eChapters

Microorganisms, being ubiquitous, are found in soil, air, water, food, sewage, on body surfaces as well as on degrading and decomposing substances. Their survival and continued growth mostly depend on an adequate supply of nutrients and favourable growth environments. The culture media (nutrients) consisting of chemicals support the growth of microorganisms in a given condition. They are devised in such a way that the organism should get all the nutritional requirements. These are usually prepared in laboratory by weighing and dispensing the individual ingredients. Generally, the common media contain both inorganic and organic nutrients; however, for the cultivation of large number of microorganisms, specialized media are required.

Basically the culture media are of three types: (1) Natural, (2) Semi synthetic and (3) Synthetic.

Introduction

Different types of culture media are used for culturing microbes and plant tissues. Preparing as well as sterilizing them properly following appropriate method with safety for the desired purpose are important parts of research work. In this chapter, we will discuss briefly about different types of media, their composition, preparation and sterilization in laboratory for microbial or plant tissue culture.

Culture Medium

Ingredients mixed to prepare solid, liquid or semi-solid substance to support the growth of microorganism or plant tissue in vitro (outside the body) is called culture medium. Frequently, it becomes important to grow microorganism or plant/animal tissue in vitro for any or all of the following purposes:

• To study characteristic features or properties of microorganisms.

• To identify the causal organism(s) of infection in a clinical sample, so that appropriate remedy can be determined.

• To culture/multiply microorganism or plant/animal tissues in vitro for research or commercial purposes.

• To prepare/produce biological molecules, vaccines, antigens, proteins, metabolites, etc. in vitro for research or industrial purposes.

Ingredients; milk fat (cream)-12%, non-fat milk solids (skim milk powder)-11%, sugar-15%, stabilizer-0.2%, emulsifier-0.2%, flavors-a pinch Basic ice cream preparation: 1. Mix the ingredients 2. Pasteurization 3. Homogenization 4. Ageing (allowing to standby 24 hours at 4.440C) 5. Freezing (the mix is frozen at 5.5560c) 6. The freezing must be quick in order to prevent formation of large crystals. The ice cream is semi solid at this temperature. 7. The ice cream is finally frozen to a hard mass at about -30C.

Abstract

Pomegranates are usually consumed as fresh fruit, with only a limited quantity being processed into products like juice, syrup, beverages, wine, confectionary and anardana. The special structure of fruit is one of main factors which limit its industrial processing. Knowing the importance of health benefits of pomegranate and all related aspects, the present study was carried out in order to utilize pomegranate fruit for preparation of pomegranate mouth freshener. Arils of two cultivars like Ganesh and Araktaweredried by two drying methods viz., sun drying (SD) and cabinet drying (CD).Nutritive and palatable mouth freshener was prepared from anardana of two different cultivars as Ganesh (G) and Arakta (A). Production cost of 100g pomegranate mouth freshener is about Rs.55/. It was noticed that moisture content, acidity and ascorbic acid content decreased at the end of storage.

Introduction

The preservation of animal specimens for museums is a critical practice in natural history, enabling education, research, and conservation awareness. Traditionally, specimens are often sourced from zoological facilities or specific conservation programs. However, the innovative use of fallen animals—animals that have died of natural causes or accidents—presents a sustainable and ethical method of specimen preparation. India has large livestock population. As per 20th livestock census in the country, livestock sector of India comprised of 303 million bovines (Cattle, Buffalo, Mithun and Yak), 74.26 million sheep, 148.88 million goats, 9.06 million pigs and about 851.81 million poultry. Each year large number of livestock is lost due to natural disaster such as flood, cyclones, draughts avalanches, landslides, snowstorm and forest fire. Approximately 55% of its buffalo, 38% of its cattle, 41% of its goats and 47% of its pigs are vulnerable to floods which regularly destroy farmlands. On the other hand, 44% of country’s livestock are affected by draught. Cyclones also causes huge loss to the livestock as well as to the wildlife. According to Down to Earth magazine and Centre for Science and Environment approximately 92519 livestock were killed in India in 2023 due to extreme weather including cyclones.

