ANT-colony based disjoint set assortment in wireless sensor networks

Wireless Networks - Wireless sensor network (WSN) consists of small sized devices containing different sensors to monitor physical, environmental and medical conditions during surveillance of...     

Polyphenols of tea. IV.—Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant

A method is described for the estimation of individual polyphenols of tea leaf. Polyphenols separated by two-way paper chromatography of a methanolic extract of the material were located under ultra-violet light. The excised spots were eluted with water and estimated from extinctions at 275 nm. Three of the polyphenols, (?)-epigallocatechin gallate, (?)-epigallocatechin and (?)-epicatechin gallate, which comprise 10-19% of the dry matter of tea shoots from Assam, are partly consumed during the manufacture of black tea. Seasonal variation in the polyphenolic content of some jats and clones grown in North East India are described. The phenolic content of the tea shoots was higher during rains. Changes in the phenolic pattern during the growth and development of tea flower, fruit and seed are described. Organs of tea, such as sepals, petals and pericarp with closer morphological affinities to the leaf, showed a greater degree of similarity in their phenolic pattern compared with other organs such as stigma, style, carpel, anther and testa. The gallates were mostly confined to the chlorophyll-bearing organs.     

Preparation, Characterization, and Microwave Dielectric Properties of Sr2La3Nb1−x Ta x Ti4O17 (0 ≤ x ≤ 1) Ceramics

Sr₂La₃Nb_1?x Ta _x Ti₄O₁₇ (0 ≤ x ≤ 1) ceramics were processed via a solid-state mixed oxide route. Sr₂La₃Nb_1?x Ta _x Ti₄O₁₇ (0 ≤ x ≤ 1) solid solutions were single phase in the whole range of x values within the x-ray diffraction (XRD) detection limit. The microstructure comprised elongated and needle-shaped grains. The ceramics exhibit relative permittivity (ε _r) of 73 to 68.6, product of unloaded quality factor and resonant frequency (Q _u f ₀) of 7100 GHz to 9500 GHz, and temperature coefficient of resonant frequency (τ _f) of 78.6 ppm/°C to 56.6 ppm/°C.     

Erratum to: Conductivity Sensors Based System Development and Application to Investigate the Interfacial Behaviour between Supersonic Steam Jet and Water

Instruments and Experimental Techniques - An Erratum to this paper has been published: https://doi.org/10.1134/S0020441221050249     

Radiation crosslinked polyvinyl alcohol/polyvinyl pyrrolidone/acrylic acid hydrogels: swelling,crosslinking and dye adsorption study

Iranian Polymer Journal - Hydrogels were produced from mixtures of polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP), and acrylic acid (AAc) using γ-radiation at doses of 3, 7, and...     

Profile of Triacylglycerols,Phenols, and Vitamin E of Manjari Medika Grape Seed Oil and Cake: Introducing a Novel Indian Variety

The aim of the study is to investigate the biochemical composition of grapeseed oil and cake from an unexplored Indian grape‐juice cultivar, Manjari Medika (MM). The composition of oil and residual seed cake is evaluated using various chromatographic and spectroscopic techniques. The findings demonstrate that the vitamin E content of MM‐seed oil (1.15–1.35 g kg^?1) is distinctively higher than the Codex standard, suggesting its superior quality as an edible oil. The predominant triacylglycerols include trilinolein (LLL, 43%), dilinoleoyl‐stearylglycerol (LSL, 19%), and dilinoleoyl‐palmitoylglycerol (LLP, 11%), which are earlier recognized as natural antioxidants. The seed‐cake is rich in polyphenols including acylated anthocyanins (e.g., pelargonidin‐3‐O‐coumaroyl glucoside) and certain other flavonoids (e.g., catechin). The profile of phytonutrients in MM seed‐oil and cake is significantly superior to its seeded female parent and two other widely cultivated wine‐grape varieties. In brief, the studied by‐products of this new grape‐juice cultivar can be an important source of high‐value ingredients for use in food supplements, nutraceuticals, and functional foods. Practical applications: This study reports the phytochemical profile of the seed‐oil and seed cake derived from a newly developed grape variety, Manjari Medika. High contents of selective antioxidants: lipids, vitamin E, and phenols in the seed‐oil and cake with health benefits suggest their potential for use in nutraceutical and functional foods. These byproducts can be utilised as ingredients of functional foods and nutraceuticals (e.g., grape seed oil capsule) and also as raw materials in food supply chains (e.g., for production of grape cookies or cake). MM can also be utilized as a colorant in the food industry.