eChapters

Abstract

The Rawana landslide, located in Sirmuar district of the Shimla Himalayas, Himachal Pradesh is repeatedly active in the recent years. It is a NE-SW oriented slide with the crown in the southwest and the wider toe in the northeast resting in Giri River. During some of the sliding events emanations of heat and gases were also inferred. In order to understand the landslide phenomenon and the causative factors, and there from to evolve mitigation measures, detailed studies of the slides were under taken. The Landslide hazard zonation mapping carried out in Rawana landslide using LHEF rating based BIS method indicates that it is located in high hazard zone. The detailed studies show the complex geological, structural, morphotectonic and hydrological setting. From the studies it is surmised that the toe erosion by Giri river and the rainfall infiltration in the mid slope region are responsible for the slide. Remedial measures have been accordingly evolved.

Abstract

The landslides that swallowed the whole of Malin village, Maharashtra on the early morning hours of 30 July, 2014 is one of the major disasters, next only to Kedarnath episode in the recent years. Consequently, the Department of Science and Technology, New Delhi, constituted an expert committee comprising the authors of the article which made a visit and took the on the spot assessment of the disaster. Their observations show that the area is covered by the Deccan basalts, which are layered with compact and vesicular basalts; fractured and jointed basalts due to tectonics and the cooling of the basalts; and have also undergone extensive geomorphic evolution. Due to such geologic/geomorphic setting, the flow layered basaltic hillock in which Malin is located is naturally benched, which is further being leveled for the agriculture purposes. The deforestation, leveling of the hills, excessive usage of water for irrigation and the lack of drainages outlet in such benched and leveled slopes have assigned high degree of landslide vulnerability to the area. Over this, when torrential rainfall occurred in the last week of July, the landslide was triggered. On the basis such inferences, some mitigation measures have been evolved after the visit.

2.1 Introduction

Farm ponds are the most commonly used source of ex-situ water harvesting structures. It has wide adaptability in farmers’ fields and used as handy source for water supply to crop fields. It has been used since time immemorial not only as an assured source of water supply to crops but also to meet demands in other sectors. However, these ponds have wide variations in shape and size as per the method of construction and their suitability for different topographic conditions. Most of the ponds, initially constructed in fields have regular shape. However, as time progresses and because of the poor or no repair and maintenance, these ponds loose their regular shape and become irregular.

12.1 Introduction

Farm ponds are used for multipurpose including as a viable source for supplemental irrigation to rainfed crops, a good place of entertainment, a vital place for wild life habitats, livestock and fish and aquatic plants. Like any other structure, the farm pond needs regular repair and maintenance for effective operation. The purpose of construction of the pond will be fruitful and the life span of the pond will be enhanced if proper care and maintenance are taken. In this chapter some salient discussions on care and maintenance of the pond are mentioned.

12.2 Maintenance Against Silting

The farm ponds constructed in medium to deep black soils are subjected to getting silted up. Hence, periodic desilting to restore the original storage capacity is required. If the pond is used for supplemental irrigation to crops, then desilting may be done once in every 5 to 10 years depending on the amount of silt getting deposited in the pond.

The breaches and rill formed in the spoil bank and shoulder bunds should be immediately repaired. The inlet and outlet structures should be maintained periodically. The silt deposited in the silt trap should be removed periodically. In areas where silt carried by the runoff is more, a vegetative filter near the inlet structure may be used. The pond may be desilted manually if it is small in size otherwise mechanical measures may be used to desilt. It is easy to desilt the pond when it is dry. A Simple and inexpensive method to desilt the pond is to stir the water of the pond and then allow the desilted water move away from the pond through the outlet (Belgaumi, et. al., 1997). Fig. 12.1shows a badly maintained pond with excess silting and weed infestation causing severe reduction of its storage capacity.

4.1 Soil Moisture Tension

Soil moisture tension is a measure of the tenacity with which water is retained in the soil and shows the force per unit area that must be exerted to remove water from soil. The tenacity is measured in terms of the potential energy of water in the soil measured, usually with respect to free water. It is usually expressed in atmospheres, the average air pressure at sea level. Other pressure units like cm of water or cm or mm of mercury are also often used (1 atmosphere = 1036 cm of water or 76.39 cm of mercury). It is also sometimes expressed in bars (1 bar = 106 dynes / cm² = 1023 cm of water column. 1 millibar = 1/1000- bar).

Soil moisture tension is brought about at the smaller dimensions by surface tension (capillarity) and at the higher dimensions by adhesion. Buckingham (1907) introduced the concept of ‘capillary potential’ to define the energy with which water is held by soil. This term, however, does not apply over the entire moisture range. In a wet soil, as long as there is a continuous column of water, it might be called ‘hydrostatic potential’, in the intermediate range the term ‘capillary potential’ is appropriate. In the dry range the term ‘hygroscopic potential’ would be suitable. However, the term ‘soil moisture potential’, ‘soil moisture suction’ and ‘soil moisture tension’ are often used synonymously to cover the entire range of moisture (Khonke, 1968).

10.1 Evapotranspiration (ET = Evaporation + Transpiration)

Evaporation is a diffusive process by which water from natural surfaces, such as free water surface, bare soil, from live or dead vegetation foliage (intercepted water, dewfall, guttation etc) is lost in the form of vapour to the atmosphere. It is one of the basic components of hydrologic cycle.

