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The research study aimed to investigate the perspectives of students regarding Abusive supervision in their division of secondary education. The design of the research study was descriptive and quantitative in nature. A survey method was used for data from the sample of the study. The population of the study consisted of students of government boys' secondary school districts in Lahore. Thirty-one secondary schools were taken as a sample through the lottery method. There were 150 students from the secondary level taken as a sample through a random sampling technique. A survey questionnaire was distributed among students after taking permission from the school head through a consent letter. The response rate was 95%. The researcher used a self-developed questionnaire for data collection. Data were analyzed through frequency, mean score and standard deviation of each statement was calculated. It was concluded that abusive supervision has become a serious problem at the secondary school level which may be solved.

The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field of research, without heat or any chemical treatment. The starch–fatty acid complexes were produced with three different fatty acids, i.e. stearic acid (T1), palmitic acid (T2) and lauric acid (T3). The complexes were analyzed through various techniques. The results reveal that the complexing index (CI), swelling power (SP) and solubility (S) for T1 were significantly higher compared to T2 and T3. In X-ray diffraction (XRD) studies, relatively lower crystalline (V-type pattern) structures were obtained for the samples T1–T3, where T2 showed the highest crystallinity amongst all. Fourier transformed infrared (FTIR) spectra showed characteristic bands i.e., OH, C=O, C–O and long-chain CH2 functionalities thus confirming the overall incorporation of acids into glycoside moieties. The Scanning electron microscopy (SEM) analysis showed sub-crystalline matrix structures with fewer or no spherulites indicating the overall incorporation of acids in starch. The samples showed relatively low thermal stability in the thermal gravimetric analysis (TGA) in the range of 180 to 280 °C. These results suggest that high speed homogenization had the potential for the development of green and biocompatible maize starch–fatty acid complexes.

In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes. Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

In the current studies, crude and subsequent fractions of Aconitum violaceum aerial parts were screened for their toxicity, antimicrobial effects as well as antioxidant potential. Phytochemically, the plant is enriched in alkaloids alongside anthraquinones (present in ethyl acetate fraction (AV3) and saponins (detected in chloroform fraction (AV2). In Brine shrimp lethality assay, AV3 was the most potent (59 %) in killing Artemia naupili larvae at a dose of 1000 µg/mL. AV3 exhibited strongest antimicrobial effect against the bacteria E. coli (80 %) and S. flexneri (76 %) as well as against the tested fungi, A. niger (86 %) respectively. However, chloroform fraction (AV2) was the most effective (almost 90 %) antifungal against A. niger and C. albicans. Overall, strong antioxidant activity was observed for AV3 with IC50 values of 120.04 ± 0.4 µg/mL (65.4 ± 0.01 standard) in DPPH and 125.1 ± 0.3 µg/mL (2.0 ± 0.03 standard) in ABTS free radical assays. AV3 showed promising inhibition against acetylcholinesterase (AChE) 70 ± 0.8 % and butyrylcholinesterase (BChE) 57 ± 0.2 % at dose of 100 µg/mL thus confirming a potent invitro cholinesterase inhibitory effect. The overall results indicated strong biological potential of ethyl acetate fraction obtained form A. violaceum and a possible new therapeutic source could be formulated from its pure isolates. Resumen. En este estudio, se analizaron debido a su toxicidad, las fracciones crudas y posteriores de las partes aereas de Aconitum violaceum, sus efectos antimicrobianos y potencial antioxidante. Fitoquimicamente, la planta esta enriquecida en alcaloides junto con antraquinonas (presentes en la fraccion de acetato de etilo (AV3) y saponinas (detectadas en la fraccion de cloroformo (AV2). En el ensayo de letalidad del camaron en salmuera, AV3 fue el mas potente (59%) para matar las larvas de Artemia naupili a una dosis de 1000 μg / ml. AV3 mostro el efecto antimicrobiano mas fuerte contra las bacterias E. coli (80 %) y S. flexneri (76 %), asi como contra los hongos probados, A. niger (86 %) respectivamente. Sin embargo, la fraccion de cloroformo (AV2) fue el antifungico mas eficaz (casi el 90%) contra A. niger y C. albicans. En general, se observo una fuerte actividad antioxidante para AV3 con valores de CI50 de 120.04 ± 0.4 μg / ml (65.4 ± 0,01 estandar) en DPPH y 125.1 ± 0.3 μg / mL (2.0 ± 0.03 estandar) en ensayos de radicales libres ABTS. AV3 mostro una inhibicion prometedora contra la acetilcolinesterasa (AChE) 70 ± 0.8 % y la butirilcolinesterasa (BChE) 57 ± 0.2 % a una dosis de 100 μg / mL confirmando asi un potente efecto inhibidor de la colinesterasa in vitro. Todos los resultados indicaron un fuerte potencial biologico de la fraccion de acetato de etilo obtenida de A. violaceum y se podria formular una posible nueva fuente terapeutica a partir de sus aislados puros.

