eChapters

Preparation of Bordeaux mixture

Materials: Iron, beaker, copper sulphate, lime, weighing balance, plastic container, wooden stick and muslin cloth.

Bordeaux mixture derives its name from the place of its discovery, Bordeaux, France.

Ingredients required for the preparation of 100 litre of 1 percent elicoid mixture are:

1.Copper sulphate (blue vitriol or bluestone) : 1 kg

2.Quick lime (unslaked) : 1 kg

3.Water 100 litres

Method

•Dissolve 1kg powdered copper sulphate crystals in 50 litres of water in a mudpot or plastic bucket.

•In another 50 litres of water dissolve 1kg of quicklime.

•Stir thoroughly with the help of wooden stick.

•Put a filter cloth on the mouth of 3^rd container.

•Pour the contents of both the containers in a 3^rd container simultaneously and stir it thoroughly.

•Make up the desire volume (ie. 100 litres).

•Test the mixture before use for the presence of free copper, which is harmful to the plant.

INTRODUCTION
The production of products from grains, pulses, and oilseeds entails a series of processes aimed at converting raw agricultural materials into products that are ready for use or consumption. These processes typically take place in dedicated facilities like grain mills, pulse processing units, and oilseed crushing plants, where various types of equipment are employed at different stages of production. Below is an introduction to the main processes and an overview of the equipment commonly used for these operations.
The preparation of grain, pulse, and oilseed-based products plays a vital role in transforming raw agricultural produce into consumable goods, contributing significantly to food security and nutrition. These products are integral to the daily diets of people around the world, and the processes involved in their production are designed to enhance quality, shelf life, and marketability. The procedures that go into preparing these products vary depending on the type of raw material, but all involve a series of specialized steps that are typically carried out in dedicated processing facilities.Grain mills, pulse processing units, and oilseed crushing plants are the primary settings where these transformations take place. Each of these facilities is equipped with specific machinery to perform tasks such as cleaning, milling, sorting, and packaging, with the aim of creating high-quality end products that are ready for distribution. The operation of these different pieces of equipment is crucial for ensuring consistency in quality, efficiency in production, and minimal wastage.
The processing of grains, pulses, and oilseeds involves several stages, such as cleaning to remove impurities, grinding or crushing to break down the raw materials, and packaging for storage or shipment. Each stage requires different equipment, such as mills for grains, crushers for oilseeds, and sorting machines for pulses. Understanding the operation of these machines is essential for anyone

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 a 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 the drug discovery process can save time and money both by eliminating least beneficial NCEs.

Preparation of Reagents

Culture media

For the culture of hepatocytes medium M199 (GibcoBRL, USA) is used. One pouch of the dry media is dissolved in 1 liter of filtered distil water. The pH of the media is adjusted by adding 0.4% sodium bicarbonate to be around 7.4. The media is than sterilized by filtration through seitz filter (0.22 mm) and stored in 50 ml sterilized conical flasks.

Take 1 g phenolpathalin powder in a 100 ml volumetric flask. Then add volume up to 100 ml by ethanol (Ethyl alcohol).

Materials Required

Fruit pulp, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc.

Procedure

    1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits should be taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.

    2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size
    3.    Boil the fruit pieces for about 20-25 min in boiling water and pass through pulper to get a good pulp.
    4.    Weigh known quantity of fresh or preserved pulp and add about equal quantity of sugar (preferably in 45:55 ratio)
    5.    Cook the mixture on gas flame by occasional stirring. 
    6.    When the mixture becomes thick, perform sheet test.
    7.    Citric acid is added generally towards the end of cooking. Addition of all the acid in the beginning may result in stickiness and poor set. 
    8.    Remove from the flame when the mixture gives a clear sheet
    9.    Flavours, colours etc may also be added towards the end of boiling. 
    10.    Fill the jam in glass jars (preferably pre-warmed in hot air).
    11.    Close the jars with lug caps and allow to cool overnight.
    12.    Label and store in a cool place.

