国际标准期刊号: 2329-9053

分子药剂学与有机过程研究杂志

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  • CAS 来源索引 (CASSI)
  • 哥白尼索引
  • 谷歌学术
  • 夏尔巴·罗密欧
  • 打开 J 门
  • 学术钥匙
  • 参考搜索
  • 哈姆达大学
  • 亚利桑那州EBSCO
  • OCLC-世界猫
  • 普布隆斯
  • 欧洲酒吧
  • ICMJE
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Structural and Physical Properties of Biofield Treated Thymol and Menthol

Mahendra Kumar Trivedi , Shrikant Patil , Rakesh K. Mishra and Snehasis Jana

Thymol and menthol are naturally occurring plant derived compounds, which have excellent pharmaceutical and antimicrobial applications. The aim of this work was to evaluate the impact of biofield energy on physical and structural characteristics of thymol and menthol. The control and biofield treated compounds (thymol and menthol) were characterized by X-ray diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric analysis (TGA), and Fourier Transform Infrared Spectroscopy (FT-IR). XRD study revealed increase in intensity of the XRD peaks of treated thymol, which was correlated to high crystallinity of the treated sample. The treated thymol showed significant increase in crystallite size by 50.01% as compared to control. However, the treated menthol did not show any significant change in crystallite size as compared to control. DSC of treated menthol showed minimal increase in melting temperature (45ºC) as compared to control (44ºC). The enthalpy (∆H) of both the treated compounds (thymol and menthol) was decreased as compared to control samples which could be due the high energy state of the powders. TGA analysis showed that thermal stability of treated thymol was increased as compared to control; though no change in thermal stability was noticed in treated menthol. FT-IR spectrum of treated thymol showed increase in wave number of –OH stretching vibration peak (14 cm-1) as compared to control. Whereas, the FT-IR spectrum of treated menthol showed appearance of new stretching vibration peaks in the region of 3200-3600 cm-1 which may be attributed to the presence of hydrogen bonding in the sample as compared to control. Overall, the result showed that biofield treatment has substantially changed the structural and physical properties of thymol and menthol.