eChapters

Meaning – Points to be considered in public speaking – Effective public speaking: Group Discussion: Meaning – Procedure – Advantages – Limitations; Seminar Conferences: Definition and meaning – Steps in organizing seminar / conferences/ symposium / workshop

Definition

Public speaking is the process and act of speaking or giving a lecture to a group of people in a structured, deliberate manner intended to inform, influence, or entertain a listening audience. Public speaking is commonly understood as face-to-face speaking between individuals and an audience for the purpose of communication. It is closely allied to “presenting”, although the latter is more often associated with commercial activity. Most of the time, public speaking is to persuade the audience.

Public speaking can serve the purpose of transmitting information, telling a story, motivating people to act or some combination of those. This type of speech is deliberately structured with three general purposes: to inform, to persuade and to entertain. Knowing when public speaking is most effective and how it is done properly is a key part in understanding the importance of it.

Points to be considered in public speaking

1. Prepare to succeed

The single most important thing you can do to make your next presentation successful is to be prepared. That means make time for some serious practice. Experts suggest you spend 60% of your time to prepare your content and slides and 40% of your time to practice.

2. Say it correctly

Part of good preparation is double-checking the pronunciation of any tricky words—especially jargon. Your correct pronunciation and knowledge of industry terms lends credibility to your presentation.

1.0. Objectives

• To illustrate public speaking competence
• To impart the knowledge of making speech more effective
• To prepare learners able to make the balance between orator and audience
• To inculcate presentation skills in the learners

2.0. What is Public Speaking

Public speaking is a process of speaking to a group of people in a structured, deliberate manner intended to inform, influence, or entertain the listeners.

What so ever work you have done, it will not be recognized in the scientific world unless you publish it hence publishing the search work is of prime importance for a scientist. As it provides you recognition, you must pay greatest attention on quality of your research work which depends on the keenness of your observations. It is must to confirm and re-confirm your observations prior publishing them as once they are published, it will come in public domain with nothing you can do (except of publishing another paper to refute your earlier finding). As publishing the observations will form opinion about your scientific integrity and knowledge among the peers, the paper, if not cared and contained silly technical mistakes, will reflect ignorance of the workers on the subject.

The word PULSATILLA is derived from PULSATUS meaning to beat or to strike as it pulsates from the blowing winds.

The weathercock among remedies. The disposition and mental state are the chief guiding symptoms to the selection of Pulsatilla. It is pre-eminently a female remedy, especially for mild, gentle, yielding disposition. Sad crying readily; weeps when talking; changeable, contradictory. The patient seeks the open air; always feels better there, even though he is chilly. Mucous membranes are all affected. Discharges thick, bland, and yellowish green. Often indicated after abuse of Iron tonics, and after badly- managed measeals. Symptoms ever changing. Thirstless, peevish and chilly. When first serious impairment of health is referred to age of puberty. Great sensitiveness.

Pulsatilla cures chronic colds, fatty dyspepsia, and painful and scanty menstruation. One of the leading indications for the use of Pulsatilla is a thick, bland, yellowish or green discharge from mucous membranes in the body. Such discharges are to be found in nasal catarrh, in expectoration from the ears, the eyes, the lungs, ulcers, leucorrhoea and in gonorrhoea. In most such cases Pulsatilla leads to a cure. In the vagina, however, this discharge is excoriating and not bland.

Pulses are legumes whose grains are consumed as dal. Thus all legumes are not pulses, but all pulses are legumes. Legumes are characterized by presence of nodules in the root systems and papilionaceous form of flowers. Pigeon pea [Cajanus cajan (L.) Millisp.], green gram [Vigna radiata (L.) Wilczec.], black gram [Vigna mungo (L.) Hepper], cowpea [Vigna unguiculata (L.) Walp.], horse gram[Macroyloma uniflorum [(Lam.) Verd.] and moth bean[Vigna acontilifolia (jacq.) Marechal] are the important kharif pulse crops grown in different parts of India. The common rabi pulses are chickpea(Cicer arietinum L.), lentil (Lens culinaris Medik.), pea (Pisum sativum L.), lathyrus (Lathyrus sativus L.) and frenchbean ( Phaseolus vulgaris ). All these have C₃ photosynthetic cycle. All form root nodules in association with symbiotic bacterium Rhizobium. Increase in concentration of green house gases, particularly carbon di-oxide, has led to global warming and climate change. The extreme weather events such as drought, excess moisture, untimely rain, cyclone, excess heat and hailstorm have become common. Crops respond differently to increase in CO₂ concentration. Both abiotic and biotic stresses due to global warming are likely to reduce productivity of pulses/pulse based cropping systems through adverse effects on crop growth and development. Birthalet al. (2014) reported higher decrease in grain yield of pulses(pigeonpea and chickpea) as compared to cereals (rice and wheat) due to rise in the minimum and the maximum temperature.

