eChapters

1. Calibration of Milk Butyrometer

Introduction

Butyrometer is used for determination of fat for milk and milk products by Gerber method. The milk butyrometer is a graduated vessel, which are designed in such a way that the internal volume of each unit is 0.125 ml which is corresponding to 1 percent fat. Sometimes due to manufacturer’s error, the volume of one unit of milk butyrometer is not exactly equal to 0.125 which leads to subsequent error in results in milk fat. So before starting to use a new butyrometer, it is essential to calibrate for its efficiency in the laboratory. Mercury is used to calibrate milk butyrometer.

Apparatus

Milk butyrometer (0 – 10% graduation), analytical balance

1. Preparation of Standard Sodium Hydroxide Solution

 Introduction

 When oxalic acid reacts sodium hydroxide, sodium oxalate and water are

form. Phenolphthalein indicator detects the end point by its characteristics

colour change.

 Apparatus

 Burettes, pipette, volumetric flask, beaker

 Reagents

 • Oxalic acid crystals

 • Sodium hydroxide – 0.1 N approximate

 • Phenolphthalein solution – 0.1 percent in ethyl alcohol

Procedure Preparation of 0.1 N oxalic acid solution 1. Weight accurately 1.575 g of oxalic acid into a 250 ml beaker using a weighing bottle. 2. Add some distilled water to the beaker and dissolve the oxalic acid with the help of glass rod. 3. Transfer the solution into a 250 ml volumetric flask through a funnel. 4. Wash the beaker 3- 4 times with small quantities of distilled water and transfer the washing into the flask. 5. Make up the volume up to the mark with distilled water and mix thoroughly. 6. Preparation of approximately 0.1 N sodium hydroxide solution 7. Weigh about 4.25 g of sodium hydroxide pellets and dissolve into 200 ml of distilled water.

1 Detection of Starch Introduction

Starch is widely available in several forms such as wheat flour, corn flour and commercially manufactured starch. It is extensively used by adulterators to raise the SNF content in the milk. When high amounts of starch are added to milk, it can cause diarrhea due to the indigestion of starch in colon. Apart from this, accumulation of starch in the body may prove very fatal for diabetic patients. In this method, starch in milk can be detected by using iodine solution. Iodine from the iodine solution gets absorbed on the starch molecule surface and resultant product of adsorption has deep blue colour.

Reagents

 • Potassium iodide

 • Iodine solution - 1% (Add 1 g of iodine and 5 g of potassium iodide in

distilled water and dilute to 100 ml)

Sample Preparation

Sample should be taken at six or more points on the top of the surface by means of a tubular trier of sufficient length to extend to the bottom of the barrel. Remove this cores and transfer to clean, dry, air tight container and seal immediately.

Before opening sample for analysis, make homogenous either by shaking or by alternately rolling and inverting container. If lump are present, sift sample through No 20 sieve, rubbing material through sieve and tapping vigorously, if necessary.

Avoid sampling on rainy day or when humidity is high, so as to reduce moisture absorption from air.

1 Determination of Moisture Content by Moisture Balance Introduction

In this procedure, infra-red radiation is used to accomplish rapid drying. The tester has a sensitive torsion balance which permits rapid determination directly from the balance scale, eliminating the need for computing or calculation to obtain results. This method is useful for the in-process determination of moisture because the results may be obtained in minutes.

Sample Preparation

a) Plain products: Sample should be softened at room temperature. Since the melted fat tends to separate and rise to the surface, it is not advisable to soften the sample by heating on a water bath or oven or flame. Mix thoroughly by stirring with spoon or eggbeater or by pouring back and forth between beakers.

b) Ice-cream containing Fruits and Nuts: Fill one third part of the cup with ice cream sample. Melt the product at room temperature and mix until insoluble particles are finely divided (about 3-5 minutes for fruit pieces and upto 7 minutes for nut pieces). Otherwise, the product may be ground in a porcelain or glass pestle and mortar. Don’t let temperature exceed 25oC at any time during softening and mixing steps. If fat separation occurs, discard sample otherwise immediately pour mixture into wide jar and cap tightly. If allowed to stand, shake vigorously before taking sample for analysis.

