eChapters

Due to continuous pressure on our food security even after independence, the cultivation has been expanded to marginal and sub marginal lands that are prone to different types of erosion. Though the rainfed farming is based on the erratic and uneven rainfall, it contributes nearly 50% food grain, 90% oilseeds and pulses and 65% cotton production.

Increasing population, declining natural resources, changing climate and political stability are the major threat to our food, nutritional as well as environmental security. It is expected that India’s population will boom to 1.5 billion by 2030 and to feed them we need approximately 341mt food grain including 315 mt cereals and 26mt pulses) (Kumar et al., 2016).

Preparation of base map being in mind, the forest, agriculture, water, road and boundary are almost same for all but theme may be different as per requirement. Base information is to survey and need terrain information, the preparation includes land forms by separation of water, kart area, coastal area. Meanwhile preparation of focus might be on DEM (Digital Elevation Model) and water movement helps in demarcation of boundaries on map.

Age old practice of photography was taken with still camera in parallel direction, not aerially scan or snapping which really present wider prospective of any object or places in rearranging or planning skilfully in two dimensional working. Earlier aeroplane played a important role in over head condition to capture snaps but again accuracy and angle of camera limited the works because these photographs were diagonally or trigonally not matched the reality of ground.

Fundamentally toposheet represents a kind of map in which topographic features of particular area is given details on the map features in two dimensional land surfaces. It shows both horizontal and vertical portion of the terrain with a combination of contour lines, contours, symbols, labels and related representation together in one piece of paper. Toposheet portray the shapes, location of mountains, many natural and manmade features, and the toposheet combinedly uses for extracting accurate information about particular area containing land surface features.

The information of image is perfectly accepted by eyes when the image will be in convenient form. Always pictures accurately detail about information related to their position, sizes and inter-related with each other is objects. Actually images portray positional information which can be recognized as objects. Human eyes are exact example for differentiating that information from images to innate visual and mental ability.

Remotely gathered data are available from a range of sources and data collection techniques is often one type of tool that is not always found within the public domain easily. This is larger due to the fact that most of the data are acquired by equipment is expensive to build and maintain. However, there are many types of basic imagery, high-quality imageries are readily available widely at subsidized costs, particularly the purpose intented.

The stiffness of starch gels from different starches at 5% concentration was shown in decreasing order of stiffness in the following table. Of the cereal starches corn starch gel was firmest followed by wheat and rice starch gels. Among the roots and tubers starches, potato yielded a ropy paste, arrowroot a soft paste while cassava starch gave viscous fluid.

Leavening agents produce carbon dioxide which helps to give characteristic structure to bread cakes and biscuits etc. In the case of cakes, leavening is produced by air entrapped in the dough due to the presence of egg in the mix. The important groups of leavening agent’s are l. baker’s yeast 2. Chemical leavening agents

1. Clean and wash the pulses, Mix the pulses with water, soak for 1 hour, 3 hours, 6hours, 9hours and overnight.
2. After soaking drain the water wash thoroughly and add fresh water keep it for boiling/cooking.
3. Study the effect of Acid and effect of Alkali on cooking time of pulses.

Procedure: weigh vegetables 20 g (for each variation) Water: add sufficiently
1. Cook the vegetable in water in a pan according to the “cooking time” variations given in the table 1 and note down the color, texture and flavor changes takes place during cooking for each variation and record the observations

Physical Properties of milk
Procedure: Collect different types of market milk samples and study the  properties of milk. Boil the milk and note down the properties given in table 1 and record the observations

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.

In order to assess the quality characteristics of eggs the book reference values were taken for comparison

(Ref: 1997-2016 American Meat Science Association)
The methods used for cooking meat can be divided into two groups:
1. Dry heat methods
2. Moist heat methods

Poultry meat-50 g for each method
Cook the poultry meat according to the methods given in the table and record the cooking effects

Takes clean, washed and edible fish-50-100 g for each method of cooking. And cook the fish according to the methods given table and record the characteristics of cooked fish.

Procedure: Measurement of smoke point of given oils: Heat the given oils in a deep frying pan till fumes come out from oil. Record the temperature when the fumes come out and noted it as a ‘smoke point’. Cool the oil by keeping oil pan at room temperature. After cooling repeat the heating of same oils 2nd and 3rd time to measure the smoke point and record the observations

Pure sugar when heated melts at about 160-1800c. at about 2100c sucrose loses water and becomes caramel.

Sensitivity-Threshold tests Sensitivity tests are conducted to assess the ability of individuals to detect different tastes, odors and feel the presence of specific factors in.