December 2014

Reiter's syndrome presenting with lumbar and leg pain as the chief complaint: A case report and literature review

Reiter’s syndrome is usually known as a clinical triad of arthritis, urethritis, and conjunctivitis. Peripheral nerve involvement in Reiter's syndrome is extremely rare. We report here on a 36-year-old man presenting to the orthopedic department with a chief complaint of lumbar and leg pain who initially was found to have lumbar intervertebral disc and was diagnosed as Reiter’s syndrome 3...

Author(s): Qingjun Liu, Jianyun Miao, Kejian Lian and Lianshui Huang

December 2014

Knowledge management for plant biosecurity in South Asia

Knowledge management promotes an integrated approach to identify, capture, evaluate, retrieve and share information assets for enhanced knowledge processing. Agriculture forms the backbone of rural livelihoods and national economy in South Asia. The food security which largely depends on plant biosecurity in South Asian countries is challenged by devastations in agricultural crops caused by diseases and pests and the...

Author(s): R. K. Khetarpal and Kavya Dashora

December 2014

Influence of nanosilica and a polycarboxylate superplasticizer on the rheological and electrokinetical properties of cement pastes

The effect of individual and combined addition of both nanosilica (NS) and polycarboxylate ether plasticizer (PCE) admixtures on cements pastes was studied. The sole incorporation of NS increased the water demand, as proved by the mini-spread flow test. An interaction between NS and hydrated cement particles was observed in fresh mixtures by means of particle size distribution studies, zeta potential measurements and...

Author(s): Madjid Samar, Abdelbaki Benmounah, Brahim Safi, Rabia Kheribet and Mohammed Saidi

December 2014

Nutritional composition, functional properties and sensory evaluation of breads based on blends of ‘orarudi’ (Vigna sp) and wheat flour

The proximate composition, functional and physical properties, as well as sensory evaluation of breads based on blends of wheat and ‘orarudi’ (Vigna sp) flour were investigated. Batches of ‘orarudi’ (Vigna sp) were separately put in a container and subjected to natural lactic acid fermentation in deionized water in a ratio of 1:3 (w/v) at 28 ± 2°C for 24 h. The fermented samples were...

Author(s): Onoja, U. S., Akubor, P. I., Njoku Ivoke, Atama, C. I., Onyishi, G. C., Ekeh, F. N.,  Eyo, J. E. and Ejere, V. C.