Sample Preparation

 Cheese sample is prepared by passing through 8 mesh sieve three times or

grate sample and mix thoroughly or grind to a uniform mass in a glass pestle

and mortar. Keep the sample in an airtight container until the time of analysis.

 1 Determination of Moisture Content in Cheese

 Introduction

The moisture content of cheese is defined as the loss in mass, expressed as a

percentage by mass when the product is heated in a hot air oven at 102 ± 2°C

to constant mass.

1 Analysis of Cream

 Sample Preparation

Warm the cream sample to 40 - 50oC if the sample is very viscous. Then pour from one vessel to another 3 to 4 times to mix well. Sample should be tested daily and always within three days after collection since enzymatic deterioration of the cream will cause low tests.

1.1 Determination of Fat Content in Cream

 1.1.1 Gerber Method

 Introduction

Sulphuric acid is added to cream in order to dissolve the protein and other solids and create heat which liquefy and de-emulsify the fat. Iso-amyl alcohol is added to aid the separation of fat. Upon centrifugation, fat being lighter will be separated on top of solution in the cream butyrometer.

1 Analysis of Chemical Composition of Milk

 1.1 Determination of Acidity of Milk

 Introduction

The acidity of milk can be determined by titrating the milk against standard sodium hydroxide solution using an indicator like phenolphthalein and is expressed in the terms of lactic acid. Though natural acidity in milk is due to its constituents such as casein, albumin, citrates, phosphates and carbon dioxide but it is customary to express in terms of lactic acid. As one gram equivalent weight of an alkali neutralizes one gram equivalent weight of an acid, the volume of standard alkali required to neutralize lactic acid of fixed volume of milk gives percent acidity of milk according to the reaction.

Statistics: Collection of methods for planning experiments, obtaining data,

and then organizing, summarizing, presenting, analyzing, interpreting, and

drawing conclusions.

Sir R.A. Fisher: Father of modern statistics.

Population: All subjects possessing a common characteristic that is being

studied.

Sample: A subgroup or subset of the population.

Parameter: Characteristic or measure obtained from a population.

Statistic: Characteristic or measure obtained from a sample.

Karl Pearson: Study of correlation and chi-square test of goodness of fit.

W.S.Gosset: Student’s t-test for small sample

Francis Galton: Regression analysis.

Descriptive Statistics: Collection, organization, summarization, and

presentation of data.

Statistics: Collection of methods for planning experiments, obtaining data,

and then organizing, summarizing, presenting, analyzing, interpreting, and

drawing conclusions.

Sir R.A. Fisher: Father of modern statistics.

Population: All subjects possessing a common characteristic that is being

studied.

Sample: A subgroup or subset of the population.

Parameter: Characteristic or measure obtained from a population.

Statistic: Characteristic or measure obtained from a sample.

Karl Pearson: Study of correlation and chi-square test of goodness of fit.

W.S.Gosset: Student’s t-test for small sample

Francis Galton: Regression analysis.

Descriptive Statistics: Collection, organization, summarization, and

presentation of data.

Inferential Statistics: Generalizing from samples to populations using

probabilities. Performing hypothesis testing, determining relationships

between variables, and making predictions.

The term ‘Management’ derived from word ‘manage’ derived from French

word menage means ‘housekeeping’.

According to Knootz and Weihrich 1988, ‘Management as the process of

designing and maintaining an environment in which individuals, working

together in groups, efficiently accomplish selected aims’.

According to Louis E.Boone and David L.Kurtz ‘management as the use of

people and other resources to accomplish objectives’.

