eChapters

Sinusitis or accessory sinus suppuration is bacterial inflammation of the nasal and contiguous sinuses following acute rhinitis especially streptococci. Sometimes the infection travels from the second bicuspid and first two molar teeth whose roots are near to the antral floor. Sinusitis is an important etiological factor in the causation of many diseases of the lower respiratory tract.

Inflammation of the paranasal sinuses often follows the common cold, influenza, and other general infections. Germs that would normally be eliminated from the body may sometimes find their way into these little sinuses or chambers on each side of the nasal passages. Trouble may be due to inadequate drainage resulting from a deviated septum, or perhaps to the presence of polyps. Any chronic infection within the nose may lead to sinuses.

Acute Sinusitis is characterized by moderate degree of fever and local pain. The latter depends on the site affected: if frontal sinus, forehead; antrum, on one cheek: sphenoidal sinus, deep-seated headache. Headache is more marked in the afternoon.

39.1. Aim

To prepare Jam from different fruits.

39.2. Theory

Jam is prepared by boiling the fruit pulp with a sufficient quantity of sugar to a thick consistency, firm enough to hold fruit tissues in position. For preparation of jam not less than 45 parts of fruits are used for every 55 parts of sugar. According to FSSAI specifications, minimum quantity of soluble solids in the prepared jam shall not be less than 65% (w/w). The jam prepared by using two or more fruit pulps, is called as mixed fruit jam. Approved fruit colour and flavour can also be added into the jam when declared on the label.

39.3. Raw material, ingredients and utensils required

1. Fruits like Apple, apricot, mango, plum, peach, guava, pineapple, pear and kiwifruit etc either singly or in combination (mixed jam).

Palaeontology is the science that deals with the life past geological periods. It is just the opposite of neontology which deals with the systematics of recent organisms. Fossils are the remains or parts of animal or plants that lived thousands of years ago which have turned into rock. They are preserved traces of living organisms in the earth crust.

Fossil History of Insects

Occurrence of insects in fossilised state provides a clear idea of the main order of insects. The oldest known insects’ fossil appears to be of Apterygota and blattids seem to be the oldest living insects, which have almost lived without undergoing large scale evolutionary changes from the Carboniferous to the present day.

Some of the earliest apterygotes might have developed from the Permian or lower Carboniferous. The richest collection of fossil insects is from the vegetable deposits like coal, lignite peats and in amber entangled in the raisin. Most of the insects are known only through their wings, resulting in the study of venation. However, the amber fossil of Miocene presents a clearer picture. The best known epoch is undoubtedly the Permian while Triassic provides richest discoveries of the insect fossils.

pH is defined as the negative logarithm of hydrogen ion concentration. The amount of the acidic gas CO2 significantly affects the pH of natural water body. Fish have usually blood pH levels of 7.4, but little deviation has been observed, perhaps 7.0 to 8.5pH range is more suitable for the growth and reproduction of the fish. However, pH range 4.0 to 6.5 and 9.0 to 11.0 cause fish death in water pH less than 4.0known as acidic death point or even more than 11.0 known as alkaline death point. The pH of fresh water more fluctuating as compare to sea water due to release and consumption of CO2 and O2 respectively by bacterial oxidation and respiration. However, the pH of marine water often constant at 7.8-8.3 due to presence of buffer like HCO3-, CO2 -, CO3-2 etc.
Principle
The estimation of hydrogen (H+) ion activity through sensing electrode. Electrode composed of a narrow glass bulb with fixed concentration of HCI solution inside it. A wire made of an Ag-AgCI placed in to the bulb which work as electrode to fix voltage. Potential difference forms between the solution in the glass bulb and the sample solution when the electrode immersed into solution.

ABSTRACT

Small holdings in developing countries have long been associated with poor farming practices, intensive labour and low income, which make the sector unattractive to a new generation of farmers. Lack of youth interest and involvement in agriculture affects the sustainability and survival of family farms. This interest in farming is further strengthened by ICT providing access to markets and information to boost production. Researchers found that youngsters easily grasp the ICT applications, acquire information, and jump onto new market opportunities. Considering the above facts the present paper will address the issue of the role that ICT can play in invoking the interest of youth in farming.

Keywords:ICT, youth, farming, sustainability

Micropropagation /Clonal propagation

Micropropagation or clonal propagation is the growing of plants from meristematic tissue or somatic cells of superior plants on nutrient suitable media under controlled aseptic physical conditions. Sexually propagated plants (through generation of seeds) demonstrate a high amount of heterogeneity since their seed progenies are not true to type whereas asexual reproduction (by multiplication of vegetative parts) gives rise to genetically identical copies of parent plant. Thus, it permits perpetuation of the parental characters of the cultivars among the plants resulting from micropropagation. Micropropagation proves useful for propagation of: 

Seed technology is defined as “that discipline of study having to do with seed production, maintenance quality and preservation (Cowan, 1973).

