Superstatistics of Schrödinger equation with pseudo-harmonic potential in external magnetic and Aharanov-Bohm fields.

In this work, the thermodynamic properties of pseudo-harmonic potential in the presence of external magnetic and Aharanov-Bohm fields are investigated. The effective Boltzmann factor in the superstatistics formalism was used to obtain the thermodynamic properties such as Helmholtz free energy, Internal energy, entropy and specific heat capacity of the system. In addition, the thermal properties of some selected diatomic molecules of N 2 , C l 2 , I 2 and C H using their experimental spectroscopic parameters and the effect of varying the deformation parameter of q = 0,0.3 , 0.7 were duly examined.

Effect of Simultaneous Snail Slime-aided Degradation and Yeast Fermentation on Terpenoid Composition of Plantain Pseudostem Waste.

BACKGROUND: In this study, local sustainable enzyme sources involving excised digestive juice of African land snail and yeast were utilized to achieve the simultaneous saccharification (SSF) and fermentation (SSF) of plantain pseudostem (PPS) waste, and afterwards their effects on terpenoids using gas chromatography coupled to a flame ionization detector (GC-FID), were examined. METHODS: The most abundant terpenoids were found in the order α-pinene > borneol > camphor > humulene > ß-caryophellene, while the least in abundance were cis ocimene (8.78x10-6 mg/100g), and cyperene (1.81x10-5 mg/100g). The application of exclusive fermentation and SSF respectively elevated azuluene by 95.46 and 99.6%, while pinene-2-ol was elevated by 83.02 and 98.57%, respectively. RESULTS: Both exclusive fermentation and SSF had no effect on myrcene, cyperene, ethyl cinnamate, germacrene b, valencene, beta selinene, aromadendrene, and taraxerol, while the degree of degradation of some of the terpenoids by both processes was respectively as follows; gama muurolene (100%), ß-caryophyllene (97.60 and 93.14%), α-terpinenyl acetate (91.95 and 83.16%), geranyl acetate (94.81 and 43.87%), and terpinen-4-ol (94.40 and 57.00%). CONCLUSION: The findings of this study encourage the imminent application of simultaneous saccharification and fermentation for the enhancement of bioactivities of terpenoids.

Properties of Oils From Plantain Pseudostem Biotransformed Using Crude Local Enzyme Sources: A Comparison of Poultry Feed Oil.

OBJECTIVES: Plantain Pseudostem (PPS) wastes were biotransformed by applying Simultaneous Saccharification and Fermentation (SSF) using excised snail digestive juice and yeast slurry, and their oil properties compared with oils from commercially sold poultry feeds (PF). Patents suggesting the inclusion of certain additives (US20090226558A1), spices (US5741508A), cysteamine (US4711897A), and dextrin (US6326051B1) in animal diets are regarded as expensive, thus, requiring cheaper and readily available sources of growth. METHODS: The analysis of their free radical scavenging potentials was carried by spectrophotometry, while fatty acids, volatile fatty acids, essentials oils, and phytosterols were determined by chromatography. RESULTS: After biotransformation, the melting point, specific gravity, acid, and peroxide values of the oils from SSF-PPS were significantly lower than those of PF, and showed elevations of C6:0- C18:1(trans-9) fatty acids, palmitic, stearic, γ-Linolenic, α-linolenic, behenic, and lignoceric acids. Camphene, ß-phelandrene, eugenol, ß-elemene, bicyclogermacrene, guaiol, tetradecanoic acid, and hexadecanoic acid levels decreased when PPS was biotransformed. Lactic (1575.75 mg/100g), acetic (1234.26 mg/100g), propionic (845.74 mg/100g), and n-butyric (68.56 mg/100g) acids were the predominant Volatile Fatty Acids (VFAs) in the SSF-PPS oils, which were higher than those found in the PF oil while PF oil contained higher campesterol, Stigmasterol, and 5-avesmasterol. The 2,2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 1,1-diphenyl-2- picrylhydrazyl (DPPH), superoxide, and nitric oxide radical scavenging potentials of PPS oil at high concentrations after biotransformation were equivalent to the standards and the PF oil. CONCLUSION: This study has shown that biotransformation involving snail digestive juice and yeasts extensively improves the oil qualities of agricultural residues sufficient enough for poultry nutrition.

Impact of changes in fermentation time, volume of yeast, and mass of plantain pseudo-stem substrate on the simultaneous saccharification and fermentation potentials of African land snail digestive juice and yeast.

This study was carried out to investigate the effect of variations in mass of plantain pseudo-stem waste, volume of yeast used, and fermentation time on the product yield resulting from simultaneous saccharification and fermentation using digestive juice of African land snail and yeast. The experiment was divided into three stages which included a total of fifty seven (57) experimental setups containing sixteen (19) different combinations of the varied substrates. The results show that by varying the mass of plantain pseudo-stem waste, the production of ethanol was optimized at a mass of 250 g, which yielded 125.6 ml ± 3.5 of distillate and a percentage ethanol composition of 25.0 ± 3.6. While varying the volume of yeast used between 50 and 250 ml, with 250 g of plantain pseudo-stem waste, 250 ml of snail digestive juice and 4 g garlic for 24 h, acetic acid was detected in the setup containing 200 ml of yeast, but was not detected in similar experimental setups containing 6 g garlic. The optimum ethanol production while varying the volume of yeast slurry was recorded to be 182.3 ml ± 4.9 of distillate with 28.0% ± 1.0 ethanol composition. Variations in fermentation periods had the greatest impact on the percentage composition of ethanol and the volume of ethanol produced showing the best fermentation period for obtaining optimal ethanol production to be at 96 h. These findings show that the best specifications for the optimum production of ethanol from a 250 g of plantain pseudo-stem waste using 250 ml snail digestive, are 200 ml of yeast slurry, 6 g of garlic to ferment for a period of 96 h.