Studies on the Dipping Characteristics of RVNRL and NRLatex Compounds

ABSTRACT: The dipping characteristics of radiation-vulcanized natural rubber latex and natural rubber latex compounds were investigated with a lab-model semiautomatic dipping machine. The effect of the variation of the speed of immersion and withdrawal, dwell time, compound viscosity, and concentration of coagulant on the thickness of the latex deposit was investigated. The results of the study show that the deposit thickness depends on the withdrawal speed of the former, the concentration of the coagulant, dwell times, and the viscosity of the latex compounds

Studies on Lactic Acid Bacteria from Tropical Fish and Shellfish

In this study, an attempt has been made to gather enough information regarding lactic acid bacteria from fish and shellfish of tropical regions. The occurrence and distribution of lactic acid bacteria in fresh and frozen marine fish and shellfish, farmed fish and shellfish, cured and pickled fish and shellfish have been investigated. Lactic Acid Bacteria (LAB) have for centuries been responsible for the fermentative preservation of many foods. They are used to retard spoilage and preserve foods through natural fermentations. They have found commercial applications as starter cultures in the dairy, baking, meat, fish, and vegetable and alcoholic beverage industries. They are industrially important organisms recognized for their fermentative ability as well as their nutritional benefits. These organisms produce various compounds such as organic acids, diacetyl, hydrogen peroxide and bacteriocins or bactericidal proteins during lactic fermentations.Biopreservation of foods using bacteriocin producing LAB cultures is becoming widely used. The antimicrobial effect of bacteriocins and other compounds produced during fermentation of carbohydrates are well known to inhibit the growth of certain food spoiling bacteria as well as a limited group of food poisoning and pathogenic bacteria LAB like Lactobacillus plantarum are widely used as starter cultures for the Production of fish ensilage. The present study is the first quantitative and qualitative study on the occurrence and distribution of lactic acid bacteria in fresh and frozen fish and prawn. It is concluded that Lactobacillus plantaruni was the predominant lactobacillus species in fresh and frozen fish and shellfish. The ability of selected Lactobacillus cultures to grow at low temperatures, high salt content, produce bacteriocins, rapidly ferment sugars and decrease the pH make them potential candidates for biopreservation of fish and shellfish.

Effect of mechanical milling on the structural, magnetic and dielectric properties of coprecipitated ultrafine zinc ferrite

Nanosized ZnFe2O4 particles containing traces of a-Fe2O3 by intent were produced by low temperature chemical coprecipitation methods. These particles were subjected to high-energy ball milling. These were then characterised using X-ray diffraction, magnetisation and dielectric studies. The effect of milling on zinc ferrite particles have been studied with a view to ascertaining the anomalous behaviour of these materials in the nanoregime. X-ray diffraction and magnetisation studies carried out show that these particles are associated with strains and it is the surface effects that contribute to the magnetisation. Hematite percentage, probably due to decomposition of zinc ferrite, increases with milling. Dielectric behaviour of these particles is due to interfacial polarisation as proposed by Koops. Also the defects caused by the milling produce traps in the surface layer contributes to dielectric permittivity via spin polarised electron tunnelling between grains. The ionic mechanism is enhanced in dielectrics with the rise in temperature which results in the increase of dielectric permittivity with temperature.

Studies on exopolysaccharide production by probiotic Lactic acid bacteria

The thesis mainly discussed the isolation and identification of a probiotic Lactobacillus plantarum, fermentative production of exopolysaccharide by the strain, its purification, structural characterisation and possible applications in food industry and therapeutics. The studies on the probiotic characterization explored the tolerance of the isolated LAB cultures to acid, bile, phenol, salt and mucin binding. These are some of the key factors that could satisfy the criteria for probiotic strains . The important factors required for a high EPS production in submerged fermentation was investigated with a collection of statistical and mathematical approach. Chapter 5 of the thesis explains the structural elucidation of EPS employing spectroscopic and chromatographic techniques. The studies helped in the exploration of the hetero-polysaccharide sequence from L. plantarum MTCC 9510. The thesis also explored the bioactivities of EPS from L. plantarum. As majority of chemical compounds identified as anti-cancerous are toxic to normal cells, the discovery and identification of new safe drugs has become an important goal of research in the biomedical sciences. The thesis has explored the anti-oxidant, anti-tumour and immunomodulating properties of EPS purified from Lactobacillus plantarum. The presence of (1, 3) linkages and its molecular weight presented the EPS with anti-oxidant, anti-tumour and immunomodulating properties under in vitro conditions.

Influence of dopants on the properties of maghemite

Preparatiun or aci cular maghemi te containing dopan ls li ke Mg. i and Gd and their characleris,llion us ing different analytica l techniques have been reported. These in vestigat ions reveal that the addition of dopants li ke Mg. Ni and Gd modifies the magnetic properties without cfrecting any structural changes. The opt ical bandgaps of these doped compositions have ,li S() hecn determ ined. Evidence is ,li so av,li lab le from spectroscopic investi gations suggest ing thalmaghcllli te prepared vi,l the ()xa l,ltc precursor route does nm exhi bit a hydrogen fe rrite structure