Polarographic studies on the coupled product of β-diketones with aryl diazonium chloride

Polarographic reduction of some coupled product of acetyl acetone with aryl diazonium chloride takes place in a single 4-electron transfer, giving a diffusion controlled irreversible waves in B.R. buffers of pH range 2–11.8. The reduction in these compounds takes place at the ---NH---N=C bond. Effect of various cations, anions, surfactant and solvent percentage on the reduction has been discussed.     

Barley for Brewing: Characteristic Changes during Malting,Brewing and Applications of its By‐Products

ABSTRACT: Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1‐3),(1‐4)‐β‐d ‐glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α‐amylase, β‐amylase, α‐glucosidase, and limit dextrinase. During the process of malting and brewing, the by‐products left after separation of the wort are rich in protein, fibers, arabinoxylans, and β‐glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in‐depth the several by‐products obtained after brewing and their potential for various food applications. Barley brewing by‐products offer an opportunity for cereal‐based baked and extruded products with acceptable sensory and nutritional characteristics.     

Evaluation of Robustness of the Biosurfactant Derived from Balanites aegyptiaca (L.) Del.

Balanites aegyptiaca (L.) Del. is a widely distributed xerophytic multipurpose tree. The mesocarp of the fruit of B. aegyptiaca has detergent properties due to the presence of saponins. The stability potential of this biosurfactant at varying pH, temperature, and salinity has not been explored so far. In the present study, the relative surface tensions of five different concentrations of the biosurfactant were studied at different temperatures, salinity, and under pH conditions. This study reveals that this biosurfactant retains its activity over a wide range of pH (3–11) and at high salinity (7% NaCl). It is a thermostable cationic surfactant; surfactant activity was recorded even at 100 °C with the lowest relative surface tension of 0.47. High oil displacement (18.00 mm) was observed when studied with petrol. This biosurfactant was found to have a high emulsification index (E₂₄) of 70% with mustard oil. These results indicate that biosurfactant derived from B. aegyptiaca may find use in a wide range of sectors such as textile, food, cosmetics, oil recovery, and healthcare under a wide range of physical and chemical conditions. It offers an efficient, economically viable, and plant-derived alternative to synthetic detergents and adds a way to maintain a sustainable environment.     

A comprehensive review of greenhouse shapes and its applications

Greenhouse technology is a practical option for the production and drying of agricultural products in controlled environment. For the successful design of a greenhouse, the selection of a suitable shape and orientation is of great importance. Of various shapes of greenhouses, the even-span roof and the Quonset shape greenhouses are the most commonly used for crop cultivation and drying. The orientation of greenhouses is kept east–west for maximum utilization of solar radiations. Hybrid and modified greenhouse dryers have been proposed for drying of products. The agricultural products dried in greenhouses are found to be better in quality as compared to open sun drying because they are protected from dust, rain, insects, birds and animals. Moreover, various greenhouses shapes along with their applications have been reviewed.     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

A survey on event detection based video summarization for cricket

Multimedia Tools and Applications - Nowadays, sports video analysis is gaining a lot of traction. Cricket is an exciting team sport to watch. Cricket is becoming more popular, but due to the...     

Real-time air monitoring of occupational exposures to particulate matter among hairdressers in Maryland: A pilot study

Hairdressers are exposed to particulate matter (PM), a known air pollutant linked to adverse health effects. Still, studies on occupational PM exposures in hair salons are sparse. We characterized indoor air PM concentrations in three salons primarily serving an African/African American (AA) clientele, and three Dominican salons primarily serving a Latino clientele. We also assessed the performance of low-cost sensors (uRAD, Flow, AirVisual) by comparing them to high-end sensors (DustTrak) to conduct air monitoring in each salon over 3 days to quantify work shift concentrations of PM_2.5, respirable PM (RPM), and PM₁₀. We observed high spatial and temporal variability in 30-min time-weighted average (TWA) RPM concentrations (0.18–5518 μg/m³). Readings for the uRAD and AirVisual sensors were highly correlated with the DustTrak (R² = 0.90–0.99). RPM 8-hour TWAs ranged from 18 to 383 µg/m³ for AA salons, and 9–2115 µg/m³ for Dominican salons. Upper 95th percentiles of daily RPM exposures ranged from 439 to 2669 µg/m³. The overall range of 30-min TWA PM_2.5 and PM₁₀ concentrations was 0.13–5497 and 0.36-,541 μg/m³, respectively. Findings suggest that hairdressers could be overexposed to RPM during an 8-hour shift. Additional comprehensive monitoring studies are warranted to further characterize temporal and spatial variability of PM exposures in this understudied occupational population.