Field equations for incompressible non-viscous fluids using artificial intelligence

In this article, we introduce new field equations for incompressible non-viscous fluids, which can be treated similarly to Maxwell’s electromagnetic equations based on artificial intelligence algorithms. Lagrangian and Hamiltonian formulations are used to arrive at field equations that are solved using convolutional neural networks. Four linear differential equations, which describe the two fields, namely, the dynamic pressure and the vortex fields, are derived, and these can be used in place of Euler’s equation. The only assumption while deriving this equation is that the dynamic pressure and vortex fields obey the superposition principle. The important finding to be noted is that Euler’s fluid equations can be converted into field equations analogous to Maxwell’s electromagnetic equations. We solve the flow problem for laminar flow past a cylinder, sphere, and cone in two dimensions similar to the conduction in a uniform electric field and arrive at closed-form expressions. These closed-form expressions, which are obtained for the potentials of fluid flow, are similar to the streamline potential functions in the case of fluid dynamics.

     

High temperature faraday balance for in situ measurement of magnetization in transition metal oxides

We report the design of a Faraday balance that can be used to measure the magnetization of transition metal oxides at high temperatures and under controlled atmosphere. The instrument is sufficiently sensitive and stable to quantify the magnetic force on diamagnetic and paramagnetic samples at temperatures up to 1000 degrees C and in oxygen partial pressures as low as 100 ppm. We demonstrate the performance of the instrument by presenting preliminary magnetic measurements of lanthanum strontium cobalt oxide (La1-xSr(x)CoO3-delta) and aluminum oxide (Al2O3).     

Synthesis,Biochemistry, and Computational Studies of Brominated Thienyl Chalcones: A New Class of Reversible MAO‐B Inhibitors

A series of (2E)‐1‐(5‐bromothiophen‐2‐yl)‐3‐(para‐substituted phenyl)prop‐2‐en‐1‐ones ( TB1 – TB11 ) was synthesized and tested for inhibitory activity toward human monoamine oxidase (hMAO). All compounds were found to be competitive, selective, and reversible toward hMAO‐B except (2E)‐1‐(5‐bromothiophen‐2‐yl)‐3‐(4‐nitrophenyl)prop‐2‐en‐1‐one ( TB7 ) and (2E)‐1‐(5‐bromothiophen‐2‐yl)‐3‐(4‐chlorophenyl)prop‐2‐en‐1‐one ( TB8 ), which were selective inhibitors of hMAO‐A. The most potent compound, (2E)‐1‐(5‐bromothiophen‐2‐yl)‐3‐[4‐(dimethylamino)phenyl]prop‐2‐en‐1‐one ( TB5 ), showed the best inhibitory activity and higher selectivity toward hMAO‐B, with K_i and SI values of 0.11±0.01 μm and 13.18, respectively. PAMPA assays for all compounds were carried out in order to evaluate the capacity of the compounds to cross the blood–brain barrier. Moreover, the most potent MAO‐B inhibitor, TB5 , was found to be nontoxic at 5 and 25 μm , with 95.75 and 84.59 % viability among cells, respectively. Molecular docking simulations were carried out to understand the crucial interactions responsible for selectivity and potency.     

Oxidative carbonylation of aniline over Pd-ZSM-5 catalyst

The oxidative carbonylation of aniline over Pd-ZSM-5 is reported. Pd-ZSM-5 catalyst is found to offer significant advantage with respect to CO₂ formation. The average activity of Pd-ZSM-5 catalyst was found to be about 80 times higher compared to soluble metal complex catalysts.NCL communication No. 5864.     

Overview on mitigation of acrylamide in starchy fried and baked foods

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre‐treatment and low‐temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre‐treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry     

α-Glucosidase, α-amylase inhibition kinetics,in vitro gastro-intestinal digestion,and apoptosis inducing abilities of Ficus microcarpa L. f. and Ficus racemosa L. fruit polysaccharides

Food Science and Biotechnology - A rich source of nutrients, figs have a number of clinically validated benefits. This study aimed to evaluate the in vitro simulated gastrointestinal digestion, and...     

Enzymatic interesterification of palm and coconut stearin blends

Hard fractions of palm oil and coconut oil, blended in the ratios of 90:10, 85:15, 80:20 and 75:25, were interesterified for 8 h using Lipozyme TL IM. Major fatty acids in the blends were palmitic acid (41.7–48.4%) and oleic acid (26.2–30.8%). Medium‐chain fatty acids accounted for 4.5–13.1% of the blends. After interesterification (IE), slip melting point was found to decrease from 44.8–46.8 °C to 28.5–34.0 °C owing to reduction in solids content at all temperatures. At 37.5 °C, the blends containing 25% coconut stearins had 17.4–19% solids, which reduced to 0.4–1.5% on IE, and the slip melting point (28.6 and 28.8 °C) indicated their suitability as margarine base. The reduction in solid fat index of the interesterified fats is attributed to the decrease in high‐melting triacylglycerols in palm oil (GS₃ and GS₂U type) and increase in triolein (GU₃) content from 1 to 9.2%. Retention of tocopherols and β‐carotene during IE was 76 and 60.1%, respectively, in 75:25 palm stearin and coconut stearin blend.