eChapters

Present study was embarked upon to extricate the underlying calcium signaling mechanisms responsible for spasmogens (PGF2α , and oxytocin) induced muscular contractions in oviducts of non-pregnant buffalo in oestrous stage. Isometric tension in longitudinal oviductal in both ampulla and isthmus strips was recorded under the resting tension of 1 ± 0.2 g following mounting the tissue in Ringer–locke solution. Following an equilibration period of about 120 to 150 min, oviductal strips both ampulla and isthmus presented a consistent and rhythmic pattern of spontaneity. Mean Integral Tension (MIT) and amplitude (g) of ampulla and isthmus in normal spontaneous tissue did not differ significantly. The frequency (BPM) of ampulla and isthmus in normal spontaneous tissue differed significantly (P<0.05). PG2α produced significantly (P<0.05) greater contraction than oxytocin in both ampulla and isthmus of buffalo oviduct in concentration-dependent manner. In isthmus the contraction produced by oxytocin was negligible. PGF2α produced a significant change in tonic contraction between ampulla and isthmus but the change in phasic contraction between ampulla and isthmus was not significant. PGF2α produced significantly (P<0.05) greater contraction in ampulla than in the isthmus of buffalo oviduct.

Wide hybridization (interspecific/intergeneric) is basically attemped to introduce new genetic variability from wild or distantly related species into cultivated ones or to synthesize new plant type/s like Triticale and Raphanobrassica. Majority of the commercial crop plants are usually deficient for one or the other desirable traits which are usually available in their wild relatives. However, crossability between commercial varieties and their wild relatives is very limited which is naturally imposed by certain genetically controlled reproductive barriers. These reproductive barrier/s usually operate either at pre or post fertilization stage/s in plant species (Stebbins1958). Since a species is constituted of individuals who share a common gene pool, reproduce among themselves only / exchange genes and share a common habitat. Hence at natural level gene flow remains strictly confined only among members of a particular species otherwise among the members of unrelated species a genetic barrier exists to create reproductive isolation. Therefore, wide crossing basically requires the overcoming of such barriers whch are imposed by temporal and spatial isolation of parents. The reproductive isolation consists of premating and post mating isolation mechanisms like habitat isolation or geographical isolation, sexual isolation and mechanical barrier depending upon incompatibility or mismatching of ganitalia (animals). Sexual isolation in animal kingdom is usually enforced by type of sexual displays and mating calls which are attractivce only to particular members of a species , however other potential intermating species also do exist in the same habitat or locality at that particular period of time.

Flower is symbol of beauty and by nature attracts every human being. It is a gift of nature to humanity. Flowers symbolize the quintessence of human spirit. In India, losses are estimated to be more than 30-35%. It is due to the lack of knowledge of postharvest management of cut flowers. Several factors at pre harvest stage including genetic or inherent, climatic or environmental and management harvest factors like stage, method, time of harvesting and postharvest factors such as watering, rehydration, precooling, storage environment, packaging techniques and microorganisms influence the postharvest quality and longevity of cut flowers.

Preharvest factors

1. Genetic or inherent makeup: Postharvest lasting quality of flower species and cultivars vary considerably due to differences in their genetic make up. It is therefore desirable to grow cultivars, which possess long vaselife. 

• Different steps involved in post-harvest processing of horticultural produces are depicted in Fig. 1.

Fig. 1. Flow chart on post-harvest processing of horticultural produces.

6.1. Pre sorting

• Done to eliminate injured, decayed and unwanted produce before cooling and handling.

6.2. Pre cooling

• Removal of field heat after harvest at 32°C for 1 h.

6.2.1. Advantages

• Reduces rate of respiration and ripening, moisture, bruise damage during transits, production of ethylene and growth of spoilage organisms

• Eases load on cooling system (Refrigeration) of transport or storage chamber

A well planned projects requires pre-feasibility study to explore the opportunity to find out problems, avenues of co-ordination etc. A government being a regulation spells out priotize for national and regional economy and by the frameworks for resource allocation.

4.1. Quality of post-harvest product

• Post-harvest quality - market, edible, transport, table, nutritional, internal and appearance qualities

• Consumers consider good quality in relation to colour, flavour and nutrition.

• Final manifestation of inter relation between commodity and its environment.

• Genetic characteristics and physiological status of commodity determine typical post-harvest behaviour and quality of the produce

• Temperature, RH, water potential, light, cultural practices and pest management techniques determine the quality.

4.2. Pre-harvest factors

4.2.1. Related to plants

• Crops: Quality varies from crop to crop E.g. jackfruit, bael, potato, onion, pumpkin, garlic etc. having good quality in relation to shelf life

Introduction

Food is a resource of vital importance and its safety in the whole chain, from producer to consumer, is a worldwide concern. In fact, as food trade expands throughout the world, food safety has become a shared concern among all consumers. This issue began to be taken seriously at a period where there is a significant increase of illness caused by infected food in both developed and developing countries. Unsafe food contains hazardous agents or contaminants that can make people sick, immediately or by increasing their risk of chronic disease. Contaminants can enter food at many different points in the food production process, and can occur naturally or as the result of poor or inadequate production practices. International competitiveness depends more on quality and safety concerns than on prices. Governments and local authorities intervene in the market place in setting technical regulations; and sanitary and phytosanitary measures. This encouraged food processing companies around the world to implement food safety management systems which guarantees the production and distribution of safe foods. Prerequisite Programs (PRPs) are considered as the integral part of food safety standards and audit schemes all over the world. It is essential to implement food safety programmes in every company to check the chances of illness or injury due to unsafe food.

