Publications by authors named "A K Verma"

Importance: There have been limited evaluations of the patients treated at academic and community hospitals. Understanding differences between academic and community hospitals has relevance for the design of clinical models of care, remuneration for clinical services, and health professional training programs.

Objective: To evaluate differences in complexity and clinical outcomes between patients admitted to general medical wards at academic and community hospitals.

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In the past decade, significant efforts have been made to develop efficient half-Heusler (HH) based thermoelectric (TE) materials. However, their practical applications remain limited due to various challenges occurring during the fabrication of TE devices, particularly the development of stable contacts with low interfacial resistance. In this study, we have made an effort to explore a stable contact material with low interfacial resistance for an n-type TiCoSb-based TE material, specifically TiNbCoSbBi as a proof of concept, using a straightforward facile synthesis route of spark plasma sintering.

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Modern-day applications demand onboard electricity generation that can be achieved using piezoelectric phenomena. Reducing the dimensionality of materials is a pathway to enhancing the piezoelectric properties. Transition-metal dichalcogenides have been shown to exhibit high piezoelectricity.

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African swine fever (ASF) is considered as one of the most threatening diseases for the pig farming industry all over the world. Due to the lack of an effective vaccine, organized farms and backyard rearing must strictly enforce control measures in order to combat the disease. The present report describes the ASF epidemic in a piggery in Uttar Pradesh state, India.

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Milk, a complex fluid renowned for abundance of vitamins and immune-boosting antibodies, holds a pivotal position in human nutrition. The research delves into the fundamental constituents of milk, focusing on cis-fatty acids (cis-FA), trans-fatty acids (trans-FA), and theα-helixstructure found in proteins. These constituents are instrumental in the determination of milk quality and its nutritional value.

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