Feistritzer (1975) has defined seed technology as the method through which the genetic and physical characteristic of seeds could be improved. It involves such activities as variety development, evaluation and release, seed production, seed processing, seed storage, seed testing, seed certification, seed quality control and seed marketing etc.

So seed technology in widest sense, includes development of superior crop plant varieties, their evaluation and release, seed production, seed processing, seed storage, seed testing, seed certification, seed quality control, seed marketing, seed distribution and the related research on these aspects,

The major goal of seed technology is to increase agricultural production through the spread of good quality seeds of high yielding varieties. To achieve this goal, the quality seeds must be rapidly multiplied and supplied to the farmers at proper time with the reasonable price.

Botany:Coriandrum sativum belonging to the family Umbelliferae. It is an annual soft shrub that attains a height of 1 to 3 feet. Leaves are in basal cluster varies from 3 to 15 cm in length and are oblong to ovate in shape. Leaflets are 1 to 2 centimeter in length and are ovate to round. Flower is of white color which can vary from light purple to creamish in color. These appear in umbles. Fruit is roundish in shape bearing color that varies from yellow to brown. It is tripped and gets divided in to two then crushed with fingers. The plant flowers and fruits in late winters.

Land Requirement: Land to be used for seed production of coriander should be free from volunteer plants

Varieties: CO 1, CO 2, CO 3, CO (CR) 4, GAU 1, UD 1, UD 2, UD 20 and UD 21

Soil: Well drained black cotton soil and red loamy soil. For rainfed cultivation soil should be clay in nature and the pH should be 6 – 8.Coriander performs well at a temperature range of 20 – 25 °C.

Climate: Cool and comparatively dry, frost free climate

Communication is a key to understand things between two people. Today’s communication is entirely different from pre-historic era and has taken many evolution throughout the years. Before alphabets, signs, symbols, letters and telephone evolved, communication was restricted to interpersonal interaction (i.e.) from one person to another in the form of gestures. It is in other terms called non-verbal communication. Today, communicating between two or more people has become too easy that one can communicate with more than 10 members at a time which is in technical means called conferencing.

The growth of internet has paved way for innumerable means of communica- tion. In other words it can be told as, communication is re-defined by technol- ogy. Texts, email, tweets, tele and video conferencing have widely saved much time of people and made them recipients of today’s fast moving world.

The pharynx, or back of the throat, frequently becomes inflamed when a person has a cold or an attack of influenza. This inflammation may also involve the tonsils and adenoids if these have not already been removed.

This is due to many causes:

i) Inflammation of thefauces, soft palate and uvula.

Introduction

Commercial in South Africa, Srilanka, Kenya, Cameroon, Hawai, Zimbabwe and Australia. In India, it is growing wild in Nilgeria, Wynad, Kodaiknal, Coorg and Malabar. It is being cultivated in H.P. Nagaland and Mizoram. Brazil is the world’s largest producer. A rich source of vitamin A, it also contains fair amounts of sodium, magnesium, sulphur and chlorides. It gives a very good squash and is used in jam, jelly, nectar and ice cream making. Dried flowers contain an alkaloid called ‘Passiflorin’, which is used for relieving pain and inducing sleepness.

The term micropropagtion is also known as tissue culture. Micropropagation refers to aseptic culture of various plant parts in artificial growth medium to produce new plant. This means is recently applied in propagation of horticultural crops e.g. Orchid, banana, strawberry, papaya, grape and many other plants.

Requirements for tissue culture: It includes basic facilities including equipment, asepsis, culture medium and culture environment.

• Basic facilities including equipment: Provision of working space, large sinks, washing machine to wash glassware, oven, dryers, dust free storage, space for glass house and chemicals, autoclave for sterilizing media, solutions, water culture and instruments, supply of distilled or deionized water and various essential instruments and appliances.

40.1. Aim

To prepare jelly from guava fruits.

40.2. Theory

Jelly is prepared by boiling the fruit with or without addition of water, straining the extract and cooking the clear extract with sugar to a stage at which it will set to a clear gel. The jelly should be transparent, well set, but not too stiff and having original flavour of the fruit. It should be attractive in colour and should keep its shape. In the preparation of jellies, pectin is the most essential constituent. As per FSSAI specifications, the quantity of fruit and soluble solids in the final product shall not be less than 45 and 65 percent (w/w) respectively. Guava jelly is the commercial product available in the market however jelly can be prepared from sour apple, karonda, jamun, loquat etc.

Sodium benzoate is added to many fruit products to act as a preservative for the extension of the shelf life. Food Safety and Standards Regulations have specified the maximum level of sodium benzoate (Benzoic acid) in different products like sauce, ketchup, pickles, squash, etc. Therefore, the estimation of sodium benzoate (benzoic acid) in such products is considered a routine quality control procedure.
Principle
Benzoic acid which is sparingly soluble in water is converted into watersoluble sodium benzoate by the addition of NaOH in a sample containing sodium chloride solution. When the Sodium Benzoate solution is acidified with excess HCl, water-in-soluble benzoic acid is formed which is extracted with chloroform. The chloroform is removed by evaporation and the residue containing benzoic acid is dissolved in alcohol and then titrated with standard NaOH.

