Design and development of a sensorized hammerstone for accurate force measurement in stone knapping experiments.

The process of making stone tools, specifically knapping, is a hominin behaviour that typically involves using the upper limb to manipulate a stone hammer and apply concentrated percussive force to another stone, causing fracture and detachment of stone chips with sharp edges. To understand the emergence and subsequent evolution of tool-related behaviours in hominins, the connections between the mechanics of stone knapping, including the delivery of percussive forces, and biomechanics and hominin anatomy, especially in the upper limb, are required. However, there is an absence of direct experimental means to measure the actual forces generated and applied to produce flakes during knapping.

Probiotic and Functional Attributes of Yeasts Isolated from Different Traditional Fermented Foods and Products.

Though numerous bacteria have been used as probiotics by industries, at present, Saccharomyces boulardii and Saccharomyces cerevesiae are the only yeast probiotics which are industrially exploited. In view of this, yeast probiotics were isolated from traditional fermented foods and products collected from different parts of Karnataka, India. In this work, we have studied the probiotic attributes of ten yeast isolates isolated from different traditionally fermented foods and products.

Antagonistic properties of MYSVB1 against : a putative probiotic strain isolated from the banyan tree fruit.

, a notorious phytopathogenic fungus, has been documented to infect several plant species, leading to the loss of agricultural commodities and resulting in significant economic losses. Lactic acid bacteria (LAB) hold immense promise as biocontrol candidates. However, the potential of LABs derived from fruits remains largely unexplored.