April 2018
STRUCTURAL BEHAVIOUR OF PLAIN CEMENT CONCRETE WHEN MIXED WITH GLASS, STEEL AND POLYAMIDE FIBRES
Shiv Mohan & Dr. Satish Chandra Parihar
ABSTRACT- Concrete is mainly used material for the construction of various types of structures in the modern time of civil infrastructures. Concrete is strong in compression but it is weak in tension and shear. In modern development of fibre reinforced concrete some new type of fibres like glass, carbon, polypropylene.....>> Read More
STUDY ON PROPERTIES OF CONCRETE USING OVERBURENT BRICK CHIPS AND DEMOLISHED CONCRETE WASTE AS PARTIAL REPLACEMENT OF COARSE AGGREGATE
Kuldeepak Dwivedi & Dr. Satish Chandra Parihar
ABSTRACT- Concrete is a mixture of cement fine aggregate coarse aggregate and water. Concrete plays a vital role in the development of infrastructure Viz., building, industrial structures, bridges and highways etc. leading to utilization of large quantity of concrete. So the rapid....>> Read More
INNOVATING BEYOND MEDICAL SCIENCES WITH (INTERNET ON THINGS) IoT
Madhu Siddhartha
ABSTRACT- The development of molecular nanotechnology (MNT) carries numerous risks such as
the production of potentially unhealthy nanoparticles, the possible creation of tiny, destructive .....>> Read More
EXPERIMENTAL INVESTIGATION OF HEAT TRANSFER AND FLUID FLOW CHARACTERISTICS IN A CIRCULAR TUBE WITH MULTIPLE INSERTS
Sachin MaluraDharmendra Singh & Bhupendra Kumar
ABSTRACT- Heat transfer enhancement by creating turbulence in the physical behaviour of fluid flow inside the heat exchanger has become a really interesting area for the researchers. The heat exchangers are the most commonly used thermal devices in different thermal and mechanical.....>> Read More
Comparative Study of Antioxidant Activity of Natural and Synthetic Antioxidants
Manika Arora1, P.K.S. Yadav1 and R.P.Singh2
ABSTRACT- Antioxidants have become an indispensable group of food additives mainly because of their unique properties of enhancing the shelf life of food products without any damage to sensory or nutritional qualities. In the last two decades, special attention has been given to the utilization of Natural antioxidants in important food and industrial processes. Consumers and food manufacturers have been opting for products with “all natural” labels because of growing concern for the potential health hazards of synthetic antioxidants. .....>> Read More
INNOVATING BEYOND MEDICAL SCIENCES WITH (INTERNET ON THINGS) IoT
Madhu Siddhartha
ABSTRACT- The development of molecular nanotechnology (MNT) carries numerous risks such as
the production of potentially unhealthy nanoparticles, the possible creation of tiny, destructive .....>> Read More
EXPERIMENTAL INVESTIGATION OF HEAT TRANSFER AND FLUID FLOW CHARACTERISTICS IN A CIRCULAR TUBE WITH MULTIPLE INSERTS
Sachin MaluraDharmendra Singh & Bhupendra Kumar
ABSTRACT- Heat transfer enhancement by creating turbulence in the physical behaviour of fluid flow inside the heat exchanger has become a really interesting area for the researchers. The heat exchangers are the most commonly used thermal devices in different thermal and mechanical.....>> Read More
Comparative Study of Antioxidant Activity of Natural and Synthetic Antioxidants
Manika Arora1, P.K.S. Yadav1 and R.P.Singh2
ABSTRACT- Antioxidants have become an indispensable group of food additives mainly because of their unique properties of enhancing the shelf life of food products without any damage to sensory or nutritional qualities. In the last two decades, special attention has been given to the utilization of Natural antioxidants in important food and industrial processes. Consumers and food manufacturers have been opting for products with “all natural” labels because of growing concern for the potential health hazards of synthetic antioxidants. .....>> Read More
Comparative Study of Antioxidant Activity of Natural and Synthetic Antioxidants
Manika Arora1, P.K.S. Yadav1 and R.P.Singh2
ABSTRACT- Antioxidants have become an indispensable group of food additives mainly because of their unique properties of enhancing the shelf life of food products without any damage to sensory or nutritional qualities. In the last two decades, special attention has been given to the utilization of Natural antioxidants in important food and industrial processes. Consumers and food manufacturers have been opting for products with “all natural” labels because of growing concern for the potential health hazards of synthetic antioxidants. .....>> Read More
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