Functionalized BODIPY Dyes for Dye-Sensitized Solar Cells

It is predicted that more than 20 terawatts of carbon-free energy will be demanded by 2050 to maintain a sufficient energy supply for the increasing global population, and photovoltaics are predicted to contribute significantly to the global energy needs. Dye-sensitized solar cells (DSCs) are an emerging class of photovoltaics (PV) that has produced promising power conversion efficiencies at low costs. Currently, electron recombination, dye aggregation, weak adsorption, and inefficient absorbance are among of the largest contributors to low DSC efficiencies. BODIPY dyes are one of the most promising classes of dyes emerging for DSC application. These low molecular weight fluorophores produce narrow absorption bandwidths with high extinction coefficients. These properties allow for efficient sunlight absorption and cost effect DSC construction. Furthermore, the absorbance and emission spectra are highly susceptible to substituents introduced to the BODIPY core. In this study, five BODIPY dyes with a donor-(π-spacer)-acceptor arrangement have been designed to address the current challenges. Two dyes, HS10 and MH13, were successfully synthesized and studied. Both HS10 and MH13 combined a 4-ethynyl-N,N-dimethylaniline electron donor group and a cyano-3-(4-ethynylphenyl)-2-propenoic acid acceptor. MH13 which employed a 2,6-dihexyloxybenzene substituent at the meso position of the BODIPY core, produced a power conversion efficiency of 1.75%, significantly higher than the 0.77% efficiency of its mesityl-substituted analogue (HS10). The dye loading density for MH13 was more than triple that of HS10. The absorption coefficients were identical for both dyes, and MH13 produced a λmax that was red-shifted by only 3 nm relative to HS10

Supplementation of fermented sorghum bread (kisra) with dehulled and defatted sesame flour

    In this study, dehulled sesame seeds obtained from Mamoun Elberier factory were defatted by solvent extraction to produce a dehulled and defatted sesame flour (DDSF). Proximate analyses were determined on both the dehulled sesame flour and dehulled and defatted sesame flour. The results indicated that there was an increase in the contents of protein, moisture, fiber and carbohydrates due to the defatting process. Flour obtained from the dehulled and defatted sesame seed was used to supplement staple Sudanese baked product sorghum kisra, in the ratios of 10%, 20% and 30%. The various replacement ratios resulted in an increase in the protein content of the kisra from 12.25% in control kisra to about 15.75%, 19.49%, and 23.20%, respectively. The above replacement ratios also resulted in a concomitant increase in the in-vitro protein digestibility of kisra breads. The sensory analysis indicated that there were no significant difference between kisra bread made from the various blends of sorghum and DDSF. However, panelists gave higher scores to the 10% sesame/sorghum supplemented kisra than the kisra made from the other ratios. Nutritional value of kisra can be enhanced by the addition of DDSF at a level of up to 30%

The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris)

      Many  workers   have   investigated  the  composition  of  milk and milk   proteins   of   various   species  of   domestic   animals   but   the information regarding  the composition of  fermented  camel 's   milk is  still  limited. The  fresh  camel  milk  contains 3.3-4.7% protein, 2.8 - 3.6%  fat, 4.0 - 5.2%  lactose,  0.7%  ash, 9.2 - 15.4% total solids,  and  to has  a  pH of  6.0-6.5  (Abdel  Rahim, 1987). The casein of camel  milk  is  richer  in  proline  and   threonine than cow's  milk, but poorer in alanine, arginine, glycine and serine (Hoeller and Hassan, 1965)

Utilization of Some Local Date Palm Cultivars in Production of Jam and Assessment of its Quality