39.1. Aim

To prepare Jam from different fruits.

39.2. Theory

Jam is prepared by boiling the fruit pulp with a sufficient quantity of sugar to a thick consistency, firm enough to hold fruit tissues in position. For preparation of jam not less than 45 parts of fruits are used for every 55 parts of sugar. According to FSSAI specifications, minimum quantity of soluble solids in the prepared jam shall not be less than 65% (w/w). The jam prepared by using two or more fruit pulps, is called as mixed fruit jam. Approved fruit colour and flavour can also be added into the jam when declared on the label.

39.3. Raw material, ingredients and utensils required

1. Fruits like Apple, apricot, mango, plum, peach, guava, pineapple, pear and kiwifruit etc either singly or in combination (mixed jam).

40.1. Aim

To prepare jelly from guava fruits.

40.2. Theory

Jelly is prepared by boiling the fruit with or without addition of water, straining the extract and cooking the clear extract with sugar to a stage at which it will set to a clear gel. The jelly should be transparent, well set, but not too stiff and having original flavour of the fruit. It should be attractive in colour and should keep its shape. In the preparation of jellies, pectin is the most essential constituent. As per FSSAI specifications, the quantity of fruit and soluble solids in the final product shall not be less than 45 and 65 percent (w/w) respectively. Guava jelly is the commercial product available in the market however jelly can be prepared from sour apple, karonda, jamun, loquat etc.

Materials Required

Fruit extract, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc.

Procedure for Jelly

    1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits shouldbe taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.
    2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size
    3.    Boil the fruit pieces in water (about ½ to an equal weight of fruits for fruits like apple and 2-3 times the weight of sliced fruits in case of citrus fruits) for about 30 min. with occasional stirring. Strain the boiled mixture through coarse muslin cloth to get a clear pectin extract
    4.    A second extract may also be taken by boiling the same mass again and straining.
    5.    Add sugar (usually 3/4th to one part of the extract or in 45:55 ratio) to the pectin extract and boil in a stainless steel pan. Add required quantities of acid towards the end of boiling.
    6.    Remove the scum rising on the top of boiling mass occasionally.
    7.    To avoid charring, occasional stirring is also done.
    8.    To avoid destruction of pectin the cooking should be completed fast
    9.    Determine the end point of jelly as detailed ahead.
    10.    Fill in hot dry glass jars and cool rapidly
    11.    Pour a thin layer of hot molten paraffin wax seal to avoid moulding.   
    12.    Label and store in a cool place.

4.1 Introduction
The yield of the mulberry crop is a significant component in determining productivity and consequently, profitability in sericulture. The two most crucial goals—increasing cocoon output per hectare and lowering production costs—will be achieved through optimizing mulberry leaf yield per unit area. Therefore, ensuring that he receives the highest leaf yield possible from his mulberry crop ought to be the main goal of every sericulturist. Furthermore,
it should be understood that every action made to increase leaf production also serves to enhance leaf quality, so securing insurance against losses to the cocoon crop later on in the silkworm raising process.
4.2 Soil and Climate
Except for extremely steep terrain, mulberry may be grown practically on any type of terrain. However, when it is grown on either level ground or gently sloping or undulating terrain, good growths are obtained. More sloping or steep terrain calls for careful consideration of appropriate soil conservation techniques including bench teracing, contour planting and contour drainage. Although mulberry thrives in a variety of soil types, loamy to clayey loamsoils are ideal for growth. Mulberry plants can withstand somewhat acidic soil conditions. However, if the pH of the soil is too low, lime or dolomite should be applied as a necessary corrective measure. When it comes to
alkaline soil Gypsum application in the soil is the best option for adjusting the soil’s alkalinity. Given that mulberries have deep roots, the soil should be sufficiently deep—up to two feet, at the very least. Mulberries grow well up to an elevation of around 4,000 feet after which their growth will be slowed by the lower temperatures. 

