eChapters

Infertility or reduced fertility in male animals particularly in bulls had considered being a rare occurrence, but now infertility in males is being considered a common and severe problem. Still there is lack of information concerning the male’s infertility.

Reduced capacity or incapacity to fertilize by males/Impotentia generandi: Fertility is the normal functioning of the testes, accessory sex glands and ducts to deliver sperm of normal quantity and quality. Infertility or sterility in males is usually characterized by normal sexual desire and the ability to copulate and ejaculate but a complete or abnormally high percentage of failure of fertilization or conception. It may be seen when semen is normal on examination and on the other hand, the semen is abnormal in sperm morphology, concentration, motility and other qualities.

Miscellaneous causes of male infertility 

1. Failure of proper delivery of semen into the vagina

It may be secondary to lacerations of the ventral caudal portions of the glans penis with a fistulous opening of the urethra ventrally. In such case, at the time of ejaculation, neither semen is deposited in the middle portion of the vagina nor sprayed over the cervix. In addition, it is observed in rams following necrosis of most of the urethral process secondary to urinary calculi or lacerations or injury.

Formulation of meat and sea food products requires various ingredients which are commonly known as food additives. Food additives are those non-meat ingredients which are used to enhance colour, flavour, aroma and texture of the meat and sea food products. These food products can fulfil the demand of modern consumers. As per the definition of Food and Drug Administration (FDA) food additives are those substance which are used to provide a technical effect in foods. The use of food additives has become more prominent in recent years, due to the increased production of prepared, processed, and convenience foods. Additives are used for flavour and appeal, food preparation and processing, freshness, and safety. These additives can be classified as curing ingredients, extenders and binders, flavour enhancers and other additives. For the formulation of different products both raw materials and ingredients should be of food grade and sound hygienic strength. In the starting of this chapter we will discuss about ingredients used then the specific formulations will be discussed for better understanding of meat and sea food processing.

Curing Ingredients

Curing agents such as salt, phosphate, sugars, nitrite and nitrate, sodium ascorbate and erythorbate etc. have traditionally been used in various meat formulations from long back. The details of these ingredients have already been discussed in chapter-8 of this book. So we will try to discuss other ingredients which are relevant for meat and sea food products other than these ingredients. Cure accelerators such as ascorbates and erythorbates are used to speed the curing process. They also stabilize the colour of the final product. The examples are ascorbic acid, erythorbic acid, sodium erythorbate, citric acid, sodium citrate, sodium acid pyrophosphate, glucono delta lactone (GDL) etc. Glucono-delta-lactone (GDL) acts as a curing accelerator in meat and meat products. It is permissible up to 1% in sausages and up to this level it lowers the pH about 0.5 thus inhibits the growth of spoilage micro-organisms. GDL also facilitate the cured colour development.

Introduction

Advances in pesticide were measured exclusively by the assessment of its efficacy in management alone. But today food production has ceased to be a major concern, due to stable increase in population levels and success of innovative agricultural technologies. At this juncture, the agrochemical industry that primarily recognized the farmers as their customers has failed to acknowledge the public as an important client. Perception of the public reflects that, the negative aspects of pesticides seem to outnumber their benefits. The increased reflection on environmental concern over pesticide use has been instrumental in a large upsurge of biological disease control. Development of fungicide resistance among the pathogens, ground water and foodstuff pollution and the development of oncogenic risks has further encouraged for the exploitation of antagonistic microflora in disease management.

Biological control of plant pathogens can be broadly defined as the reduction of inoculum density or disease producing activities of a pathogen or parasite in its active or dormant state by one or more organisms, accomplished naturally or through manipulation of environment, host or antagonist or by mass introduction of one or more antagonists. The decades of laboratory experiments have led to the explosion in the field of bio-control and introduced more than 50 commercial formulations comprising of fungi and bacteria. To have a successful management of plant diseases and to have a pollution free environment, the biocontrol agents has to be ensured for its availability for commercial use by the end users. To harness the potential of biopesticides by the stakeholders and end users the product has to be registered under Central Insecticide Board authorities concerned of the respective countries.

Introduction

In developing countries, ruminants thrive mainly on poor quality feeds and pastures, whose nutritive value is poor. They are having a low content of nitrogen, energy, minerals and vitamins and high content of lignin and silica, which limit their efficient utilization by ruminants. Therefore, these poor quality feeds and fodder needs to be upgraded in terms of their nutritive value using various treatments like physical, chemical, physico chemical and biological methods to improve intake and utilization of nutrients from poor quality roughages. However, supplementation of critical nutrients like energy, protein, minerals, vitamins also improved the productivity and health of the ruminants (Dass et al., 2011). Availability of oil cakes as protein supplement in developing countries is very poor and at a very high price, This has led to use of non-protein nitrogen source as urea, to compensate for the nitrogen deficiency of fibrous feeds (Dutta et al., 2009). Thus, enhancing intake, digestibility and availability of nutrients from poor quality roughages are only possible through optimization of rumen fermentation. The use of solid multi-nutrient block supplementation /urea-molasses blocks/ multi nutrients blocks/ pashu chocolates to provide optimum levels of various nutrients primarily for better growth of rumen micro organisms. They need rich sources of fermentable nitrogen, minerals and vitamins, which are lacking in the fibrous feeds like cereal straws (Sahoo et al, 2009). This offer several advantages such as easy transport, storage and handling, and reduced risks of poisoning as compared with other approaches, such as giving a small amount of urea in drinking water, sprinkling of urea solution on fibrous feeds before feeding, or urea-ammonization of crop residues (Dutta et al ., 2009).

