IOSR-JESTFT   Volume-7 ~ Issue-2 ~ Nov–Dec 2013

Abstract: Effect of cassava starch seeding on the functional characteristics of cissum gum root and stem (cissu populnea) wars researched. The result revealed that hot water extraction and seeding of the gum with processed cassava starch flour reduced water absorption capacity (10-1.40) for gum stem (10-1.90) for root gum, oil absorption capacity (0.58-0.6v/g) for stem gum (0.55-0.60v/g) for root gum. Emulsifying properties showed reduced trend for both stem and root at increased percentage seeding. Bulk density was (0.84-0.64g/g) on seeding, pH was (5.6-6.1) for gum stem on flour starch seeding and (5.94-6.01) for gum root seeding. Similar trend were observed for hygroscopicity. It was observed at these decrease functionality at flour starch seedings,that the observed properties such as water absorption capacity bulk density pH and hyproscopicity could be used as binder, for certain food processing, pharmaceutical pocket for drug preparation and as well as microbial subtract culture stocks.

Key words: CISSU root, CISSU stems, Food functionality, cassava starch flour, seeding.

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Abstract: Natural disaster have a number of root causes, but today with global warming, natural disasters have as their root cause, the change in the environment triggered by increasing differences in heat and cold. Greenhouse gases increase overall temperatures and this is masked by particles that contribute to global dimming. At the local level, global dimming causes drops in temperature and in areas where this is not the major factor, temperatures increase. As the atmosphere seeks to balance extremes, violent weather phenomena that contribute to natural disasters become more frequent. The results are more floods, drying leading to fire-storms, high winds, unseasonal freezes, ice-pack break up and meltdown, super hurricanes and rising sea levels that are a significant proportion of natural disasters today. Other natural disasters like tsunamis, solar dimming, volcanoes and impacts from space are not man made at this point in history and these will be not considered here. It comes as no surprise to many people today that there are records. In this article I have pointed out the main reason why the world weather is behaving rough.

Key words: Environment, disaster, electrolyte, balances etc.

Assumptions & web sites.

Abstract: Pesticide Endosulfan in acetonitrile solution conc in the range1000ppb-1600ppb were subjected to gamma radiation dose for 5kGy to 50kGy and decay profile was found to be exponential , however there was never complete diminution of conc of Endosulfan. But copper nanoparticle solution added in aliquots have found to complete annihilates the endosulfan . The conc. of Endosulfan has been monnitored using SHIMADZU GCMS QP2010PLUS. Similarly advanced oxidation by passing Ozone gas to Endosulfan solution in acetonitrile leads to conversion of endosulfan to endosulfan diol a 1000times less toxic product. But complete annihilation of Endosulfan does not takes place. Thus copper Nano particle interaction seems to be easy and technically suitable as one has to just add nano particle solution. in endosulfan solution whereas in case of gamma radiation and Advanced oxidation process to bring the contaminated solution under the appliance there can be technical difficulty for the treatment and also complete annihilation will take more time.

Key word: Pesticide ,Endosulfan ,Copper nano particle, Remediation, Gamma Radiation.

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Abstract: The paper describes the design and fabrication of twisted potato crisps maker. A twisted potato crisps maker is described herein comprising a base support having a first end and a second end for providing guided linear longitudinal motion along the base, longitudinal stud connecting to handle to manually rotate the stud, having a thread pitch of 13 triangular threads per inch, cutting blade which was made perpendicular to potato rotational axis and had a hole through which guide pin extended to provide support for potato, clipper, guide pin, nuts, support legs and framework. The combination of rotary and longitudinal motion produced by handle resulted in slicing of potato. This manually operated machine was designed to cut whole raw potatoes into consistent twisted crisps of thickness 2.0 mm approximately, suitable for frying as potato chips. The capacity of machine was 9.6 kg of potato per hour, and product loss was around 4.1%. Locally and easily available materials like cast iron, mild steel and stainless steel were used for the fabrication. This machine allows in its simplicity of design and modest cost with the ability to generate thin uniform slices utilizing approximately 95% of the potatoes.

Keywords: Crisps, Design, Fabrication, Potato.

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