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Purpose: Based on affective event theory (AET), this study aims to unpack the association between team relationship conflict and employees' subjective career success by examining the mediating role of negative emotions and the moderating role of emotional intelligence. Design/methodology/approach: Using Mplus 8.1, the study analyzes multi-level, multi-wave data collected from 288 employees in 51 teams across Pakistan. Findings: The results indicate that team relationship conflict is negatively associated with employees' subjective career success, both in terms of career satisfaction and job satisfaction. While employees' negative emotions partially mediate this negative relationship, emotional intelligence moderates the association between team relationship conflict and negative emotions, such that individuals with higher emotional intelligence experience less negative emotions. Originality/value: This study advances career research by demonstrating how and when team relationship conflict is related to employees' subjective career success. It also extends current understanding of the mediating and moderating mechanisms behind the association between team relationship conflict and employees' subjective career success. [ABSTRACT FROM AUTHOR]

Generally, stochastic functional differential equations (SFDEs) pose a challenge as they often lack explicit exact solutions. Consequently, it becomes necessary to seek certain favorable conditions under which numerical solutions can converge towards the exact solutions. This article aims to delve into the convergence analysis of solutions for stochastic functional differential equations by employing the framework of G-Brownian motion. To establish the goal, we find a set of useful monotone type conditions and work within the space C r ((− ∞ , 0 ] ; R n) . The investigation conducted in this article confirms the mean square boundedness of solutions. Furthermore, this study enables us to compute both L G 2 and exponential estimates. [ABSTRACT FROM AUTHOR]

This article investigates the Carathéodory approximation scheme for stochastic differential equations (SDEs) in the G‐Lévy process framework. In the context of the G‐Lévy process, the possibility of SDE solutions has been developed. The solution's boundedness and uniqueness have been discussed. The convergence of approximate Carathéodory solutions xi(t),i≥1$$ {x}^i(t),\kern0.3em i\ge 1 $$ to the unique solution x(t)$$ x(t) $$ of the given SDEs has been determined. The G‐Lévy framework is used to obtain exponential estimates for solutions to SDEs. An example has been provided to validate the results. [ABSTRACT FROM AUTHOR]

During the past two years, the novel coronavirus pandemic has dramatically affected the world by producing 4.8 million deaths. Mathematical modeling is one of the useful mathematical tools which has been used frequently to investigate the dynamics of various infectious diseases. It has been observed that the nature of the novel disease of coronavirus transmission differs everywhere, implying that it is not deterministic while having stochastic nature. In this paper, a stochastic mathematical model has been investigated to study the transmission dynamics of novel coronavirus disease under the effect of fluctuated disease propagation and vaccination because effective vaccination programs and interaction of humans play a significant role in every infectious disease prevention. We develop the epidemic problem by taking into account the extended version of the susceptible-infected-recovered model and with the aid of a stochastic differential equation. We then study the fundamental axioms for existence and uniqueness to show that the problem is mathematically and biologically feasible. The extinction of novel coronavirus and persistency are examined, and sufficient conditions resulted from our investigation. In the end, some graphical representations support the analytical findings and present the effect of vaccination and fluctuated environmental variation. [ABSTRACT FROM AUTHOR]

In this paper, the radial basis function (RBF) collocation method is applied to solve nonlinear partial differential equations (PDEs). First, the given equation is reduced to time-discrete form using Ө-weighted scheme. Then, with the help of RBFs, the given PDEs are transformed into a system of algebraic equations that is easy to solve. The proposed technique is verified by solving Hunter–Saxton and Gardner equations. For the solution of these problems, three types of RBFs, including multiquadric (MQ), inverse multiquadric (IMQ), and Gaussian (GA) have been used. The obtained solution is validated with the help of absolute error, L2, and L∞ error norms. The involved shape parameter is selected by the automatic algorithm that lies in the stable region of the method. The stability of the scheme is discussed by the spectral matrix method and validated computationally. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to examine how and when task and process conflicts relate to relationship conflict by detailing the mediating role of negative emotions and the moderating effect of emotional intelligence. Design/methodology/approach: Survey data were collected from 462 employees working in different organizations in Pakistan. Findings: The results revealed that individuals engaged in task and process conflicts are more likely to feel negative emotions toward others and consequently are more likely to engage in relationship conflict in the workplace. This mediated relationship of task and process conflicts with relationship conflict via negative emotions is lower when employees are more emotionally intelligent. Practical implications: This study pinpointed a key mechanism, negative emotions, by which task and process conflicts lead to relationship conflict. Emotionally intelligent individuals are better at regulating their negative emotions; therefore, emotional intelligence training can be an effective tool for minimizing employees' negative emotions during task and process conflicts, which can help reduce relationship conflict. Originality/value: By examining the mediating role of negative emotions and the moderating effect of emotional intelligence, this study adds to the previous research by detailing how and when task and process conflicts lead to relationship conflict. [ABSTRACT FROM AUTHOR]