POSDCORB is an acronym widely used in the field of Management and

Public Administration., it first appeared in a 1937 staff paper by Luther Gulick

and Lyndall Urwick. The acronym stands for steps in the administrative

process: Planning, Organizing, Staffing, Directing, Coordinating, Reporting

and Budgeting.

Rural Development: The economic betterment of people as well as greater

social transformation. The efforts for rural development comprises the direct

and indirect involvement of people at the grass root level for development of

agriculture/animal husbandry, industry, communication, education, health and

allied sectors.

Democratic Decentralization: To ensure people’s participation in rural

development programmes, democratic decentralization has been the core

principle of the government since 1957. In the process, people’s participation

in all developmental activities has been the unique phenomena to find out the

solutions of their problems.

Panchayat Raj: On the principle of democratic decentralization, Panchayat

Raj institutions were launched in 1957 as per the recommendations of Balwant

Rai Mehta Committee. Under this, the government has derived its authority

from the people, and distribute to some extent to the people for decision and

action at the local level called Panchayat Raj.

Extension teaching methods: Methods by using them new information can

pass freely between the extension worker and rural communities. Extension

education is mainly concerned with the dissemination of useful and practical

information relating to rural life and helping the rural people in the practical

application of such knowledge to rural situations. Extension teaching methods

can be classified on the basis of:

Some Definition

Farmer’s call: Call made by a farmer or homemaker at the working place of

the extension agent for getting information.

Adoptive/minikit trial: It is a method of determining the suitability of a new

practice in farmer’s situation.

Farm clinic: It is a facility developed for diagnosis and treatment of farm

problems and provides specialist advice to individual farmers.

Field day/ Farmer’s day: Methods of motivating the people to adopt a new

practice by showing what has actually been achieved by applying the practice

under field condition.

Communication word comes from Latin ‘Communis’ - Common

Communication: The communication is the process of human interaction in

which one person communicates a message/idea to another person.

Diffusion: It is the process by which an innovation/new idea/new technique

spreads.

According to Rogers (1983) ‘Communication is the process by which the

message is transmitted from the source to the receiver’.

Function of communication

1. Informative

2. Instructive/Command

3. Influence/Persuasive

4. Integrative

Communicator: Person who starts the process of communication OR he is the

sender of message

Message: It is the information the communicator wishes his audience to

receive, understand and act upon

Encoding: It is a process of interpreting the message

Decoding: It is a process of receiving the message

Research: The word research is composed of two words “Re” and “Search”.

“Re” - ‘Again or over again or a new’.

“Search” - ‘To examine closely and carefully’ or ‘to test and try’.

Research is a careful, systematic, patient study and investigation in some field

of knowledge undertaken to establish principles / policies.

Science: It is a systematized knowledge derived through observation,

experimentation or any other systematic method or procedure in order to

determine the nature of phenomenon or process being studied or the causes

behind specific events.

Research Methodology: The study of conducting research is research

methodology.

Pure/Basic/Fundamental Research: Gathering, knowledge is termed as

‘pure’ or ‘basic’ research. Just to gather knowledge in order to formulate or

generalize theories or policies. Pure research involves developing and testing

theories and hypotheses that are intellectually challenging to the researcher but

may or may not have practical application at the present time or in the future.

Father of sociology: Auguste Comte

The term sociology was coined by Auguste Comte (1789-1875).

Sociology word comes from two roots i.e. Latin word ‘socius’ meaning companion Greek word ‘logos’ meaning speech or reasoning.

Sociology: Sociology is the scientific study of human social behavior and its origins, development, organizations, and institutions. It is a social science that uses various methods of empirical investigation and critical analysis to develop a body of knowledge about human social actions, social structure and functions.

Rural sociology: The study of social life of peoples lives in rural areas.

Social organization: The study of the various institutions, social groups, social stratification, social mobility, bureaucracy, ethnic groups and relations, and other similar subjects such as education, politics, religion, economy etc.

Social psychology: The study of human nature as an outcome of group life, social attitudes, collective behavior, and personality formation.