Abstract

Pulse combustors provide an advantageous superposition of unsteady gas flow and high intensity sound waves. Such a combination does not only accelerate drying rates because of increased heat and mass transfer but also allows processing of liquids, pastes and agglomerated solids in a dispersed state due to aerodynamic impact from the high intensity sound wave. Over last decades, applications of pulse combustion in drying have been exploited continuously and different pulse combustion dryers have been designed and fabricated. In pilot tests and technical reports on these dryers, short drying time, high energy efficiency and product quality are generally reported, which cause that pulse combustion drying is regarded as a technology of the future in convective drying.

This chapter attempt to introduce basic knowledge and state-of the art about this emerging technology and summarizes some recent studies in pulse combustion drying and equipment design. Following a concise description of pulse combustion and pulse combustor, the basic types of pulse-combustion dryers are presented, including spray dryers, fluidized bed dryers, impinging dryers, and dryers of special design. The existing commercial applications and pilot test projects are described and potential applications are identified.

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

Pulses are edible seeds of the family Leguminosae, sub family papilionaceae, and are integral part of Indian diet. Indians consume 30 per cent of the world’s pulses, but domestic production of pulses has not kept pace with population growth. Pulses are called “poor man’s meat” as pulses are rich in protein, which is double the protein content of wheat and three times that of rice. Globally, 190 mha of pulses contributes to 5-7 mt of nitrogen in soils.

Pulse means

P = PEOPLE (major source of dietary protein)

U = UMBRELLA

L = LIVESTOCK (green nutritious fodder and feed)

S = SOIL (builder and restorer of soil fertility through biological nitrogen fixation and green manuring). E = ENERGY.

It is an easy, non-invasive, bed side technique for continuous monitoring the saturation of oxygen bound to hemoglobin (SpO2). The technique was invented by Dr. Takuo Aoyagi in 1974 to measure oxygen saturation in the blood. During recent years it has shown great utility in patient care. The oxygen saturation of hemoglobin provides a measure of cardio-respiratory functioning. Pulse oximeters generally used in humans are not appropriate for the use in dogs and cats as these are designed to apply on fingers and programmed with the oxygen hemoglobin dissociation curve for humans.

Indications

Pulse oximetry is an important standard technique of patient care in cases of heart failure, respiratory failure, multiple organ failure, critical care, emergency, accident and during anesthesia.

Abstract

Consumers increased response to new products with high sensory, organoleptic and nutritional potentials has impelled a search for new substitutes to processing methods. For several years, thermal processing was the main technology for producing safe products with long shelf lives, although in most cases losses of fresh flavors, vitamins, and some physicochemical characteristics were the price of safety and long-term stability. Pulsed electric field (PEF) processing as a non- thermal technique has been proven to inactivate microorganisms with minimal losses of flavor and food quality, possibly making it the answer to present-day consumer demands. In addition, the low processing temperatures used in this non- thermal technology allow the process to be nutrient preserving, energy efficient, which translates into lower costs and fewer environmental impacts. In this chapter, the the configuration of various PEF equipment, their electric configuration and recent application of this technique in processing of foods have been discussed in detail.

6.1 Introduction

Consumer demand, regulatory guidelines and economic power of the consumer as well as ascertained profitability stimulated the need of novel food processing techniques. The concept of “fresh”, “natural”, or “organic” food also led to the development of environmentally sound and resource efficient food processing technologies. Thermal processes have been used for food preservation since a long time. These are not very energy efficient and can change the phase of food from fresh to cooked as well as it can alter the nutritional and sensory qualities. Thus, the quest for energy conservation by the manufacturers to reduce carbon footprint of the processes involved in food processing and preservation as well as to fulfill consumers’ requirement for fresh-like quality food have given rise to the development of innovative non-thermal food processing technologies i.e. ionizing radiation, high-intensity light pulses, high isobaric pressure, electric or oscillating magnetic fields, as well as pulsed electric fields (PEF).