A single active ingredient often is sold in several different kinds of formulations as follows:

(a) Dry Formulations
1. Granule (G)

Granule is, a ready-to-use, dry mixture of a small amount of active ingredient with inert carriers. Most are made by applying a liquid formulation of the active ingredient to coarse particles (granules) of some porous material such as clay, sand or plant material. Granule particles are much larger than dust particles; will pass through a 4-mesh sieve but not through an 80-mesh sieve (the number of wires per inch). The herbicide is absorbed into the granule, or coats the outside of it, or both. Inert ingredients may be added to make the formulation handle well. The amount of active ingredient usually ranges from 1 to 15 percent.

A premixisa mixtureofvitamins, trace minerals, medicaments, feedsupplements and diluents either individually or in a combination. It is a value added solution for feeds with sustainable safety and quality.

The main objective of premixes is to deliver the micro-ingredients in a manner desired by customer. These blends of Micro-ingredients need to be carefully selected, analysed and homogenously manufactured in controlled conditions.

Good quality premixes are manufactured as per following four fundamental principles that determine premix quality and performance :

1. Understanding the chemical and physical attributes in the microingredient to be incorporated.

2. Testing to ensure that all microingredients meet specifications.

3. Controllingthe inclusionin fullproof and secure method.

4. Blending together in speciality mixers to achieve a homogenous mix.

The formulation of ration for various categories of livestock depends upon the nutrient requirements for a particular animal or group of animals and the feeds and fodders available for the purpose. Livestock feeds can be grouped into two major categories – Roughages and concentrates, on the basis of bulkiness and chemical composition and combination of both is essential for a balanced ration.

Roughages are the bulky feeds having crude fiber more than 18% and TDN less than 60% while, Concentrates are feed or feed mixture having crude fiber less than 18% and TDN more than 60%. They are rich in either energy or protein and accordingly are called as energy concentrates (when CP is less than 18%) or protein concentrates (when CP value exceeds 18%). Various energy concentrates are grains and seeds (maize, barley, sorghum etc.), milling byproducts (brans and chunis), roots (tapioca tubers, turnip, potatoes) and molasses.

Introduction

It refers to action which are taken with an aim to provide value to customers developing a competitive advantage by encashing upon the strength areas. In case of business Organisation with multiple business, where each business is considered as Strategic Business Unit (SBU).

• It address the following issues

 • Satisfying the Customer needs

 • Achieving an edge over its competitors

 • Avoidance of competitive disadvantage

Michal Porter Generic Competitive Strategy aim to develop position in long run to outperform the competitors. The three strategies includes:

• Cost Leadership: Providing quality product at low cost

• Differentiation: Providing unique goods and services

• Focus: Cost and differentiation focus

When two or more chemicals can be used in combination or mixed safely, they are said to be compatible. These combinations can be a pesticide mixed with another non-pesticide chemical, or can be two or more pesticides that are combined in the same tank mix. The reasons for combining pesticides are:

1.To control different types of pests with a single application. Often, several types of pests need to be controlled at the same time. It is generally more economical to combine the pesticides needed and make a single application.

2.To provide superior control than that obtained from one pesticide. Applicators at times combine active pesticides to kill a pest that has not been effectively controlled by either chemical alone. Many combinations are quite effective, but in most cases it is not known if the improved control is a result of an additive effect or a synergistic action of the combined chemicals on different segments of the pest population. One should always check the label prior to verify the safety and legality of mixing pesticides.

3.To increase the effectiveness of one of the chemicals. As mentioned above, this is called synergism. The material added to increase the effectiveness of the primary chemical is called a synergist. The synergist may not necessarily be pesticidal by itself, but increases the effectiveness of the pesticide with which it is combined.

The word biscuit is derived from Danis biscoctus which is Latin for twice cooked bread and refers to bread rusks that were made for mariners (ships biscuits) since the Middle Ages. The dough pieces were baked and then dried out in another cooler oven. All biscuits are made with flour (usually wheat flour) and all have low moisture content and thereby have long shelf life if protected from moisture and oxygen. It includes items also known as crackers (that make a noise of cracking when broken), Hard sweet and semi –sweet biscuits, cookies (which is the name that originated from Dutch word koekje meaning a small cake) and wafers, which are baked between hot plates from a fluid batter. The name cookie was adopted in North America where the term ‘biscuit’ can be confused with small soda raised breads or muffins. In other countries the term cookie is used primarily for wire cut products of rather rough shape, which often contain large pieces of various ingredients such as nuts, etc. The term ‘biscuit’ is used in Britain to describe a flat, crisp, baked product; the term cookie is reserved for something softer and thicker. Cookies are made from soft wheat flour and are characterized by formula high in sugar and shortening and relatively low in water. Similar product is known as biscuit in our country. In USA the term ‘cookie’ covers any flat, crisp, baked good. Cracker is a term reserved for biscuit of low sugar and fat content, frequent bland or savoury. Crackers are usually made from developed dough whereas cookies are made from weaker flour. These foods have in common their ability to stay palatable for a long period of time. Their ease of transportation and their ready consumption without any further preparation make them high on the list of staple snacks

All bread is made by baking a dough that has two basic ingredients, flour or meal and a liquid. Bakers can use a wide variety of both components. The most common type of flour used for bread and most other baked goods is made from wheat. Wheat flour has a pleasant taste and contains a large amount of an elastic protein substance called gluten. Gluten aids in baking uniformly light bread that rises (swells) properly. Other baking flours are made from barley, rye, corn, rice, oats, soybeans, and potatoes. These flours, particularly soybean flour, may equal wheat nutritionally, but none can match wheat for creating light, even-textured bread. Hard wheat flour makes lighter bread than does soft wheat flour because it is richer in gluten. Rye and whole wheat breads are made lighter by adding white flour. The liquids used in baking include water, sweet or sour milk, yogurt, wine, and beer.

