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    This was brought to you by:

    block this user Mahendra Kumar Trivedi

    Independent researcher / mahendra@trivedisrl.com

    Las Vegas Naveda
    Trivedi Global Inc.
    Trivedi Science Research Laboratory Pvt. Ltd

    Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

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    The by-products of industrially processed fish are enzymatically converted into fish protein isolates andhydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermaldenaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energytreatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. Thefish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treatedsample and another part was coded as the control. The impact of biofield treatment was analysed through various analyticaltechniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the averageparticle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-raydiffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in thediffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations inthe frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as comparedto the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g(control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermaldegradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of thetreated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fishpeptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitivecompounds.

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    Description

    Title : Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
    Author(s) : Mahendra Kumar Trivedi
    Abstract : The by-products of industrially processed fish are enzymatically converted into fish protein isolates andhydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermaldenaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energytreatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. Thefish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treatedsample and another part was coded as the control. The impact of biofield treatment was analysed through various analyticaltechniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the averageparticle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-raydiffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in thediffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations inthe frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as comparedto the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g(control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermaldegradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of thetreated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fishpeptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitivecompounds.
    Keywords : Protein Hydrolysate,Characterization of Fish Peptone,Fish Peptone,fish peptone xrd study,Trivedi Effect,The Trivedi Effect, Mahendra Kumar Trivedi,Mahendra Trivedi,Biofield Energy Treatment,Biofield

    Subject : Live Stock
    Area : Open Access
    Language : English
    Affiliations Trivedi Global Inc.
    Trivedi Science Research Laboratory Pvt. Ltd
    Journal : European Journal of Biophysics
    Volume : 3
    Issue : 6
    Publisher : Science PG
    Doi : 10.11648/j.ejb.20150306.12

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    Mahendra's Peer Evaluation activity

    Downloads 27594
    Views 162
    Following... 21
    • Alejandro Engelmann, Independent researcher, Library, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    • Selma Dorrestein, Student, Master Level, University of Amsterdam.
    • Francisco Herrera, Publisher, UNIVERSITY OF GRANADA.
    • Ralf Steinmetz, Professor, university.
    • Gregory Dudek, Professor, McGill University, School of Computer Science, Montreal, Canada.
    • Umberto Straccia, Senior Research Fellow, ISTI - CNR.
    • Sorin Cotofana, Associate Professor, Deft University of Technology, Faculty of Electrical Engineeting, Mathematics, and Computer Science. Computer Engineering, Delft, The Netherlands.
    • Stefan Trausan-Matu, Professor, Computer Science Department, Politehnica University of Bucharest, Research Institute for Artificial Intelligence.
    • Jean Quisquater, Professor, UCL Crypto Group.
    • Markus Jakobsson, Principal Research Fellow, PayPal, FatSkunk, Indiana University.
    • Michael Elad, Professor, Technion - Israel institute of Technology.
    • Andrew Lumsdaine, Professor, Indiana University.
    • Mikael Nilsson, Student, Ph.D. Level, Royal Institute of Technology, Stockholm, Sweden.
    • Emilie Combet, Lecturer, MVLS, University of Glasgow, Glasgow, Centre for Population and Health Sciences, Life-course Nutrition and Health.
    • Werner Muller, Professor, Faculty of Life Science, University of Manchester, Manchester.
    • Syam Mohan, Senior Research Fellow, Pharmacology, University of Malaya, Malaysia.
    • Ramy K Aziz, Lecturer, Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
    • Paweł K. Jędrzejko, Associate Professor, Department of American and Canadian Studies of the Institute of English Cultures and Literatures, University of Silesia in Katowice, Poland.
    • Nader Ale Ebrahim, Independent researcher, Research Support Unit, Centre of Research Services, Institute of Research Management and Monitoring (IPPP), University of Malaya, Malaysia.
    • Kelli Barr, Student, Ph.D. Level, Department of Philosophy and Religion Studies, University of North Texas, Denton, TX.
    • Pandelis Perakakis, Post Doctorate, Economics department, Universitet Jaume I, Castellon.

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