Application of electric energy in food processing started in the early 1900s. In the beginning, electrical pasteurization inactivated microorganisms by increasing the temperature of samples by means of an electrical resistance (ohmic heating). Milk was the first electrically pasteurized product. In the late 1940s, electric fields were used to increase the permeability of fruits to facilitate the subsequent extraction of juices. The PEF technology as a non-thermal process is very effective for inactivation of microorganisms, increasing the pressing efficiency, enhancing the juice extraction, and for intensification of the food dehydration and drying process. The main effect of PEF technology is based on the phenomena that biological membranes are punctured under the influence of external electrical impulses. This process is often referred as non-thermal, since the structural damage to membranes is implemented at very low temperature compared to the conventional heating process. The PEF process is considered to be energy efficient because the electric energy is released in short pulses, thus total energy requirement is much lower than other continuous preservation technologies. The microbial inactivation can be achieved at ambient or moderately elevated temperatures by the application of short-bursts of high intensity electric fields to liquid foods flowing between two electrodes or to semi-solid/ solid food between some specialized electrode and treatment systems. Due to chemical/physical properties and presence of electrical charge, the liquid foods (e.g. milk or fruit juices) had different conductivity, which results in variable flux of electrical current through the food systems.

1. Introduction

Thermal processing treatments are the conventional methods that have been broadly employed in the food industry to guarantee the microbiological safety of food materials at a minimal cost. However, these thermal treatments cause undesirable changes in flavor, nutritive value, texture, or color of the finished product that impact food quality (Pan et al., 2017). Growing the modern consumer’s demand towards the minimally processed and “fresh-like” taste foods has challenged the food industry to develop novel non-thermal preservation techniques as an alternative to thermal processing. 

INTRODUCTION

Pulses are edible fruits or seeds of food bearing plants belonging to the family of the leguminosae. The major pulses which find important place in our diet are redgram dhal, bengal gram dhal, black gram dhal, green gram dhal and masoor dhal. Some are used as whole grams cow pea, rajmah and dry peas also belong to leguminous family.

Legumes not only have dietary values but also play an important role in maintaining or even improving soil fertility through their ability to fix atomospheric nitrogen.

1. Introduction

Conservation agriculture (CA) strategies and practices have been developed and promoted to reduce risk and improve natural resource conditions, as well as address the combination of low yields, production risks and poor natural resource conditions. According to the United Nations Food and Agriculture Organization (FAO), CA is an approach to managing agro-ecosystems for improved and sustained productivity, increased profits and food security while preserving and enhancing the resource base and the environment. It is based on enhancing natural biological and ecological processes above and below ground. Interventions such as mechanical soil tillage are reduced to an absolute minimum, and the use of external inputs such as agrochemicals and nutrients of mineral or organic origin are applied at an optimum level and in a way and quantity that does not interfere with or disrupt biological processes (FAO, 2008). 

The relevance and need for an eco-friendly alternative farming system arose from the ill effects of the chemical farming practicesadopted worldwide during the second half of the last century. The methods of farming evolved and adopted by our forefathers for centuries were less injurious to the environment. People began to think of various alternative farmingsystemsbased on the protection of environment which in turn would increase the welfare of the humankind in various ways like clean and healthy foods, an ecology which is conducive to the survival of all the living and non-living things, low use of the non-renewable energy sources, etc. Many systems of farming evolved as an outcome of the efforts of many experts and laymen. However, organic farming is considered to be the best amongall of them because of its scientific approach and wider acceptance all over the world.

Organic farming means farming in the spirit of organic relationship. In nature, organic relationship is a pervasive phenomenon. Everythingis connectedwith everything else. Hence, organic farmingis not mere non-chemicalism in agriculture. Since, organic farmingmeans placingfarmingonintegral relationship, wehave to know therelationship between soil-water and plant; betweensoilandsoil microbes andwasteproducts;between the plant and animal kingdom of which the apex animal is the human being; between agriculture and forestry; between soil, water and atmosphere etc.It is the totality of the relationship that is the bedrock of organic farming. However, the understanding of this totality of relationship is not sufficient for success in organic farming. Understanding the local specificity in respect of each of these aspects of these multiple relationship is also important (Pal, 2006).

