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Shashidhar N. Adarakatti, Veeresh S. Pattar, Prashant K. Korishettar, Bhagyashri V. Grampurohit, Ravindra G. Kharabe, Akshay B. Kulkarni, Shridhar N. Mathad, Chidanandayya S. Hiremath and Rangappa B. Pujar

.; Raghasudha, M.; Ravinder, D. Electrical transport properties of nano crystalline Li–Ni ferrites. J. Materiomics , 2015 , 1 , 348–356. 21. Aravind, G.; Ravinder, D.; Nathanial, V. Structural and Electrical Properties of Li–Ni Nanoferrites Synthesised by Citrate Gel Autocombustion Method. Phys. Res. Intern . 2014 , Article ID 672739 .

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T.K. Mandal


PbZr0:5Ti0:5O3 nanopowders (~27 nm) have been prepared by a controlled reconstructive thermal decomposition and crystallization from an amorphous polymeric precursor with polyvinyl alcohol (PVA) and sucrose at 400 to 700 °C in air. The Rietveld refinement of the XRD profiles which were recorded at room temperature for the PbZr0:5Ti0:5O3 powder prepared by a thermal treatment at 700 °C for 2 h, confirmed the P4mm tetragonal crystal structure of the as prepared PbZr0:5Ti0:5O3 nanopowders, with a = 0.4036 nm and c = 0.4147 nm. A hexagonal symmetry (R3c), with a = 0.5774 nm and c = 1.4212 nm, was also detected from Rietveld refinement analysis. Thus, tetragonal and hexagonal phases were found to coexist with the as prepared PbZr0:5Ti0:5O3 nanopowders. The average particle size (D) of the PbZr0:5Ti0:5O3 powders, estimated with the help of the specific surface area, measured by BET method, was 26.1 nm. Average D value, calculated by D2θ1/2 in the XRD peaks with the Debye-Scherrer relation was ~24 nm. TEM study made it possible to measure the particle size of PbZr0:5Ti0:5O3 powders with an average diameter of 27 nm.

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Simona Dobrinas, Alina Soceanu, Gabriela Stanciu and Viorica Popescu

index scale of International Commission for Uniform Methods of Sugar Analysis (ICUMSA) for pure sucrose solutions at 20°C (1974) [11]. R. L. Soledad Cardenas and M. G. Miguel Valcarcel, Analytica Chimica Acta 530, 283-289 (2005).

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Martín L. Zamora, Gabriel A. Ruiz and Carmelo J. Felice

. Fifteen minutes after the start of the experiment, 85 mM glucose was added. The same experiment was repeated using sucrose as the carbon source. In the control experiment, we added glucose to the BS medium in the absence of yeast. All experiments were performed at room temperature (25 ± 0.1 °C throughout the assay time). 2.6 Monitoring of the sugar consumption using a blood glucose meter This experiment was conducted to calibrate the developed method. The glucose concentration was determined using a Prodigy Autocode blood glucose meter (Diagnostic Device, Inc

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Małgorzata Zalewska and Dariusz Kulus

. CryoLetters 21(1): 53-62. Suzuki M., Ishikawa M., Okuda H., Noda K., Kishimoto T., Nakamura T., et al., 2006. Physiological changes in Gentian axillary buds during two-step preculturing with sucrose that conferred high levels of tolerance to desiccation and cryopreservation. Ann. Bot. 97: 1073-1081. Teixeira da Silva J.A., Fukai S., 2003. Four gene introduction methods affect the shoot regeneration and localization of transgene expression in greenhouse stem explants and in vitro-grown chrysanthemum stem thin cell layers. Afr. J. Biotechnol. 2

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Julita Rabiza-Świder, Ewa Skutnik, Agata Jędrzejuk and Marlena Ratuszek

Abbreviations: 8HQC – 8-hydroxyquinoline citrate GA3 – gibberellic acid S – sucrose SP – standard preservative REFERENCES B ates L., W aldren L., T eare J., 1973. Rapid determination of free proline for water – stress studies. Plant Soil 39: 205-207. B radford M.M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254. B urchi G., B allarin A., P risa D., G rassotti A., 2007. Physiology of flower senescence in

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Bishnu Prasad Neupane, Komal Prasad Malla, Atis Kaundinnyayana, Prakash Poudel, Rashmi Thapa and Sabina Shrestha

of Solvenian honey. Food Chem., 2007, 105, 822-828. 4. Blasa M., Candiracci M., Accorsi A., Piacentini M.P., Albertini M.C., Piatti E., Raw Millefiori honey is packed full of antioxidants. Food Chem., 2006, 97, 217-222. 5. Bogdanov S., Harmonized methods of the international honey commission. International Honey Commission., 2009. Retrieved from []. 6. Chataway H.D., Determination of moisture in honey. Can. J. Res., 1932, 6, 532-547. 7. Chen L., Mehta A

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Pinar Goc Rasgele and Meral Kekecoglu

honey to discriminate pure and adulterated honey with sucrose ( Saccharum officinarum L.) syrup. Food Chem 2007; 105:1119-1125. 4. Misirlioglu A, Eroglu S, Karacaoglan N, Akan M, Akoz T, Yildirim S. Use of honey as an adjunct in the healing of split-thickness skin graft donor site. Derm Sur 2003; 29:168-172. 5. Molan P. Potential of honey in the treatment of wounds and burns. Am J Clin Derm 2001; 2(1):13-19. 6. Molan P. Re-Introducing honey in the management of wound and ulcers-theory and practice. Ostomy Wound Man Nov

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M Intorp, J Pani and M Blumenstock

. Intorp, M., S. Purkis, M. Whittaker, and W. Wright: Determination of “Hoffmann Analytes” in Cigarette Mainstream Smoke. The Coresta 2006 Joint Experiment; Beitr. Tabakforsch. Int. 23 (2009) 161–202. 5. Health Canada Methods (Accessed November 2010); 6. CORESTA, Recommended Method No 63: Determination of Tobacco Specific Nitrosamines in Cigarette Mainstream Smoke – GC-TEA Method; CORESTA, 2005. 7

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Piotr Regiec, Agnieszka Kita, Hanna Boruczkowska and Wioletta Drożdż

References 1. Madsen, R. (1971). Ultrafiltration as a Method for Juice Purification. Zuckerindustrie, 12, 612-614. 2. Schreve l, G. (2001). Membrane filtration on beet raw juice and prelimed juice. Zuckerindustrie 5, 386. 3. Bubnik, Z. Hinkova, A. & Kadlec, P. (1998). Cross-flow Micro- and Ultrafiltration Applied on Ceramic Membranes in Impure Sugar Solutions. Czech J. Food Sci. 1, 29-32. DOI: S1383-5866(01)00121-6. 4. Hinkowa , A. Bubnik, Z. Kadlec, P. & Pridal, J. (2002). Potentials of