Evaluation of limb load asymmetry using two new mathematical models.

Quantitative measurement of limb loading is important in orthopedic and neurological rehabilitation. In current practice, mathematical models such as Symmetry index (SI), Symmetry ratio (SR), and Symmetry angle (SA) are used to quantify limb loading asymmetry. Literatures have identified certain limitations with the above mathematical models. Hence this study presents two new mathematical models Modified symmetry index (MSI) and Limb loading error (LLE) that would address these limitations. Furthermore, the current mathematical models were compared against the new model with the goal of achieving a better model. This study uses hypothetical data to simulate an algorithmic preliminary computational measure to perform with all numerical possibilities of even and uneven limb loading that can occur in human legs. Descriptive statistics are used to interpret the limb loading patterns: symmetry, asymmetry and maximum asymmetry. The five mathematical models were similar in analyzing symmetry between limbs. However, for asymmetry and maximum asymmetry data, the SA and SR values do not give any meaningful interpretation, and SI gives an inflated value. The MSI and LLE are direct, easy to interpret and identify the loading patterns with the side of asymmetry. The new models are notable as they quantify the amount and side of asymmetry under different loading patterns.

Microwave drying of selected greens and their sensory characteristics.

Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses are extremely high. Limited studies are available in the literature with regard to preservation of greens. The effect of microwave drying and storage on physical and sensory properties of selected greens (coriander, mint, fenugreek, amaranth and shepu) were therefore studied. Microwave drying was carried out at 100% power and a frequency of 2450 mHz. The drying time varied from 10 to 16 min for different greens. Microwave drying affected color, appearance and odor of all the greens. The relative reconstitution capacity (RRC) for different greens was coriander-10.3, mint-10.3, amaranth-38.3, fenugreek-31.7 and shepu-32.8. The RRC appeared to influence acceptability. Coriander and mint, which exhibited the lowest RRC (10.3%), had the lowest scores for flavor and color while amaranth, with the highest RRC (38.3%), had scores similar to those of fresh amaranth. Scores for the products prepared with dried fenugreek and shepu, although low, were not statistically significant. Microwave drying was highly suitable for greens such as amaranth; moderately suitable for shepu and fenugreek and less suitable for coriander and mint.

Maximization of lipid production by Rhodotorula gracilis CFR-1 using response surface methodology.

In this study, an attempt has been made to maximize the lipid production using response surface methodology (RMS). Levels of nitrogen, carbon, and inoculum were chosen as factors. The results indicated that inoculum level was very important in lipid production, followed by carbon and nitrogen levels. At higher levels of inoculum, the strain was found to be more tolerant to higher concentrations of sugar, and significantly increased lipid production was noticed. Through the fitted models of second order, as per RSM, carbon at 10.24%, nitrogen at 0.37 g/L, and inoculum at the 20% level resulted in maximum biosynthesis of lipids.

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown. With such a method, highly significant correlations have been shown between estimated total capsaicinoids and the determined pungency. The estimation of total capsaicinoids by any simple, reliable method is shown to be adequate for quality control of pungency of Capsicum fruits.

Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes.

Twenty-six mature ewes of an indigenous mutton breed, slaughtered and dressed conventionally, were used for the experiment described in this paper. The effect of three different conditioning temperatures and two methods of hanging posture on texture and palatability were assessed on leg muscles. Corresponding muscles from freshly slaughtered ewes were used as a control. A significant reduction was brought about in shear force in SM and BF muscles by different treatment combinations as compared with the control. There was, however, little variation in cohesiveness between treated and untreated BF and ST muscles. Holding carcasses at 14-15°C for 24 h, followed by chilling at 4-5°C for 24 h with pelvic hanging reduced shear values to the optimal level, as validated by sensory tenderness/toughness. The sensory parameters showed a significant difference between pelvic and Achilles tendon hanging. In all treatments pelvic hanging tenderised meat to a significantly greater extent than did Achilles tendon hanging.