Materials Required

Lime fruits, green chillies, ginger salt (common), stainless steel pans, kinives, weighing balance, spices etc. 

Procedure

    1.    Select sound and mature fruits of lime, mature but green chillies having good size and ginger rhizomes.
    2.    Wash the lime fruits, ginger and chillies properly in running cold water.
    3.    Cut the lime fruits into pieces / halves. 
    4.    Remove the stalks of the chillies and cut into longitudinal slices. Peel ginger and cut into long thin slices.
    5.    Put the lime pieces, chilli and ginger slices in a wide mouthed pre-sterilized glass jar 
    6.    Add common salt @ 250g / Kg of material.
    7.    Squeeze some of the juice over the slices
    8.    Stir the mass well mixing thoroughly
    9.    In case the juice does not cover the material completely, add pre-boiled and cooled 5% solution of citric acid.
    10.    Keep the jar in Sun for about a week with occasional shaking of the material.
    11.    When the lime pieces start turning light brown, the pickle is ready for consumption.

Techno economic feasibility of livestock enterprises under different conditions

The technical and economic feasibility part examines the possible technical and economic aspects of a proposed livestock project. In this chapter we would be studying techno economic feasibilities of various livestock based enterprise

1. Technical and Economic Feasibility of a Dairy unit

2. Technical and Economic Feasibility of a Goat Farm

3. Technical and Economic Feasibility of a Pig Farm

4. Technical and Economic Feasibility of a Feed unit

41.1. Aim

To prepare marmalade from citrus fruits.

41.2. Theory

Marmalade is a fruit jelly in which the slices/shreds of peel are suspended. The marmalades are prepared generally from citrus fruits like orange and lemon. The pectin and acid contents of the marmalades are kept slightly higher than that for jellies. They shall contain minimum of 45% fruit and 65% total soluble solids.

41.3. Raw material, ingredients, machinery required

1. Orange and lemon like citrus fruits are used for making marmalade.

2. Stainless steel knives, utensils for cooking and mixing, muslin cloth, glass jars, sterilization tank, gas bhatti etc.

Marmalade is a fruit jelly in which the slices of peel are suspended. The marmalades are prepared generally from citrus fruits like orange and lemon. The pectin and acid contents of the marmalades should be kept slightly higher  than that for jellies. Citrus marmalades are of two types: i) Sweet marmalade and ii) Bitter marmalade.
Procedure
Preparation of fruit extract: After washing the fruit, remove the outer yellow flavedo portion of the peel of citrus fruits thinly which contains colouring matter and volatile oils, whereas the inner white albedo portion contains pectin. The thin yellow peel is cut into fine shreds with a knife, or on a shredding machine, and the shreds are boiled and drained to remove the bitterness. The sliced or crushed fruit is boiled gently by simmering with 2 or 3 times its weight of water to extract the pectin. While it is being boiled, a teaspoonful of the clear extract is taken from the pan and tested with alcohol for its pectin content. The process usually takes 30 to 45 minutes.

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.

45.1. Aim

To conduct practical on preparation of sauce from different fruits.

45.2. Theory

Sauces are of thinner consistency as compared to ketchups and contain TSS not less than 15oBrix. Pumpkin, tomato, apple, papaya and plum pulps etc are used successfully for preparation of sauces. Mixed vegetable sauce using pumpkin, tomato, chillies, carrots are sold as continental sauces.

45.3. Raw material, ingredients and utensils required

1. Fruits like Apple, tomato, papaya, pumpkin, plum etc are used for making sauce.

2. Stainless steel knives, de-corers, ladle and utensils for cooking and mixing, glass bottles, sterilization tank, Bhatti/LPG stove etc.

