gopalakrishnan N;Narayanan C S (Regional Research Laboratory, CSIR, Thiruvananthapuram-695 019) : Extraction of BHC residue in oil rich chilli oleoresin by sulfuric acid cleaning technque and analyses by ECD-GC. J Oil Technol Ass India 1997, 29(3), 61-2.

Conventional cleaning and extraction technique of organochlorine pesticide residues in fatty rich agroproducts by sulfuric acid method was suitably modified for cleaning BHC residue present in the triacyl glycerol rich chilli oleoresin. Five commercial chilli oleoresin samples were analysed for BHC in ECD fitted GC, after cleaning the pesticide residue by the simplified procedure and estimated using DDT in hexane as internal standard. It was found that all the chilli oleoresin samples analysed, contained varying amounts of BHC, ranging between 1.3 and 5.7 ppm.

002095   Geethalakshmi;Jamuna Prakash (Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006) : Processing variables and quality parameters of chakli an Indian traditional deep-fried product. J Fd Sci Technol 2000, 37(3), 227-32.

Chakli, a common traditional fried food, as observed in a pilot survey of 100 households, was studied for the processing variables which included ingredients, thermal treatment of flour and keeping quality. In additional, functionality of raw materials, proximate composition and sensory analysis were also undertaken. Results revealed that thermal treatment affected the water and fat absorption capacities of flours. The proximate composition of prepared products was as follows - moisture 3.0 to 4.3%, proteins 8.2 to 9.8%, total ash 2.8 to 4.1%, and fat 17.1 to 19.8%. Products prepared with thermally treated flours and with added shortening rated higher in sensory quality scores in comparison with products prepared with untreated flours and without added shortening. The products prepared with different legumes could be stored up to 4 weeks with only a marginal rise in free fatty acids.

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002094   El-Bahay M M;El-Mossalamy M E;Abd El-Aal N S (Physics Dept., Faculty of Science, Al-Azhar University Girls Branch, Nasr City (Egypt)) : Ultrasonic attenuation and structural characteristics of the Al-Si alloy with diffusion of Si. J pure appl Ultrasonics 1999, 21(4), 103-7.

Reports the effect of heat treatment on the structure and properties of silumin. It is found that there is a critical temperature, 573 K, at which the alloy exhibits changes in the diffusion of silicon and the size of its structural constituents. Tracing the relationship between the structural characteristics and ultrasonic attenuation at different frequency [2-6 MHz] and at different temperature, 298, 373, 473, 573, 673, 773 and 843 K, indicates the agreement between the results obtained from ultrasonic and microstructural measurements.

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002093   Dhindaw B K (Department of Metallurgical and Materials Engineering, Indian Institute of Technology, Kharagpur-721 302) : Materials science research in microgravity - current status and an experimental case study. Curr Sci 2000, 79(3), 341-7.

Presents purpose and advantages of carrying out experiments in microgravity environment. Current areas of research in materials science being investigated in shuttle flights and those selected and pursued for ground-based research with possible flight experiments are discussed. Details of two experiments conducted on missions STS-78 and STS-87 are presented. The criterion of selection of these experiments, related ground based research and final flight definition and development issues are addressed. Finally, the briefly touches on the broader advantages of microgravity experiments related to general science awareness programmes at all levels.

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002092   Chattopadhyay K (Department of Metallurgy, Indian Institute of Science, Bangalore-560 012) : Trends and opportunities in basic research in microgravity materials processing. Curr Sci 2000, 79(3), 328-34.

Internationally the microgravity materials research has reached a matured state with several innovative programmes by different space agencies. Strives to show that some of these issues are basic in nature and provides knowledge base which are of importance to materials processing in general. These space experiments provide a challenge to the Indian scientists to launch a fruitful initiative.

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002091   Bhattacharyya S (Department of Chemical Technology, University College of Science and Technology, Calcutta University, 92, A P C Road, Calcutta-700 009) : Effect of EDTA on flavour component in emulsified fat products. J Oil Technol Ass India 1996, 28(4), 121-3.