The goal of the present article is to investigate the concepts of existences and stability for neutral stochastic functional differential equations (NSFDEs) driven by G‐Lévy process. Under non‐Lipschitz assumption the existence and uniqueness result for solutions of NSFDEs based on G‐Lévy process has been acquired. The results have been deducted by using the Bihari inequality, H ölder inequality and the Burkholder–Davis–Gundy (BDG) type inequalities of the G‐framework. In addition, the mean square stability has been studied. [ABSTRACT FROM AUTHOR]

This research study is designed to understand reporting traumatic incidents in Pakistani media and the individual level factors that influence a journalist's decision while covering a traumatic incident and his/her decision of selecting information to include in or exclude from news. This study uses a qualitative research design to analyze the research question. The researcher used in-depth interviews with journalists in Peshawar and Tribal Districts of Khyber Pakhtunkhwa. Thirty journalists were recruited (news reporters, editors and photographers) working for media (print, broadcast and online), whose primary beat is 'crime' or "violent events" along with other beats. The participants of the study were selected by purposive and snowball sampling techniques. Thematic Analysis as a method was used to analyze the data, i.e., interviews with journalists. The data was examined through the lens of the Hierarchy of Influences Model (HOI), which is an extension of the Gatekeeping Theory. The findings show that education, training, experience, focus on crime and conflict, newsworthiness of the story, self-promotion, and Job security influence a journalist's decision while covering a traumatic incident in Pakistani media. [ABSTRACT FROM AUTHOR]

Magnetic max phase composite (MNPs- Ti3AlC2) was synthesized in the laboratory and used for the adsorption and recovery of hexavalent chromium from Tannery wastewater. Maximum adsorption of Cr (IV), about 99% was found to occur at pH 3, 100 mg adsorbent dose for 30 mL sample and 5 min vortex time in presence of various competing ions. About 98 ± 1 % of Cr (IV) was easily recovered from the adsorbent surface by alkaline leaching. The adsorption process was found to bespontaneous, endothermic, and followed pseudo second order kinetics. Longmuir and Freundlich isotherms models were also applied to the adsorption data. [ABSTRACT FROM AUTHOR]

Background: Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. Methods: Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. Results: Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. Conclusion: Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics. [ABSTRACT FROM AUTHOR]

Abstract: Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α‐linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k, and phenolic glycoside‐Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications: Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds. [ABSTRACT FROM AUTHOR]

This research concentrates on the analysis of meromorphic mappings. We derived several important results for value distribution of specific difference polynomials of meromorphic mappings, which generalize the work of Laine and Yang. In addition, we proved uniqueness theorems of meromorphic mappings. The difference polynomials of these functions have the same fixed points or share a nonzero value. This extends the research work of Qi, Yang and Liu, where they used the finite ordered meromorphic mappings. [ABSTRACT FROM AUTHOR]

