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Hemalatha, G.

• Influence of Pretreatments and Prepackaging on Post Harvest Shelf Life of Underutilized Fruits (Star Fruit, Egg Fruit and Fig)

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Authors

P. Adiyaman ¹, S. Kanchana ¹, G. Hemalatha ¹, M. Ananthan ², N. O. Gopal ³, M. Ilamaran ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Department of Horticulture Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
3 Department of Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN

Source

Indian Journal of Science and Technology, Vol 6, No 9 (2013), Pagination: 5263-5270

Abstract

The effect of prepackaging (1 percent vented High Density Polyethylene (200 gauge) bag) and pretreatments (1.5 percent potassium metabisulphite (KMS) solution (T1) and 2 percent sodium chloride (NaCl) and calcium chloride (CaCl2) solution (T2) on physiological loss in weight (PLW), total soluble solids (TSS), pH, titratable acidity, firmness and colour (L a b) of star fruit, egg fruit and fig was studied during storage in ambient (R1) and refrigeration (R2) conditions (4±1 oC). The experimental results indicated that a decrease in titratable acidity, fruit firmness, increase in pH and total soluble solids (TSS) content under both pretreatments and storage conditions. The pretreatment (T2) however extended star fruit and egg fruit marketable life with lowest PLW (8.04% and 4.52%) and physico-chemical constituents up till the 22th and 16th days at ambient temperature and more than 25th (7.47%) and 20th (3.40%) days under refrigeration condition. This might be due to the pretreatment with 2 percent NaCl and CaCl2 solution which delayed fruits ripening periods during storage. Whereas the fig pretreated with T1 had better shelf life (4 days) with respect to physical properties during storage at refrigeration temperature than control. The results of the study indicated that pretreatments T2 and T1 found to be better for improving the shelf life of star fruit (25 days), egg fruit (20 days) and fig (4 days) under room and refrigerated storage.

Keywords

Underutilized Fruits, Pretreatments, Prepackaging, Storage Temperatures, Shelf Life

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References

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• Physicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties

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Authors

B. Kavitha ¹, G. Hemalatha ¹, S. Kanchana ¹, S. P. Sundaram ², K. Sivasubramaniam ³

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, IN
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, IN
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, IN

Source

Indian Journal of Science and Technology, Vol 6, No 10 (2013), Pagination: 5386-5394

Abstract

The present work is designed to study the physico chemical, functional, pasting properties, and nutritional composition of selected black gram varieties. (viz., VBN 3, VBN 4, VBN 5, VBN 6, ADT 3, T9, MV, TMV, VBg010 025, VBg010 024, VBg09 005 and CO 6). Thousand grain weight of the selected black gram varieties was recorded to be 33.20 to 40.45 g, seed volume 38.66 to 40.2 ml, seed colour ranged as black, dull black and black and dull black, bulk density 0.06 to 1.07 g/ml, water absorption index 151.00 to 155.10 g/100g, water solubility index 13.0 to 15.6 g %, water absorption 36.6 to 56.6 ml/100g and oil absorption 40.1 to 66.2 ml/100g. The moisture values were in the range of 9.6 to 11.6 g/100g, ash 6.1 to 6.7 g/100g, protein 25.5 to 28.5 g/100g, fat 4.4 to 5.6 g/100g, starch 51.3 to 47.7 g/100g, calcium 106.66 to 134.00 mg/100g, iron 3.0 to 4.4 mg/100g and phosphorus 376.00 to 416 mg/100g. It was observed that black gram varieties, VBN 5, VBg 010 025, CO 6 and T9 had high 1000 grain weight and bulk density. Variety VBN 5 and T9 had higher foaming stability, foaming capacity, peak viscosity, final viscosity, hold viscosity and set back value. Also higher levels of protein, starch, calcium, iron and phosphorus was observed in VBN 5 and low amount of fat and ash .Vamban 5, VBg010 025 and T9 were observed to have good physicochemical characteristics and are hence suitable for further breeding and processing as value added products.