Retention of flavour intensity in emulsified fat products has been investigated. Ethylenediaminetetraacetic acid is used as sequestering agent, and garlic and pineapple extract as flavouring agent is used. Incorporation of EDTA at 800 ppm helps in retaining the intensity of flavour characteristics for more than two months in emulsified fat products even when the products are stored at 20°C.

002090   barreto P L M;Beirao L H;Soldi M S;Soldi V (Department de Ciencia e Technologia de Alimentos, Universidade Federal de Santa Catarina, 88040-900, Florianopolis, SC, Brazil) : Studies on differential scanning calorimetry and thermogravimetry of tilapia (Oreochromis nilotica) surimi, surimi/starch and surimi/starch/carrageenan systems. J Fd Sci Technol 2000, 37(3), 265-71.

Thermal denaturation of washed minced fish, tilapta (Oreochromis nilotica) surimi, was investigated by Differential Scanning Calorimetry (DSC). The thermal denaturation was shown to occur via three independent processes and the temperature at which these processes took place were 57.1°C, 61.6°C and 65.7°C. The addtion of 0.2% of carrageenan raised the gelatinization temperatures of tapioca and modified waxy maize starches by 8°C and 4°C respectively. However, it decreased the reaction enthalpy of waxy maize from 101.1 cal/g and tapioca from 184.1 cal/g to 4.4 cal/g. The addition of starch and carrageenan to surimi was also investigated by DSC and it was observed that for the surimi/tapioca and surimi/tapioca/carrageenan, the transition temperature increase was 20°C in relation with pure surimi. The thermogravimetric analysis (TGA) of surimi, surimi/starch and surimi/starch/carrageenan systems showed that the surimi and surimi/tapioca/carrageenan had a higher water retention ability, when heated.

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002089   Barbaste A;Badrie N (Department of Food Production, Faculty of Agriculture and Natural Scie, The University of the West Indies, St. Augustine, Trinidad, West Indies) : Development of processing technology and quality evaluation of papaya (Carica papaya) cheese on storage. J Fd Sci Technol 2000, 37(3), 261-4.

Fruit cheese was prepared mature, ripe papayas (Carica papaya var. Red Ladyl and from puree blends of papaya with pineapple. The effects of varying pH. pectin levels and sucrose to invert syrup were investigated on gel set of the fruit cheese. A pH 3.1, 1% pectin and processed to 80 °Brix were required for a good gel set papaya cheese. For the blended fruit cheese, the ratio of papaya puree to pineapple puree was 2:1 with 2% with 2% pectin and processed to 77-80 °Brix. Sensory evaluation indicated a significant preference (P<0.05) for the blended fruit cheese and significant changes in sensory attributes of the fruit cheeses stored for 10 weeks at 4-5°C.

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002088   Abed y;Hammouti B (Laboratoire de Chimie des Eaux et Corrosion, Faculte des Sciences d' O, , Morocco) : Corrosion of steel in concentrated H2SO4 solution. Bull Electrochem 2000, 16(7), 296-8.

Corrosion rate of steel in concentrated sulphuric acid solutions (0.5-13 M) has been determined at various temperature (298-328 K) by weight-loss measurement. The increase of acid concentration leads to an increase of the corrosion rate which falls after showing a passivating phenomena. Activation energies have been determined in some media. Simulated corrosion rate-acid concentration curves have been developed.

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001035   Vinod Kumar K P;Sethuraman M G (Department of Chemistry, Gandhigram Rural Institute, Deemed University, Gandhigram-624 302) : Aricanut fibre and tamarind seed coat as raw materials for varnish preparation. Bull Electrochem 2000, 16(6), 264-6.

Acid hydrolysis of aricanut fibre was carried out with hydrochloric acid to produce aricanut fibre hydroxylate containing furfural. Extraction of tannins was carried out using 50% aqueous acetone form tamarind seed coat. The acid hydroxylate of the fibre was copolymerised with the tannins to form bakelite type resin. The yield, melting point of the resins, their solubility in various solvents and IR spectra were examined. The resins were suspended in non volatile drying oil (linseed oil) to yield varnishes whose service performances were evaluated.