Introduction

Pulses are pivotal and integral component of Indian agriculture and are excellent crops for natural resources management, environment security, crop diversification consequently for viable agriculture. India contributes 25 percent of the global production but has to import pulses to the home to the tune of 3.5mt every year to meet domestic requirement. In spite of largest area for chickpea, pigeon pea, lentil, dry beans & total pulses in the world, India’s’position in average productivity has never been decent i.e.25^th rank in chickpea, 19^th in Pea & 98^th in total pulses. This indicates that except chick pea & pigeon pea, the average productivity of the country is significantly lower than average yield of the world. To make India self sufficient in pulse production, the productivity level has to increase more than1200 kg/ha. by 2020. This gigantic task needs rigorous development & promotional efforts to transfer agro-technology packages in crop improvement and crop management, which are capable of doubling the present level of productivity Nanda et al. (1999) and Nanda

Pulse legumes are considered to be the best choice for intensification of predominant cereal-based systems. The studies conducted in different agro-climatic zones under AICRP on cropping systems have revealed that the productivity of existing cropping-systems can be enhanced by the inclusion of legumes during summer or as catch crop, or in intercropping systems (Gangwar et al., 2009). Further, these food legumes also serve as a feed crop in many farming systems and fetch higher prices compared to cereals and are increasingly being grown to supplement farmers’ incomes (Gouda et al., 1999). Although pulse legumes have many desirable characteristics in terms of increasing system’s productivity, raising nutritional standards and environmental benefits, in most countries of the world they are considered secondary crops. Globally, the harvested area under pulse crops is about one-tenth of the harvested area under all cereal crops. In view of the important and diverse role played by pulses in the farming systems and in the diets of the poor population, this chapter presents the global trade scenario in pulses followed by pulses production and trade opportunities in India. An attempt is also made to highlight the major concerns and to meet the future challenges in production and trade of pulses in India.

In the post-green revolution period, the incessant rice-rice/wheat crop rotation has undoubtedly made the country surplus in cereal production but has marginalized pulses. This has raised serious concern about sustainability of the production system. Recognizing the importance of pulses for meeting dietary requirements of vast vegetarian population on one hand and their role in improving soil health and conserving natural resources on the other, the efforts were made to develop high yielding, short duration and disease resistant varieties of different pulse crops which can help in diversification and intensification of popular cropping systems. As a result, several new cropping systems have been designed, developed and advocated for rainfed and irrigated areas.

Introduction

Foods prepared by fermenting raw ingredients of plant or animal sources naturally or mixing it with the starter culture (s) containing functional micro flora is called fermented foods. The functional micro flora used in starter culture is responsible for biochemical and organoleptic alteration of the substrates into edible yields which are socially and culturally appropriate to consumers (Tamang et al., 2010a, Tamang et al., 2010b). Fermented food has its own characteristic microflora and this group of micro flora increases the nutritional value by increasing the levels of essential amino acids, vitamins, proteins, etc.

Fermented foods play a major role in meeting nutritional requirement and socio economic development of developing countries. They are important components of the diet as staples, adjuncts to staples, condiments and beverages. A wide variety of fermenting substrates are available such as cereals, pulses, soya beans, flowers, milk, fish, meat, etc. A wide majority of plants and their parts are often utilized in the preparation of starter culture (Deori et al., 2007, Deka and Sarma, 2010).

Pumpkin (Cucurbita maxima Duch.) is a well known and widely cultivated vegetable variety of the family Cucurbitaceae. The seed production can be done in summer season (February - March) and in rainy season (April - May). In Tamil Nadu, sowing during July – August is best for seed production.

Pumpkin (Cucurbita moschata) Duch. ex Poir. and summer squash (Cucurbita pepo) under the family Cucurbitaceae (Chromosome No. 2n = 2× = 40) are important tropical vegetable crops grown all around the world. The term “squash” is generally employed to designate the forms of C. pepo for immature fruits, all baking cultivars of C. maxima and the cushaw-type cultivars of C. mixta whose matured fruits are consumed. The term “pumpkin” is normally applied to the edible fruit of Cucurbita moschata, C. maxima and C. argyrosperma utilized when ripe as boiled or cooked vegetable or in pie. However, pumpkin is mostly associated with Cucurbita moschata Duch. ex Poir. Pumpkin cultivars are generally more tolerant to hot, humid weather than cultivars of C. maxima or C. pepo. It is extensively cultivated in India, Africa, Latin America, Southern Asia and United States. Among the five  domesticated cucurbita species, C. moschata, C. pepo and C. maxima are economically most important and among them summer squash, C. pepo is the most important in the world. However, of the different species of Cucurbita, pumpkin (C. moschata) is the most popular and grown throughout India.
Pumpkin fruits are rich in ß carotene, flavonoid, polyphenolic antioxidants such as lutein, xanthin and different minerals viz., calcium, potassium and magnesium. Pumpkins help in keeping the heartbeat regular and blood pressure low. The fibre in pumpkin can also play a part in lowering blood pressure as well as cholesterol. Pumpkin occupies a prominent place among the vegetables owing to its high productivity, nutritive value, good storability, long period of availability and better transport potentialities.

