https://www.i-scholar.in/index.php/Ajec/issue/feed The Asian Journal of Experimental Chemistry 2017-07-12T09:16:05+00:00 Dr. Alka Singh hahs_2005@yahoo.com Open Journal Systems <div id="i-scholarabout">The Asian Journal of Experimental Chemistry is an official publication of the HAS. It features the original research in all branches of Inorganic, Bio-inorganic, Organic, Analytical, Physical, Theoretica l, Industrial Chemistry. Bio-chemistry and Chemical Sciences and other cognate branches of sufficient relevance. The journal publishes three types of articles. i.e. Review/Strategy/Case study (exclusively by invitation from the personalities of eminence), Research paper and Research Note.</div> https://www.i-scholar.in/index.php/Ajec/article/view/152481 Synthesis and Investigation and Microbial Activity of Open Chain of Organo-Selenium Compounds 2017-07-12T08:12:26+00:00 Al-Jamali Nagham Mahmood dr.nagham_mj@yahoo.com The target organo-selenium compounds [3-7] were synthesized from the reaction between diethyl malonate and 4-amino benzoyl chloride to produce compound [1], which is react with sodium hydrogen selenide to give corresponding sodium aroylselenide [2], which is react with one of aroyl derivatives as shown in scheme (1) to produce compounds [3-7]. All the synthesized compounds have been investigated using different chemical techniques, such as (H.NMR-spectra, (C.H.N)-analysis, FT.IR-spectra), melting points and biological study. 2013-12-01T00:00:00+00:00 https://www.i-scholar.in/index.php/Ajec/article/view/152483 Physico-Chemical Properties of Six Varieties of Taro (<i>Colocasia esculenta</i> L. Schott) Flour 2017-07-12T08:14:27+00:00 Pratibha Singh Aparna Dube aparna.2009@rediffmail.com Lava Kush Kumar Taro also known as banda is an important tuber crop and is grown throughout tropical and subtropical regions of world. It is used as vegetable and is also consumed directly after boiling. The present study was conducted in the Department of Food Science and Technology N.D. University of Agriculture and Technology, Kumarganj. Corms/cormels of six taro varieties [NDB-2, NDB-3, NDB-9, NDB-9, EC-20 and NDB-21] were converted into flour and analysed for some physico-chemical properties. In general a wide variation was observed in the chemical compositions of the flour samples analysed. On a dry weight basis, crude protein ranges between 9.30-10.90%, available carbohydrate 71.92-73.05%; crude fibre 1.00-1.69%; ash 5.78-6.65% and crude fat 0.72-0.86%. Apart from this, variety NDB-2 recorded highest amount of total sugars(6.33%). The results also revealed that the corms of variety NDB-2 contained lowest level of oxalic acid and was found suitable for preparation of chips. 2013-12-01T00:00:00+00:00 https://www.i-scholar.in/index.php/Ajec/article/view/152485 Synthesis and Identification of Mono and Bicyclic Compounds Containing Dinitrogen Atoms as Anesthetic 2017-07-12T08:16:07+00:00 Al-Jamali Nagham Mahmood dr.nagham_mj@yahoo.com In this study, mono and bicyclic compounds [1-8] were synthesized by alkalytion of 2-aminothiozoline with carbonyl compounds (succinic acid, chloro aceticacid, 2,5-hexan-dione, 3-chloro propoyl chloride), where as the compounds [9-12] were synthesized by condensation between diketone compounds with (2-amino benzothiazole, guanine). The synthesized compounds structures were characarterized by several methods:{(C.H.N)-analysis, FT.IR-spectra, H.NMR-spectra} and melting points. 2013-12-01T00:00:00+00:00 https://www.i-scholar.in/index.php/Ajec/article/view/152487 Preparation and Identification of Macrocycles of Oxazepine Compounds 2017-07-12T08:17:38+00:00 Al-Jamali Nagham Mahmood dr.nagham_mj@yahoo.com A new type of macrocycles of oxazepine compounds have been prepared in this article, the macrocycles [3] has been linked with (maleic anhydride, phthalic anhydride, 3-nitro phthalic anhydride) to produce new type which are macrocycles oxazepine [4-6]. Macrocycles oxazepine [3-6] have been investigated by several techniques ((Uv-Visble), (C.H.N)-analyzer, (FT-IR)-spectra, H-NMR spectra, melting points). 2013-12-01T00:00:00+00:00 https://www.i-scholar.in/index.php/Ajec/article/view/152489 Mycotoxins:Toxicology, Health Risks and Integrated Management 2017-07-12T09:13:54+00:00 K. K. Chahal S. Kaushal P. Sahota Mycotoxins are secondary metabolites produced by certain filamentous fungi which are toxic to crop plants, man and animals; the disease caused by them is called Mycotoxicosis. Based on intermediates from which these secondary metabolites are derived, there are three board categories of mycotoxins, they are polyketide derived mycotoxins, formation of which requires acetyl coenzyme (Patulin, Aflatoxin and Citonin), terpene mycotoxins having mevalonic acid as intermediate (Trichothecin) and cyclic polypeptide derived mycotoxins (Giotoxin and Sparldesnium). The effect of mycotoxins may be categorized into three forms acute primary mycotoxicosis, chronic primary mycotoxicosis and secondary mycotoxin diseases. There are geographic and climatic variations in the production and occurrence of mycotoxins, exposure of these substances occur all over the world and much of the world's food supply is contaminated to some extent. FDA has estimated direct economic loses of nearby a billion dollars a year due to crop loss and another half a billion dollars in mitigating costs. Monitoring of mycotoxins is needed to avoid adverse effects on health. Risk analysis approach dealing with the problem of mycotoxins involves risk assessment and risk Management. Risk management is to ensure safe food supply will range from prevention of mould growth and setting of regulatory limits to diversion into alternate uses, control through good agricultural practices, control through processing and consumer/producer education. 2013-12-01T00:00:00+00:00 https://www.i-scholar.in/index.php/Ajec/article/view/152490 Emulsions and Emulsifiers 2017-07-12T09:16:05+00:00 N. K. Sarathchandra Prakash sarathcdhandra@himalayahealthcare.com Chandrika Mahendra S. J. Prashanth Krishan Manral U. V. Babu D. V. S. Gowda Emulsions are heterogeneous systems of one liquid dispersed throughout another in the form of droplets usually exceeding 0.1 μm in diameter. Emulsions are generally categorised into single emulsions which include water-in-oil and oil-in-water and multiple emulsions including water-in-oil-in-water and oil-in- water-in-oil. Emulsions are prepared by phase inversion method, membrane emulsification method, dry gum method, and wet gum method. Continental/dry gum method or bottle/general method are most commonly employed techniques for emulsification. Membrane emulsification method which is based on principle of dispersing one immiscible phase (dispersing phase) into another phase (continuous phase) by applying pressure is used for the preparation of multiple emulsions. Emulsifier/emulgentis a substance which stabilises the emulsion by increasing the kinetic energy. Emulsifiers are generally classified based on their chemical structure into four types including synthetic, natural, finely divided solids, and auxillary agents; by mechanism of action into three categories including monomolecular films, multimolecular films, and solid particle films. There are different theories which help in understanding emulsification process which include surface tension theory, surface orientation theory, and plastic/interfacial film theory. Stability of emulsion is one of the critical parameter which is difficult to attain. The instability of emulsions is categorised into flocculation, creaming, coalescence, and breaking which were further detailed in the text. 2013-12-01T00:00:00+00:00