Dry beans of Phaseolus. A review. Part 2. Chemical composition: carbohydrates, fiber, minerals, vitamins, and lipids

Beans of Phaseolus are an important food crop both economically and nutritionally, and are cultivated and consumed worldwide. With ever rising costs of meats and fresh fruits and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.     

Influence of Electric Poling on Pb0.9Bi0.1Fe0.55Nb0.45O3 Multiferroic

This paper analyzes the influence of electric poling on structure, magnetism, and ferroelectricity by temperature-dependent Raman scattering (180 K–500 K), magnetic susceptibility, and ferroelectric measurements on Pb_0.9Bi_0.1Fe_0.55Nb_0.45O₃ (PBFNO) multiferroic. X-ray diffraction (XRD) has confirmed the monoclinic structure for PBFNO sample before and after poling. Rietveld refined XRD for poled and unpoled sample shows the influence of electric poling on Fe-O1, Fe-O2, Nb–O, and Bi-O modes with small variation in the lattice parameters. The unpoled PBFNO exhibits broad and overlapping 10 active modes at room temperature (100 to 1300 cm^?1) at 147, 212, 255, 431, 479, 561, 700, 795, 835, and 1112 cm^?1. In case of a poled sample, Pb–O and Nb–O-Nb modes become more active compared to the unpoled sample. Changes observed in the temperature-dependent magnetic measurements, i.e., ZFC/FC and M-H loop, evidence the poling effects on Fe–O and Nb–O active modes. By poling the improvement in ferroelectric domain, ordering occurs, and it is confirmed by P-E loops. The consequences of numerous investigations on electric poling of PBFNO will provide the foundation for future device development and design.

     

Studies on hexagonal cadmium selenide thin film deposited by chemical route using ascorbic acid

We have successfully deposited cadmium selenide (CdSe) thin films by simple dip method using ascorbic acid as complexing agent. Variation of thickness with time and temperature were studied. Deposited samples were characterized by X-ray diffraction, scanning electron microscopy. The absorption, electrical and photoelectrochemical properties are also studied. The X-ray diffraction analysis shows that the film samples are in hexagonal structure. The optical band gap energy was found to be 1.70 eV. Activation energy was found to be 0.447 and 0.034 eV for higher temperature and lower temperature respectively. For CdSe photoelectrode, the open circuit voltage and short circuit current are found to be 267 mV and 175 mA respectively. The calculation shows the fill factor is 28.67 %. The power conversion efficiency is found to be 1.01 %.     

Evidence of low-symmetry phases in pressure-dependent Raman spectroscopic study of BaTiO<Subscript>3</Subscript>

In the earlier pressure-dependent Raman spectroscopic studies, it has been reported that BaTiO₃ undergoes a tetragonal to cubic phase transition above ~ 2 GPa, whereas pressure-dependent X-ray absorption, X-ray diffuse scattering studies and pair distribution function studies have reported the presence of a low-symmetry rhombohedral phase above ~ 2.3 GPa. In this report, we present our pressure-dependent Raman spectroscopic studies on polycrystalline BaTiO₃ which shows that it first undergoes a transition from tetragonal to orthorhombic/rhombohedral phase above ~ 2.6 GPa and then finally goes to the cubic phase above 8.4 GPa. Pressure-dependent synchrotron X-ray diffraction (SXRD) studies have also been carried out that provided rate of change of volume as a function of pressure resulting in bulk modulus of 215 ± 9 GPa.     

Flow of materials in rotary kilns used for sponge iron manufacture: Part II. Effect of kiln geometry

The present work identifies the basic features of burden movement in a rotary kiln. The cold model study was conducted with iron ore as the feed material to determine the influence of length to diameter ratio (L/D) of a rotary kiln on the filling degree, hold-up, and residence time of the charge. An empirical equation correlating different operating variables has been derived on the basis of the experimental results. The influence of individual parameters under different conditions on the residence time and back spillage has also been evaluated. Formerly Joint Director, Research and Development, TISCO     

Legume-based fermented foods: their preparation and nutritional quality

Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.     

Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture.     

A nested iterative scheme for computation of incompressible flows in long domains

We present an effective preconditioning technique for solving the nonsymmetric linear systems encountered in computation of incompressible flows in long domains. The application category we focus on is arterial fluid mechanics. These linear systems are solved using a nested iterative scheme with an outer Richardson scheme and an inner iteration that is handled via a Krylov subspace method. Test computations that demonstrate the robustness of our nested scheme are presented.