Thermal cooling performance of convective non-Newtonian nanofluid flowing with variant power-index across moving extending surface.

This communication focuses on assessing the effectiveness of nanoparticles, and a power-law variation fluid on a moving stretching surface is analyzed. Newtonian fluids for different nanomaterials are considered due to its industrial demand. The partial differential equations describing the flow are transformed to ordinary differential equations by employing local similarity transformations and then solved numerically by an effective numerical approach, namely, the local nonsimilarity method (LNS). The numerical solution is computed for different parameters by using the computational software MATLAB. Different types of nanoparticles are considered, and the impact of those nanoparticles as well as the impact of different pertaining parameters on velocity, temperature, missing velocity slope, and missing temperature slope are presented graphically. Comparisons are made with the available results in the open literature. Our investigation conveys a better impact on [Formula: see text] nanoparticles due to their higher thermal conductivity. Furthermore, an increase in the free stream velocity, missing temperature slope and velocity slope is enhanced, but after a point of separation, the missing temperature slope decays.

Quail (Coturnix japonica) egg attenuated 2-butoxyethanol-induced enzymatic dysregulation, disseminated thrombosis and hemolytic impairment in female wistar rats.

Influence of quail egg on pathologies has increased research interests and series of investigations are currently being done on its influence against these pathologies. The influence of quail egg against 2-butoxyethanol induced hemolysis and disseminated thrombosis was investigated to determine the enzymatic regulations that ensue in the amelioration of deleterious hemolytic and disseminated thrombosis displayed in female Wistar rats. Quail egg was separated into three (3) components (extracts)-quail egg yolk water soluble (QYWS) and fat soluble (QYFS), and albumen extract (QA) and the inorganic and organic compositions were characterized. Depranocytotic assaults was achieved by 250 mg/kg of 2-Butoxyethanol administered for 4 days, the clinical observation revealed a dark purple-red discoloration on the distal tails of the rats and therapeutic applications followed with 1000 mg/kg BWT of QYWS, QYFS and QA, and 15 mg/kg BWT of hydroxyurea. Morphological evaluation, haematological estimations and biochemical evaluations of the influence on the activities of sphingosine kinase-1, RNase, red cell carbonic anhydrase, lactate dehydrogenase, glutathione peroxidase and caspase-3, vis a vis the concentrations of sphingosine-1 phosphate, selenium and zinc (plasma and urine). In vitro anti-inflammatory influence of quail egg components were investigated against hemolysis and key enzymes of inflammation-cycloxygenase, lipoxygenase and ß-glucuronidase. The in vitro anti-inflammatory effects of QYWS, QYFS and QA were concentration dependent from 200 to 800 µg/ml against hemolysis and the key enzymes of inflammation. The characterization of inorganic and organic bioactive composition of the yolk and albumen revealed the presence of folic acid, cobalamin, pyridine, riboflavin, ascorbic acid as well as vitamins D and E, selenium, zinc, iron and calcium. These had reflected in the attenuation of the induced hemolytic and disseminated thrombosis by regulations of enzymes linked to the infarction, apoptosis and oxidative stress characterized in sickle cell index.

On Criticality for a Generalized Couette Flow of a Branch-Chain Thermal Reactive Third-Grade Fluid with Reynold's Viscosity Model.

This research considers the third-grade liquid flow and criticality branched-chain of a thermal reaction in a Couette generalized medium with a nonlinear viscosity model. A dimensionless transformation of the system momentum and heat equations are carried out. Compared with the diffusion coefficient, the flow is stimulated by initiation reaction rate, reaction branch-chain order, non-Newtonian term, thermal Grashof number, and pressure gradient. The reactive fluid is fully exothermic with consumption of the material, and the heat exchange in the system is greater than the exchange of heat with the ambient. A semianalytical collocation weighted residual scheme is employed for the branch-chain slice bifurcation, dimensionless energy, and momentum solutions. The results show that exponential decreases in the thermal fluid viscosity can help in controlling the boundless heat produced by the Frank-Kamenetskii term and initiation reaction rate. Therefore, the results will help in stimulating positive combustion processes.

Bound state solutions of the Schrödinger equation and its application to some diatomic molecules.

We apply the supersymmetric quantum mechanics and shape invariance approach to obtain the solutions of the 3-dimensional Schrödinger equation in the presence of a newly proposed potential model called hyperbolic-sinus potential function for any ℓ-state. Rotational-vibrational energy eigenvalues of some diatomic molecules are numerically calculated. Special cases of interest of the hyperbolic-sinus potential function are also studied. Our results indicated that the energy eigenvalue is highly sensitive to the potential parameters.

