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Rabindra Nath Hota ¹, Madhusmita Sahoo ¹

Affiliations
1 P.G. Department of Geology, Utkal University, Bhubaneswar - 751 004, IN

Abstract

The cyclic arrangement of lithofacies of the Karharbari Formation of the Damuda Group from a part of the Talchir Gondwana basin has been examined by statistical techniques. The lithologies have been condensed into five facies states viz. coarse-, medium-, fine-grained sandstones, shale and coal for the convenience of statistical analyses. Markov chain analysis indicates the arrangement of Karharbari lithofacies in form of fining upward cycles. A complete cycle consists of conglomerate or coarse-grained sandstone at the base sequentially succeeded by medium-and finegrained sandstones, shale and coal at the top. The entropy analysis categorizes the Karharbari cycles into the C-type cyclicity, which is essentially a random sequence of lithologic states. Regression analysis undertaken in the present study indicates the existence of sympathetic relationship between total thickness of strata (net subsidence) and number and average thickness of sedimentary cycle and antipathic relationship between number and average thickness of sedimentary cycle. These observations suggest that cyclic sedimentation of the Karharbari Formation was controlled by autocyclic process by means of lateral migration of streams activated by intrabasinal differential subsidence, which operated within the depositional basin and the channels carrying coarse grade clastic sediments, which make the cycles thicker, tend to be more common in the areas of maximum subsidence. Clastic sediments issued from the laterally migrating rivers interrupted the cyclic sedimentation of the Karharbari Formation in many instances.

Keywords

Cyclic Sedimentation, Markov Chain Analysis, Entropy Analysis, Regression Analysis, Karharbari Formation, Talchir Gondwana Basin, Orissa.

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Snehal S. Ingale ¹, Dipali M. Mehetre ¹, Dhanshri J. Desai ¹, Madhusmita Sahoo ¹, Vishnu P. Choudhari ¹, Bhanudas S. Kuchekar ¹

Affiliations
1 MAEER’S Maharashtra Institute of Pharmacy, S.No. 124, MIT Campus, Paud Road, Kothrud, Pune-411038 (MS), IN

Abstract

Two simple, economical, precise and accurate methods for simultaneous determination of Drotaverine Hydrochloride (DRO) and Diclofenac Potassium (DIC) in combined tablet dosage form has been developed. The first method is based on Ratio Spectra Derivative and second method is Area Under Curve (AUC) Spectrophotometry. The amplitudes at 251.96 nm and 258.46 nm in the first derivative ratio spectra were selected to determine DRO and DIC, respectively and wavelength ranges of 237.4-247.2 nm and 271.1-282.8 nm were selected to determine DRO and DIC by AUC method, respectively in combined formulation. Beer’s law is obeyed in the concentration range of 8-40 μg mL^-1 for DRO and 5-25 μg mL^-1 for DIC for both the methods. The % assay for commercial formulation was found to be in the range 99.01 – 100.89% for DRO and 98.91 – 101.72% for DIC by the proposed methods. ICH guidelines were followed and methods were validated with respect to linearity, precision and accuracy. Recovery by both the methods was found in the range of 99.72 - 101.34% for DRO and 99.06 - 100.45% for DIC.

Keywords

Drotaverine Hydrochloride, Diclofenac Potassium, Ratio Spectra Derivative Spectrophotometry, Area Under Curve.

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Madhusmita Sahoo ¹, Jamuna Prakash ¹

Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN

Abstract

Pickles occupy an important place among the processed traditional foods in India. Pickling of vegetables with traditional herbs and spices has good scope for the trade development overseas as India is the second largest vegetable producer in the world. Different variants of gherkin (Curcumis anguria) pickles were developed using the traditional herb dill leaves (Anethum graveolens), dill flavour and spices available locally. The pickles were freshly packed in glass jars through aseptic packing technology by the use of vacuum sealing and pasteurization. The physico-chemical properties and sensory attributes of the freshly packed pickles (soon after pasteurization) in comparison with the pickles post completion of the osmosis process i.e. after 15 days of stabilization period were studied. The study showed that use of Dill alone or along with other spices in either fresh or dehydrated form, enhanced the flavour profile of gherkin pickles. All the variants were very well accepted among the panel in pre- and post-stabilization. Pickles were stabilized well after 15 days of storage. Sodium benzoate used as preservative in two pickle variants enhanced the shelf life without affecting the acceptance criteria/sensory parameters of the vacuum sealed pickles. Though this study focused only on gherkin pickles, dill leaves can be very well explored in other vegetable products that can be processed and stored for longer time.

Keywords

Dill Leaves, Gherkin, Vacuum Sealing, Pasteurization, Osmosis, Sodium Benzoate.Dill Leaves, Gherkin, Vacuum Sealing, Pasteurization, Osmosis, Sodium Benzoate.

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