Improved hydrogen generation from alkaline solution using carbon-supported as catalysts

Carbon-supported Co–B catalysts with various loading contents were prepared by impregnation–chemical reduction method. The XRD, ICP, SEM and TEM analyses revealed that the as-prepared Co–B catalysts were in amorphous form with the composition of Co_2.0–3.3B and the carbon-supported Co–B catalysts had a good dispersion and coating condition. The hydrogen generation measurement showed that the average hydrogen generation rate at PGH499-1-19/0?wchp=dGLzVtz-zSkWA" alt="View the MathML source" title="View the MathML source" align="absbottom" border="0" height=14 width="39"/> was PGH499-1-1C/0?wchp=dGLzVtz-zSkWA" alt="View the MathML source" title="View the MathML source" align="absbottom" border="0" height=21 width="152"/> for unsupported Co–B catalyst, while it was 1268.1, 1482.1 and PGH499-1-1D/0?wchp=dGLzVtz-zSkWA" alt="View the MathML source" title="View the MathML source" align="absbottom" border="0" height=21 width="154"/> for the carbon-supported catalysts with the Co–B loading of 30.0, 15.6 and 7.44 wt%, respectively. The activation energy of the 30.0 wt% Co–B loading catalyst for the hydrogen generation reaction was measured to be PGH499-1-1F/0?wchp=dGLzVtz-zSkWA" alt="View the MathML source" title="View the MathML source" align="absbottom" border="0" height=18 width="97"/>. Compared with the unsupported Co–B catalyst, the as-prepared carbon-supported catalysts presented higher activity for hydrolysis of NaBH₄ aqueous solution, indicating their potential application in mobile hydrogen production for fuel cells.     

The chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review

Garcinia indica Choisy Syn Brindonia indica, commonly known as kokum and belonging to Guttiferae family, is a plant native to certain regions of India. The trees yield fruits annually in the summer season during the months of March to May. The fruits are green when raw and red to dark purple when fully ripe. They are used to prepare juice, pickles and as acidulant in curries. In the traditional Indian system of medicine the Ayurveda and in various folk systems of medicine, the fruit rinds and leaves are used to treat various inflammatory ailments, rheumatic pain and bowel complaints. The kokum butter prepared from the seed is of both commercial and medicinal use. Chemical studies have shown that the rind contains protein, tannin, pectin, sugars, fat, organic acids like (−)-hydroxycitric acid, hydroxycitric acid lactone and citric acid; the anthocyanins, cyanidin-3-glucoside and cyanidin-3-sambubioside; and the polyisoprenylated phenolics garcinol and isogarcinol. Preclinical studies have shown that kokum or and some of its phytochemicals possess antibacterial, antifungal, anti-ulcerogenic, cardioprotective, anticancer, chemopreventive, free radical scavenging, antioxidant and anti-obesity effects. The present paper reviews the nutritional value, the phytochemical compounds, traditional uses and validated pharmacological properties of kokum.