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Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown color and crispy texture. Chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Consequently, so many by-products such as free fatty acids, alcohols, cyclic compounds, dimers and polymers are produced. Therefore, it is necessary to understand the physical and chemical changes during deep fat frying to monitor the quality of fried foods. In this review, we constituted the previous studies on the changes in fats during frying and methods used to analyze the quality of fried oil, in order to explore the areas which require further research.

OBJECTIVE -To compare the effectiveness of different types of footwear insoles in the diabetic neuropathic foot. RESEARCH DESIGN AND METHODS-A sample of 241 consecutive diabetic patients (158 men and 83 women, age 57.5 Ϯ 9.6 years [mean Ϯ SD], and mean duration of diabetes 12.3 Ϯ 7.2 years) attending the foot clinic with previous foot ulceration and those considered at high risk of foot ulceration were included in the study. The study groups consisted of group 1, patients provided with sandals with insoles made with microcellular rubber (n ϭ 100); group 2, with sandals with polyurethane foam (n ϭ 59); group 3, with molded insoles (n ϭ 32); and group 4, with their own footwear containing leather board insoles (n ϭ 50). Neuropathy status was assessed using a biothesiometer. Plantar pressure was measured using the RS Scan inshoe pressure measurement system. Data obtained from the metatarsal heads were used as the peak pressure. The state of the sandals was assessed after 9 months. The patients were considered to have had an ulcer relapse when either a new ulcer appeared at the site of a previous one or a new foot ulcer appeared in a different area.RESULTS -Patients who were using therapeutic footwear showed lower foot pressure (group 1, 6.9 Ϯ 3.6; group 2, 6.2 Ϯ 3.9; and group 3, 6.8 Ϯ 6.1 kPa; P ϭ 0.0001), while those who used the nontherapeutic footwear showed an increased foot pressure (group 4, 40.7 Ϯ 20.5 kPa; P ϭ 0.008). The occurrence of new lesions was significantly higher in patients in group 4 (33%) when compared with that of all other groups (4%).CONCLUSION -Therapeutic footwear is useful to reduce new ulceration and consequently the amputation rate in the diabetic population. Diabetes Care 27:474 -477, 2004D iabetic foot infection is a common cause for hospital admission among diabetic patients in India. This could be attributed to several sociocultural practices, such as walking barefoot, inadequate facilities for diabetes care, poor education, and poor socioeconomic conditions (1). It was reported earlier (2) that recurrence of foot infection was common among South Indian type 2 diabetic subjects and was related to the presence of peripheral vascular disease and neuropathy. A diabetic patient with a history of previous ulceration or amputation is at an increased risk for further ulceration, infection, and subsequent amputation. Alterations in foot dynamics due to ulceration, joint deformity, or amputation can cause abnormal distribution of plantar pressures and result in the formation of a new ulcer (3). In our earlier study (4), we reported that limited joint mobility and increased plantar pressure appear to be important determinants of foot ulceration irrespective of the duration of diabetes.The reduction of pressure peaks by providing special shoes turns out to be an effective tool for managing the neuropathic foot. Data from randomized trials on the usefulness of therapeutic footwear in preventing foot ulcers varies, with some studies showing benefits (5-7) and a few others not showing any benefic...

Coal-water slurry has received considerable research nowadays due to its ability in substituting energy sources. The present work reports the formulation of highly concentrated coal-water slurry using a natural occurring surface active compound, saponin, extracted from the fruits of plant Sapindous laurifolia. The isolation of saponin from the plant and its surface activity has been discussed. The rhelogical characteristics of coal-water slurry have been investigated as a function of coal loading, ash content of coal, pH, temperature, and amount of saponin. The viscosity of the slurry and zeta potential are substantially decreased with concomitant shift of the isoelectric point of coal on adsorption of saponin to it. In the presence of 0.8% of saponin, coal-water slurry containing 64% weight fraction of coal could be achieved. The slurry is stable for a period of as long as 1 month in contrast to 4-5 h in the case of bare coal-water slurry. The results confirm the use of saponin as a suitable additive for coal-water slurry similar to the commercially available additive such as sodium dodecyl sulfate. Basing on the effect of pH on the zeta potential and viscosity of slurry, a suitable mechanism for saponin-coal interaction and orientation of saponin at the coal-water interface has been proposed.

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The present work involves the preparation of a highly concentrated coal-water slurry employing three different low-rank coals of Indian origin having variable ash content. The formulation, rheology, and stabilization of the slurry have been investigated using saponin extracted from the seeds and pericarps (mods) of the Acacia concinna plant as a dispersant. The saponins extracted from both the seeds and pericarps of the plant are found to stabilize the slurry. The rheological characteristics of the slurry have been analyzed by varying pH and coal loading in the presence and absence of saponin. The coal-water slurry follows the Bingham plastic model and behaves as a non-Newtonian fluid in the presence of saponin. The stabilization of the coal-water slurry has been attributed primarily to the diminution of the coal particle-particle interaction because of steric hindrance offered by adsorbed saponin. The measurements of ζ potential, yield stress, and viscosity of coal in the presence of saponin further provide evidence to this effect.

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