Wheat is a staple article of food throughout the civilized world. It is undoubtedly the best of all cereals, and perhaps contains, much more approximately than any other single edible substance, the elements of adult food",in their proper proportions. It wants but a little oleaginous principle to make it subservient to all purposes of nutrition, and, by an unanimous consent of natural instinct,...

Classifying ‘Unmada’ as psychiatric, psychological or psychosomatic disorder only limits the understanding of this vast but seldom understood subject. In Charaka Samhita, clear etiopathogenesis and subsequent line treatment indicates both internal pathology well external causes including not limited to diet, mental strength, physical injury emotional trauma. However, irrespective etiopathogenes...

Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...

Butter is separated from cream using ultrasonication method. The efficiency of butter preparation is evaluated with respect to various parameters such as time, dilution, fermentation time using ultrasonication at room temperature and compares the yield with conventional stirring method. All the parameters were critically studied and it is observed maximum yield was obtained for sonication time ...

26 27 Several small molecules, like some therapeutic agents, are able to bind DNA with high 28 specificity. These may represent a relevant alternative as ligands in affinity and pseudo-29 affinity chromatographic processes for plasmid DNA (pDNA) purification. In the 30 present study, berenil (a DNA intercalator used an anti-trypanosomal agent in veterinary 31 applications) was tested as a ligan...

PAGE ................................................................. INTRODUCTION 250 Material and methods ........................................................ 251 Variation of butter-fat percentage in Jersey milk with the age when the test was made ........................................................... 252 Analytical constants describing the variation of butter-fat percentage at dif...