Thermal characterization of doped polyaniline and its composites with CoPc

Thermal diffusivity of the composites of camphor sulphonic acid (CSA) doped polyaniline (PANI) and its composites with cobalt phthalocyanine (CoPc) has been measured using open cell photoacoustic technique. Analysis of the data shows that the effective thermal diffusivity value can be tuned by varying the relative volume fraction of the constituents. It is seen that polaron assisted heat transfer mechanism is dominant in CSA doped PANI and these composites exhibit a thermal diffusivity value which is intermediate to that of CSA doped PANI and CoPc. The results obtained are correlated with the electrical conductivity and hardness measurements carried out on the samples

Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat'of crab

In this thesis all these aspects are taken into consideration. Extensive studies were conducted on all aspects of processing of crabs, mussels and clams. The species taken for studies are commercially used ones namely Scylla sereta, perna viridis, and villorita cyprinoids. In Chapter 4.1 with regard to crab) the following aspects on their handling and processing are reported seasonal variation of chemical constituents, changes taking place during ice storage, freezing, canning etc. In Chapter 4._2 with regard to mussel, the relation between age (size) and chemical constituents, changes taking place during ice storage, freezing, canning etc. are reported and in Chapter 4.3 the changes taking place in clam muscle during icing and freezing are reported and the ame rebility of ice stored clams for canning purpose is reported.The interference of high concentration of glycogen in mussel and clam muscles during the colour development of ribose (Me-jbaum's method) is observed and remedial step are taken to minimise the interference.

Studies On Canning Of Oyster

The study was undertaken with the aim to study the variation of different components in the drip/liquid and meat sampled at different stages of processing. The fresiand the frozen oyster meat were canned in Tin and in Aluminium cans. Various media like brine, oil, tomato sauce and wine were used. Observations were made physically and chemically for the drip/liquids and the meat at different stages of processing. The chemical analysis were made for certain nutritional and mineral components