Bread is either leavened or unleavened. Leavened breads contain some substance that produces bubbles of carbon-dioxide gas. These gas bubbles inflate the dough, causing it to rise and become light and porous. Most kinds of basic breads are leavened with a fungus called yeast. Biscuits, muffins, and cakes and other pastries are leavened with either baking powder or baking soda. Unleavened bread is dry and hard. Familiar kinds of unleavened breads include water crackers, the rye crisp of Sweden, and Jewish matzoth. Whether leavened or unleavened, most breads contain other ingredients in addition to flour and a liquid. An almost limitless variety of breads can be made by adding a sweetener, shortening, cheese, eggs, meat, fruit, vegetables, seeds, or nuts. A sweetener, either sugar or syrup, is used in almost all bread for its taste or as an aid to yeast growth. Bread may also have an external sweetener in the form of a decorative glaze. The high fat content of shortening and cheese increase tenderness and flakiness in bread. Perhaps the best example is the French croissant. Eggs help leaven bread dough by adding to the bread’s lightness. They can be brushed on top of the dough before baking to create a shiny crust, as in the Jewish hallah. Some breads from many nations contain fruit, a vegetable, meat, seeds, or nuts. Examples include the fruit scone of Great Britain, the spinach paratha of India, the Southern sausage bread of the United States, the Easter sesame bread of Greece, and the almond sweet bread of Finland.

Cakes are sweet baked products characterized by high level of sugar in the formulation and hence are foods of high calorific value. Among the various ingredient used flour, sugar, shortening and egg are the essential ingredients for cake manufacture. The optional ingredients are baking powder, milk, fruit etc. For cake manufacture the selection of ingredients is of paramount importance.

Major advantage of chemical herbicides over other methods of weed control is its ease of application, which saves the cost of labour for the farmer. Effectiveness of herbicide depends on how long it remains in active form in the plant /soil. The form in which any herbicide is available in the market is known as herbicide formulation. The technical active ingredient (ai.) of the herbicide is converted to a formulations so as to improve easiness of handling, retention on leaf surface, absorption and movement in the plant. Herbicides are available in different formulations.

Biofertilizer is already proven to be beneficial for agricultural and horticultural crops. The most important pre-requisite for the success of biofertilizer application is the presence of high population of viable cells which will show the desired effect on plants. Biotic interactions along with competition from native microflora is a major challenge to an applied strains of biofertilizers. The formulation is an important parameter for biofertilizer production containing efficient microbial strain with suitable carrier material and additives. The microbial strain needs suitable protective environment to increase their efficiency at the target site and also make it user-friendly. Performance of biofertilizers under field condition is the major requirement for inoculants. Inadequate formulations and poor inoculant quality are the major hurdles for the successful use of biofertilizers.

Formulation of biofertilizers has to be consistant during production, distribution, storage and transport to the farmer/end users. The shelf-life of inoculated microbial fertilizer depends on the formulation with suitable carrier material. If local production and distribution of an efficient native biofertilizer formulations are developed, the present problems in the field performance of biofertilizers could be significantly solved. Specific formulations of native strains for use in saline soils, acid soils, drought, high temperature and eroded soils requires specific formulations. Therefore,use of native strains of biofertilizer formulations which are tolerant to the abiotic stress is an important approach. The formulations of biofertilizers are challenging and limited success has been observed in the commercialization of new biofertilizers. Hence, the search for new formulations has been a continuous approach. However, the choice of the formulation depends on the application method, available equipment, farmer’s convenience, plant inherent characteristics and developmental stage, cost, mode of action and colonization pathway of the inoculated strain. Conventionally, solid based formulations are used, which have problems of low viability during storage and application.

Fungicide Formulation

Fungicide formulation is the process by which the fungicide is put into a form which can be easily produced, stored, transported and applied by practical methods in order to achieve a safe, convenient economic and effective method of disease control.The mixture of active ingredient and inert (inactive) ingredients is called a fungicide formulation.

INTRODUCTION

Many people confuse fortification with the term enrichment. There is a big difference in between these two terms. Fortification means the addition of those ingredients not normally found in a food and it is added to achieve a particular dietary purpose. Lysine may be added to corn products to increase the biological value of the protein. Salt may be iodised to prevent the occurrence of goiter. Breakfast cereals may be fortified with an array of vitamins and minerals to ensure a completely balanced nutritional meal.

In enrichment, the amounts added are designed to meet specific legal standards of minimum and maximum levels of nutrients. It is recognised that in the processing of cereal products that the removal of bran and germ causes a large portion of the vitamins and minerals naturally found in the product to be lost. During World War II an effort was made to correct this deficiency by government endorsement of the enrichment of bread, flour, and cornmeal. Wheat flour, cornmeal, corn grits, bread, ready to eat and uncooked cereals, and macroni products have been enriched with thiamine, ribo-flavin, niacin, iron and in some cases, calcium and vitamin D.

W.H.O. has defined food fortification as “a process where by nutrients are added to foods to maintain or improve the quality of the diet of a group, community or population”.

Food fortification is the procedure in which micronutrients (essential trace elements and vitamins) are added to the food. As a public health policy fortification can be carried out by the food manufacturers or by the governments to help people in combatting dietary deficiencies within a population. Fortification can be done in food even if these nutrients are originally present or not. However, it improves the nutritional status of a population by overcoming the deficiencies of micronutrients. Deficiency of micronutrients is known as hidden hunger which is a serious health risk. Access to safe and nutritious food is a must.Due to the lack of consumption of a balanced diet, adequate micronutrients are not supplied to the body. Therefore, there is a considerable loss of nutrients during the processing of food. One of the strategies to address this problem is fortification of food.

