Effect of black pepper and piperine on bile secretion and composition in rats

The influence of black pepper (Piper nigrum L.) and its active principle, piperine on the secretion and composition of bile was investigated in the rat. They were administered by gavage (black pepper at 250 or 500 mg and piperine at 12.5 or 25 mg/kg body wt.) or fed in the diet for 4 weeks (black pepper at 0.2 and 0.4%, piperine at 0.01 and 0.02%). The lower dose by gavage of black pepper caused an increase in bile solids while with other treatments bile secretion or dry matter in bile was not changed. Dietary feeding of black pepper caused an increase in bile flow with a concomitant decrease in bile solids -- a hydrocholagoguic effect. Cholesterol and bile acid output were not affected by black pepper or piperine at either level irrespective of the mode of administration; in contrast, the secretion of uronic acids in bile was enhanced by both levels of pepper as also of piperine indicating possible excretion of some of the components of black pepper or of piperine as glucuronides.     

Segregation Neutralised Steels: Microstructural Banding Elimination from Dual-Phase Steel Through Alloy Design Accounting for Inherent Segregation

Metallurgical and Materials Transactions A - Banding in commercial dual-phase steels, such as banded ferrite and pearlite or ferrite and martensite microstructures, is inherited from segregation...     

Preparation and surface- active properties of polyoxyethylene-glycol (600) monoesters of fatty acids

Polyoxyethyleneglycol (PEG-600) monoesters of undecylenic, lauric, myristic, palmitic, stearic, oleic, ricinoleic and 12-hydroxystearic acids were prepared in 80-85% yield by reacting PEG with boric acid, esterifying the resultant borate with fatty acid, and selectively hydrolyzing the borate ester; their surface active properties were evaluated. Increase in acyl chain length increased the surface tension. The presence of a double bond or hydroxyl group in C₁₈ series improved the wetting and emulsifying proper-ties. Unsaturation in the fatty acid chain reduced the foaming power.     

Effect of garlic (Allium sativum linn) on serum lipoproteins and lipoprotein cholesterol levels in albino rats rendered hypercholesteremic by feeding cholesterol

The hypocholesteremic activity of garlic was tested by incorporating freeze-dried garlic powder at 0.5, 1.0, 2.0 and 3.0% levels in an atherogenic diet fed to rats. It was observed that 0.5 and 1.0% levels were not effective whereas the other 2 levels were. The group fed 2.0% garlic powder had much lower serum cholesterol level than the one fed 3%. The increased levels of low density lipoproteins (LDL) and LDL-cholesterol in rats fed the atherogenic diet were partly reversed in rats receiving a supplement of 2% garlic powder. On a cholesterol-containing diet, high density lipoproteins (HDL) and HDL-cholesterol levels were decreased. Inclusion of garlic powder in the atherogenic diet enhanced the percentage of HDL whereas no change was observed in HDL cholesterol levels. Commercial garlic pearls (equivalent to 0.15% garlic powder in the diet) produced a significant decrease in serum and liver cholesterol levels in rats fed the atherogenic diet. On the other hand, asafoetida at 1.5% level failed to reduce the serum cholesterol levels in the cholesterol-fed rats.     

Characteristics and compositions ofCarissa spinarum,Leucaena leucocephala andPhysalis minima seeds and oils

The seeds and extracted oils ofCarissa spinarum (Apocynaceae), (I),Leucaena leucocephala (Leguminosae) (II) andPhysalis minima (Solanaceae) (III) were analyzed for characteristics and compositions. The seeds of I, II and III contained 22.4, 6.4 and 40.0% oil and 10.1, 27.6 and 17.9% protein, respectively. The oils of I, II and III had, respectively, iodine values 70.1, 113.5 and 122.5; saponification values 186, 188 and 189; unsaponifiable matter 5.2, 2.5 and 0.8%, and the following fatty acid compositions (area %): palmitic 12.6, 14.2, 10.5; stearic 7.6, 6.1, 8.6; oleic 72.7, 20.1, 17.3; linoleic 5.2, 53.8, 61.4; linolenic 0.9, 1.8, 0.0, and arachidic 1.0, 2.3, 0.0. II contained 1.7% lignoceric acid. III contained small amounts of hexadecenoic (0.1%), epoxy (0.6%) and hydroxy (1.5%) fatty acids.     

High Performance MPI over the Slingshot Interconnect

Journal of Computer Science and Technology - The Slingshot interconnect designed by HPE/Cray is becoming more relevant in high-performance computing with its deployment on the upcoming exascale...     

Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p?≤?0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.     

Heat transfer enhancement of concentrated solar absorber using hollow cylindrical fins filled with phase change material

A concentrated solar absorber with finned phase change materials was experimentally studied using a Scheffler type parabolic dish concentrator. The absorber's inner surface was fixed with hollow cylindrical containers filled with phase change material (PCM) for heat transfer augmentation. The absorber's selected PCM was acetanilide (Melting point of 116 °C)—the cylindrical capsules protruding into the fluid side to create turbulence and mixing and acting as fins. The absorber surface temperature was observed to be about 130–150 °C during the outdoor tests while passing fluid through the absorber. The fluid flow rate varied from 60 to 100 kg/h during the outdoor experiments. The peak energy and exergy efficiency of parabolic dish collector (PDC) at the fluid flow rate of 80 kg/h with PCM integrated solar absorber was found to be about 67.88% and 6.96%, respectively. The integration of cylindrical PCM containers resulted in more heat transfer augmentation in the solar absorbers. The optimized solar absorber could be suitable for various applications like steam generation, biomass gasification, space heating, and hydrogen generation.     

Junctionless Gate-all-around Nanowire FET with Asymmetric Spacer for Continued Scaling

Silicon - In this paper, we have performed the scaling of asymmetric junctionless (JL) SOI nanowire (NW) FET at 10 nm gate length (LG). To study the device electrical performance various...