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The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC),...
The stability of any pharmaceutical compound is most desired quality that determines its shelf life and effectiveness. The stability can be correlated to structural and bonding properties of compound and any variation arise in these properties can be easily determined by spectroscopic analysis. The present study was aimed to evaluate the impact of biofield treatment on these properties of four pharmaceutical...
Paracetamol and piroxicam are non-steroidal anti-inflammatory drugs (NSAIDs), widely used in pain and inflammatory diseases. The present study aimed to evaluate the impact of biofield treatment on spectral properties of paracetamol and piroxicam. The study was performed in two groups (control and treatment) of each drug. The control groups remained as untreated, and biofield treatment was given to...
Objective: Chloramphenicol and tetracycline are broad-spectrum antibiotics and widely used against variety of microbial infections. Nowadays, several microbes have acquired resistance to chloramphenicol and tetracycline. The present study was aimed to evaluate the impact of biofield treatment for spectroscopic characterization of chloramphenicol and tetracycline using FT-IR and UV-Vis spectroscopy...
Metronidazole and tinidazole are widely used antimicrobial drugs against Gram-negative and Gram-positive anaerobic bacteria. The present study was aimed to evaluate the impact of biofield treatment on metronidazole and tinidazole using FT-IR and UV spectroscopy. The study was carried out in two groups i.e. control and treatment. Treatment groups were subjected to Mr. Trivedi’s biofield treatment while...
The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC),...
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