Localization of Cooperative WSN using Distributed PSO with Optimum References

In indoor environment WSN nodes are deployed randomly and do not know the accurate position. Find the node position with the help of anchor nodes is known as localization. CRB algorithm selects the best anchor nodes which gives high accuracy. In this paper distributed PSO algorithm with optimum selection of reference nodes using CRB is proposed to find accurate node position. The proposed method performs better in comparison with other algorithms like PSO, RLS, LMS and GPS in terms of position accuracy, latency and complexity

Application of annatto (<i style="mso-bidi-font-style: normal">Bixa orellena</i> L.) dye formulations in Indian traditional sweetmeats: <i style="mso-bidi-font-style:normal">Jilebi</i> and <i style="mso-bidi-font-style:normal">jangri</i>

103-108Adding colour to food materials like commercial, traditional and street foods is mainly intended to attract the consumer since time immemorial. Usage of synthetic food colours lead to public health issues. Among the sweetmeats available in the market, jilebi and <i style="mso-bidi-font-style: normal">jangri are mostly added with yellow and orange red synthetic colours, respectively or vice-versa. Bixin (colour pigment) extracted from annatto seeds was used for the preparation of water soluble annatto dye potassium carbonate formulation (nor-bixin, 11.24%) and water soluble annatto dye sugar formulation (norbixin, 10.6%). Lovibond Tintometer colour units of the commercial traditional sweetmeats applied with synthetic colours was measured for standardizing the colour concentration in the experimental products by using the water soluble annatto dye formulations. The present study deals with the application of water soluble annatto dye formulations at various concentrations (2.5-40 mg norbixin/kg product) in preparation of jilebi and <i style="mso-bidi-font-style: normal">jangri. Method of applying norbixin and the effect of frying temperature on the colour units were also studied. The products were evaluated for colour stability and % recovery of norbixin during a period of 3 days. Water soluble annatto dye sugar formulation at respective concentrations was standardized in preparation of jilebi and jangri

<span style="font-size:11.0pt;font-family: "Times New Roman";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Mangal;mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: HI" lang="EN-GB">Physico-Chemical and Antioxidant Properties of Foam Mat Dried Muskmelon (<i style="mso-bidi-font-style:normal">Cucumis Melo</i>) and Application in Dairy Products</span>

225-230Foam mat dried muskmelon (FMDM) powder was prepared from a seasonal elongated variety and analysed for its physico-chemical composition and antioxidant activity. Application of FMDM in dairy products was evaluated. FMDM was found to be a rich source of total polyphenol content, vitamin C content and exhibited good antioxidant properties. Microstructure analysis of FMDM by scanning electron microscope showed the presence of numerous void spaces indicating its highly porous structure with lower density. FMDM possessed a characteristic aroma of muskmelon during sensory analysis and its application at 3 and 2% was found to be optimum during the preparation of flavoured flan and ice cream respectively

Development of an instant spice mix from <em>gongura</em> (<em>Hibiscus cannabinus </em>L<em>.</em>) for deep fat fried snacks and evaluation of its antioxidant activity

490-497An instant spice mix based on Hibiscus cannabinus L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh Hibiscus cannabinus (gongura) and Mentha spicata (pudina) leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were gongura (25 %), pudina (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in gongura leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 &plusmn; 0.47 during six months of storage

Enhanced optical and nonlinear optical responses in a polyelectrolyte template Longmuir-Blodgett film

Optical and nonlinear optical properties like fluorescence and second harmonic generation (SHG) of molecular materials can be strongly influenced by the mode of assembly of the molecules. The Langmuir-Blodgett (LB) technique is an elegant route to the controlled assembly of molecules in ultra thin films, and complication of ionic amphiphiles in the Langmuir film by polyions introduced in the aqueous subphase provides a simple and efficient access to further control, stabilization, and optimization. The monolayer LB film of the hemicyanine-based amphiphile, N-n-octadecyl-4-[2-(4-(N,N-ethyloctadecylamino)phenyl)ethenyl]pyridinium possessing a "tail-head-tail" structure, shows fluorescence as well as SHG response. The concomitant enhancement of both of these linear and nonlinear optical attributes is achieved through templating with the polyanion of carboxymethylcellulose. Brewster angle and atomic force microscopy reveal the influence of polyelectrolyte templating on the morphology of the Langmuir and LB films. Polarized absorption and fluorescence spectroscopy provide insight into the impact of complexation with the polyelectrolyte on the orientation and deaggregation of the hemicyanine headgroup leading to fluorescence and SHG enhancement in the LB film