Keywords

Black Gram Varieties, Vamban, Tindivanam, Coimbatore, Aduthurai, Market Variety, Physicochemical, Pasting Properties, Arabinose

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• Impact of Fruit and Vegetable Intake by Healthy Subjects on the Risk Factors of Cardiovascular Diseases

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Authors

S. K. Mathanghi ¹, G. Hemalatha ², S. Amutha ², S. Arulmozhiselvan ²

Affiliations
1 Dept. of Food Engg., College of Food & Dairy Technology, TANUVAS, Chennai - 600 052, IN
2 Tamil Nadu Agricultural University, Madurai - 625 104, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 80-87

Abstract

The study examines the impact of fruit and vegetable intake of the subjects against various risk factors concerned for Cardio Vascular Diseases and it was conducted at Chennai, being a very good representative metropolitan with normo glucose tolerance subjects belonging to various income strata. A semi-validated food frequency questionnaire was used to measure the fruit and vegetable intake and macro and micronutrients consumption was calibrated using nutrition software. Surplus intake of energy (10.31% in males 27.59% in females), protein intake (33.11% in males and 46.76% in females) and deficit intake of β-carotene, ascorbic acid and folic acid were observed. Lesser intake of fruits and vegetables were associated with greater BMI (>25 kg/m²). The mean body weight, Body Mass Index (BMI), hip and waist circumferences, systolic and diastolic blood pressures were negatively associated with increase in fruit and vegetable quartiles. Biochemical measurements such as serum cholesterol, serum triglyceride, HDL, LDL, VLDL, total cholesterol to HDL ratio and post-prandial blood sugar were significantly associated with fruit and vegetable intake.

Keywords

Fruits and Vegetables, Cardiovascular Diseases, Protective Effects.

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References

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• Mohan, V., Deepa, R., Shanthirani, S. and Premalatha, G., Prevalence of coronary artery disease and its relationship to lipids in selected population in South India, The Chennai Urban Population Study (CUPS No. 5). J. Am. Coll. Cardiol., 2001, 36, 682-687.
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• Spiced Pineapple Ready-To-Serve Beverages

Abstract Views :217  |  PDF Views:0

Authors

T. Amaravathi ¹, P. Vennila ², G. Hemalatha ³, P. Parimalam ⁴

Affiliations
1 Department of Family Resource Management, Home Science College and RI, Madurai, IN
2 Department of Post Harvest Technology , Tamil Nadu Agricultural University, Coimbatore, IN
3 Department of Food Science and Nutrition, Home Science College and RI, Madurai, IN
4 Department of Family Resource Management, Home Science College and RI, Madurai, IN

Source

Indian Journal of Science and Technology, Vol 7, No 11 (2014), Pagination: 1827-1831

Abstract

There is a great potential for commercialization of spiced RTS beverages as natural health drinks from major and under exploited fruits not only in domestic but also at the export front. The present study portrays the nutrient content of spiced pineapple ready-to-serve beverages during fresh period. The pineapple RTS beverages were processed with extracts of ginger, green chillies, pepper, cardamom and nutmeg. The combined spices extracts such as ginger + pepper, ginger + cardamom and ginger + nutmeg were blended with pineapple juice and prepared the RTS beverages. The spiced pineapple RTS was standardized based on organoleptic evaluation. The nutrient content such as Total Soluble Solids (TSS), pH, acidity, reducing sugar, total sugar, tannin, β-carotene, ascorbic acid and non enzymatic browning were analysed. The sensory evaluation revealed that the all the beverages had good sensory properties except B₂ and B₃ beverages

Keywords

Spiced Pineapple Ready-to-serve Beverages-nutrient Content-sensory Evaluation

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• Physico-Chemical and Functional Characteristics of Selected Millets and Pulses

Abstract Views :421  |  PDF Views:0

Authors

T. Thilagavathi ¹, S. Kanchana ¹, P. Banumathi ¹, G. Hemalatha ¹, C. Vanniarajan ², M. Sundar ³, M. Ilamaran ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
2 Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN
3 Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, IN

Source

Indian Journal of Science and Technology, Vol 8, No S7 (2015), Pagination: 147-155

Abstract

The physico-chemical and functional properties of selected millets (viz., kodo millet, little millet, proso millet and pearl millet) and pulses (viz., horse gram and soybean) were studied. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenols. Thousand grain weights of the selected millets was found to be high in pearl millet (11.39 g/100g) compared to kodo millet, proso millet and little millet (2.45, 2.43 and 2.23 g/100g, respectively) and in pulses the highest and lowest values were observed in soybean (146.03 g/100g) and horse gram (34.25 g/100g) respectively. Bulk density of millets and pulses was recorded to be high in pearl millet (1.75) and soybean (1.96) when compared to the other grains. Water absorption index was high in wheat flour (9.10%) while the water solubility index was high in pearl millet flour (9.62%) respectively. The protein content was maximum in proso millet (12.86 g/100g) and soybean (42.72 g/100g) followed by pearl millet, kodo millet, little millet and horse gram. Fat content was low in all the millets and it was maximum in soybean (18.80 g/100g). Among the four millets the fiber and ash contents were high in kodo millet followed by little, pearl and proso millet. Also higher levels of calcium, iron and phosphorus were observed in millets and pulses.

Keywords

Auditing, Data Dynamics, Data Storage Correctness, Mobile Cloud, Provable Data Possession, Trusted Third Party.

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• Development and Evaluation of Kodo Millet and Little Millet Based Boli Mix

Abstract Views :190  |  PDF Views:0

Authors

P. Karuppasamy ¹, S. Kanchana ¹, G. Hemalatha ¹, N. Muthukrishnan ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 49, No 4 (2012), Pagination: 150-157

Abstract

Millets are small seeded annual cereal grains. These are very hardy crops and can be grown successfully in infertility lands. These crops are less prone to diseases and pests'. Millets are particularly low in phytic acid and rich in dietary fibre, iron, calcium and B-vitamins. It also contains higher proportion of unavailable carbohydrates and release of sugar from millet is low. Kodo millet and little millet are nutritionally superior to rice and wheat and provide cheap protein, minerals, vitamins and fibre and are rightly designated as nutritious cereals.

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• Development and Evaluation of Millet Based Convenience Mix

Abstract Views :230  |  PDF Views:0

Authors

P. Karuppasamy ¹, S. Kanchana ¹, G. Hemalatha ¹, N. Muthukrishnan ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai – 625104, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 48, No 2 (2011), Pagination: 70-75

Abstract

Millets are small seeded annual cereal grains. These are very hardy crops and can be grown successfully in Infertility lands. These crops are less prone to diseases and pests. It is stable cereals like wheat and rice, some of them are even better with regard to average protein, fat and mineral contents. Millets are particularly low in phytic acid and rich in dietary fibre, iron, calcium and B-vitamins. It also contains higher proportion of unavailable carbohydrates and release of sugar from millet is low. Over the past three decades cultivation and production of nutritious cereals is decreasing significantly, because of poverty, shifting consumption pattern from a balanced diet, widespread prevalence of nutritional deficiencies and also low consumption of nutritious cereals. But in the last two decades, grain based snack and convenience foods market had witnessed a very rapid growth all over the world.

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• Survey on Identifying the Attributes That Improve the Object Visibility

Abstract Views :170  |  PDF Views:1

Authors

T. Neethu Mohan ¹, Deepa Kanmani ², G. Hemalatha ²

Affiliations
1 Computer Science and Engineering in Karunya University, Coimbatore, IN
2 Computer Science and Engineering Department in Karunya University, Coimbatore, IN

Source

Data Mining and Knowledge Engineering, Vol 3, No 2 (2011), Pagination: 71-75

Abstract

The existing top k- retrieval algorithms help the users for searching and retrieving the needed products from the databases. But there is a different view for the problem i.e. how the sellers can identify the user preferred features for a product. The problem is to identify the best attributes so that the product is highly visible to the customers. In this paper, several solutions for the problem are considered. It includes exact and approximation algorithms. The exact algorithm is a maximal frequent item set mining algorithm. This algorithm uses random walk in Dualize and Advance algorithm as its foundation. The approximation algorithms are based on greedy heuristics. Two greedy heuristics are described for solving the problem. This greedy heuristics is a modification of the existing greedy algorithm for the attribute selection. Even though the problem considered is novel, this paper surveys on the above specified algorithms.

