Minu Gupta Bhowon Sabina Jhaumeer-Laulloo Henri Li Kam Wah Ponnadurai Ramasami Editors Chemistry: The Key to our Sustainable Future Chemistry: The Key to our Sustainable Future Minu Gupta Bhowon • Sabina Jhaumeer-Laulloo Henri Li Kam Wah • Ponnadurai Ramasami Editors Chemistry: The Key to our Sustainable Future Editors Minu Gupta Bhowon Department of Chemistry, Faculty of Science University of Mauritius Re´duit, Mauritius Sabina Jhaumeer-Laulloo Department of Chemistry, Faculty of Science University of Mauritius Re´duit, Mauritius Henri Li Kam Wah Department of Chemistry, Faculty of Science University of Mauritius Re´duit, Mauritius Ponnadurai Ramasami Department of Chemistry, Faculty of Science University of Mauritius Re´duit, Mauritius ISBN 978-94-007-7388-2 ISBN 978-94-007-7389-9 (eBook) DOI 10.1007/978-94-007-7389-9 Springer Dordrecht Heidelberg New York London Library of Congress Control Number: 2013953577 © Springer Science+Business Media Dordrecht 2014 This work is subject to copyright All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer Permissions for use may be obtained through RightsLink at the Copyright Clearance Center Violations are liable to prosecution under the respective Copyright Law The use of general descriptive names, registered names, trademarks, service marks, etc in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made The publisher makes no warranty, express or implied, with respect to the material contained herein Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Preface The second International Conference on Pure and Applied Chemistry (ICPAC 2012) was held from to July 2012 at Hilton Mauritius Resort and Spa, Wolmar, Flic en Flac, in Mauritius The theme of the conference was “Chemistry: The Key for our Future” ICPAC 2012 was attended by 150 participants from 25 countries The conference featured 80 oral and 80 poster presentations The keynote address was given by Prof Robert Huber, the 1988 Chemistry Nobel Prize winner The participants of ICPAC 2012 were invited to submit full papers This book is a collection of the papers selected during a subsequent peer review The book consists of 25 chapters covering a wide range of topics from fundamental to applied chemistry We would like to thank all those who submitted full manuscripts for consideration and the reviewers for their timely help in assessing these manuscripts for publication We would also like to pay a special tribute to all the sponsors of ICPAC 2012 We hope that this collection of papers will serve as a useful resource for researchers Department of Chemistry University of Mauritius, Re´duit, Mauritius June 2013 M Gupta Bhowon S Jhaumeer-Laulloo H Li Kam Wah P Ramasami v Contents Elastomeric Actuators Based on Ethylene-Vinyl Acetate and Carbon Nanotubes Klaudia Czanikova´, Ma´ria Omastova´, Igor Krupa, Peter Kasa´k, Ewa Pavlova´, and Dusˇan Chorva´t Jr Identification of Volatile Compounds from Flowers and Aromatic Plants: How and Why? A Bialecki and Jacqueline Smadja An Investigation into the Use of Concept Cartoons in the Teaching of “Metals and the Reactivity Series” at the Secondary Level Hiteyeshi Lallbeeharry and Fawzia B Narod Electron Correlation Energy in the Ground State of the Helium Sequence Khalil H.A AL-Bayati and Nada I.I AL-Zubaidi Hydrocarbon Generating Potentials of Benue Trough Coals Aliyu Jauro, Brian Horsfield, Heinz Wilkes, and Muhammad B Abubakar Risk Assessment and Toxic Effects of Exposure to Nanoparticles Associated with Natural and Anthropogenic Sources Atar S Pipal, Ajay Taneja, and Gautam Jaiswar 15 41 67 75 93 Immunomodulatory Activity of Phenolic Fraction from Piper Borbonense and Cassytha Filiformis Growing in Comoros Islands 105 Said H Soidrou, Dalila Bousta, Mohammed Lachkar, Said O.S Hassane, Amal El Youbi-Hamsas, Latifa El Mansouri, Jamal Benjilali, Hanane El-Hajaji, and Abdellah Farah vii viii Contents Need for Smoking Cessation Support for Better Health of Employees 113 Marie Chan Sun, Jevisha Erriah, and Deerajen Ramasawmy Preparation and Characterization of Some Imidazoles and Formimidoyl-1H-Imidazoles from Formamidines 131 Asieh Yahyazadeh 10 Synthesis and Characterization of 6-Carbamoyl2-Alkyl-9-(Phenyl or Benzyl)-9H-Purines 141 Asieh Yahyazadeh 11 Therapeutic Potential of Common Culinary Herbs and Spices of Mauritius 147 Jugjeet S Ramkissoon, Mohamad F Mahomoodally, Nessar Ahmed, and Anwar H Subratty 12 Metal Burden as Template for Assessing the Quality of Raw Water Sourced from Two Rivers by Lagos State Water Corporation, Nigeria 163 Adeleke