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    block this user Mahendra Kumar Trivedi

    Independent researcher / mahendra@trivedisrl.com

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

    Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate

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    The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from varioussources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment onthe various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The HiVegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample wassubjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD),surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of variousparameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treatedsample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared tothe control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of thebiofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed theabsorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H,C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed thealteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperaturein the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on thephysicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated samplemight show the improved solubility, wettability and thermal stability profile as compared to the control sample.

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    Description

    Title : Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate
    Author(s) : Mahendra Kumar Trivedi
    Abstract : The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from varioussources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment onthe various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The HiVegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample wassubjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD),surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of variousparameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treatedsample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared tothe control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of thebiofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed theabsorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H,C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed thealteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperaturein the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on thephysicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated samplemight show the improved solubility, wettability and thermal stability profile as compared to the control sample.
    Keywords : Protein Hydrolysate, Acid Hydrolysis,Trivedi Effect,The Trivedi Effect, Mahendra Kumar Trivedi,Mahendra Trivedi,Biofield Energy Treatment,acid hydrolysate,

    Subject : pharmaceutical
    Area : Open Access
    Language : English
    Year : 2015

    Affiliations Trivedi Global Inc.
    Trivedi Science Research Laboratory Pvt. Ltd
    Journal : International Journal of Nutrition and Food Sciences
    Volume : 5
    Issue : 1
    Publisher : Science PG
    Doi : 10.11648/j.ijnfs.20160501.11

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    Mahendra's Peer Evaluation activity

    Downloads 27568
    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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