Changes in Protein, Carbohydrate and lipid content of cashew kernels during storage under two humidity conditions

The changes occuring to cashew kernels during storage at two humidity levels - 80% to 20% with respect to organoleptic characteristics, protein content, carbohydrate content, oil content, iodine and peroxide values were studied. From the present study it is concluded that organoleptic characteristics of cashew kernels deteriorates with increase in humidity. Decrease in protein and carbohydrate content of stored cashew kernel is dependent on humidity. Humidity increased oxidative rancidification.

Synthesis and spectral investigations of Mn(II) complexes of pentadentate bis(thiosemicarbazones)

Five Mn(II) complexes of bis(thiosemicarbazones) which are represented as [Mn(H2Ac4Ph)Cl2] (1), [Mn(Ac4Ph)H2O] (2), [Mn(H2Ac4Cy)Cl2]·H2O (3), [Mn(H2Ac4Et)Cl2]·3H2O (4) and [Mn(H2Ac4Et)(OAc)2]·3H2O (5) have been synthesized and characterized by elemental analyses, electronic, infrared and EPR spectral techniques. In all the complexes except [Mn(Ac4Ph)H2O], the ligands act as pentadentate neutral molecules and coordinate to Mn(II) ion through two thione sulfur atoms, two azomethine nitrogens and the pyridine nitrogen, suggesting a heptacoordination. While in compound [Mn(Ac4Ph)H2O], the dianionic ligand is coordinated to the metal suggesting six coordination in this case. Magnetic studies indicate the high spin state of Mn(II). Conductivity measurements reveal their non-electrolyte nature. EPR studies indicate five g values for [Mn(Ac4Ph)H2O] showing zero field splitting.

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