Adeniyi, Olawale Osifeko, Olabisi Owoade, Yusuf Omotayo, A Emelia, Aminah Ibrahim, and Raheemot Balogun 13 Adsorption of Selected Ions on Ferro-Precipitates from Aqueous Solutions 173 Roman Marsalek 14 Stochastic Approach for Enzyme Reaction in Nano Size via Different Algorithms 189 Farid Taherkhani and Shahram Ranjbar 15 Enhancing Conceptual Understanding of the “Chemistry of Life” at the ‘A’-Level Through Use of Computer Animations 207 Ummeh W Ahsun and Fawzia Narod 16 NaBH4-Mediated Complete Reduction of the α,β-Unsaturated Ketone Units of Chalcones in the Synthesis of Flavans 229 Ishmael B Masesane and Ofentse Mazimba 17 Workshop on Unlocking the Potential for Low-Cost Teaching in Third World Countries 237 Jared C Ogunde, Antony J Rest, and Raymond G Wallace 18 Percolation Studies of Single- and Multi-Walled Carbon Nanotubes/Poly(methyl methacrylate) Nanocomposites 251 Riyadh M Mungur and Soonil D.D.V Rughooputh 19 Chemistry Aid: How Innovative Solutions to Chemistry Education Are Making a Difference 259 Jared C Ogunde, Aggrey Omolo, and Antony J Rest Contents ix 20 Synthesis and Characterization of Some New Metal Complexes of Condensation Reaction Products of 3-Amino-1,2,4-Triazole with Isatin, N-Acetylisatin and Bis (2,3-Dioxoindolin-1-yl)Mercury(II) 267 Ahlam J Abdulghani and Zainab Z Ahmed 21 Propericiazine as a Reagent for the Spectrophotometric Determination of Osmium 285 Thimme A Gowda 22 An Assessment of Physico-Chemical Parameters of Ganga Water Using Multivariate Analysis 293 Sukarma Thareja 23 Toxicity Studies of Trachyspermum ammi (L.) Sprague ex Turrill and Its Smooth Muscles Effects 311 Noor Jahan, Mansoor Ahmad, and Mehjabeen 24 Metal Levels in Traditional Chinese and Ayurvedic Medicines 321 Henri Li Kam Wah, Kanisha Ramchurn, and Safeenaz B Alladin 25 A Comparative Study on Preserving Milk Using Grass Species Hyperenium Rufa for Fumigating Milk Containers and Pasteurisation 339 Milton A Wesuta and William K Isharaza Index 349 Chapter 25 A Comparative Study on Preserving Milk Using Grass Species Hyperenium Rufa for Fumigating Milk Containers and Pasteurisation Milton A Wesuta and William K Isharaza Abstract Milk and dairy products form a major dietary component for many cattle rearing communities worldwide The Banyankore, an ethnic group in Western Uganda, has over centuries used and established different methods of preserving milk and other dairy products like ghee and yoghurt Fumigants derived from specific plant species such as Hyperenium rufa, Rhus natalensis and Molle combretum have been used when preparing vessels for storage of fresh milk and milk products H rufa is the most commonly used fumigant for temporary preservation of fresh/raw milk To date, there is no scientific literature evaluating the effectiveness of these traditional practices We validated the use of fumigant from H rufa to preserve the quality of fresh milk using the alcohol test, 10 resazurin test, clot-on-boiling test and pH measurements The total number of bacteria per milliliter of milk was determined by total plate count (TPC) Exposing raw milk to fumigant from H rufa in wooden milk pots curtailed microbial growth for over 24 h at room temperature before sourage occurred Results of parallel tests on raw milk preserved by fumigation compared well with those of pasteurised milk in sterilised glass vessels We conclude that fumigation of milk pots using H rufa can preserve milk for many hours before boiling for consumption This method would be useful in rural communities; however, it is no substitute to pasteurisation 25.1 Introduction Many cattle rearing communities worldwide use milk and dairy products to meet the major component of their nutritional requirements and as major sources of income Raw milk from a healthy cow’s udder may contain some spoilage or pathogenic microorganisms at the time of milking The chemical composition of the milk M.A Wesuta (*) • W.K Isharaza Department of Biochemistry, Mbarara University of Science and Technology, Mbarara, Uganda e-mail: apollomwes@must.ac.ug M Gupta Bhowon et al (eds.), Chemistry: The Key to our Sustainable Future, 339 DOI 10.1007/978-94-007-7389-9_25, © Springer Science+Business Media Dordrecht 2014 340 M.A Wesuta and W.K Isharaza provides an excellent medium for the proliferation of these microorganisms together with those that may accidentally or intentionally be introduced into the milk during subsequent processes This increased microbial load leads to deterioration of the milk within hours after milking Not all the milk produced daily is