Abstract The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimized using BBD- RSM methodology and the linear effect of the independent variables on the quality parameter was studied using Canonical Correlation Analysis (CCA). A total of 15 runs including 3 centre points per block were obtained in BBD RSM and each run was analysed for different quality parameters i.e. total soluble solids (TSS), titratable acidity, reducing sugars, total sugars, ascorbic acid, antioxidant activity and overall acceptability. TSS, titratable acidity, reducing sugars, total sugars, ascorbic acid, DPPH free radical scavenging activity and overall acceptability ranged from 10.60 to 13.20°B, 0.37 to 0.50 % as citric acid, 1.70 to 3.10%, 6.30 to 8.20%, 42.30 to 64.90 mg/100 gm, 64.00 to 80.20%, and 6.6-8.3 (on a 9-point hedonic scale), respectively. The results analysed by BBD-RSM suggested a blanching time of 5.47 minutes, 75 mg L-ascorbic acid and 6.24 mL lemon juice are the optimum conditions for the preparation of spinach-lemon-tulsi RTS beverage. As per the CCA, the total variance of the independent variables on the dependent variables was 79%. L-ascorbic acid and lemon juice were found to have a positive effect on dependent variables. The model also suggested that an increase in blanching time could harm the quality of the beverage. ie i e i.e (3 minutes , minutes) Lascorbic L 2575 25 (25-7 2.57.5 2.5 7.5 2 5 (2.5-7. spinach readytoserve ready serve (RTS beverage CCA. CCA . (CCA) 1 TSS (TSS) acidity sugars 1060 10 60 10.6 1320B B 13 20 13.20°B 037 0 37 0.3 050 50 0.5 170 70 1.7 310 3.10% 630 6 30 6.3 820 8 8.20% 4230 42 42.3 6490 64 90 64.9 mg100 100 mg/10 gm 6400 00 64.0 8020 80 80.20% 6.68.3 6683 6.6 8.3 6.6-8. 9point point 9 scale, scale scale) respectively BBDRSM 547 47 5.4 624 24 6.2 spinachlemontulsi 79 79% ( 257 (25- 57 2.57. 2. 7. (2.5-7 (CCA (TSS 106 10. 03 0. 05 17 1. 31 3.10 63 6. 82 8.20 423 4 42. 649 64. mg10 mg/1 640 802 80.20 68 6.68. 668 66 83 8. 6.6-8 54 5. 62 (25 2.57 (2.5- 3.1 8.2 mg1 mg/ 80.2 6.68 6.6- (2 (2.5 3. 80. (2.

OBJETIVO: Comparar uma técnica composta de dacriocistorrinotomia (DCR) endoscópica à técnica convencional. MÉTODO: Foi realizado um estudo prospectivo no Departamento de Otorrinolaringologia da Faculdade de Medicina Maulana Azad. Trinta pacientes selecionados para DCR endoscópica foram divididos em dois grupos, um submetido à DCR endoscópica convencional e outro tratado com uma técnica mais nova com o uso de cautere, instrumentação fria e laser em diferentes etapas da DCR endoscópica. Os pacientes foram seguidos por nove meses. RESULTADOS/CONCLUSÃO: Com o uso do cautere, instrumentação fria e laser em diferentes etapas da DCR endoscópica, fomos capazes de obter taxa de sucesso de cerca de 94% com a técnica composta em comparação a 83,3% da DCR endoscópica convencional.

AIM: To compare a composite technique of Endoscopic Dacrocystorhinostomy with the conventional technique. METHODS: A randomised prospective study was carried in the department of Otolaryngology Maulana Azad Medical College. Thirty patient selected for Endoscopic DCR were divided into two groups, one of which underwent conventional Endoscopic DCR and the other group were treated with a newer technique using cautery, cold instrumentation and laser at different steps of Endoscopic DCR. The patients were followed up for Nine months. RESULTS/CONCLUSION: By using cautery, cold instrumentation and laser at different steps of Endoscopic DCR we were able to achieve a success rate of around 94% with this composite technique as compared to 83.3% in conventional Endoscopic DCR surgery.

Growth and nitrilase production by recombinant Escherichia coli cells harbouring pET 21 (b) plasmid, for the expression of Pseudomonas putida nitrilase were improved using response surface methodology. Central composite design was used for obtaining ideal concentration of critical medium components which include fructose, tryptone, yeast extract and lactose. The optimal values for the concentration of fructose, tryptone, yeast extract and lactose were found to be 1.13, 2.26, 3.25 and 0.9 % (w/v), respectively. Here, fructose served as carbon source for the growth while lactose was preferably used as inducer for the expression of foreign protein. Yeast extract in the medium was used as a growth promoter while tryptone was added as a major nitrogen source. Using this optimized medium, an experimental growth of 6.67 (OD at 600 nm) and nitrilase activity of 27.13 U/ml was achieved. This approach for medium development led to an enhancement of the growth and enzyme activity by 1.4 and 2.2 times, respectively, as compared to the un-optimized medium.