BackgroundElectronic health tools are of little use if the intended user lacks the skills to effectively engage them. Engaging eHealth requires a skill set, or literacy, of its own. The present study is an effort to probe the relationship of education and Institution (Independent Variables) with the usage and expertise in eHealth literacy (Dependent Variables) among university students. The research is conducted in 16 Higher Education Commission (HEC) Pakistan’s recognized universities in Lahore. Both male and female students ranging from BS to PhD programs were the focus of the research.MethodsQuantitative data was collected through survey method using stratified random sampling technique. There were different kinds of strata in population i.e. general universities, health sciences universities, engineering universities and animal sciences universities etc. The research encompassed a total of 89,664 students in 16 universities, from which sample size of 1513 was drawn through research advisor table (2006). Proportional allocation formula was used to specify the number of respondents from each university. Non-parametric statistics was used since data was not normally distributed. Kruskal-Wallis H test and Mann-Whitney U test were applied to measure the difference of effect of groups of independent variables on the dependent variables.ResultsThe level of using digital health literacy was not same for all students, as the students of PhD and BS/Masters were significantly different from each other in terms of their usage of digital health literacy. Level of education showed a significant influence on level of expertise in eHealth literacy, confirming that changing the level of education had an effect on level of expertise in digital health literacy, but the size of effect was smaller. MS/MPhil and PhD students were significantly different from each other in their expertise in digital health literacy.ConclusionResults of the study depicted that belonging to different categories of educational levels differently affect the level of usage and that of expertise in digital health literacy among university students.

The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed significantly higher (P

In the last few decades, surfactants and electrolyte interaction has gained considerable attention of researchers due to their industrial and domestic applications. In this work, the effects of electrolyte (NaCl) on the critical micelle concentration (CMC) of the cationic surfactant cetyltrymethyl ammonium bromide (CTAB) at different temperatures were investigated through different techniques such as conductometry, surface tensiometer and viscosimeter. The results showed that the values of CMC of CTAB decreased with the increase in temperature as well as with the addition of NaCl. The value of CMC for pure CTAB was calculated 0.98M at 303K, which was observed to decrease as temperature increased and got value of 0.95M at 318K. Moreover the addition of electrolyte NaCl into the surfactant lead to lowering of the CMC and obtained value of 0.90M at 3M of NaCl, indicating significant electrostatic interactions between surfactant and electrolyte. Moreover the degree of ionization(α) calculated for pure cationic surfactant CTAB was 0.219, which tends to increase with the addition of electrolyte, while that of counter ion binding values (β) was observed to decrease from 0.780 to 0.201. Furthermore, the conductivity of charged micelle of surfactant and free ions of electrolyte contributed to electric conductivity of aqueous micellar solution of surfactant. The results can be helpful to develop better understanding about interaction between electrolyte and surfactant.

Fresh button mushrooms (Agaricus bisporus) were harvested and treated with a solution of 1.5% CaCl2 + 0.5% citric acid and stored for 16 days at 12 °C. The effects of this treatment on firmness, weight, color, cell wall compositions (cellulose and chitin) and cell wall degrading enzymes (cel1ulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase) were investigated during post-harvest storage. The expressions of major genes (Cel1, Glu1, Chi1 and PAL1) involved in cell wall degradation during post-harvest storage were also monitored. The results revealed that the post-harvest chemical treatment maintained better firmness, weight, color and inhibited cellulase, beta-1, 3 glucanase, chitinase and phenylalanine ammonialyase activities. These findings showed that the down-regulation of cell wall degrading enzymes is a possible mechanism that delays the softening of button mushrooms by the application of combined chemical treatment.