consumed immediately Preservation methods provide opportunities for stopping or delaying deterioration of milk There are techniques used at either domestic or industrial production scale to preserve milk before consumption They include modern methods such as chemical preservation, refrigeration, freezing and various forms of heat treatment The use of activated lactoperoxidase system (LPS) treatment can enable farmers sell milk in far-off markets [1] The dairy sector in the South West Uganda includes rudimentary pasteurisation units [2] The Banyankore, an ethnic group in Western Uganda, has over centuries used different traditional methods for preserving raw milk and dairy products [3] Fumigants from various plant species have been used to prepare vessels for milk storage There is currently no documented scientific information regarding these traditional milk preservation practices among the Banyankore The objective of this study was, therefore, to compare the effectiveness of using H rufa to fumigate wooden pots for milk preservation as done by the Banyankore and the conventional method of pasteurisation We hypothesised that the mean values of storage by fumigation were greater than those of other storage conditions 25.2 Methodology 25.2.1 Fumigation of “Ebyanzi” and Glass Vessels Two wooden milk pots locally called “Ebyanzi” were washed with clean water, dried overnight and the interior of the vessels were carefully scrubbed to remove remains of milk particles from previous use Four glass bottles were washed with clean water and dried overnight Smoke produced from the burning grass was left to saturate one of the milk pots (kyanzi) for One of the cleaned glass bottles was similarly treated Another glass bottle was sterilised by autoclaving at 121  C for 15 The remaining three containers were not treated before introducing the milk samples 25.2.2 Treatment of Milk Samples Four milk samples, L each, were collected on different days from selected lactating cows and four from milk cooling centers 500 ml portions of each milk sample were poured into six containers as represented in Table 25.1 Pasteurisation in glass bottle (f) was done by heating the milk in the sterile bottle in a water bath at 72  C, for 30 25 A Comparative Study on Preserving Milk Using Grass Species 341 Table 25.1 Containers and the six different forms of milk treatment/storage conditions Container (a) (b) (c) (d) (e) (f) Treatment/storage condition Fumigated kyanzi Unfumigated kyanzi Fumigated glass bottle Unfumigated glass bottle Sterile glass bottle Pasteurisation in sterile glass bottle Comment Positive test for fumigation of kyanzi Negative control for fumigation of kyanzi Positive test for fumigation of glass bottle Negative control for fumigation of glass bottle Negative control for pasteurization Positive test for pasteurization 25.2.3 Milk Quality Tests pH The acidity of the milk samples given as pH was determined using a pH meter (Cyberscan pH 500, Eutech Instruments, Singapore) Clot-on-Boiling Milk samples of ml each were heated over a bunsen burner flame for s Clotting on boiling confirmed sourage of the milk and was recorded as positive or negative for no clotting Alcohol Milk is considered good when there is no precipitation with addition of alcohol ml of 68 % ethanol was added to ml of milk sample to test formation or no formation of precipitate 10-min Resazurin Test To detect the activity of the bacteriological organisms in milk, 10-ml samples of treated milk were pipetted into sterile boiling tubes after every h ml of freshly prepared solution of resazurin was added to each tube and sealed with a sterile top The contents were mixed until resazurin was uniformly distributed in the milk The tubes were incubated at 37 oC for 10 The status of each milk sample was scored and recorded according to the colour formed [4] Total Plate Count (TPC) The microbiological quality of milk was tested at 0, and 24-h intervals using total plate count test Serial dilutions from in 10 to in 10,000,000 of the milk aliquots 342 M.A Wesuta and W.K Isharaza were made in autoclaved Butterfield’s Phosphate Buffer (BPB) [BDH-UK] and deep plated in duplicate on Plate Count Agar (PCA) [Oxoid] with incubation at 35  C for 48 h [5] The method described in ISO 6610 (1992) [6] was used to count the colonies The average TPC were then expressed as logarithms of colonyforming units/ml (log cfu/ml) 25.2.4 Data Management and Statistical Analysis The rates of changes of pH values were assessed by comparing the slopes of the different