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Amla and Its Nutritional Properties: A Review 菊苣及其营养特性综述
Volume 5, Issue 4 Pub Date : 2020-10-03 DOI: 10.46243/jst.2020.v5.i6.pp67-69
{"title":"Amla and Its Nutritional Properties: A Review","authors":"","doi":"10.46243/jst.2020.v5.i6.pp67-69","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp67-69","url":null,"abstract":": Emblica phyllanthus Linn. or Gaertn Emblica officinalis one of the most important medicinal plants in\u0000Indian traditional systems of medicine (Ayurveda, Unani and Siddha). It is commonly known as Indian gooseberry\u0000or Amla. It is a well-known fact that all components of amla are effective in the treatment of different diseases. Of\u0000everything, fruit is the most essential element. In the Indian system of medicine, Amla fruit is commonly used as a\u0000diuretic, laxative, liver tonic, refrigerant, stomachic, restorative, anti-pyretic, hair tonic, and preventive for ulcers\u0000and common cold, fever; as alone or in combination with other herbs. Major chemical constituents, including\u0000tannins, alkaloids, polyphenols, vitamins and minerals, were revealed in phytochemical studies on amla. Biological\u0000potency is found in gallic acid, ellagic acid, emblicanin A&B, phyllembein, quercetin and ascorbic acid. Amla\u0000studies show its analgesic, anti-tussive, antiatherogenic, adaptogenic, cardio, gastro, nephro and neuroprotective,\u0000chemopreventive, modulatory and anticancer radio and chemotherapy properties. Amla is also reported to have\u0000powerful free radical scavenging activities that are efficient in the prevention and treatment of various diseases such\u0000as cancer, atherosclerosis, antioxidant, anti-inflammatory, anti-mutagenic, immunomodulatory, Diabetes, illnesses\u0000of the liver and heart. This article provides some information about amla and its nutritional properties.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83423971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Storage Conditions on Quality and Shelf Life of PumpkinCookies 贮藏条件对南瓜饼干品质和保质期的影响
Volume 5, Issue 4 Pub Date : 2020-10-03 DOI: 10.46243/jst.2020.v5.i6.pp70-79
{"title":"Effect of Storage Conditions on Quality and Shelf Life of Pumpkin\u0000Cookies","authors":"","doi":"10.46243/jst.2020.v5.i6.pp70-79","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp70-79","url":null,"abstract":"The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was\u0000based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash,\u0000crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored\u0000sample. The characteristics of cookies were influenced by packaging material, environmental conditions and\u0000constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was\u0000conducted at the interval of 15 days up to 45days.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"184 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75567406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Comparative Study on The Effect of Spice Capsules on The LipidProfile of The Diabetes 香料胶囊对糖尿病患者血脂影响的比较研究
Volume 5, Issue 4 Pub Date : 2020-09-27 DOI: 10.46243/jst.2020.v5.i6.pp49-66
{"title":"A Comparative Study on The Effect of Spice Capsules on The Lipid\u0000Profile of The Diabetes","authors":"","doi":"10.46243/jst.2020.v5.i6.pp49-66","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp49-66","url":null,"abstract":"The current study aims at analysing the health status of the male adults in the Government District\u0000Headquarters Hospital, Periyakulam at Theni District in Tamil Nadu State. For the purpose of the initial survey 120\u0000adults receiving treatment at the Hospital were interviewed with the help of the doctors. From the 120 adults, fifty\u0000male members from lower socio-economic category in the age group of 40 to 60 years were approached and based\u0000on the clinical symptoms and general weakness as identified by a Physician, subjects were selected for the study.\u0000The subjects were supplemented with capsules made from cinnamon and cloves each 2g refers experimental group\u0000E1 and E2, whereas combination of cinnamon and cloves 1.5 g+0.5g refers E3 and 0.5g+1.5g refers group E4.\u0000Significant difference was observed in BMI of all the experimental groups due to significant reduction in mean body\u0000weight of the diabetics after supplementation, and also the haemoglobin and lipid levels of all the diabetics of the\u0000Experimental groups E1, E2, E3 and E4 found to decrease than the initial values except the control group after\u0000supplementation of spice capsules at 5 per cent level, whereas control group did not show any significant change.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82367553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilization of Pumkin Powder as Valuable Food Ingredient InWheat Based Cookies 南瓜粉在小麦基饼干中的应用
Volume 5, Issue 4 Pub Date : 2020-09-24 DOI: 10.46243/jst.2020.v5.i6.pp01-06
{"title":"Utilization of Pumkin Powder as Valuable Food Ingredient In\u0000Wheat Based Cookies","authors":"","doi":"10.46243/jst.2020.v5.i6.pp01-06","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp01-06","url":null,"abstract":"The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins\u0000were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical\u0000and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of\u0000pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory\u0000evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more\u0000appealing and tasty than the plain cookies of control treatment","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84832577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rainfall Forecasting Based on Surface Data of Chennai RegionUsing Artificial Neural Networks 基于钦奈地区地表数据的人工神经网络降水预报
Volume 5, Issue 4 Pub Date : 2020-09-24 DOI: 10.46243/jst.2020.v5.i6.pp26-36