Keywords

Data Mining, Knowledge and Data Engineering Tools and Techniques, Marketing, Mining Methods and Algorithms, Retrieval Models.

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• Processing and Evaluation of Fish Crackers

Abstract Views :179  |  PDF Views:1

Authors

G. Hemalatha ¹, S. Amutha ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 42, No 9 (2005), Pagination: 419-424

Abstract

Important traditional fish based snack foods are the crackers, known by different names in many countries of Asia. In India they are called wafers, flakes or crackers and in Malaysia they are called keropak. They are prepared from fish meat, starch, spices and salt. During frying they swell to 2-3 times their initial volume and become crisp and delicious. Minced fish meat, from either single or mixed species of fish is the raw material for the preparation of fish crackers.

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• Pyramid Shaped Structures Response to Seismic Excitation

Abstract Views :202  |  PDF Views:3

Authors

A. Abishek Raj ¹, S. Selva Muthu Kumaran ¹, Rojan K. Thomas ¹, G. Hemalatha ²

Affiliations
1 PSN Engineering College, Tirunelveli, IN
2 Civil Department, PSN Engineering College, Tirunelveli, IN

Source

Automation and Autonomous Systems, Vol 4, No 7 (2012), Pagination: 322-327

Abstract

Development in technology has led to the construction of remarkable buildings taller and wider, still the Pyramids are structural wonders constructed thousands of years ago, standing stable, challenging the modern day construction. In this paper an attempt has been made to study the configuration of the pyramid which makes it stable. It was observed that the pyramids were designed with angle of slant walls as 52° and the golden ratio (slant height by base ratio) equal to 1.618. Based on this configuration study a pyramid shaped model was designed in SAP2000 and its seismic performance studied. Five earthquake data namely, Kobe, Northridge, Chi-Chi Taiwan, Cape Mendocino and san Fernando was used to study the seismic behaviour of the pyramid structure. Time history analysis was done and the response of the structure was taken. To compare the behaviour of the pyramid structure, an ordinary framed structure and a truncated pyramid with slant angle 58° with same base dimensions and height was designed and time history analysis done on the two models using the same earthquake data. The response was observed. It was seen that the pyramid shaped structures performance was better than the other two models.

Keywords

Pyramid Shaped Structure, Frame, Truncated Pyramid, Seismic Performance, Modal Analysis and Time History Analysis.

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• The Domination Subdivision Number and Bondage Number Using Cartesian Product Graph

Abstract Views :160  |  PDF Views:4

Authors

G. Hemalatha ¹

Affiliations
1 Department of Mathematics, Odaiyappa College of Engineering and Technology, PTR Palanivelrajan Nagar, Theni, IN

Source

Artificial Intelligent Systems and Machine Learning, Vol 3, No 6 (2011), Pagination: 359-363

Abstract

Domination is a famous and interesting area of research in graph theory. The applications of domination are in a variety of fields like design and analysis of communication networks, bio-informatics, computational complexity and designing algorithm. In a Graph G, a set S С V is said to be a dominating set of G, if every vertex outside of the set S has a neighbor in S. The domination subdivision number of a graph G is the minimum number of edges that must subdivided in order to increase the domination number of a graph and it is denoted by sdγ(G). The Bondage number of a graph G is the minimum number of edges whose removal increases the domination number of a graph G.The Cartesian product of G and H written as G×H, is the graph with vertex set V(G)×V(H) specified by putting (u,v) adjacent to (u',v') if and only if (i) u=u' and vv' belongs to E(H), or (ii) v=v' and uu' belongs to E(G). For any graph G of order n≥3, sdγ(T)≤δ(G)+1 proved by T.W. Haynes, S.M.Hedetniemi, T. Hedetniemi, D.P.Jacobs, J.Knisely, L.C.Van der Merve . Now I am going to prove sdγ(G)<δ(G)+1 for the Cartesian product of the graph G of Pn×Pn of order n≥3 and also Bondage number of G is atmost 2.

