Synthesis and fungicidal studies of niobium(V) complexes with N-alkylphenothiazines

Department of Studies in Chemistry, University of Mysore, Mysore-570 006 Manuscript received 31 January 1996, revised 19 August 1996, accepted 18 November 1996 Synthesis and Fungicidal Studies of Niobium(V) Complexes with N-Alkylphenothiazines

Synthesis and antibacterial studies of lanthanide (III) complexes with aminopromazine

New complexes of lanthanide(III) nitrates with aminopromazine, having the general formula Ln(AP)(2)(NO3)(2)]NO3 (Ln = La, Cc, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu and AP = aminopromazine) have been synthesised. The complexes have been screened far antibacterial activities

Spectrophotometric Determination of Ru(III) With Promethazine Hydrochloride

630-63

Promethazine Hydrochloride as a New Reagent for Spectrophotometric Determination of Pd(II)

29

Chlorpromazine Hydrochloride as a Spectrophotometric Reagent for Os(VIII) & Os(VI)

762-76

A comparative study of the characteristics of French Fries produced by deep fat frying and air frying

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: 1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and 2) the products formed by the two processes in terms of color, texture, microstructure, calorimetric properties and sensory characteristics Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 minutes in relation to 9 minutes in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. DSC studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the two types of frying also resulted in products having significantly different texture and sensory characteristics

Fronto-limbic brain structures in suicidal and non-suicidal female patients with major depressive disorder

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Estimation in high dimensions: a geometric perspective

This tutorial provides an exposition of a flexible geometric framework for high dimensional estimation problems with constraints. The tutorial develops geometric intuition about high dimensional sets, justifies it with some results of asymptotic convex geometry, and demonstrates connections between geometric results and estimation problems. The theory is illustrated with applications to sparse recovery, matrix completion, quantization, linear and logistic regression and generalized linear models.Comment: 56 pages, 9 figures. Multiple minor change