1. INTRODUCTION

Since vedic times, importance of fermented milk and its products was known but the major attention to probiotic and its health related benefits was gained after Eli Metchnikoff’s publication entitled “The prolongation of life” in 1908. Due to the awareness of the role of nutrition in health and well-being, improved knowledge of diet-related diseases, consumer demand for probiotic and prebiotic products has been increased in recent years. The link between diet and health is flourishing the market for health-embracing population and opens an opportunity for Food and Dairy Industries meet the demand of this market. Probiotics, constituting live micro organisms, have been incorporated into drinks, food products, supplements (tablets, capsules and freeze–dried preparations) and prebiotic products. Milk, milk based products, fruits and vegetables are rich in functional food components such as minerals, vitamins, dietary fibers, and antioxidants (phytochemicals). Application of probiotic bacteria in such products further enhances the nutritional value of the food product. Probiotic juices produced from fruits and vegetables have also been in consideration in recent years. The food market is being getting captured by pro- and prebiotic food products day-by-day. Even the agro-industrial by-products such as whey, wheat straw, rice straw, sugarcane bagasse, etc. are being explored for the economical and cost effective production of prebiotic molecules. Thus, this chapter gives a comprehensive overview of pro- and prebiotics and their market potential.

Introduction

Crop improvement lies at the heart of ensuring food security, agricultural sustainability, and the resilience of our farming systems. As we confront a world characterized by climate variability, emerging pests, and a growing global population, the need for innovative approaches to crop enhancement becomes paramount. This is where the concept of pre-breeding steps in: a fundamental phase that acts as a bridge between the untamed genetic diversity of wild plants and the refined traits of cultivated crops. Pre-breeding represents the exploration, identification, and incorporation of valuable genetic traits from the vast array of plant species that often remain on the fringes of agricultural attention. These “wild relatives” and underutilized varieties possess traits that have evolved over time to withstand diverse environmental stresses, combat diseases, and adapt to changing conditions. Pre-breeding aims to tap into these reservoirs of genetic potential, merging them with the qualities we value in our cultivated crops. At its core, pre-breeding is a scientific journey of discovery and innovation. It involves the strategic selection and hybridization of plant materials, guided by a vision of enhancing crop performance across multiple fronts. The goal is to create crop varieties that are not only productive and high yielding, but also equipped to thrive in the face of evolving challenges. This involves a delicate dance between tradition and cutting-edge techniques as well as collaboration between breeders, geneticists, and researchers (Qureshi et al. 2014).

Abstract

The concern of consumers for convenience and healthy foods involves many parameters like functional and nutraceutical properties, ease to prepare, good quality, economics as well as good nutritional profile of the food. This trend of convenience has been increasing in today's world because of the societal changes like the aging of population, the increasing entry of women into the labor force, the change to a multi-cultured society and the increasing polarization between poor and rich. Value addition to the traditional sources is a medium to bring variety products into the market. Cereal starches possess a wide application in the food industry as an additive but the native starch is not widely used in food industry due to its poor functional properties. Pregelatinized starches and flours have become important in processed foods because the functional properties of the starches and flours are improved over the native starches and cereal flours. Modification is a process which alters the structure of the starch in the wheat endosperm by affecting the hydrogen bonds in a controllable manner. Modification of starch and flours is generally done by several methods such as chemical degradation, physical alteration or enzymatic transformation. The primary objective of modification is to reduce the hot viscosity of the starch paste so that higher concentrations of starch can be dispersed without excessive thickening. The pregelatinized flours offer a tremendous number of functional benefits to variety of foods such as bakeries, snacks, beverages as well as nutritional foods. The various functional benefits of pre-gelatinized starch/flour as an additive are classified as fat replacer, texture improver, stabilizer, emulsifier, thickening agent and for freeze-thaw stability. Keywords: Pregelatinization, modification, functionality, cereal flour.

Introduction

Quality of fish is affected by various factors, which are classified into two categories: intrinsic factors and extrinsic factors. Intrinsic factors are the chemical and physical properties inherent to fish. Extrinsic factors are treatments given to fish before and after catch until it reaches the consumer, which includes the method of catch, cross contamination, processing, preservation, and product storage environment (temperature, humidity, packaging). The processing methods such as drying, smoking, chilling, and salting greatly help to minimize the spoilage. The quality of fish is also dependent on cold chain, in which the temperature is managed and monitored at every stage of production, transport, storage and sale.

2.1. Pre-Harvest Factors

Pre-harvest factors relates to the intrinsic factors affecting the quality of fish, as they are beyond the direct control of human. Various intrinsic factors affecting quality are fish species, size, sex, physiological state, parasites, naturally toxic fish, pollutants, and occasional peculiarities. Additionally, some of the extrinsic factors like method of catch and feeding interruption for starvation are also considered as pre-harvest factors affecting the quality of fish.

2.1.1. Species Characteristics

The quality of fish is related to species. For instance, flat fish keep better than round fish. Post-mortem pH varies between species. For example, long rigor period and low pH (5.4-5.6) of very large flatfish and halibut give relatively long iced storage life of 21 days, while mackerel with low post-mortem pH has no effect on shelf life. Some fish are rated as good quality as they are expensive, example, seer fish and pomfret. Fatty fish are rejected sensorial before lean fish due to the appearance of oxidative rancidity. So, lean fish keep longer than fatty fish under aerobic storage. Bony fish are edible longer than cartilaginous fish. Skin of fatty pelagic fish is very thin and contribute to faster

spoilage rate, as it allows enzymes and bacteria to penetrate more rapidly. Thick skin and slime of flatfish contribute for better keepability, as slime contains bacteriolytic enzymes, antibodies and other antibacterial substances.