best straight lines of fit for the milk samples stored in different conditions The differences in slopes of the best straight lines of fit at different storage conditions were analyzed using two-sample t test, assuming a one-tail normal distribution and α ¼ 0.05 [7] 25.3 Results and Discussion 25.3.1 pH Changes The pH of all samples progressively dropped The rates of changes of pH values were assessed by comparing the slopes of the different best straight lines of fit for the samples exposed to the six different conditions (results not shown) Two of the four milk samples from selected cows on a single farm and kept in fumigated kyanzi had the least drop in pH value, followed by pasteurized milk, then milk kept in the fumigated glass bottle, milk kept in the unfumigated glass bottle, milk kept in the unfumigated kyanzi and finally milk in sterilised glass bottle For the other two milk samples, the least drop in pH value was observed in pasteurised milk, followed by milk kept in the fumigated kyanzi, in fumigated glass bottle, and untreated samples These data indicate that fumigation of the kyanzi offered the greatest inhibition to milk spoilage in two samples as indicated by the rate at which the milk became more acidic Since pasteurisation offered the greatest inhibition to milk spoilage in two milk samples, but still closely followed by fumigation of the kyanzi, our findings suggest that fumigation of the kyanzi is comparable to pasteurisation in preservation of raw milk Pooled milk samples from collection centres showed the least drop in pH in pasteurised milk, followed by that kept in fumigated kyanzi, milk in the fumigated glass bottle, the unfumigated kyanzi, the unfumigated glass bottle and the sterilised glass bottle Pasteurisation therefore evidently had the greatest effect in reducing milk spoilage, closely followed by fumigation of the kyanzi, fumigation of the glass bottle and lastly the sterile glass bottle and the untreated vessels A bigger difference was seen between the slopes of the best straight lines of fit (not shown) for samples from a single farm for fumigation of the kyanzi and other milk treatments 25 A Comparative Study on Preserving Milk Using Grass Species Table 25.2 t and p test values for determining the effect of fumigation of kyanzi and comparing fumigation with pasteurization 343 tfp pfk pfp Milk sample no tfk a 2.823 1.390 0.013 0.097 0.276 2.264 0.612 0.025a 1.643 0.217 0.066 0.416 0.748 0.161 0.234 0.437 0.772 0.291 0.225 0.388 0.441 À0.719 0.331 0.243 0.502 À0.505 0.315 0.312 0.958 À0.108 0.176 0.458 Key: fk-fumigation of kyanzi with untreated kyanzi, fp-fumigation of the kyanzi with pasteurisation a Statistically significant values than with the same treatments for milk from collection centers This suggested that milk from the single farm was better preserved by fumigation of the kyanzi than pooled milk The superiority is probably due to the lower level of microorganisms in milk from selected cows than in pooled milk The differences in slopes of the best straight lines of fit of preserving milk using H rufa fumigation compared to other storage conditions were analyzed using 2-tail t-test; the t values and the corresponding p values are shown in Table 25.2 25.3.2 Clot-on-Boiling Clot-on-boiling tests for all samples were negative at the beginning of monitoring, indicating that the milk was stable to heat treatment Treated samples, as in the six different conditions described, gave positive results after different lengths of storage (results not shown) The increase in acidity during storage decreases the heat stability of the milk [8] This was observed to vary for the different conditions under which milk samples were kept Comparison of results for the milk obtained from selected cows and those for pooled milk reveals that fumigation of the kyanzi preserves the milk from selected cows longer than it does for pooled milk However there was no marked difference in the duration of preservation by subjecting to the other conditions These results compare well with the trend observed by monitoring the pH 25.3.3 Alcohol Test The alcohol test results for all samples were negative, indicating that the milk had less than 0.21 % acid at h of monitoring The duration of storage before coagulation was observed to vary with the different storage conditions and sources of the milk samples (results not shown) 344 M.A Wesuta and W.K Isharaza Comparing results of this test for samples from the two sources showed that fumigation of milk pots was equally effective in