Release of alkali and alkaline earth metallic species during rapid pyrolysis of a Victorian brown coal at elevated pressures

Possible reaction mechanisms responsible for the release of Na and Mg during pyrolysis at elevated pressures are described in this paper. In order to evaluate these mechanisms a Victorian brown coal, Loy Yang coal, was pyrolysed in a wire-mesh reactor at pressures up to 6.1 MPa at a heating rate of 1000 °C s⁻¹. Release of Na and Mg were quantified as functions of temperature and pressure. The results demonstrated that increasing pressure suppresses or promotes release of Na and Mg depending on the combination of pressure and temperature. The results obtained have been explained qualitatively by the proposed reaction mechanisms. At temperatures of 600 °C and lower, the release of Na and Mg from the pyrolysing coal/char particles, as light carboxylates, other organic salts and/or metals, was controlled by their diffusion through the pore system of the particles and, therefore, was suppressed by increasing pressure. At higher temperatures, the release of Na and Mg seems to be affected by the changes in intra-particle mass transfer mechanism due to increasing pressure as well as by chemical reactions responsible for the formation of volatile Na and Mg species.     

Physical,optical and structural studies of copper-doped lead oxychloro borate glasses

Bluish coloured glasses are obtained from the composition PbCl\(_{2}\)–PbO–B\(_{2}\)O\(_{3}\) doped with Cu\(^{2+}\) ions. Basic physical properties and spectroscopic studies (optical absorption, electron paramagnetic resonance, Fourier transform infrared and Raman spectroscopies) were carried out on these samples. The increase in PbCl\(_{2}\) content resulted in the decrease in density and increase in molar volume. At optical frequencies, band gaps and Urbach energies were evaluated and their variation is explained. Spin-Hamiltonian parameters (SHP) obtained from the EPR spectra suggest that the ligand environment around Cu\(^{2+}\) is tetragonally distorted octahedral sites and the orbital \(d_{x^{2}-{y}^{2}} \) is the ground state. The characteristics broad bands in the optical absorption spectra are assigned to the \(^{2}\)B\(_{\mathrm{1g}}\,\rightarrow \, {}^{2}\)B\(_{\mathrm{2g}}\) transition. The bonding coefficient values were evaluated using optical data and SHP. FTIR studies suggested that the glass structure is built up of BO\(_{3}\) and BO\(_{4}\) units. The presence of diborate, pyroborate, pentaborate groups, etc. in the glass network was confirmed from Raman spectra.     

A Cherry Seed‐Derived Spice,Mahleb, is Recognized by Anti‐Almond Antibodies Including Almond‐Allergic Patient IgE

There are a number of examples of immunologic cross‐reactivity elicited by pollens, fruits, seeds, and nuts of closely related plant species. Such cross‐reactivity is of particular concern for patients with food allergies. In this report, we investigated a spice (mahleb) that is prepared from the kernel of the St. Lucie cherry, Prunus mahaleb, for cross‐reactivity with almond (Prunus dulcis), using enzyme‐linked immunosorbent assay (ELISA) and Western blot. Almond and mahleb are members of the same genus. Cross‐reactivity between the mahleb and almond was demonstrated by reaction of cherry and almond kernel protein extracts with antibodies raised against almond proteins. Almond‐specific murine monoclonal IgG, rabbit polyclonal IgG, and almond‐allergic serum IgE each exhibited cross‐reactivity with cherry kernel protein. Because of the demonstrated cross‐reactivity between almond and mahleb, these findings should be of special concern to almond‐allergic patients and attending medical personnel.     

A novel route for synthesis, characterization of molybdenum diselenide thin films and their photovoltaic applications

Molybdenum diselenide thin films were deposited by chemical method. The precursor solution contains ammonium molybdate, sodium selenosulphite with hydrazine hydrate as a reducing agent. Various preparative conditions were optimized for the formation of thin films. The X-ray diffraction pattern shows that thin films have a layer-hexagonal phase. EDAX analysis shows that the films are nearly stoichiometric of Mo: Se: 1:2. Optical properties show a direct band gap nature with band gap energy 1.43 eV and having specific electrical conductivity in the order of 10^?5 (Ωcm)^?1. The configuration of fabricated cell is n-MoSe₂ | NaI (2 M) + I₂ (1 M) | C (graphite). The photoelectrochemical characterization of the films is carried out by studying current–voltage characterization, capacitance–voltage and power output characteristics. The fill factor and efficiency of the cell were found to be 34.22 and 1.01 % respectively.     

Technology of removal of unwanted components of dry beans

Dry beans are one of the inexpensive sources of reasonable quality proteins, carbohydrates, vitamins, minerals, and fiber. Their underutilization has been attributed to the presence of several factors, such as proteinase inhibitors, flatus factors, tannins, phytates, phytohemagglutinins, and the beany flavor. Removal of these unwanted components promises improved utilization of dry beans for human food purposes. The current methodology of removing these factors includes several food processing techniques such as soaking, dry and moist heat treatment, filtration, germination, and fermentation. The commercial feasibility of these processes will be discussed. The current lack of knowledge about deleterious effects of the residual components (remaining after processing) will be addressed and the needs for the future will be discussed.     

Biochemistry of black gram (phaseolus mungo L.): A review

Black gram is one of the less‐known legumes, mainly grown and consumed in India, Thailand, and other tropical parts of the world. This review presents the information on black gram (Phaseolus mungo L.) proteins (albumins, globulins, prolamins, and glutelins), minerals (calcium, magnesium, phosphorus, zinc, and iron), vitamins, lipids, phytic acid, carbohydrates, antinutritional factors (α‐amylase inhibitor, trypsin and chymotrypsin inhibitors, tannins, and phytohemagglutinins), and flatulence production in rats following ingestion of black gram processed products. Effects of different food processing operations (germination, cooking, and fermentation etc.) on black gram proteins, carbohydrates, phytic acid and flatus factors are also discussed.