Fruits represent a vital component of global agriculture, serving as not only a significant source of essential nutrients but also a lucrative sector of the economy. However, from the moment of their inception on the tree to their arrival on consumers’ tables, fruits undergo a complex journey influenced by a myriad of factors. Among these, pre-harvest practices wield a profound impact on fruit quality, enzymatic activities, texture, ripening, and ultimately, post-harvest transportation losses. Each pre-harvest practice, from mineral nutrition to harvesting methods, plays a distinct role in shaping the biochemical composition and physical attributes of fruits, ultimately affecting their marketability and shelf life. Mineral nutrition stands as one of the foundational pillars of fruit production, with essential minerals serving as building blocks for various biochemical processes. Irrigation practices represent another critical aspect of pre-harvest management, as water availability profoundly impacts fruit development and composition. Different irrigation regimes can influence enzymatic activities, fruit texture, and the timing of ripening, necessitating strategic water management to achieve desired fruit quality while minimizing post-harvest losses. Canopy regulation, achieved through training and pruning techniques, offers growers a means to manipulate light penetration and airflow within the orchard. Moreover, the application of plant growth regulators (PGRs) emerges as a tool for fine-tuning fruit development and ripening processes. By modulating hormonal signals, PGRs can alter enzymatic activities, influence fruit texture, and mitigate transportation losses. However, judicious application is paramount to avoid adverse effects on fruit quality and safety. Harvesting decisions, including the determination of optimal maturity and the timing and method of harvest, profoundly impact fruit quality and post-harvest losses.

Introduction

Introduction Woman dies as a result of the complications arising due to pregnancy such as sepsis, hemorrhage or obstructed labour. The possible reasons for high mortality and morbidity are the inadequacy of health services and ignorance regarding the need of obtaining medical care by pregnant or lactating women. ICDS has an important role to fill in this gap of knowledge and non-availing attitude of women. Integrated Child Development Services (ICDS) is a prominent national program that provides package of services of children and women. Role of Anganwadi worker in ICDS scheme has to provide information to beneficiary mothers regarding reproductive health, balanced diet, pre and post maternal services , neo-natal care and family planning etc .Group discussions are often organized to impart education regarding health, breast feeding and immunization etc at AWCs. AWWs also provide information to beneficiary mothers regarding health camp, doctor’s visit and immunization day by visiting the beneficiaries at home as well as at AWCs. Present research has focused on pre-maternal services. An assessment in the present study of the frequency of availing pre maternal services and the coverage of beneficiaries can give important information regarding actual benefits to the vulnerable groups.

Surgical Plan
i. Pre-operative Course of Action 
    a.    Client communication.
    b.    Clinical laboratory evaluation, radiograph, treatment for fluid or blood volume deficits. 

ii. Intra-operative Plan of Action 
    a.    Surgical approach 
    b.    Material and equipment needed 
    c.    Technical and support personnel

Pre-processing of fish

Fish is a highly perishable food which requires proper handling and preservation to increase its self life and retain its quality and nutritional aspects. Therefore, fish pre-processing and preservation are become a very important part of commercial fisheries. Preservation means keeping the fish after landing in a condition of wholesome and fit for human consumption for a particular period. This preservation should cover the entire period from the time of capture of fish to its sale at retailer’s counter. The main aim of processing and preservation of fish is to prevent fish from deterioration. Methods which are commonly used to preserve fish and fishery products include the control of temperature using ice, refrigeration or freezing and control of water activity by drying, salting, smoking or freeze-drying etc (FAO, 2011). Fish has to be pre-processed in such a manner that it remains fresh for a long time with a minimum loss of flavour, colour, taste, odour, nutritive value and digestibility. Fish processing can be subdivided into fish handling which is the preliminary processing of raw fish and the manufacture of fish products.

Introduction

Quality is very important in any production and operation system. It ensures whether the products produced or the services provided are of the right quality in right quantity at right time. Quality management must ensure proper quality of the product to survive in the market and expand its market. Quality of the product must be given importance to avoid quality failures that cause serious human inconveniences and wastage of money.

5.1. Definitions and Terminologies

5.1.1. Quality

We say a product is of satisfactory quality, if it satisfies the consumers. According to C. D. Lewis, a British writer, quality is “an asset which is offered to the potential customer of that product or service”. The International Organization for Standardization (ISO) has put up a more comprehensive definition of quality as “the degree to which a set of inherent characteristics fulfils requirements” (ISO 9000: 2005 – 3.1.1). In general terms, ‘quality’ is defined as the composite of characteristics that differentiate individual units of a product to determine its acceptability by the customer. Quality characteristics are nothing but elements that makes a product fit for use. Quality characteristics are further classified into categories called as parameters.

5.1.2. Total Quality Management

Total Quality Management (TQM) is an organization’s management approach, centered on quality. It improves the effectiveness and flexibility of a company or an organization. TQM is defined as “the system of establishing defect prevention actions and attitudes with a company or an organization on a permanent basis for the purpose of assuring conforming products or services directed at customer satisfaction”. TQM is based on the participation of all its members in decision making, which is aimed for long-term success, through customer satisfaction and benefits to the members of the company or organization and to the society.

The aim of pre-slaughter care of animals is to arrange physiologically normal animals for slaughtering without loss of weight and to minimize stress to the animals. Pre-slaughter care of meat animals includes proper handling of animals during loading, unloading, transportation, lairage care and handling of animals just prior to slaughter. Thus due care must be adopted in this stage not only for welfare point of view but also for production of good quality meat. Proper care and handling is also essential to reduce the chances of bruises, cuts, tears and deformities on the animals/birds body.

