Browsing by Author "Melanthota, S.K."

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Enhancement of dysprosium oxide doped zinc alumino borosilicate glasses in thermal, optical and luminescence domain for solid state lighting application
(Elsevier B.V., 2022) Monisha, M.; Mazumder, N.; Melanthota, S.K.; Padasale, B.; Almuqrin, A.H.; Sayyed, M.I.; Karunakara, N.; Kamath, S.D.
Zinc alumino borosilicate (ZABS) glasses incorporated with Dy3+ ions are prepared through melt-quenching technique. Non-crystallinity behaviour of the glasses are confirmed through XRD studies. The presence of functional and vibrational groups in the glass network are witnessed through FTIR studies. From the differential thermal analysis (DTA), the thermal stability of the glasses are found to be greater than 90 °C. UV–Visible–NIR spectra of glasses showed strong absorptions of Dy3+ ions in the NIR region (∼1267 nm). The highest bandgap value is obtained for ZABSDy0.5 (4.27 eV) glass that has the lowest amount of non-bridging oxygens. The ionic nature of dysprosium ions in the glass vicinity is thereby known through bonding parameter calculation. Judd-Ofelt (J-O) intensity parameters showed the trend Ω2 > Ω6 > Ω4, maintained same for all synthesized glasses. The luminescence spectra showed three emission peaks of Dy3+ ions at 482 (6H15/2), 575 (6H13/2) and 663 (6H11/2) nm. The hypersensitive transition observed at 4F9/2 → 6H13/2 exhibits a greater emission cross-section and radiative transition for all the glasses. Through the decay measurements, the lifetime of the Dy3+ ions are calculated. The estimated CIE coordinates for the glasses showed their location in white light region. The correlated colour temperature (CCT) values are obtained between 4200 and 4500 K suggesting the importance of glasses to use for white-LEDs application. © 2022 Elsevier B.V.
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study
(Elsevier B.V., 2022) Govindaraju, I.; Zhuo, G.-Y.; Chakraborty, I.; Melanthota, S.K.; Mal, S.; Sarmah, B.; Baruah, V.J.; Mahato, K.K.; Mazumder, N.
Starch from a given botanical source can vary considerably in terms of physicochemical properties in its native and hydrolyzed forms. The current study investigated the structural and functional characteristics of starch from ten indigenous rice varieties endemic to Northeast India. In vitro enzymatic hydrolysis was used to reveal the dextrose equivalent profile of each type of starch. Gezep Sali and Betguti Sali respectively exhibited the highest and lowest starch hydrolysis. Among the ten rice varieties, amylose content varied between 7.50 and 28.58%. Optical and scanning electron microscopy (SEM) revealed the polyhedral shape of the native starch granules and deformation of the shape upon enzymatic hydrolysis. Second harmonic generation (SHG) microscopy and X-ray diffraction (XRD) analysis confirmed the presence of and variations in starch crystallinity. XRD revealed spectral peaks characteristic of A-type starch crystals in the native form. The elevated intensity of XRD peaks in hydrolyzed starch granules confirmed the occurrence of amylose hydrolysis rather than hydrolysis in amylopectin regions. Fourier transform infrared (FTIR) spectra revealed the common stretching and bending of bonds in all native starches; however, changes were observed in the fingerprint region (1080, 1000, 926 cm−1) of hydrolyzed starch granules, which indicates the amylolysis of the amylose region and disturbances in the ordered arrangement in the crystalline part. Differential scanning calorimeter (DSC) endotherms revealed the highest and lowest gelatinization peak temperatures in Harfoni (78 °C) and Tulosi Sali (41 °C) rice cultivars, respectively. The findings in this study can help to optimize the usage of rice starch in food and non-food industries. Furthermore, understanding the control points of starch digestion and genetically tailoring rice grains with different digestibility could be beneficial for nutraceutical applications. © 2021 Elsevier Ltd
Spectroscopic methods for assessment of hand sanitizers
(Springer Science and Business Media Deutschland GmbH, 2022) Banik, S.; Melanthota, S.K.; Anandan Vannathan, A.; Mahato, K.K.; Mal, S.S.; Mazumder, N.
Sanitization of inanimate objects or body surfaces using disinfectant is essential for eliminating disease-causing pathogens and maintaining personal hygiene. With the advent of health emergencies, the importance and high demand for hand sanitizers (HS) are observed in everyday life. It is also important to know the constituent added to formulate HS, as the presence of harsh chemicals can cause skin irritation. In this study, different spectroscopic techniques were used to assess several commercially available HS along with the in-house prepared HS as per the WHO protocol. Fourier transform infrared spectroscopy and Raman spectroscopy identified the different HS chemical bonds and quantified the amount of alcohol and water in the HS. Varying amount of alcohols in HS, calibration profile was generated to identify its amount in commercial samples. Further, the commercial samples were also checked for contaminants whose presence in the HS might bring down its sanitization efficacy. © 2022, The Author(s).