Graphene is an advanced material in the carbon group and offers greater mechanical, electrical, structural, optical properties. oxide (GO) reduced graphene (rGO) nanoparticles were synthesized characterized their special effects on enhancing physio-mechanical characteristics of medium density fiberboard (MDF) assessed. GO rGO added to urea formaldehyde (UF) resin at different weight percentages...

This study discusses the abilities of the family of molecular descriptors on the structure-property relationships (MDFSPR) approach in modelling of the alkanes boiling points based on chemical structure information. All alkanes from C3 to C9 were included in the analysis. A MDFSPR model with two descriptors, were constructed. The MDF SPR model was validated, and its correlation coefficient was ...

The influences of different variables on the viscosity and gel formation of the konjac flour produced from Amorphophallus oncophyllus have been studied. At the concentration studied, the 1.5% konjac flour yielded a viscous solution than that of 0.5% konjac flour. The viscosity of konjac flour solution were unaffected by pH (pH 2 to pH 8), salt concentration (0-10% w/v), and high acid (pH 3.5) /...

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

Here, we show that the murine neurodegenerative disease mdf (autosomal recessive mouse mutant 'muscle deficient') is caused by a loss-of-function mutation in Scyl1, disrupting the expression of N-terminal kinase-like protein, an evolutionarily conserved putative component of the nucleocytoplasmic transport machinery. Scyl1 is prominently expressed in neurons, and enriched at central nervous sys...

It is demonstrated in many thermodynamic textbooks that the equivalence of the different ensembles is achieved in the thermodynamic limit. In this present work we discuss the inequivalence of microcanonical and canonical ensembles in a finite ultracold system at low energies. We calculate the microcanonical momentum distribution function (MDF) in a system of identical fermions (bosons). We find...

This paper presents a design and implementation result of a high-speed, low-complexity four data-path 64point radix-2 FFT/IFFT processor for high-throughput MIMO-OFDM wireless LAN system. The proposed FFT/IFFT processor can provide a higher throughput rate and low hardware complexity by using a four-parallel datapath scheme and a multipath delay feed-back (MDF) structure. The proposed four data...

_________________________________________________________________ ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was obser...