preserving milk obtained from the two sources Fumigation of the kyanzi keeps raw milk from selected cows longer than it does for pooled milk, a trend that agrees with what were obtained in the pH changes and the clot-on-boiling tests 25.3.4 10-min Resazurin Test The drop in the score with storage time was due to increased metabolic activity of the microorganisms in the milk samples The changes indicate the deterioration of raw milk This increased activity is variedly responsible for the reduction of the resazurin dye The final colour developed on incubation of the samples for 10 varied with the different storage conditions and sources Comparing the results for the samples from the two sources using the reference table for interpretation of results [4], the drop in the test score shows that the effect of fumigation of the traditional milk pots compares well with pasteurisation The results obtained in this test compared well with those obtained from pH, clot-onboiling and alcohol test changes (results not shown) Fumigation of the glass bottle also curtailed the spoilage of the milk when compared to its negative control, the unfumigated glass bottle 25.3.5 Total Plate Count Test Figures 25.1 and 25.2 show changes in TPC results expressed as log cfu/ml of milk samples from selected cows on a single farm and pooled milk respectively done at 0, 6, and 24 h of storage under ambient temperatures The values indicate the rapid multiplication of the microorganisms initially present in the fresh milk The increased numbers of microorganisms produce extracellular enzymes which break down the nutrients in the milk, thereby affecting its physical-chemical properties [9] The changes varied depending on the different storage conditions of the milk samples The rate of multiplication of microorganisms in the 24 h of storage was lowest in milk from the single farm kept in the fumigated kyanzi, followed by pasteurised milk, milk kept in the fumigated glass bottle, the milk kept in the sterile glass bottle and lastly, that kept in the untreated containers (Fig 25.1) This gives fumigation of the kyanzi superiority over pasteurisation and other forms of storage For pooled milk samples, the rate of multiplication of microorganisms in the 24 h of storage was lowest for pasteurised milk in the sterile glass bottle, closely followed by milk kept in the fumigated kyanzi, the milk kept in fumigated glass bottle, the sterile glass bottle and the untreated containers (Fig 25.2) This gives pasteurisation relative superiority over fumigation of kyanzi and other forms of storage These A Comparative Study on Preserving Milk Using Grass Species 25 Sample No.2 Sample No 345 10 Logcfu/ml Log cfu/ml 3 2 1 0 12 18 24 30 36 12 9 8 Log cfu/ml Log cfu/ml 10 2 1 0 18 30 36 Hours 36 12 30 6 24 Sample No Sample No 10 18 Hours Hours 24 30 36 12 18 24 Hours Key: Fig 25.1 Changes in total plate count in different fresh milk samples from selected cows during 24 h storage results compare well with those obtained in the platform tests Fumigation is ultimately superior to pasteurisation with respect to preservation of milk from selected animals whereas it is not the case with pooled milk pH values of milk samples from selected cows in fumigated kyanzi and those of pooled milk show a downward trend due to increase in hydrogen ions produced by 346 M.A Wesuta and W.K Isharaza Sample No.5 Sample No 10 9 8 7 Log cfu/ml Log cfu/ml 6 2 1 0 12 18 24 30 36 12 18 24 30 36 30 36 Hours Hours Sample No Sample No 8 7 Log cfu/ml Log cfu/ml 5 3 2 1 0 12 18 Hours 24 30 36 12 18 Hours 24 Key: Fig 25.2 Changes in total plate count in different pooled milk samples during 24 h storage lactic acid, a product of fermentation of lactose by lactic acid bacteria present in the milk This was also observed when the same milk samples were boiled and were treated with alcohol, as demonstrated in the clot-on-boiling and alcohol test results Such milk clots or precipitates They were negative in the first hours of storage, 25 A Comparative Study on Preserving Milk Using Grass Species 347 indicating the relative stability of the casein micelles in the milk However, on keeping for several hours, precipitation on addition of 70 % alcohol was due to destruction of the casein micelles The clot-on-boiling test showed the same trend Here precipitation is due to irreversible denaturation of the protein casein molecules Resazurin scores also lowered with time due to the increased bacterial metabolic activity that causes reduction of the purple dye through a series of colours to