Although Pakistani Pakhtun-tribal belt or the Federally Administered Tribal Areas (FATA) is part of Pakistan yet it is governed differently from the rest of the country through the colonial era regulation known as Frontier Crimes Regulation (FCR) 1901. Local government system, which is considered as nursery for a participatory system of governance has never been introduced until lately in the FATA. Therefore, the tribal people have remained deprived of their rudimentary right of self-governance. However, the process of introducing local government began in FATA when the former President General (Retired) Pervez Musharraf pledged in January 2002 to have elected municipal councils in the FATA. Thus in 2002 the first draft for the current Local Government Regulation was prepared. Then in 2004, Local Bodies (LBs) polls with limited participation of tribal people were held in the FATA. More recently in 2012, another Local Government Regulation was drafted but the tribesmen are still waiting for the promulgation of an Ordinance, Act or Regulation for materialising the system in FATA. This paper attempts to analyse administrative structure of FATA and the importance of local government system as a basic step to introducing participatory governance and thereby bringing the FATA to the mainstream politics. The broader approach of the paper remains democracy where people share the right of rulership in a nation state and the theory of human development presented by Dr. Mebabul Haq and later evolved by Amrtya Sen advocating for good governance states that participation in local governance is the main indicator to measure the human development of a society. The research is purely qualitative in nature and the scholar has extensively used the research tools of interviews, focused group discussion (FGDs), personal interactions and observations, the unpublished documents and existing literature on local government. The key informants, politicians belonging to FATA, academicians, tribal students, tribal elders, legal experts and bureaucrats have been interviewed. [ABSTRACT FROM AUTHOR]

Background: Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. Methods: Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Results: Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 were found 0.08, 0. 64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T1, T2, T3 and T4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO2/kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2/kg). Flavour score was non-significant after 30 days of storage period. Conclusions: Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of omega-3 fatty acids and improved the antioxidant perspectives of ice cream. These results suggest that omega-3 fatty acids and antioxidant characteristics of ice cream may be improved with olein fraction of chia oil for discerning consumers. [ABSTRACT FROM AUTHOR]

Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringa oleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10%, 15% and 20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acid in HOF increased from 71.55% to 80.25%. DPPH free radical scavenging activity and total flavonoid content of HOF was 76.88% and 34.52 mg/100 g. Supplemenation of butter oil with 20% HOF, decreased the cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO2/ kg) as compared to control, 3.15 (meqO2/kg). Induction period of HOF-20 was 4.07 h greater than control. These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6°C) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10% fat in the ice cream, 30% was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30% (T1, T2 and T3, respectively). Oleic acid increased from 26.55% to 31.69%, 36.94% and 42.15% in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55%, 24.15%, 26.39% and 1.93%, 1.24% and 1.79%, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). [ABSTRACT FROM AUTHOR]

In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams. Practical applications: Buffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level. [ABSTRACT FROM AUTHOR]

We develop a model and investigate the temporal dynamics of the transmission of the novel coronavirus. The main sources of the coronavirus disease were bats and unknown hosts, which left the infection in the seafood market and became the major cause of the spread among the population. Evidence shows that the infection spiked due to the interaction between humans. Hence, the formulation of the model proposed in this study is based on human-to-human and reservoir-to-human interaction. We formulate the model by keeping in view the esthetic of the novel disease. We then fractionalize it with the application of fractional calculus. Particularly, we will use the Caputo–Fabrizio operator for fractionalization. We analyze the existence and uniqueness of the well-known fixed point theory. Moreover, it will be proven that the considered model is biologically and mathematically feasible. We also calculate the threshold quantity (reproductive number) to discuss steady states and to show that the particular epidemic model is stable asymptotically under some restrictions. We also discuss the sensitivity analysis of the threshold quantity to find the relative impact of every epidemic parameter on the transmission of the coronavirus disease. Both the global and local properties of the proposed model will be analyzed for the developed model using the mean value theorem, Barbalat's lemma, and linearization. We also performed some numerical simulations to verify the theoretical work via some graphical representations. [ABSTRACT FROM AUTHOR]

The present study investigated the effect of leadership styles on knowledge management. The population of the study consists of faculty and administrative staff of public sector universities of Khyber Pakhtunkhwa. To test the study hypotheses, correlation and regression analysis were conducted. The study found that transformational leadership style has positive and significant relation with knowledge management effectiveness. The study found that transactional leadership style has negative but significant relationship with knowledge management effectiveness. The study concluded that educational institutions should adopt transformational leadership style in order to improve knowledge management effectiveness. Educational leaders should not adopt transactional leadership style as that type of leadership negatively affects knowledge management. The study recommended that leaders of the educational institutions should get involved their subordinates in decision making process in order to further enhance their performance. Managerial implications, recommendations and directions for future research are also highlighted. [ABSTRACT FROM AUTHOR]

