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Prabha, Shashi
- Distribution of Tree and Shrub Vegetation in some Foothill Forests of Garhwal Himalayas
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Indian Forester, Vol 134, No 4 (2008), Pagination: 515-524Abstract
As many as 45 species of trees and 31 species of shrubs were found in the foothill forests of Garhwal Himalayas but without exhibiting domination by any particular species. The trees of Cassia fistula, Haldina cordifolia, Holoptelea integrifolia and Mallotus philippensis were recorded at all the slopes and sites throughout the forests whereas species like Alangium salvifolium, Bauhinia purpurea, B. racemosa, Bombax ceiba, Crataeva nurvala, Dalbergia lanceolaria, Dalbergia sissoo, Ficus palmata, Grewia oppositifolia, Mitragyna parviflora, Moringa oleifera, Ougeinia oujeinensis, Sapium insigne, Stereospermum suaveolens and Trema politoria were sporadic in distribution and were recorded only at a few places in the forests under study. The remaining species were distributed unevenly. Numerically, 35 tree species were recorded in lower forests growing near the riverside, 32 species in the forests of lower/ middle slopes and 33 species at the upper ridges of the hills. The trees of Terminalia bellirica exhibited the highest average circumference (249.12cm), followed by Albizia julibrissin (195.2cm), Adina cordifolia (188.77cm), Alstonia scholaris (162.79cm), Schleichera oleosa (146.39cm), Bombax ceiba (142.12 cm) and Terminalia alata (138.03cm). Minimum average circumference was recorded for Holarrhena antidysenterica (31.78 cm) among all the tree species growing in the forests under study. Among shrubs species recorded in the area, Adhatoda vasica and Murraya koenigii were quite abundant in most of the forests. Maximum similarity among various forests stands, both for trees and shrubs, were between the Similarity Class 60-80%. The absence of Similarity Class below 40% indicated that the forests were not much disturbed.Keywords
Garhwal Himalayas, Foothill Forests, Distribution of Tree and Shrub Species
- Synthesis and Hydrolysis of Phosphoric Diamide without Seeking C-N-P Protonation by Acid
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Authors
Affiliations
1 Gwalior Engineering College, Maharajpura, Airport Road, Gwalior (M.P.), IN
2 School of Studies in Chemistry, Jiwaji University, Gwalior (M.P.), IN
1 Gwalior Engineering College, Maharajpura, Airport Road, Gwalior (M.P.), IN
2 School of Studies in Chemistry, Jiwaji University, Gwalior (M.P.), IN
Source
Asian Journal of Research in Chemistry, Vol 4, No 9 (2011), Pagination: 1378-1380Abstract
Phosphoric bis-(o-Methoxyphenyl amide) chloride, a C-N-P containing ester, on kinetic examination exhibited a rate maximum (via the Neutral form only) at 4.0 M-HCl and gave second-order kinetic rate coefficients during hydrolysis in the acid range, 0.01-7.0M HCl at 40(± 0.5)°C. In the low acid range Zwitterionic species while in the higher acid range the undissociated form have been assessed as the major contributory reactive forms, undergoing bimolecular (Arrhenius Parameters) hydrolysis with P-N bond fission, The synthesis of the bis-amide was possible by the phosphorylation procedure and identification of the product was achieved by elemental analysis, and 31P NMR study in particular.Keywords
Phosphoric Bis-Amide, Undissociated Form, Hydrolysis, Synthesis.- Synthesis, Identification of Some P-Chiral Organic Phosphoramidates and Their Inhibitory Action Towards Enzymes
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Affiliations
1 School of Studies in Chemistry, Jiwaji University, Gwalior-474011, IN
1 School of Studies in Chemistry, Jiwaji University, Gwalior-474011, IN
Source
Asian Journal of Research in Chemistry, Vol 2, No 4 (2009), Pagination: 523-525Abstract
Phosphoramidates (N-P) are biologically active organic compounds because they are capable of inhibiting enzyme action. A few members of this class were synthesized and checked for their anticholinesterase properties and they were found to be a good reactive phosphorylating agent to block AChE rather than BuChE in the poisoning process. The presence of chloro-substituent (either ortho- or para-) in the aryl moiety of these phosphoramidates does not show any significant contribution during toxicological study made in vitro. These phosphoramidates were characterized by FTIR, 31P NMR and GC-MS spectral studies.Keywords
Phosphorylation, Phosphoramidates, Anticholinesterase, 31P NMR, Toxicity.- Vitamin- C Retention in Commercially available Mung Bean (Vigna Radiate) Sprouts
Abstract Views :307 |
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Authors
Affiliations
1 Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, IN
2 Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, IN
1 Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, IN
2 Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 4 (2018), Pagination: 455-462Abstract
The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS). Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively. Titrable acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected. Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.