Pre-Treatment Before Sowing

The natural conditions necessary for seeds to germinate are increased by pre sowing seed treatment. Many plants and trees’ seeds require a specific amount of time to mature in their immature portions and to overcome dormancy, which is the absence of certain elements that impede germination, so that the seeds can sprout. Depending on the type of seed, different environmental factors promote different levels of germination. For example, some seeds need to be kept in a very damp, cold environment, while others need to be kept in a dry, hot environment. Different techniques are employed to support seed survival and speed up germination, depending on the size of the lot, the species, the local conditions, and the availability of pertinent tools and facilities. Many species’ seeds don’t germinate successfully unless they are exposed to specific circumstances. Dormancy is the state in which seeds do not germinate unless certain circumstances are met. Conditions in the natural world could include being near fire or being eaten by animals.

Concept: A few of the numerous environmental elements that affect seed quality maintenance are moisture, temperature, humidity, and storage conditions. When some seedborne diseases or pests like insects are taken into consideration, seed quality can still be negatively impacted. Applying one or more pesticides to seed is the most economical and efficient way to keep pests away and improve seed quality.

Because pesticides are harmful, handling treated seeds after application requires additional caution and safety measures.

Definition of Treated Seed

The definition of “treated” is “application of a pesticide or subject seed to a process intended to reduce, control, or repel insects, disease organisms, or other pests which attack the seed or seedlings.”

Pre-training and fine-tuning constitute two fundamental stages in the development of modern Large Language Models. This chapter provides a comprehensive examination of how LLMs acquire general language capabilities through large-scale pre-training and subsequently adapt those capabilities to specific tasks through fine-tuning. Pre-training uses extensive unlabeled datasets and self-supervised learning objectives to develop representations of language, context and knowledge. The chapter discusses Transformer-based architectures, data preparation, cleaning, tokenization and the importance of high-quality training corpora. It then examines fine-tuning approaches including Supervised Fine-Tuning, Reinforcement Learning from Human Feedback, Parameter-Efficient Fine-Tuning, LoRA, QLoRA, adapter tuning and soft prompting. Major challenges such as data quality, privacy, computational cost, catastrophic forgetting, overfitting, hallucination, bias and security vulnerabilities are addressed. The chapter also considers emerging approaches that allow models to adapt during inference and improve reasoning efficiency. Overall, it highlights the continuing need for training strategies that balance accuracy, adaptability, efficiency, safety

1. Introduction 
The growing demand for fossil fuels around the world and their extensive use, which degrades the environment, have been serious issues. More precisely, it is predicted that global energy consumption will rise by 49% between 2007 and 2035 due to social pressure, population growth, and economic expansion (Cheah et al., 2016; Prasad et al., 2016). In order to replace fossil fuels, alternative energy resources must be developed, according to energy security and environmental sustainability. The most promising bio-fuel among the alternatives to gasoline is bio-ethanol, which can be used as the only fuel in compatible automobile engines or blended with gasoline up to 30% without requiring engine changes (Safarian and Unnthorsson, 2018). Bio-ethanol has a higher-octane number, which enables engines to run at high compression ratios, and a high oxygen content, which improves combustion efficiency (Branco et al., 2019). Grain, sugar beets, corn, and sugarcane could all be used to make bio-ethanol. Together, Brazil and the United States account for over 90% of the world’s bio-ethanol production, with 59% and 27% coming from each country, respectively (Branco et al., 2019).The Policy Energy Act and Energy Independence and Security Act, which aim to consume 136 billion gallons of bio-ethanol by 2022, are the main drivers of the USA’s remarkably high production rate (Menon and Rao, 2012; Tran et al., 2019). Unfortunately, the world’s food security is now in jeopardy due to the manufacture of bio-ethanol from the aforementioned edible energy crops. For the synthesis of bio-ethanol, lignocellulosic biomass-such as agricultural residues, forest woody residues, micro-algae, and even municipal solid waste is consequently a more advantageous source. Cellulose, hemicellulose, and lignin make up the lignocellulosic complex structure. While hemicellulose is in charge of binding and 88 | Biofuels Production Using Sustainable Bioprocessing Technologies lignin guarantees the toughness of the entire stricture, cellulose, a polymer made of glucose, gives plants structural support (Kumar et al., 2016; Prasad et al., 2016). According to Tran et al. (2019), pre-treatment is a crucial step in order to: (i) increase the amorphous area to facilitate hydrolysis; (ii) improve the porosity of the porous matrix to facilitate enzymatic and chemical hydrolysis; and (iii) separate cellulose from lignin and hemicellulose. The majority of the most successful pre-treatment techniques now in use are physio-chemical and chemical techniques, which also produce harmful compounds such furfural (Liyamen and Ricke, 2012). Other techniques are also used, each with advantages and disadvantages. For example, biological pre-treatment is environmentally benign but does not generate large amounts of material. Compared to the thermochemical approach, the biochemical conversion process performed better and was more ecologically friendly (Mu et al., 2010; Liyamen and Ricke, 2012; Kumar et al., 2019). It should be mentioned that the pre-treatment cost should also include the expense of detoxifying harmful inhibitors, which are created as a result of the pre-treatment technique (Liyamen and Ricke, 2012). All things considered, a successful pre-treatment ought to be both financially and environmentally responsible. It’s also critical to make sure that other advantageous aspect like maximum energy savings, waste and wastewater recycling, material recovery, and the use of a biorefinery method are taken into account throughout the lignocellulosic bioethanol production process (Kumar et al., 2019). Figure 1. Overview of how ILs typically pre-treat lignocellulosic biomass for the manufacture of biofuel (cheah et al., 2020).