Likewise transpiration is a process by which water is lost in the form of vapour through plant surfaces, particularly leaves. In this process water is essentially absorbed by the plant roots due to water potential gradients and it moves upward through the stem and is ultimately lost into the atmosphere through numerous minute stomata in the plant leaves. It is basically an evaporation process. However, unlike evaporation from a water or soil surface, plant structure and stomatal behaviour operating in conjunction with the physical principles governing evaporation modify transpiration.

Thus, evapotranspiration is a combined loss of water from the soil (evaporation) and plant (transpiration) surfaces to the atmosphere through vaporization of liquid water, and is expressed in depth per unit time (for example mm/ day). Quantification of evapotranspiration is required in the context of many issues:

The term growth for bacteria and other microorganism usually refers to changes in the total population rather than an increase in size or mass of an individual organism. As the mechanism of conservation and dissipation of heat generated during metabolism lacks in bacteria, the enzyme system in bacteria gets directly influenced by temperature. The purpose of studying the bacterial growth curve is a) to become familiar with the population growth dynamics of bacterial culture and b) to plot a growth curve and determine the generation time of bacterial culture.

A number of methods are now available for measuring bacterial growth. Some important ones are

1)By colony counting or cell counting

2)By weighing the cells

3)By cell activity (turbidity method)

Antibiotics are produced by some true bacteria, actinomycetes and fungi that destroy or inhibit the growth of other microorganisms. Some antibiotics are synthesized or modified in the laboratory; however, their origins are always in living cells.

9.1 Assay of Antibiotics

Soil serves as the major repository of microorganisms some of which produces antibiotics. Four groups of soil microorganisms viz; Streptomyces, Bacillus, Penicillium and Cephalosporium represent three microbial types, namely, actinomycetes, true bacteria and molds respectively.

Following procedure may be applied to isolate antibiotic-producing microorganisms from soil:

Fermentation

The term fermentation is loosely used to denote any process in which microorganisms are involved, regards of whether or not the organism is growing in the presence of molecular oxygen. Thus, it can be defined as 'an ATP generating metabolic process in which organic compounds serve both as electron donor (becoming oxidized) and electron acceptor(becoming reduced). Energetically, fermentations are poor energy yielding process and products have lower energy content then the substrates. Since there is no net oxidation in fermentation, the number of molecules of C, H and O remain the same in products as in the substrate.

Abstract

An intellectual property infringement is the violation of an intellectual property right of the owner. Infringement is established based on the law governing appropriate IPR in the concerned country. Both civil and criminal remedies are available under the concerned law. The present paper introduces the patent infringement as per Indian Patent Act, 1970. It discusses various modes and types of infringements which can take place. It further discusses a procedure to formulate opinion about product infringing a granted patent. In the end some usual defenses against patent infringements have been discussed. Some case studies have also been presented along with the damages awarded for the patent infringement.

Abstract

The paper discusses patentability aspect of subject matter. Patentable subject matter must satisfy three basic criteria i.e. novelty, inventiveness and industrial applicability, though few subject matter satisfying all the three basic criteria stated above may still be not patentable in specific jurisdiction based on certain circumstances or as stated in the patent act of the specified jurisdiction. Therefore grant of a patent is subject to certain limitations mentioned in the section 3 and 4 of the Indian Patent Act for Indian jurisdiction. The aim of this paper is to study such limitations in detail.

World Intellectual Property Organization

http://www.wipo.int,http://www.wipo.org

The World Intellectual Property Organization - referred to in abbreviated form as WIPO in English, and OMPI in French and Spanish - was established by a convention signed at Stockholm on July 14, 1967, and entitled “Convention Establishing the World Intellectual Property Organization.” The WIPO Convention entered into force in 1970. WIPO became a specialized agency in the United Nations system of organizations in 1974 and dedicated to the use of intellectual property (patents, copyright, trademarks, designs, etc.) as a means of stimulating innovation and creativity.

WIPO promote the development and use of the international IP system through Services, Law, Infrastructure and Development.

According to Futter (2001) it is very important the way we cook our food. If the cooking is inadequate it causes food poisoning. While cooking there can be cross contamination starting from raw foods. It includes hands or utensils which can cause food poisoning. Most foods, especially meat, poultry, fish and eggs should be cooked thoroughly to kill most types of food poisoning bacteria. Generally the food should be cooked to a temperature of 75 °C or hotter. When food is cooked, it should be eaten promptly, kept hotter than 60 °C or cooled, covered and stored in the fridge or freezer. Some people are more at risk from food poisoning than others. In order to buy safe food in the market like buying pre-cut produce as a half a watermelon or cut veggies from a salad bar, it is important to choose items that are refrigerated or surrounded by ice. They must be kept in separate bags. FDA (2019) has studied the contamination in lettuce. Shopping at a farmer’s market is a great way to get locally-grown, fresh fruit, vegetables, and other foods. However, safety of these produce needs to be checked. Many markets have their own food safety rules and vendors must comply with them along with the government regulations. Fruits and vegetables must be washed thoroughly under running water just before eating, cutting or cooking. Fruits and vegetables must never be washed with soap or detergent or using commercial produce washes. Even if it has to be peeled before eating, it is still important to wash it first. Any bacteria present on the outside of items like melons can be transferred to the inside when it is cut or peeled. They should be refrigerated within two hours after preparation. The juice or cider must be treated (pasteurized) to kill harmful bacteria. Pregnant women, children, older adults and people with weak immune systems should drink only pasteurized or treated juice. Raw milk can harbor dangerous microorganisms like Salmonella, E. coli, and Listeria. World India (2017) has looked into the food regulations. These can pose serious health risks. Pregnant women, older adults and people with weakened immune systems are at higher risk for illness caused by Listeria. One source for these bacteria is soft cheese made from unpasteurized milk. It is vital to check the label to make sure that it is made from pasteurized or treated milk. Make sure that eggs are properly chilled at the market. FDA requires that untreated shell eggs must be stored and displayed at 45°F. While buying eggs it needs to be ensured that the eggs are clean and the shells are not cracked. Meat should be properly chilled even in the market and kept in closed coolers with adequate amounts of ice to maintain cool temperatures. If it is brought in an insulated bag or cooler during transit it is very beneficial to keep the quality. It should be always kept separately from your other purchases, so that the juices from raw meat (which may contain harmful bacteria) do not come in contact with produce and other foods. Essays (2018) have written a very comprehensive overview of food safety.

