Authors:P. K. Sinhamahapatra and S. K. Bhattacharyya
Thermal characteristics of the vanadates of zinc, manganese and silver have been studied by DTA and TG techniques and the different transition products thus obtained have been characterised by IR, X-ray diffraction and magnetic susceptibility data. Chemical analyses indicate the following compositions of these vanadates: (1) Zn2V2O7.5H2O, (2) Zn3(VO4)2.3H2O, (3) Mn(VO3)2.2H2O and (4) Ag3VO4. The DTA curves indicate that zinc pyrovanadate undergoes endothermic changes at 110–195, 265, 365, 440, 660° and one exothermic change at 485°. This system is diamagnetic which becomes completely paramagnetic after 660°. Zinc orthovanadate exhibits a number of endothermic peaks at 300, 470, 700, 815 and 930° respectively. This system is feebly paramagnetic and retains this property up to 930°. Manganese metavanadate undergoes endothermic changes at 240, 280–590, 830 and 880° respectively. This vanadate is paramagnetic and paramagnetism increases appreciably at 590° and remains constant up 830°. Silver orthovanadate exhibits three endothermic changes at 180, 455 and 640°, respectively.
Absorption and translocation of acetochlor /2-chloro-N/2-ethyl-6-methylphenyl/-N-/ethoxymenthyl/acetamide/ herbicide were followed in experiments with tolerant corn /Zea mays L./ and sensitive wheat /Triticum aestivum L./ plants by using carbonyl-14C labelled compound. Tolerant plant species absorbed more radioactivity from the nutrient solution than susceptible plant species. However, the root-absorbed radioactivity was translocated to the shoot more readily in the sensitive plants.
Milk and dairy products are high-value foods; however, consumers suffering from lactose intolerance are not able to enjoy the nutritional benefits of these commodities. There are more and more researches and developments focusing on lowering the lactose content of milk and dairy foods in order to make them available for lactose intolerant people. In this study, we examined the coagulation time, product quality, texture profile properties, and syneresis of yoghurts prepared from lactose-free milk. Significant differences were observed between the control and lactose-free milks with respect to coagulation time and texture profile. The first rupture time, the hardness, and the adhesion force of the lactose-free yoghurt were higher compared to the control product. We observed remarkable difference between the whey leakage of control and lactose free yoghurt samples (21.47% and 14.63%). Results coming from instrumental texture profile analyses showed that the preliminary lactose hydrolysis of milk resulted a firmer texture. It was confirmed by the results of sensory evaluation, and considering the texture and taste, there was significant difference between the control and lactose-free yoghurts.
desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and 16S rRNA sequencing in the routine diagnostic workflow of microbiology laboratories [ 11 ]. The aim of this study was to describe the prevalence and antibiotic susceptibility patterns