Introduction

In the existing socio-economic scenario, economic independence is considered as one of the main status indicator in the society. Women especially in rural areas are the deprived section of the society on account of their dependence on others for economic reasons. This necessitates generation opportunities so as to make them economically independent. Moreover, women’s contribution to national development is crucial. The process of development would be incomplete and lopsided, unless women are fully involved in it. Many innovations have failed due to non-satisfaction of women on the perceived attributes of innovations. So, it is necessary that they should be informed, trained, convinced of a technology primarily.

Farm women can’t emerge as a good entrepreneur, if they are not equipped with any skill, knowledge, education and information. So, research studies are essential to assess the training needs of them to become a successful entrepreneur. In order to know the training needs of farm women for entrepreneurial development, and the constraints faced by them to become a good entrepreneur.

Introduction
The global population is on track to surpass 9 billion by 2050, leading to a staggering 70% increase in the worldwide demand for food, feed, and fibre. This population growth is closely linked to significant shifts in lifestyle and consumption patterns, primarily driven by the accelerating pace of urbanization. As a consequence, it is anticipated that there will be a decline in the consumption of grains and pulses, coupled with a significant increase in the consumption of vegetables, fruits, meat, dairy, and fish. Aquaculture, a time-tested industry, stands out as a crucial source of high-quality protein for humanity (Nash, 2010; Gui et al., 2018). As our global population continues to expand, the challenges of resource scarcity and environmental degradation are becoming increasingly evident. Land resources alone are no longer sufficient to support the evolving needs of our society. Consequently, our oceans are emerging as a new frontier for human sustenance and development, with fish taking on a pivotal role as a source of high-quality protein and a fundamental dietary staple (Baiden and Bissiri, 2007). Over the past few decades, aquaculture has risen to become the fastest-growing sector within agriculture. Since 2013, its production has even outstripped that of wild fisheries (FAO, 2020). This formidable challenge presents particularly alarming situations in developing countries where poverty and hunger persist (World Bank, 2014). In such a context, fisheries and aquaculture are anticipated to play a vital role in ensuring nutritional security (Subasinghe, 2014). According to the FAO, food production will need to rise by 70% by 2050 to meet the rising demand brought on by population growth and dietary changes (FAO, 2009). By effectively using the limited water resources, the fisheries industry may serve to address this issue and contribute significantly to nutrition and food security. A significant source of nutrition, food, income, and livelihood for millions of people worldwide continues to be the fishing and aquaculture industries (FAO, 2016). Additionally, fish contribute to global food security by providing up to 17% of the protein consumed by the world's population (Bennet et al., 2018), and fishing is one of the most widely practised livelihoods worldwide (FAO, 2014). Although fish are the most diversified group of vertebrates, they are the second most threatened species after amphibians (Collen et al., 2014).
Freshwater ecosystems have been among the most endangered habitats worldwide in recent decades. Freshwater researchers have become more concerned about the devastation of riverine environments, changes in aquatic ecosystems, rapid decrease in water quality, and considerable decline in the variety and abundance of stream fishes. The presence, distribution, abundance, and diversity of fishes in the aquatic ecosystem are influenced and shaped by

Introduction

As India is the leading global economy with livestock contributing 4.66% in total GVA to Indian Economy (PIB, 2024) and ranks 1st in Milk Production, 2nd in Egg production, 5th in meat production (BAHS, 2024). Being the largest exporter of milk and meat in the world , this has led to the intensification of animal production due to the increasing demand of major livestock products (MLPs), which has led to an increasing overall use of antimicrobials. Antimicrobials are invariably used to preserve animal and public health, but also as growth promoters at a sub-therapeutic level. The overuse and misuse of antibiotics can contribute to antimicrobial resistance. The growing resistance to antimicrobial drugs could reverse the therapeutic benefits; animals’ resistance to antimicrobial drugs, reduces productivity and leads to economic losses. Unwanted antimicrobials residues may be present in products of animal origins, in animal waste contaminating soil and water and the environment. Seventy-five to ninety percent of antimicrobials used in livestock are excreted, mostly unmetabolized. AMR poses a serious threat to the safety and quality of animal origin food, food security and livelihoods. Unhealthy and unproductive animals are no longer able to generate food products of acceptable safety and quality for human consumption and can no longer contribute to income generation. Insufficient standards for residues in animal food products, reduces the livestock sectors potential of access to trade and increases public health risks (https://www.fao.org/antimicrobial-resistance/key-sectors/animal-production/ en/).

Introduction
Technology transfer and capacity building are critical to the advancement of agriculture, particularly in ensuring that research findings and innovations reach stakeholders efficiently. The Directorate of Extension (DoE) at Kerala Agricultural University (KAU) is a key player in this process, liaising with state development departments to drive technology dissemination in the agriculture and allied sectors. The DoE collaborates closely with development departments of agri and allied areas in the State, acting as a vital link to ensure that agricultural advancements reach the grassroots level. The Directorate also integrates institutional mechanisms to support this technology transfer. Through a network of Krishi Vigyan Kendras (KVKs) and several institutional mechanisms, the Directorate integrates new agricultural technologies into mainstream practices, focusing on both skill development and sustainable development strategies. It conducts workshops, seminars, and training programs focused on enhancing the skills of extension workers, farmers, and other stakeholders. The focus is not just on disseminating new technologies but also on building long-term capacity through skill development. This ensures that the stakeholders are well-equipped to implement the innovations in a way that promotes efficiency, productivity, and sustainability. In essence, the DoE at KAU is a driving force in modernizing agriculture in Kerala. Through its structured efforts in technology transfer, skill enhancement, and the promotion of sustainable practices, it enables the agricultural sector to keep pace with scientific advancements while ensuring that the benefits are accessible and applicable at the field level.
Initiatives / Interventions of DoE, KAU
The Directorate of Extension is crucial in bridging the gap between agricultural research and field-level application through various innovative initiatives. Key interventions include the popularization of agricultural technologies, primarily through farm-based production programs, Block Level Agricultural Knowledge Centres (BLAKC), and the Mukhamukham (face-to-face) Agro Clinic. The Directorate also focuses on capacity-building programs, entrepreneurship development, and ICT-enabled technology dissemination. Additionally, the Directorate supports vulnerable sections of society, develops Farmer Producer Organizations (FPOs), and implements state-funded development projects, contributing to the holistic growth of Kerala’s agricultural sector.

