OPTIMAL STRUCTURE TO GENERATE NUMBER OF LEVELS WITH REDUCED CIRCUITS

A CHB ripper tools includes several H-bridges with separate electricity sources for every H-bridge. This topology could be symmetric or uneven. Within this paper, a brand new structure for cascade multilevel converters is presented. The suggested structure is dependent on a cascaded connection of sub multilevel converters. The recommended structure is in comparison with conventional cascade along with other topologies. The performance and operation from the recommended sub multilevel and cascade structures is verified by experimental and simulation results. Validation from the analytical conclusions is completed using MATLAB/Simulink software. The suggested cascade structure can generate a lot of levels with reduced figures of insulated gate bipolar transistors, gate motorists, ant parallel diodes, electricity current sources, and blocked current by switches. For that suggested cascade ripper tools, a brand new formula to find out electricity source values is presented. Additionally, the perfect structures are presented for various goals

Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production

Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of -glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food

Bacteriocin-producing Lactobacilli: isolation, growth optimization and use against bacterial pathogens.

reservedQuesto tesi si concentra sull'identificazione e caratterizzazione di potenziali ceppi di batteri lattici (LAB) produttori di batteriocine, con particolare attenzione a Pediococcus acidilactici. Tra i vari ceppi testati, il ceppo P. acidilactici è stato scelto per la sua capacità di produrre batteriocine, che hanno mostrano una potente attività inibitoria nei confronti delceppo indicatore Listeria innocua DSM 20649. In primis è stato eseguito un primo screening tra i ceppi produttori di batteriocine; una volta identificato il miglior ceppo produttore tra quelli saggiati, in seconda battuta, ci si è concentrati sulla messa a punto delle fasi di fermentazione del ceppo selezionato. Nella fase di ottimizzazione sono state identificate le migliori condizioni culturali del ceppo P. acidilactici valutando l’impatto del pH di crescita e della composizione del terreno sull’attività della batteriocina; in seguito ne è stata valutata la termotolleranza. In conclusione, sono stati valutate diverse operazioni di downstream finalizzate ad ottenere un prodotto commerciale contenente la batteriocina prodotta dal ceppo P. acidilactici, in forma anidra. Gli sforzi svolti in fase di screening e ottimizzazione hanno portato alla produzione di un campione pilota che ha mostrato ottima attività di inibizione di L. innocua. Visti i risultati incoraggianti si procederà con la produzione in scala preindustriale della batteriocina studiata per verificare la possibilità di una possibile produzione su larga scala. Successivamente il prodotto della fermentazione su scala pre-industriale verrà saggiato su alimenti in modo da formulare un prodotto appetibile dal mercato.This study focuses on identifying and characterizing potential bacteriocin-producing Lactic Acid Bacteria (LAB) strains, with a particular emphasis on Pediococcus acidilactici. P. acidilactici was singled out for its superior bacteriocin production, exhibiting potent inhibitory activity against the Indicator Strain Listeria innocua DSM 20649. Firstly, a preliminary screening was conducted among the bacteriocin-producing strains; once the bestproducing strain among those tested was identified, the focus then shifted to the development of the fermentation stages of the selected strain. During the optimization phase, the best cultural conditions for the P. acidilactici strain were identified by evaluating the impact of growth pH and medium composition on bacteriocin activity; subsequently, its heat tolerance was assessed. In conclusion, various downstream operations were evaluated to obtain a commercial product containing the bacteriocin produced by P. acidilactici in an anhydrous form. The efforts made during the screening and optimization phases led to the production of a pilot sample that showed excellent inhibitory activity against L. innocua. Given the encouraging results, the next step will be to proceed with the pre-industrial scale production of the studied bacteriocin to verify the feasibility of large-scale production. Subsequently, the product from the pre-industrial scale fermentation will be tested on foods to formulate a market-appealing produc

Ulcerative lesion over tongue: a diagnostic dilemma

Tuberculosis even today remains as the most common infectious disease affecting lungs in India despite having advanced diagnostic testing and a national programme to eradicate this disease. It may present with various clinical appearances, of them tongue tuberculosis is rare and it mimics malignant lingual neoplasms on clinical examination which was rarely described in the literature. In this article we are presenting a 69-year-old patient with tuberculosis of tongue presented as a painful ulcer, so far very few cases reported</jats:p

An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

Purpose The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others. </jats:sec