Keywords

Dominating Set, Domination Subdivision Number, Bondage Number, Cartesian Product Graph.

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• The Study of Domination Subdivision Number for Cartesian Product of Path, Complete Graph and Grid Graph

Abstract Views :178  |  PDF Views:2

Authors

G. Hemalatha ¹, N. Parvathi ²

Affiliations
1 Department of Mathematics, Odaiyappa College of Engineering and Technology, PTR Palanivelrajan Nagar, Theni, IN
2 Department of Mathematics, SRM University, Kattankulathur, Chennai, IN

Source

Artificial Intelligent Systems and Machine Learning, Vol 3, No 4 (2011), Pagination: 180-185

Abstract

Let G=(V,E ) be a simple graph on a vertex set V. In a Graph G, A set D⊆V is a dominating set of G if every vertex in V-D is adjacent to some vertex in D. A dominating set D of G is minimal if for any vertex v∈D, D-{v} is not a dominating set of G. The domination number of a graph G, denoted by γ(G), is the minimum size of a dominating set of vertices in G. The domination subdivision number of a graph G is the minimum number of edges that must subdivided in order to increase the domination number of a graph and it is denoted by sdγ(G). A set S of vertices in a graph G(V,E) is called a total dominating set if every vertex v∈V is adjacent to an element of S. The total domination number of a graph G denoted by γt(G) is the minimum cardinality of a total dominating set in G. Total domination subdivision number denoted by sdγt is the minimum number of edges that must be subdivided to increase the total domination number. In this paper the domination subdivision number for some known graphs are investigated. In this paper the domination subdivision number for some known graphs are investigated.

Keywords

Dominating Set, Domination Subdivision Number, Cartesian Product, Total Domination Number, Total Domination Subdivision Number Cartesian Product.

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• Standardization and Evaluation of Chocolate Coated Candied and Osmo Dried Carrot

Abstract Views :167  |  PDF Views:0

Authors

G. Hemalatha ¹, S. Amutha ¹

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 42, No 5 (2005), Pagination: 213-222

Abstract

Among the ischolar_mains and other vegetables, carrot is the best source of carotene which is the precursor of vitamin A, an essential nutrient for maintaining health. Due to the seasonal and perishable nature of carrots, various methods of processing of carrots are practised. Osmotic dehydration and candying are effective techniques where concentrated sucrose solution is used for preservation of carrots, apple, pineapple, amla etc. Chocolate coating of candied or osmo dried carrots would upgrade the product both nutritionally and taste wise. The goal of chocolate coating is to give a particular character to the various centres and enhance its acceptability. The pressed centres generally conform of nuts, puffed cereals, caramel centers, chewing gum etc. No reports have been cited on candied fruits/vegetables serving as pressed centres. Hence the present study was aimed to study the acceptability and storage behaviour of chocolate coated candied and osmo dried carrot pieces, which in addition to serving as sources of energy, would also contribute ascorbic acid and β-carotene in appreciable amounts.

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• Prepackaging Studies in KKM - 1 Brinjal

Abstract Views :173  |  PDF Views:0

Authors

G. Hemalatha ¹, A. Jaya Jasmine ¹, V. Ponnuswami ¹

Affiliations
1 Department of Horticulture, Agricultural College and Reseaich Institute, Tamil Nadu Agricultural University, Killikulam, Vallanadu - 628 252, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 37, No 11 (2000), Pagination: 365-369

Abstract

Brinjal (Solanum melongena L.) belonging to the family of Solanaceae, is one of the most popular vegetables consumed widely throughout India. The fruits, however have very poor shelf life and this has been a major constraint in the marketing of brinjal fruits. Owing to the lack of information on an appropriate prepackaging method, the fruits not only lose their quality, but also result in substantial post harvest losses.