A process control system that identifies the hazardous points in the food production process is known as HACCP (Hazard Analysis Critical Control Point). It puts into place many stringent actions to prevent any hazards from occurring. In any food process if there is strict monitoring and controlling steps, the chances for hazards are minimum. Today, HACCP is an integral part of modern food industry that identifies and controls the major food risks. These are like microbiological, chemical and physical contaminants. These can also be practiced at home scale by checking proper storage, handling, cooking and cleaning procedures. These steps have resulted in industries taking greater responsibility for and controlling the food safety risk factors. This helps in better consumer protection, agriculture, the food processing industries and promotes domestic and international food trade.

The temperature of food storage is important. Below 4⁰C the food pathogens do not grow. Above 60⁰C some colonies begin to die. However, almost all die at 71⁰C. How hot is the food served is important for food safety. The size of the piece is important to how quickly it will cook all the way through. The smaller the piece the faster it will cook. Large or thicker pieces take a longer time to be cooked. Otherwise cooking for a longer time is better so that pathogenic microorganisms do not grow. In case of a thicker piece the color must be checked inside to outside after cooking which should be consistent. If the meat has the bone, check the color/temperature closest to the bone in the thickest part. In case of meat the contamination usually gets introduced while butchering and the practices used. The street food on a cart is perhaps the most contaminated as it has some level of bacteria in it. The meat in the decorated malls also has pathogenic bacteria. The environment plays a very pivotal role which can recontaminate the food even after proper cooking. The amount of harmful pathogens keeps growing in number with the passage of time. Fresh from the grill is the best, an hour or two is not ideal, half a day or overnight could make a person sick. Due to the reason that consumers do not know the time and temperature of cooking it is important to eat food which is freshly prepared.

4.1 Formulating Marketing Strategy for Agribusiness

STP – SEGMENTATION, TARGETING & POSITIONING

STP is the core concept which is followed while building a brand. A marketer decides a product which he is about to market first, and then goes about building a brand by deciding upon the specifications.

SEG MENTATION

Segmentation is process of dividing customers into a set of homogenous groups customers in general can be divided into groups based on geographic (or) location.

The below given chart like the major segmentation variable considered for consumer and industry market.

Agri Business Market Segmentation

The below given charts illustrates lists of segmentation variable that is customized for Agribusiness market. The following variable were suggested by the quarter Mr. Dute and were published in his base on principles of management in agribusiness segmentation based on physical attributes

An overwhelming proportion of plant material used for compounding herbal medicines and nutraceuticals is currently collected from the wild. With traditional health care systems gaining increasing popularity, the enormous amount of plant material extracted from the limited plant populations available in natural stands is a cause of justifiable alarm. The unscrupulous plunder of plant populations growing in the wild is pushing increasing number of important species to the endangered category and many to the verge of extinction. Also, unethical practices like adulteration and storage of medicinal plants under unacceptable conditions are rampant. All this is happening, when the consumer is becoming increasingly quality conscious and is demanding traceability of source material used for formulations and adherence to good practices for the entire chain of manufacturing process for herbal drugs and plant-based nutraceuticals. Clearly, solution to this problem lies in replacing the ‘collection from the wild’ paradigm to ‘production by cultivation’. An essential prerequisite for meeting this objective is a well thought out research agenda which not only tackles productivity enhancement goals for the targeted plant species but also addresses the validity of the entrenched notion among healers who use the traditional medical systems, that only material collected from the wild produces the desired results. The reason advanced in support of this argument is that phytomedicines are derived from plant populations growing in the wild under organic conditions and under their natural rhizosphere and rhizoplane. The associated soil-microbial complexes, and a variety of endophytic microorganisms, may be the initiators or modifiers of the production and expression of medicinal properties.

Objective: To estimate qualitatively various chlorophyll fractions

Materials Required: Leaf material, acetone, petroleum ether, distilled water, methyl alcohol, potassium hydroxide, diethyl ether, separating funnels, stand beakers and conical flasks.

Principle: In biological systems the molecule absorbing radiant energy in the visible range is referred as a pigment. To the human eye these pigments are coloured: chlorophyll is green, carotenoids are red or yellow, xanthophylls is yellow and phytochrone is blue. These pigments are complex molecules. Chlorophylls are the most important pigments active in photosynthesis. At least nine different types of chlorophylls are known – chlorophyll a, b, c, d, e bacteriochlorophylls a and b and chlorobium chlorophylls 650 and 660. Chl a and chl b are best known pigments. In addition to chlorophyll, carotenoids, xanthophylls etc. Are also present as accessory pigments. The chlorophylls are directly involved in photosynthetic electron transport the other pigments serve as accessory pigments and they also serve the purpose of light harvesting.

