Design, synthesis and characterization of novel fluorinated styryl chromones

225-228(E)-3-(3-(Trifluoromethyl)-5-nitrophenyl)acrylic acid 1 when treated with substituted 2-hydroxyacetophenones 2 in dry pyridine and POCl3 affords compound 3 which when reacted with pyridine/KOH by B. V. transformation gives 4. Compound 4 on refluxing with acetic acid in HCl gives 5. The structures of all synthesized compounds have been confirmed by spectroscopic techniques

TRACTOR OPERATED ONION HARVESTER : DIGGING SYSTEM

India is an agriculture based country in 70%people depends on the outcome of farming. But if you observe that with the increase in population the farm gets distributed among the family and because of this the farmers in India held averagely only 2 acre farm. also economically, farmers are very poor due to which they are unable to purchase tractors or other costly farming equipment hence they use traditional way of farming. Basically many farmers in india still also use bullocks , horses for farming operation.this will not satisfy the need of energy requirement of the farming as compared to other countries in the world.So we are thinking that humans and animal efforts can be replaced by some advanced mechanization which will be suitable for small scale farmer from economical and effort point of view

Design, synthesis and characterization of novel fluorinated styryl chromones

(E)-3-(3-(Trifluoromethyl)-5-nitrophenyl)acrylic acid 1 when treated with substituted 2-hydroxyacetophenones 2 in dry pyridine and POCl3 affords compound 3 which when reacted with pyridine/KOH by B. V. transformation gives 4. Compound 4 on refluxing with acetic acid in HCl gives 5. The structures of all synthesized compounds have been confirmed by spectroscopic techniques

Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor

Part III of the series on cooking systems presents a qualitative description of cooking methods such as open pan cooking, pressure cooking, steam cooking, solar energy-based cooking, microwave cooking, etc. A large number of chemical and physical changes occur during the process of cooking. These changes have been comprehensively covered in published literature including some textbooks. An attempt has been made to discuss a brief coherent description regarding the changes occurring in starches, proteins, fats, etc. The kinetics of the cooking reaction has also been investigated. This information can be advantageously employed for developing a protocol for an optimum temperature-time program. Because the cooking process is practically thermally neutral, a good scope is available for the optimization of energy supply. It was also thought desirable to understand the kinetics of degradation of proteins, vitamins, anti-nutrients, and flavors in different cooking practices, including microwave ovens and pressure cookers. The mechanism of cooking of rice and lentils has been described. The cooking process involves first the transfer of water from bulk to the particle surface, where the resistance for transfer is provided by a thin film in the vicinity of grain (rice and lentils) surfaces. Second, water has to transfer from the external surface to swollen cooked mass to uncooked core. Finally, on the surface of the uncooked core, the cooking reaction occurs. All published literature regarding this mechanism has been systematically analyzed, and the procedure has been given regarding the rate controlling step(s) and the estimation of the overall rate of cooking. For this purpose, the mathematical models have been given and methods have been described for the quantitative evaluation of the model parameters. A substantial amount of additional work is needed on the mechanism of cooking and suggestions have been made for future research. © 2011 American Chemical Society

Adsorption of polyelectrolyte/surfactant mixtures at the air-solution interface: Poly(ethyleneimine)/sodium dodecyl sulfate

Neutron reflectivity and surface tension have been used to characterize the adsorption of the polyelectrolyte/ionic surfactant mixture of poly(ethyleneimine) (PEI) and sodium dodecyl sulfate (SDS) at the air-water interface. The surface tension behavior and adsorption patterns show a strong dependence upon the solution pH. However, the SDS adsorption at the interface is unexpectedly most pronounced when the pH is high (when the polymer is essentially a neutral polymer) and when the polymer architecture is branched rather than linear. For both the branched and the linear PEI polymer/surfactant complex formation results in a significant enhancement of the amount of SDS at the interface, down to surfactant concentrations approximately 10(-6) M. For the branched PEI a transition from a monolayer to a multilayer adsorption is observed, which depends on surfactant concentration and pH. In contrast, for the linear polymer, only monolayer adsorption is observed. This substantial increase in the surface activity of SDS by complexation with PEI results in spontaneous emulsification of hexadecane in water and the efficient wetting of hydrophobic substrates such as Teflon. In regions close to charge neutralization the multilayer adsorption is accentuated, and more extensively ordered structures, giving rise to Bragg peaks in the reflectivity data, are evident