Protective effect of some tropical vegetables against CCl4-induced hepatic damage.

In the present study, ethanolic extracts of some tropical vegetables were investigated for their hepatoprotective effect against CCl4-induced liver damage in rats. CCl4 at a dose of 0.5 mL/kg of body weight produced liver damage in rats as manifested by the rise in the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and total protein in serum (40.60 +/- 3.50 IU/L, 80.60 +/- 5.10 IU/L, and 73.20 +/- 1.87 g/L, respectively) and in liver homogenate (1,300.00 +/- 7.38 IU/L, 1,660.00 +/- 13.69 IU/L, and 250.00 +/- 7.51 g/L, respectively) compared to the control. The extracts at doses of 250 and 500 mg/kg of body weight were administered to the CCl4-treated rats. The vegetables at a dose of 250 mg/kg of body weight produced a significant hepatoprotective effect by decreasing the serum levels of ALT, AST, and total protein to values in the range of 11.21 +/- 1.90-16.22 +/- 1.00 IU/L, 29.00 +/- 2.70-48.00 +/- 2.10 IU/L, and 62.10 +/- 2.40-70.13 +/- 2.00 g/L and at a dose of 500 mg/kg of body weight to 13.00 +/- 1.20-21.00 +/- 1.30 IU/L, 40.00 +/- 2.5-59.00 +/- 2.20 IU/L, and 68.00 +/- 2.40-72.00 +/- 2.10 g/L, respectively. Similar results were obtained for liver homogenate levels of ALT, AST, and total protein with decreasing values compared with the CCl4-treated rats: 900.00 +/- 3.05-1,020.00 +/- 4.25 IU/L, 1,150.00 +/- 5.57-1,530.00 +/- 4.99 IU/L, and 150.00 +/- 3.12-185.00 +/- 3.00 g/L and 900.00 +/- 3.05-1,030.00 +/- 8.80 IU/L, 1,400.00 +/- 6.95-1,530.00 +/- 8.50 IU/L, and 165.0 +/- 5.50-210.00 +/- 4.41 g/L, respectively, at doses of 250 and 500 mg/kg of body weight, respectively. Furthermore, the effect of the extracts on lipid peroxidation, measured as malondialdehyde (MDA), was estimated on the liver homogenate. A significant hepatoprotective effect was also noticed with a decreased value of the MDA levels: 46.00 +/- 0.08-52.00 +/- 0.06 and 47.00 +/- 0.07-60.00 +/- 0.10 nmol of thiobarbituric acid-reactive substances/g of liver protein at doses of 250 and 500 mg/kg of body weight, respectively. It could be concluded that all the evaluated vegetables exhibit good hepatoprotective activities, though to varying degrees.

Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus).

The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 +/- 1.17-60.65 +/- 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 +/- 2.40) while the least (43.70 +/- 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 +/- 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (microg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20-6.90 while the total coliform count range was between 3.0 x 10(3)-7.5 x 10(6) with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level.

Dynamics of the iodine-goitrogen balance in the thyroid status of catfish from selected fresh and brackish water bodies.

The study was designed to investigate the dynamics of the goitrogen-iodine balance in Igbokoda brackish and Ogbese fresh water bodies in Ondo State, Nigeria. The parameters determined include iodine, thiocyanate, chloride, nitrate, calcium, magnesium hardness, calcium hardness, total hardness, and total coliform counts in water, sediment and/or fish (flesh and serum). The fish were subjected to a number of treatments (boiling with water or sodium chloride solution, frying or roasting) prior to analysis. The iodine level (microg I/100g) in the flesh of fish varied with size, treatment and location; it increased with size, was reduced by some treatments (boiling with either water or NaCl solution), while frying and roasting did not affect the level. The least values were 93.45 (Ogbese fish boiled with NaCl solution) and 160.94 (Igbokoda fish boiled with either water or NaCl solution). On the whole, Igbokoda (160.94-314.08) had higher values than Ogbese (93.45-205.06). Serum iodine (microg I/100mL) was equally higher in Igbokoda (5.00-9.00) compared to Ogbese (2.80-5.00). Only the large sized fish of Ogbese recorded a value of 5.00 micromol/L for thiocyanate while this parameter was not detected in other samples. The calculated I/goitrogen ratios (I/Ca, I/NO3, I/Cl and I/SCN) were higher for Igbokoda water than Ogbese water with the exception of I/Mg. This was equally reinforced by the total count of coliforms (goitrogenic), which was higher in Ogbese (3.0 x 10(3)) than in Igbokoda (2.7 x 10(3)). These results indicate that the Igbokoda brackish water body would be a better source of iodine than Ogbese fresh water body for the population dependent on them.