Introduction 
In order to ensure that future generations can prosper, sustainable development is an all-encompassing strategy that aims to strike a balance between social equity, environmental protection, and economic growth. The inclusion of genderresponsive policies is one of this agenda’s most important but often ignored components. Encouraging inclusive and sustainable development outcomes requires acknowledging and addressing the unique needs and contributions of different genders. Empowering women and other marginalized genders have positive effects on resilience, economic productivity, and environmental stewardship that go beyond local communities. Policies that are gender responsive aim to address systemic disparities by advancing equal opportunities and involvement in decision-making. These policies seek to empower marginalized groups while also utilizing their distinct viewpoints and skills to tackle urgent global issues. Women are important in agriculture and natural resource management, for example, so their input is essential in developing environmental policies that work. Gender considerations can be effectively integrated into development frameworks to produce more comprehensive solutions that lead to sustainable outcomes. In addition, promoting gender parity is not just a question of justice but also a critical component of sustainable development. Greater gender parity is associated with faster economic growth and better social outcomes in nations, according to a wealth of research. Entire communities gain when women have access to economic opportunities, healthcare, and education. In order to achieve sustainable development goals and make sure that no one is left behind, creating gender-responsive policies is therefore not just an ethical duty but also a practical necessity. In conclusion, examining the relationship between gender and sustainable development can help us better understand the many issues our world is currently facing. Gender-responsive policies should be given top priority so that we can help everyone reach their full potential and encourage creativity and resilience. This strategy opens the door for a more sustainable and inclusive future by promoting equitable development and bolstering our group’s capacity to handle social, economic, and environmental issues.

1. Introduction

A public library is a repository of diversified material that serves as the primary hub for community information the spread. It provides fair access to a wide range of information and data, meeting the diverse demands of users. Services must be inclusive, with information appropriate for all age groups and the incorporation of both classic materials and contemporary technologies across many mediums. In 1987, the ILA defined the purpose of public libraries, stating that they should serve as independent training centers for community activities. Public libraries play a pivotal role in fostering community engagement, welcoming all members to participate in various programs. Initially established by the public, these libraries later received government funding for expansion and other requirements. The systematic development of India's public library system ensued after the establishment of the Raja Rammohan Roy Library Foundation (RRRLF) in 1972.

Introduction

The procedure of making or building casting in the sand mould cavity or any other material is known as a foundry. This is the cheapest method of shaping the metal. Foundry exercise offers the technique of creating casting in moulds shaped in both sand or different material. A foundry is a manufacturing plant where castings are created by softening metal, emptying fluid metal into a shape, then, at that point, permitting it to harden. Regardless of whether we have not at any time been to a foundry or even know what one resembles, we are encircled by the metal castings. There is a decent possibility that we are perusing this under 10 feet from one.

Moulding

Generative Artificial Intelligence (GenAI) is rapidly transforming education by changing how knowledge is created, delivered, assessed, and experienced. Unlike conventional digital technologies that primarily retrieve or process existing information, generative AI can produce new text, images, audio, code, explanations, questions, and other learning resources in response to user prompts. This chapter introduces the foundations of GenAI and traces its evolution within educational environments, from conventional digital learning systems to intelligent, adaptive, and personalized platforms. It examines the role of Large Language Models, Retrieval-Augmented Generation, Learning Management System integration, multimodal learning, adaptive assessment, and AI-supported instructional design. The chapter also considers evidence from educational implementations involving school, higher education, and other learner groups. Particular attention is given to student engagement, self-regulated learning, teacher productivity, accessibility, fairness, privacy, and governance. By establishing the technological and pedagogical foundations of GenAI, the chapter provides a framework for understanding its opportunities, limitations, and responsible integration into contemporary education

Introduction
Sustainability in the digital age represents a transformative approach to addressing the critical challenges of economic growth, environmental stewardship, and social equity. For India’s vision of “Viksit Bharat” (Developed India) by 2047, integrating sustainable practices within the digital transformation framework is pivotal. This foundation has three primary pillars: technological innovation, inclusive development, and environmental responsibility.
Role of Technological Innovation: Digital technologies have emerged as essential drivers of change, reshaping traditional methods of governance, education, healthcare, and industrial processes. Initiatives such as Digital India have laid the groundwork for building a robust digital infrastructure, empowering millions of Indians, especially in rural areas, with access to essential services. Artificial intelligence (AI), the Internet of Things (IoT), and blockchain technology are transforming industries by enabling smarter decision-making, improving resource efficiency, and promoting transparency. For instance, AI-powered systems are being used to optimize energy grids, reduce waste in supply chains, and monitor environmental conditions. These advancements directly contribute to sustainability by minimizing resource consumption and mitigating environmental degradation. IoT-enabled smart cities enhance urban planning, improve waste management systems, and facilitate efficient energy use. India’s Smart Cities Mission exemplifies the integration of such technologies, targeting sustainable urbanization to accommodate the growing population without overburdening the environment.