Keywords
Mung Beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf Life.References
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- Singh, C., Yadav, B.S. Production potential of mung bean and gaps limiting its productivity in India. Asian Vegetable Research and Development Center, Shanhua, Taiwan, 1978.
- Poehlman, J.M. The mung bean. Oxford & IBH Publishers, New Delhi, 1991.
- Khattak, A.B., Zeb, A., Bibi, N., Khattak, M.S. Effect of germination time and type of illumination on proximate composition of chickpea seed (Cicer arietinum L.). American Journal Food Technology, 2008, 3, 1, 24–32
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- Rajalakshmi, R., Sakariah, K.K. Applied Nutrition. 4th edition, 2013, Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi.
- Lipton, W.J., Asai, W.K., Fouse, D.C. Deterioration and CO2 and ethylene production of stored mung bean sprouts. J. Amer. Soc. Hort. Sci., 1981, 106, 6, 817-820.
- EFSA Panel on Biological Hazards (BIOHAZ). Scientific opinion on the risk posed by Shiga toxin-producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds. EFSA J., 2011, 9, 1–101.
- Rui, L. and Zhang, L.Y. Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts. Journal Food Science Technology, 2017, 54, 4, 995–1001
- IS: 5401(Part 1). General guidance for the enumeration of Coliforms, Bureau of Indian standards, Indian standard. N. Delhi, 2002.
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- IS: 5403. Method for yeast and mold count of foodstuffs and animal feeds, Bureau of Indian standards. Indian standard N. Delhi, 1999.
- Quality Assessment of Sprouted Mung Beans at Various Storage Temperatures
Abstract Views :361 |
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Authors
Affiliations
1 Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, IN
2 Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, IN
1 Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, IN
2 Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 26-33Abstract
The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.Keywords
Mung Beans, Sprouts, Shelf Life, Storage, Temperatures, Quality.References
- Singh, C. and Yadav, B.S. Production potential of mung bean and gaps limiting its productivity in India. Asian Vegetable Research and Development Center, Shanhua, Taiwan, 1978.
- Sharma, S., Saxena, A.K., Bakshi, A.K. and Brar, J.S. Evaluation of different mung bean (Vigna radiata) genotypes for physicochemical and cooking quality characteristics. Ind. J Nutr. Diet., 2007, 44, 197–202.
- Poehlman, J.M. The mung bean. Oxford and IBH Publishers, New Delhi, 1991.
- Khattak, A.B., Zeb, A., Bibi, N. and Khattak, M.S. Effect of germination time and type of illumination on proximate composition of chickpea seed (Cicer arietinum L.). Am. J. Fd. Technol., 2008, 3, 1, 24–32.
- Goyal, A., Siddiqui, S., Upadhyay, N. and Soni, J. Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts. J. Fd. Sci. Technol., 2011, 51, 708–714.
- Mehta, P. and Bedi, B. In vitro protein and starch digestibility in selected germinated legume flours. Ind. J. Nutr. Diet., 1993, 30, 149–153.