Social change: Alteration in the structure and function of society. It may be structural, functional and cultural changes and it deals with the study of such current problems in society such as juvenile delinquency, criminality, drug addiction, family conflicts, divorce, population problems etc.

The Constitution of India related to women

Guarantees to all Indian women equality: Article 14

No discrimination by the State: Article 15(1)

Equality of opportunity: Article 16

Equal pay for equal work: Article 39(d)

Securing just and humane conditions of work and for maternity relief: Article 42

The All India Women’s Education Conference was held in Pune in 1927

The National Policy For the Empowerment of Women came was passed in 2001

In 2010 March 9, Rajya Sabha passed the Women’s Reservation Bill requiring that 33% of seats in India’s Parliament and state legislative bodies be reserved for women.

Women perform 2/3 of the world’s work

Women earn 1/10 of the world’s income

Women comprise 2/3 of the world’s illiterate

Women own less than 1/100 of the world’s property

Father of Extension: James Stuart •

Word Extension: Derived from Latin roots “ex” - Out “tensio” - Stretching

Extension term originated in England as University Extension in 1866.

The term Extension Education first used in 1873 by Cambridge University.

Philosophy of Extension (Kelsey and Hearne, 1967): How to think.

Binet test: Intelligence test (IQ)

Function of Extension: Change in Attitude, Skill and Knowledge of an individuals.

Extension Education Process: Extension education is a participative and continuous process

Learning Situation: It is a condition or environment in which all the elements necessary for promoting learning are present.

Elements of effective learning situations in Extension are:

 

Introduction Sea buckthorn berry belongs to Elaeagnaceae having 6 species (Hippophae rhamnoides, Hippophae neurocarpa, Hippophae salicifolia, Hippophae gonicarpa, Hippophae tibetiana and Hippophae litangenis) and 12 subspecies grown all over the world. India, is having its plantations in chilly and barren conditions of Ladakh, Himachal Pradesh, Uttarakhand, Sikkim, and Arunachal Pradesh. Berries and fruits are believed to have such bio-active compounds like antioxidants in them that it has constructive consequences on health of human beings. Moreover, they are been proven in lessening the cardiovascular diseases, age related issues,cancer etc. Berries of Sea buckthorn is an abundant provenance of these bio-active compounds. One of the major lipophilic compounds is carotenoid pigments. And the concentration of the same has difference depending upon origin of plant, harvesting period and weather conditions. Nutritionally, the fruits have a substantial amount of carbohydrate, protein, organic acids, amino acids, and vitamins. Moreover, it also contains bioactive compounds like carotenoids, dietary minerals, antioxidants, flavonoids, vitamin C, minerals, monosaccharide, organic acids, tannins, etc. Sea buckthorn plant parts are becoming one of the useful and promising nutraceuticals for the food industry and all over the world.

Introduction Diet and dietary component are proved to be the first line of intervention in prevention and treatment of non-communicable diseases by many studies (R. Vrolix and R.P. Mensink, 2010). Hence the interest has grown in development of functional food product in recent years which provides not only basic nutrients but also has health promoting and diseases preventing properties (Rozek et al., 2010). The Functional Food Center (FFC) defines “functional food” as natural or processed foods that contain known or unknown biologically-active compounds; the foods, as defined, effective, and non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease (Martirosyan et al., 2015). Fiber is classified into two separate groups i.e. soluble which forms gel like substance when comes in contact with water and insoluble is a solid form that does not break down when exposed to water (web 4). Soluble fibers increase total transit time by delaying gastric emptying and also slow glucose absorption, which includes pectins, β-glucans, galactomannan gums, mucilages, and some hemicelluloses (J.H.Cummings and A.M.Stephen 2007). The American Society for Nutrition stated that cereal fibers are modestly associated with a reduced risk of type II diabetes, obesity, and cardiovascular disease (Cho Qi, Fahey Jr & Klurfield, 2013).