Foundation architectures provide the technological basis for modern artificial intelligence systems and enable models to generalize across diverse tasks and modalities. This chapter examines the evolution of neural architectures that ultimately led to the dominance of the Transformer in contemporary language and multimodal AI. It begins with early neural networks, convolutional neural networks and recurrent neural networks before introducing attention mechanisms and the Transformer architecture. Particular attention is given to the major components of Transformers, including self-attention, multi-head attention, positional encoding and feedforward layers. Encoder, decoder and encoder–decoder configurations are examined through influential models such as BERT and GPT. The chapter further considers Vision Transformers and CLIP, demonstrating the extension of Transformer principles beyond natural language processing. At the same time, limitations such as computational complexity, memory requirements and long-context processing are discussed. Alternative approaches, including state-space models such as Mamba, efficient attention mechanisms, hierarchical architectures and Mixture-of-Experts models, are also explored as promising directions for scalable, efficient and adaptive AI.

Community mobilization stands as one of the most powerful tools for social transformation and sustainable development. It represents the collective action of communities working together to address their challenges, harness their strengths, and create positive change from within. At its essence, community mobilization embodies the principle that lasting development must emerge from communities themselves rather than being imposed by external forces. This chapter explores the fundamental concepts, historical evolution, and practical aspects of community mobilization, providing a comprehensive foundation for understanding this critical approach to community development that has shaped societies across cultures and continents for millennia.

Introduction
The identification of crop varieties is crucial in improving agricultural productivity, ensuring quality control, and supporting breeding programs. The correct identification helps improve food security, conserve biodiversity, and manage pests and diseases. Traditionally, farmers were relying on visual traits and phenotypic characteristics, but these methods had their own limitations. Modern molecular techniques, such as DNA fingerprinting and genotyping, have revolutionized variety identification, rendering it both more accurate and efficient. This has allowed for early identification of varieties, assisting in the selection of desired traits and enhancement of crop resilience, thus contributing to more sustainable and productive agricultural practices (Azizi et al., 2021; Khan et al., 2024).
Importance of Crop Variety Identification in Agriculture
Crop variety identification remains one of the most important components in agriculture since it can improve crop production, enhance food security, and improve adaptability of the crops to diverse environmental conditions (Hasan et al., 2021). The major aspects related to correct identification of crop varieties include:
• Quality control and standardization: It is often to measure the quality of crops that could meet market demand, for optimum consumption, and for export.
• Biodiversity conservation: This helps to conserve native crop varieties and regards the preservation of genetic diversity that is key for breeding and in future agricultural resilience.
• Breeding program: It allows the identification of a variety for selecting traits such as disease resistance, drought tolerance, and yield potential for improving agricultural productivity through its effectiveness.
• Pest and disease management: It contributes to pest and disease management too since different crop varieties may express varying levels of resistance which also reflects in pest control strategy.
• Market preferences and economic value: This helps the farmers to supply some specific markets depending on the market demand of certain varieties so as to gain a profit (Hussain & Nisar, 2020; Sharma & Singh, 2021; Tazeb et al., 2018; Dheer et al., 2020; Jamali et al., 2019).

Introduction
Public Relations (PR) plays a crucial role in shaping an organization’s reputation and fostering mutual understanding between organizations and their publics. From managing reputations to establishing goodwill, PR functions as a bridge between entities and their publics, influencing perceptions, maintaining dialogue, and building trust. This chapter delves into the core concepts of public relations, examines related terms, and explores the historical evolution of PR, which helps us understand its role in contemporary society. This overview will help readers appreciate the strategic importance of PR in contemporary society and its relevance to various stakeholders.

A. Beejamruit
Beejamrit is an organic solution primarily used in seed treatment to promote better germination, protect against soil-borne diseases, and enhance plant growth. It is part of traditional agricultural practices in India and is commonly used in organic farming. he preparation of Beejamrit involves simple, locally available ingredients like cow dung, cow urine, lime, water, and a handful of
soil (often sourced from under a banyan tree). The process is straightforward: cow dung is soaked in water overnight, and the mixture is later combined with lime, cow urine, and soil to create the final solution. This solution is then used to coat seeds before planting, providing them with a protective layer that boosts germination and shields them from pathogens. Beejamrit is valued for its low cost and quick preparation compared to chemical treatments. It is rich in beneficial microorganisms that help improve soil health and support plant growth.
The preparation of Beejamrit, a traditional organic solution used for seed treatment, is simple and involves locally available ingredients. Here’s the  process:

Bhutan has developed the concept of Gross National Happiness (GNH) as a substitute for Gross Domestic Product (GDP). In this theory, GNH comprises spiritual and cultural values, including love of sport, music, dance and spiritual activities. This is a good departure from measuring happiness purely from the view point of money. I would like to elaborate on four pillars that are necessary to uphold sustainable human happiness.

Ecology

There is an increasing awareness of the need for adopting sustainable lifestyles which will not make a heavy demand on our life-support systems of land, water, biodiversity, forests, oceans and climate. In his book titled World on the Edge.1 Lester Brown has described how we still have time to prevent environmental and economic collapse. Recent calculations on the ecological footprint each one of us is leaving behind shows that our per capita consumption of natural resources is exceeding the biocapacity of our earth. Soon we will need two planets to meet the growing demand for land, water, forests and biodiversity. In this context, we should keep in view what Mahatma Gandhi said long ago: 

LUMBAR VERTEBRAE (Fig. 1)

Lumbar vertebrae, six in number, are much longer than in the horse.

