Role Of Agriculture Banking Towards Economic Development

Whether financial structure influences economic growth is still considered a crucial policy issue. The aims of this research are to analyze the influence of banking development indicators, agriculture sector and industrial sector on economic growth in Indonesia and to examine the relationships between banking development and economic growth. VAR, a time-series econometric model used in this study, estimating three banking indicators that are assets, credits and third party fund, economic growth average per capita at constant price 2000 and two variables of economic growth in agriculture and industry. Two dummy variables are also implemented in VAR model, they are monetary crisis and implementation of ArsitekturPerbankan Indonesia (API) or Indonesia Banking Architecture. Based on the two-stage data processing, the research reveals empirical evidence that banking development, agriculture sector and industrial sector affects the economic growth although the percentage of the contribution are relatively small

On rarely fuzzy e-continuous functions in the sense of Šostak’s

In this paper, we introduce the concepts of rarely fuzzy e-continuous functions in the sense of Šostak’s is introduced. Some interesting properties and characterizations of rarely fuzzy e-continuous and weakly fuzzy e-continuous are investigated. Also, fuzzy eT1/2-space, rarely fuzzy eT2-spaces and some applications to fuzzy compact spaces are established

EDX AND XRD, FT-IR SPECTRA, ANALYSIS CONTAINING HEXAVALENT CHROMIUM METAL ION ADSORPTION PRESENT IN AQUEOUS SOLUTION ON TO PHOSPHORIC ACID (H3PO4) ACTIVATED MIMUSOPS ELENGI LEAVES CARBON

Adsorption studies were carried out by observing the effects of various experimental parameters removal of Chromium from Aqueous solution. Morphology of adsorbent due to adsorption has been analyzed PH, FT-IR spectra, EDX and XRD analysis. Adsorption interactions of hexavalent chromium metal ion onto PTMAC and STMAC from aqueous solution. Using FT-IR spectra, and XRD techniques.and EDX studies revealed that the possibility of partial chemisorption though maximum adsorption is physical in nature. EDX showed the morphological observations of loaded and unloaded adsorbents. XRD studies exhibited the crystalline nature of unloaded adsorbent compared with loaded adsorbent. Keywords: PH, FT-IR spectra, EDX and XRD analysis, PTMAC, STMAC

Investigations on performance enhancement measures of the bidirectional converter in PV–wind interconnected microgrid system

This is the final version. Available from MDPI via the DOI in this record. In this work, a hybrid microgrid framework was created with the assistance of a photovoltaic (PV) and wind turbine (WT) generator. Additionally, bidirectional control mechanisms were implemented where an AC system was integrated with permanent magnet synchronous generator (PMSG)-based WT and a DC system was integrated with a sliding mode algorithm controlled maximum power point tracker (MPPT)-integrated PV system. The wind and PV interconnected microgrid system was mathematically modeled for steady-state conditions. This hybrid microgrid model was simulated using the MATLAB/SIMULINK platform. Optimal load management strategy was performed on a chosen hybrid microgrid system. Various case studies pertaining to connection and disconnection of sources and loads were performed on the test system. The outcomes establish that the system can be kept up in a steady-state condition under the recommended control plans when the network is changed, starting with one working condition then onto the next

Effects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)

Ngari is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of Ngari and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and sautéing-on the chemical attributes and in-vitro digestion characteristics of Ngari with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the Ngari. Nutritional analyses revealed that highest value of protein is in air fried Ngari (44.14%), while maximum fat in sautéed Ngari (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in Ngari irrespective of different heat processing. Antioxidant potential of Ngari was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the Nagri. Study of peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion disintegrated the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties

Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India)

879-888Ngari is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of ngari and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and sautéing on the chemical attributes and in-vitro digestion characteristics of ngari with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the ngari. Nutritional analyses revealed that the highest value of protein is in air fried ngari (44.14%), while maximum fat in sautéed ngari (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in ngari irrespective of different heat processing. Antioxidant potential of ngari was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the nagri. Study on peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion degraded the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties

Particle image velocimetry study of a cloud-like flow

This study employs particle image velocimetry (PIV)13; on a jet with and without subjection to internal heating.13; The effects of buoyancy enhancement on the13; entrainment coefficient and on the streamline structures13; responsible for it are investigated. PIV results13; for the unheated jet are in good agreement with earlier13; studies. It is shown that when internal heating is13; present in the flow, the mean entrainment coefficient13; decreases from a value of 0.057 characterizing a standard13; jet to 0.017, at a heating rate of 1400 W corresponding13; to a Richardson number of 0.24. It is also13; shown that the mingling of the entrained fluid with13; the main flow is different in heated and unheated jets

Turbulence and noise suppression of a high-speed jet by water injection

An experimental investigation has been carried out on a supersonic jet of air issuing from an M =1.44 convergingx2013;diverging rectangular nozzle of aspect ratio 4. Particle13; image velocimetry measurements of the flow field along with near-field acoustic measurements were made. The effect of injection of a small amount of water (x223C;5% of the mass flow rate of the jet) into the shear layer of the jet, on the unsteady flow structure and sound generation were examined. The presence of water droplets in the jet modified the turbulence structure significantly, resulting in axial and normal r.m.s.velocity reductions of about 10% and 30%, respectively, as compared to that of a13; normal jet. An even larger effect is found on the peak values of the turbulent shear stress with a reduction of up to 40%. The near-field noise levels (OASPL) were found13; to reduce by about 2x2013;6 dB depending on the location of the injection and the water mass flow rate. Far-field acoustic measurements carried out on a heated M =0.9 (jet13; exit velocity=525msx2212;1) jet show significant (6 dB) reductions in the OASPL with moderate amounts of water injection (17% of the mass flow rate of the jet) suggesting13; that the technique is viable at realistic engine operating conditions

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Not AvailableFish protein hydrolysates (FPH) from fresh water carps Catla catla, Labeo rohita and Cirrhinus mrigala were prepared with 5, 10, 15 and 20% degree of hydrolysis (DH) using papain enzyme. FPH were evaluated for antioxidant properties using in vitro assays such as DPPH free radical scavenging activity (at 10 mg/ml), ferric reducing antioxidant power assay (at 20 mg/ml) and linoleic acid peroxidation inhibition activity (at 10 mg/ml). Antioxidant properties of FPH varied with species and DH. The DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and ferric reducing antioxidant power (as absorbance at 700 nm) of FPH from carps was in the range of 59–92%, 52–85% and 0.388–0.663 respectively. Based on the overall antioxidant activity, FPH from C. catla with 20% DH was added to oil sardine mince at different concentration (0.1, 0.2 and 0.4%) and found to inhibit effectively the formation of peroxides and malonaldehyde in dose dependent manner. FPH from C. catla with 20% DH was fractionated using size exclusion chromatography and had three different peptide fractions with the approximate molecular weight of 6561–2106 Da (fraction 1), 1942–994 Da (fraction 2) and 935–383 Da (fraction 3). The present study showed promising results that the fish protein hydrolysates from fresh water carps muscle proteins can be used as natural antioxidants in food system. Production of fish protein hydrolysates with nutraceutical properties could be the way forward for better utilization and value addition.Not Availabl

Regular semiopen soft sets and their applications

<p>The purpose of this paper is to introduce the notion of soft regular semi compactness, connectedness, and separation axioms using regular semiopen soft sets in soft topological spaces. Moreover, we investigate soft RS-regular space and soft RSnormal space are soft topological properties under bijection, soft regular semi irresolute and soft regular semi irresolute open functions. Also, we show that the properties of being soft regular semi Ti-spaces (i = 1, 2, 3, 4) are hereditary properties. </p&gt