Bioprocess Scale-up for Acetohydroxamic Acid Production by Hyperactive Acyltransferase of Immobilized Rhodococcus Pyridinivorans

Catalysis Letters - In this study, Rhodococcus pyridinivorans cells containing hyperactive acyltransferase was immobilized on various macromolecules based-polymeric matrices and used to improve...     

Significantly high electromagnetic shielding effectiveness in polypyrrole synthesized by eco-friendly and cost-effective technique

A facile and eco-friendly synthesis of polypyrrole from monomer pyrrole using nominal amount of ferric chloride hexahydrate (FeCl₃.6H₂O) oxidant in aqueous solution by chemically oxidative polymerization method has been reported. The use of aqueous solvent and ferric chloride hexahydrate salt in polypyrrole synthesis have an eco-friendly route favorable for the production of polypyrrole in large quantities. The synthesized polypyrrole samples exhibit good electrical conductivity (2 S/cm) and yield of 80% for reaction time of 8 hr at 5°C. Quality and properties of polypyrrole samples have been thoroughly investigated with varying reaction time and temperature while other synthesis parameters like molar ratio of oxidant to monomer, oxidant concentration, and solvent were kept constant. X-ray diffraction analysis of polypyrrole with a shorter reaction time shows the presence of iron oxide (Fe₂O₃) peaks. The complete reaction may not occur at shorter reaction times due to which residual ferric ions converted into Fe₂O₃. X-ray photoelectron spectroscopy measurement of polypyrrole also confirms the formation of Fe₂O₃. Appropriate selection of reaction time and temperature produced pure phase polypyrrole with high yield and good conductivity. Synthesized polypyrrole by our eco-friendly and cost-effective technique exhibits prominent electromagnetic shielding effectiveness value of 30 dB in the X-band (8–12 GHz).     

Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process.     

Effect of Extrusion on Physicochemical Properties,Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Extrusion behavior of grits obtained from 3 successive reductions of dry milling of 2 normal corn types and 1 waxy corn was studied at different extrusion temperatures (ET). The grit from each reduction stage (RS) showed the presence of base‐hydrolyzed bound protocatechuic acid, p‐coumaric acid, sinapic acid, ferulic acid, and quercetin, and the concentrations of these decreased after acid hydrolysis and that of gallic acid increased. African tall grit from all RSs showed the highest average specific mechanical energy (SME) and torque, while waxy corn grit had the lowest. Corn extrudates showed an increase in water solubility index (WSI) and a decrease in water absorption index (WAI), as well as in expansion ratio (ER) with an increase in ET. Extrudates from each corn type showed an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) and resistant starch with an increase in ET. Most of the phenolics were present in bound form in extrudates, and quercetin, and catechin observed in grit were not present in extrudates. Frying of extrudates showed lower L^* and higher a^* and b^* when compared to color parameters of raw extrudates. Lower expansion of fried extrudates from waxy corn than those from other corn types may be related to its higher protein and fat contents and to lower amylose content.     

The pyrolysis of a Wyoming coal in different nonreactive atmospheres

This study investigated how differing nonreactive atmospheres affected the properties of chars produced by coal pyrolysis. Samples of a Wyoming subbituminous coal were first heated at 586°C in helium for 6 hr. They were then heated for another 6 hr at 300°C higher in helium, argon or nitrogen. Weight losses in the chars during the second step were apparently unaffected by the choice of inert environment. Surface characteristics, pore structures, and reactivities of the resulting chars were, however, significantly different as shown by the results of scanning electron microscopy, nitrogen adsorption, carbon dioxide adsorption, and reactivity of the chars in carbon dioxide. Smoothness of the surface, adsorption capacities, N₂ and CO₂ surface areas, and reactivity during gasification all decreased in the direction (in order of inert atmospheres employed) He >Ar >N₂. In addition, there were strong indications that trace contaminants in the inert gases could alter the characteristics of the resulting char markedly.     

Micellar Properties of Surface Active Ionic Liquid Lauryl Isoquinolinium Bromide and Anionic Polyelectrolyte Poly(Acrylic Acid Sodium Salt) in Aqueous Solution

The complex formation between anionic polyelectrolyte poly(acrylic acid sodium salt) [NaPAA] and surface active ionic liquid (SAIL) lauryl isoquinolinium bromide [C₁₂iQuin][Br] in aqueous media has been investigated by surface tension, isothermal titration calorimetry (ITC), and conductance. The self‐assembled structures have been characterized using dynamic light scattering (DLS) and turbidity measurements. A range of surface parameters have been calculated from tensiometric measurements including critical micelle concentration (CMC), surface excess concentration (Γ_cmc), surface pressure at the interface (Π_cmc), minimum area occupied at air–solvent interface (A_min), adsorption efficiency (pC₂₀), and surface tension at the CMC (γ_cmc). The thermodynamic parameters, i.e., standard enthalpy of micellization , standard free energy of micellization (), and standard entropy of micellization () have also been evaluated. Four different stages of transitions, corresponding to the progressive formation of NaPAA–[C₁₂iQuin][Br] complex (C₁)_, critical aggregation concentration (CAC), critical saturation concentration (C₃) and CMC have been observed owing to strong electrostatic and hydrophobic interactions. The results obtained from DLS and turbidity measurements show that size of the aggregates first decreases and then increases in the presence of polyelectrolyte. The binding isotherms obtained using isothermal titration calorimetry (ITC) show the concentration dependence as well as the highly cooperative nature of interactions corresponding to formation of polyelectrolyte–SAIL complexes.     

eFeed-Hungers.com: Mitigating global hunger crisis using next generation technologies

Hunger is a global crisis and impacting the world for a very long time. Significant efforts have been made in the past by various organizations employing various means to address this persisting problem. Despite this, it still remains far from being resolved. Recently, the United Nations has published a report on global hunger, which claims that the global food production is fairly enough to feed the entire world with a population of about 7.3 billion. However, a major quantity of the food grown is not channeled appropriately and effectively to reach the needy and thus gets wasted unfortunately. Using the advanced computer technologies, we devise and develop a web-based computational framework (eFeed-Hungers.com) that serves as a bridge between the food waste and the hunger to mitigate the hunger issue; the food waste is the excess, unused, edible food, which otherwise is destined to the dumpster unfortunately. The eFeed-Hungers.com encourages and assists the food waste donation announcements with the least minimal efforts with the best possible outreach. Through the eFeed-Hungers.com, the food donations are globally searchable by the needy, with enough additional information imparted for quick decisions making to fetch the appropriate donated food. The eFeed-Hungers.com is envisioned to be a fully functional organization eventually with global outreach.     

Measurement of Plasma Density in Brass Arc Plasma at Atmospheric Pressure Using a Langmuir Single Probe

In this work, we construct electrodes of brass to produce plasma by arc discharge and is characterized by using a movableLangmuir single probe. It is a simple w...