^1*Professor of ChemistryMLSM College, Darbhanga (INDIA)
²Shiva Shakti s/o Dr. Hare Krishna ChoudharyDighi West Darbhanga (INDIA)
³Research Scholar, M.L.S.M. College, Darbhanga (INDIA)
⁴Research Scholar, M.L.S.M. College, Darbhanga (INDIA)
⁵Research Scholar, M.L.S.M. College, Darbhanga (INDIA)
⁷Research Scholar, M.L.S.M. College, Darbhanga (INDIA)

Synthesis, analysis and IR Spectra of 2- Hydroxy – 3 – nitroacetophenyl amino guanidine have been discussed. Complexes of Cr(III), Mn(II), Fe(II), Fe(III), Co(II), Co(III), Ni(II) and Cu(II) with this ligand have been synthesized, their magnetic and electrical properties have been studied, structure of the complexes have been assigned on the basis of elemental analsysis and IR spectral data.

¹Department of Chemistry, Synergy Engineering College, Dhenkanal, Odisha (INDIA)
²Department of Chemistry, B.B.Mahavidyalaya, Harichandanpur, Keonjhar, Odisha (INDIA)
³,4Department of Chemistry, Ravenshaw University, Cuttack, Odisha (INDIA)

Apparent molar volume of NaCl have been studied in Ethanol, Methanol, Propan-2-ol, Dioxane, Glycol, Glycerol water mixture at 10, 20 and 30% (w/w) within the temperature range 300 -400C and ion solvent interaction has been inferred.

Department of Chemistry, Shri Durga Ji Post Graduate College, Chandeshwar, Azamgarh, U.P. (INDIA)

1,3,4-oxadiazolo [3,2-a]-s-triazine-5-7-diones (Va-l) and their thione (VIa-l) were synthesized from their corresponding N1-(5-aryl-1,3,4- oxadiazolo-2,-yl)-N3-(4-substituted phenyl) ureas (IVa-l) by cyclising with ethyl chloro formate and carbon disulphide respectively. Requisite N1-(5-aryl-1,3,4-oxadiozol-2yl)-N3-(4-subsituted phenyl) ureas were obtained from ethyl-N-(5-aryl-1,3,4-oxadiazole-2yl) carbamate (IIIa-d) by treating it with aromatic amine in ethanol solution. Ethyl-N-5-aryl-1,3,4- oxadizole-2yl) carbamate (IIIa-d) were prepared from starting material 2- amino-5-aryl-1,3,4-oxadiazoles as shown in scheme-I. Fungitoxicity of the synthesise compounds were evaluated for their fungitoxicity against Helminsthosporium oryzae and Phytophtora infestans. Structure, activity, relationship of the different substituents on phenyl ring withantifungal activity have been discussed.

^aDepartment of Chemistry, Shibli National College, Azamgarh-276001, U.P. (INDIA)
^bDepartment of Chemistry, Singhania University, Jhunjhunu-333515, Rajasthan (INDIA)
Email-shafqat02@gmail.com, Email-farah4j@gmail.com

3-substituted indolo [2,3-b] oxazin-2-ones (2) have been prepared by refluxing 2-indolone-3-yl –imino alkanoic acid (1) with fused sodium acetate in acetic anhydride . The compounds prepared were screened for their fungicidal activity against Pyricularia oryzae. Puccinia graminis, Alternaria solani and Phytopthora infestans.

Department of Chemistry,Shri Durga Ji P.G. College, Chandeswhar Azamgarh, and R. P.G. College, Jamuhai, Jaunpur, U.P. (INDIA)

3-Aryl-4-amino-5-mercapto-s-triazoles (Ia-g) were prepared in excellent yield. These compounds further treating with equimolar mixture of cyanogen bromide in ethanol yielded 6-amino-3-aryl-s-triazolo- [3,4-b]-1,3,4-thiadizoles (IIa-g) which on further treating with 2,3-dichloroquinoxaline in the presence of anhydrous sodium acetate gives the title compound 3-aryl-s-triazolo [3,4-b]-1,3,4-thiadiazolo [3,2- b] imidazo [4,5-b] quinoxalines (IIIa-g). All the synthesize compounds were well characterized by their elemental and spectral studies. Fungitoxicity of the synthesized compounds were evaluated against Phytophthora infestans and Aspergillus niger.

