Role of external and internal perturbations on ferromagnetic phase transitions in manganites:existence of tricritical points

A phenomenological mean-field theory is presented to describe the role of external magnetic field, pressure and chemical substitution on the nature of ferromagnetic (FM) to paramagnetic (PM) phase transition in manganites. The application of external field (or pressure) shifts the transition, leading to a field (or pressure) dependent phase boundary along which a tricritical point is shown to exist where a first-order FM-PM transition becomes second-order. We show that the effect of chemical substitution on the FM transition is analogous to that of external perturbations (magnetic field and pressure); this includes the existence of a tricritical point at which the order of transition changes. Our theoretical predictions satisfactorily explain the nature of FM-PM transition, observed in several systems. The modeling hypothesis has been critically verified from our experimental data from a wide range of colossal magnetoresistive manganite single crystals like Sm0.52Sr0.48MnO3. The theoretical model prediction of a tricritical point has been validated in this experiment which provides a major ramification of the strength of the model proposed

Outlook

To achieve the requirements for future markets that were mentioned in the previous chapter, research and development will be essential at various levels of application. A wealth of data describing microbial and chemical aspects of composition and changes taking place during fermentations is available.</p

Outlook

To achieve the requirements for future markets that were mentioned in the previous chapter, research and development will be essential at various levels of application. A wealth of data describing microbial and chemical aspects of composition and changes taking place during fermentations is available.</p

Introduction

Food by its nature begins to spoil the moment it is harvested or prepared. Food preservation enabled ancient man to settle and live in one place and form a community. Foods were preserved by a range of “ancient” methods such as sun-drying, salting, cooling, canning, smoking, and fermentation. Each culture preserved their local food sources using the same basic methods of food preservation. ese basic approaches are still being practiced in principle although signicant technical advancements have been made that enable us to preserve food and obtain high quality, in accordance with the requirements of the present-day consumer. We no longer consume all of the kill or harvest immediately, but preserve some for later use

Preface

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fe

Preface

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fe

A survey of ethnomedicinal plants of Darjeeling hills for their antimicrobial and antioxidant activities

479-492The aims of this study were to document ethnomedicinal knowledge of the tribes of Darjeeling hills and evaluate antimicrobial and antioxidant activities among the sampled plants. The study reports 78 plant species (47 families and 70 genera) from the three hilly sub-divisions of Darjeeling district. For antimicrobial evaluation, disc diffusion assay was used against a panel of 11 microorganisms (6 Gram positive bacteria species, 1 Gram negative bacteria species, 2 yeast species and 2 mould species). Antioxidant potential of the plants was investigated by assaying their total phenol content, total flavonoid content, DPPH·, <span style="font-family:Symbol;mso-ascii-font-family: " times="" new="" roman";mso-hansi-font-family:"times="" roman";mso-char-type:symbol;="" mso-symbol-font-family:symbol"="" lang="EN-GB">·OH and ABTS·+-scavenging activities, reducing power, metal-chelating activity and anti-lipid peroxidation activity. For statistical analysis, Pearson’s Chi Square test was used. Both PRTAU (plants with reports of traditional antimicrobial use) (40.3%) and PNRTAU (plants with no reports of traditional antimicrobial use) were equally active against the microorganisms tested. The <span style="font-family:Symbol; mso-ascii-font-family:" times="" new="" roman";mso-hansi-font-family:"times="" roman";="" mso-char-type:symbol;mso-symbol-font-family:symbol"="" lang="EN-GB">c2- test confirms that statistically there is a difference in count of PRTAU versus PNRTAU plants in different activity groups, indicating PRTAU plants have higher (P<0.05) probability (71.4% for PRTAU against 35.3% for PNRTAU) of showing lower MIC values than PNRTAU plants. In both the groups, plants displayed good antioxidant activities. </span

Introduction

Food by its nature begins to spoil the moment it is harvested or prepared. Food preservation enabled ancient man to settle and live in one place and form a community. Foods were preserved by a range of “ancient” methods such as sun-drying, salting, cooling, canning, smoking, and fermentation. Each culture preserved their local food sources using the same basic methods of food preservation. ese basic approaches are still being practiced in principle although signicant technical advancements have been made that enable us to preserve food and obtain high quality, in accordance with the requirements of the present-day consumer. We no longer consume all of the kill or harvest immediately, but preserve some for later use.</p

Traditional technology in preparing legume-based fermented foods of Orissa

12-16The people in Orissa, like many other States in India, have a tradition of relishing a variety of cakes, locally called pi-tha, specially prepared during various festivals and rituals. Some of these foods are produced from the fermentation of ce-real-legume batters. These products include chakuli, chhuchipatra pitha, enduri pitha, munha pitha, podo pitha and chitou, which are unknown to the scientific community. All these foods are described with respect to the nature of the product, method of preparation, mode of consumption and ethnic value