Dry Methods
1. Decortication and dehulling: The process of decortication for groundnuts and cottonseeds enhances the nutritional profile of the resulting cakes by eliminating the outer layers, which are notably high in crude fiber. Similarly, dehulling or dehusking of pulses and grains also contributes to an improved nutritional value.
2. Cracking and dry rolling: This technique involves the fragmentation of the kernel into smaller particles through the application of pressure using dry rollers. This method increases the surface area of the grains, thereby enhancing their digestibility.
3. Crimping: In this method, the traditional rolling of grains is substituted with the use of corrugated rollers, a process referred to as crimping.
4. Crumbles: The term “crumble” refers to the process of grinding pellets into a granular form, which is particularly beneficial for chick feed.
5. Popping or puffing: This technique involves the dry heating of grains, which must contain a moisture content of 10-14%. The final moisture content in the popped grains is approximately 3%. During this process, grains are subjected to temperatures ranging from 370 to 425 degrees Celsius for 15 to 20 seconds, leading to the rupture of the endosperm due to the rapid expansion of steam. This results in an increase in grain size and enhances both palatability and digestibility.
6. Micronizing: This process employs infrared heat energy on grains, resulting in the breakdown of glucosidic bonds between starch molecules.
7. Roasting: In roasting, grains are exposed to direct flames at a temperature of 148.9 degrees celsius. This method not only expands the grains but also inactivates protease inhibitors in whole soybeans, thereby improving their nutritional quality.

Semen is admixture of secretions of testes containing spermatozoa and accessory sex glands. Spermatozoa are formed in the seminiferous tubules of the testes. The tubules contain a complex series of developing germ cells that ultimately form the male gametes. The spermatozoa are unique type of cells containing nucleus (head portion) and a tail. The acrosome is a double walled structure situated between the plasma membrane and the anterior portion of the sperm head and neck connects the sperm head with its tail.

Bacterial biofertilizers are supplied as carrier based inoculants. Peat or lignite is used as carrier material. Carrier based bacterial inoculants are applied by the following methods.

1. Seed treatment or seed inoculation.
2. Seedling root dip and
3. Main field application

Seed Treatment

One packet of the inoculant (200 g) 7is mixed with 200 ml of rice kanji to make a slurry. The seeds required for an acre are mixed in the slurry so as to have a uniform coating of the inoculant over the seeds and then shade dried for 30 minutes. The shade dried seeds should be sown within 24 hours. One packet of the inoculant (200 g) is sufficient to treat 10 kg of seeds.

Sunstroke results from direct heat rays of the sun. The victim may be mentally confused and complain of a bad headache. He may become delirious. His blood pressure may fall to a low level and the pulse become rapid and weak. An abnormal condition due to exposure to excessive heat.

The predisposing cause is anything, which lowers normal resistance; the chief of which are worry, excitement, mental or physical fatigue, alcoholic excesses, and lack of nourishment etc.

The exciting causes are prolonged exposure under the direct rays of the sun, unusual exertion in a hot, moist, sultry, breezeless atmosphere. The occupations, which furnish most of the cases, are breakers, boiler tenders, soldiers on the march, masons etc.

Different stages, or forms or different degrees of severity of the same condition have produced different results and been given different names, viz., heatstroke, sunstroke, heat exhaustion, insulation, thermic fever, heat prostration.

26.1 Introduction

In a single equation model, the dependent variable Y is expressed as a linear function of one or more explanatory variables (say X1 , X2 , ... XK ). In such models, an implicate assumption is that the cause and effect relationship between (Y, Xs) is unidirectional. Here explanatory variables are the cause and the dependent variable Y is the effect.

However, there are some situations where two way flow of influence among economic variables exists. Thus one economic variable affects other economic variables and in turn is affected by them. Thus, in the regression of money M on the rate of interest r, the single-equation method assumes implicitly that the rate of interest r is fixed and it is tried to find out the response of money demanded when the level of interest rate is changed.

41.1. Aim

To prepare marmalade from citrus fruits.

41.2. Theory

Marmalade is a fruit jelly in which the slices/shreds of peel are suspended. The marmalades are prepared generally from citrus fruits like orange and lemon. The pectin and acid contents of the marmalades are kept slightly higher than that for jellies. They shall contain minimum of 45% fruit and 65% total soluble solids.

41.3. Raw material, ingredients, machinery required

1. Orange and lemon like citrus fruits are used for making marmalade.

2. Stainless steel knives, utensils for cooking and mixing, muslin cloth, glass jars, sterilization tank, gas bhatti etc.