Starches from different sources present unknown potential for new technological applications mainly when modifications are considered. In this study, jackfruit seed starch was treated in 6% hydrochloric acid in the presence of methanol and ethanol at 40°C for 2 hour and at ancohol/starch ratio of 4/1. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that the average granule size of the starch ranged from 9.22μm to 14.03 μm (in methanol) and 11.86 μm (in ethanol), some changes in the solubility and the granular morphology by scanning electron microscope (SEM) were observed. Acid-modified jackfruit seed starch can have applications in pharmaceutical, food and confectionary industries.

Low back pain is a common disease. A common cause of this problem is a herniated disc in the lumbar spine. Lumbar disc herniation represents the displacement of the disc (annular fibrosis or medullary nuclei). While most cases, the pain will disappear in a few days to a few weeks; however, it can last for three months or more. Detection and diagnosis are the two most important tasks in a computer-aided diagnostic system. In this article, we use images taken from the results of the MRI imaging of the patient. Through the use of image inversion to highlight the position of degenerative discs. This result wishes to provide a simple and inexpensive diagnostic image processing method to help doctors quickly determine the degree of disc herniation, the status of lumbar discs, they can give the appropriate treatment to the patient.

This article is aimed at evaluating newly synthesized HPMC/BW composite films, applied for preservation of seedless lime fruit. Factors influenced to formation of the films as well as characteristics of HPMC/BW edible composite films were researched and analyzed based on experimental results and previous studies. The HPMC/BW edible composite films were created based on the components included HPMC (5% w/v), Glycerol plasticizer (Gly-2% v/v), BW (5% w/v); Oleic Acid emulsifier (OA-1% v/v). Characteristics of the composite film were evaluated via the analytical techniques known as Sensory, Tensile Strength (TS), Elongation at Break (EB), ThermoGravimetric Analyzer (TGA), Scanning Electron Microscope (SEM), Fourier Transform InfraRed (FTIR). HPMC/BW composite films applied in preserving seedless limes. Evaluations of preservation processes were based on effects of characteristics such as Sensory evaluation, Respiratory intensity, Weight loss, Vitamin C content, Total acid of before and after fruits preservation.

Hydroxypropyl methylcellulose/Shellac-based Composite (HPMC/Sh composite) is produced from oil/water emulsion. The emulsifiers are necessarily used to stabilize and enhance the dispersion of this emulsion. This study conducted the experiments to evaluate effects of saturated fatty acids of lauric acid (LA), stearic acid (SA) and unsaturated fatty acid of oleic acid (OA) to the sensory, mechanical properties and microstructure of the HPMC/Sh emulsion. In which, the saturated fatty acids were used in mixtures with the ratios of shellac : emulsifier at 20 : 1, 10 : 1, and 5 : 1. On the other hand, the unsaturated fatty acid was used in mixtures with the ratio of shellac : emulsifier at 1 : 5, 1 : 10, and 1 : 20. The emulsifiers increased the dispersion and effective interaction of the polymers causing the emulsion formation become more stable and finer particle size. In addition, the films had smooth surfaces without unfractured, flexible and elastic.