white Changes in these parameters showed the same trend with those of the milk kept in fumigated kyanzi changing least on average followed by pasteurisation and milk kept in the fumigated glass bottle The average TPC expressed in log cfu/ml units increased over the 24-h interval due to rapid reproduction of the bacteria by binary transverse fission, hence increasing the number of bacterial cell numbers 25.4 Conclusions We conclude that microbial growth that leads to milk spoilage/sourage can be curtailed for up to 30 h by storing fresh milk in a fumigated kyanzi using H rufa Secondly, this traditional method of milk preservation gives better results with raw milk from selected cows However, this temporary preservation of raw milk cannot be used as a substitute for pasteurisation This method would be convenient for the rural household where expensive modern preservation facilities that require use of electricity and other forms of energy are inaccessible and unaffordable, in that milk from the animal can be kept in relatively good quality for about 24 h, without spoilage Further studies are needed to identify the chemical component within grass species H rufa, to establish the antimicrobial properties of the smoke from the plant, and to standardize the fumigation technique for best results Acknowledgements Sincere thanks are extended to Moses Mwebaze, a dairy farmer of Bwizibwera for providing “ebyanzi” and the ‘cured’ H rufa for the study; Mary Kankunda, Mbarara University of Science and Technology (MUST) for her expertise in fumigation of the vessels We are grateful to the management of Jojoma Dairy, Dairy Corporation Ltd, and milk collection centres in Mbarara town for providing the pooled milk samples We thank the French Embassy in Uganda for setting up the Milk Testing Laboratory at MUST M A Wesuta was supported by a training grant from the French Embassy in Uganda References Asaah NO, Fonteh F, Kamga P, Mendi S, Imele H (2007) Activation of the lactoperoxidase system as a method of preserving raw milk in areas without cooling facilities AJFAND 7:1–15 Grillet N, Grimaud P, Loiseau G, Wesuta M, Faye B (2005) Sanitary quality of raw milk within the commodity sub sector in Mbarara district and Kampala city in Uganda Revue E´lev Me´d Ve´t Pays Trop 58:245–255 348 M.A Wesuta and W.K Isharaza Biggelaar den C, Mueithi W (1999) Using tree species to treat milk for palatability and preservation Intermediate technology food chain 26 report Available online from http:// www.itdg.org/docs/agroprocessing/food_chain_26.pdf Accessed 28 May 2005 Kabaterana J (2000) Manual for production of good quality milk Country Taste (U) Ltd, Mbarara, pp 4–8 Samarajeewa U (1999) Manual on microbiological analysis Uganda National Bureau of Standards (UNBS), Kampala, Uganda, pp 50–76 ISO 6610 IDF 153 (1992) International Standard Milk and milk products – enumeration of coliforming units of microorganisms, colony count technique at 30  C, 1st edn 02–01, Geneva, Switzerland Freund JE (1992) Mathematical statistics, 5th edn Prentice-Hall International, Inc, Englewood Cliffs, pp 462–465 O’Connor CB (1995) Rural dairy technology, ILRI training manual International Livestock Research Institute, ILRI, Addis Ababa Ruas-Madeido P, Reyes-Gavila´n CG, Olano A, Villmiel M (1999) Influence of refrigeration and carbon dioxide addition to raw milk on microbial levels, free monosaccharides and myo-inositol content of raw and pasteurized milk J Dairy Res 212:44–47 Index A Abdulghani, A.J., 267–281 Abubakar, M.B., 75–89 Actuators, 1–12 Adams R.P., 30, 32 Adeniyi, A., 163–170| Adsorption, 164, 173–185 Aerosols, 94, 96, 98 Aftab, K., 316 Ahmad, M., 311–319 Ahmed, N., 147–159 Ahmed, Z.Z., 267–281 Ahsun, U.W., 207–224 Ainsworth, S.E., 214 Akhtar, N., 329 AL-Bayati, K.H.A., 67–73 Alladin, S.B., 321–335 Allibacus, A., 54 AL-Zubaidi, N.I.I., 67–73 Amidine, 132, 136, 142 2-(5-amino-1-phenyl or benzyl)-4(cyanoformimidoyl)-1H-imidazoles, 142 3-Amino-1,2,4-triazole (3-AT), 267–281 Analysis techniques, 29–32 Anilinium chloride, 132, 136 Animal house, 107 Antidiarrhoeal, 313, 319 Antioxidant, 148, 150, 152–159, 312 Aromatic plants, 15–37 Arsenate, 175, 183, 184 Atomic force microscopy, 4, 6–7 Ayres, G.H., 215 Ayurvedic medicines, 321–335 Azomethine, 269, 271, 272, 275, 280 B Balogun, R., 163–170 Bang, H., 125 Banyankore, 340 Benjilali, J., 105–111 Benzopyran, 36 Berdague´, J.L., 32 Bialecki, A., 15–37 Bioactivity, 37, 111 Biomarkers, 76, 78, 80, 84 Bolker, E.D., 222 Borohydrides, 229, 231, 233 Boskabady, M.H., 316 Bousta, D., 105–111 Braille