Determination of bounds on the dimension of manifolds with involutions fixing Fn∪F4F^n\cup F^4

Let $M^m$ be an $m$-dimensional, smooth and closed manifold, equipped with a smooth involution $T\colon M^m \to M^m$ fixing submanifolds $F^n$ and $F^4$ of dimensions $n$ and $4$, respectively, where $4<n<m$ and $F^n\cup F^4$ does not bound. We determine the upper bound for $m$, for each $n$. The existence of these bounds is ensured by the famous Five Halves Theorem of J. Boardman, which establishes that, under the above hypotheses, $m\leqslant\frac{5}{2}n$.Comment: 12 pages. Comments welcome

Challanges of sustainable food technology - A review

Over the last decades due to rapid development of human civilization along with revolution in technology, some burning issues about generation of environmental contaminant, management of by-products from technologies, high consumption of natural resources and conservation of natural resources have been dramatically raised. Without any contradiction, impacts in overall ecosystem as well as human civilization have negative effects. These evoked lots of scientific and industrial researches, and implemented several stricter environmental legislations on the development of sustainable ecosystem. Thus, sustainability has become an emerging topic all over the world, as evidenced by the growing body of scientific publications in the last 20 years with one order of magnitude increase since the start of the new century. The study attempts to perform a review ty is an emerging topic all over the world of the sustainable development from the food industry’s perspective. At present, the agro-food sector produces high amount of carbon dioxide, food waste, packaging waste, wastewater, etc. and it is still consuming a lot of water, land, oxygen and energy. Furthermore, taken into consideration the increasing number of the world’s population, there has been an enhancing interest experienced towards sustainable development among food manufacturers in the last decades. The article highlights the paramount areas of sustainable production, which offers new directions towards the increasing number of human beings for the future survival. The paper also gives an overview of the main perspectives contra constraints of sustainable food production, offers innovative food products from sustainable food waste and by-product, and focuses on the growing importance of sustainable food production in life cycle assessment methodology as well

Production of β-galactosidase in a Batch Bioreactor Using Whey through Microbial Route – Characterization of Isolate and Reactor Model

Whey was used as a source of isolation of bacterial strains, symbolized as, IB1, IB2 and IB3, capable of synthesizing β-galactosidase. The microbe labeled as IB1 was tested to be most tolerant against pH and temperature shocks, as well as, heavy metals. Subsequently, IB1 was identified as Bacillus safensis (JUCHE 1) by genetic information. In a later exercise, it was used for β-galactosidase production using whey through fermentative route. The initial concentration of substrate, i.e., lactose in microbial growth medium was varied ranging from of 5-50 g/L. It was found that the classical Monod kinetics and substrate inhibited Monod kinetics are able to describe the microbial growth kinetics at low (5-20 g/L), and high (&gt;20 g/L) concentration ranges of lactose in growth medium respectively. Kinetics of β-galactosidase production followed the Monod incorporated modified Luedeking-Piret model and the Monod incorporated Luedeking-Piret model with substrate inhibition in the low, and high ranges of lactose concentration in growth medium respectively

Microencapsulation of Olive Oil: A Comprehensive Review

Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors

Challenges of sustainable food technology : a review

Over the last decades due to rapid development of human civilization along with revolution in technology, some burning issues about generation of environmental contaminant, management of by-products from technologies, high consumption of natural resources and conservation of natural resources have been dramatically raised. Without any contradiction, impacts in overall ecosystem as well as human civilization have negative effects. These evoked lots of scientific and industrial researches, and implemented several stricter environmental legislations on the development of sustainable ecosystem. Thus, sustainability has become an emerging topic all over the world, as evidenced by the growing body of scientific publications in the last 20 years with one order of magnitude increase since the start of the new century. The study attempts to perform a review of the sustainable development from the food industry’s perspective. At present, the agro-food sector produces high amount of carbon dioxide, food waste, packaging waste, wastewater, etc. and it is still consuming a lot of water, land, oxygen and energy. Furthermore, taken into consideration the increasing number of the world’s population, there has been an enhancing interest experienced towards sustainable development among food manufacturers in the last decades. The article highlights the paramount areas of sustainable production, which offers new directions towards the increasing number of human beings for the future survival. The paper also gives an overview of the main perspectives contra constraints of sustainable food production, offers innovative food products from sustainable food waste and by-product, and focuses on the growing importance of sustainable food production in life cycle assessment methodology as well

Disseminated Histoplasmosis in an immuno- competent Individual

Disseminated histoplasmosis in an immunocompetent individual is a rare phenomenon. The microconidia of this dimorphic fungus are transmitted through inhalational route and undergo dissemination. Cytopenias in the background of immunocompetence is an extremely rare finding in disseminated histoplasmosis. Here, we report a case of disseminated histoplasmosis in an immunocompetent patient presenting with fever, hepatosplenomegaly and bicytopenia

Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins

Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 &times; 10&minus;3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L&middot;h&minus;1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008&ndash;0.064 g&middot;L&minus;1 in individual batch-mode operations at temperature 40 &deg;C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 &deg;C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent