Skip to main content
Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone
European Journal of Biophysics (2015)
  • Mahendra Kumar Trivedi, Trivedi Global Inc.
  • Alice Branton, Trivedi Global Inc.
  • Dahryn Trivedi, Trivedi Global Inc.
  • Gopal Nayak, Trivedi Global Inc.
  • Ragini Singh, Trivedi Science Research Laboratory Pvt. Ltd.
  • Snehasis Jana, Trivedi Science Research Laboratory Pvt. Ltd.
The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi’s biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d50) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (ΔH) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (Tmax) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.

  • Fish Peptone,
  • XRD Study Of Fish Peptone,
  • Fish Peptone FTIR Spectrum,
  • Fish Peptone DSC Analysis,
  • TGA Analysis Of Fish Peptone,
  • Stability Of The Fish Peptone,
  • Physical Characterization Of Fish Peptone,
  • Spectroscopic Characterization Of Fish Peptone,
  • Thermal Characterization Of Fish Peptone,
  • Biofield,
  • Mahendra Kumar Trivedi,
  • The Trivedi Effect,
  • Biofield Energy,
  • Biofield Treatment,
  • Biofield Energy Treatment
Publication Date
December 21, 2015
Citation Information
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, Snehasis Jana. Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone. European Journal of Biophysics. Vol. 3, No. 6, 2015, pp. 51-58. doi: 10.11648/j.ejb.20150306.12
Creative Commons license
Creative Commons License
This work is licensed under a Creative Commons CC_BY International License.