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Harald Ulrik Sverdrup (1888-1957), a Norwegian who began his career studying meteorology with Vilhelm Bjerknes in Oslo, was appointed director of Scripps Oceanographic Institution in 1936. His 1947 paper “Wind-driven currents in a baroclinic ocean”, which showed the link between meridional currents and the curl of the wind stress, began the modern era of dynamical oceanography and initiated large-scale modeling of ocean circulation.

Wind stress at the sea surface not only causes horizontal movement of water (Ekman Net transport), but also leads to vertical motion (Ekman Pumping). This horizontal movement of water leads to the occurrence of upwelling and down welling throughout the oceans both at coastal boundaries as well as in the open ocean. As divergence of surface water causes rising, convergence of the surface water causes sinking. This rising and sinking of water are called upwelling and down welling.

The following scientists greatly contributed to the wind driven circulation. Out of all Ekman, Sverdrup, Stommel and Munk are most important and ever remembered for their work. So in the following pages discussion is mostly concentrated on these four scientists theories.

The general distribution of density in the oceans is like a two layer ocean as shown in Fig.5.1 below. A layer of more or less uniform density (nearly vertical) near the surface called as isopycnal layer and a deeper layer of higher density below with sharp increase of density is called as pycnocline.

It is a non-accelerated frictionless horizontal motion where pressure gradient balances coriolis acceleration as shown in Fig.4.1 in both the hemispheres.

Inertial motion is typically excited when the surface currents are impulsively excited by wind forcing. If the wind were to remain steady—then the currents would eventually reach equilibrium and the time-dependent term would go to zero. But if the winds blew for a few hours and then turned off then the current would be still in motion for some time even if there would be no forcing due to turning off winds.

To understand the movement of a ocean particle, We have to consider different forces. The forces that are working are pressure gradient force, coriolis force, acceleration due to gravity and friction. The summation of all these forces is balanced by total force. As we consider unit mass, the force is equal to acceleration. The total equation is called equation of motion.

The two limbs of Arabian Sea and Bay of Bengal form parts of North Indian Ocean (NIO) on the left and right respectively. Though the Arabian Sea and the Bay of Bengal are located in the same latitudinal belt and receive the same amount of solar radiation, oceanographically these two basins exhibit remarkable differences. The reason for it is Bay of Bengal is shallow and less saline due to heavy river water discharge and Arabian Sea is deep and cold and more saline.

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

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

Yogurt is a fermented milk product that contains the characteristic bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. All yogurts must contain at least 8.25% solids not fat.

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food’s texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.

Selection fresh fruits/frozen stored fruits/chilled fruits/fruit pulp/sulphited fruit. Wash them to remove the dairt, dust, stems, leaves, stalks, undesirable portions.

Drying is one of the oldest methods of preserving food. It is usually accomplished by the removal of water. Dried foods are preserved for long storage time because the available moisture is very low, so that the micro organisms cannot grow and enzyme activity is controlled. It is done by many methods. 1. Sun drying 2. Using mechanical dryers.

Formulation & method of bread making Baking is an exact science that requires precise measuring and accuracy. Accuracy is crucial in baking because most baked products are made from the same basic ingredients: flour, liquid, fat, sugar, salt etc. the difference between baked products are often the proportion of each ingredients in the formula. If the proportions are off, you will end up with a different product or an unacceptable product.

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.

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

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.

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

(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