Ethnobotany of Acacia jacquemontii Benth. - An Uncharted Tree of Thar Desert, Rajasthan, India

The present ethnobotanical study describes the traditional knowledge related to the use of Acacia jacquemontii and its derived products used by the tribes and communities reside in the Thar Desert of Rajasthan, India. Acacia jacquemontii is a versatile tree suitable for afforestation, social and agroforestry. In addition to their normal utility in wood production, soil improvement, nitrogen fixation, these provide certain other products like fodder, fruits, gums, fibers and roofs. During the survey, it was noted that tree parts such as bark, roots and gum were commonly used by the tribals to cure various diseases and disorders. Indigenous healthcare practices, provide low cost alternatives in situation where modern health care services are not available or too expensive. This preliminary study about this unexplored tree would be valuable resource for humankind

Sparse Nerves in Practice

Topological data analysis combines machine learning with methods from algebraic topology. Persistent homology, a method to characterize topological features occurring in data at multiple scales is of particular interest. A major obstacle to the wide-spread use of persistent homology is its computational complexity. In order to be able to calculate persistent homology of large datasets, a number of approximations can be applied in order to reduce its complexity. We propose algorithms for calculation of approximate sparse nerves for classes of Dowker dissimilarities including all finite Dowker dissimilarities and Dowker dissimilarities whose homology is Cech persistent homology. All other sparsification methods and software packages that we are aware of calculate persistent homology with either an additive or a multiplicative interleaving. In dowker_homology, we allow for any non-decreasing interleaving function $\alpha$. We analyze the computational complexity of the algorithms and present some benchmarks. For Euclidean data in dimensions larger than three, the sizes of simplicial complexes we create are in general smaller than the ones created by SimBa. Especially when calculating persistent homology in higher homology dimensions, the differences can become substantial

Ferroelectric relaxor behaviour in Pb(Fe0.5Ta0.5)O3

The relaxor ferroelectric lead iron tantalate, Pb(Fe0.5Ta0.5)O3 (PFT) is synthesized by Coulombite precursor method. The X-ray diffraction pattern of the sample at room temperature shows a cubic phase. The field dependence of dielectric response is measured in a frequency range 0.1 kHz – 1 MHz and in a temperature range from 173–373 K. The temperature dependence of permittivity (ε ′) shows broad maxima at various frequencies. The frequency dependence of the permittivity maximum temperature (Tm) has been modelled using Vogel-Fulcher relation.Ferroelectric relaxor behaviour in Pb(Fe0.5Ta0.5)O3 Chandrahas Bharti*, S N Choudhary and T P Sinha1 University Department of Physics, T M Bhagalpur University, Bhagalpur-812 007, Bihar, India 1Department of Physics, Bose Institute, 93/1, A P C Road, Kolkata-700 009, India E-mail : [email protected] Department of Physics, T M Bhagalpur University, Bhagalpur-812 007, Bihar, India 1Department of Physics, Bose Institute, 93/1, A P C Road, Kolkata-700 009, Indi

Biological activities of aerial parts of Tylophora hirsuta Wall

No Abstrac

Reduction of In(III) at d.m.e. in Presence of Glyoxalate Ions & Determination of Composition & Stability Constants of the Complexes

773-77

Development and quality of apple -whey based herbal functional ready-to-serve beverage

Apple is one of the widely consumed fruits which constitute an important part of the human diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals like calcium. On the other hand, whey- a by-product of dairy industry is an excellent source of proteins and calcium. Therefore, in the present study, apple-whey based functional ready-to-serve (RTS) beverage was developed by blending apple juice with whey and jaljeera extract and was evaluated for quality under ambient and refrigerated conditions during storage. The incorporation of whey had increased the calcium content from 3.96 to 15.64 mg/100 mL and total proteins from 0.07 to 0.29 % in the developed beverage. Further addition of jaljeera extract not only enhanced the sensory quality of the beverage, but also improved the ascorbic acid content (10.57 mg/100g) total phenols (37.86 mg/100g) and antioxidant activity (40.34 %). The developed product was stored safely for a period of sixty days under refrigerated storage conditions with minimum changes in chemical and sensory attributes