Synthesis and characterisation of N-toluyl methacrylatoethyl carbamates,homopolymers and copolymers with methyl methacrylate

The paper describes the synthesis of N-2/4-toluyl methacrylatoethyl carbamates using 2/4-toluyl isocyanate and 2-hydroxyethyl methacrylate. Homopolymerisation and copolymerisation of these novel monomers with methyl methacrylate was carried out using benzoyl peroxide as an initiator and tetrahydrofuran as solvent. Photopolymerisation of N-4-toluyl methacrylatoethyl carbamate could be carried out without the use of photosensitiser. Structural characterisation of copolymers was done using ¹H-NMR. Thermal stability of copolymers was evaluated in a nitrogen atmosphere by dynamic thermogravimetry.     

DNA immobilization and SAW response in ZnO nanotips grown on LiNbO3 substrates.

DNA immobilization enhancement is demonstrated in a structure consisting of ZnO nanotips on 128 degrees Y-cut LiNbO3. The ZnO nanotips are grown by metalorganic chemical vapor deposition (MOCVD) on the top of a SiO2 layer that is deposited and patterned on the LiNbO3 SAW delay path. The effects of ZnO nanotips on the SAW response are investigated. X-ray diffraction and scanning electron microscopy are used to analyze the ZnO nanotips, which are of single crystalline quality, and they are uniformly aligned with their c-axis perpendicular to the substrate surface. The photoluminescence (PL) spectrum of the ZnO nanotips shows strong near bandedge transition with insignificant deep level emission, confirming their good optical property. DNA immobilization enhancement is experimentally validated by radioactive labeling tests and SAW response changes. The ZnO nanotips enhance the DNA immobilization by a factor of 200 compared to ZnO film with flat surface. DNA hybridization with complementary and noncomplementary second strand DNA oligonucleotides is used to study the selective binding of the structure. This device structure possesses the advantages of both traditional SAW sensors and ZnO nanostructures.     

An Improved Multifactor User Authentication Scheme for Wireless Sensor Networks

Wireless Personal Communications - Wireless Sensor Networks (WSNs) are used to collect and transmitted the data in various applications from normal to those which requires significant security...     

A novel image fusion framework for night-vision navigation and surveillance

The night-vision image fusion plays a critical role in detecting targets and obstructions in low light or total darkness, which has great importance for pedestrian recognition, vehicle navigation, surveillance and monitoring applications. The central idea is to fuse low-light visible and infrared imagery into a single output. In this paper, we describe a new fusion framework for spatially registered visual and infrared images. The proposed framework utilizes the properties of fractal dimension and phase congruency in the non-subsampled contourlet transform (NSCT) domain. The proposed framework applies multiscale NSCT on visual and IR images to get low- and high-frequency bands. The varied frequency bands of the transformed images are then fused while exploiting their characteristics. Finally, the inverse NSCT is performed to get the fused image. The performance of the proposed framework is validated by extensive experiments on different scene imaginary, where the definite advantages are demonstrated subjectively and objectively.     

Power aware channel width tapering of serially connected MOSFETs

This paper reviews a transistor channel width tapering scheme called Hill Tapering for FET chains with specific emphasis on power dissipation and layout area of the tapered chains. The Hill Tapering scheme results in the lowest power dissipation and physical area compared to any of the existing tapering schemes like linear, exponential or optimal tapering. It also offers high speed operation. This tapering scheme is general and suits domino logic circuit designs. SPICE simulation results have shown that up to 81% power dissipation reduction could be achieved by using this tapering scheme.     

Nanoalumina-supported Mn2O3 as efficient adsorbent for removal of fluoride and arsenic from water: a study from lab to field

Journal of Materials Science - Water pollution with heavy metals has been a problem for the environment and human health. The cohabitation of As(III) and fluoride in groundwater has gotten...     

Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in rats

Guggul tree or Commiphora mukul is a small thorny herb having remarkable hypocholesterolaemic properties. Its therapeutic effects are because of its biocomponent guggulsterones, especially guggulsterone E and Z. In this research, double emulsion‐based spread was tried to improve the bioavailability of the herb guggul in in vivo rat model. The effect of the different diets with encapsulated and nonencapsulated guggul was evaluated and compared after 6 weeks, based on the final body weight and analysis of organs, serum and faeces of normal and hypercholesterolaemic (H) rats. It was evident from the results that double emulsion‐encapsulated guggul showed better control on weight of H rats (25.98% lower), inhibition of HMG CoA reductase (3.95 times less) activity and reduction in atherosclerotic index (47.2%), as compared to diet with unencapsulated guggul. Encapsulation of guggul also improved faecal excretion of bile acids, lipids and total cholesterol in H and normal rats.     

Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p?≤?0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.     

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 °C for 15 min resulted in spore germination. Bacterial counts as high as 10⁷ were observed for aerobic mesophiles and halophiles. Heating above 95 °C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on food pathogenic and food spoilage bacteria were also evaluated. The seaweeds in their raw state had almost 100% inhibition against Listeria monocytogenes; 98% and 93% inhibition was achieved against Pseudomonas aeruginosa by H. elongata and L. saccharina extracts, respectively. Heating the seaweeds resulted in the reduction of antimicrobial activity as compared to raw. The effect was more pronounced against Gram negative bacteria.