Optimisation study of large-scale enzymatic synthesis of oleyl oleate, a liquid wax ester, by response surface methodology

An optimisation study of the large-scale enzymatic synthesis of a liquid wax ester from oleic acid and oleyl alcohol using Novozym 435 was carried out. Investigations were performed in batch mode with a stirred tank reactor (STR) with one multi-bladed impeller. Response surface methodology (RSM) based on a five-level, three-variable central composite rotatable design (CCRD) was used to evaluate the interactive effects of various parameters. The parameters are amount of enzyme (A) (90–120 g), impeller speed (B) (100–400 rpm) and temperature (C) (40–60 °C). The optimum conditions derived via RSM at a fixed reaction time of 1 h were successfully optimised as A = 104 g, B = 388.0 rpm and C = 49.7 °C. The actual experimental yield was 96.7% under the optimum conditions, which compared well with the maximum predicted value of 97.6%

Seesaw-constrained MSSM, Solution to the SUSY CP Problem and a Supersymmetric Explanation of ϵ′/ϵ\epsilon'/\epsilon

We analyze CP violation in the supersymmetric standard model (MSSM) embedded minimally into a left-right symmetric gauge structure with the seesaw mechanism for neutrino masses. With the plausible assumption of universal scalar masses it is shown that CP violation in the hadron sector of the MSSM is described by a single phase residing in the supersymmetry breaking Lagrangian. This improves the CP properties of the MSSM by providing a natural solution to the SUSY CP problem. Furthermore, $\epsilon'/\epsilon$ vanishes in this model above the seesaw scale; extrapolation to the weak scale then leads to a prediction in agreement with the NA31 and the recent KTeV observations. The electric dipole moment of the neutron is naturally suppressed, we estimate its magnitude to be about $4 \times 10^{-29}$ ecm. Additional predictions include a tightly constrained super particle spectrum and vanishingly small CP asymmetries in the $B$ meson system.Comment: 10 page

Growth of Shiitake and Oyster Mushrooms on Wheat Straw Amended with Urea:Kavita Monohar-Maharaj

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Volume modelling for emerging manufacturing technologies

The next generation manufacturing technologies will draw on new developments in geometric modelling. Based on a comprehensive analysis of the desiderata of next generation geometric modellers, we present a critical review of the major modelling paradigms, namely, CSG, B-Rep, non-manifold, and voxel models. We present arguments to support the view that voxel-based modellers have attributes that make it the representation scheme of choice in meeting the emerging requirements of geometric modelling

Three Dimensional Line-Clipping by Systematic Enumeration

Three dimensional clipping is a critical component of the 3D graphics pipeline. A new 3D clipping algorithm is presented in this paper. An efficient 2D clipping routine reported earlier has been used as a submodule. This algorithm uses a new classification scheme for lines of all possible orientations with respect to a rectangular parallelopiped view volume. The performance of this algorithm has been evaluated using exact arithmetic operation counts. It is shown that our algorithm requires less arithmetic operations than the Cyrus-Beck 3D clipping algorithm in all cases. It is also shown that for lines that intersect the clipping volume, our algorithm performs better than the Liang-Barsky 3D clipping algorithm

A Review of Biopolymers’ Utility as Emulsion Stabilizers

Polysaccharides, polynucleotides, and polypeptides are basic natural polymers. They have various applications based on their properties. This review mostly discusses the application of natural polymers as emulsion stabilizers. Natural emulsion stabilizers are polymers of amino acid, nucleic acid, carbohydrate, etc., which are derived from microorganisms, bacteria, and other organic materials. Plant and animal proteins are basic sources of natural emulsion stabilizers. Pea protein-maltodextrin and lentil protein feature entrapment capacity up to 88%, (1–10% concentrated), zein proteins feature 74–89% entrapment efficiency, soy proteins in various concentrations increase dissolution, retention, and stability to the emulsion and whey proteins, egg proteins, and proteins from all other animals are applicable in membrane formation and encapsulation to stabilize emulsion/nanoemulsion. In pharmaceutical industries, phospholipids, phosphatidyl choline (PC), phosphatidyl ethanol-amine (PE), and phosphatidyl glycerol (PG)-based stabilizers are very effective as emulsion stabilizers. Lecithin (a combination of phospholipids) is used in the cosmetics and food industries. Various factors such as temperature, pH, droplets size, etc. destabilize the emulsion. Therefore, the emulsion stabilizers are used to stabilize, preserve and safely deliver the formulated drugs, also as a preservative in food and stabilizer in cosmetic products. Natural emulsion stabilizers offer great advantages because they are naturally degradable, ecologically effective, non-toxic, easily available in nature, non-carcinogenic, and not harmful to health