Phytochemical composition and bioactivities of lupin: a review

Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its phytochemical composition and biological activities. Lupin seeds contain significant amounts of polyphenols, carotenoids, phytosterols, tocopherols, alkaloids and peptides with antioxidant, antimicrobial, anticarcinogenic and anti‐inflammatory activities. Among polyphenols, genistein and their derivatives (isoflavones) are of great importance because of their phytoestrogenic potential. This comprehensive review will help out the readers in understanding the phytochemicals present in lupin and their benefits.     

Electrochemical degradation of petroleum hydrocarbons (PAHS) from synthetic aqueous solutions

Water separated from crude oil and wastewater discharge from petroleum oil refineries contains significant quantity of dissolved hydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) are major toxicants in wastewater of refineries. It is difficult to treat wastewater containing PAHs due to their recalcitrant property and low solubility. Conventional techniques for the treatment of wastewater are still a concern of toxicity. Electrochemical oxidation process has been found to be a favorable for treating wastewater. Electrodes with high stability and electrocatalytic activity are important factors for a successful electrochemical oxidation of toxic organics in wastewater. In this study titanium anodes were coated with tin, antimony and iridium oxide mixture from their respective salts by thermal decomposition method. FESEM and XRD used for surface characterization of Ti/SnO₂–Sb₂O₅–IrO₂ anode. Quantification of PAHs was done using GC–MS. Results confirm the presence of respective oxides on anode surface. Their electrocatalytic capability was tested for degradation of 16 priority PAHs in aqueous solution. Results reveal the complete degradation of naphthalene, acenaphthylene, acenaphthene and fluorene without using NaCl electrolyte. While in the presence of NaCl naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene and pyrene were completely removed. About 98% of total PAHs removal was found at all initial pH values 3, 6, and 9 in the presence of electrolyte. Current study will be helpful in improving quality of petroleum industry wastewater containing PAHs.     

Antecedents of computer self-efficacy: A study of the role of personality traits and gender

Empirical evidence suggests that computer self-efficacy plays an important role in one’s acceptance and use of new information technology. Little is however known about the antecedents of computer self-efficacy. This paper reports on a study of 143 non-users of a self-checkout library system available at a large Canadian university which was conducted to investigate the relationships between stable personality traits and gender with computer self-efficacy. Results indicate that four of the five stable personality traits, as measured by the Big-5 factors of personality, contribute to explain computer self-efficacy. Taking gender into account, results show that the traits of neuroticism, extraversion, and agreeableness are significantly related to computer self-efficacy for women but not for men. Implications for research and practice are discussed.     

Microwave-assisted urea-modified sorghum biomass for Cr (III) elimination from aqueous solutions

The present study concentrated on the use of an agro-waste biodegradable sorghum biomass in its simple and modified forms for the binding of Cr (III) ions. A relatively new method of modification was adopted using urea under microwave irradiation. FTIR analysis showed the presence of oxygen and nitrogen bearing functional groups in unmodified (UMS) and modified (MS) sorghum biomass. The appearance of new bands and shifts in the peaks confirmed the modification. The influence of different process parameters such as the adsorbent dose, solution pH, contact time, agitation speed and initial metal ion concentration was studied thoroughly to evaluate optimum conditions for adsorption. Maximum adsorption for Cr (III) ions occurred at pH 5.0–6.0 using UMS and MS. Langmuir, Freundlich, Temkin, and Dubinin-Radushkevich isotherm models in a non-linear fashion were used to explain the phenomenon. Maximum adsorption capacity was 7.03 and 16.36 mg of Cr (III) per gram of UMS and MS, respectively. Adsorption mechanism was explored by pseudo-first- and pseudo-second-order kinetic models, and it was found that the process followed pseudo-second-order kinetics. Thermodynamic study indicated the process favorability. The study concluded that urea modification under microwave irradiation produces a non-toxic and more effective adsorbent for Cr (III) remediation by inducing new nitrogen bearing functional groups to sorghum biomass.     

Cheddar Cheese Ripening and Flavor Characterization: A Review

Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are grouped into primary events including glycolysis, lipolysis, and proteolysis followed by secondary biochemical changes such as metabolism of fatty acids and amino acids which are important for the production of secondary metabolites, including a number of compounds necessary for flavor development. A key feature of cheese manufacture is the metabolism of lactose to lactate by selected cultures of lactic acid bacteria. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese.     

Suggestion Mining from Opinionated Text of Big Social Media Data

Social media data are rapidly increasing and constitute a source of user opinions and tips on a wide range of products and services. The increasing availability of such big data on biased reviews and blogs creates challenges for customers and businesses in reviewing all content in their decision-making process. To overcome this challenge, extracting suggestions from opinionated text is a possible solution. In this study, the characteristics of suggestions are analyzed and a suggestion mining extraction process is presented for classifying suggestive sentences from online customers’ reviews. A classification using a word-embedding approach is used via the XGBoost classifier. The two datasets used in this experiment relate to online hotel reviews and Microsoft Windows App Studio discussion reviews. F1, precision, recall, and accuracy scores are calculated. The results demonstrated that the XGBoost classifier outperforms—with an accuracy of more than 80%. Moreover, the results revealed that suggestion keywords and phrases are the predominant features for suggestion extraction. Thus, this study contributes to knowledge and practice by comparing feature extraction classifiers and identifying XGBoost as a better suggestion mining process for identifying online reviews.