Study of the Effect of Polyethylene Glycols and Glycerol in Filled Natural RubberLatex Vulcanizates

The mechanical properties of filled natural rubber latex vulcanizates were found to be improved by the addition of polyethylene glycols of different molecular weight and glycerol. There is a slight reduction in the optimum cure times of the compounds containing PEG/Glycerol. The morphology study shows that the filler distribution is more uniform in the compounds containing PEG/Glycerol.

Studies on the Effect of an External Flaw on the Tensile Strength of Short Kevlar Fiber-Thermoplastic Polyurethane Composites

The effect of an external flaw on the tensile strength of short kevlar fiber-thermoplastic composites has been studied with respect to fiber content, fiber orientation, location of the external flaw, and the temperature of test. The composites showed a three-step reduction in tensile strength with increasing flaw size. The critical flaw-length region was shifted to higher flaw-size levels with increasing fiber content. With increasing temperature, the critical flaw length was increased in the case of unfilled TPU, whereas it remained more or less constant in the case of short kevlar fiber-filled-TPU composite.

Effect of Urethane Based Bonding Agent on the Cure Characteristics and Mechanical Properties of Styrene Butadiene Rubber - Whole Tyre Reclaim - Short Nylon Fiber Composite

The cure characteristics and mechanical properties of short nylon fiber- styrene /whole tyre reclaim (SBR/WTR) composites with and without an interfacial bonding agent based on 4,4 diphenyl methane diisocyanate and polyethylene glycol (MDI/PEG) have been studied. An 80:40 blend of SBR/ WTR reinforced with 20 phr of short nylon fiber has been selected and the MDI/ PEG ratio has been changed from 0.67:1 to 2:1. The minimum and maximum torques increased with isocyanate concentration. The scorch time and cure time showed an initial reduction. The cure rate showed an initial improvement. Tensile strength, tear strength and abrasion resistance increased with MDI/PEG ratio, these values were higher in longitudinal direction. Resilience and compression set increased with isocyanate concentration.

Decreased GABAA Receptors Functional Regulation 3 in the Cerebral Cortex and Brainstem of Hypoxic Neonatal Rats: 4 Effect of Glucose and Oxygen Supplementation

Hypoxia in neonates can lead to biochemical and molecular alterations mediated through changes in neurotransmitters resulting in permanent damage to brain. In this study, we evaluated the changes in the receptor status of GABAA in the cerebral cortex and brainstem of hypoxic neonatal rats and hypoxic rats supplemented with glucose and oxygen using binding assays and gene expression of GABAAa1 and GABAAc5. In the cerebral cortex and brainstem of hypoxic neonatal rats, a significant decrease in GABAA receptors was observed, which accounts for the respiratory inhibition. Hypoxic rats sup- plemented with glucose alone and with glucose and oxygen showed, respectively, a reversal of the GABAA receptors, andGABAAa1 and GABAAc5 gene expression to control. Glucose acts as an immediate energy source thereby reducing the ATP-depletion-induced increase in GABA and oxygenation, which helps in encountering anoxia. Resuscitation with oxygen alone was less effective in reversing the receptor alterations. Thus, the results of this study suggest that reduction in the GABAA receptors functional regulation during hypoxia plays an important role in mediating the brain damage. Glucose alone and glucose and oxygen supplementation to hypoxic neonatal rats helps in protecting the brain from severe hypoxic damage.

Preparation of Low-Protein Natural Rubber Latex: Effect of Polyethylene Glycol

Low-protein content natural rubber latex was produced by using a nonionic surfactant-polyethylene glycol (PEG). Extractable protein content of natural rubber latex was found to decrease with PEG treatment and reduction increased with increase in the molecular weight of PEG. The low-protein latex samples were characterized by tensile testing, Fourier transform infrared and thermogravimetric analysis. The results have shown 35% reduction in the extractable protein content, without any compromise on the mechanical properties of the latex; however, thermal stability of low-protein latex was found to be reduced marginally with PEG treatment.

Effect of Te doping on thermal diffusivity of Bi2Se3 crystals: A study using open cell photoacoustic technique

An open cell configuration has been employed for the photoacoustic measurement of the thermal diffusivity of undoped Bi2Se3 crystals and Bi2Se3 crystals doped with various concentrations of Te. The amplitude of the photoacoustic signal obtained under heat transmission configuration as a function of chopping frequency is used to evaluate the numerical value of thermal diffusivity, α. Doped samples show a substantial reduction in the value of α compared to undoped samples. The variations in the thermal diffusivity of the doped samples are explained in terms of the phonon assisted heat transfer mechanism. It is seen that α is very sensitive to structural variations arising from doping. The experimentally observed results are correlated with X-ray diffraction studies.

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Immunostimulatory effect of a marine yeast Candida sake S165 in Fenneropenaeus indicus

The efficacy of a marine yeast Candida sake as source of immunostimulant to Indian white shrimp Fenneropenaeus indicus was estimated. Biomass of C. sake was prepared using malt extract agar and incorporated at graded levels into a standard diet to prepare yeast diets of varying biomass concentrations (1%, 10% and 20%). F. indicus were fed on these diets for a period of 28 days and challenged orally with white spot syndrome virus (WSSV) and immune parameters such as total haemocyte count, phenoloxidase and nitroblue tetrazolium reduction (NBT) were determined. Ten per cent C. sake in the diet was found to support an optimum immune response in the animals in general and their enhancement could be observed on the second and third day following challenge with the virus. The study has demonstrated that marine yeast C. sake at 10% in diet (w/w) may be used as an effective source of immunostimulants in F. indicus

Effect of preparation on magnetic properties of Mn-Zn ferrite

Mixed ferrites belonging to the type Mn0.9Zn0.1Fe2O4 have been prepared by the double sintering method and by the chemical co-precipitation for comparing their magnetic properties. Sintered and precipitated ferrites exhibit different characteristics, especially in their magnetic properties like magnetization (Ms), coercive field (Hc) and Curie temperature (Tc). The sintered particles were size reduced in order to compare with the nanosized co-precipitated particles. The effect of grinding has also been studied. Particles have been collected at regular intervals of grinding and their properties have been studied. The increase in the coercive field has been recorded by a hysteresis curve tracer confirming size reduction. X-ray diffraction studies confirmed the structure and consequent size reduction