Tomato, apple, plum, mushroom, etc., are used successfully for the preparation of sauces. Sauces are of two kinds 1) thin sauces consisting of vinegar extracts of flavoring material like herbs or spices and 2) thick sauces which are highly viscous.
Sauces are prepared by maceration of spices, herbs, fruits, and vegetables in cold vinegar or by boiling. Thickening agents like pectin, carboxymethylcellulose,n etc., are also added to sauces to prevent the sedimentation of solid particles. The sauce is generally cooked to such a consistency that it can be freely poured without fruit tissues.
Procedure
Tomato fruits are washed, cut into pieces, and heated/boiled for about 10 minutes in their own juice in SS pan to soften the tissue. The heated fruit mass is passed through a pulper to separate skin and seeds. Half of the sugar and spices are placed in a muslin cloth bag which is then immersed in the pulp during cooking. Cooking is continued till the pulp is reduced to half of the original volume.

Principle

Equal volumes of all acids / bases containing their gram equivalent weights per litre of the solution react completely with each other.

More often, if the reagent is not a primary standard, a secondary standard solution must be prepared. The chemical is dissolved and made up or diluted to the desired concentration and then it is standardized against a primary standard or against another reliably known secondary standard solution. Such solutions are called as secondary standard solutions.

Aim

To know the methods of preparation of side bars for large animal Thomas splint fabrication

Procedure

Two strong dry matured bamboo splints are of more than actual length of Thomas splint are prepared, (figure 1)

Three nicks at a distance of 2 inch are grooved on the side of the side of the splint at one end of the splints for keeping the tying end of the ropes in position (figure -2)

The bamboo splints at the lateral ends are thinned to some extent. For knob kniiting of splint to the metal ring by making an arc (figures).

All the steps are depicted in figure 1 -4.

Before fixing the metal ring with the bamboo extention splint the thinned ends are emersed inside water for easy arching of the bamboo splint.

Objectives

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

Principle

Meiosis is a type of cell division in which the number of chromosomes is halved (from diploid to haploid) in the daughter cells, i.e., the gametes. It occurs in cell that produce gametes in sexually reproducing organisms. The division is completed in two phases, meiosis I and meiosis II. Meiosis I is a reductional division in which the chromosomes of homologous pairs separate from each other. Meiosis II maintain same number of chromosomes, hence, is called as equational division. Stages of meiosis can be observed in a cytological preparation of the pollen mother cells of the anthers of f lower buds.

Introduction
Ocular micrometer and stage micrometer are used to measure the size of microorganisms. The Ocular micrometer consists of a circular disk of glass which has graduations engraved on surface. A stage micrometer or objective micrometer has scribed lines on it that are exactly 0.01mm (10 micrometer) apart. Ocular micrometer is calibrated for the objective first. To calibrate the ocular micrometer for a given objective, the two scales are superimposed and determined how many of the ocular gradation coincide with one graduation on the stage micrometer scales. Thus, the distance between the graduations on the ocular micrometer can be determined and so the size of the organism can be determined.
Materials
1. Ocular micrometer
2. Stage micrometer
3. Microscope
4. Stained slides of yeast or bacteria

Object: Preparation of solutions. 

Material required: Volumetric flask, measuring cylinder, beakers, pipettes, balance, distilled water and chemicals. 

Theory: The use of solution is common in experimental procedures of plant physiology. It is very important for a student to be familiar with their preparation. The substance dissolved in a solution is called solute and the medium in which it is dissolved is known as solvent. Solutions of two liquids (e.g. alcohol in water) and solid in liquid (e.g. NaCl in water) are most common. Solutions are thus a homogenous mixture of a solute in a solvent. 

35.1. Aim

To prepare squash from fruits or fruit pulp.

35.2. Theory

Squash is a type of fruit beverage containing at least 25% fruit juice or pulp and 40% total soluble solids (TSS). Squash is diluted before serving (1:3). According to FSSAI specifications, class II preservative in fruit squash shall not exceed 350 ppm sulphur dioxide/700 ppm KMS or 600 ppm sodium benzoate. Artificial colour and flavours can also be added when declared on the label.

