Occurrence of enterotoxigenic staphylococci in frozen fishery products

Sixty six samples of frozen fishery products consisting of frozen crab meat, frozen prawns, frozen cuttlefish and frozen mussel collected from nine cold stores situated in and around Cochin city were examined for coagulase positive staphylococci. Forty eight samples (72.72%) revealed the presence of coagulase positive staphylococci, which were then tested for enterotoxigenity, employing cellophane-over-agar method for toxin production and optimum-sensitivity-plate (OSP) method for toxin detection. Seventy seven out of one hundred and two (75.49%) coagulase positive staphylococcal isolates from the above products produced enterotoxins A, B, C, D and E either singly or in combinations. Enterotoxin A and D were detected more often than others. The occurrence of enterotoxigenic staphylococci in frozen fishery product is reported for the first time in this country

Zinc oxide (ZnO)​: an efficient catalyst for the synthesis of 4-​arylmethylidene-​2-​phenyl 5(4H)​-​oxazolones having antimicrobial activity

A straightforward and a general method has been developed for the synthesis of some important functionalized 4-​arylmethylidene-​2-​phenyl-​5(4H)​-​oxazolone derivs. by combining araldehydes and hippuric acid in the presence of catalytic amt. of zinc oxide at room temp. in Et alc. is reported. The method was very easy, rapid and products obtained were in excellent yields. The compds. were purified, characterized and were subjected for in vitro antibacterial activity (detn. of Min. Inhibitory Concn. (MIC) by micro titrn. method) using two std. drugs Streptomycin and Ampicillin against Bacillus subtilis and Escherichia coli. Five of the synthesized compds. showed remarkable antibacterial activity when compared to that of stds

Direct Detection of Bacillus cereus and its Enterotoxigenic Genes in Meat and Meat Products by Polymerase Chain Reaction

This study was conducted to standardize a method to directly detect B. cereus (gyrB) and its enterotoxigenic genes (hblDAC, nheABC, cytK and entFM) from the meat and meat products by PCR, without going for isolation and identification procedures. The method employed was compared with the standard microbiological procedures to determine its efficacy. Among the 150 food samples (raw meats and meat products) analyzed, 60 (40%) were positive for isolation and 59 (39.33%) turned out positive by direct PCR (targeting sequence within gyrB gene). Food samples screened directly by multiplex-PCR showed almost similar enterotoxin gene profile as of isolates from these samples. Among the positive samples, only two samples from the meat products showed different enterotxigenic gene pattern compared to isolates from these samples. The incidences of various enteroxigenic genes hblD, hblA, hblC, nheA, nheB, nheC, cytK and entFM was 66.10%, 66.10%, 67.78%, 96.61%, 96.61%, 93.22%, 67.78% and 100%, respectively. Therefore, the current method can be employed for the direct detection of B. cereus and its enterotoxigenic genes in the meat and meat products without going for isolation and identification procedures and the method can be extended to other foods as well

Seroprevalence of dengue virus in a tertiary care hospital, Andhra Pradesh, South India

Background: Dengue fever and Dengue Haemorrhagic fever (DF/DHF) is an acute viral disease caused by Dengue virus. The infection is transmitted by the bite of an infected female mosquito- Aedes aegypti. The Dengue virus causes significant morbidity and mortality in many parts of the world, including India, where it was first isolated in Calcutta, West Bengal during 1945. This study was conducted to know the seroprevalence of Dengue virus in a tertiary care hospital, HyderabadMethods: Blood for serological studies are carefully collected taking due universal precautions from suspected DF/DHF cases (a) as soon as possible after hospital admission or attendance. All the patients were screened for anti-Dengue IgG and IgM antibodies By Enzyme Immunoassay. The study period was 18 months from 2012. Results: From a total of 1327serum samples tested were screened for Dengue IgM and IgG among which 706(53.2%) were positive. 125(17.7%) were only IgM positive and 198(28.05%) of the tested samples showed only IgG positive. 383(54.25%) of the tested samples revealed positive for both IgM and IgG antibodies. Conclusion: Surveillance is prerequisite for monitoring the dengue situation in the area and should be carried out regularly for early detection of an impending outbreak and to initiate timely preventive and control measures

A Variable Control Chart Based on Process Capability Index Under Generalized Multiple Dependent State Sampling

This paper proposed a process capability index-based control chart under the new extended form of multiple-dependent state sampling (MDS) named generalized MDS (GMDS). The scheme is based on inner and outer control limits and utilizes the previous state of the samples. The performance comparisons of the proposed chart with the existing charts are made by using out-of-control ARL. The simulation study showed the superiority of the proposed chart over the existing PCI-based control charts under Shewhart and MDS schemes. An empirical illustration is also given to demonstrate the application of the proposed chart.11Ysciescopu

Surface tension of the isotropic-nematic interface

We present the first calculations of the pressure tensor profile in the vicinity of the planar interface between isotropic liquid and nematic liquid crystal, using Onsager's density functional theory and computer simulation. When the liquid crystal director is aligned parallel to the interface, the situation of lowest free energy, there is a large tension on the nematic side of the interface and a small compressive region on the isotropic side. By contrast, for perpendicular alignment, the tension is on the isotropic side. There is excellent agreement between theory and simulation both in the forms of the pressure tensor profiles, and the values of the surface tension.Comment: Minor changes; to appear in Phys. Rev.

