Publications by authors named "H M Elmehdi"

Triazole is considered as a privileged scaffold in medicinal chemistry by virtue of it is diverse biological activity. several drugs currently in the market possess triazole moiety. In this study click chemistry was performed on the pyridine based 1,2,4-triazole-tethered propargyl moiety to afford 4-(5-(((1-(3,4,5-trimethoxyphenyl)-1-1,2,3-triazol-4-yl)methyl)thio)-4-phenyl-4-1,2,4-triazol-3-yl)pyridine The new compound was fully characterized by H NMR, C NMR, HRMS and X-ray diffraction (XRD).

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Our study focuses on sustainable dye wastewater management through catalysis, scrutinized by surface-enhanced Raman spectroscopy (SERS) using an ecofriendly magnetic nanocomposite (FeO/SiO/Ag (FSA)). To our knowledge, the use of green synthesis for fabricating nanocomposites from a single source, namely Nerium oleander leaves, has not been extensively explored. This poses a distinctive and challenging approach, differentiating it from conventional chemical methods.

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Piezo-photocatalysis of ZnO nanostructures had recently well attracted due to their exceptional potential in degrading the antibiotics and scalable hydrogen production. Here, we have synthesized the Ce doped ZnO nanospheres in a facile wet chemical strategy. Dopant ions induced morphological evolution and optical bandgap tuning had observed in our experiment.

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Hybrid learning enables educators to incorporate elements of conventional face-to-face learning methods with structured online schemes. This study aimed to assess university students' perceptions of online and hybrid learning during the ongoing COVID-19 pandemic. A web-based cross-sectional study was conducted at the University of Sharjah, in the United Arab Emirates (n = 2056).

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Purpose: To probe the thermal and structural properties of gluten proteins using ultrasound.

Methods: A new ultrasonic approach for characterizing the quality of wheat gluten proteins is described. Low frequency (50 kHz) longitudinal ultrasonic velocity, v L, measurements were performed on gluten samples extracted from three wheat flours differing in protein content and in wheat endosperm hardness.

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