Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

Mahendra Kumar Trivedi; Alice Branton; Dahryn Trivedi; Gopal Nayak; Ragini Singh; Snehasis Jana

doi:doi:10.11648/j.ejb.20150306.12

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Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana

Received: 17 October 2015 Accepted: 15 November 2015 Published: 21 December 2015

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Abstract

The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d₅₀) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (T_max) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.

DOI	10.11648/j.ejb.20150306.12
Published in	European Journal of Biophysics (Volume 3, Issue 6, December 2015)
Page(s)	51-58
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fish Peptone, Biofield Energy Treatment, Protein Hydrolysate, Differential Scanning Calorimetry, Thermogravimetric Analysis

References

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APA Style

Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. (2015). Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. European Journal of Biophysics, 3(6), 51-58. https://doi.org/10.11648/j.ejb.20150306.12

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ACS Style

Mahendra Kumar Trivedi; Alice Branton; Dahryn Trivedi; Gopal Nayak; Ragini Singh, et al. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. Eur. J. Biophys. 2015, 3(6), 51-58. doi: 10.11648/j.ejb.20150306.12

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AMA Style

Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. Eur J Biophys. 2015;3(6):51-58. doi: 10.11648/j.ejb.20150306.12

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@article{10.11648/j.ejb.20150306.12,
  author = {Mahendra Kumar Trivedi and Alice Branton and Dahryn Trivedi and Gopal Nayak and Ragini Singh and Snehasis Jana},
  title = {Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone},
  journal = {European Journal of Biophysics},
  volume = {3},
  number = {6},
  pages = {51-58},
  doi = {10.11648/j.ejb.20150306.12},
  url = {https://doi.org/10.11648/j.ejb.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ejb.20150306.12},
  abstract = {The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.},
 year = {2015}
}

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TY  - JOUR
T1  - Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
AU  - Mahendra Kumar Trivedi
AU  - Alice Branton
AU  - Dahryn Trivedi
AU  - Gopal Nayak
AU  - Ragini Singh
AU  - Snehasis Jana
Y1  - 2015/12/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ejb.20150306.12
DO  - 10.11648/j.ejb.20150306.12
T2  - European Journal of Biophysics
JF  - European Journal of Biophysics
JO  - European Journal of Biophysics
SP  - 51
EP  - 58
PB  - Science Publishing Group
SN  - 2329-1737
UR  - https://doi.org/10.11648/j.ejb.20150306.12
AB  - The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.
VL  - 3
IS  - 6
ER  -

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Author Information

Mahendra Kumar Trivedi

Trivedi Global Inc., Henderson, USA
Alice Branton

Trivedi Global Inc., Henderson, USA
Dahryn Trivedi

Trivedi Global Inc., Henderson, USA
Gopal Nayak

Trivedi Global Inc., Henderson, USA
Ragini Singh

Trivedi Science Research Laboratory Pvt. Ltd., Bhopal, Madhya Pradesh, India
Snehasis Jana

Trivedi Science Research Laboratory Pvt. Ltd., Bhopal, Madhya Pradesh, India

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Plain Text BibTeX RIS

APA Style

Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. (2015). Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. European Journal of Biophysics, 3(6), 51-58. https://doi.org/10.11648/j.ejb.20150306.12

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ACS Style

Mahendra Kumar Trivedi; Alice Branton; Dahryn Trivedi; Gopal Nayak; Ragini Singh, et al. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. Eur. J. Biophys. 2015, 3(6), 51-58. doi: 10.11648/j.ejb.20150306.12

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AMA Style

Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. Eur J Biophys. 2015;3(6):51-58. doi: 10.11648/j.ejb.20150306.12

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@article{10.11648/j.ejb.20150306.12,
  author = {Mahendra Kumar Trivedi and Alice Branton and Dahryn Trivedi and Gopal Nayak and Ragini Singh and Snehasis Jana},
  title = {Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone},
  journal = {European Journal of Biophysics},
  volume = {3},
  number = {6},
  pages = {51-58},
  doi = {10.11648/j.ejb.20150306.12},
  url = {https://doi.org/10.11648/j.ejb.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ejb.20150306.12},
  abstract = {The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
AU  - Mahendra Kumar Trivedi
AU  - Alice Branton
AU  - Dahryn Trivedi
AU  - Gopal Nayak
AU  - Ragini Singh
AU  - Snehasis Jana
Y1  - 2015/12/21
PY  - 2015
N1  - https://doi.org/10.11648/j.ejb.20150306.12
DO  - 10.11648/j.ejb.20150306.12
T2  - European Journal of Biophysics
JF  - European Journal of Biophysics
JO  - European Journal of Biophysics
SP  - 51
EP  - 58
PB  - Science Publishing Group
SN  - 2329-1737
UR  - https://doi.org/10.11648/j.ejb.20150306.12
AB  - The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.
VL  - 3
IS  - 6
ER  -

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