There are different organic molecules are soluble in different organic solutions, however, their solubility is differential in different chemicals. Based on the nature the chlorophyll pigments can be separated and identified.

Tissue culture refers to the collection of techniques used to maintain or grow of cells, tissues and organs under controlled environment. The German botanist G. Haberlandt (1854-1945) originated the concept of cell culture in which he described his pioneering experiments with isolated plants cells and developed a concept of totipotency (potential of a cell to reproduce entire plant and all of its characteristics). He is considered as father of tissue culture.

Growth and Development are the most fundamental and conspicuous characteristics of all living organisms. According to dictionary, growth is the advancement towards maturity and development is a gradual increase in size. The plant physiological definition of growth is ‘an irreversible increase in mass, weight or volume of a living organism, organ or cell.

Plants are exposed to various stresses such as temperature, water, oxygen, salts, nutrition etc, during its growth under dry land condition. Various simple tests have been developed by plant scientist for evaluation of different cultivars against these stresses. These tests are simple to perform in the laboratory with fewer instruments that are commonly available in most of the laboratories in developing countries. These tests have significance in plant water relations and cultivars reliably screened for various stresses. The crops upon which these tests have been performed here are used by the proponents of the tests. These tests are not advised to be performed on crops other than those used by the authors. It probably needs standardization for other crops. The following test has been explained for the benefit of the readers.

The effects of global warming and/or climate change are of concern both for the environment and human life. Evidence of observed climate change includes the instrumental temperature record, rising sea levels, and decreased snow cover in the Northern Hemisphere. According to the IntergovernmentalPanel for Climate Change (IPCC) Fourth Assessment Report, “most of the observed increase in global average temperatures since the mid-20th century is very likely due to the observed increase in [human greenhousegas] concentrations. It is predicted that futureclimate changes will include further globalwarming (i.e., an upward trendin global mean temperature), sea level rise, and a probable increase in the frequency of some extreme weather events. Ecosystems are seen as being particularly vulnerable to climate change. Human systems are seen as being variable in their capacity toadapt to future climate change. To reduce the risk of large changes in future climate, many countries have implemented policies designed to reducetheir emissions of greenhouse gas.

ABSTRACT

Using a hand auger of 2 m length, upper, middle and lower core sediment samples of seventy nine in number have been collected from the Vaippar river, its tributaries and Vaippar beach in order to understand the role of Vaippar river and its tributaries in making up the Vaippar beach placer deposits. The heavies are found to be concentrated abundantly in fine and very fine size grades of all the samples collected from both the environments. The average heavy mineral concentration varies from 3.13 to 17.40 % in river bed while it is 6.19 – 64.82 % in the beach. In river bed, the pattern of concentration of heavies in upper, middle and lower core samples does not show any characteristic uniform pattern and inferred that it is controlled by the grain size of the parent rock, supply of sediments from the source, geomorphological features of the river and hydrological characters of running water. In the beach, the concentration of heavies are effected mainly due to the winnowing action of waves. However, a phenomenal increase in the heavy mineral concentration of beach samples might be due to the supply of sediments from other source besides the Vaippar river.

ABSTRACT

Mapping and exploration of iron ore deposits in parts of Salem District is carried out based on the detailed field work and the interpretations of IRS-1C PAN data in the scale of 1:12,500 and aerial photographs (NRSA, Scale 1:4,000). The study results that the major rock types of the study area are banded magnetite quartzite, garnetiferous pyroxene granulite, amphibolite, garnetiferous pyroxenite, charnokite, talc tremolite, actionalite and dunite rocks. The Banded Magnetite Quartzite’s (BMQ) occur as enclaves within the hornblende gneisses at several parts of the study area. Topographically, the rocks constitute small low-lying linear ridges at some places it is found to be closely associated with garnet pyroxene granulites. A remarkable feature about the mode of occurrence of magnetite quartzite is its linear nature and the physical form, which could be described as a “Band”. All the bands possess an ENE-WSW strike and the dip is found to be steep (above 70 degrees) towards north. The rock in the hills of Godumalai, Vellalagundam, and Singipuram are highly deformed and contact with garnetiferous pyroxene granulite and hornblende gneisses. In hand specimen, the magnetite quartzite rock exhibits fine banding. In general no variation in grain size or thickness of banding could be seen megascopically. However, occasional increase in size of magnetite might be possible as seen from the coarser magnetite pebbles strewn in the channels of the area. There are two types of folds observed namely F1 and F2. The axial plane trace of the F1 varies in trend from WNW-ESE to WSW – ENE. The joints are traced in the directions of NNW-SSE to NNE – SSW and WNW – ESE to ENE-WSW. The interpretation of lineaments shows their trend directions of NNE-SSW, NE-SWand NNW-SSE. The above said work has carried out through detailed field work and interpretations using by IRS-1C PAN data in the scale of 1:12,500 and aerial photographs of NRSA, in the scale of 1:4,000 for the study area.

