Eu（Ⅲ） Indirect Probe to Investigate Interaction of DOPA （3, 4, Di-Hydroxyphenylalanine） and Dopamine （3, 4-Dihydroxy Phenyl Ethyl Amine） Using Electrochemical Methods

Eu（ Ⅲ ） can be utilized as an indirect electrochemical probe to investigate the interaction of bio-molecules such as DOPA and Dopamine with Ca（ Ⅱ ） in vitro. The interaction of DOPA and Dopamine with Eu（ Ⅲ ）-Eu（ Ⅱ ） redox pair was investigated by electrochemical techniques. Both the neurotransmitters are structurally related and undergo interaction with Eu （Ⅲ ）. Eu （ Ⅲ ） coordinates with DOPA and Dopamine through five-member chelate tings via carboxylic oxygen and amino nitrogen. The electrode kinetic parameters viz, transfer coefficient （αna）, diffusion coefficient （D）, forward heterogeneous rate constant （ k^0 fh） were evaluated for Eu（ Ⅲ ）-DOPA/Eu（ Ⅲ ）-Dopamine. The results obtained were used to investigate the nature of interaction of Eu （Ⅲ） with muhi-donor biomolecules. The possible mechanism was also proposed.     

Synthetic lubricants in India — an overview

Different synthetic products currently available and which find wide application as lubricants, are described, and their merits and demerits compared with the mineral based lubricants are outlined. Some of the major synthetic lubricants used in Indian industries are identified. The Indian chemical industry's potential to meet some of the requirements of synthetic lubricants is discussed and the need to create additional facilities in India for the manufacture of certain critical products, is described.     

Preparation and Physico-Chemical Study of Sandwich Glass-Jute-Bisphenol-C-Formaldehyde Resin Composites

Glass-Jute-bisphenol-C-formaldehyde (Glass-Jute-BCF) sandwich composites were prepared by hand lay-up technique at 150°C under 30.4 MPa pressure for 2 h. The resin, glass and jute fiber content in the sandwich composite were 33.3, 10.4 and 56.3 wt%, respectively. 10 prepregs containing 8 inner prepregs of jute mats sandwiched between 2 outer prepregs of glass mats. Glass-Jute-BCF sandwich composite has 23 MPa tensile strength, 119 MPa flexural strength, 1.72 kV/mm electric strength and 1.25 × 10¹² ohm cm volume resistivity. Tensile strength and volume resistivity both decreased, while flexural strength and electrical strength both improved upon hybridization. Sandwich composite showed high diffusivity in water, 10% NaCl and 10% HCl solutions as compared to Glass-BCF composite. Equilibrium water absorption time is found to be 72 h in all 3 environments. Comparatively low diffusivity is observed due to silane treated glass fibers. No effect of boiling water is observed on stability of composite. Saturation time in boiling water reduced 18 times without any damage to the composite. Glass-Jute-BCF sandwich composite may be useful for low load bearing applications in construction, electrical and electronic industries as well as in harsh acidic and saline environments.     

GA Approach for Optimization of Surface Roughness Parameters in Machining of Al Alloy SiC Particle Composite

Experiments were carried out using carbide turning inserts on AA7075/10?wt.% SiC (particle size 10-20???m) composites to get actual input values to the optimization problem, so that the optimized results are realistic. By using experimental data, the regression model was developed. This model was used to formulate the fitness function of the genetic algorithm (GA). This investigation attempts to perform the application of GA for finding the optimal solution of the cutting conditions minimum value of surface roughness. The analysis of this investigation shows that the GA technique is capable of estimating the optimal cutting conditions that yield the minimum surface roughness value. With the highest speed, the lowest feed rate, the lowest depth of cut, and the highest nose radius of the cutting conditions' scale, the GA technique recommends 1.039???m as the best minimum predicted surface roughness value. This means that the GA technique has decreased the minimum surface roughness value of the experimental sample data, regression modeling and desirability analysis by about 3%, 1%, and 2.8%, respectively.     

A review of factors affecting fat absorption in hot chips

Consumption of hot chips is a convenience food in most countries. Unfortunately, these are high in fat and contribute to fat-related diseases in societies with a high fat consumption. There is substantial scope through best-practice deep-frying techniques for producing lower fat, high-quality chips. From a review of the literature, the main factors associated with a lower-fat content of chips are thick (>12 mm), straight cut chips; cryogenic freezing methods; low moisture content of potatoes (specific gravity >1.1); frying fat: chip volume ratio of 6:1; frying at optimal temperature (180 to 185 degrees C) during cooking and turning the temperature down (approximately 140 degrees C) and covering the vats during slack periods; vigorously shaking the basket and hanging it over the deep fryer to drain after frying; maintaining the quality of the frying fat by regularly skimming the cracklings, filtering the fat, and topping up the fryer with fresh fat; keeping the fat turnover <5 days; regular cleaning of frying equipment. It is important that all deep frying operators are adequately trained in these techniques. It is also important that the frying medium is low in saturated and trans fatty acids (<20%) because of their effects on blood lipids and low in linolenic acid (<3%) because it is readily degraded. The widespread implementation of best-practice deep-frying would reduce fat content of hot chips and thus lower overall fat consumption.