001034   Vasanthamani G;Vijayalakshmi R;Parvathi Easwaran P (Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore-641 043) : Incidence of diseases in relation to type of plant oils consumption. Indian J Nutr Diet 2000, 37(5), 141-5.

Effect of consuming single plant oil on the health of adult subjects was studied by selecting 50 adult male subjects each consuming any one plant oil namely either groundnut oil, or refined groundnut oil or gingelly oil (sesame oil) or sunflower oil or coconut oil. Total oil consumption, body mass index, waist hip ratio and serum lipid profile were studied for all the selected subjects. The association of these factors with incidence of fat associated diseases was found out. The results indicated that all the subjects consuming plant oils had registered normal body mass index, waist hip ratio and blood lipid profile. Adults consuming coconut oil had registered the highest values for total cholesterol, triglycerides and very low density lipoprotein cholesterol values, while the lowest total cholesterol value was registered by adults consuming gingelly oil. Gingelly oil and groundnut oil were found to be good in maintaining serum lipid levels and in reducing incidence of diseases.

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001033   Touham F;Aouniti A;Abed Y;Hammouti B;Kertit S;Ramdani A (NO, Laboratoire de Chimie des Eaux et Corrosion, Faculte des Sciences, Oujda, MOROCCO) : New pyrazolic compounds as corrosion inhibitors for iron armco in HCl media. Bull Electrochem 2000, 16(6), 245-9.

Through methods of weight loss and electrochemical polarisation, tested some synthesised pyrazolic compounds as corrosion inhibitors for Iron Armco in 1 M HCl. Within the obtained results notice that compound 3,5-dimethylpyrazol (Inh 1) is the best inhibitor and its inhibition efficiency reaches 83% at 10^-3 M. The compound activates by adsorption at the Iron surface according to Frumkin isotherm model. The effect of structural changes in pyrazolic ring on the inhibition efficiency has been studied. Weight loss measurements indicates that the inhibition efficiency increases with the temperature in the range 308-303 K. The apparent activation energy has been determined.

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001032   Sharma S;Chaudhary R S (Department of Chemistry, Maharshi Dayanannd University, Rohtak-124 001) : Inhibitive action of methyl red towards corrosion of mild steel in acids. Bull Electrochem 2000, 16(6), 267-71.

Methyl red has been investigated as corrosion inhibitor for mild steel in 1 M HCl and H3PO4 solutions. The influence of parameters like inhibitor concentration and temperature has been investigated. The value of inhibition efficiency obtained from weight loss measurements has been found in good agreement with those obtained from polarisation studies. The adsorption of the inhibitor on mild steel surface has been found to follow Langmuir adsorption isotherm equation. Methyl red acts as mixed inhibitor in both the acids investigated. Morphology of the corroded surface has been studied by SEM and ESCA technique to get information about the adsorption of inhibitor molecules on mild steel surface.

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001031   Shah G B (NO, Mehta Mansion, Flat No 14, First Floor, 176, J.S.S. Road, Mumbai-400 004) : Mineral oils as lubrication additives. Chem Engng Wld 1999, 34(11), 149-50.

Additive is a substance added to oil to improve some particular properties of it. Such substances are soluble in oil where it is likely to come in contact with water. But in the case of steam engine or turbine lubricants, they must not be soluble in water; otherwise the additive is likely to be washed out of the oil.

001030   Sethi S;Jha Y K (Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Fermented milk products - flavour and biotechnology. Beverage Fd Wld 2000, 27(4), 25-7.

001029   Sen A (NO, , 3 Chandreshwar Bhavan, 178 Sion Road West, Mumbai-400 022) : Polyurethanes answer concrete protection challenges. Paintindia 2000, (NULL), 99-112.