Preanesthetic agents are so named because they are usually given to prepare the patient for administration of an anesthetic agent for one or more of the following reasons:

    1.    To reduce the amount of general anesthetic needed and increase the margin of safety.
    2.    To calm the patient so that anesthesia can be administrated without fright or struggling. 
    3.    To reduce secretions of salivary glands (antisialogogue) and mucous glands of the respiratory tract, thus maintaining a free airway. 
    4.    To reduce gastric and intestinal motility and prevent vomiting while the patient is under anesthesia. 
    5.    To block the vagal reflex, thus prevent cardiac slowing or arrest (bradycardia).

Abstract

Prebiotics are the non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or limited number of bacteria in the colon. These are heat resistant components which remain intact during the baking process; this allows prebiotics to be incorporated into every day food choices. Consumption of non-digestible ingredients allows the growth ofbio cultures by reaching the intestine unaffected by the digestion process resulting in improvement of digestive health. Prebiotics reach the intestine in an unaltered form and shows the prebiotic effect when there is an increase in the activity of healthy bacteria in the human intestine. The prebiotics stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut and increase resistance to invading pathogens. Functional foods increase consumer choice by adding prebiotics to every day food items such as cereals, biscuits, breads, table spreads, drinks, and yoghurts. By continuing to eat and drink common foods, but choosing functional alternatives (such as bread containing prebiotics) dietary requirements can be met, without significant changes to foodpreferences. Some common example of cereal based products containing prebiotics are oat-based prebiotic drink, Breakstone's and Knudsen live active cottage cheese, prebiotic yogurt- Attune and Muller vitality, multi-fruit drink enrich and flavoured water enrich, prebiotic flavoured water, prebiotic capsules, dried fruit bars, prebiotic powder- Biocare fructo-oligosaccharides, Newtree purplaisir chocolate spread. The claims are constipation relief, suppression of diarrhea and reduction of the risks of osteoporosis, atherosclerotic cardiovascular disease associated with dyslipidemia and insulin resistance, obesity and possibly Type-2 diabetes. At present, claims about reduction of disease risk are only tentative and further research is needed.

Introduction

Probiotics, prebiotics and synbiotics are interrelated terms. Probiotic is discussed in detail in previous chapter. In this chapter, prebiotics and its effect on gut along with probiotics are emphasized. Prebiotics can be defined as non digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health. They were f irst identified and named by Marcel Roberfroid in 1995. He defined prebiotic as a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health. Further, FAO defined prebiotic as “a non-viable food component that confers a health benefit on the host associated with modulation of the microbiota.”Whereas the term synbiotics refers to a product that contains both probiotics and prebiotics in the form of synergism. A synbiotic has been defined as “a mixture of prebiotics and probiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and activating the metabolism of one or a limited number of health promoting bacteria, and thus improving host welfare”. As described above, the combined use of prebiotics and probiotics is often described as synbiotic, but the United Nations Food & Agriculture Organization (FAO) recommends that the term “synbiotic” be used only if the net health benefit is synergistic.

Prebiotic foods have been consumed for centuries, either as natural components of food, or as fermented food. However, interest in dietary use of prebiotics blossomed in the later 1800s and early 1900. Preliminary researches revealed that lactose had a profound effect on the pH of the caecal contents and intestine due to lactic acid fermentation resulting in enhanced calcium and phosphorous absorption. Further, it was also noted by several workers that inclusion of lactose in poultry diets resulted in better growth and reduced mortality.

A prebiotic can be defined as “a non digestible food ingredient that beneficially affects the host by selectivity stimulating the growth and/or activity of one or limited number of bacteria in the colon, and thus improves host health” (Gibson and Roberfroid, 1995). Based on this definition, Russell (1998) formulated the criteria according to which a substance can be a prebiotic. First, prebiotics are always feed ingredients that are not digested by the host, not or little used and/or metabolised as they pass through the upper portion of the intestinal tract, so they can reach the f lora of the large intestine. Secondly, they have to be able to serve as a substrate for one or more bacterial species with a potentially beneficial effect on the host. Finally they have to be able to cause a shift in the microf lora that improves the health of the host. In principle only non-digestible, fermentable feed components are prebiotics.

Proper selection of plant health medicines like fungicide, bactericide, antibiotics, algaecide, viricide, nematicide, weedicide, plant harmones and auxins and its application at the correct dose and the proper time are highly essential for the management of plant health. The basic requirement of an application method is that it delivers the chemical to the site where the active compound will prevent the pathogen/pest damaging the plant. 

Liquid nitrogen and cryocan

Several cryogenic agents like solid carbon-di-oxide (-79^ºC), liquid air (-183^ºC), liquid helium  (-263^ºC) and liquid nitrogen (-196^ºC) have been used in many countries for freezing and preservation of bovine semen. Liquid nitrogen is fourth coldest substance known and its small amount is converted into a very large amount (near about 700 times) of its volume when exposed to atmosphere. It is a colourless, odorless, non-irritant, non-toxic, non-caustic, non-corrosive, non-inflammatory and inert gas having boiling point of -196^ºC. Being a liquid it comes into good contact with the surface of the semen straws, constant storage temperature is maintained throughout the straw, and due to these properties LN2 is most widely used refrigerant for semen cryopreservation in the world. 