The objective of the present work was to study the possibility of the production of jamfrom three local cultivars of dates, namely; Jawa, Gondaila and Kulma. The chemical,microbiological and sensory characteristics of date jams were determined. The analysisrevealed relative increase of moisture content in Kulma date jam (KDJ) (54.62%) ascompared with those of Jawa date jam (JDJ) and Gondaila date jam (GDJ) which were51.09% and 47.94%, respectively. The ash content was 1.7%, 0.4%, and 0.5% in (JDJ),(GDJ) and (KDJ); respectively. The total soluble solids was 80.5%, 80.8% and 78% in(JDJ), (GDJ) and (KDJ); respectively. Reducing sugars were higher in (JDJ) (34.0%)when compared with those of (KDJ) and (GDJ) which were 31% and 24%; respectively.Titrable acidity was 0.4%, 0.32% and 0.37% in (JDJ), (GDJ) and (KDJ); respectively.The highest pH value was found in (GDJ) (4.7) as compared with (JDJ) and (KDJ) whichwere 4.39 and 4.22, respectively. The highest value of ascorbic acid was found in (KDJ)(220 mg/100g) as compared with (JDJ) and (GDJ) which were 150 and 176 mg/100g;respectively. On the other hand, the microbiological analysis of date jam samplesrevealed low levels of total microbial load. The sensory evaluation indicated highacceptability for all samples of date jam

The Combined Effects of the Calcium Activated Factor and Cathepsin D on Skeletal Muscle

Myofibrils were isolated from atdeath ovin elongissimus muscles and incubated with crude calcium activated factor prepared from the same muscle and with purified cathepsin D. Myofibrils we reincubated with these enzymes separately (first incubation) and successively (second incubation). The major changes induced by cathepsin D first incubation include degradation of myofibrillar proteins with molecular weight \u3e 200 K, myosin, actin, troponin- T and troponin 1. Also new bands appeared at the 140- 160 K, 80 K, 68 K and 30 K regions. Similar changes were obtained 1v hen myofibrils were incubated first with CAF then with cathepsin D (second incubation). On the other h and CAF first incubation resulted in the degradation of the high molecular weight proteins ( \u3e 200 K), desmin, troponin T , troponin I and it released a -actinin. Also new bands appeared immediately below C-protein (140 K) , 95 K and 30 K. Unlike cathepsin D, CAF did not affect myosin or actin. However, when myofibrils were first incubated with cathepsin D then wit h CAF (second incubation) the latter was able to degrade actin to a much greater degree than cathepsin D. Both enzymes were able to affect the Z-lines of the myofibrils

Isolation, Identification and Characterization of Candida utilis from Some of the Sudanese traditionally Fermented Food Products

The aims of this study were to isolate, identify and characterize the yeast Candida utilis (as a source of single cell protein SCP) from various local Sudanese fermented foods (Kissra, Hulu Mur and Marisa). Hulu Mur samples were found to contain the highest counts of yeast (6.89 cfu/g 6.78 cfu/g) while the low counts were found in Kissra samples (5.95 cfu/g - 5.84 cfu/g). Most of the C. utilis isolates had the same biochemical profiles with some slight variations. The study showed that C. utilis can utilize aerobically and anaerobically dextrose, sucrose, and raffinose and could assimilate maltose under aerobic conditions only. The isolates could not utilize lactose, glactose. cellubiose and arabinose under both aerobic and anaerobic conditions. It had an ability to assimilate nitrate and grew at high concentration of ethanol. The study showed that the biomass yield of C utilis was 2.5 g\l using batch fermentation. On the other hand the protein and moisture content of the product were 42% and 61%, therefore. It can be used in the production of single cell protein (SCP)

The Effect of Mashing Methods on the Production of Nonalcoholic Sorghum Malt Beverage

Although sorghum (Sorghum bicolor) has been used traditionally to produce foods, malt and alcoholic beverages in Sudan, its structure and nutritional function have not been enough studied. Sorghum can be malted and processed into malted foods and beverages. The objective of this study was to study the effect of mashing methods on malt quality and wort composition to produce non-alcoholic sorghum malt beverage.  Malting was carried out at 30°C for 5 days under non-aerated condition. Mashing methods included decantation at 80°C (wort A) and at 100°C (wort B). Wort composition in terms of α –amino nitrogen, total soluble nitrogen, reducing sugars, pH, colour, original gravity and viscosity were determined. The results of wort A were 114 mg/l, 43%, 39.42 mg/ml, 6.59, 9 EBC, 1.026 and 0.846 cP, respectively. Whereas the results of wort B were 125 mg/l, 53%, 41.67 mg/ml, 6.68, 11 EBC, 1.025 and 0.864 cP, respectively. Decantation mashing at 100°C produced much better results in terms of malt and wort properties than that at 80°C where boiling the mash at 100°C adequately gelatinized residual sorghum malt starch, since sorghum starch has a gelatinization temperature of 80°C