ABSTRACT

The upper Agniar and Vellar river basins principally consist of three major rock typesnamely pink granite, gneiss and charnockite. The major geochemical pattern of these igneous rocks when studied indicate that charnockites have a trend of low Mg2+ and high Ca2+ + Na O to high K+ end, whereas the same is vice – versa for hornblende biotite gneiss and also for granite gneiss. The pink granite has an intermediate trend between the charnockite and hornblende biotite gneiss. The value of SiO2 in all the rock types was found to increase with the increase of K2O, Na2O and Al2O3. Further, a decrease in the values of MgO, Fe2O3, TiO2 and CaO was noticed with an increase in SiO2. On the basis of the distribution pattern of these elements, the origin of the igneous suites in the above two basins was inferred.

ABSTRACT

The disposal of industrial effluents in rivers causes groundwater contamination. It is necessary to assess how these contaminants are likely to migrate in the groundwater system. In the present study, an attempt is made to study the migration of contaminants in the groundwater of Palar River basin in Tamil Nadu. Simulation of the contaminants was carried out by using numerical methods. The finite difference computer code MODFLOW (Modular 3-d finite difference flow) and MT3D (Mass transport 3-d) with Groundwater Modelling System (GMS) as pre and post processor was used to simulate the groundwater flow and transport in this study. The simulation was done in transient state for a time period of one year. It predicted the migration of plume of chlorides in groundwater. The changes in the distance and concentration rate of chlorides are identified for a particular period. Modelling provides a useful basis for contaminant transport studies, as well as in the evaluation of the hydrogeologic parameters relevant in the context of the transport problem.

ABSTRACT

Trace Elements were analysed from water samples collected from bore wells from block 2, 5, 14, 26 and 29 at Neyveli Township. Lead Concentration has crossed the limit of ISI standard prescribed for drinking which is 0.100 ppm. Lead concentration in the order of 0.082 ppm at block 5 and 0.11 ppm in block 29 were observed. Cadmium concentration has also crossed the limit of ISI (0.010 ppm) for drinking purpose, which is 0.02 ppm in block 26. Chromium concentration has also crossed the permissible limit of ISI standards (0.05 ppm) for drinking, which is 0.098 ppm in Block 14.

The above elements when compared with ISI standards for drinking water have shown a slight increase in concentration of lead, cadmium & chromium. Concentration of lead in Neyveli basin may be attributed to basement geochemical sources influenced by physical and chemical weathering. High concentration of chromium and cadmium in the aquifer may be due to anthropogenic activity probably from effluents of closed briqueting & carbonization plant, which is due south of block 14.

ABSTRACT

The study narrates the importance of occurrence of groundwater in the crystalline terrain and its yield in different lithologies. In general, yield of well in the crystalline terrain of the study area is low. Average or mean yields for groups of wells in various regions are most commonly between 7 to 20 gpm: The smallest yields are encountered in granulitic terrain and this may be due to fracture closing rapidly with depth. The jointed and weathered geneses yield small but steady supply of water at shallow depth. Chemical quality of the groundwater from this terrain is generally satisfactory for most purposes.

ABSTRACT

The chemical characteristics of the groundwater in and around the Valapadi taluk of Salem district have been studied to evaluate the suitability of water for domestic and irrigation uses. Twenty three groundwater samples representing the shallow and deep aquifer of the area were collected and analyzed for pH, TDS, Ca, Mg, Na, K, HCO3, CO3, SO4 and Cl. It is observed that the quality of the groundwater is suitable for domestic use with some exception. The observed high quantity of Cl, SO4 and Mg at some places require immediate attention and detailed study. The value of EC and SAR indicate good to medium q of water for irrigation.

ABSTRACT

Hydrogeochemistry of a region is a reflection of hydrodynamic process, composition of lithology and physical constraints. The water chemistry is the resultant of all biogeochemical processes and reactions, which have acted on water from the moment it has condensed in atmosphere till the time it is discharged. A case study has been carried out in a varied lithological terrain with Archean, Alluvium and Tertiary rocks to unravel the hydrogeochemical process. A geochemical model relays the distribution of mineral species in the groundwater. Geochemical modeling WATEQ4F has been carried out for pre-monsoon and monsoon period of various litho units in Gadilam river basin, Tamilnadu to find out the disequilibrium indices of carbonate (calcite, dolomite, magnesite and aragonite) and sulfate minerals (anhydrite and gypsum). The result of the model reveals that carbonate minerals show the over saturation state in monsoon period and the Sulfate minerals exhibit under saturation state in both the seasons.

ABSTRACT

The sources of fluoride in groundwater are minerals like fluorite, apatite, mica, amphiboles,cryolite and fluor.spar. The undue concentration of fluoride greater than 1 mg/l has befallen a major toxicological and geoenvironmental issue in India. Excess of fluoride in groundwater causes skeletal and dental fluorisis. The study area forms part of Salem district with records of endemic fluorisis. To decipher process and chemistry of fluoride, a total of 46 groundwater samples were collected from major litho units of the study area (Peninsular gneiss and Charnockite) and analyzed for fluoride using standard procedures for two seasons viz. pre and post monsoon. In pre-monsoon, maximum and minimum fluoride in Peninsular gneiss and charnockite were ranging from 2.85 to 0.4 mg/l and 4.02 to 0.37 mg/l respectively. The coresspnding figures in post monsoon ranges from 2.84 to 0.32 mg/l and 1.91to 0.37 mg/l respectively. Higher concentration was noted in charnockite folowed by peninsular gneiss in pre monsoon and the effect of dilution was well noted in post monsoon season. Statistical analysis undercovers the relationship of fluoride minerals with other ions. Modeling results represent the leaching of fluoride minerals and their variation along with seasons.