{"title":"Rainfall Forecasting Based on Surface Data of Chennai Region\u0000Using Artificial Neural Networks","authors":"","doi":"10.46243/jst.2020.v5.i6.pp26-36","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp26-36","url":null,"abstract":"In this study, we developed user friendly rainfall forecasting system based on Back propagation Neural\u0000Network using MATLAB 7.10 to forecast Hourly rainfall in Chennai region. The dataset of 31488 samples has been\u0000collected from Nungambakkam Meteorological Station, Chennai for the period of 2005 to 2015. The data was\u0000organized into day-wise hourly recordings as well as day-wise, maximum, minimum, average data of Relative\u0000Humidity (RH), Temperature, Pressure and Wind Speed along with Rainfall data. The collected dataset has been\u0000used both for training and for testing the data. The developed system gives more accuracy of 94.8197% when the\u0000training data set is 55% and the testing data set is 45% with least Mean Squared Error (MSE) value 0.012437.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86973336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Adulteration of Milk: A Review 牛奶掺假:综述
Volume 5, Issue 4 Pub Date : 2020-09-24 DOI: 10.46243/jst.2020.v5.i6.pp37-41
Anisha Francis, Twinkle Dhiman, K. S. Mounya
{"title":"Adulteration of Milk: A Review","authors":"Anisha Francis, Twinkle Dhiman, K. S. Mounya","doi":"10.46243/jst.2020.v5.i6.pp37-41","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp37-41","url":null,"abstract":"Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a\u0000majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and\u0000can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various\u0000cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign\u0000proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were\u0000added as possible adulterants in milk and milk products. This article provides some information about adulteration\u0000of milk and their detection process.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78916959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
Adulteration of Spices: A Review 香料掺假:综述
Volume 5, Issue 4 Pub Date : 2020-09-24 DOI: 10.46243/jst.2020.v5.i6.pp42-45
{"title":"Adulteration of Spices: A Review","authors":"","doi":"10.46243/jst.2020.v5.i6.pp42-45","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp42-45","url":null,"abstract":"Food is one of the basic needs for every living being and is very important aspect for life. But now a\u0000day’s foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of\u0000food. Adulterants like metanil yellow (an artificial colour) is used to intensify the colour of the turmeric powder also\u0000adulterants like chalk powder, brick powder and toxic substances are added to gain profit and to lower the cost so\u0000as to compete with the market. Such adulterants can lead to anaemia, paralysis, brain damage, stomach disorders\u0000and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and\u0000harvested. Contaminated spices have been reported to cause some diseases and spoilage caused by food. This\u0000article provides some information about adulteration of spices.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88957396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Survey on Phishing Detection and The Importance of FeatureSelection In Data Mining Classification Algorithms 网络钓鱼检测及特征选择在数据挖掘分类算法中的重要性综述
Volume 5, Issue 4 Pub Date : 2020-09-22 DOI: 10.46243/jst.2020.v5.i6.pp11-18
{"title":"A Survey on Phishing Detection and The Importance of Feature\u0000Selection In Data Mining Classification Algorithms","authors":"","doi":"10.46243/jst.2020.v5.i6.pp11-18","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp11-18","url":null,"abstract":": In this era of Internet, the issue of security of information is at its peak. One of the main threats in this\u0000cyber world is phishing attacks which is an email or website fraud method that targets the genuine webpage or an\u0000email and hacks it without the consent of the end user. There are various techniques which help to classify whether\u0000the website or an email is legitimate or fake. The major contributors in the process of detection of these phishing\u0000frauds include the classification algorithms, feature selection techniques or dataset preparation methods and the\u0000feature extraction that plays an important role in detection as well as in prevention of these attacks. This Survey\u0000Paper studies the effect of all these contributors and the approaches that are applied in the study conducted on the\u0000recent papers. Some of the classification algorithms that are implemented includes Decision tree, Random Forest ,\u0000Support Vector Machines, Logistic Regression , Lazy K Star, Naive Bayes and J48 etc.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88141987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Specific Formation of the Bermuda and Dragon Triangles as a Resultof a Change in the Axis of the Earth’s Rotation 由于地球自转轴的变化，百慕大三角和龙三角的特殊形成
Volume 5, Issue 4 Pub Date : 2020-09-22 DOI: 10.46243/jst.2020.v5.i6.pp19-25
{"title":"Specific Formation of the Bermuda and Dragon Triangles as a Result\u0000of a Change in the Axis of the Earth’s Rotation","authors":"","doi":"10.46243/jst.2020.v5.i6.pp19-25","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp19-25","url":null,"abstract":"The Bermuda Triangle is located in the area of the archipelago between North and South America and the\u0000Dragon Triangle is located in the area of the archipelago in Southeast Asia. There is a great resemblance between\u0000these two triangular areas; both were formed following special geological and tectonic conditions. It is herein proposed\u0000that their creation stems from the change in location of the axis of rotation of the earth and, accordingly, the change in\u0000the location of the equator.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91391326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Measurement of Visibility and Present Weather Detection UsingScattering Technique of Light 利用光散射技术的能见度测量和当前天气探测
Volume 5, Issue 4 Pub Date : 2020-09-22 DOI: 10.46243/jst.2020.v5.i6.pp07-10
{"title":"Measurement of Visibility and Present Weather Detection Using\u0000Scattering Technique of Light","authors":"","doi":"10.46243/jst.2020.v5.i6.pp07-10","DOIUrl":"https://doi.org/10.46243/jst.2020.v5.i6.pp07-10","url":null,"abstract":"A forward-scatter meter measures a small portion of light scattered out of a light beam into a relatively\u0000narrow band of scattering angles. The forward-scatter meter measurement is then used to estimate the extinction\u0000coefficient; the scattered signal is assumed to be proportional to the extinction coefficient.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90640932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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