PRACTICAL 1: PREPARATION OF READY-TO-COOK MUSHROOM PASTA

Pasta is a product originally made from wheat and is of different shapes and sizes. It is generally rich in carbohydrate but is deficient in protein especially amino acid balance. Therefore, addition of spices and dried vegetables may solve this problem. Moreover, fortification of pasta with tomato, garlic, mushroom or spinach makes it nutritious for consumption. Since instant foods are widely becoming popular and consumed throughout the world and is also a fast growing sector of the noodle industry because of busy life schedule of people.

Objectives

• Better understand the process and different stages of mitosis.
• Prepare your own specimens of onion root in which you can visualize all of the stages of mitosis.

Principle

The genetic information of plants, animals and other eukaryotic organisms resides in several (or many) individual DNA molecules, or chromosomes. For example, each human cell possesses 46 chromosomes, while each cell of an onion possesses 8 chromosomes. All cells must replicate their DNA when dividing.

DNA replication in eukaryotes is followed by the process called mitosis which assures that each daughter cell receives one copy of each of the replicated chromosomes. During the process of mitosis, the chromosomes pass through several stages known as prophase, metaphase, anaphase and telophase. The actual division of the cytoplasm is called cytokinesis and occurs during telophase. During each of the preceding stages, particular events occur that contribute to the orderly distribution of the replicated chromosomes prior to cytokinesis.

An onion root tip is a rapidly growing part of the onion and thus many cells will be in different stages of mitosis. The onion root tips can be prepared and squashed in a way that allows them to be flattened on a microscopic slide, so that the chromosomes of individual cells can be observed easily. The super coiled chromosomes during different stages of mitosis present in the onion root tip cells can be visualized by treating with DNA specific stains, like Feulgen stain and Acetocarmine stain.

Introduction

Increasing consciousness about conservation of environment as well as health hazards associated with agrochemicals and consumers’ preference to safe and hazard free food are the major factors that lead to the growing interest in environmental friendly forms of farming in the world. Organic agriculture is one such broad spectrum of production methods that are supportive to the environment. The basic requirement in organic farming is to increase input use efficiency at each stage of farm operation.

Background
Peripheral Blood Mononuclear Cell (PBMC) smears are a valuable diagnostic tool in veterinary medicine, offering insights into various animal diseases. By isolating and examining PBMCs— comprising lymphocytes and monocytes, veterinarians can detect hematologic abnormalities, immune responses, and the presence of infectious agents or neoplastic cells.
This method is particularly useful in diagnosing viral, bacterial, and parasitic infections, as well as immune-mediated disorders and certain cancers. PBMC smears provide a quick and cost- effective way to assess animal health, aiding disease diagnosis, monitoring, and treatment planning. Following is the utility of PBMC smear in animal disease diagnosis;
1. Identification of abnormalities in WBC morphology
2. Identification of abnormalities in the number of cells like leukosis leukopenia.
3. Certain viral infections, such as canine distemper or feline leukemia virus (FeLV), can cause characteristic changes in PBMCs that are detectable on a smear.
4. Detection of blood parasites like Babesia and Ehrlichia. These parasites are detected using a blood smear; isolation of PBMC from whole blood is not required.
5. Certain types of cancers, like leukemia or lymphoma, can be identified through changes in PBMCs. Abnormal proliferation of lymphocytes or the presence of blast cells can suggest hematologic malignancies.

46.1. Aim: To prepare pickle from different fruits.

46.2. Theory

The preservation of food in common salt (NaCl) or in vinegar or edible oil with the addition of spices and condiments is known as pickling. It is one of the most ancient /oldest methods for preservation of fruits and vegetables. Salt, vinegar, edible oil or lactic acid act as preservative in pickle making. Several kinds of pickles are sold in the Indian market. Mango pickle ranks first followed by lime, lemon, mushroom, galgal, aonla, jackfruit and karonda pickles.