Precipitation is a vital component of the Earth’s water cycle, playing a crucial role in shaping our climate, weather, and ecosystems. It occurs when water vapor in the atmosphere condenses and falls to the ground as rain, snow, sleet, or hail. Precipitation is a key driver of weather patterns, influencing everything from local weather events to global climate trends.
In this chapter, we will explore the various forms of precipitation, including rain, snow, sleet, and hail, and examine the factors that influence their formation and distribution 
We will also discuss the importance of precipitation in sustaining life on Earth, from supporting plant growth and agriculture to shaping landscapes and ecosystems. Key topics to be discussed are:
• Forms of precipitation (rain, snow, sleet, hail)
• Precipitation processes (formation, distribution, intensity)
• Factors influencing precipitation (temperature, humidity, wind patterns)
• Importance of precipitation (ecosystems, agriculture, water resources)
• Precipitation measurement and prediction (methods, challenges, applications)

Precipitation is a vital component of the Earth’s water cycle, playing a crucial role in shaping our climate, weather, and ecosystems. It occurs when water vapor in the atmosphere condenses and falls to the ground as rain, snow, sleet, or hail. Precipitation is a key driver of weather patterns, influencing everything from local weather events to global climate trends.
In this chapter, we will explore the various forms of precipitation, including rain, snow, sleet, and hail, and examine the factors that influence their formation and distribution (Fig. 11.1).
We will also discuss the importance of precipitation in sustaining life on Earth, from supporting plant growth and agriculture to shaping landscapes and ecosystems. Key topics to be discussed are:
• Forms of precipitation (rain, snow, sleet, hail)
• Precipitation processes (formation, distribution, intensity)
• Factors influencing precipitation (temperature, humidity, wind patterns)
• Importance of precipitation (ecosystems, agriculture, water resources)
• Precipitation measurement and prediction (methods, challenges, applications)

Precipitation is a vital component of the Earth’s water cycle, playing a crucial role in shaping our climate, weather, and ecosystems. It occurs when water vapor in the atmosphere condenses and falls to the ground as rain, snow, sleet, or hail. Precipitation is a key driver of weather patterns, influencing everything from local weather events to global climate trends.
In this chapter, we will explore the various forms of precipitation, including rain, snow, sleet, and hail, and examine the factors that influence their formation and distribution. We will also discuss the importance of precipitation in sustaining life on Earth, from supporting plant growth and agriculture to shaping landscapes and ecosystems. The key topics are:
• Forms of precipitation (rain, snow, sleet, hail)
• Precipitation processes (formation, distribution, intensity)
• Factors influencing precipitation (temperature, humidity, wind patterns)
• Importance of precipitation (ecosystems, agriculture, water resources)
• Precipitation measurement and prediction (methods, challenges, applications)
By understanding precipitation, we can better appreciate the complex interactions between the atmosphere, oceans, and land surfaces that shape our planet’s climate and weather patterns.

Precipitation is the deposition of atmospheric moisture on earth. All the water sources on the earth depend on precipitation only. Precipitation involves condensation, growth of hygroscopic nuclei, cooling of nuclei at different stages and their fall on to the earth's surface. If the cloud particles are too small and remain suspended in the sky, they may not fall on the earth. There may be several clouds but no precipitation. Under certain conditions, water particles formed tend to fall but do not reach the surface since they get evaporated on the way. Only when the cloud droplets or ice crystals grow to certain size and can no longer remain floating due to buoyancy of air, do they fall as precipitation.

FORMS OF PRECIPITATION

Precipitation form is the state that the moisture is in, i.e., liquid, freezing, or frozen (solid). Because atmospheric conditions vary greatly both geographically and seasonally, several different forms of precipitation are possible. All forms of precipitation are collectively termed hydrometeors. Hydrometeors have been classified into 50 specific types. Out of these precipitation forms, only rain (liquid form) and snow (solid form) make significant contribution to total precipitation. In many parts of the world, the term rainfall is used interchangeably with precipitation.

Precipitation indices convert rainfall data into standardized measures of wetness, dryness, intensity and duration. They allow climatic conditions to be compared across locations and time scales despite differences in normal rainfall. This chapter introduces major indices such as the Standardized Precipitation Index, Standardized Precipitation Evapotranspiration Index, Percent of Normal and percentile-based measures. It discusses data requirements, calculation, interpretation, strengths and limitations. These indices support meteorological, agricultural and hydrological drought assessment, wet-spell analysis, crop planning and water-resource management. By identifying the severity and persistence of rainfall deficits or surpluses, precipitation indices strengthen early warning, drought preparedness and climate-risk management in agriculture.

Precipitation

An ionic phenomena wherein the product of the ionic concentrations of a substance in a solution exceeds the solubility product

Precipitate is often ignited before weighing to convert it into substance of definite chemical composition and chemical stability

Compound precipitated –– precipitated form

Example: Magnesium ammonium phosphate

2.1 Introduction

Precipitation is the general term for all forms of moisture emanating from clouds and then ultimately falling on the land surface. It is the total supply of water derived from the atmosphere in the forms of rain, snow, hail, mist, dew, sleet, fog etc. The liquid form of precipitation is called as rainfall whereas the frozen forms of precipitations are snow, hail and sleet. Of all the different forms of precipitation, rain and snow are the two dominant factors that contribute maximum amount of water. In Indian condition, rainfall is the most important form of precipitation that contributes the highest amount of water causing stream flow. Unless otherwise stated, the term rainfall will be used in this book synonymously with precipitation. It is the primary input vector of the hydrologic cycle. Generally it is expressed as the depth water on a horizontal surface over any specified time interval. If the specified time interval is day, then the amount of precipitation is called as daily precipitation. Similarly, the precipitation being contributed over time interval of a month, season and year is termed as monthly, seasonal or annual precipitation. Its form and quantity are influenced by the action of different climatic factors such as wind, temperature and atmospheric pressure. The study of precipitation forms a major portion of the subject of the hydrometeorology.

