Informatics Publishing Limited

D. Subba Rao ¹, A. Mukherjee ², M. W. Y. Khan ³, D. N. Sridhar ¹

Affiliations
1 National Geophysical Research Institute, Hyderabad - 500 007, IN
2 central Ground Water Board, Raipur (CG), IN
3 Pandit Ravi Shankar Shukla University, Raipur (CG), IN

Abstract

A new occurrence of Within-Basin pyroclastic flow rocks (welded felsic tuffs and ignimbrites) is reported for the first time from Sukda area in the NE part of the Chhattisgarh basin. The flows are characterized by the presence of microporphyritic textures, feldspars, quartz, glass shards, volcanic rock fragments and magmatic garnet. High concentrations of Na₂O (-6.61 wt%), low K₂O (0.01 to 1.0 wt%) and high Sr contents (416 ppm) are found in these rocks. REE show a Well-Fractionated trend with high LREE enrichment, sloping HREE patterns and absence of Eu anomalies. Major, trace and REE geochemistry of the Chhattisgarh welded tuffs indicate that they are Na- Rhyolites. The characteristic high Sr/Y and La/Yb_N, ratios and low HREE contents suggest that the parental magmas of these rocks were produced by extensive partial melting of a mafic source in deeper crustal levels (lower crust) where garnet and or hornblende are residual phases.

Keywords

Felsic Tuffs, Na-Rhyolites, Ignimbrites, Chhattisgarh Basin, Chhattisgarh State.

Full Text

     

D. Subba Rao ¹, K. Hanumantha Rao ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-570013, IN

Abstract

Application of heat during processing is an important step in the production of foods. Lipids either present in the raw materials or added, undergo oxidative deterioration leading to the development of off-flavours. The primary products of auto-oxidation are various hydroperoxides. Further decomposition of hydroperoxides lead to the production of various aldehydes, ketones and polymeric products. Different reactions during auto-oxidation lead ultimately to production of off-flavour and the spoilage of food product.

Full Text

     

D. Subba Rao ¹, K. Hanumantha Rao ¹, Indira A. S. Murthy ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Abstract

In the present paper, groundnut protein and groundnut oil were heated together and after removal of free fat, the nutritive value and amino acid composition of lipid reacted product was evaluated.

Full Text