THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

http://umu.diva-portal.org/smash/get/diva2:882304/FULLTEXT01

Pretreatment of lignocellulose: Formation of inhibitory by-products and strategies for minimizing their effects

Hydrogels for biomedical applications.

Standard methods for the examination of water and wastewater: including bottom sediments and sludges , Standard methods for the examination of water and wastewater: including bottom sediments and sludges , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی

Standard methods for the examination of water and wastewater: including bottom sediments and sludges

Anaerobic digestion of food waste - Challenges and opportunities.

Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most ecofriendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world’s ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of cosubstrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.

/pdf/food-waste-to-energy-an-overview-of-sustainable-approaches-3ko11gyhs5.pdf

Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling

Modern seafood processing practices result in amassment of a large volume of waste products, i.e., skin, head, tails, shells, scales, backbones, etc. These waste products may often encompass several high-value products which are still untapped due to the dearth of appropriate management. Moreover, inadequate disposal of waste also has negative implications on both environment and human health. This seafood waste often contains a huge amount of chitin, a polysaccharide that exhibits exceptional inherent characteristics including biocompatibility, biodegradability, antimicrobial, antitumor and antioxidant activities. The present review summarizes the existing methods for recovery of chitin and its derivatives from marine waste. The preparation of chitin nanoparticles was discussed along with blending of chitin and chitosan with other biopolymers. The recent trends of the application of chitin and chitosan nanostructures in various sectors were explored. This review is an attempt to highlight the extraction methods of chitin and chitosan from marine waste resources and its transformation into valuable commercial products as a solution to waste management.

/pdf/seafood-waste-a-source-for-preparation-of-commercially-zj5mv8vwkv.pdf

Seafood waste: a source for preparation of commercially employable chitin/chitosan materials

Adsorption of proteins involved in hydrolysis of lignocellulose on lignins and hemicelluloses.

Biodegradation of azo dyes acid red 183, direct blue 15 and direct red 75 by the isolate Penicillium oxalicum SAR-3.

Crop cultivation is crucial for the existence of human beings, as it fulfills our nutritional requirements. Crops and other plants are always at a high risk of being attacked by phytopathogens, especially pathogenic fungi. Although plants have a well-developed defense system, it can be compromised during pathogen attack. Chitinases can enhance the plant’s defense system as they act on chitin, a major component of the cell wall of pathogenic fungi, and render the fungi inactive without any negative impact on the plants. Along with strengthening plant defense mechanisms, chitinases also improve plant growth and yield. Chitinases in combination with recombinant technology can be a promising tool for improving plant resistance to fungal diseases. The applicability of chitinase-derived oligomeric products of chitin further augment chitinase prospecting to enhance plant defense and growth.

Nidhi Pareek

Papers

Food Waste to Energy: An Overview of Sustainable Approaches for Food Waste Management and Nutrient Recycling

Seafood waste: a source for preparation of commercially employable chitin/chitosan materials

Adsorption of proteins involved in hydrolysis of lignocellulose on lignins and hemicelluloses.

Biodegradation of azo dyes acid red 183, direct blue 15 and direct red 75 by the isolate Penicillium oxalicum SAR-3.

Chitinases—Potential Candidates for Enhanced Plant Resistance towards Fungal Pathogens