I. FILL UPS

1. _____ vegetable is botanically called as a fruit.
2. Fruit of pumpkin is called _____.
3. The isolation distance for pumpkin foundation seed production is _____.
4. The isolation distance for pumpkin certified seed production is _____.

Pumpkin (Cucurbita moschata, 2n = 2x = 40, family Cucurbitaceae, monoecious, cross-pollinated, behaving like self-pollinated crop genetically) is grown globally throughout in the tropical, sub-tropical and temperate regions of both the New and Old World. The term pumpkin is normally applied to the edible fruit of any species of Cucurbita when ripe as a table vegetable or in pie (Whitaker and Robinson, 1986). Squash and pumpkin are the words quite often used interchangeably. However, the term squash or summer squash is commonly used for Cucurbita pepo which is eaten as immature fruit also. The term pumpkin is used generally for all kinds of five cultivated species under the genus Cucurbita but is quite commonly used for C. moschata. Besides C. pepo (summer squash) and C. moschata (winter or baking squash), the other three species under the genus Cucurbita are C. mixta (squash), C. maxima (winter or baking squash), and C. ficifolia (squash, fig-leaf gourd, Malabar gourd).

While compiling statistics FAO clubs squash and gourd together with pumpkin. In 2017, world production of pumpkins (including squash and gourds) was 27 million tons, with China (7.8 million tons from 0.4 million ha) and India (5.0 million tons from 0.5 million ha) accounting for 47% of the total production. Russia, Ukraine, and the United States each produced about one million ton. As per APEDA (The Agricultural and Processed Food Products Export Development Authority), India produced 1.44 million tons of pumpkin which translates into 72000 ha area assuming a productivity of 20 tons/ha during 2015-16. The major states growing pumpkin in India are Orissa, UP, MP and Chhattisgarh. It is clarified that in context of India, pumpkin means C. moschata only although IIHR released a variety of C. maxima under the name Arka Suryamukhi in 1987 (Ram, 2012). However, now it is nowhere to be seen. Fruits of C. pepo (summer squash or zucchini) now can be seen in limited scale in superstores and limited scale cultivation is certainly happening under protected cultivation of this crop in India. Under this chapter, only C. moschata is being dealt with under the term pumpkin. Pumpkin is now becoming popular in India due to its high productivity, nutritive value, good storability, long period of availability and better transportability. It is rich in vitamins particularly precursor of vitamin A and minerals.

Pumpkin (2n = 40) is an important ‘pepo’ vegetable of the Cucurbitaceae family. Five domesticated species viz., C. maxima, C. moschata, C. pepo, C. argyrosperma and C. ficifolia are included in the Cucurbita genera (Schaffer and Paris, 2003). Owing to the presence of maximum genetic diversity in the neotropical regions and its ability to grow in varied agro-ecological conditions and its tolerance to hotter climatic conditions as compared to the other cultivated Cucurbita species, C. moschata is known as “tropical pumpkin” (Andres 2004). In terms of the average nutritive values, pumpkin (2.8) stands at a higher position when compared to many widely grown vegetables. The fruits are rich in carotenoid pigments. However, the proportion of beta carotene is higher than the others. Beta carotene shows strong anti oxidative and anti-cancer properties. While, it has relatively low content of other carotenoids like alpha-carotene, lutein, zeaxantin and violaxantin (Matus et al., 1993; Fraser and Bramley, 2004). Moreover, pumpkin fruits are also rich in mineral elements viz., potassium, phosphorus, magnesium, iron and selenium. The mature pumpkin seeds contain the essential unsaturated fatty acids and minerals like zinc. Pumpkin-rich diet has also shown to have a pharmacological effect on reducing blood glucose (Xiong and Cao, 2001; Cai et al. 2003). Further, water-extracted pumpkin polysaccharides showed better hypoglycemic (Zhang and Yao, 2002). As a result, pumpkin has emerged as a staple food in many developing countries (Ferriol and Pico, 2008).

Pulses play an important role in improving the soil health through biological nitrogen fixation. These crops also help to conserve natural resources and therefore help to conserve natural resources and sustain the agricultural productivity. With almost one-fourth population below the poverty line, the recent steep hike in prices has made the availability of pulses for this section of society even more difficult, thus, further jeopardizing both food and nutritional security.