Precipitation is water in liquid or solid forms, falling on to the earth. In other words, precipitation is the deposition of atmospheric moisture on earth. Formation of clouds does not mean precipitation. Precipitation involves condensation, growth of hygroscopic nuclei, cooling of nuclei at different stages and their fall on to the earth’s surface. There may be several clouds but no precipitation. If the cloud particles are too small and remain suspended in the sky, they may not fall on the earth. Under certain conditions, water particles formed tend to fall but do not reach the surface since they get evaporated on the way. Only when the cloud droplets or ice crystals grow to certain size and can no more remain floating due to buoyancy of air, do they fall as precipitation.

Precipitation is the major source of water to all the living organisms on the earth. All the water sources on the earth depend on precipitation only.

Forms of precipitation

Precipitation form is the state that the moisture is in, i.e., liquid, freezing, or frozen (solid). Different forms of precipitation may occur together, such as mixed rain and snow; but such an occurrence is simply a mixture of forms, not a separate form of precipitation. Because atmospheric conditions vary greatly both geographically and seasonally, several different forms of precipitation are possible. All forms of precipitation are collectively termed hydrometeors. Hydrometeors have been classified into 50 specific types. Out of these precipitation forms, only rain (liquid form) and snow (solid form) make significant contribution to total precipitation. In many parts of the world, the term rainfall is used interchangeably with precipitation.

Precipitation is water in liquid or solid forms, falling on to the earth. In other words, precipitation is the deposition of atmospheric moisture on earth. Formation of clouds does not mean precipitation. Precipitation involves condensation, growth of hygroscopic nuclei, cooling of nuclei at different stages and their fall on to the earth’s surface. There may be several clouds but no precipitation. If the cloud particles are too small and remain suspended in the sky, they may not fall on the earth. Under certain conditions, water particles formed tend to fall but do not reach the surface since they get evaporated on the way. Only when the cloud droplets or ice crystals grow to certain size and can no more remain floating due to buoyancy of air, do they fall as precipitation.

Precipitation is the major source of water to all the living organisms on the earth. All the water sources on the earth depend on precipitation only.

FORMS OF PRECIPITATION

Precipitation form is the state that the moisture is in, i.e., liquid, freezing, or frozen (solid). Different forms of precipitation may occur together, such as mixed rain and snow; but such an occurrence is simply a mixture of forms, not a separate form of precipitation. Because atmospheric conditions vary greatly both geographically and seasonally, several different forms of precipitation are possible. All forms of precipitation are collectively termed hydrometeors. Hydrometeors have been classified into 50 specific types. Out of these precipitation forms, only rain (liquid form) and snow (solid form) make significant contribution to total precipitation. In many parts of the world, the term rainfall is used interchangeably with precipitation.

3.1 INTRODUCTION

The chemistry of the soil is much more complex than can be represented simply by precipitation, adsorption, or exchange processes. The complexity arises from the time scale of soil chemical reactions in which the structure and dimensions, the extent and distribution of pores, and the content and mobility of water in them, interact immensely with the reaction chemistry. The fourth process adding to this complexity is the dissolution of native and reprecipitated soil constituents by percolating water containing solutes accumulated by natural processes or added by man. The fifth complicating factor compounding the time scale is that very often the resultants of soil chemical reactions are large complex molecules, occasionally polymeric, made up of several constituent groups or atoms. It is by no means clear which of the four processes participate in a chemical reaction and in which order. That a process reoccurs during a prolonged reaction is very likely.

Such complexities explain why no single model related rigorously to the retention and release of cations and anions, can provide a basis for a laboratory procedure to test and compare the chemical properties of soils. In this chapter, some of the soil reactions that are important to plant nutrition and pedological processes are discussed, principally those leading to relatively simple compounds accumulating in soil.

The major source of water supply on the earth is precipitation. The water received at the earth’s surface from the atmosphere either in solid or liquid form is called precipitation. The water received in solid form may be snow or hail. The precipitation is seasonal in character in many parts of the world. The precipitation may occur due to –
• Conventional physical process
• Orographic effect and
• Convergence of air masses
3.1. Conventional Physical Process
It occurs when the air on the surface of the earth and few metres above the surface of the earth is heated by absorbing long wave radiation emitted by the earth’s surface. As the air is heated, it becomes lighter. The water vapour formed due to evaporation from the soil surface or water bodies will mix with the air and the air will be moist. When the moist air gets heated it becomes lighter and rises vertically upwards. After reaching certain height, the air gets cooled enough to get saturated with water vapour. The moisture in the saturated air will condense on small solid particles to form tiny drops. These solid particles may be dust or smoke or solid particles suspended in the atmosphere and are called aerosols.

1.0. Objectives

• To demonstrate meaning, definition, importance, essentials of the précis writing
• To impart the technique how to write the essence of texts
• To make readers develop an objective approach

2.0 Precise

“Precise may be defined as a concise and clear statement embodying in a connected and readable shape the substance of a longer passage.”

The word “Precis” is a French term PRECISE which means summary. Thus it conveys the brief statement of the longer texts.

3.0 How to Write a Precise

Derivation & Meaning-Skills required-Method or procedure-Guidelines; Summarising-Meaning-Steps to write a summary.

Derivation

‘Precis’ is a French word which means to cut off, to be brief.

