Pub Date : 2020-10-03DOI: 10.46243/jst.2020.v5.i6.pp67-69
: Emblica phyllanthus Linn. or Gaertn Emblica officinalis one of the most important medicinal plants in Indian traditional systems of medicine (Ayurveda, Unani and Siddha). It is commonly known as Indian gooseberry or Amla. It is a well-known fact that all components of amla are effective in the treatment of different diseases. Of everything, fruit is the most essential element. In the Indian system of medicine, Amla fruit is commonly used as a diuretic, laxative, liver tonic, refrigerant, stomachic, restorative, anti-pyretic, hair tonic, and preventive for ulcers and common cold, fever; as alone or in combination with other herbs. Major chemical constituents, including tannins, alkaloids, polyphenols, vitamins and minerals, were revealed in phytochemical studies on amla. Biological potency is found in gallic acid, ellagic acid, emblicanin A&B, phyllembein, quercetin and ascorbic acid. Amla studies show its analgesic, anti-tussive, antiatherogenic, adaptogenic, cardio, gastro, nephro and neuroprotective, chemopreventive, modulatory and anticancer radio and chemotherapy properties. Amla is also reported to have powerful free radical scavenging activities that are efficient in the prevention and treatment of various diseases such as cancer, atherosclerosis, antioxidant, anti-inflammatory, anti-mutagenic, immunomodulatory, Diabetes, illnesses of the liver and heart. This article provides some information about amla and its nutritional properties.
{"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}
Pub Date : 2020-10-03DOI: 10.46243/jst.2020.v5.i6.pp70-79
The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.
{"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}
Pub Date : 2020-09-27DOI: 10.46243/jst.2020.v5.i6.pp49-66
The current study aims at analysing the health status of the male adults in the Government District Headquarters Hospital, Periyakulam at Theni District in Tamil Nadu State. For the purpose of the initial survey 120 adults receiving treatment at the Hospital were interviewed with the help of the doctors. From the 120 adults, fifty male members from lower socio-economic category in the age group of 40 to 60 years were approached and based on the clinical symptoms and general weakness as identified by a Physician, subjects were selected for the study. The subjects were supplemented with capsules made from cinnamon and cloves each 2g refers experimental group E1 and E2, whereas combination of cinnamon and cloves 1.5 g+0.5g refers E3 and 0.5g+1.5g refers group E4. Significant difference was observed in BMI of all the experimental groups due to significant reduction in mean body weight of the diabetics after supplementation, and also the haemoglobin and lipid levels of all the diabetics of the Experimental groups E1, E2, E3 and E4 found to decrease than the initial values except the control group after supplementation of spice capsules at 5 per cent level, whereas control group did not show any significant change.
{"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}
Pub Date : 2020-09-24DOI: 10.46243/jst.2020.v5.i6.pp01-06
The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more appealing and tasty than the plain cookies of control treatment
{"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}
Pub Date : 2020-09-24DOI: 10.46243/jst.2020.v5.i6.pp26-36
In this study, we developed user friendly rainfall forecasting system based on Back propagation Neural Network using MATLAB 7.10 to forecast Hourly rainfall in Chennai region. The dataset of 31488 samples has been collected from Nungambakkam Meteorological Station, Chennai for the period of 2005 to 2015. The data was organized into day-wise hourly recordings as well as day-wise, maximum, minimum, average data of Relative Humidity (RH), Temperature, Pressure and Wind Speed along with Rainfall data. The collected dataset has been used both for training and for testing the data. The developed system gives more accuracy of 94.8197% when the training data set is 55% and the testing data set is 45% with least Mean Squared Error (MSE) value 0.012437.
{"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}
Pub Date : 2020-09-24DOI: 10.46243/jst.2020.v5.i6.pp37-41
Anisha Francis, Twinkle Dhiman, K. S. Mounya
Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were added as possible adulterants in milk and milk products. This article provides some information about adulteration of milk and their detection process.
{"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}
Pub Date : 2020-09-24DOI: 10.46243/jst.2020.v5.i6.pp42-45
Food is one of the basic needs for every living being and is very important aspect for life. But now a day’s foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of food. Adulterants like metanil yellow (an artificial colour) is used to intensify the colour of the turmeric powder also adulterants like chalk powder, brick powder and toxic substances are added to gain profit and to lower the cost so as to compete with the market. Such adulterants can lead to anaemia, paralysis, brain damage, stomach disorders and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and harvested. Contaminated spices have been reported to cause some diseases and spoilage caused by food. This article provides some information about adulteration of spices.
{"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}
Pub Date : 2020-09-22DOI: 10.46243/jst.2020.v5.i6.pp11-18
: In this era of Internet, the issue of security of information is at its peak. One of the main threats in this cyber world is phishing attacks which is an email or website fraud method that targets the genuine webpage or an email and hacks it without the consent of the end user. There are various techniques which help to classify whether the website or an email is legitimate or fake. The major contributors in the process of detection of these phishing frauds include the classification algorithms, feature selection techniques or dataset preparation methods and the feature extraction that plays an important role in detection as well as in prevention of these attacks. This Survey Paper studies the effect of all these contributors and the approaches that are applied in the study conducted on the recent papers. Some of the classification algorithms that are implemented includes Decision tree, Random Forest , Support Vector Machines, Logistic Regression , Lazy K Star, Naive Bayes and J48 etc.
{"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}
Pub Date : 2020-09-22DOI: 10.46243/jst.2020.v5.i6.pp19-25
The Bermuda Triangle is located in the area of the archipelago between North and South America and the Dragon Triangle is located in the area of the archipelago in Southeast Asia. There is a great resemblance between these two triangular areas; both were formed following special geological and tectonic conditions. It is herein proposed that their creation stems from the change in location of the axis of rotation of the earth and, accordingly, the change in the location of the equator.
{"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}
Pub Date : 2020-09-22DOI: 10.46243/jst.2020.v5.i6.pp07-10
A forward-scatter meter measures a small portion of light scattered out of a light beam into a relatively narrow band of scattering angles. The forward-scatter meter measurement is then used to estimate the extinction coefficient; the scattered signal is assumed to be proportional to the extinction coefficient.
{"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}
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