A line homozygous at all loci, ordinarily obtained by successive self-fertilizations in plant breeding is called a pure line. This concept was proposed by Danish biologist, W.L. Johannsen in 1903 while conducting a series of selection experiments for seed weight in common bean, which is strictly self-pollinated species. This is applied in self-pollinated crops, like wheat, rice, pulses, several vegetable crops, namely, tomato, chilli, eggplant, okra, cucurbits, etc. This is also applied to develop inbred parental lines in maize and several other cross-pollinated crops. However, ultimately these parental lines are used in development of new hybrids. This could be summarized as follows:

• Lines that are genetically different may be successfully isolated from within a population of mixed genetic types.
• Any variation that occurs within a pure line is not heritable but due to environmental factors only. Consequently, as Johansen’s bean study showed, further selection within the line is not effective.

Alinehomozygousatallloci, ordinarilyobtainedbysuccessive self-fertilization in plant breeding is known as pure-line. W. L. Johannsen (1903), a Danish biologist provided a sound scientific basis for selection in self-pollinated crops when he defined ‘pure-lines’ and described the genetic mechanism by which they are established through a series of experiments for seed weight selection in bean, variety Princess. Pure-lines in principle are supposed to be 100% homozygous but that hardly happens in practical plant breeding programmes and usually the so called pure-lines are ‘near pure-lines. Pure-lines tend to be uniform in the traits of interest. Genetic mutations, admixtures and limited out-crossing are the main causes of variation within pure-lines. This is a rapid and most in-expensive method. Pure-line theory may be summarized as follows:

Purity analysis

Purity of a seed lot indicates in percentage how large a fraction is made up of pure seeds of the species in question, and how much is made up of inert matter and other seeds. Impurities may be any non seed material (leaf, flower, fruit fractions, soil etc.), small fractions of seeds of the actual species, as well as seeds of other species. Pure seed may include both dead and empty seed, plus damaged seed, purity does not tell anything about viability. The purity analysis of a seed sample in the seed testing laboratory refers to the determination of the different components of the purity viz., pure seeds, other crop seeds, weed seeds and inert matter. Each component is reported as a percentage of total weight. The objective of the purity analysis is to determine whether the submitted sample conforms to the prescribed physical quality standards with regard to physical components. Large seeds are generally easy to clean and purity analyses are therefore often omitted. However, for smaller seeds contamination with other seeds may occur e.g., during processing.

I. FILL UPS

1. _____ and _____ seeds give highest grain yield.
2. Assessment of _____ is one of the basic requirement for quality control of seed under the seed act.
3. The minimum number of seeds for germination test of _____.
4. The purity analysis in groundnut is done with working sample size is _____.

1. SEED PURITY AND ITS COMPONENTS

Seed purity analysis from the working sample taken from submitted sample is made in accordance to ISTA rules. The uncertified seed sample is generally a mixture of pure seeds, inert matter and biological impurities including genetically impure seeds of the variety.

A buyer expects to have good seed and not a mixture of pure seed with a high percentage of chaff, straw, sand, weed seeds and other crop seeds and also genetically impure or mixed seeds.

Purity analysis is a test to estimate the extent of biotic and abiotic impurities present in the seed lot of a variety.

To explain the main concepts and elements of a participatory curriculum development process

To present practical skills and knowledge leading to the effective design of teaching and learning

To build confidence of the learners in applying new methods and approaches to teaching and field extension work.

To demonstrate application of participatory approach in development of Extension curriculum

This Toolkit emphasizes an active learning approach, based on the process of experience, reflection and action. The key principle is that people do not learn simply by passive listening. They need to be involved from beginning of the training and designing of the program.

Inula racemosa is an Asian plant in the daisy family native to the temperate and alpine western Himalayas of Xinjiang, Afghanistan, Kashmir, Nepal, Pakistan. Inula racemosa Hook. f., is a critically endangered perennial herb distributed throughout the Himalaya; commercially useful in pharmaceutical products.

Morphological characteristics

The species is a perennial herb that grows up to 1.5 metres tall & has a scented root and rootstock. Large number of stems ascend from the rootstock’s base. Leaves are leathery, rough above and densely hairy below, 25-50 cm long and 10-12 cm wide, and elliptic-lanceolate in shape, 25-50 cm long and 10-12 cm wide.