character, 2, 4, 5, C Calcium, 164–166, 246, 247, 295, 316, 322–327, 334, 335 Camargo, C.C., 6-Carbamoyl-2-alkyl-9-(phenyl or benzyl)-9Hpurines, 141–145 Carbon nanotubes, 1–12, 95, 96, 99, 251–258 Carpi, F., Cassytha filiformis, 105–111 Chalcones, 229–234 Chandrasekhar wave function, 70 Chang, F.R., 110 Chemistry-aid, 239, 242–244, 248, 259–265 Chemistry education, 65, 259–265 Chemistry of life, 207–224 Chemotaxonomy, 22, 33, 36, 37 Chen, Y.F., 150 Chorva´t, D Jr., 1–12 Chuckowree, V., 43 M Gupta Bhowon et al (eds.), Chemistry: The Key to our Sustainable Future, DOI 10.1007/978-94-007-7389-9, © Springer Science+Business Media Dordrecht 2014 349 350 Classroom interactions, 47, 64, 65, 214, 215 Computer animations, 207–224 Concept cartoons, 41–65 Conceptual understanding, 53, 56, 61, 63–65, 207–224 Condensation reaction, 267–281 Conductivity, 7, 11, 181, 252–254, 256, 257, 268, 277–279 Contamination, 164, 169, 170, 308 Correlation coefficients, 30, 166, 170, 294, 297, 298, 306, 307 Critical exponent, 252, 257, 258 Czanikova´, K., 1–12 D Dabell, J., 54 Darvey, I.G., 191 Data-collection tools, 47–49, 56, 211–213, 222 Davies, N.W., 32 Deci, E.L., 216, 222 Developing countries, 96, 97, 238–240, 248, 249, 259–261, 264, 265 Diabetic, 148, 151, 156, 157, 159 Diaminomaleonitrile (DAMN), 132, 143 DiClemente, C.C., 125 Digestion, 323–331, 334, 335 Dispersion, 4, 7–8, 12, 254 Driver, R., 42 Duaso, M.J., 125 E Ebyanzi, 340 Electron correlation energy (Ecorr), 67–73 Electron–electron repulsion, 68, 70, 71, 73 El-Hajaji, H., 105–111 El Mansouri, L., 105–111 El Youbi-Hamsas, A., 105–111 Emelia, A., 163–170| Engagement, 37, 43, 52, 53, 61–65, 209, 214–216, 222–224 Erdi, P., 190 Erduran, S., 42 Erriah, J., 113–127 Essential oils, 25–27, 30, 32–37, 314 Ethylene vinyl acetate, 1–12 F Ferro-precipitate, 173–185 Flavans, 229–234 Flavonoids, 106–111, 148, 156–159, 229 Index Flowers, 15–37, 240 Fluctuation population, 190, 197–199, 203 Formimidate, 131, 132 Formimidoyl-1H-imidazole, 131–138 Frank, I., 131 Free radical, 148, 156–159, 287 Fumigation, 340–345, 347 Functional food, 147 G Ganga water, 293–308 Gardner, H., 209 Gay, G., 216 Giacomino, A., 325, 327 Gillespie, D.T., 190 Gillespie algorithm, 192–199, 203 Girma, E., 125 Glucose, 148, 149, 153, 322 Glycation, 148, 149, 151, 152, 156, 157, 159 Gomes, J.A.N.F., 190 Gowda, T.A., 285–290 Grabe, C., 214 Grabe, M., 214 Gray, A., 42 Griffiths, J., 124 H Hands-on chemistry, 261 Hartree-Fock wave equation, 68 Hassane, S.O.S, 105–111 Headspace, 28, 29, 34, 37 Health effects, 94, 96, 97, 99, 100, 117, 164, 169 Heavy metals, 164, 173, 174, 176, 179–181, 184, 185, 322 Helium sequence, 67–73 Hembrooke, H., 216 Herbs, 147–159, 330 Hg(isatin)2, 270, 271, 275, 277, 279, 280 Horsfield, B., 75–89 Hunt, J.M., 87 Husen, O., 209 Hylleraas wave function, 70 Hyperenium rufa, 339–347 I Ibrahim, A., 163–170 ICT See Information and communication technologies (ICT) Imidazole, 131–138, 144, 145, 268 Immunostimulant, 109, 111 Index Immunosuppressive, 108–111 Information and communication technologies (ICT), 209, 210, 261, 264 Innovative experiments, 244 Innovative solutions, 259–265 Insecticidal, 312–316, 319 Intramolecular hydrogen bonding, 145 Isatin, 267–281 Isharaza, W.K., 339–347 J Jahan, N., 311–319 Jaiswar, G., 93101 Jauro, A., 7589 Jean-Noeăl, 107 Joulain, D., 30, 32 K Kabapinar, F., 54 Kasa´k, P., 1–12 Keogh, B., 43, 54, 60 Ketones, 17, 19, 229 Kleinjan, M., 125 Kondjoyan, N., 32 Koănig, W.A., 30, 32 Krupa, I., 1–12 Kumo, 76, 79–89 L Lachkar, M., 105–111 Lafia-Obi, 76, 77, 79–89 Lallbeeharry, H., 41–65 Lamza, 76, 79–89 Langmuir isotherm, 180, 182, 183 La Velle, B.L., 42 Li, S.Y., 109 Li Kam Wah, H.T.Y., 321–335 Lowe, R.K., 215 M Magnesium, 52, 53, 245, 295, 322–324, 326–328, 334, 335 Mahomoodally, M.F., 147–159 Maiza-Benabdesselam, F., 107 Marsalek, R., 173–185 Masesane, I.B., 229–234 Mathematics, 238, 260, 265 Matsuura, N., 149 Mautone, P.D., 213, 214 351 Mavelli, F., 190 Mayer, R.E., 213, 214 Mazimba, O., 229–234 McQuarrie, D.A., 190, 191 Mean field, 196–197 Mehjabeen, J.N., 311–319 Metals, 28, 54, 67, 152, 163–170, 174, 180, 181, 208, 212, 244, 245, 267–281, 321–335 Metals and the reactivity series, 41–65 Microwave, 27, 323–325, 333 Milk preservation, 340, 347 Motivation, 47, 58, 61, 63–65, 123, 209, 211, 214, 216, 221–224, 240, 247 Mukhopadhyay, A.K., 131 Multimedia resources, 239, 240, 247 Multiple linear regression analysis, 295 Multivariate analysis, 293–308 Mungur, R.M., 251–258 Mun˜oz-Repiso, A.G.V., 209 MWCNT nanocomposite, 257 N N-acetylisatin, 267–281 