Department of Chemistry, Govt. Engineering College, Bikaner (Raj.) (INDIA)
¹Department of Chemistry, Govt. Polytecnic College, Bikaner (Raj.) (INDIA)
²P. G. Department of Chemistry, Govt. Dungar College, Bikaner (Raj.) (INDIA)

The Er(III) doped systems with various ligands studied with respect to hypersensitive transition. The spectroscopic data for hypersensitive transition have been correlated with the thermodynamic parameters. The thermodynamic parameters include thermodynamic efficiency and partition function of the transition.

¹Department of Chemistry, L.N. Mahavidyalaya, Korua, Odisha (INDIA)
²Department of Physics, B.B. College, Baiganbadia, Baripada, Odisha (INDIA)
³Department of Physics, Orissa University of Agriculture & Technology, Bhubaneswar, Odisha (INDIA)
⁴. Department of Chemistry, Ravenshaw University, Cuttack, Odisha (INDIA)

Various acoustic parameters like isentropic compressibility (s), intermolecular free length (Lf),apparent molar volume (), apparent molar compressibility (k), molar compressibility (w),molar sound velocity (R), acoustic impedance (z) of Ca(NO3)2 in 10%,20%,30% and Glycerol+water at 303.15 K have been determined from ultrasonic velocity (V),density()
and relative viscosity (r) of the solution. These parameters are related with the molar concentration of the solution and reflects the distortion of the structure of the solvent (i.e, Glycerol + water) when the solute is added to it.

^1,3DDN Bhole College, Bhusawal (INDIA) jayantnehete@gmail.com
²Shri V.S. Naik College, Raver (INDIA)

The metal-ligand and proton–ligand stability constant of Ce(III) and Gd(III) with substituted heterocyclic drug (Montelukast) were determined at various ionic strength by pH metric titration. NaClO4 was used to maintain ionic strength of solution. The results obtained were, extrapolated to the zero ionic strength using an equation with one individual parameter. The thermodynamic stability constant of the complexes were also calculated.

Department of Chemistry K.R. College, Mathura – 281001
*Department of Chemistry Mangalayatan University Aligarh U.P. (INDIA)
E.mail.kkbhardwajkr@rediffmail.com nisharathorkr@gmail.com
 

In this study, chemical composition of some external and internal egg shell membrane of partridge were compared. Essentially egg shell membrane is connective tissue. The organic matter of egg shell membrane contain protein as a major constituents with small amounts of carbohydrates and lipids. They consist almost wholly of protein except for very small amounts of water and trace minerals. Calcium is the chief mineral element in the outer and inner shell membranes.
Other minerals, amino acids, moisture content, ash and total nitrogen of both egg shell membrane have also been analyzed.

¹Department of Biochemistry Faculty of Science Ekiti State University, P.M.B.5363, Ado-Ekiti (NIGERIA)
²Department of Biochemistry Faculty of Science Ekiti State University, P.M.B.5363, Ado-Ekiti (NIGERIA)

Edible and Non-Edible seeds of underutilized legume, Dioclea reflexa, were investigated for proximate, minerals, anti-nutrient composition and phytochemical constituents. The result of the proximate analysis revealed that the edible seed was richer than that of non-edible seed only in crude fat and carbohydrate with 2.31 ± 0.34% and 56.22 ±
0.12% respectively. The minerals of the non-edible seeds exceeded those of edible in sodium, potassium, magnessium, phosphorus, zinc, iron and manganese, while edible seeds contained higher concentration of minerals only in calcium. The anti-nutrient components revealed the reason for the non-edibility of the non-edible seed with a cyanide concentration of 22.74 ± 0.37. The phytochemicals analysed include phlobatannins, saponins, steroid, cardiac glycosides, alkaloids and flavonoids which were quantitatively higher in non-edible seeds than edible seeds. Some physical and chemical properties of the Dioclea reflexa seeds (Edible and Non-Edible) oils were also investigated. The
edible and non-edible seed oils have specific gravity of 0.9145 ± 0.01 and 0.9131 ± 0.01 respectively and refractive indices of 1.4656 ± 0.00 and 1.4648 ± 0.00 respectively at 30oC. The saponification, iodine, acid values and unsaponifiable matter of the non-edible 206.090mgKOH-g-1 of oil, 113.880g of 100-1 of oil, 0.980mgKOHg-1 and 6.200% respectively exceeded those of the edible seeds, but lower in peroxide values. The total amino acids of both edible and non-edible seeds were calculated to be 73.23g/ 100g and 84.50g/100g respectivley. It was found that glutamate was the most abundant, while tryptophan was the least in both. The total neutral amino acid (TNAA) of the edible and non-edible were 38.575g/100g and 53.583g/100g which formed the bulk of the amino acid.