Floral biology

Flower heads are yellow with bisexual florets and arise in terminal racemes. Flowering takes place from January to July, while fruiting takes place from October to November. Fruits (achenes) are slender and about 0.5 cm long.

7.1 Economics and Valuation of ghgs emissions

Since the late 20^th century, it has been largely accepted that cause of high concentration of GHGs in atmosphere is induced by human activities. Greenhouse gas emissions and related climate change has opened up debate on overall economic losses and ways to reduce these loses. Moreover, apart from curbing monetary losses; the global political leaders as well as reputed economists are looking towards making money by saving the emissions. Recently, the researchers have started to emphasize on the actual value added to the ecosystem by curbing emissions, discrete of the economic benefits. This section will discuss the economics and ecosystem services related to the management of GHG emissions.

Origin

The initiative to curb the emissions started in 1992 with the United Nations Framework Convention on Climate Change (UNFCCC) at the Earth Summit in Rio de Janeiro. The Convention took place from 3 to 14 June, 1992. The UNFCCC is an international environmental treaty designed to “stabilize greenhouse gas concentrations in the atmosphere at a level that would prevent dangerous anthropogenic interference with the climate system”. The UNFCCC had non-binding limits on greenhouse gas emissions for individual countries and the framework was only meant for formulating precise international treaties (called “Protocols” or “Agreements”). It contained no execution mechanisms, however, it considered some negotiations and suggestions to formulate the action plans and regulation guidelines under UNFCCC to fulfill the objective of reduction of GHG emissions to the desired level.

PV clad structures and hybrid devices for rural and agricultural applications have been developed after considering different design aspects, climatic parameters, solar radiation availability on different planes, heat transfer coefficients, performance of PV in arid region and inter phasing of different components while keeping in view, practicality, application and ease of operation. Performance of the developed systems was studied, mathematical model developed and energy savings worked out for techno-economic considerations. The chronology and details of the developed PV structures and hybrid devices are as follows:

Green structure for environmental control

First of all a Quonset type environment control structure having a length of 5.3 m and width 4 m was fabricated with angle iron and iron rods and it was covered by agro-net (75%) having surface area of about 55 m². The structure having a volume of 33 m³ was fixed with long side along east west direction and had provisions for incorporation of misting unit on west side and a door on east.

Background and Technology intervention

Instead of open channel irrigation, intervention of PVC pipeline system using gravitational hydraulic pressure can convey efficient water without the use of power. This will reduce conveyance loss and improve timely and equitable distribution of water to all farmers. As large number of open wells with pump sets are available, uninterrupted power supply is not available for on time irrigation during summer seasons. During such times, savings from tank water will be more helpful allowing the farmer to manage groundwater greatly.

Pyometra meaning “pus filled uterus” is a condition in cow which is characterized by progressive accumulation of pus in the uterus, presence of persisting CL, absence of estrus and regular estrus cycles and a closed cervix. Pyometra occurs following chronic endometritis in most cases as uterus fails to produce endogenous CL regressing agent i.e. PGF2a. So, the CL of diestrus persists resulting in failure of elimination of uterine infection as the animal remains under the continuous influence of progesterone. Progesterone production from the persistent CL causes closure of cervix, pus accumulation in the uterus and consequently leading to enlargement and distension of uterus.

26.1. Origin

• Native to Dalmatia (Yugoslavia), Herzegovina and Montenegro.

26.1. Economic importance

• Natural insecticide from dried flower heads.

• Seed or achene contains Pyrethrin I, II, Cinerin I, II, Jasmolin I, II collectively called Pyrethrins.

26.2. Varieties and types

• KKL-1 released from TNAU.

• Hansa and Jhelum released from CIMAP, Lucknow.

• Sel-2 - developed at the Kodaikanal Centre of CIMAP.

• Two types

? Dalmatian pyrethrum: C. cinerariaefolium, grown on the Easte Coast of the Adriatic Sea.

? Japanese pyrethrum also derived from C. cinerariaefolium.

Scientific name: Chrysanthemum cinerariaefolium L.
Family: Asteraceae
Pyrethrum (Chrysanthemum cinerariaefolium L.) is a hearty perennial flower that thrives in interesting and challenging environments. It has been used for centuries as a natural insecticide. The pyrethrum daisy was first documented 2000 years ago, during the Chou Dynasty in China.
Origin and distribution
Pyrethrum originated in China over 2000 years ago and was later introduced to East Africa, where it is currently grown in Kenya, Uganda, Tanzania, and Rwanda. It is also grown in Tasmania, Australia, Ecuador, and Papua New Guinea.
Botany
Pyrethrum is a white flower-headed, tufted perennial herbaceous plant. It possesses deeply lobed leaves and has a numerous and fibrous shallow root system that extends up to 30 cm. The plant features numerous fairly rigid stems that grow up to 50-80 cm in height, accompanied by blue-green, deeply divided leaves. Notably, these leaves are covered on both sides by a dense, woolly material.