ABSTRACT

The present work relates to geological and commercial aspects of pyroxene syenite (Green Onyx) occuring in and around Sivamalai of Periyar District in Tamil Nadu. The alkaline complex of Sivamalai comprises syenites-, nepheline syenite and their variants. Pyroxene syenite is possibly the oldest within the syenite complex occurring as minor massifs, elongated linear bodies, -arcuate islands and enclaves within feldspar syenite are observed in the hillocks North East of Sivamalai, namely Chennimalai and its southern extensions. On the commercial point of view, the pyroxene syenite in the study area occupies nearly 30 square -kilometres area and can be categorised as Kalleri Block, Neykkarampalayam Block and Sivamalai Block. The observed petrographic and petrochemical characters of the alkaline rocks of the study area favours magmatic origin for these rocks. A detailed geological study and random market survey of individual syenite bodies proved the true worthiness of the material Green-Onyx as a dimensional stone with substantial resources and market potential.

Packaging is a tool that is used to contain the product, protect the product from environmental hazards and help in marketing the product. Examples of ideal natural packaging systems are that of a banana, orange, coconut and egg, where the packaging is provided by nature. The major step forward in the food processing arena has been the ability to protect and preserve products with packaging and hence ensuring the availability of fresh and processed products out of season and over long distances in various forms. Milk is a highly perishable product and is not uniformly available round the year to the whole country due to geographical and genetic variations. If dairy products are to be available all the year round the country, irrespective of the season and area, it must be presented in packages that are convenient to purchase and use.

Packaging has additional responsibilities of providing convenience, safety and facilitating, besides handling, storage and distribution of products. It should prevent spoilage of food by microbial or insect attack. It also preserves the quality and nutritive value of many foods by the exclusion of oxygen and the control of moisture loss or gain. It increases the shelf-life and ensures longer availability and contributes to the product image through structural and graphic design. Product information is also given out through the medium of labeling, which acts as a tool for marketing and advertising.

• The seed production of varieties and hybrids should be carried out carefully by following various techniques in the region where they are well adopted.
• The various factors affecting quality seed production includes,
  1. Agro climatic factors / Ecological factors - edaphic and climatic factors
  2. Production factors
  3. Post harvesting handling of seed
  4. Seed quality control factors

Seed Processing

Seed processing may be understood to comprise all the operations after harvest that aim at maximizing seed viability, vigour and health. It includes cleaning, drying, seed treatment, packaging and storage.

Seed Health Testing

Science of determining the presence or absence of disease causing agents such as fungi, bacteria and viruses and insects in the seed samples.

Seed Borne disease

The seed primordial or the maturing seed may be infected either (i) directly from the infected plant through the flower or fruit stalk and the seed stalk or directly from the seed surface, or (ii)infection from outside may be introduced through stigma or ovary wall or pericarp, and the flower or fruit stalk, and later through the seed coat. A pathogen may penetrate several of these parts of the seed and in turn infect them. The infestation /contamination of the seed may occur during harvesting, threshing and processing. Visualizing the importance of seed borne diseases the Central Seed Certification board has prescribed certification standards for foundation and certified seed for several diseases.

The pathogen may carry with the seeds in three ways.

• Admixture: Pathogens are independent of seeds but accompany them. They are mixed with health seeds during threshing.
• External:The pathogen may be present on seed surface as spores, oospores and chlamydospores.
• Internal: Pathogens establish within the seed with definite relationship with seed parts.

Pesticides offer one of the best means of controlling plant diseases and pests and subsequently improving the yield. They have been used since the 19^th century. Pesticides, undoutly are poisonous and their indiscriminate use and abuse may result in ecological imbalance resulting in pest resurgence, aggravation of minor pest, pesticides resistance, environmental pollution, poising serious health hazards to man and animals. However, if used judiciously, following the guide line of Pesticide Action Network (PAN), such problems are not likely to occur, and instead improve crop yield. It is however unfortunate that many of us really lack the insight in Materia Medica of plant diseases and pests and most of the problems have occurred due to misuse and abuse of pesticides for which man is responsible and not the pesticides.

Definition

“Biological pesticides”, or “Biopesticides” as the name suggests, are naturally occurring substances that biologically control harmful pests, especially among field crops. These are naturally produced bio chemical materials basically non-toxic to the environment that can be employed in pest control. Biopesticides could mean living organisms (bacteria, virus, and algae), their products (biochemicals produced by them) and also plant byproducts. Biopesticides offer an ecologically effective solution to the harmful effects of synthetic pesticides.

Definition

Seed treatment is the process by which seeds are treated with physical, chemical or biological agents to prevent the infection of seedlings and the subsequent development of the crops.

Advantages of Seed Treatments

Increased seed germination.

Ensures uniform seedling emergence.

Protect seeds or seedling from early season diseases and insect pests improving crop emergence and its growth.

Lower seedling mortality.

Improved plant population and thus higher productivity.

Reduces the cost and the potential environmental impact.

Also reduces the probability of chemical residues in harvested grain.

Relatively easy and cheap to apply compared to broadcast sprays.