Nanocomposite, 6, 8, 11, 12, 251–258 Nanoindentation, 6–12 Nanoparticles, 93–101 Narod, F.B., 41–65, 207–224 Naylor, S., 43, 54, 60 Newton, P., 42 Nickel, 268, 277, 322–324, 328–329, 334, 335 Nigeria, 76, 77, 106, 163–170 Norregaard, J., 124 O O’Day, D.H., 209 Ogunde, J.C., 237–249, 259–265 Omastova´, M., 1–12 Omolo, A., 259–265 Omotayo, Y., 163–170 Osborne, J., 42 Osifeko, O., 163–170 Osmium, 285–290 Owoade, O., 163–170 Oxidative stress, 94, 151, 157, 159 P Parette, H.P., 215 Pasteurisation, 339–347 Pavlova´, E., 1–12 352 PCA See Principal components analysis (PCA) Percolation threshold, 251, 252, 257, 258 Perfume industry, 37 Petroleum, 26, 76, 77, 132–134, 233 Phosphate, 149–151, 175, 183, 184, 214, 289, 342 Photo-actuation, 3, 4, 6–12 Phytochemical screening, 106–108, 111 Piotto, S., 190 Pipal, A.S., 93–101 Piper borbonense, 105–111 Plant-insect interactions, 22, 37 Poisonous chemical substances, 127 Poisson, 190 Poisson algorithm, 193, 195–199, 203 Polyphenols, 148, 156, 158 Potassium, 135, 137, 149, 150, 229, 286, 322–325, 330–335 Principal components analysis (PCA), 294, 297–298, 303–306, 308 Prochaska, J.O., 115 Propericiazine, 285–290 Q Quasi-two dimensional network, 257 R Ramasawmy, D., 113–127 Ramchurn, K., 321–335 Ramkissoon, J.S., 147–159 Ranjbar, S., 189–204 Rat, 106, 107, 109, 110, 156 Raw water, 163–170 Rebetez, C., 221 Reduction, 73, 98, 115, 178, 229–234, 298, 344, 347 Resazurin test, 341, 344 Rest, A.J., 237–249, 259–265 Risk assessment, 93–101 River, 163–170, 293–295, 299–300, 303, 304, 308 Rose, J.S., 190 Rotbain, Y., 222, 223 Rughooputh, S.D.D.V., 251–258 Rural schools and colleges, 242, 244, 247 Ryan, R.M., 216, 222 S Salicylaldehyde, 230, 231 Sampling techniques, 25–29 Science(s), 42–44, 62, 97, 208, 238, 240, 242, 247, 259, 260, 263–265 Index Science education, 42, 44, 259, 263 Sediments, 76, 166, 168–170, 174, 176, 322, 328 Selectivity, 141, 286 Selwyn, N., 209 Sen, A.K., 131 Sensitivity, 30, 286, 287, 289 Shao, Y.Y., 329 Smadja, J., 15–37 Smoking cessation, 113–127 Sobron, S., 43 Sodium, 107, 149–151, 155, 229, 322–326, 330–335 Soidrou, S.H., 105–111 Solar classroom, 238, 242–244, 248 Source(s), 9, 22, 26, 27, 35, 37, 45, 75, 76, 87, 93–101, 111, 148, 155, 157, 159, 165, 170, 212, 247, 248, 294, 307, 308, 327–329, 339, 343, 344 Source rock, 76 Spasmolytic, 36, 312, 316 Spectrophotometry, 107 Spices, 147–159, 312, 314 Starbek, P., 220 Stauffer, G., 257 Stochastic simulation, 190, 193–198, 203 Students’ achievement tests, 48, 49, 54–56, 63, 211, 213, 216–219 Students’ engagement, 43, 52, 223 Students’ questionnaire, 48, 49, 56–61, 211, 219–222 Student-teacher interactions, 62 Subratty, A.H., 147–159 Sun, M.C., 113–127 Surface modification, 7, Surfactants, 4, 7, 173, 174, 176, 178, 180–185 SWCNT nanocomposite, 257 Syserkite, 286, 289, 290 T Tactile display, Taherkhani, F., 189–204 Taneja, A., 93–101 Teaching, 41–65, 208–210, 213, 216, 219–224, 237–249, 259–261, 265 Tejedor, F.J.T., 209 Thareja, S., 293–308 Therapeutic, 34, 35, 106, 125, 147–159, 312, 316 Tobacco, 114–117, 119, 121, 124–125, 127 Total plate count test, 341, 344–347 Toth, J., 190 Trachyspermum ammi, 311–319 Index Traditional Chinese Medicines (TCM), 322, 323, 325–335 Traditional practices, 25–27, 258, 347 Trans-Theoretical Model of Change, 122 Trial wave functions, 69–73 Tsai, T.H., 108 U Ultrasonication, 253, 254 V Velicer, W.F., 115 Viuda-Martos, M., 150 Volatile compounds, 15–37 W Wallace, R.G., 237–249 Wang, C-F., 327, 330 Waste water, 173, 185 Water quality, 170, 293, 294, 298–299, 303–308 Wellington, J.J., 42 Western Uganda, 340 353 Wesuta, M.A., 339–347 White, B.T., 222 Wigner, E., 67 Wilkes, H., 75–89 Wong, R., 215 Workplace, 100, 114–116, 120, 125, 127 Workshop design, 244 Wormicidal, 313, 314, 316, 319 X Xue, J.J., 232 Y Yahyazadeh, A., 131–138, 141–145 Z Zeller, M., 131 Zeta potential, 175–179, 182, 184–185 Zheng, Q., 190 Zinc, 52, 53, 164–166, 174–178, 181, 245, 268, 275, 277, 322–324, 326, 329–331, 334, 335 .. .Chemistry: The Key to our Sustainable Future Minu Gupta Bhowon • Sabina Jhaumeer-Laulloo Henri Li Kam Wah • Ponnadurai Ramasami Editors Chemistry: The Key to our Sustainable Future Editors... Applied Chemistry (ICPAC 2012) was held from to July 2012 at Hilton Mauritius Resort and Spa, Wolmar, Flic en Flac, in Mauritius The theme of the conference was Chemistry: The Key for our Future ... can be also adapted for the characterisation of the photoactuating behaviour The first of these methods, the Atomic Force Microscopy (AFM), is a wellestablished tool for the study of structural