Review on Importance of Artocarpus heterophyllus L. (Jackfruit)

The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit (Artocarpus heterophyllus L.), major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed and wood source for furniture. Although jackfruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins and minerals. The seed is rich in manganese, magnesium, potassium, calcium iron and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.

Metal Cyamelurates: Structural Diversity Caused by Kinetic and Thermodynamic Controls

The kinetic control of chemical reactions makes it possible both to isolate metastable substances with properties different from those of thermodynamically stable phases, and to obtain information useful for studying the crystal nucleation and further transformations of metastable phases into stable ones. Metal cyamelurates are suitable subjects for kinetic control in synthesis due to their easy crystallization and short reaction times. In this work cobalt, manganese, magnesium, copper, aluminum, chromium, calcium and lead cyamelurates were obtained and their crystal structures were determined. Most syntheses at room temperature take place under kinetic control, and this often leads to a mixture of phases. KM(C6N7O3)·5H2O (M=Co(II), Mn(II)) powders consisted of one crystalline compound. An increase in temperature leads to thermodynamic control, which is proved by registration of Mn(C6N7O3H)·5H2O and KMg(C6N7O3)·5H2O crystalline phases. It was possible to isolate Ca(C6 N7O3H)·6H2O and Pb(C6N7O3H)·3H2O from the mixture by washing samples with a weak acid solution. As a result of the work, five different structural types were obtained, including KCu(C6N7O3)∙2H2O and KM(C6N7O3H) 2 ·6H2O (M=Al, Cr(III)). Despite the diversity of salts obtained as a result of thermodynamic or kinetic control, practically the same building blocks form the crystal structure of cyamelurates. The hypothesis of nucleation in a colloidal micelle with electric double layer can be applied to the compounds listed above.

Equation of State for Natural Almandine, Spessartine, Pyrope Garnet: Implications for Quartz-In-Garnet Elastic Geobarometry

The equation of state (EoS) of a natural almandine74spessartine13pyrope10grossular3 garnet of a typical composition found in metamorphic rocks in Earth’s crust was obtained using single crystal synchrotron X-ray diffraction under isothermal room temperature compression. A third-order Birch-Murnaghan EoS was fitted to P-V data and the results are compared with published EoS for iron, manganese, magnesium, and calcium garnet compositional end-members. This comparison reveals that ideal solid solution mixing can reproduce the EoS for this intermediate composition of garnet. Additionally, this new EoS was used to calculate geobarometry on a garnet sample from the same rock, which was collected from the Albion Mountains of southern Idaho. Quartz-in-garnet elastic geobarometry was used to calculate pressures of quartz inclusion entrapment using alternative methods of garnet mixing and both the hydrostatic and Grunëisen tensor approaches. QuiG barometry pressures overlap within uncertainty when calculated using EoS for pure end-member almandine, the weighted averages of end-member EoS, and the EoS presented in this study. Grunëisen tensors produce apparent higher pressures relative to the hydrostatic method, but with large uncertainties.

‘Hass’ Avocado Internal Disorders under Simulated Export Conditions and Its Relationship with Flesh Mineral Content and Preharvest Variables

The most important issues that affect consumer fruit acceptance in the ‘Hass’ avocado international market are flesh disorders. These defects can be influenced by both pre- and postharvest factors. The aim of this work was to evaluate the effect of the harvest season, storage time, mineral content, and preharvest variables on internal fruit disorders. Here, fruit was sampled from four farms in Antioquia (Colombia) at 22%, 26%, and 30% dry matter (DM) content. Samples were stored and ripened under simulated export conditions. Then, flesh bruising, flesh discoloration, body rots, vascular browning, stem end rot, and mineral content were assessed. The results showed that flesh disorders differ among farms and by harvest index and storage time. The most frequent defects found were vascular browning and stem end rot. Boron, calcium, nitrogen, manganese, magnesium, and potassium have a strong relationship with flesh disorders. Therefore, high boron and calcium contents, as well as a harvest at 26% DM, can substantially reduce avocado flesh disorders and improve internal fruit quality. Farmers that had a high flesh and soil mineral content and low rainfall and temperature produced fruits with fewer internal disorders.

