Electrochemical properties of rechargeable organic radical battery with PTMA cathode

The electrochemical properties of the organic radical battery (ORB) having a lithium metal anode and a cathode consisting of a nitroxide radical polymer poly(2,2,6,6-tetramethylpiperidinyloxy-4-yl methacrylate) (PTMA) with 1M LiPF₆ as an electrolyte in ethylene carbonate (EC)/dimethyl carbonate (DMC) have been evaluated at room temperature. The cell, with a thin cathode of 17 μm thickness incorporating 40 wt.% of PTMA, exhibited the full theoretical specific capacity at current densities up to 10 C (∼1 mA/cm²). However, a decrease in the specific capacity and an increase in the ohmic resistance were observed at higher current densities. The cell performance was good even on repeated charge-discharge cycles as an excess of 85 % retention of the initial discharge capacity was observed. This was true even after 400 cycles. However, a gradual decrease in capacity, an increase in charge-discharge voltage separation, and an electrode/electrolyte interfacial resistance have been observed after a large number of cycles. The examination of the scanning electron micrographs of the cathode material revealed that prolonged cycling resulted in the agglomeration of PTMA particles. These in turn increased the resistance and decreased the capacity of the cell.     

Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis

The population which is below the poverty line is devoid of nutritious diet. Egg and milk are categorized as complete foods. The defensive organizations are situated in such remote places where fresh food material is not available. Keeping in view these problems, the study of organoleptic variables, viz., color, appearance, aroma, texture and taste in the food products of cake, omelet doughnut, coconut macaroon and mayonnaise from fresh egg and egg powder, was conducted. Principal component analysis was carried out. Organoleptic properties of doughnut prepared from egg powder were superior compared to fresh egg which had better sensory traits for coconut macaroon. The sensory traits like taste, texture and aroma were the most influential traits studied to pronouncing as a panel decision. It is proposed that fresh egg and egg powder should be preferred in the process of preparation of coconut macaroon and doughnut, respectively.     

Evaluation of Vegetable-Type Soybean for Sucrose,Taste-Related Amino Acids,and Isoflavones Contents

Vegetable soybean differs from the conventional soybean in its distinct taste. Genetic variability has been scarcely investigated in vegetable soybean for taste-related compounds viz. sucrose, aspartic acid, glutamic acid, glycine, alanine, and isoflavones. In the present study, analysis of green seeds of 12 vegetable-type genotypes, between reproductive stages of R₆ and R₇ (i.e., when the pods were completely filled but the seeds and pods shell not yet turned yellow), revealed ranges of 1.28–7.12, 0.37–1.51, 0.64–2.82, 0.17–0.72, 0.11–0.51 g/100 g for sucrose, aspartic acid, glutamic acid, glycine, alanine content, respectively, while a range of 8.64–33.19 mg/100 g was observed for total isoflavones content. Genotypes with high levels of sucrose, aspartic acid, glutamic acid and alanine scored high for taste. Results did not indicate any significant relationship between isoflavones content and the taste score.     

Damage to Continuous-filament Yarns during Weaving

A study of continuous-filament yarns and the damage caused to them during weaving is reported. In spite of experiencing greater stress and strain during weaving filaments used as warp show lower strength losses then similar filaments used as weft. This unexpected behaviour of continuous-filament yarn is explained on the basis of the different kinds of stress imposed separately on the warp and weft during weaving and of the structural sensitivity of the continuous-filament yarn to these forces. Several techniques were employed to examine and suitably explain the weakening brought about by mechanical stresses during weaving.     

Characterization of lubrication oil emissions from aircraft engines

In this first ever study, particulate matter (PM) emitted from the lubrication system overboard breather vent for two different models of aircraft engines has been systematically characterized. Lubrication oil was confirmed as the predominant component of the emitted particulate matter based upon the characteristic mass spectrum of the pure oil. Total particulate mass and size distributions of the emitted oil are also investigated by several high-sensitivity aerosol characterization instruments. The emission index (EI) of lubrication oil at engine idle is in the range of 2-12 mg kg(-1) and increases with engine power. The chemical composition of the oil droplets is essentially independent of engine thrust, suggesting that engine oil does not undergo thermally driven chemical transformations during the ～4 h test window. Volumetric mean diameter is around 250-350 nm for all engine power conditions with a slight power dependence.     