The objective of this article is to present the analysis of stochastic functional differential equations in the G‐framework (G‐SFDEs) with monotone type conditions. The existence–uniqueness theorem has been proved. The exponential and LG2 estimates have been obtained. We have derived that the Lyapunov exponent of the solution is less than K(1+2c1+4c22). [ABSTRACT FROM AUTHOR]

The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved. [ABSTRACT FROM AUTHOR]

In this article, we focus on the numerical study of one and two dimensional higher order multi-term time fractional partial differential equations. In the adopted strategy, the temporal fractional derivative is replaced via well known L 1 formula and the integer order space derivatives are approximated by truncated one and two dimensional wavelet series. The fascinating nature of the scheme is to use collocation approach which convert the governing equations to the system of algebraic equations from which the wavelet coefficients can be calculated. Next, stability of the proposed scheme is investigated theoretically which is also the fundamental subject of the current work. Further computational convergence rate is computed which predicts that the order is approximately two. The scheme is applied to solve one dimensional beam models (fourth order partial differential equations) and two dimensional fissured rock models (Sobolev equations). Efficiency of the scheme is examined with the help of various error norms such as I ∞ , I r m s and I 2. Simulations indicate pretty much good results from which we can say that the scheme is suitable and robust for both one and two dimensional problems. [ABSTRACT FROM AUTHOR]

In this article, we extend the notion of double Laplace transformation to triple and fourth order. We first develop theory for the extended Laplace transformations and then exploit it for analytical solution of fractional order partial differential equations (FOPDEs) in three dimensions. The fractional derivatives have been taken in the Caputo sense. As a particular example, we consider a fractional order three dimensional homogeneous heat equation and apply the extended notion for its analytical solution. We then perform numerical simulations to support and verify our analytical calculations. We use Fox-function theory to present the derived solution in compact form. [ABSTRACT FROM AUTHOR]

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylene pouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400, 600 and 800 l×florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had a pronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidative stability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugated dienes increased during the storage period of 6 days, higher values were observed in samples exposed to 800 l×florescent light. After 6 days of storage period, milk exposed to 400 l×florescent light did not reveal any oxidized flavour. The results of this study depicted that polyethylene pouches have the capability to resist photo-oxidation up to 400 l×ight. [ABSTRACT FROM AUTHOR]

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylene pouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400, 600 and 800 l× florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had a pronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidative stability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugated dienes increased during the storage period of 6 days, higher values were observed in samples exposed to 800 l× florescent light. After 6 days of storage period, milk exposed to 400 l× florescent light did not reveal any oxidized flavour. The results of this study depicted that polyethylene pouches have the capability to resist photo-oxidation up to 400 l× light. [ABSTRACT FROM AUTHOR]

The present study focuses on fabrication of magnetic activated carbon (M-AC) using tire waste and its potential investigation for adsorption of Cr (VI) from wastewater. The composite material (M-AC) was synthesized by pyrolysis followed by in situ magnetization method, and characterized by FTIR, FESEM, EDX, and XRD analysis. The maximum adsorption of Cr (VI) ion over composite adsorbent was found (~99.5%) to occur at pH 2, sample volume 10 mL, adsorbent dose 100 mg, contact time 30 min. The adsorption process was endothermic, feasible, spontaneous, and was found to follow pseudo second order of the reaction. The Cr ion could be completely desorbed (~99.3%) from the composite adsorbent by using 20 mL of 2 M NaOH solution. The composite adsorbent was regenerated by continuous adsorption and desorption for 5 consecutive cycles by using 10 mL 0.1 M HCl solution. M-AC also performed well in case of tannery wastewater by removing about 97% of Cr (VI). [ABSTRACT FROM AUTHOR]

Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products. [ABSTRACT FROM AUTHOR]