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001028   Sekar N (Dyes Division, UDCT Matunga, Mumbai-400 019) : Azoic dyes : genesis and growth. Colourage 2000, (Spec Issue), 23-30.

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001027   Sekar N (Dyes Division, UDCT, Matunga, Mumbai-400 019) : Dyestuffs containing fluorinated alkyl groups. II. Colourage 2000, 47(6), 49-54.

Synthesis and properties of dyestuffs containing fluorinated alkyl groups from the following classes are reviewed : anthraquinone disperse dyes, reactive dyes of vinylsulphone type, indoline spirochromenes, triphenylmethane, cationic styrenes, fluorescent dyes, cyanine dyes and copper phthalocyanines.

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001026   Schmitz J E (Process Filtration Division, Parker Hannifin Corp., Lebanon) : Key attributes of paint filters. Chem Engng Wld 1999, 34(12), 75-8.

Properties of paint filters necessary to produce quality paint include lack of silicone, good efficiency, long service life, ability to classify particles, cleanliness and rigidity. Of those filters discussed, the Probond filter cartridge best exhibited these properties. The cartridge is certified as silicone-free and used a patented, two-layer construction to increase filter life and strength. It is made from long, prime-grade textile fibers to minimise migration. Manufacturing debris is minimised because there was no surface machining. The rigid, phenolic fiber matrix can withstand differential pressures up to 150 psid at ambient temperatures.

001025   Sawant V D (NO, Excel Laboratory, 3/5, Sanjeevan Society, Bhatwadi, Ghatkopar, Mumbai-400 084) : Hydroxyl value of resins and alcohols. Paintindia 2000, 50(6), 53.

001024   Sarkar A K;Misra S;Kurmaiah N (Department of Chemistry, Regional Engineering College, Durgapur-713 209) : Synergistic action of orthosphenylene diamine and paraphenylene diamine with thio-urea in acid corrosion of mild steel. Bull Electrochem 2000, 16(6), 250-2.

Reports the experimental results obtained on synergistic action of two diamines namely orthosphenylene diamine (o-PDA) and paraphenylene diamine )p-PDA) with thiourea in the corrosion inhibition of mild steel in sulphuric acid solution. Morphology of inhibition curve was utilised for characterisation of mixed inhibition system in order to judge their potentiality in acid bath.

001023   Salghi R;Bazzi L;Hammouti B;Kertit S (NO, Laboratoire de 1'Establissement Autonome de Controle et de Coordinati, B P: 1710 Ancien Port Agadir. MOROCCO) : Electrochemical behaviour of aluminium alloy 6063 in deaerated carbonate solution in presence of pyrazolic compounds. Bull Electrochem 2000, 16(6), 272-6.

Effect of addition of new pyrazolic compounds on the corrosion of aluminium 6063 alloy in a deaerated carbonate solution has been investigated using the electrochemical polarisation measurements. Results showed that 1,3 Bis (3'-carbomethoxy-5-methyl-12'-pyrazolyl) propane (BCMPP) was the best inhibitor. Polarisation measurements also indicated that BCMPP acted as a cathodic-type inhibitor without changing the mechanism of the water evolution reaction. It was adsorbed on the aluminium surface according to a Temkin isotherm model. The effect of temperature indicated that Corrosion inhibition efficiency (IE%) of BCMPP decreased with increasing temperature in the range of 298-313 K.

001022   Ryntz R A (NO, Visteon Automotive Systems, Engineering Test Facility, 401, Southfield Road A103, Dearborn, MI 48121-6231, USA) : Coating evolution in the automotive industry. Paintindia 2000, (NULL), 75-84.

Attempts to explain the shift in paint technology utilized in the automotive industry brought on by increased environmental regulations and a more educated consumer. It also attempts to describe future needs in the industry as perceived through growing global commitment and external drivers in converging technologies. The future of automotive manufacturing processes may well lie in the same realm of that considered futuristic success in computer engineering. Describes the convergence of technologies, e.g., the coming together of technologies that used to be separate. Through the assimilation, improvement, and generation of new technologies the coating community, as a major supplier to the very large automotive industry, will continue to thrive, grow, and maintain its environmental stewardship in the global marketplace.

