Archives-September 2014

Majority of refrigerator works on vapor compression refrigeration system. The system consists of compressor, condenser, expansion valve and evaporator. The performance of the system depends on the performance of all components of the system. The main objective of the present study is to study the performance of a domestic refrigerator by placing shell and tube type heat exchanger immediately after the condenser to extract more amount of heat by sub cooling process by using ammonia as an external cooling media.

This study encompasses a collection of reviews given by researchers regarding highlighting the importance of employee commitment on loyalty and its consequences. The core idea has derived from the current scenario where organizations are putting forward their efforts to retain their employees for the success and goodwill of their own. This article is featuring a complete and comprehensive study work that can help organizations and managements to drive out best outcomes of their employees. The information provided in this article has enclosed by the data received through 220 structured questionnaires. From the top leading organizations working in two main provinces of Pakistan this data was collected to ensure the accuracy of information. Data was further analyzed through Statistical Software of Social Sciences (SPSS) and hypotheses were tested through Structural Equation Modeling (SEM) Technique. All hypotheses were accepted which means motivation and commitment of employee imparts a significant contribution in the loyalty of that employee. In this context, this paper makes a humble attempt to clear the concept behind the relationship of employee commitment with loyalty and motivation.

The freeze drying behaviour of local cheese was modeled using conservation laws of mass and energy balances such as Fick’s law of mass transfer, Fourier’s law of heat conduction and the Ideal gas equation. The three models developed and simulated are the drying rate, the moisture content and the energy balance models. Three different samples of cheese labeled A, B and C obtained from Bida, Suleja and Kontagora respectively all in Niger State of Nigeria were used to investigate the drying characteristics of local cheese. The analysis of the moisture contents showed that the moisture contents decreased with drying time and that the final moisture content at any time depends on the initial moisture content. Sample A with initial moisture content of 0.0124 kg has a final moisture content of 0.00097kg after 5 hours of drying, while samples B and C with initial moisture contents of 0.009kg and 0.0104kghave their final moisture contents of 0.00001kg and 0.00010kg respectively at the end of 5 hours. When the effect of temperature on moisture loss was studied, it was observed that the moisture loss increased as the freeze drying temperature was increased from 278 to 298K. Results also revealed that moisture loss depends on the initial moisture contents of samples. For this investigation, Samples A, Band C with initial moisture contents of 0.0124kg, 0.0138kg and 0.0104kg have moisture losses of 0.00420kg, 0.00440kg and 0.00363kg respectively at the highest freeze drying temperature of 298K. When the drying rates of samples was investigated, it was found that the drying rates decreased as the moisture contents decreased and which is also a function of the initial moisture contents of samples. The validation of the model was done by carrying out statistical precision analysis which compared the experimental results with those of the output of the models. From the results, the drying rate model showed 75 % agreement with the experimental results (i.e R2 value of 0.75), with a standard error of 3.27X10-5 and a variance of 5.37X10-8, the moisture content model interprets about 98.44 % of the experimental results with a standard error of 7.04X10-4 and the variance of 2.79X10-6, while the energy balance model showed about 99.0 % agreement with the experimental results with a standard error of 2.16X10-5 and a variance of 3.32X10-7.

Cookies are one of the best known quick snack products. Cookies play important role in human diet since these contain naturally high amounts of valuable nutrients like soluble fibers, carbohydrates, proteins, unsaturated fatty acids, vitamins, minerals, etc. In the present study, the cookies samples were analyzed for their physicochemical properties, proximate composition and microbial load and were compared with each other. The results revealed that there was significant difference in the proximate composition between the samples with respect to each other at p>0.05. No significant difference was observed in most of the determined physicochemical properties of the samples. Moreover, the microbial load of the samples was found to be in acceptable range. Hence the study ascertains that the sensory qualities may be similar as there was very slight change in the physicochemical characteristic and which are acceptable for everyone.

Reinforced Concrete (RC) structures get deteriorated due to numerous reasons like cracks, cover concrete spalling, large deflection, etc. The identified the factors responsible for these deteriorations are due to increasing load, rebar corrosion, earthquake occurrence, environmental effects and accidental impact on the structure. It is always preferable to strengthen the structures rather than rebuild them. Therefore, repair and rehabilitation have become an increasingly important challenge for the reinforced cement concrete structures in recent years. The tools such as STRAP, ETABS, ANSYS, and STAAD play pivotal role in the detailed analysis of RC structures. It was intended to model the stiffness of RC beam attached with external truss using STAAD Pro. The result indicates that the strengthening of RC beams with external truss could provide an appreciable increase in the stiffness of reinforced concrete beams. It is evident that the stiffness and strength of the beams strengthened with external truss substantially increased up to 4250 kN.m. Also the results of stiffness according to theoretical calculation were found to be almost similar to that of STAAD results.

