Background Nitrosomyoglobin, which is the cured colour of fermented meat products, results from the interaction between muscle-based myoglobin and nitric oxide (NO) [1]. NO originates from the addition of nitrate and/or nitrite as curing agents to the meat batter. During fermentation, nitrate is reduced into NO-yielding nitrite by coagulasenegative staphylococci (CNS), present in the meat or ad...

Pulse shaping of a signal at base-band forms a more important tool in controlling and analyzing the parameters like ISI, the modulated signal envelope uniformity, the phase continuity as these parameters lead to the efficient spectral confinement of a binary signal which is a future and nowadays a major important aspect in the design of a wireless cellular communication system. In this paper, d...

In Wireless sensor network sensor nodes have a limited battery life and their efficient utilization is a very much importent task. Their are many ways are proposed for efficient utilization of energy.For efficient energy utilization many topologies,protocals are proposed by the help of which we can maximize the battery life. In this paper we propesed a methode in which a correlation is made bet...

Thisarticle presents the evaluation of static and dynamic behavior of simply supported sigmoid functionally graded ordinary (SFGO) beam. A finite element method is used considering first order shear deformation for the analysis.The element chosen in the present case is different from the conventional elements in the sense that the shape functions of the element is obtained from the exact soluti...

Cereal Chem. 84(5):497-501 Contact of wheat flour with aqueous ethanol may enrich protein by starch displacement or deplete protein by extraction depending on I) extraction conditions and 2) the form of the substrate. Extraction at subambient temperatures has not been described for specific gliadins for either dry flour with the protein in native configurations or for wet, developed hatter or d...