We conducted petrographic, geochemical, and new U–Pb laser ablation inductively coupled mass spectrometry analyses of detrital zircons in the sandstone samples from the important Mengqiguer sandstone-type uranium deposit located in the Yili basin of the Xishanyao Formation. This formation (Shuixigou Group) is a major uranium-bearing target stratum in the basin. The main purpose of our investigations was to determine the provenance of the host sand units that has remained unclear to date. Our petrographic results suggested that the host sandstone is texturally and chemically immature, indicating superior physicochemical conditions for later uranium mineralisation. The major and trace element data of the detrital sandstone samples point towards the upper continental crust, and the chondrite-normalised rare earth element (REE) plots show enriched light REE and relatively flat heavy-REE distribution, with a negative Eu anomaly. The characteristics of the REEs and the trace elements point to felsic rocks as the provenance of the target strata with a continental arc tectonic setting. The detrital zircons indicate an age span of ∼235–∼2327 Ma, with major age populations of ∼300–∼500 Ma. The increasing amount of zircon grains from the Late Devonian to the Early Carboniferous coinciding with the age of volcanic magmatic activities of the Wusun and Nalati mountains indicates that the rocks formed under the Tianshan collisional orogeny and the subsequent extensional environment. [ABSTRACT FROM AUTHOR]

Background: Among the dietary lipids, milk fat is most complicated as it contains more than one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and fatty composition makes it possible to convert milk fat into various fractions on the basis of melting characteristics. Functional properties of milk fat can be increased by converting it into different fractions. After cow milk, buffalo milk is the second largest source of milk and chemical characteristics of buffalo milk fat has been studied in a limited fashion. The main mandate was determination of triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat for increased industrial applications. Methods: Buffalo milk fat (cream) was fractionated at three different temperatures i.e. 25, 15 and 10 °C by dry fractionation technique and packaged in 250 ml amber glass bottles and stored at ambient temperature for 90 days. The fraction of milk fat harvested at 25, 15 and 10 °C were declared as LMPF-25, LMPF-15 and LMPF-10. Unmodified milk fat was used as control (PBMF). Low melting point fractions were analyzed for triglyceride composition, fatty acid profile, total phenolic contents, DPPH free radicals scavenging activity, reducing power, free fatty acids, peroxide value, iodine value and conjugated dienes at 0, 45 and 90 days of storage. Results: In LMPF-10, concentrations of C36, C38, C40, and C42 were 2.58, 3.68, 6.49 and 3.85% lower than PBMF. In LMPF-25, concentrations of C44, C46, C48, C50, C52 and C54 were 0.71, 1.15, 2.53, 4.8, 0.39 and 2.39% higher than PBMF. In LMPF-15, concentrations of C44, C46, C48, C50, C52 and C54 were 2.45, 4.2, 3.47, 5.92, 2.38 and 3.16% higher than PBMF. In LMPF-10, concentrations of C44, C46, C48, C50, C52 and C54 were 2.8, 5.6, 5.37, 7.81, 3.81 and 4.45% higher than PBMF. LMPF-25, LMPF-15 and LMPF-10 had higher concentration of unsaturated fatty acids as compared PBMF. Total phenolic contents of buffalo milk fat and its fractions were in the order of LMPF-10 > LMPF-15, LMPF-25 > PBMF. Storage period of 45 days had a non-significant effect on total flavonoid content. 2, 2-Diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) free radical scavenging activity of LMP-25, LMPF-15 and LMPF-10 were 4.8, 13.11 and 25.79% higher than PBMF. Reducing power of PBMF, LMPF-25, LMPF-15 and LMPF-10 were 22.81, 28.47, 37.51 and 48.14, respectively. Estimation of free fatty acids after the 90 days of storage duration, no significant difference was found in content of free fatty acids in unmodified milk fat and low melting point fractions. Testing of peroxide value in 90 days old samples showed that peroxide value of PBMF, LMPF-25, LMPF-15 and LMPF-10 was 0.54, 0.98, 1.46 and 2.22 (MeqO2/kg), respectively. Storage period up to 45 days had a non-significant effect on anisidine value, iodine value and conjugated dienes. Conclusion: Low melting point fractions of buffalo milk fat had higher concentration of unsaturated fatty acids and more antioxidant capacity than unmodified milk fat with reasonable storage stability. [ABSTRACT FROM AUTHOR]