This study aims to extract acorn protein isolate (API) from locally abundant waste acorn fruit and investigate its emulsification behavior by mixing different protein (0.1-2% w/v) and oil volume concentrations (5-45% v/v). Significant decrease in emulsifying activity index (EAI) and an increase in emulsifying stability index (ESI) were observed with an increase in API concentrations (P 0.05). Droplet sizes of emulsions and viscosity were observed to decrease significantly (P 0.05) with increase in API concentration while the increase was observed in interfacial protein concentration (Г). In contrast, increase in oil volume concentration results in increase of droplet sizes, packing fractions and viscosity, while decrease in Г values was observed. The results reveal that main fractions of API (66.2-14.4 kDa) were migrated to oil-water interface for emulsion stabilization. These results demonstrate the potential application of API in food formulation and development.

This chapter introduces the recovery and composition, gelation, and emulsifying properties of sweet potato protein (SPP), as well as the preparation and antioxidant activity of its hydrolysates. It starts by presenting an overview of SPP and its hydrolysates, followed by the recovery and composition of SPP as affected by oxidative browning inhibitors and isolation techniques. It then explains the gelation properties of SPP and their gel microstructure, followed by an introduction of the emulsifying properties of SPP as affected by pH and high hydrostatic pressure. By the end of the chapter, the preparation and antioxidant activity of SPP hydrolysates are presented, as well as the identification and characterization of SPP’s antioxidant peptides.

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum showed reduction of amide and S–H functionalities in MRPs with complete intermixing of glucose in MRP3. Scanning electron microscopy indicated changes in the morphology of MRP3 which also exhibited promising antioxidant effect. Significant decrease (P

Abelmoschus esculentus is an economically important medicinal plant grown in tropical and sub-tropical parts of the world. This paper was aimed to review the biological characteristics and its health benefits against certain diseases. Different parts of Abelmoschus esculentus are used for various purposes. Its immature fruits are consumed as vegetables, used in salads, soups and stews, fresh or dried form. Abelmoschus esculentus mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of Abelmoschus esculentus binds cholesterol and bile acid carrying toxins dumped into it by the liver. Abelmoschus esculentus seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. Abelmoschus esculentus is rich source of phenolic and flavonoids. These phytochemicals are responsible for its high antioxidants and antimicrobial activity. Abelmoschus esculentus has vast potential of health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers s. Overall, Abelmoschus esculentus is an important plant with diverse biological properties and potential health benefits. Abelmoschus esculentus possesses high contents of fibers. These fibers help to stabilize blood sugar because their main function is to regulate the rate of sugar absorption from the intestinal tract. The fibers present in A. esculentus play a vital role in minimizing blood sugar level in the body, assisting along with diabetes. These fibers also help to support the level of blood sugar by slowing down the process of sugar absorption through the intestines. Abelmoschus esculentus is also recognized for having high antioxidants activity. Different parts of A. esculentus are rich source of phenolic compounds, largely flavanols derivatives and oligomeric catechins. These phenolic compounds have attained a lot of importance among other antioxidants. So, it is a good supplier to antioxidant status as well as a promising chemo-preventive agent.

The application of biopolymers such as protein and polysaccharides is becoming increasingly popular due to their remarkable gelling property under certain conditions. In this work, the effects of gelation together with phase separation in the restricted geometries were studied in detail for whey protein isolate (WPI) and polysaccharide mixtures. The results showed that phase separation of the constituents was highly dependent on the concentration of the constituent in the mixture. The results clearly demonstrated that the properties of the system would be different if the size of the final morphological structure of droplet is reduced. The effect of kinetics on the phase separation was also investigated in this study. It was concluded that the microstructure of droplet exhibited different amounts of phase separation before settling where the whole WPI was observed to form the shell, while the polysaccharide was observed to form the core of microstructure. Practical Applications This study provides practical and theoretical information regarding the monodisperse particles of a phase separating and gelling biopolymer mixture of whey protein isolate, gellan gum and locust bean gum which have importance in controlling the kinetics of phase separation to impart stability and desired textural properties to a food product.

