Examining the Synergy of Interfacial Science and Rheology: A Review
Exploring the Phytochemical Profile of Melia dubia Seeds and Evaluating their Biological Properties
A Comprehensive Review on the Design, Development, and High-Tech Applications of Functional Dyes
A Review on Applicable Methods to Measure Antioxidant Activity of Sorghum Products
A Study of Essential Computational Software in Medicinal Chemistry
Yeast Recovery in Batch Ethanol Fermentation
The Repercussion of Leachate from Industries on Water Quality in Jeedimetla Village and its Surroundings, Medchal-Malkajgiri District, Telangana
Microwave Assisted Vacuum Drying of Thompson Seedless Grapes: Analysis of Characteristics And Kinetic Modelling
Studies on Solubility Enhancement of Telmisartan by Adsorption Method
Adsorption and Characterization of Anisaldehyde as Corrosion Inhibitor for Aluminium Corrosion in Hydrochloric Acidic Environment
A Comprehensive Review on the Design, Development, and High-Tech Applications of Functional Dyes
Synthesis of a Moringa Based Coagulant Functionalized by Iron Oxide Nanoparticles
Production of Modified Carboxymethyl Cellulose from Sawdust and Wheat Straw
Yeast Recovery in Batch Ethanol Fermentation
Modeling of Chromium (VI) Adsorption on Limonia Acidissima Hull Powder Using Artificial Neural Network (ANN) Approach
Yeast recovered after the fermentation of sugars can be reused again to ferment another batch. Based on the quantity of yeast used during fermentation, the amounts that can be recovered from these industries can be enormous. This experiment sought to prove that yeast derived after fermentation of sucrose still have good yeast count and viability of the quantities are just enough for pitching. The settled yeast from the beer well was collected and prepared in propagation vessels, where urea, zinc sulfate, magnesium sulfate, vitamins, ecozyme and food grade phosphoric acid were added. These were the nutrients needed for the growth and multiplication of yeast cells. The recovered yeast from the two fermenters Fv4 and Fv5 has an initial yeast count of 2x108 cell/mL and 2.9x108 cell/mL respectively. Initial viabilities for both samples were at 100%. Experiments are focused on the fermentation of the recovered yeast, which gave an average of 8% v/v ethanol. Therefore, harvesting yeast has a potential to be reused again in fermentation processes thereby reducing costs on procuring fresh yeast for each batch.
The inhibitive, thermodynamic and adsorptive properties of anisaldehyde for the aluminium corrosion in 1.4 M HCl solution has been investigated using weight loss method and characterized by Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FT-IR) analysis. The aldehyde was found to be good inhibitor for aluminium corrosion in HCl. As the temperature increases, the inhibition efficiency of the inhibitor decreases, but increases with increasing inhibitor concentration. The activation energy was 25.28 kJ mol-1 for the empty acid solution, which increased to 35.34 kJ mol-1 in addition to the 0.1 M inhibitor. The evaluated enthalpy of adsorption (ΔHads ) gave positive values which indicating that the heat of adsorption process on the surface of the aluminum is endothermic. Negative values of the entropy adsorption (ΔSads) indicate that the complex implemented in the rate-determining step is an association, not a dissociation. Evaluated values of free energy of adsorption (ΔGads) were all negative, implying spontaneity of the process and were around and less than -20 kJ/mol, indicative of physisorption of the adsorption process. The adsorption was found to obey Langmuir, Temkin, Frumkin, Freundlich and El-Awady isotherms.
In this study precipitated form of Telmisartan was prepared by using Solvent evaporation technique and Spray drying technique. For this used adsorbents like Sylysia, Neusilin, and diluents like Lactose Monohydrate and Avicel. All these prepared batches were screened by performing Drug content, saturation solubility and dissolution study of the prepared batches. From this obtained optimized batch further characterized by using the dissolution test, Differential Scanning Calorimetry (DSC), X-Ray powder Diffractometer (XRD), and USP Dissolution test apparatus.
Industries are the main resources for sustainable growth of the economy, but to allow waste water from industries create a lot of pollution in ground water and surface water. In this regard Jeedimetla industries association is one of the sources for the release of leachate. About 23 leachate samples are collected; they are filtered in canals, open ground, and lakes. By using UV spectrophotometer estimated the Arsenic, Nickel, Mercury and Nitrite, Nitrate mg/l. The toxic chemical percentage is very heavy, so most of the soil, water, and air is polluted. Thematic maps of toxic elements and physical parameters mainly concentrated in west side and Northeastern side of Jeedimetla village and its surroundings. The villages with good water quality resources available are Ramireddy Nagar, Maisammagudem and Bahadurpally, the main reason is industries far away from these areas. The villages with poor water quality are Dhulapally, Kaziguda, Jeedimetla, Chintal, Suraram and Apurupa colony. The water in the areas standard fall down due to industries drain on the surface. Arsenic values are high in Jeedimetla and Apurupa colony, it is very harmful to health. The government will take serious action immediately to stop drains of toxic element water or has to implement strict rules on the purification of water. Statistical analysis of the correlation matrix shows the relation between parameters EC, DO, Alkalinity, Fluoride, Nitrite, and Nitrate have positive relationships and remaining are negative. Positive relation is week 0.3 to <0.6 and strong relation is 0.6>.
A laboratory Microwave Assisted Vacuum Dryer (MAVD) was used in the present study to investigate the drying behaviour of Thompson seedless grapes under different microwave power levels, vacuum levels and thickness of grapes. It resulted in very low drying time as moisture diffusivity in grapes under MAVD process is few orders of magnitude more than that noted in sun-dried method. Drying kinetics study was done and the non-linear empirical model was found to be best fitted for describing the drying behaviour in this case. The effect of variation of process variables was studied and with respect to time efficiency and acceptable product quality, 400 mm Hg vacuum, 350 watt power and 1/3rd sliced grape samples provided best operating condition. Effect of hot and cold dipping pre-treatment on drying characteristics was also tested. Combination of ethyl oleate and K2CO3 as dipping solution (cold dip) worked best and gave lower drying time (13.454 min) than untreated grapes (23.19 min). Rehydration ratio and total soluble solid content (Brix value) were measured to indicate product quality of raisins. The rehydration ratio of dried seedless grapes was found to be 1.27±0.1 (without dipping) and 1.29±0.1 (with dipping) which are higher than the sun dried products. Brix value was obtained as 76.2 at 350 watt for 1/3rd sliced grapes, which is higher than the sun-dried raisin. Thus, results revealed that the MAVD process would be a promising alternative to conventional drying systems for raisin production within lesser time and with improved energy efficiency.