Impact du prétraitement au sel (NaCl) et du séchage sur les caractéristiques nutritionnelles et microbiologiques de l’oignon bulbe

La culture de l’oignon contribue fortement à la sécurité alimentaire et à la lutte contre la pauvreté au Burkina Faso. Cependant, plusieurs contraintes dont les pertes post-récoltes entravent le développement de cette filière. L’objectif de cette étude était d’évaluer l’impact d’un procédé de séchage sur la qualité de l’oignon. L’oignon après parage, a été prétraité (NaCl à 5%) ou non, puis séché avec un séchoir à gaz Atesta (60-65 °C, 10-12 h). Les caractéristiques nutritionnelles et microbiologiques des produits frais et séchés ont été déterminées par des méthodes standardisées. Sur la base de la matière sèche, les résultats ont donné pour l’oignon frais, 5,19%, 1,7%, 12,16% et 47,56%, respectivement pour les cendres, matières grasses, protéines et sucres totaux. Après séchage, les teneurs ont varié respectivement de 2,96 à 31,31%, de 0,59 à 0,77%, de 3,58 à 7,78% et de 36,88 à 49,56% pour les cendres, matières grasses, protéines et sucres totaux. Malgré l’effet du prétraitement et du séchage, les teneurs en fer, manganèse, magnésium, zinc et calcium sont restées intéressantes. Les oignons séchés, en l’occurrence ceux prétraités avec le sel étaient de bonne qualité microbiologique. La vulgarisation de cette technologie permettra une meilleure valorisation de l’oignon au Burkina Faso.Mots clés : Séchoir à gaz, procédé, qualité, Burkina Faso. English Title: Impact of pretreatment with salt (NaCl) and drying on the nutritional and microbiological characteristics of onion bulb The production of onion greatly contributes to food security and the fight against poverty in Burkina Faso. However, several constraints including post-harvest losses hinder the development of this sector. The objective of this study was to assess the impact of drying process on the quality of onion. Onion after trimming, was pretreated (NaCl at 5%) or not and dried with a gas dryer Atesta (60-65 °C, 10-12h). Nutritional and microbiological characteristics of fresh and dried products were determined using standard methods. Based on the dry mater, results showed that fresh onion contains 5.19% of ash, 1.7% of fat, 12.16% of proteins and 47.56% of total sugars. After drying, ash, fat, proteins and total sugars content varied from 2.96 to 31.31%, 0.59 to 0.77%, 3.58 to 7.78% and 36.88 to 49.56%, respectively. Despite the effect of pretreatment and drying process, the content of iron, manganese, magnesium, calcium and zinc remained interesting. The dried onions, in particular those pretreated with salt presented good microbiological quality. The dissemination of onion drying technology will allow to add value to onion in Burkina Faso.Keywords: Gas-drier, process, quality, Burkina Faso.

RESEARCH ON THE EVOLUTION OF SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF BUTTER WITH THE ADDITION OF MINT AND PEPPERMINT

This research aims to develop a new technology for the enrichment of butter with mint oil and mint oil which will improve its nutritional quality and may become one of the consumer’s preferences. Also mint has an aromatic, characteristic odor with stinking, with a pungent, refreshing taste,, and mint oil contains numerous minerals and nutrients including iron, manganese, magnesium, calcium, folic acid, potassium and copper, vitamin A and C. The butter obtained with the addition of mint and mint oil has been subjected to a comparative test with a sample of blank butter and analyzed for a period of 30 days, analyzing changes in sensory and physico-chemical.

RIO TINTO 304.1

Rio Tinto 304.1 is a heat-treatable, aluminum-silicon casting alloy that also contains small amounts of iron, manganese, magnesium, copper, and titanium. This alloy is available in the form of ingots for remelting, for the manufacture of die castings. Alloy 304.0 was developed as K-Alloy by Delphi Technologies in order to protect critical components from harsh environments without the need for expensive coatings. This datasheet provides information on composition, physical properties, and tensile properties. It also includes information on corrosion resistance as well as machining and joining. Filing Code: Al-465. Producer or source: Rio Tinto Limited.

Metamagnetism in manganate magnesium ferrite

The metamagnetic properties of the manganese magnesium ferrites having the general formula Mn0.7Mg0.3Fe2O4 prepared by the standard ceramic technique have been studied. It is proposed that when a change of temperature at adequate magnetic field is applied in a Mn0.7Mg0.3Fe2O4 a magnetic phase transition will be generated, giving rise to an antiferromagnetic (AFM) state from ferrimagnetic (FM) phase. The critical transition field Hac = 300 A/m was estimated for critical magnetization curve of transition from the metamagnetic behavior to FM behavior of sample. The FM to AFM transition in these ferrites is accompanied by a Néel type to Yafet-Kittel type transition and gradual spin ordering changes of the unit cell volume. The application of an external magnetic field to the low-temperatures AFM state causes the sample to reset to the original FM state.