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001021   Pruthi J S (NO, , 344, Defence Officers Enclave, Dhaula Kuan, Part II, New Delhi-110 010) : Super-critical fluid extraction (SCFE) technology - a novel, efficient and versatile technique for spice extraction. Beverage Fd Wld 2000, 27(4), 39-43.

Basic working principle and advantage of the SCFE process, reasons for use of SC carbon dioxide as an extractant, parameters to be determined in the designing of SCFE plant, such as required rate of production, mode of operation (continuous or batch-type), bulk-density of the solids fed, the form, consistency and moisture content of the material, ratio of solvent mass flow-rate to the mass solids treated, the extraction time, etc., have been briefly discussed, and based on these factors, an illustration of a plant for extraction of pepper (the most important spice of the world and so also, of India) has been provided. Later, the R and D work done on some important Spice Essential Oils and Oleoresins and their dominant chemical constituents using SCFE process, is reviewed and briefly discussed. The commercial SCFE plants in use in some of the developed countries like Germany, Canada, Australia, etc. and other commercial SCFE activity areas have also been reviewed. At the end, the future scope of the SCFE process and R and D needs in the area have been highlighted.

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001020   Premi B R (NO, National Bank for Agriculture and Rural Development, Garment House, 3rd Floor, A.B. Road, Worli, Mumbai) : Essential oils and oleoresin industry in India. Beverage Fd Wld 2000, 27(4), 12-18.

001019   Premavalli K S;Madhura C V (NO, Defence Food Research Laboratory, Mysore-570 011) : Studies on the stability of spice flavouring compounds in spice blend and instanutro cereal mix. Beverage Fd Wld 2000, 27(4), 37-8,49.

Stability of flavouring compounds in spice blend and instanutro cereal mix (bisibele bhath mix) has been studied during storage in polypropylene (PP) Paper-Aluminium foil-Polyethylene laminate (PFP) pouches kept at ambient conditions (16-33°C) and 37°C. Cuminaldehyde, cinnamaldehyde, Eugenol and Linalool were identified as the flavouring compounds, of which Cinnamaldehyde and Eugenol were major compounds. Relatively, the rate of loss of Cinnamaldehyde was higher then Eugenol. The temperature of storage and the packaging material influenced the rate of loss of flavouring compounds. In spice blend, Cinnamaldehyde reduced to 4.2 to 4.5% from 12.3% while Eugenol reduced 42.6-53.9% from 67.3% during 12 months storage period. In nutrocereal mix, both the compounds reduced to 50% concentration during storage. But at 37°C, the loss of Cinnamaldehyde was higher to the tune of 80%. However, the sensory acceptance was good with 7.4 score after 12 months storage period.

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001018   Parthiban G T;Saraswathy V;Rengaswamy N S (NO, Central Electrochemical Research Institute, Karaikudi-630 006) : Cathodic protection of concrete structures using magnesium alloy anode. Bull Electrochem 2000, 16(6), 253-7.

Cathodic protection of concrete structure is gaining more and more importance. Though the impressed current system is being widely used, sacrificial anode system is also gaining ground. It is well known that alloys of zinc, aluminium and magnesium are the candidate materials for use as sacrificial anodes. However, very little work has been done for evaluating their utility as compared with that done for utilizing impressed current system. In the work cathodic protection of embedded steel reinforcement bars has been achieved by utilizing a suitable magnesium alloy anode, which is manufactured based on indigenous technology (CECRI know-how). The potential of the embedded steel and the current flowing between the anode and the embedded steel were monitored over a period of one year, in conventional M2O (1:2:4 W/C 0.5) concrete. The results indicated that there is a considerable shift in potential in the presence of chloride. The steel was found to be well protected from corrosion, noticed after breaking open the tested concrete.

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