Preparation and characterisation of "Y-Fe203 as tape recording material

Optimum conditions for the preparation of tape recording quality Y-Fe20 s by the thermal decomposition of ferrous oxalate dihydrate have been established. Formation of the intermediate F%O~ which is most important in forming Y-FezO 3 takes place only in the presence of water vapour. Various stages of decomposition have been characterised by DTA, TG, DTG, and x-ray powder diffraction. The method for the preparation of acicular "Y-Fe208 that matches very well with the commercial tape recording material has been developed

Synthesis and characterization of γ-Fe2O3—a magnetic tape material

Acicular FeC~O4-2H20 was precipitated from glycerol and starch media. Thermal decomposition of this oxalate in dry and moist nitrogen yielded primarily FeO and Fe 3Oa respectively. Characterization was attempted through DTA, TG, x-ray diffraction, TEM and magnetization studies. It was found that the oxalate can be completely decomposed to FeaO~ in moist nitrogen (PH~o ,"-" 35 torr) at 775 K and then oxidised by dry air to acicular "/-Fe~Oa at 575 K. The resulting material has saturation magnetization (,-,., 70 emu/g), coercive field (N300 Oe) and squareness ratio ( ,~, 0-60-0-65), which values art comparable with those of the commercial samples

Conceptualisation Of Model For Studying Consumer Purchase Behaviour Of Passenger Cars

Automobile Industry in India is influenced by the presence of national and multi-national manufacturers. The presence of many manufacturers and brands in the state provides many choices to the customer. The current market for car manufacturers has been transformed from a monopoly of one or two manufacturers in the seventies to oligopoly of many manufacturers in the current marketing scenario. The main objective of the research paper is to explore and conceptualize various parameters and develop a model, which influence the purchase patterns of passenger cars in the State of Kerala. Thus, the main purpose of this paper is to come up with a model, which shall facilitate further study on the consumer purchase behaviour patterns of passenger car owners in the State of Kerala, India. The author intends to undertake further quantitative analysis to verify and validate the model so developed. The main methods used for this paper are secondary research on available material, depth interview of car dealers, car financing agencies and car owners in the city of Cochin, in Kerala State in India. The depth interviews were conducted with the use of prepared questionnaire for car dealers, car customers and car financing agencies. The findings resulted in the identification of the parameters that influence the consumer purchase behaviour of passenger cars and the formulation of the model, which will be the basis for the further research of the author. The paper will be of tremendous value to the existing and new car manufacturers both indigenous and foreign, to formalize and strategies their policies towards an effective marketing strategy, so as to market their models in the State, which is known for its high literacy, consumerism and higher educational penetration

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.