Analysis of enterococci using portable testing equipment for developing countries--variance of Azide NutriDisk medium under variable time and temperature.

This report compares the enterococci count on samples obtained with Azide NutriDisk (AND) (sterile, dehydrated culture medium) and Slanetz and Bartley (SB) medium when exposed to a variable in incubation time and temperature. Three experiments were performed to examine the recovery of enterococci on AND and SB media using membrane filtration with respect to: (a) incubation time; (b) incubation temperature; and (c) a combination of the two. Presumptive counts were observed at 37, 41, 46 and 47 degrees C and at 20, 24, 28 and 48 h. These were compared to AWWA standard method 9230 C (44 degrees C, 44 h). Samples were confirmed using Kanamycin Aesculin Azide (KAA) agar. Friedman's ANOVA and Students t-test analysis indicated higher enumeration of enterococci when grown on AND (p = 0.45) than SB (p = < 0.001) at all temperatures with a survival threshold at 47 degrees C. Significant results for AND medium were noted at 20 h (p = 0.021), 24 h (p = 0.278) and 28 h (p = 0.543). The study concluded that the accuracy of the AND medium at a greater time and temperature range provided flexibility in incubator technology making it an appropriate alternative to SB medium for monitoring drinking water using field testing kits in developing countries.     

An integrated process for obtaining oil,protease inhibitors and lectin from soybean flour

An integrated process has been developed to obtain oil and to remove/purify two antinutritional factors namely, soybean trypsin inhibitor and soybean agglutinin from soybean flour. Three phase partitioning of soybean flour was carried out by simultaneous addition of t-butanol (1:1, v/v) and ammonium sulphate (30%, w/v) to soybean slurry and 85% w/w oil could be recovered in this step. Three phase partitioning followed by immobilized metal affinity chromatography resulted in 90% and 93% yields with 26- and 15-fold purification for soybean trypsin inhibitor and soybean agglutinin, respectively. Both of these antinutritional factors gave significant purification on SDS–PAGE.     

Solubilization of Glibenclamide with β-Cyclodextrin & its Derivatives

Gilbenclamide, a widely used potent hypoglycaemic agent was solubllized using β -Cyclodextrin and β -Cyclodextrin derivatives. Complexes were prepared by kneading method in a molar ratio of 1:1 of the drug and the cyclodextrlns respectively. The Glibenclamide β -Cyelocextrin complex was characterized and evaluated by I.R. studies, Differential Scanning Calorimotry 6 X-ray diffractometry. The in-vitro dissolution rates of drug from inclusion complexes of β Cyclodextrins and its derivatives were compared. A significant Improvement In dissolution lor, rates of Gllbenclamide was observed with Inclusion complexes of all the Cyclodextrins. However, the solubilizing effect was more in case of β-Cyclodextrin derivatives.     

PES News

This paper presents a new method for the generation of a reference voltage for a dynamic voltage restorer (DVR). These voltages, when injected in series with a distribution feeder by a voltage source inverter, can tightly regulate the voltage at the load terminal against imbalance or harmonics in the source side. It is stipulated that the DVR does not supply any real power in the steady state. The reference voltage generation scheme is validated through digital computer simulation studies.     

Symmetry-breaking transitions in equilibrium shapes of coherent precipitates: Effect of elastic anisotropy and inhomogeneity

We examine the symmetry-breaking transitions in equilibrium shapes of coherent precipitates in two-dimensional (2-D) systems under a plane-strain condition with the principal misfit strain components ε* _xx and ε* _yy . For systems with cubic elastic moduli, we first show all the shape transitions associated with different values of t=ε* _yy /ε* _xx . We also characterize each of these transitions, by studying its dependence on elastic anisotropy and inhomogeneity. For systems with dilatational misfit (t=1) and those with pure shear misfit (t=−1), the transition is from an equiaxed shape to an elongated shape, resulting in a break in rotational symmetry. For systems with nondilatational misfit (−1<t<1; t ≠ 0), the transition involves a break in mirror symmetries normal to the x- and y-axes. The transition is continuous in all cases, except when 0<t<1. For systems which allow an invariant line (−1≤t<0), the critical size increases with an increase in the particle stiffness. However, for systems which do not allow an invariant line (0<t≤1), the critical size first decreases, reaches a minimum, and then starts increasing with increasing particle stiffness; moreover, the transition is also forbidden when the particle stiffness is greater than a critical value.     

Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

Silver nanocluster formation in silicate glass by single step ion-exchange

We report the formation of silver nanoclusters of average size ∼ 1.1 nm in a single step ion-exchanged silica glass. Silver clusters are formed in a glass during ion-exchange by fine-tuning the ion-exchange parameters such as salt composition, temperature and time. Such nanocluster formation during ion-exchange preserves the waveguiding properties of the ion-exchanged surface of the glass making them suitable for nonlinear waveguide device fabrication.     

The influence of Johnson–Cook material constants on finite element simulation of machining of AISI 316L steel

In literature, five different sets of work material constants used in the Johnson–Cook's (J–C) constitutive equation are implemented in a numerical model to describe the behaviour of AISI 316L steel. The aim of this research is to study the effects of five different sets of material constants of the J–C constitutive equation in finite-element modelling of orthogonal cutting of AISI 316L on the experimental and predicted cutting forces, chip morphology, temperature distributions and residual stresses. Several experimental equipments were used to estimate the experimental results, such as piezoelectric dynamometer for cutting forces measurements, thermal imaging system for temperature measurements and X-ray diffraction technique for residual stresses determination on the machined surfaces; while an elastic–viscoplastic FEM formulation was implemented to predict the local and global variables involved in this research. It has been observed that all the considered process output and, in particular the residual stresses are very sensitive to the J–C's material constants.