Dimensionless response of underground pipes due to blast loads using finite Element Method

Underground pipes are used for water supply, drainage, oil and gas supply, irrigation, etc. Blast constituent comprises of the ground media, intervening layer, structures, and blast. This study is aimed at determining the response of simulated empty underground pipes due to blast loads using finite element method. In this study, blast load parameters were determined using Unified Facilities Criteria (2008). Time integration technique in Abaqus/Explicit was used to solve the equation of motion. The soil and pipes materials were considered as elastic, homogeneous and isotropic. The material properties as obtained from different researchers and pipe manufacturers were used. Dimensional analysis was used to present the results. From the result of the dimensionless parameters, it was observed that depth of burial of pipes play a significant role in the response of underground pipes due to surface and underground blasts while coefficient of friction has little effect due to underground blast. Dimensionless pressure and deflection of underground pipes reduce as embedment ratios increase in surface and open trench blasts while this is not so in underground blast. Finally guidelines thus established would help in the design of underground pipes to resist effects of blasts. Consequently, the environmental risk and hazards caused by blasts will be reduced

Sedimentation record in the Konkan-Kerala Basin: implications for the evolution of the Western Ghats and the Western Indian passive margin

The Konkan and Kerala Basins constitute a major depocentre for sediment from the onshore hinterland of Western India and as such provide a valuable record of the timing and magnitude of Cenozoic denudation along the continental margin. This paper presents an analysis of sedimentation in the Konkan-Kerala Basin, coupledwith a mass balance study, and numerical modelling of flexural responses to onshore denudational unloading and o¡shore sediment loading in order to test competing conceptual models for the development of high-elevation passive margins. The Konkan-Kerala Basin contains an estimated 109,000 km<sup>3</sup>; of Cenozoic clastic sediment, a volume difficult to reconcile with the denudation of a downwarped rift flank onshore, and more consistent with denudation of an elevated rift flank. We infer from modelling of the isostatic response of the lithosphere to sediment loading offshore and denudation onshore that flexure is an important component in the development of the Western Indian Margin.There is evidence for two major pulses in sedimentation: an early phase in the Palaeocene, and a second beginning in the Pliocene. The Palaeocene increase in sedimentation can be interpreted in terms of a denudational response to the rifting between India and the Seychelles, whereas the mechanism responsible for the Pliocene pulse is more enigmatic

Chemical composition and temperature influence on the rheological behaviour of honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; concentrations (79 83 ◦Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40◦C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835S222822401710Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology, 4(2), 241-246. doi:10.1007/s11947-008-0169-4Bhandari, B., D’Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68. doi:10.1016/s0260-8774(99)00078-3CHEN, Y.-W., LIN, C.-H., WU, F.-Y., & CHEN, H.-H. (2009). RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI. Journal of Food Process Engineering, 32(4), 512-527. doi:10.1111/j.1745-4530.2007.00227.xYanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377. doi:10.1016/j.jfoodeng.2004.12.017Saravana Kumar, J., & Mandal, M. (2009). Rheology and thermal properties of marketed Indian honey. Nutrition & Food Science, 39(2), 111-117. doi:10.1108/00346650910943217Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2011). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology, 6(1), 228-241. doi:10.1007/s11947-011-0730-4Oroian, M. (2012). Physicochemical and Rheological Properties of Romanian Honeys. Food Biophysics, 7(4), 296-307. doi:10.1007/s11483-012-9268-xCohen, I., & Weihs, D. (2010). Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. Journal of Food Engineering, 100(2), 366-371. doi:10.1016/j.jfoodeng.2010.04.023Witczak, M., Juszczak, L., & Gałkowska, D. (2011). Non-Newtonian behaviour of heather honey. Journal of Food Engineering, 104(4), 532-537. doi:10.1016/j.jfoodeng.2011.01.013Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222(3-4), 439-442. doi:10.1007/s00217-005-0120-0Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2012). Physicochemical characterization of Galician Honeys. International Journal of Food Properties, 15(2), 292-300. doi:10.1080/10942912.2010.483616Mora-Escobedo, R., Moguel-Ordóñez, Y., Jaramillo-Flores, M. E., & Gutiérrez-López, G. F. (2006). The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties, 9(2), 299-316. doi:10.1080/10942910600596159Bhandari, B., D’Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226. doi:10.1080/10942919909524606Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. International Journal of Food Properties, 6(1), 87-97. doi:10.1081/jfp-120016626Zaitoun, S., Ghzawi, A. A.-M., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY. International Journal of Food Properties, 4(1), 139-148. doi:10.1081/jfp-100002192Yoo, B. (2004). Effect of temperature on dynamic rheology of Korean honeys. Journal of Food Engineering, 65(3), 459-463. doi:10.1016/j.jfoodeng.2004.02.006Abu-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. I. ., & Zaitoun, S. (2002). Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering, 51(1), 33-38. doi:10.1016/s0260-8774(01)00034-6Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. LWT - Food Science and Technology, 33(8), 545-552. doi:10.1006/fstl.2000.0714Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. doi:10.1016/j.foodchem.2005.10.010Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30(1-2), 147-154. doi:10.1016/s0260-8774(96)00015-5Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: Blackcurrant juices. Journal of Food Engineering, 15(1), 63-73. doi:10.1016/0260-8774(92)90040-