Wound healing activity of Origanum vulgare engineered titanium dioxide nanoparticles in Wistar Albino rats

The titanium dioxide nanoparticles (TiO2·NPs) were synthesized utilizing Origanum vulgare under room temperature. The green synthesized TiO2 NPs excitation was confirmed using UV–Vis spectrophotometer at 320 nm. Scanning electron microscopy analysis showed TiO2·NPs are spherical in shape and connected with one another. Dynamic light scattering analysis results specified high stability in nanoparticles, with an average particle size of 341 nm. Fourier transform infrared spectroscopy peaks revealed the presence of bioactive functional groups in Origanum vulgare aqueous leaf extract much needed for the TiO2·NPs formation. X-ray diffraction spectra showed the TiO2·NPs are amorphous in nature. Furthermore, the green synthesized TiO2·NPs wound healing activity was examined in the excision wound model by measuring wound closure, histopathology and protein profiling, revealed significant wound healing activity in Albino rats. In conclusion, our results bared TiO2·NPs have delivered a novel therapeutic route for wound treatment in clinical practice.     

Effect of Uncertainty in Failure Rates on Memory System Reliability

This paper investigates the effect of uncertainty in chip failure rates on memory system reliability. It is shown, using real data on memory failures, that the dispersion in failure rates can be as large as 80%. An important consequence is to increase the unreliability of a memory system by up to 65%. Two simple models are proposed to evaluate the variability in memory reliability. The first is a worst case estimate and the second is a probabilistic model which needs only the mean and the standard deviation of the chip failure rate. With high failure rates, the maximum uncertainty in reliability occurs in the early system lifetime; with low failure rates, this effect is reversed.     

Studies on Stress Corrosion Cracking of Super 304H Austenitic Stainless Steel

Stress corrosion cracking (SCC) is a common mode of failure encountered in boiler components especially in austenitic stainless steel tubes at high temperature and in chloride-rich water environment. Recently, a new type of austenitic stainless steels called Super304H stainless steel, containing 3% copper is being adopted for super critical boiler applications. The SCC behavior of this Super 304H stainless steel has not been widely reported in the literature. Many researchers have studied the SCC behavior of steels as per various standards. Among them, the ASTM standard G36 has been widely used for evaluation of SCC behavior of stainless steels. In this present work, the SCC behavior of austenitic Fe-Cr-Mn-Cu-N stainless steel, subjected to chloride environments at varying strain conditions as per ASTM standard G36 has been studied. The environments employed boiling solution of 45 wt.% of MgCl₂ at 155 °C, for various strain conditions. The study reveals that the crack width increases with increase in strain level in Super 304H stainless steels.     

Enhancement of the yield of solar still with the use of solar pond: A review

A solar pond (SP) is a remarkable growth of renewable energy technology that has stored solar energy for storage purposes and is used in many solar thermal applications. It is also utilized for many purposes, such as heating, cooling, space heating, air conditioning, and many more. The present paper shows the use of an SP to improve the yield of solar still (SS) by providing hot water through the heat energy stored in it. It also reveals the use of shallow and mini SPs with SS to improve yield. Various future research works on SS using SPs have also been included in this paper. From the current review paper, it was concluded that the SP increases the yield of the SS.     

Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk

The U.S. Food and Drug Administration Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at > or =2 degrees C for cheeses made from unpasteurized milk, to reduce the number of viable pathogens that may be present to an acceptable risk. The objective of this study was to investigate the adequacy of the 60-day minimum aging to reduce the numbers of viable pathogens and evaluate milk subpasteurization heat treatment as a process to improve the safety of Cheddar cheeses made from unpasteurized milk. Cheddar cheese was made from unpasteurized milk inoculated with 10(1) to 10(5) CFU/ml of a five-strain cocktail of acid-tolerant Escherichia coli O157:H7. Samples were collected during the cheese manufacturing process. After pressing, the cheese blocks were packaged into plastic bags, vacuum sealed, and aged at 7 degrees C. After 1 week, the cheese blocks were cut into smaller-size uniform pieces and then vacuum sealed in clear plastic pouches. Samples were plated and enumerated for E. coli O157:H7. Populations of E. coli O157:H7 increased during the cheese-making operations. Population of E. coli O157:H7 in cheese aged for 60 and 120 days at 7 degrees C decreased less than 1 and 2 log, respectively. These studies confirm previous reports that show 60-day aging is inadequate to eliminate E. coli O157:H7 during cheese ripening. Subpasteurization heat-treatment runs were conducted at 148 degrees F (64.4 degrees C) for 17.5 s on milk inoculated with E. coli O157:H7 at 10(5) CFU/ml. These heat-treatment runs resulted in a 5-log E. coli O157: H7 reduction.     

Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans

ABSTRACT:  The effect of processing time on biochemical, sensory characteristics, and instrumental texture profiles of "Shrimp Kuruma" in retortable pouches and aluminum cans with equal pack weight and lethality was studied. Processing in pouches resulted in a 35% reduction in processing time compared to cans for equal lethality ( F ₀ 8.0). Thermal processing resulted in a 14% loss of water in canned samples compared to 9% in pouched products. Thermal processing resulted in an increase in the volatile compounds and a decrease in the oxidation products in both canned and pouched samples. Products processed in pouches were rated as lighter in color, more succulent, and more desirable in firmness compared to products in cans. Chewiness and hardness showed a significant difference ( P < 0.05) between the 2 treatments.     

Sodium lactate,sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

The effects and interactions of temperature (56.3–60 °C), sodium lactate (SL; 0–4.8%), sodium diacetate (SD; 0–0.25%) and pediocin (0–10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 °C to 44.71 min at 60.0 °C. Adding SL decreased D-values (85.43–22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 °C had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (≥7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised.     

Experimental investigation on the effect of photovoltaic panel partially and fully submerged in water

This study presents an experimental analysis of improving the thermal, electrical efficiency, and yield of a conventional solar still (CSS). The photovoltaic (PV) efficiency decreases with increase in water depth inside the basin while the still efficiency is higher in the case of fully submerged condition. The maximum water production was about 8 kg/m ²/day with PV under fully submerged condition; and during off‐shine hours the still efficiency was higher when compared with the partially submerged condition. Similarly, with a decrease in water temperature the panel efficiency is increases. The maximum hourly water production with and without the PV was found to be 1.3 and 0.45 kg/m ², respectively. The main outcome of this study is that this mechanism can be used in isolated locations where there is a scarcity of current and distilled water.