Because of the short shelf life of button mushroom, its long-term preservation efforts gained momentum. In this study, we evaluated the efficiency of chemical dips for quality maintenance of button mushrooms during storage and compared three different treatments: water (CK), T1 (2.5% w/v CaCl2, 0.5% w/v citric acid) and T2 (2.5% w/v CaCl2, 0.5% w/v citric acid, 3% w/v sorbitol). Changes in weight, firmness, color, malondialdehyde (MDA), hydrogen peroxide (H2O2), hydroxyl radical (-OH), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) were determined. As compared to control, T1 and T2 maintained weight, color and texture during storage. Downregulations in H2O2, −OH and MDA contents were observed, whereas the activities of SOD, CAT, POD and APX were increased. T2 was more efficient in maintaining quality and reducing oxidative stress of button mushrooms within 6 days, while T1 showed the same effects for 12 days as compared to CK. Practical Applications Mushrooms are nutritionally and medicinally important and delicate food stuff. Several techniques have been employed for the preservation of mushrooms in order to cater the shorter shelf life problem of mushrooms. The integrated treatment employed in our study showed significant enhancement in the shelf life of mushrooms at 12C for 12 days. From this study, it can be assumed that these treatments can increase the shelf life of mushrooms for 1 week at room temperature and 1 month at 4C. This treatment is considered cost-effective, durable and safe. The components are easily available and have no side effects on food, consumer and environment. Furthermore, it can be introduced in domestic as well as in commercial levels for preservation of mushrooms. It can increase the mushroom shelf life and can decrease mushroom spoilage. This study suggests further investigations about application of this treatment for preservation of other perishable food stuffs.

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600 MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.

Rheology modification of the complex fluids has been addressed using the competency of the selected natural materials. This article reports the efficacy of the microparticles of the naturally available material neem (Azadirachta indica) powder as rheology modifier, which in turn offers better consistency, firmness, as well as nutrient value to the emulsions containing juice of Aloe barbadenis Miller, which can be effectively used for the preparation of foods, pharmaceuticals and personal care products. These results showed that the oil‐water emulsions containing aloe vera juice emulsified with coconut milk protein exhibited useful dynamic viscoelastic behavior, with improved consistency and rheology because of the addition of microparticles of neem. Neem microparticles offered higher yield stress and apparent viscosity. This rheology modifier material can potentially eliminate or reduce the use of synthetic chemical thickeners, texturizers, etc.

Buddlejol (1), a new sterol, has been isolated from the ethyl acetate soluble fraction of the antispasmodic plant Buddleja asiatica along with stigmasterol (2), lignoceric acid (3), taraxerol (4) and α-amyrin (5), respectively. The structure of Buddlejol (1) was established as (24S)-stigmast-5,22-diene-7β-ethoxy-3β-ol by spectral analysis and comparison with closely related structures. Buddlejol revealed to be a competitive inhibitor of chymotrypsin with the Ki value of 10.60 µM as indicated by Lineweaver–Burk and Dixon plots and their re-plots against its chymotrypsin inhibition assay, while the other compounds showed less inhibitory potential. The bioassay-guided isolation was stimulated by the preliminary cytotoxic screening of various fractions of B. asiatica.

The effect of high hydrostatic pressure (HHP) treatments on the physicochemical properties of sweet potato protein (SPP) emulsions at three pH values (3, 7 and 8) was investigated. The emulsifying activity index (EAI) and the emulsifying stability index (ESI) of all emulsions at the different pH values were significantly increased by the HHP treatments ( P P P

Fresh button mushrooms (Agaricus bisporus) were harvested and treated with a solution of 1.5% CaCl

Summary The influence of high hydrostatic pressure (HHP) treatment on the physicochemical and emulsifying properties of sweet potato protein (SPP) at various concentrations, e.g. 2%, 4% and 6% (w/v, SPP-2, SPP-4 and SPP-6), was investigated. Significant differences in hydrophobicity, enthalpy of denaturation and solubility were observed (P

The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P

Buddleja asiatica essential oil from the leaves by hydrodistillation was subjected to gas chromatography/mass spectrometery analysis which revealed the presence of 17 constituents out of which 14 were identified as: four monoterpenes hydrocarbons, four oxygenated monoterpenes, one hydrocarbon sesquiterpenes and five oxygenated sesquiterpenes. The major constituent being found was 1,8-cineole (38.1%) while β-sinensal, 1, 10-seco-1-hydroxy-calamenen-10-one and α-phellandrene were found to be in 11.8%, 10.2% and 5.8%, respectively. The essential oil exhibited 66% strong antibacterial activity against Shigella boydii while in fungicidal assay, it revealed an outstanding 79% inhibition against Aspergillus flavus. The essential oil showed outstanding acetylcholinesterase (IC50 5.2 μM) and butyrylcholinesterase inhibitory effect (IC50 27.9 μM) as compared to standard drugs respectively.