Economic design of a rock bed storage device for storing solar thermal energy

This study deals with the optimization of design and operational parameters of a rock bed thermal energy storage device coupled to a two pass single cover solar air heater, i.e., charging time (), rock bed size (flow length, H), and cross-sectional area for square cross section (A_R), rock size (D_R), air mass velocity per unit bed cross-sectional area (G), and void fraction (ε). The optimization has been accomplished by investigating the effects of the above parameters on the total energy stored and the cost per unit energy stored in the rock bed for the winter climatic conditions of Delhi.     

Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p?<?0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p?<?0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p?<?0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p?<?0.05), whereas b* values decreased significantly (p?<?0.05) with an increase in the tender coconut pulp level. The jam containing 75 % tender coconut pulp and 25 % pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28?±?2 and 37 °C storage conditions on the basis of physicochemical and sensory attributes.     

Physiopathology and Management of Gluten‐Induced Celiac Disease

Proline‐ and glutamine‐rich gluten proteins are one of the major constituents of cereal dietary proteins, which are largely resistant to complete cleavage by the human gastrointestinal (GI) digestive enzymes. Partial digestion of gluten generates approximately 35 amino acids (aa) immunomodulatory peptides which activate T‐cell–mediated immune system, followed by immunological inflammation of mucosa leading to the onset of celiac disease (CD). CD is an autoimmune disease associated with HLA–DQ2/DQ8 polymorphism and dysbiosis of gut microbiota. CD is either diagnosed using duodenal mucosal biopsis or serological testing for transglutaminase 2 (TG2) specific antibodies (IgA and IgG). Current therapy for CD management is gluten‐free diet, while other therapies like glutenase, probiotics, immunomodulation, jamming of HLA‐DQ2, inhibition of TG2, and gluten tolerance aided by gluten tolerizing vaccines are being developed.     

Quality Characteristics and Glass Transition Temperature of Hydrocolloid Pre-Treated Frozen Pre-Cut Carrot

The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (T_g′′′) of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in the hydrocolloid pre-treated samples. As the concentration of the hydrocolloid increased, hardness and fracturability were also found to increase. However, adhesiveness was observed to follow a reverse trend. Xanthan gum (0.4%) resulted in higher texture retention than other hydrocolloids used as well as than the control samples. Hydrocolloids imparted lightness and higher red and yellowness to the carrot samples due to reduced solute mobility and moisture conditioning effects. Overall acceptability of the hydrocolloid pre-treated samples was found to be more than the experimental control samples. All the hydrocolloids were found to be effective in increasing the T_g′′′ to an extent, ?2.73 to ?0.28°C compared with T_g′′′ (?5.4°C) of untreated carrot samples. T_g′′′ increased to almost 74% in CMC (0.4%) pre-treated samples. The maximum enhancement was found in carboxy methyl cellulose followed by pectin, sodium alginate, and xanthan gum. The threshold concentrations in terms of sensory attributes were determined for optimal conditioning of the product prior to freezing.     

Morinda revisited: changes in nutritional well-being and gender differences after 30 years of rapid economic growth in rural Punjab, India

A follow-up study of malnutrition and its determinants among children 6 to 24 months of age was carried out in rural areas of Punjab State in India 30 years after the original study, and following a period of rapid economic growth. The original 1971 study had found a high prevalence of mortality and malnutrition and the worst gender difference in nutritional status ever recorded in an Indian study. The 2001 follow-up study found dramatic reductions in child mortality, child malnutrition, gender-based imbalances in child well-being and care, and family size, the result of participatory economic growth coupled with broad-based educational, health, and family-planning services. Despite overall improvements in caloric intake, however, 40% of lower-class children in 2001 were still consuming less than 50% of their caloric allowance. With minimal gender-based abortion and significantly reduced neglect and mortality offemale children, gender balance among children in this area of rural Punjab improved markedly over the 30-year period.