Some Grain Properties of IR36-based Starch Mutants

Some grain properties of 20 starch mutants that were transferred from mutants of Japanese rices to IR36 (by two backcrosses to IR36) were studied. All had higher apparent amylose content (AC) and gelatinization temperature (GT) than the parent mutants, except the dull mutants, and the 82GF sugary mutant which had no amylose. All had lighter and lower density brown rices than IR36. Sugary 82GF und EM5 had high free sugars, and sugary and EM20 shrunken-1 had high fat content. Phytoglycogen content of brown rice was 34% for 82GF and 7% for EM5 sugary mutants. Amylose extender mutants had higher lysine in brown rice protein than IR36 parent. Alkali spreading value did not accurately estimate GT of these starch mutants. Milled rice of the two high amylose extender mutants 2064 and EM16 had lower Amylograph peak viscosity but higher cooked rice Instron hardness than IR36 milled rice.     

Review on nano-and microfiller-based polyamide 6 hybrid composite: Effect on mechanical properties and morphology

Polyamide 6 (PA6)-based composites are of evolving interest due to its high strength, wear resistance, and barrier properties. The use of binary composites mostly with nanomaterial and glass fibers has been reviewed and presented in literature. However to obtain a balance of properties like stiffness, toughness, and strength along with cost reduction, ternary composites of PA6 have been designed. To achieve the balance, PA6 blend-based composites, with combination of microfiller/nanofiller or PA6 with combination micro-microfiller, PA6 with microfiller/nanofiller and fiber have been designed. The properties of PA6-based ternary hybrid composites depend on type of dispersed phase used, presence of compatibilizer, type of filler used (nanofiller or microfiller or fiber or hybrid) and combination of fillers used. However, a review in this direction is not available in literature. Here, in this study, an overall understanding of various fillers, dispersed phase, and their combinations can be understood along with the discussion on effect of these on tensile properties and morphology of hybrid composite. In this study, an attempt has been made to review the various fillers and dispersed phase and their combinations which have been used in designing the PA6 hybrid composite with good balance of stiffness, toughness, and strength.     

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.     

Moisture diffusion through (hexadecyltrimethylammonium bromide ‐ Indian bentonite)/(vinylester) nanocomposites in artificial seawater and demineralized water

This paper compares the moisture diffusion properties of organomodified (Indian Bentonite nanoclay)/vinylester containing different amounts of nanoclay on exposure to demineralized water and artificial seawater at room temperature. Moisture uptake behavior of (Indian Bentonite)/vinylester was investigated and compared with that of neat vinylester. Addition of 5 wt% nanoclay decreased the diffusivity and permeability of vinylester in artificial seawater medium, but these diffusion parameters increased in demineralized water medium. Degradation in glass transition temperature and microhardness of the nanocomposites were much greater in specimens aged in demineralized water than in those in artificial seawater medium. Moisture diffusion behavior of the specimens was analyzed by Fick's law and the Langmuir model. The aged specimens were chemically analyzed by using infrared spectroscopy after aging for 146 days. A significant amount of leached organic species was detected in the demineralized water–aged specimens but the same was absent in those aged in artificial seawater. J. VINYL ADDIT. TECHNOL., 22:441–451, 2016. © 2015 Society of Plastics Engineers     

Preparation of La2Zr2O7 by Sol—Gel Route

The La₂Zr₂O₇ phase was prepared from metal acetylacetonates by a sol—gel route without any intermediate phase formation. X-ray peaks appeared at a temperature as low as 500°C at the positions expected for La₂Zr₂O₇, although they were broad. The crystal structure of La₂Zr₂O₇ was found to be of the fluorite type below 900°C and of thepyrochlore type above 1000°C. The substitution of a small amount of Eu for La was carried out to investigate the crystal structure from the viewpoint of fluorescence, and these results confirmed the formation of fluorite type La₂Zr₂O₇ below 900°C.     

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

The effect of high-pressure processing on quality and shelf life of black tiger shrimp was studied. Shrimp was high-pressure processed at selected pressure levels of 100, 270, and 435 MPa for 5 min at room temperature (25?±?2 °C). Changes in physical, biochemical, and microbiological characteristics after processing and during subsequent chilled storage were examined for 35 days. After processing significant (P?<?0.05) increase in moisture content and parallel reduction in protein content was observed. No significant changes were observed in TVB-N and TMA-N levels of shrimp after processing; however, these significantly increased with storage. Whiteness index increased with pressure intensity imparting brighter and mildly cooked appearance. Pressure-induced hardening effect was observed, which showed decreasing trend during storage. The treated samples maintained lower viable counts throughout the storage, thus having better microbial quality than untreated sample. Shelf life was extended to 15 days in shrimp treated at 435 MPa compared with 5 days in untreated sample. Pressure treatment of 435 MPa was found to be most effective in preserving the quality and extending the shelf life of black tiger shrimp.     

Nafion and modified-Nafion membranes for polymer electrolyte fuel cells: An overview

Polymer electrolyte fuel cells (PEFCs) employ membrane electrolytes for proton transport during the cell reaction. The membrane forms a key component of the PEFC and its performance is controlled by several physical parameters, viz. water up-take, ion-exchange capacity, proton conductivity and humidity. The article presents an overview on Nafion membranes highlighting their merits and demerits with efforts on modified-Nafion membranes. Energy security refers to various security measures that a given nation, or the global community as a whole, must carryout to maintain an adequate energy supply