The body is much constricted in the middle, expanded at either end, and bears a rudimentary ventral crest.

The articular processes are large, and their facets are more strongly cun/ ed than in the horse.

The transeverse processes ail’curve foPA/ard, borders a.^e thin and irregular and often bear projections of variable size and form..

The spinous processes are relatively low wide, the last being the smallest; their summits are moderately thickened.

Fourth-generation biofuels, also known as advanced liquid biofuels, represent a progression of biofuel production leveraging advanced technologies (Chiaramonti & Maniatis, 2020). They incorporate the concept of “carbon capture and storage (CCS)” at both the feedstock and processing levels. Utilizing non-competitive feedstocks like algal biomass, cellulosic materials, and genetically engineered microorganisms, 4G biofuels ensure renewable and sustainable production without relying on arable land or food crops. The feedstock is designed not only to enhance processing efficiency but also to capture more carbon dioxide as the crop grows. Thermochemical processing methods are coupled with CCS technologies, which direct the generated carbon dioxide into geological formations or storage areas such as depleted oil fields or mineral storage as carbonates (International Renewable Energy Agency [IRENA], 2021). Fourth-generation biofuels have the potential to significantly reduce greenhouse gas (GHG) emissions and can even achieve carbon neutrality or negativity compared to previous generations of biofuels. This concept aligns with the idea of “Bioenergy with Carbon Storage (BECS)” (Demirbas, 2010). These advanced biofuels are currently in the development and experimental stages, encompassing various applications related to technology, processing, and feedstock. The primary feedstock for fourth-generation biofuels production consists of genetically engineered high-yielding biomass with low lignin and cellulose contents, addressing the challenges encountered in second-generation biofuels production. Alternatively, metabolically engineered crop plants with lower lignin, high oil contents facilitate enhanced carbon capture capabilities, and improved cultivation, harvesting, and fermentation processes and can significantly enhance biofuels production (Dutta et al., 2014).

Disease is worldwide in distribution

Etiology

Pasteurella multocida, a gram negative non spore forming, non motile rods which stain bipolar.

Epizootiology

Most species of birds are infected. Turkeys are more susceptible than chickens, and older chickens are more vulnerable than young chickens. Geese and ducks of all ages are highly susceptible to fowl cholera. Survivors of fowl cholera outbreaks become carriers and are the reservoir of infection. P. multocida isolates of pigs are pathogenic to fowls. Spread of P. multocida in a flock is by feed and water contaminated with excretions. Crates, feed bags and utensils serve as a mechanical carrier of the organism.

Fowl pox is a slow spreading viral disease of chickens, turkeys and other birds characterized by cutaneous lesions on the un-feathered skin of the head, neck, legs and feet and/or by diphtheritic lesions in the upper digestive and respiratory tract. The disease is worldwide in distribution.

Occurrence

Among poultry chicken and turkey are more susceptible. Other birds include pigeons, canaries, psittacines and wild birds. Fowl pox has been reported from more than 200 species of birds. The incidence is severe in multiple age groups and intensive poultry farming areas.

Foxtail millet (Setaria italica) is one of the oldest cultivated millet with several varieties throughout the world with grains varying in colour from pale yellow, to gray, white and red. Archaeologists say that foxtail millet is so old that no wild plant of the species is known to exist today. Foxtail millet is known with several names in different parts of world and India (Table 1). Foxtail millet is thought to be native to China and is commonly cultivated in several regions of Africa, India, Russia, USA and Europe. It is an annual grass with erect and robust culms.

1. Introduction Millets, including foxtail millet (Setaria italica), are gaining popularity as “smart foods” due to their numerous benefits for the planet, consumers, and farmers (Anitha et al., 2021). Foxtail millet, classified as a major millet, belongs to the genus Setaria in the Poaceae family. It has a rich history, with archaeological remains dating back 7400-7935 years in northern China and cultivation in Europe around 4000 years ago (Lu et al., 2009). Foxtail millet is currently cultivated in 26 countries and stands as the secondhighest cultivated millet globally. It is a relatively short plant, growing up to 2-5 feet tall, and demonstrates high resistance to various stresses, both biotic and abiotic(Sharma and Niranjan, 2018). The crop’s short generation cycle of 5-8 weeks from planting to flowering, followed by 8-15 weeks to attain seed maturity, allows for harvesting within 75-90 days after plantation. Foxtail millet produces hundreds of seeds per inflorescence (Li et al., 2020).

1.1 Introduction Millets are the most ancient grains that have been cultivated since time immemorial and consumed as food, feed and pastures. Millets are considered nutraceuticals’ since they possess significantly higher nutritional qualities compared to other cereals. Millets are grown across the world for grains and human food due to their nutritional advantages and ability to withstand adversities. Millets are preferred over other grains due to their short life cycle, low input requirement and ensured production with in-built genetic tolerance for abiotic stresses. Major millets include Pearl millet (Pennisetum glaucum L.) and sorghum (Sorghum bicolor L.), while there are numerous minor millets classified as small millets. With an extent of over 0.87 lakh ha and a production of 0.66 kg ha-1, India is the world leader in small millet production (Maitra and Shankar, 2019). Small millets are primarily grown on rainfed uplands in arid and semi-arid climates with sub-optimal management. Following the green revolution due to extreme demands for food, the main focus in India was on the production of fine cereals mainly rice and wheat to overcome hunger and poverty, while millets became ignored grains. Furthermore, urbanization, increased affluence and dietary changes relegated millets to the status of poor man’s food. However, due to a re-evaluation of nutritious characteristics, millets have recently regained their lost prestige (Maitra, 2020).