The English pronunciation of the Panjabi learners is highly aggressive giving rise to defective pattern of speech in English. For example they don’t use labio-dental sounds or they are unaware of silent sounds in English words like /m/ in tomb. The present paper aims to analyze the phonetic and phonological patterns of English and Panjabi as taught by teachers in some schools. The structural approach is preferred over other approaches in this paper. This approach suits to English and Panjabi as the phonological structures of both the languages is of contrastive nature rather than identical or similar one. Both the languages are spoken and used in teaching. The structure is taken as an arrangement and combination of phonological units, not in the sense that of as grammarians use like word structure, noun formation, morphological constructions, etc. Veritably, Panjabi is written as it is spoken, whereas English is not spoken, as it is written, thereby causing doubts in the minds of the learners.

Persian shallot grows as a wild plant in some mountains of Iran. Persian shallot, a bulb producing plant from Alliaceae, is a wildly growing plant collected for its bulbs. Bulbs of Persian shallot, called “Mooseer” in Farsi, are oval, white skinned, usually of one and rarely of two main bulbs and are completely different from common shallot (Allium ascalonicum). In this study, various physical properties of Persian shallot were determined at a moisture content of 68.62% w.b. The equatorial diameters, polar diameters, shape index, volume and density were 36.647 ±3.30 mm, 33.242 ± 3.47 mm, 1.0898 ± 0.07, 3.5106 ± 0.961 cm3 and 5211.292 ± 1108.463 Kg.m-3, respectively. The static coefficient of friction was obtained on the plywood surface followed by the glass and the galvanized iron sheet surfaces. The shear strength increased with an increase in loading rate. Linear model for describing the mass of Persian shallot, by applying dimensional characteristics and volume was investigated. The results showed that mass modeling of Persian shallot based on oblate spheroid shaped volume (Vosp) and geometric mean diameter (Dgm) are the most appropriate models, respectively.

Now a days in pharmaceutical cadre, multiparticulate dosage forms have shown much importance over single-unit dosage forms. The main objective of designing multiparticulate dosage form is to develop a reliable formulation that has advantages over single unit formulation. It is devoid of the danger of alteration in drug release profile and formulation behavior due to unit to unit variation. The present research emphasizes mainly on qualitative study of “Bottom-Spray Wurster Technology”, by formulation of multiparticulate modified release pellets of tolterodine- tartrate. The aim of the present study is to investigate the feasibility of the Wurster process for preparing modified release pellets and subsequently to evaluate the effects of some independent process variables i.e. inlet air temperature, product temperature, exhaust temperature, atomization speed, spray pump speed and atomization air volume.

In this paper we derive new formulas for the number of spanning trees, of some product graphs such as cartesian product, tensor product, composition product, normal product, and strong sum using linear algebra, Chebyshev polynomials and matrix theory techniques.

An attempt has been made to prepare mixed metal oxide (MMO) nanoparticles of Zr, Al, Si by sol-gel route from commercially available zircon flour, fly ash and aluminum metal respectively. Isopropoxides of zirconium and silicon from zircon and isopropoxides of alumino silicates from fly ash were prepared in separate experiments by alkoxylation of corresponding fluorides/fluoro acids that were obtained by digesting separately, zircon and fly ash respectively in hydrofluoric acid. Aluminum isopropoxides was prepared by alkolxylation of sodium aluminate that was prepared by dissolving aluminum metal in sodium hydroxide. MMO nanoparticles was obtained by neutralizing the isopropoxides of zircon and fly ash (1:1, v/v) respectively with aluminum isopropoxide. SEM and TEM analysis of the MMO nanoparticles revealed that the average size of primary particle is in the range of 2nm to 4 nm. EDAX of MMO nanoparticles indicated presence of aluminum (Al), zirconium (Zr) and silicon (Si) and oxygen (O).Compressive strength of poly(methyl methacrylate) [PMMA] reinforced with MMO nanoparticles was found to be superior to that of neat PMMA and PMMA composites reinforced with MMO micron particles.