Brining: For pickling, unripe fruits (like mango) after preparation (peeling, slicing) are mixed with salt or brine for its later use in pickle preparation

43.1. Aim

To conduct practical on preparation of preserve and candies from fruits.

43.2. Theory

Preserves (murraba) are made by cooking the entire fruit or its slices/pieces in sugar syrup of higher concentration (65-70°Brix). Usually for 1 kg fruit around 1.75 kg sugar is used and the cooking is continued till the TSS reaches 68%. Fruits like aonla, bael, apple, pear, karonda, pineapple and papaya etc can be used for making preserves. Aonla, bael and apple preserves are commercially available in the market.

Candies are also prepared in similar way as preserve, but the TSS maintained is slightly higher (75-80%). In preserve, the fruit is kept immersed in syrup and packed while in case of candies, the syrup is drained off and fruit pieces are further dried and packed. For candy preparation, the fruit pieces are dipped initially in 55-60% sugar solution and the TSS of the syrup is increased by 5% everyday up to 4-5 days till a TSS of 70oBrix is reached. The fruit pieces are then separated from syrup, rolled in powdered sugar, dried and packed. Karonda, apple, peels of orange, lemon, grapefruit, petha (Ash gourd) and ginger etc are used for candy preparation. Petha, ginger, papaya, aonla etc candies are commercially available in the market.

Preserve (Murabba) is made by cooking the fruit either whole or in slices/ pieces in sugar syrup of heavy concentration (65-70oBrix). Usually for 1 kg fruit around 1.75 kg sugar is used and the cooking is continued till the TSS reaches 68oB. Fruits like petha (ash gourd), aonla, bael, apple, pear, karonda, pineapple and papaya etc., are used for making preserve/murabba.
Candies are also prepared similarly but the TSS is maintained up to 75-80%. For candy preparation, the fruit pieces are dipped initially in 55-60% sugar solution and the TSS of the syrup is increased by 5% everyday up to 4-5 days and then the fruit slices are drained free of syrup and dried in driers. Fruits like aonla, karonda, cherry, apple, ginger peels of orange, lemon, and grapefruit etc., and petha (ash gourd), are used for candy preparation.
Selection and preparation of fruits: Wash the fruits in water to remove dirt and residues. Peel, core and cut the fruits into pieces. Pricking should be done with stainless steel forks. In case of petha (ash gourd), after pricking place them in lime water

Cell culture refers to removal of cells from an animal or plant and their subsequent growth in a favorable artificial environment. The cells may be removed from the tissue directly and disaggregated by enzymatic or mechanical means before cultivation, or they may be derived from a cell line or cell strain that has already been establwashed.

Primary culture refers to the stage of culture after the cells are isolated from tissue and proliferated under appropriate conditions until they occupy all of the available substrate (i.e., reach confluence). At this stage, the cells have to be subcultured (i.e passaged) by transferring them to a new vessel with fresh growth medium to provide more room for continued growth.

Pharmaceutical and chemical industries depend largely on toxicological evaluations to provide information regarding safety of their commercial products. Toxicologists so far have been relying on animal studies to investigate potentially beneficial or harmful effects of drugs and chemicals prior to testing them in humans. Traditionally, the safety assessment process during drug development has been based on screening indiscriminately a plethora of new chemical entities (NCEs) using large number of animals as testing models in order to identify new therapeutic agents with the expectation that one or a few of these NCEs have some competitive advantages over the existing therapeutic agents. That is why they are more efficacious, bioavailable, selective, and safer. This approach is costly, time-consuming, and requires large quantities of test material. Currently, it takes about 10-12 years and a huge expenditure for a drug to move from research laboratory to patent. Thus alternative cell culture models in the early phases of drug discovery process can save time and money both by eliminating least beneficial NCEs.