- Rajalakshmi, R. and Sakariah, K.K. Applied Nutrition. 4th edition, 2013, Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi.
- Lipton, W.J., Asai, W.K. and Fouse, D.C. Deterioration and CO2 and ethylene production of stored mung bean sprouts. J. Amer. Soc. Hort. Sci., 1981, 106, 817-820.
- DeEll, J.R., Vigneault, C. and Favre, F. Vacuum cooling and storage temperature influence the quality of stored mung bean sprouts. Horticulture Sci., 2000, 35, 891-893.
- Varoquaux, P., Albagnac, G., Nguyen, T.C. and Varoquaux, F. Modified atmosphere packaging of fresh bean sprouts. J. Sci. Fd. Agr., 1996, 70, 224-230.
- EFSA Panel on Biological Hazards (BIOHAZ). Scientific opinion on the risk posed by Shiga toxin-producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds. EFSA J., 2011, 9, 1–101.
- Rui, L. and Zhang, L.Y. Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts. J. Fd. Sci. Technol., 2017, 54, 995–1001.
- IS: 5401 (Part 1). General guidance for the enumeration of Coliforms, Bureau of Indian standards, Indian standard. N. Delhi, 2002.
- AOAC. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, 1995.
- IS: 5402. General guidance for the enumeration of microorganism-colony count technique at 300C, Bureau of Indian Standard. Indian standard. N. Delhi, 2002.
- IS: 5403. Method for yeast and mold count of foodstuffs and animal feeds, Bureau of Indian standards. Indian standard N. Delhi, 1999.
- Alvarado, V. and Bradford, K.J. A hydrothermal time model explains the cardinal temperatures for seed germination. Plant Cell Environment, 2002, 25, 1061-1069.
- Guo, X., Li, T., Tang, K. and Lui, R.H. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiate). J. Agri. Fd. Chem., 2012, 60, 11050–11055.
- Fett, W.F., Fu, T.J., Tortorello, M.L. and Matthews, K.R. Seed sprouts: the state of microbiological safety. Microbiology of fresh produce. ASM Press, Washington, DC. 2006, 167-219.
- Social Intelligence as Related to Aggression, Altruism and Compassion
Abstract Views :344 |
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Authors
Shashi Prabha
1,
Uma Mittal
1
Affiliations
1 Department of Psychology, University of Rajasthan, Jaipur, Rajasthan, IN
1 Department of Psychology, University of Rajasthan, Jaipur, Rajasthan, IN
Source
IAHRW International Journal of Social Sciences Review, Vol 7, No 6 (2019), Pagination: 1864-1867Abstract
Social intelligence is the ability of an individual to comprehend feelings and emotions of other individual and respond according to the situations. Social intelligence is necessary for leading a successful life in a society. Social intelligence comprised of four components: social skills, social awareness, social information processing, and social desirability. The components of social intelligence relate differentially with aggression, altruism and compassion. And they are very important to determine the level of social intelligence among adults. Although the social intelligence has been reviewed with aggression, altruism and compassion many times but differential relationship of its components has not been studied so far. Therefore the present study has been under taken to assess the relationship of social intelligence with aggression, altruism and compassion. The study was conducted on 200 adults age ranging between 20 years to 30 years. Non probability purposive sampling technique was used for the study and tools used were Tromso social intelligence scale given by Silvera et al. (2001). The Transgression- Related Interpersonal Motivation Scale (TRIM) by McCullough et al. (1998); compassionate love for humanity scale by Sprecher and Fehr (2005); The helping attitude scale given by (Nickell, 1998). The finding revealed that social intelligence was positively correlated with altruism as well as compassion and negatively correlated with aggression. Further, social information processing was significantly positively correlated with altruism and compassion. Whereas, social skills and social awareness were significantly negatively correlated with aggression.Keywords
Social Intelligence, Aggression, Altruism, Compassion.References
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