Informatics Publishing Limited

M. Prajwal ¹, M. A. Sangamesha ², K. Pushpalatha ²

Affiliations
1 Department of Physics, NIE First Grade College, Mysuru 570 008, IN
2 Department of Chemistry, The National Institute Engineering, Mysuru 570 008, IN

Abstract

Weaver ants (Oecophylla smaragdina) are mostly seen in open forests of India, Australia, China and Southeast Asia. The nests of weaver ants are built with silk secreted by their larvae. Silk fibre mat is a biopolymer, containing proteins produced by a broad array of spiders and other insects. In this study some hidden properties of weaver ant silk mat have been examined. The surface and structural studies reveal that the mat possesses very good chemical resistance.

Keywords

FT-IR, Scanning Electron Microscope, Silk Fibre, Weaver Ant.

Full Text

   

K. Manjula ¹, K. Pushpalatha ¹, C. Suneetha ¹

Affiliations
1 Department of Home Science, Sri Venkateswara University, Tirupati, Andhra Pradesh 517502, IN

Abstract

Chlorophylls are bright green natural pigments which were widely distributed among plants, select bacteria, green fruits and vegetables. Chlorophyll has anti inflammatory, antioxidant, and wound healing property. The effect of three cooking methods, commonly used in house hold level including blanching, cooking with lid and cooking without lid on the chlorophyll content of green chillies, capsicum and kovai were investigated. 5 grams of sample was taken for all the cooking methods, after cooking all the samples were analyzed for chlorophyll content. The results showed that all cooking methods caused significant losses i.e., above 80% on total chlorophyll content. The high percent of chlorophyll loss was seen when vegetables were cooked with lid. Minimum losses were seen in Vegetables cooked without lid. Kovai was more susceptible to all cooking methods where maximum loss of chlorophyll was seen when compared with capsicum and green chillies. Minimum losses were seen in green chillies when cooked without lid. The present study concluded that vegetable cooked without lid showed better cooking quality aspects in terms of colour, texture and weights, through this the loss of the chlorophyll were retained.

Keywords

Blanching, Cooking with Lid, Cooking without Lid, Green Chillies, Capsicum and Kovai.

Full Text