Principle

Standard solutions are the solutions of accurately known concentrations. There are two types of standard solutions viz., primary and secondary.

A known quantity of the substances is dissolved in a volumetric flask and the volume is made upto the mark. Standard solutions prepared in this way are known as primary standard. This method can be used for preparation of standard solutions of substances which satisfy the following conditions.

INTRODUCTION
In order to turn grains into flour and create a variety of food products, including bread, cakes, pasta, and other baked goods, a flour mill is used to prepare goods. Depending on the type of grain (wheat, corn, etc.) and the intended end product, the process also entails cleaning, milling, and occasionally additional flour refinement.
GRAIN SELECTION AND CLEANING
To get rid of dust, stones, husks, and other foreign objects, the grains must be cleaned before milling:
• Cleaning: To guarantee that only premium grains are fed into the milling process, grains (usually wheat, corn, or other cereals) are cleaned using devices like air separators, sieves, or rotary cleaners.
• Pre-conditioning: In certain situations, moisture is added to the grains to condition them, softening them and increasing milling efficiency.
Wheat Flour Production Process A Step by Step Approach
Grading
Using cutting-edge equipment, the skilled millers evaluate and analyze the wheat when it gets to the flour mill. Wheat samples are prepared for chemical and physical examination. When grading wheat, many factors are taken into account, but the most crucial one is the protein content. Following this procedure, millers keep the same-grade wheat in silos until they need it for milling.
Purifying
To get rid of impurities, such as sticks, stones, and other fine materials, the wheat is meticulously cleaned. The purified wheat is now prepared for conditioning.

Radio script should be prepared in such a way that listener should feel that somebody is talking with him in a friendly manner and with informal style. For this purpose:
1. Collect the material from your experience.
2. Keep the purpose of the script and audience in mind.
3. Decide the method of presentation of information.
4. Considering the time available for the talk, the script should be prepared.
5. Generally we talk two words per seconds and 8 to 10 lines are required per minute having 5-6 words per sentences.
6. Time for talk is always limited hence select one idea at a time never include maximum technical information in the script.
7. Arrange the information in the sequences.
8. Include supporting and illustrated facts.
 

The RTS beverage was prepared by using freshly prepared carrot juice, sour orange juice, water and sugar as per FPO specification.

Beverage is a drinkable product which includes all drinks fermented or unfermented, sweetened or unsweetened. It may be fruit based or non-fruit beverage. Fruit based beverage is the fruit juice that has been considerably altered in its composition before consumption e.g. drink, squash, nectar etc. In this chapter, preparation of RTS drink and squash has been discussed.

1. PREPARATION OF READY-TO-SERVE (RTS) DRINK FROM FRUITS

Theory: RTS is a type of fruit beverage which contains at least 10% of fruit juice and 10 degree Brix as Total Soluble Solids (TSS) with 0.3% acidity. It is not diluted before serving, hence it is known as ready-to-serve beverage. It can be prepared from fresh/preserved pulp/juice of various fruits like mango, litchi, apricot, guava, lemon etc.

Chemical changes occur during oven-drying because of the direct effect of high temperature, or of enzymic or bacterial changes during the early stages of drying, or of loss of volatile consitituents. Feeds containing molasses should be ground in a mortar.

Dried materials should be ground to pass 1 mm sieve. Samples expected to moisture during the treatments are usually predried. If wet samples are used directly in the assay, sufficient large quantity has to weighted out. In the first stage, roughages about 250-1000g are used, somewhat dependent upon homogeneity and moisture content of the wet material. These samples are weighted into trays and dried in draft oven at 60-70ºC. The dry samples are then again weighed, determined the moisture content. The trays are then left to equilibrate in air at room temperature for two days. before a second reweighing of the trays with samples. Then the sample is milled and filled into airtight containers and labelled as dry samples.