3.1 Overview of pyrolysis technology

Pyrolysis is a process derived from the Ancient Greek words “pyro” meaning f ire and “lysis” meaning separation, which means separating by using heat or fire. This is a thermochemical conversion process that converts biomass into a useful intermediate liquid product, which can be further transformed into a hydrocarbon biofuel, oxygenated fuel additive, or substitute for petrochemicals. Pyrolysis is similar or overlapping with other thermochemical processes such as cracking, carbonization, torrefaction, destructive distillation, dry distillation, and thermolysis. It is not related to gasification, which involves chemical reactions with a gasification medium.

5.1 Introduction

Today, energy distribution and environmental issues have developed into international threats. Demand for alternative fuels increases every day due to rapid population growth, rising living standards, and economical sustainability. With its massive population, India has become the fourth largest energy consumer country in the world after the United States, China, and Russia. Because most nations use fossil fuels to fulfill their energy demands, they create negative impacts on the environment including raising global temperatures, pollution, acid rain, and other effects. As such, the quest for alternative fuels derived from renewable resources has captured significant attention throughout the world¹. Biomass as a renewable energy sources is an important asset for achieving economic development is due to the availability of biomass at a low cost, a good conversion efficiency, the addition of jobs, and an increase in the biodiversity^2,3. Typically, biomass is composed of cellulose (40-50%), hemicelluloses (25-35%), and lignin (15-30%). Large amount of resources for biomass are available such as woody biomass, crop residues and their by-products, food processing waste, municipal solid waste, aquatic plant etc.

In the present context, pyrolysis process has been received a remarkable identity as a potential method for the conversion of any organic biomass into valuable energy rich products due to its simple in operation and also required a reasonable cost for conversion process. Pyrolysis is the thermal decomposition of any organic material at a specific temperature in absence of air/oxygen; the process ends with three resulting products, namely liquid (bio-oil), solid (biochar), and syngases⁴. Recently, biooil produced through pyrolysis process and further it up grading has been attracted a significant attention due to its major use as biofuel and as a precursor material for making chemicals⁵. The pyrolysis process also classified in three different types as per its operating conditions; slow, fast and flash pyrolysis.

8.1 General

Pyrolysis is a process that utilizes heat or fire to separate biomass, derived from the ancient Greek words “pyro” meaning fire, and “lysis” meaning separation. A thermochemical conversion process transforms biomass into a useful intermediate liquid product. This product can then be converted into a hydrocarbon biofuel, oxygenated fuel additive, or a petrochemical substitute. Pyrolysis shares similarities with other thermochemical processes such as cracking, carbonization, torrefaction, destructive distillation, dry distillation, and thermolysis. However, it is not related to gasification, which involves chemical reactions with a gasification medium.

This chapter focuses on the design and performance evaluation of pyrolyzers, which are key components in producing biochar, biofuels, and other valuable products through the pyrolysis process. Pyrolyzer play a crucial role in converting biomass feedstock into desired end products, and their design greatly influences process efficiency and product quality. The chapter discusses various aspects of pyrolyzer design, including reactor types, operating conditions, heating methods, feedstock characteristics, and process optimization. It also explores performance evaluation methods to assess pyrolyzer efficiency, product yield, biochar quality, and energy consumption. The information presented in this chapter aims to provide researchers, engineers, and practitioners with valuable insights into pyrolyzer design and performance evaluation for efficient and sustainable biomass conversion.

18.1 Library Introduction

This library contains modules for various types of functionalities. Some commonly use module of python standard library are:

(i) math module: which provides mathematical function to support difference types of calaculations.

(ii) cmath modules: which provides mathematical function for complex number.

(iii) random module: which provides function generation random number.

(iv) staticstics module: which provides mathematical satical function.

(v) urllib module: which provides URL handling function so that you can access websites from within your program.

1. NmPy library, provides some advance math functionalities along with tools to create and manipulate numeric arrays.

2. Scipy library, provides algorithmic and mathematical tools for scientific calculations.