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• Iron Profile of Working Women in Comparison with Housewives

Abstract Views :192  |  PDF Views:0

Authors

G. Hemalatha ¹, Usha Chandrasekhar ¹, M. Sylvia ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641 043, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 37, No 10 (2000), Pagination: 319-324

Abstract

Malnutrition is the primary cause for wastage of human resources and a subsequent degradation of society. Women occupy an important position in any effort for controlling malnutrition as they are entirely responsible for the nutritional status of the family and hence the nation. It is thus imperative, that she maintains good health. Employment is the best and cheapest guarantee to enhance the nutritional status, as it supplements to the household income and paves for better purchasing power.

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• Evaluation of Guava Cultivars for Physico-Chemical Characteristics

Abstract Views :187  |  PDF Views:0

Authors

G. Hemalatha ¹, P. Paramaguru ¹, V. Ponnuswamy ¹

Affiliations
1 Department of Horticulture, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Killikulam, Vallanad - 628 252, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 36, No 9 (1999), Pagination: 418-422

Abstract

Guava (Psidium guajava), the apple of the tropics is the fourth most important fruit in India, after mango, banana and citrus. It is highly nutritious, rich in ascorbic acid and minerals. A guava contains more than five times as much vitamin C as orange. The flesh and seeds are also useful source of pectin. Efforts are underway in many guava producing countries to develop new guava varieties suitable for processing, high yield and quality fruits, both for domestic and export markets. The present study thus aims at studying the physico-chemical characteristics of selected guava cultivars so as to aid in horticultural breeding.

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• A Study of Graphics Processing Unit (GPU) in Medical Images

Abstract Views :151  |  PDF Views:2

Authors

G. Hemalatha , Dr. D. Pugazhenthi

Source

Digital Image Processing, Vol 8, No 5 (2016), Pagination: 174-177

Abstract

Nowadays Graphics Processing Units (GPUs) are becoming a familiar platform to run applications. GPU has been continuously developed as a high performance accelerator platform for data parallel computing in many applications. GPUs are used in embedded systems, mobile phones, personal computers, workstations and game consoles. In this paper the effect of GPU is discussed in medical image processing domain especially in segmentation in MRI/CT, microscopy and in simulation. The advantages and disadvantages are discussed here.

Keywords

GPGPU, NVIDIA, CUDA, LSFM, Dof, WFC NPR, Segmentation, Simulation, OpenMP, MPI

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• Behavior of Linked-Column System subjected to Seismic Force

Abstract Views :162  |  PDF Views:0

Authors

J. Joel Shelton ¹, G. Hemalatha ¹

Affiliations
1 Civil Department, Karunya University, Coimbatore - 641114, Tamil Nadu, IN

Source

Indian Journal of Science and Technology, Vol 9, No 6 (2016), Pagination: 

Abstract

Objective: The study investigates the seismic performance of reinforced concrete linked column frame system under earthquake acceleration. The utilization of concrete as link elements to resist shear and optimize its connection to the columns for shear transfer has been presented. Methods/Analysis: The seismic responses of the systems was investigated for ground motions using time history analysis for Linked Column Frame for three building models namely, 4, 7 and 10 storey building and the results were compared with the normal frame using SAP 2000. Findings: Adding linked column to the normal frame shows that the inter storey drift and base shear are effectively reduced. Results of nonlinear time history analysis show that this system has better load dissipation capabilities. Conclusion/Application: Since the replaceable links are also modelled as reinforced concrete elements the cost of construction can be greatly reduced.

Keywords

Base Shear, Inter Storey Drift, Linked Column Frame, Seismic Responses, Time History Analysis

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• Influence of Natural Gums as Sustain Release Carriers on Release Kinetics of Valsartan Matrix Tablets

Abstract Views :182  |  PDF Views:0

Authors

G. Sridhar ¹, S. Sivaneswari ¹, N. Preethi ¹, B. Mounika ¹, G. Hemalatha ¹, S. Vasudeva Murthy ¹

Affiliations
1 Department of Pharmaceutics, Jayamukhi College of Pharmacy, Warangal – 506 332, IN

Source

Research Journal of Pharmaceutical Dosage Form and Technology, Vol 6, No 3 (2014), Pagination: 188-193

