Structural and high temperature conduction studies of (Na<Subscript>0.46</Subscript>Bi<Subscript>0.46</Subscript>Ba<Subscript>0.08</Subscript>) (Mn<Subscript>x</Subscript>Ti<Subscript>1−x</Subscript>O<Subscript>3</Subscript>)–CuO lead-free piezoelectric ceramics

Polycrystalline lead-free (Na_0.46Bi_0.46Ba_0.08)(Mn_xTi_1?xO₃)?+?0.2CuO ceramics (x?=?0.0, 0.5, 2.0, 3.0 wt%) were prepared via solid-state reaction method. X-ray diffraction (XRD) analysis confirmed the formation of single-phase perovskite structure and indicated the presence of morphotropic phase boundary, where the tetragonal and rhombohedral phases co-existed for all the synthesized compositions. Scanning electron microscopy (SEM) analysis revealed that the average grain size decreased with the increase in Mn content. Impedance spectroscopy (IS) indicated that Mn doping was found to decrease the grain boundary resistance. Two semi-circles were observed for higher Mn content which indicates the contribution of both bulk grains and grain boundaries. Non-Debye type and temperature dependent relaxation phenomenon was also revealed by IS studies. The activation energies at different frequencies were found to be 0.05–0.9 eV, indicating hopping charge conduction mechanism. These results have comprehensive implications for the expanded use of BNT based lead free piezoelectric ceramics for practical applications.     

Premature failure analysis of forged cold back-up roll in a continuous tandem mill

In this paper, premature failure of a forged back-up roll from a continuous tandem mill was investigated. Microstructural evolutions of the spalled specimen and surface of the roll were characterized by optical microscopy, X-ray diffraction, scanning electron microscopy and ferritscopy, while hardness value of the specimen was measured by Vickers hardness testing. The results revealed that the presence of pore and MnS inclusion with spherical and oval morphologies were the main contributing factors responsible for the poor life of the back-up roll. In addition, metal pick up and subsequently strip welding on the surface of the work roll were found as the major causes of failure in work roll which led to spalling occurrence in the back-up roll. Furthermore, relatively high percentage of retained austenite, say 9%, in outer surface of the back-up roll contributed spalling due to conversion of this meta-stable phase to martensite and creation of volume expansion on the outer surface through work hardening during mill campaign.     

Variation of levels of aflatoxin M1 in raw milk from different localities in the central areas of Punjab, Pakistan

The occurrence of aflatoxin M₁ (AFM₁) in samples of raw milk of buffaloes and cows from different localities in the central areas of Punjab, the province of Pakistan, was determined by using high-performance liquid chromatography (HPLC) with prior clean-up step applying immunoaffinity columns. The present study has been designed to find out the variation of levels of aflatoxin M₁ in raw milk of different localities. Feed has major role for prevalence of aflatoxin M₁ in milk and different feed regimen is being used in different areas. Total 480 milk samples were analyzed, among these 360 were of buffalo milk and 120 were of cow milk. The percentage of AFM₁ contamination in buffalo milk and cow milk was 42.5% and 52.5%, respectively. The mean value of AFM₁ was 0.027 μg L⁻¹ in buffaloes’ milk and was 0.044 μg L⁻¹ in cows’ milk. In both types of milk, level of AFM₁ concentration was higher in milk samples obtained from urban and semi-urban areas and it was minimal in milk from rural areas.     

Biomechanical analysis of rheumatoid arthritis of the wrist joint

The wrist is the most complex joint for virtual three-dimensional simulations, and the complexity is even more pronounced when dealing with skeletal disorders of the joint such, as rheumatoid arthritis (RA). In order to analyse the biomechanical difference between healthy and diseased joints, three-dimensional models of these two wrist conditions were developed from computed tomography images. These images consist of eight carpal bones, five metacarpal bones, the distal radius and ulna. The cartilages were developed based on the shape of the available articulations and ligaments were simulated via mechanical links. The RA model was developed accurately by simulating all ten common criteria of the disease related to the wrist. Results from the finite element (FE) analyses showed that the RA model produced three times higher contact pressure at the articulations compared to the healthy model. Normal physiological load transfer also changed from predominantly through the radial side to an increased load transfer approximately 5% towards the ulnar. Based on an extensive literature search, this is the first ever reported work that simulates the pathological conditions of the rheumatoid arthritis of the wrist joint.     

Physical,physicochemical and anti-nutritional properties of Horse Chestnut (<Emphasis Type="Italic">Aesculus indica</Emphasis>) seed

The aim of the study was to investigate the physical, physicochemical and anti-nutritional properties of Horse Chestnut (HCN) seed. The average length, width and thickness of the seeds were 4.70, 4.00 and 3.20 cm, respectively. Geometric and arithmetic mean diameter were 3.92 and 3.97 cm. Average sphericity and aspect ratio of the seeds were 83.40 and 85.11 %, respectively. The true density, bulk density, density ratio and porosity values of the seeds were 1072, 518 g/cm³, 48.32 and 51.68 %, respectively. The angle of repose for the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 22.30°, 20.30°, 18.30° and 22.79° respectively. The coefficient of static friction of the seeds obtained on plywood, mild steel, stainless steel and galvanized sheet was 0.54, 0.52, 0.51 and 0.52, respectively. The average force required to break the seed was 328 N. The L ^* , a ^* , and b ^* color values of seed flour were found to be 92.07, 3.47 and 13.70 respectively. Proximate composition of the seed flour revealed 10.71 % moisture, 3.16 % ash, 6.34 % crude fibre, 3.27 % fat, 6.78 % protein, 69.74 % carbohydrate, 10.15 % sugar and 59.59 % starch and energy value of 327.51 cal/100 g. Anti-nutritional factors of the seed flour were determined in terms of oxalate, phytate, tannin and saponin. Pre-treatments including soaking and microwave heating showed significant reduction of anti-nutritional factors of the seed flour. Microwave heating at 2450 MHz for 2.5 min showed higher reduction of 95.45, 91.66, 68.15 and 87.20 % in oxalate, phytate, tannin and saponin content respectively. Knowledge of physical properties of HCN seeds can be useful in designing equipment for postharvest handling and processing operations. Pre-treatments for reduction of anti-nutritional components of the seeds can be helpful for utilization of HCN seed in different food formulations.     

Evaluation of anti‐proliferative activity of Cheddar cheeses using colon adenocarcinoma (HCT‐116) cell line

The present study was planned to evaluate anti‐proliferative activity of water‐soluble peptides (WSPs) extracts of Cheddar cheeses made with buffalo and cow milk using a colon adenocarcinoma cell line. Cheese extracts were prepared at different stages of ripening up to six months. Anti‐proliferative activity of extracts was evaluated through cell viability assay, cell cycle arrest and apoptosis induction using colon cancer (HCT‐116) cell line. A dose‐dependent increase in activity was observed till five months of ripening. Cells population was relatively higher at G₀/G₁ phase of cell cycle. Moreover, apoptosis induction was also observed in a dose‐dependent manner.     

Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.