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Cyclodextrin-metal–organic framework (CD-MOF): From synthesis to applications
T. Rajkumar,Deepak Kukkar,김기현,손종렬,Akash Deep 한국공업화학회 2019 Journal of Industrial and Engineering Chemistry Vol.72 No.-
Porous coordination compounds, commonly known as metal–organic frameworks (MOFs), exhibit manyunique characteristics (e.g., high surface area, high porosity, and tunability). The corresponding naturallyoccurring counterparts, CD-MOFs have opened a new avenue of research in light of its non-toxic, edible,and renewable nature. These characteristics have led to their applications into numerous directionsincluding drug delivery, CO2 capture, separation/purification, adsorption, sensors, food packaging,electrical conductors, memristors, photocatalysis, and polymerization. In this review, we provide a briefdiscussion about the available technologies for the synthesis of CD-MOFs and their applications in manyprospective areas.
Rajkumar, U.,Reddy, B.L.N.,Rajaravindra, K.S.,Niranjan, M.,Bhattacharya, T.K.,Chatterjee, R.N.,Panda, A.K.,Reddy, M.R.,Sharma, R.P. Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.7
A comprehensive study was undertaken to evaluate the effect of naked neck (Na) gene on immune competence, serum biochemical parameters and carcass quality traits in three genotypes (NaNa, Nana and nana) of the naked neck chicken under a tropical climate (Southern India). Sixty day-old chicks (20 from each genotype) were selected randomly and reared under similar environmental conditions up to eight weeks of age. The cell mediated immune (CMI) response to phytohaemoagglutinin-P (PHA-P) was significantly higher ($p{\lgq}0.01$) in NaNa and Nana genotypes compared to nana birds. The humoral response as measured by antibody titre to sheep red blood cells (SRBC) was also significantly higher in NaNa. The total cholesterol, LDL and VLDL cholesterol levels were significantly ($p{\leq}0.01$) lower whereas HDL cholesterol level was significantly higher in NaNa and Nana compared to nana genotype. The presence of Na allele significantly increased the live weight and dressing yield, and decreased the feather cover and abdominal fat. The naked neck genotypes (NaNa/Nana) performed better than the normal (nana) siblings for almost all the traits studied.
Agnihotri, M.K.,Rajkumar, V.,Dutta, T.K. Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.10
Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.