Studies on Syneresis of Paracasein-Curd Part II

Studies on the Standardisation of Curnas Part – Ii Talizadya Curna

Talisadya churna was prepared by pounding the individual ingredients in mortar and pestle and mixie. The Curna prepared by pounding the ingredients in mortar and pestle showed higher exhaustive extraction in hexane and solubility in alcohol. The Curna prepared by grinding the ingredients in mixie showed less acid insoluble content, high volatile matter, water soluble matter, and exhaustive extr...

Preparation of the Phencyclidine Analogues (Part II)

Using a-tetralone, as starting material, a series of phencyclidine analogues were synthesized. This ketone was reacted separately with ethylmagnesium bromide, P-methoxyphenylmagnesium bromide and P-methylphenylmagnesium bromide. The resultant alcohols were treated with a suspension of NaN3 and CCl3COOH in CHCl3. The azides were subsequently...

Part II Laminar Flame Dynamics Studies

Mammography; Part II

From the Book of Mammography by Dr. Zabihollah Arnavaz - Head of Radiology Department of Jorjani Hospital of National University of Iran.

Effect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese

The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...