3 results match your criteria: "Sant Longowal Institute of Engineering and Technology (SLIET)[Affiliation]"

In the present investigation, the formulation and thorough assessment of biodegradable composite films were conducted, utilizing pectin extracted from banana peel in conjunction with synthesized silver zeolite nanoparticles. The evaluation of physical properties, microstructural investigation, mechanical characteristics, and barrier properties was done providing valuable insights into various attributes of the film. The amalgamation of silver zeolite nanoparticles with the extracted pectin from banana peel results in biodegradable composite films exhibiting distinct physical, mechanical, barrier, and thermal properties.

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Aversive experiences powerfully regulate memory formation, and memory strength is proportional to the intensity of these experiences. Inhibition of the neural circuits that convey aversive signals when they are predicted by other sensory stimuli is hypothesized to set associative memory strength. However, the neural circuit mechanisms that produce this predictive inhibition to regulate memory formation are unknown.

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Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis.

Int J Food Sci

February 2016

Faculty of Engineering and Technology, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna, Madhya Pradesh 485331, India.

Article Synopsis
  • * Optimal conditions identified were an incubation time of 475 minutes, temperature of 45°C, and a crude enzyme concentration of 0.20 mL per 25 g of pulp.
  • * Under these conditions, the juice had a yield of 82.9%, viscosity of 1.41 cps, and clarity at 21.32% T, with clarity and yield being key factors for evaluating different juice samples.
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