Abstract

Valsartan (VS) is an angiotensin II receptor antagonist that is used for the treatment of hypertension and have poor water solubility, low bioavaibility (approximately 20-25%), and shorter half-life (nearly 6 hours). The aim of the present study is to develop VS sustain release matrix tablets using various natural gums (xanthum gum, karaya gum and guar gum) and to analyse the drug release kinetics. In order to achieve a sustain release, the tablets were prepared in various drug: polymer ratio by wet granulation technique. Pre-compression and post-compression parameters of the tablets were satisfactory and within the acceptable limits. Ethyl cellulose was used as the release retardant in tablets prepared using xanthum gum in order to sustain upto 24h. Karaya and guar gum were sustained for 24 h in particular concentration. Drug release follows the first order kinetics, and diffusion mechanism. The present study suggests that VS sustain release tablets prepared using karaya and guar gum, retards the drug upto 24h and extend the duration of action.

Keywords

Valsartan, Matrix Tablets, Natural Gums, Release Kinetics.

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• Inhibition of Lactobacillus Growth by Amino Acids and Phytochemicals in the Fermentation of Curd by Disc Diffusion Method

Abstract Views :184  |  PDF Views:1

Authors

M. Ezhumalai ¹, G. Hemalatha ¹, J. P. Poornima ¹, K. V. Pugalendi ¹

Affiliations
1 Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar-608002, Tamilnadu, IN

Source

Asian Journal of Pharmaceutical Research, Vol 3, No 4 (2013), Pagination: 189-193

Abstract

Lactic acid bacteria have been widely used for the fermentation of milk and its products. In this study we have investigated the role of amino acids and phytochemicals on the curdling process. The objective was whether the curdling process could be inhibited/enhanced by the introduction of these compounds so that it could be preserved for a longer time or curdling period could be shortened. The inhibition of Lactobacillus growth by amino acids and phytochemicals were studied in Deman, Rogosa and Sharp (MRS) medium. The cell suspension was aseptically spread into MRS plates. Discs were charged separately with varying concentrations (250 ppm, 500 ppm, 1000 ppm) of 20 amino acids and 10 phytochemicals. Plates were observed for the formation of 'zone of inhibition'. The test organism showed sensitivity to alanine, leucine, valine, glutamic acid and monosodium glutamate and two phytochemicals, namely protocatechuic acid and syringic acid. All these compounds showed positive results by inhibiting the curdling process. Thus, the present study shows that Lactobacillus growth could be inhibited by amino acids and certain phytochemicals and control the fermentation process.

Keywords

Lactobacillus, Lactic Acid Bacteria, Inhibition of Fermentation, Amino Acids, Phytochemicals.

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• Behaviour of Reinforced Cement Concrete Exterior Beam-Column Joints Under Seismic Loading and Techniques of Improving the Joint Ductility

Abstract Views :155  |  PDF Views:127

Authors

K. Johnson ¹, G. Hemalatha ¹

Affiliations
1 Department of Civil Engineering, Karunya University, Coimbatore-641114, IN

Source

International Journal of Earth Sciences and Engineering, Vol 10, No 3 (2017), Pagination: 545-557

Abstract

The strength of beam-column junction plays a very important role in the strength of the structure under different loading conditions. Beam column joints can be critical regions in reinforced concrete frames designed for inelastic response to severe seismic attack. Lack of ductility in concrete members raises serious concerns for overall structural safety, especially for reinforced concrete beam-column joints. In the current study, research was performed to improve the seismic strength and performance of reinforced concrete exterior beam-column joints under static and dynamic loads. The exterior beam-column joints are studied with different parameters Maximum principle stress, Minimum principle stress, Displacement, Deformation, Stiffness variation of beam column joint using ANSYS modelling. The objective is to analytically illustrate those to highlight their assets and limitations and to identify future directions in this research area. All these details are presented.

Keywords

Types of Beam-Column Joints, ANSYS Modelling and Analysis, Earthquake Behaviour of Joints, Improving Joint Ductility, Cyclic Loading in Exterior Joints.

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