PHYTOCHEMICAL AND ANTIMICROBIAL STUDIES OF EXTRACTS OF SOLANUM XANTHOCARPUM
Antibacterial activity of various parts (stem, leaf and fruits) of solvent extracts (Petroleum ether, alcohol and acetone) of Solanum xanthocarpum against Escherichia coil, Klebsiella of Solanum xanthocarpum showed high sensitivity to Escherichia coil & less sensitivity and resistance to Bacillus cereus. In control, no inhibitory zone was observed.
Antibacterial Activity of Solanum xanthocarpum Leaf Extract
Nature had bestowed us with a large variety of medicinal plants. The use of plants for medicinal purposes can be traced back to our history. There exists an abundant knowledge, information and benefits of herbal drugs in our ancient literature of Ayurveda (Traditional Indian Medicine) (Gagandeep et al., 2010). In developing countries and especially in India low income people such as farmers, people of small isolated villages and native communities use folk medicine from some plants for the treatment of common infections (Fabricant and Farnsworth, 2001). These plants are ingested as decoctions, teas and juice preparations to treat various infections. They are also made into a poultice and applied directly on the wounds or burns. Traditional healers consider these medicines as much cheaper and more effective than modern medicines (Abhishek et al., 2010). Plants have a long history of potential antibiotics for the cure of diseases by antimicrobials, including antiviral, antibacterial and antifungal agents. Indians have been utilizing crude plants as source of medicine since ancient time. This property is primarily due to the bioactive compounds synthesized during secondary metabolism in plants. According to World Health International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 4 (2016) pp. 323-328 Journal homepage: http://www.ijcmas.com
Evaluation of Lapping Grains based on Shape Characteristics.
The shape and size of abrasive grains during lapping varies complicately and irregularly. In this study, the aspect ratio of grain size and the fractal dimension of the grain external form were used as shape characteristics of grain in order to evaluate grains with lapping time. The results obtained are summarized as follows : (1)The fractal dimension increases due to microscopic fracture and decreases due to macroscopic fracture or attritious wear. (2)The aspect ratio and the fractal dimension, which are grain shape characteristicsis of the macroscopic shape and the microscopic surface complication of grain respectively, can be used for evaluating grain shape variation during lapping.