A cursory study of the bulk and glaze composition plus metal leaching properties of a selection of antique, vintage and present day food and drink ceramic wares using XRF, FTIR, ²⁷Al, ²⁹Si, ³¹P MAS NMR and ICP-MS for providing a characterisation of the types of domestic ceramic ware used in New Zealand currently

The ceramic utensils used for eating and drinking such as plates, cups, bowls and other items have been a fundamental part of many societies since ancient times. The word “ceramics” is itself derived from the Greek word κεραμικός (“Keramikos”)¹ meaning “of or for pottery”. The art of making ceramics dates back thousands of years with evidence of pottery from 20,000 years ago² being reported recently from Xianrendong Cave in China. Ceramics manufacture depends on a source of various materials, namely clay, e.g. kaolinite, silica and feldspar.³ When these clay and mineral materials are mixed and soaked in water with removal of the excess water, a wet clay is produced which can then be fashioned into the desired shapes using moulds. Water is then removed via drying and the articles fired at temperatures up to 1170 °C during which complex chemical transformations occur in the clay with physical changes in the added silica and feldspar. Kaolinite (Al₂Si₂O₅(OH)₄ ) is converted via a series of precursor compounds to mullite (Al₆Si₂O₁₃) and cristobalite (SiO₂). The feldspar acts as a flux with the alkali metal ion content (Na₂O, K₂O and CaO) causing a lowering of the melting point of the silica early on in the firing process. This melt effectively forms a glass which then draws the individual particles of the fired mixture together and additionally reacts with them so giving the ceramic body strength (when it cools) and reducing porosity

മുത്തുകൃഷി

Pearl cultur

Anti-inflammatory activity of hydroalcoholic extract of mimosa pudica whole plant in rats

Background: Mimosa pudica is a traditionally used folk medicine to treat various disorders like infections, anxiety, depression, bleeding disorders, convulsions, rheumatoid arthritis, muscular pain, asthma, snake bite etc. We evaluated the anti-inflammatory activity of hydroalcoholic extract of Mimosa pudica whole plant (HAEMPWP) in rats.Methods: HAEMPWP was prepared using Soxhlets apparatus. Acute toxicity tests were done with HAEMPWP given orally to albino rats in increasing doses up to 3200 mg/ kg body weight. The anti-inflammatory action was evaluated by Carrageenan induced paw edema method. Thirty albino rats were grouped into five groups and each contained six rats. Group I (control group) received distilled water orally. Group II (standard) received Aspirin orally dissolved in distilled water. Groups III, IV and V received HAEMPWP in doses of 200 mg/kg, 400 mg/kg and 800mg/kg orally dissolved in distilled water. Data analysis was done by one way ANOVA and unpaired t test using SPSS 16 for windows.Results: HAEMPWP showed a significant anti-inflammatory activity as compared to control. There was no statistically significant dose dependent increase in the anti-inflammatory activity.Conclusions: HAEMPWP possesses significant anti-inflammatory activity and could be an effective treatment option for various inflammatory conditions

मानसून के दौरान बुकानीर ऐंचोवी का उपतट प्रवास

कृपया पूरा लेखा पढ

Study on the induced maturation of the Indian pearl oyster Pinctada fucata (Gould) at Tuticorin, Tamil Nadu, India

In the induced maturation experiments of the pearl oyster Pinctada fucata (Gould), 7.5 ± 3.54%, 6.67% and 15 ± 7.07% fully mature pearl oysters were obtained on day 43, 42 and 36 in oysters fed with mixed algae (T-1), mixed algae and raw corn flour (T-2), mixed algae and raw rice flour (T-3), respectively under laboratory conditions. Among the treatments, it was observed that the (T-3) mixed algae with raw rice flour gave the best results with pearl oysters maturing 62.5 ± 7.08% under laboratory conditions on day 29 itself. Whereas, 35 % ± 7.07 % of fully mature pearl oysters were obtained on the 15th day and 36th day from the farm and laboratory, respectively and none in the non fed. Of the matured animals, 43.33% of stage III animals fed on mixed algae changed to stage IV within 19 days, while gonad of 40 ± 14.14% of pearl oysters without feeding changed to stage IV within 26 days under laboratory conditions. Maturity of 53.12 ± 11.97% pearl oysters did not change when maintained in the farm conditions within 24 days

Some observations on light fishing off Thiruvananthapuram coast

The artisanal fisheries of the Thiruvananthapuram coast axe of considerable importance in the fisheries of Kerala State due to their significant contributions to the catch of resources like tunas, anchovies, ribbonfish, caranglds, perches and cephalopods

The inshore migration of buccaneer anchovy during monsoon

A large scale inshore migration of Buccaneer anchovy, Encrasicholina punctifer (=Stolephorus buccaneeri) resulted in heavy landing of the fish by boat seine during 19- 22 July '94 at Vizhinjam. The catch details of the boat seine during the four days are give

The Indian marine pearls- A culture technique for pearl production

Even though experiments on production of cultured pearls were initiated in India in early 1930's, success was achieved only in the 70's when the free spherical pearls were produced. The Central Marine Fisheries Research Institute (CMFRI), after successfully producing the spherical pearls, has developed a technology to produce the pearl oyster seed by the hatchery method and farming the oysters at sea. Training was imparted on these important technologies to technicians both at national and international levels

Comparative analysis of Faecalibacterium prausnitzii genomes shows a high level of genome plasticity and warrants separation into new species-level taxa

peer-reviewedBackground Faecalibacterium prausnitzii is a ubiquitous member of the human gut microbiome, constituting up to 15% of the total bacteria in the human gut. Substantial evidence connects decreased levels of F. prausnitzii with the onset and progression of certain forms of inflammatory bowel disease, which has been attributed to its anti-inflammatory potential. Two phylogroups of F. prausnitzii have been identified, with a decrease in phylogroup I being a more sensitive marker of intestinal inflammation. Much of the genomic and physiological data available to date was collected using phylogroup II strains. Little analysis of F. prausnitzii genomes has been performed so far and genetic differences between phylogroups I and II are poorly understood. Results In this study we sequenced 11 additional F. prausnitzii genomes and performed comparative genomics to investigate intraspecies diversity, functional gene complement and the mobilome of 31 high-quality draft and complete genomes. We reveal a very low level of average nucleotide identity among F. prausnitzii genomes and a high level of genome plasticity. Two genomogroups can be separated based on differences in functional gene complement, albeit that this division does not fully agree with separation based on conserved gene phylogeny, highlighting the importance of horizontal gene transfer in shaping F. prausnitzii genomes. The difference between the two genomogroups is mainly in the complement of genes associated with catabolism of carbohydrates (such as a predicted sialidase gene in genomogroup I) and amino acids, as well as defense mechanisms. Conclusions Based on the combination of ANI of genomic sequences, phylogenetic analysis of core proteomes and functional differences we propose to separate the species F. prausnitzii into two new species level taxa: F. prausnitzii sensu stricto (neotype strain A2–165T = DSM 17677T = JCM 31915T) and F. moorei sp. nov. (type strain ATCC 27768T = NCIMB 13872T).This research was conducted with the financial support of Science Foundation Ireland (SFI) under Grant Number SFI/12/RC/2273, a Science Foundation Ireland’s Spokes Programme which is co-funded under the European Regional Development Fund under Grant Number SFI/14/SP APC/B3032, and a research grant from Janssen Biotech, Inc