Meaning

A precise is a summary or the gist of the main ideas of written matter. Thus, precise writing means summarising. It is an exercise in concentration, comprehension and condensation. In order to make a summary of an article, a speech or a story, one has to read it carefully and grasp its meaning. Precise-writing forces one to concentrate on the material which is to be summarised. In summarising a passage, though the length of the precise is not fixed, it is generally expected that the it should be one third the length of the passage. The summary is known as precise and precise writing means summarising. A precise is not a paraphrase. At the same time, the essential points of the main passage must be presented in the precise in such a manner that reader may easily grasp the main ideas of the passage.

A better precise can be written with more and more practice. Before writing a precise, it is important that you take care of a few essential points.

Also, make sure that all the important points of the passage are conveyed in the precise. Focus on language and try and make it as clear, crisp and concise as possible. There is no fixed pattern to write a precise. But we must follow certain rules and procedure so that the precise can be more effective. Follow the right diction and you will be able to write a good precise.

1. Land Degradation- Type, Factors, Distribution, Processes, and Impacts on Soil Productivity

A. Types of Land Degradation

1. Soil Erosion: Soil erosion, a pervasive form of land degradation, manifests through the detachment and transportation of soil particles by various agents like wind and water. Wind erosion is common in arid regions, where dry, loose soil is susceptible to being carried away by the wind. Water erosion, on the other hand, occurs through surface runoff and can lead to gully formation and the loss of fertile topsoil. This loss of topsoil directly impacts agricultural productivity by reducing nutrient availability and water retention capacity.

Introduction

Precision agriculture, also known as precision farming or smart farming, represents a ground breaking approach to agricultural management that integrates cutting-edge technologies and data-driven techniques to optimize crop production. This introduction sets the stage for exploring the transformative potential of precision agriculture in revolutionizing traditional farming practices. By harnessing advancements in sensors, drones, artificial intelligence, and global positioning systems (GPS), precision agriculture empowers farmers to make informed decisions based on real-time data and spatial variability within fields. The overarching goal of precision agriculture is to maximize yields, minimize input costs, and reduce environmental impacts by precisely tailoring farming practices to the specific needs of crops and soil conditions. As global population growth and climate change exert increasing pressure on agricultural systems, the adoption of precision agriculture emerges as a crucial strategy for enhancing food security, promoting sustainability, and ensuring the long-term viability of farming operations. Through this introduction, we embark on a journey to explore the multifaceted dimensions of precision agriculture and its profound implications for the future of agriculture.

The current world population of 7.6 billion is expected to reach 8.6 billion in 2030, 9.8 billion in 2050 and 11.2 billion in 2100, according to United Nations (UN). With roughly 83 million people being added to the world’s population every year, the upward trend in population size is expected to continue, even assuming that fertility levels will continue to decline (UN, 2017). This means there will be an extra billion people to feed within the next decade. Continuing population and consumption growth will mean that the global demand for food will increase for at least another 50 years .The future’s food systems need to be resource efficient and sustainable. It is quite clear that the only way to grow more food is to increase the yield while saving the environment from further degradation. It is not just food, it is the four F’s – Food, Feed, Fiber and Fuel. Digitization has increased in importance for the agricultural sector and is described through concepts like Smart Farming (SF), Precision Farming (PF) and Precision Agriculture (PA).The only way to get higher yield from limited resources is by changing agriculture into what we call Precision Agriculture, Climate Smart Agriculture, or as I prefer to call it Water-Smart Agriculture”

Abstract

The social and economic development of any state is interlaced with the manner of its natural resource management. The unplanned use and overexploitation of resources are results in various kinds of land degradation, biomass deterioration and siltation of tanks. In addition, the low per capita availability of land, erratic and uneven distribution of rains, undulating topography, improper management, traditional cropping programmes and recurrence of droughts having cumulative effect leading to low productivity and high risk particularly in dryland farming. Further, developing dry land agriculture through sectoral approach did not bring in the desired results, as the efforts were not integrated. However, in nature all the resources are inter-linked and thus, the integrated developmental approach is the best solution for optimal development of any area. Further, development based on administrative units such as district, taluk, block and village have resulted in imbalance and sometimes, no overall development in some areas. Considering this, natural resources management through Geo- informatics tools like, remote sensing, GIS, GPS and other sensor based techniques are the possible ways for making agriculture sustainable. The paper mainly highlights theimportance of application of latest technologies in agriculture along with some field level case studies.

Keywords: Remote sensing, GIS, Watershed, CAPE, Precision agriculture

INTRODUCTION

Potato (Solanum tuberosum L.) is one of the major food crops whichrecorded total globalproduction of 388.1million metrictonnes(mt) in 2017-18. Out of the major staple food crops, potato production (388.1mt) is exceeded only by maize (1077.98 mt), wheat (761.88 mt) and rice (494.88 mt) (FAOSTAT, 2017). According to the three years (2012-2014)averages,globally, India ranks 3^rdin area and 2^ndin terms of production nextto China. Thenutritional quality, high productivity and acquiescence for inclusion in intensive cropping systems of this shortduration crop reflects its great potentialin modern agriculture to feed theexponentiallyrisingpopulationin the developingcountries. But, theintensive cultivation of potato crops urges increased use of fertilizers, pesticides and other chemicals leading to high input costs with plateauingyields. Blanket dose of fertilizers as well as imbalance use of nutrientsnot only increases the cost of farm inputs but also degrades soil condition and causes severe environment pollution. Indiscriminate use of insecticide as well as fungicide is verycommon in potato crop which contaminate the environment and deteriorate product quality. Therefore, the chemical inputs need to be optimised based on actual requirement of the crops for sustainable crop production. Furthermore, potato production is associated witha high tillagepractices, number of tillage operation would depend on soiltype, previous crop etc.