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In present research work, the effects of rotational speed, feed rate and vibration amplitude have been investigated during novel method of ultrasonic-assisted bone grinding. During dissection of tumors, firstly a bone flap is removed near the target region to create passage for grinding burr. During abrasion, heat is produced, which sometimes increases the temperature to unsafe levels. So, efforts have been made to limit the temperature below the threshold levels of osteonecrosis during bone grinding.

The temperature produced during osteotomy has been measured using infrared thermography camera during the implementation of L18 Taguchi orthogonal array design. Subsequently, main effect plots and contour plots have been presented to analyze and visualize the effect of grinding parameters on temperature rise during bone grinding. Furthermore, the process parameters have been optimized for optimum results for response characteristics using Taguchi SN ratio-based optimization methodology. For multiobjective optimization, the process parameters are further optimized using grey relational analysis.

It is revealed that all three process parameters substantially affect the response characteristics. The proposed optimization methodology is successfully applied on the experimental findings and the optimum results for change in temperature are found to be rotational speed = 3,000 rpm, feed rate = 20 mm/min, amplitude = 10 µm and for standard deviation are 5,000 rpm, 60 mm/min, 10 µm.

The present research findings cannot be generalized, and researchers are encouraged to further investigate the proposed rotary ultrasonic-assisted bone grinding at higher rotational speed up to 60k rpm on the skull bone.

The research on osteotomy is still at its initial phase, and continuous research is carried out for making patients’ life comfortable. In this direction, the authors have proposed a novel osteotomy method to limit the temperature below the threshold limit of osteonecrosis. The outcomes of the present study will be beneficial for the neurosurgeons working in this field.

Examines the issue of productivity measurement in service operations. Proposes a dynamic model for productivity measurement in service operations. This model is based on the idea that the intangible output for service operations is the quality of their services and the input is the level of skill of their employees. Both the skill level and the quality are measured on the same scale. Bases the measurement of service quality on the five dimensions suggested by Zeithaml and also bases the measurement of the skill level of employees on a six‐dimensional instrument which is developed here.

The purpose of this paper is to summarize the scientific information of various qualities of bael fruit juice used in traditional system of medicine for variety of purposes. Utilization of bael fruit juice in day-to-day life has great nutritional, therapeutic, and commercial importance. Bael fruit contains nutrients like vitamins (riboflavin), minerals, trace elements, energy and phytochemicals, including flavonoids, polyphenols and antioxidants, that have been shown to have varied health benefits. In past few decades, bael has been extensively studied for its medicinal properties by advanced scientific techniques, and a variety of bioactive compounds like marmelosin, tannins, alkaloids, coumarins, steroids, rutacine, y-sitosterol, psoralin, xanthotoxin, scopolotein, aegelemine, aegeline, marmeline, fragrine, dictamine, cinnamide and different derivatives of cinnamide have been isolated from its fruit juice.

The medicinal value of bael fruit is very high when the harvests just begin to ripen. As a result, it has a high demand as alternative medicine for curing the diseases like diabetes, high cholesterol, peptic ulcer, inflammation, diarrhea and dysentery, constipation, respiratory infection. Furthermore, the bael fruit juice has anticancer, cardio protective, antibacterial, antifungal, radio protective, antipyretic, analgesic, antioxidant, antiviral, anthelmintic and anti-inflammatory, hepatoprotective, wound healing properties. The ripe fruit juice is aromatic, has cooling and laxative effects, and arrests secretion or bleeding.

The unripe or half-ripe fruit juice is good for digestion, useful in preventing or curing scurvy, and it strengthens the stomach action. It helps in the healing of ulcerated intestinal surfaces and has appreciable activity against intestinal pathogenic organisms. The present review summarizes the scientific information of various qualities of bael fruit juice used in traditional system of medicine for a variety of purposes.

It is quite evident from this review that bael is an important medicinal herb and extensively used in Ayurveda, Siddha and other medicinal systems. Bael fruit juice is an excellent source of water and natural sugar and is important principally for containing vitamins, minerals, phytochemicals, antioxidants, pigments, energy, organic acids, dietary fiber and other food components, which are the key factors in the medicinal value of this plant. Moreover, mechanisms of action of a few bioactive compounds have been identified so far.