Chromatography is one of the most effective technique for accurate, fast and convenient separation and identification of the components of a mixture. The method was developed by Russian botanist Mikhail Tswett (1906), described by Karl Runge (1855). Martin and Synage (1944) received Noble Prize for developing methodology of partition Chromatography.

Partition chromatography

Partition chromatogaphy is a system comprising of two physically distinguished components - a mobile component or phase and a stationary component or phase. A mixture of substances which are to be separated is placed on the system and separation takes place on the basis of difference in distribution of molecular species in two phases. Relative movement is a result of driving force and retarding effects.

Stationary phase is the sorbent, which may be liquid or paper or gel. If it is liquid then it is held stationary by adsorbing on a solid support or matrix. The mobile phase may be solvent or developer or a gas. Since the two phases are immiscible, the partitioning is defined as the distribution of solute in two immisicible phases which are in contact with one another. When a column is filled with the sorbent and solvent the two phases form a large number of theoretical plates. Each plate contains both the phases. Solutes in solution (mixture of substances to be separated) is layered on the top of the column and when it enters to the column it distributes in the two phases. The ratio of the concentration of a solute in two phases is called its partition coefficient. The resolution of solutes improves as the length of stationary phase increases.

Fig. 1: Cotton Bandage

A. Definition

A fracture is a break in the continuity of hard tissues like bone, cartilage, etc.

B. Etiology

(a) Extrinsic causes

Direct violence

Indirect violence

Dissolution in the continuity of bone/cartilage with or without displacement of fractured fragments is known as fracture.

Classification
1. On the Basis of Communication of Fractured Site to the Environment
    a.    Simple fracture : The fracture site does not communicate with the environment. 
    b.    Compound fracture : The fracture site communicates with the environment.  This type of fractures is more prone to infection. 
    c.    Complicated fracture : A closed fracture in which there is considerable injury to important neighboring vessels or nerves or accompanied by the opening of a joint or vascular cavity.

Abstract

It is evident from the previous studies that, in the crystalline terrain, the Fractures / lineaments act as master conduits for the groundwater movements and also act as favorable loci for groundwater storage. Because of this, the mapping of fracture patterns has become very popular among geoscientists. However, after witnessing failures and the fractures turned out to be water barren at many instances, geoscientists have started concentrating more on understanding the origin and the morphology of the fractures for precise groundwater targeting. In this context, a study has been conducted in parts of Western Ghats in Madurai, Dindigul and Theni districts of Tamil Nadu, South India, using remote sensing and geographic information system (GIS). In the said study, the maxima zones of transmissivity were studied in relation to fractures systems, which are normally reflected as lineaments in satellite images in the area. This study in general indicates that the transmissivity is controlled by the fractures, which are interestingly the active faults of the Quaternary period in the area.

3.1 Introduction

Flower and plant part based perfumes are receiving special attention at this modern age of civilization. With pre-eminent senses of smell or taste, a large brain affording a superior intellect, would lead to the use of these abilities to improve the environment, the flavour of food and the smell of the surroundings. In fragrance industry, essential oil is a generic term given to all fragrant extracts such as essential oils, absolutes, resinoids, concretes etc. Since antiquity, flowers and plant parts have been used as flavours for food, for religious rites, for beautification of homes and gardens, as incence and insect repellent, in cosmetics and personal adornment and in medicine. Fragrance compositions are used with the purpose to affect customers through their sense of smell and the job of composing fragrances is left upto an expert known as “Perfumer”.

Despite continuing invention of synthetic fragrant extracts, natural essential oils still remain the most important part of fine fragrance. Essential oils are so aromatic and are the focus of the fragrance industry. The content of a pure essential oil product gives it an unmistakable aromatic and healing quality. Nature has always provided us with food, medicine and fibre for clothing that we need to survive. Sometime a walk in the woods, a day spent swimming in Local River or lake or a beautiful sunset can lift a person’s spirit and give them a new outlook. The aroma of a pure essential oil can do the same.

Flavour and fragrance have now become every day necessities and their demand is constantly increasing across the world. Products from different extraction methods are known under different names even though their basic materials are the same. For instance, orange blossom from citrus aurantium on solvent extraction produces “orange blossom absolute” but that of steam distilled produces “Neroli oil”.

ABSTRACT

The details of a frame work for development of data warehouse are discussed in this paper. The concepts of data ware housing, its data ware house process, its architecture, components, data sources, data transformation, apart from free and shareware and commercial software available are described. The details of power of Data Warehouse are also described with a procedure for a better reporting of data and analysed results. The data Warehouse should be made to deliver clear indications on how the research or business enterprise is performing. There is a need to plot out the expected users for the Data Warehouse in the enterprise so that they will have the appropriate reports in a format which is quickly understandable.

The Context

A series of interventions initiated in mid-1960s that led to the green revolution in cereal production transformed the country from a situation of food def iciency to self sufficiency. The green revolution was however, restricted to productivity improvements in cereals especially wheat and rice in the initial decades, primarily grown in irrigated regions. In subsequent decades, productivity increased in other crops, namely oilseeds, sugarcane, cotton, fruits and vegetables. The Green Revolution generally by passed India’s vast rain fed tracts, especially arid zones, hill and mountain ecosystems and coastal regions, thus exacerbating agro-ecological and economic disparities. Although self sufficiency was attained in food grain production, potential of different crop varieties are yet to be attained. The main features of the green revolution were:

• exclusive focus on food grains

• intensive use of water, fertilizer and pesticides to maximize yields from High Yielding Varieties (HYVs)

• practically no focus on sustainability issues

• benefited the resource-rich and large farmers and

• dependent on few technological options focusing on hybrids, changes in plant architecture.