35.3. Raw material, ingredients, machinery and equipments required

1. Fruits like mango, orange, lemon, lime, litchi, pear, apricot and pineapple are used for making squash.

Need of Analysis Technique

There are various methods to determine the concentration of a substance present in the matrix of an organic matter, these methods are very expensive, require expertise, need skilled man power, expensive chemicals and sophisticated equipments. But the volumetric analysis requires very less equipment and its level of accuracy is fairly high. It is very beneficial in the preparation of normal and molar solutions which is the back bone of all the research. Scientific venture is useless without the preparation of accurate standard solutions which is to be used in the estimation of various substances by sophisticated techniques like colorimetry, spectrophotometry, atomic absorption spectrophotometer (AAS), inductively coupled plasma emission spectrophotometer (ICP) etc. So the emphasis has been laid on the preparation of quick and accurate preparation of the standards. Volumetric analysis is the simplest technique by which, we can determine the concentration of a substance in solution form by titration of unknown solution against a known concentration solution. One solution is called the standard (known concentration) and other is called unknown solution. In this, reaction takes place either

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.

Introduction

Subculture is key skill in bacteriological laboratory allowing us to colony propagate a pure culture in single colony. Pure cultures are essential for characterization such as identification using biochemical test or antimicrobial susceptibility testing.

Protocol

1. Label your fresh blood agar plate.

2. Select a single colony to subculture (colonies grows by clonal expansion; each colony should be a pure strain.)

3. Use the colony you have just picked to make the 1st streak on your fresh plate.

TV Talk
The talk delivered through TV i.e. through an electronic audio-visual medium which provides pictures with synchronized sound. The medium is cosmopolite in nature and can be used to develop instant mass awareness.

Important points while writing a programme for broadcasting
• Writing should be catchy, readable, conversational sound, understood and absorbed by the audience.
• Writing should be in simple, known language avoiding too much technicalities
• Interest of the listener should be sustained continuously
• Application of figures should be done judiciously
 

THEORETICAL ORIENTATION

One of the training methods used in management training and technical training is workshop method. The word workshop is borrowed from the area of industry. As the word says, in the workshop of industries, practical work is done by the workers. Similarly, through workshop method, some works are done by the participants who are actively involved in the same. One component which is common for all the methods is the person who conducts the proceedings of the method. We may call him a trainer or more appropriately for this method the director of the workshop. In using workshop method, the trainer needs a few experts who may be called as consultants or co-trainers. The trainer cannot handle the workshop situation single-handed.

A workshop schedule is very much important for planning an effective workshop method. It will help arrange all the necessary materials and the people well in advance to organise the workshop programme successfully and achieve the objectives of the workshop for which it is organised.

Materials Required

Tomato fruits, pulper, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid, muslin cloth etc.

Procedure
I. Puree

    1.    Extract fruit pulp by Hot process as told by the teacher.
    2.    Record the TSS of the pulp.
    3.    Concentrate the pulp by heating to 12º Brix (heavy puree)
    4.    Hot fill the boiling puree into pre-sterilized glass bottles (200 ml cap.)
    5.    Seal the bottles by crown corking
    6.    Heat process in boiling water in a big aluminium pan for 15-20 min. 
    7.    Cool the bottles to room temperature as quickly as possible.
    8.    Label and store at a dry place.

The Tris citric acid egg yolk glycerol extender is the most frequently used extender in the cryopreservation of cattle and buffalo semen. Preparation of the extender plays a very important role in determining the quality of the processed semen. Therefore, care must be taken to ensure that the extender is prepared aseptically and it contains all the ingredients in appropriate concentration. Extender should always be prepared under a laminar air flow. It is also important to check that the pH and osmolarity of the semen extender for a particular species corresponds to the prescribed limits for that particular species. The Tris citric acid egg yolk glycerol contains the following ingredients: