Dust acoustic shock waves in magnetized dusty plasma

We have presented a theoretical study of the dust acoustic(DA) shock structures in a magnetized,electron depleted dusty plasma in the presence of two temperature superthermal ions. By deriving a Korteweg–de Vries–Burgers equation and studying its shock solution, we aim to highlight the effects of magnetic field and obliqueness on various properties of the DA shock structures in the presence of kappa-distributed two temperature ion population. The present model is motivated by the observations of Geotail spacecraft in the Earth?s magnetotail and it is seen that the different physical parameters such as superthermality of the cold and hot ions, the cold to hot ion temperature ratio, the magnetic field strength, obliqueness and the dust kinematic viscosity greatly influence the dynamics of the shock structures so formed. The results suggest that the variation of superthermalities of the cold and hot ions have contrasting effects on both positive and negative polarity shock structures.Moreover, it is noted that the presence of the ambient magnetic field affects the dispersive properties of the medium and tends to make the shock structures less wide and more abrupt. The findings of present investigation may be useful in understanding the dynamics of shock waves in dusty plasma environments containing two temperature ions where the electrons are significantly depleted.     

Detection of Leptospirosis Bacteria in Rodent Urine by Surface Plasmon Resonance Sensor Using Graphene

In this paper,a graphene-coated surface plasmon resonance sensor is designed for the examination of Rodent urine which is responsible for Leptospirosis bacteria...     

Ionizing Radiation Effects on Starch as Shown by Staudinger Index and Differential Thermal Analysis

SUMMARY— Corn starch in the form of raw granules at commercial moisture was irradiated at two levels: 3 × 10⁵ and 6 × 10⁶ rad from a Co⁶⁰ source. The irradiated samples were completely dissolved in alkali, indicating there was no cross linking induced in the starch molecules by irradiation. Viscosity determinations of starch solution diluted with distilled water exhibited the ion charge effect generally observed in other macromolecules.
The Staudinger indices of unirradiated, irradiated at 3 × 10⁶ rad and 6 × 10⁶ rad were 42, 22 and 16 respectively, which were an indication of depolymerization of starch macromolecules with increasing irradiation. The differential thermal analysis of the three samples also showed the depolymerization of the polymer with irradiation.
It is suggested that these two simple techniques–the Staudinger index and D.T.A.–could be usefully employed to characterize small differences in starches.     

Dental-derived stem cells and biowaste biomaterials: What’s next in bone regenerative medicine applications

The human teeth and oral cavity harbor various populations of mesenchymal stem cells (MSCs), so called dental-derived stem cells (D-dSCs) with self-renewing and multilineage differentiation capabilities. D-dSCs properties involves a strong paracrine component resulting from the high levels of bioactive molecules they secrete in response to the local microenvironment. Altogether, this viewpoint develops a general picture of current innovative strategies to employ D-dSCs combined with biomaterials and bioactive factors for regenerative medicine purposes, and offers information regarding the available scientific data and possible applications.     

Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese

Accelerated ripened Cheddar cheese was prepared by blending two parts of shredded curd made from standardized cow's milk with one part of 5.2% NaCl solution and ripening at 30°C for 8 days. On a dry matter basis, protein and fat of accelerated ripened cheese were similar to that of conventionally ripened Cheddar cheese, while lactose and total ash were greater. Similar observation was made for processed cheese samples. No change in vitamin A or in riboflavin but a fourfold increase in folic acid was observed during accelerated ripening. Protein efficiency ratio, net protein utilization and digestibility coefficient by rat tests were slightly but significantly higher for conventionally ripened processed cheese. However, no difference in biological value was observed.