Introduction

The semiarid and arid ecosystem is not only neglected in India but also the whole world in respect of socio-economic and scientific development. Middlefon and Thomas, 1997) reported the arid and semi arid covers 47% of land surface of the plant and home town to 1/3 of human population. Conventional plant breeding so far only increased the yield of crops grown under arid tropics at about half the rate achieved for crops grown in temperate regions (Turner, 2004, b). The major crop of other ecosystem are considered as under exploited crop of arid ecosystem. Tomato (Lycopersicon esculentum Mill.), is one such crop, which was domesticated in ancient Peru, has become the most popular and widely consumed vegetable in the world today, for its rich flavor and high nutritional value (Vitamins A and C)

Introduction

Antioxidants are substances, which retard or prevent deterioration, damage or destruction caused by oxidation. Fortunately, the body has an army of antioxidants for damage limitation. Antioxidant form an integral part of the nutraceutical market. During the last few years’ research has confirmed that many have the common disease and ailments of 21^st century (Coronary Vascular Disease, diabetes, cataracts, high blood pressure, infertilities, respiratory infection, and rheumatoid arthritis) are associated with tissue deficiency and/or low dietary levels of compounds called antioxidants. The oxygen is consumed in the body during metabolism by process called oxidation. During oxidation free radicals are generated. These free radicals at a molecular level burn everything they touch. Antioxidants are power full electron donors and react with free radicals which damage the biomolecules. The formed antioxidant radical is stable and non-reactive. Antioxidants are quite large in number and diverse in nature which oppose the process of oxidation largely by neutralizing free radicals at relatively small concentrations and also have the potential to inhibit the oxidant chain reactions.

Introduction

Phytosterols, phytostanols and their esters are a group of steroid alcohols and esters that occur naturally in plants as nonsaponifiable fraction of plant oils. Phytosterols (including plant sterols and stanols) cannot be synthesized by humans, and all plant sterols and stanols in the human body therefore originate from the diet. They are known to have several bioactive qualities with possible implications for human health. Their properties for reducing blood cholesterol levels, as well as their other beneficial health effects, have been known for many years. It was recognized in the 1950s that plant sterols lower serum concentrations of cholesterol. Plant sterols might also protect against certain types of cancer such as colon, breast and prostate. Scholarly reviews have all confirmed the health benefits and safety of phytosterols.

People with high blood cholesterol levels are typically advised by health professionals to exercise and consume a diet high in fiber and low in saturated fats and cholesterol. Although these measures can reduce blood cholesterol, sometimes they don’t go far enough. Other cholesterol-lowering interventions may be needed, including cholesterol-lowering medicines or adding phytosterol esters to the diet. The primary phytosterols in the diet are sitosterol, stigmasterol, and campesterol and typical consumption of plant sterols is approximately 160 – 400 mg/day. The enrichment of foods with phytosterols is one of the recent developments in functional foods to enhance the cholesterol-lowering ability of traditional food products.

Introduction

Foods and nutrients play a vital role in normal functioning of the body. They are helpful in maintaining the health of the individual and in reducing the risk of various diseases. Nutraceuticals and functional foods are broad terms describing “a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease”. Nutraceuticals hold promise in clinical therapy as they have the potential to significantly reduce the risk of side effects associated with chemotherapy along with reducing the global health care cost. Food provides not only essential nutrients needed for life but also other bioactive compounds for health promotion and disease prevention. Consumption of fruit and vegetables, as well as grains, has been strongly associated with reduced risk of cardiovascular disease, cancer, diabetes, Alzheimer disease, cataracts, and age-related functional decline. A change in dietary behavior such as increasing consumption of fruit, vegetables, and grains is a practical strategy for significantly reducing the incidence of chronic diseases.

Functional foods that contain significant amounts of bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of chronic diseases. The key question is whether a purified phytochemical has the same health benefit as does the whole food or mixture of foods in which the phytochemical is present. Technological progress in manipulating plant metabolism and metabolites, combined with the explosive growth of the “functional food” industry has led to many attempts to enhance the concentration of these health-promoting compounds in specific plant-based foods . “Functional foods” are foods that, by virtue of physiologically active components, provide a health benefit beyond basic nutrition”. Functional/medicinal food is a category of botanical therapeutic available at the grocery store, which can be decrypted as “food engineered or supplemented to provide health benefits”. Thus, the future of plant-based functional foods seems bright and, as a result, grocery and drug stores might eventually look very similar. Optimization of composition of fruits and vegetables would be a very cost-effective method of disease prevention, since diet-induced health improvements would not carry any added costs for the health sector.

Introduction

The primary role of the diet is to provide enough nutrients to meet metabolic requirements while giving the consumer a feeling of satisfaction and well being. Beyond meeting nutrient needs, diet may modulate various functions in the body and may play detrimental or beneficial roles in some diseases. Now a days concept in nutrition is expanding from the past emphasis on survival, hunger satisfaction and preventing adverse effects to an emphasis on the use of foods to promote a state of well being and better health and to help reduce risk of diseases.

In recent years, the words like functional foods, nutraceuticals, phytochemicals are frequently used/found in media. It is important to understand these words and understand their functions in health care.

Introduction

Microencapsulation is a process of entrapping solid particles, liquid droplets or gases in thin polymeric coatings. The outer film (wall) protects the encapsulated material (core) and allows for its controlled release. Application of this technique is wide spread in several industrial fields, including the manufacture of foods, pharmaceuticals, cosmetics and pesticides. Common food ingredients subjected to microencapsulation include probiotic bacteria, acidulates, flavours, colours, sweeteners, minerals and vitamins. A number of coating materials are employed in production of microcapsules, such as gums, starch, and starch derivatives, cellulosic materials, lipids, proteins and inorganic materials.

Actually the development of the formation of micro-encapsulates was partially inspired by the nature. Eggs, seeds, grains, nuts, fruits etc. are typical examples of the food encapsulation and natures own way of conserving and protecting natural products against its own deteriorating elements. Taking clue from this, man adopted this technology of protection of some of the foodstuffs as sauces, puddings etc. Microencapsulation can improve the convenience of food. The shell provides a barrier between reactive components (for instance, delaying the release of leavening agents for fluffier bread products or protecting oxygen-sensitive materials during processing and storage). Microcapsules can help fragile and sensitive materials survive processing and packaging conditions and stabilize the shelf-life of the active ingredient.Karel (1994) described various methods of encapsulation of food ingredients.Inaddition, microencapsulation can simplify the food manufacturing process by converting liquids to solid powder, decreasing production costs by allowing batch processing using low-cost, powder-handling equipment. To improve food safety, the technology can be used to indicate product tampering, thermal spoilage, and freeze-thaw cycles.

Introduction

“The World Packaging Organisation’s (WPO) slogan, “Better Quality of Life Through Better Packaging”, sumps up the important place that packaging occupies in a modern economy.

As the economics of many countries are increasing, the consumers have started using more processed food. As a matter of fact global food processing and packaging business has reached to multi trillion dollars. In today’s world of global markets and stiff competition in every product along with increasing consumer demand, it becomes imperative for companies to explore ways to improve their productivity in terms of maintaining safety, using sustainable packaging materials, implementing flexible and standardized technology, and adopting proven management. Towards this end, companies have been striving to improve the efficiencies of their operations through improvements in the processes. Reducing wastes and shortening lead times becomes all the more imperative in the food industry due to the perishable nature of the product. Moreover, recent advances in technology such as Radio Frequency Identification (RFID) and nano-materials afford companies greater opportunities to streamline the processing, packaging, and manufacturing schemes.

Feed accounts for a significant cost of production in livestock and poultry. In case of poultry, it represents 65% cost of the production in broilers and 75% in layers. Presently the live stock industry faces a huge challenge due to the high cost of feed ingredients and shortage of the conventional feed ingredients. Over the years, efforts have been made to use unconventional feed ingredients. However, such feed ingredients have many anti nutritional factors that adversely affect the performance of livestock and poultry. Due to the presence of these incriminating factors, the unconventional feed ingredients are poorly digested in livestock and poultry. These poorly digested feed ingredients results in bacterial overgrowth, which becomes a potential substrate for bacterial fermentation leading to intestinal disorders and disease. Application of antibiotics and other anti-microbials help to overcome the ill effects. However, the ban on the use of sub therapeutic level of antibiotics in many countries has increased the relevance of use of exogenous enzymes in the feed of livestock and poultry. These exogenous feed enzymes improve the nutritive value of different feed stuffs, economize livestock and poultry rearing and reduce environmental pollution.

Introduction

Seed pathology has been recognized as its own specialization for a relatively brief time, and the term “Seed Pathology” was first coined by Mary Noble in the 1940 (Agarwal and Sinclair, 1997). Seed pathology is an essential part of seed technology as well as a sub discipline of plant pathology. According toAgarwal and Sinclair (1997), it may be defined as the study of seed borne disease and pathogens carried with seed. It also includes studies on the mechanisms of seed infection, seed transmission, the role of seed borne inoculum in disease development, methods for the detection of seed borne pathogens and non-pathogens, seed certification standards, mycotoxins and mycotoxicoses, and various methods for control of seed borne disease. Seed pathology includes the study of diseases and deterioration caused by bacteria, fungi, nematodes, viroids, viruses, physiological and mechanical disorders.

Neergaard Paul is considered the father of seed pathology. He was one of the founding father and later served as Director of the Danish Government Institute of Seed Pathology for Developing Countries, Copenhagen, Denmark, from 1956 to 1974. He served as the Chairman of the Plant Disease Committee of the International Seed testing Association (ISTA). During his tenure as Chair of ISTA, he helped standardize methods for the detection of seed borne fungi.Neergaard (1977) authored a two-volume text entitled “A Seed Pathology”. This text has served as a reference and teaching standard for the science of seed pathology throughout the world (Agarwal and Sinclair, 1997). This text focused on a wide variety of seed pathology issues, ranging from the economic significance of seed borne diseases to the assessment of seed borne inoculum.

Proper marketing of perishable commodities such as fruit and vegetables often requires some storage to balance day-to-day fluctuation between harvest and sale or for long term storage. Storage of horticulture produce is attempeted with a view to extend period of availability. Storage controls shelf life of produce by controlling rate of respiration, transpiration, ripening and biochemical changes all of which are responsible for shelf decomposition/deterioration of produce. Further, different types of storage have different attributes in minimizing microbial infection and thus add to better storability of produce.

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.

A dilute solution of acetic acid produced by a two-stage fermentation process in the first stage, fermentable sugars is converted into ethanol by the action of yeasts and in the second stage, bacteria of the genus Acetobacter oxidize the ethanol to acetic acid.

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids.