eChapters

Self-Incompatibility

This is lack of self-fruitfulness and is a condition where the pollen from a flower is not receptive on the stigma of the same flower resulting into no seed setting. This happens despite the fact that pollen and ovule development both are normal and viable. This is caused by genetically controlled physiological hindrance to self-fertilization. This occurs widely among diverse families of flowering plants including the Leguminosae, Onagraceae, Rosaceae, Scrophulariaceae, Solanaceae, Compositae, Cruciferae, Papaveraceae and the Gramineae (now called as Poaceae). The incompatibility reaction is genetically governed by a single locus designated as S with multiple alleles whose number can go more than 100 in some species such as Trifolium pretense. East has estimated that this occurs in more than 3000 plant species distributed over 20 families. Lewis classified incompatibility systems into two main groups, namely, heteromorphic and homomorphic and homomorphic system has further been divided into gametophytic and sporophytic types as illustrated below:

To start with let the self-incompatibility be defined.

• Self-incompatibility is the mechanism by which plant can prevent selffertilization.
• Self-incompatibility is defined as inability of a plant producing functional gamete to achieve self-fertilization.
• Self-incompatibility is a genetically based mechanism which controls mating within angiosperm species by imposing a ‘barrier’ between pollination and fertilization.
• The term incompatibility is used to describe the failure of pollen tube to penetrate the full length of the style and to effect fertilization.

Semen is admixture of secretions of testes containing spermatozoa and accessory sex glands. Spermatozoa are formed in the seminiferous tubules of the testes. The tubules contain a complex series of developing germ cells that ultimately form the male gametes. The spermatozoa are unique type of cells containing nucleus (head portion) and a tail. The acrosome is a double walled structure situated between the plasma membrane and the anterior portion of the sperm head and neck connects the sperm head with its tail.

Semen collection is the most important component of any frozen semen production programme as a high quality end product is not possible unless the raw material is of excellent quality. Therefore, all care should be taken to collect semen aseptically with the aim to harvest the best quality neat semen for processing. The person collecting semen should understand bull’s behaviour and should be friendly with him. Professional bull management results in increasing sperm output and enhancing productive life of the bulls. One must know potentials and limitations of the reproductive capacity of bulls. A highly professional and dedicated team of bull handlers and semen collectors is required for this purpose. The persons involved in bull management should be familiar with bull’s sexual behavior and male reproductive physiology. Preferably a veterinarian should collect semen.

Semen collection in bulls and buffalo bulls

Semen collection from domestic animals is an art and skilled job to get maximum quantity and quality of an ejaculate. Ejaculation of semen in a male is a complex process and consists of several events sexual arousal, courtship, erection, penile protrusion, mounting, intromission, ejaculation, orgasm like reaction and dismounting. Ejaculation is the result of neuro-muscular stimulation that starts in the vas differentia and accessory sex glands. The semen ejaculation is finally brought about by the rhythmical contractions of penile musculature and urethra. The muscular contractions proceed progressively in waves, forcing the semen out of the external urethral orifice. To get good quality semen, the bulls must undergo all the related events of ejaculation. The semen collectors should have knowledge of inhibitory and stimulatory factors for the act of ejaculation in male domestic animals. The stimulatory factors are:

• Semen cryopreservation – It is the process of preserving the semen in a suitable medium at an ultra-low temperature which reduces spermatozoa metabolism with the least production of metabolic waste products of sperm cells to prolong their life span. • Every fall of 100 C temperature decreases the metabolic rate of spermatozoa to half. Principle of various components involved in cryopreservation 1. Low temperature • Reduce metabolism (negligible) and least metabolic waste product • Decrease solute solubility leads to increased viscosity and physical resistance • Reduce motility • Prolong life span 2. Protection from cold shock and cryoinjury • When sperm cells are subjected to a reduction in temperature during the freezing process, there are: • Sperm membrane damages and lead to leakage of intracellular components like enzymes, ATP, K+ , cholesterol, lipoproteins etc. • Irreversible abnormality in motility pattern (bending of sperm tail)

Semen dilution/ extension is done to meet the following objectives

1.    To preserve the fertilizing potential of semen for a long period of time

2.    To increase the number of services per ejaculate. Ideally approximately 500 cows/ buffaloes can be inseminated from diluted/ extended semen of  a single ejaculate.

3.    Extenders provide the spermatozoa with a medium in which they are able to remain viable and fertile for a prolonged time period.

In order to be an ideal extender, it should be able to provide conducive environment to prolong sperm survival and modify the sperm structure to prepare them for freezing through the following properties:

1.    It should be isotonic with blood and should maintain this during preservation.

The idea behind semen dilution is to extend its volume without affecting its fertility so that many females can be bred from an ejaculate. The basic components of semen extender are Tris buffer, fructose, glycerol, egg yolk and antibiotics.

Semen evaluation alone should not be interpreted as the sole indicator of the fertility of bulls but it will provide significant information of the sexual apparatus. After receipt of the semen sample in the laboratory, it is kept in a hot water bath at 350C until the evaluation is complete. One has to prevent cold shock to the living sperm cells during the evaluation process. All the glassware and other items coming directly or indirectly in contact with the sperm cells should be sterilized properly and kept ready in a thermostatically controlled cabinet at body temperature. Sudden changes in exposure of semen to cold or hot temperature results in higher dead spermatozoa or sperm agglutination. Semen should not be exposed to sunlight, wind, chemicals, smoke, vibration and water. A single laboratory test is not sufficient to assess the semen quality and semen should be examined within a shortest possible time after ejaculation as mentioned below (Table 9.1).

Microscopic examination 

A phase contract microscope with biotherm (37o C) is necessary for correct evaluation of semen because the refractive index of spermatozoa differs slightly from that of the surrounding medium. The ordinary bright field microscope will not provide sufficient contrast between the spermatozoa and the medium. Under phase contrast microscope, the object will appear dark on a bright background. This is achieved by reducing the light passing through the object by half a wavelength compared to the light passing through the medium. The eyepiece has a magnifying capacity of 10X while the objectives have 10, 40 and 100X. This will provide the microscope the magnifications of 100, 400 and 1000. The lenses and eyepiece should be kept clean by wiping with tissue paper and distilled water. Xylol can also be used to remove greasy material. The microscope has to be kept in one place and covered with Perspex cover when not in use to avoid dust accumulation. Personnel familiar with the operation of a particular microscope alone should be allowed to handle the microscope, since lot of differences exist between different makes of microscopes. 

Good quality semen is more acidic than semen with lower sperm concentration. In contrast, bacterial contaminated semen and semen with more dead spermatozoa evolve ammonia that will increase pH of semen. In orchitis, seminal vesiculitis and epididymitis the pH of semen will be alkaline due to presence of pus. In azoospermic or necrozoospermic semen, the pH may be neutral or alkaline. pH variation may be due to change in season/climate and frequency of successive ejaculates. Depending on the concentration and activity of spermatozoa, the pH of semen varies. The narrow range pH (BDH) paper are more convenient in routine work. The first change in color is matched with color on the cover of booklet. Use of BDH capillary set is time consuming whereas digital pH meters are also being used. The normal pH range is depicted in Table 11.1.

Semen is needed to be extended with a suitable medium and cryopreserved without affecting its survivability and fertility for the purpose of inseminating female artificially. Qualities of Ideal Extenders • Semen extender is a nutrient media which provide energy to spermatozoa, protection from osmotic shock, thermal shock and various metabolic wastes for prolonging the life span of sperm cell with maintaining the acceptable fertilizing capacity. A semen extender should have qualities to protect spermatozoa during dilution and cryopreservation. These qualities may be : 1. Preserving sperm cell integrity (membrane, cellular, mitochondrial and acrosomal integrity etc) 2. Maintenance of osmotic pressure (isotonic; 280-300 mOsm/l) similar to seminal plasma 3. Providing nutritive elements as energy source for sperm metabolism (aerobic & anaerobic metabolism)

• After equilibration, a pre-freeze evaluation of semen is done. Pre-freeze motility should be more than 70% at 370 C which makes the semen eligible for freezing. Semen Packaging • Semen is packaged in suitable container like pellets, glass ampoules, tupol (polyethene tubes) and semen straws. • In the Ampoule method, semen is packed in glass ampoules and stored in LN2 . Here labeling and handling is easier with less chances of contamination. But more storage space, more time taking to thaw and the use of glass catheter for insemination make their the use less convenient. • In Pellet methods, diluted semen is frozen by pouring it into the holes (0.1, 0.2 ml) made on dry ice (Solid CO2 at 790 c) and these pellets (frozen semen balls) are stored in LN2 . Here glycerolization is not needed as well as process is also quick but labeling is difficult and the chances to get contaminated are more. Handling pellets for insemination is also difficult (breakage or getting stuck to forceps during retrieval).

Objectives
• To introduce the concept of seminars and conferences.
• To impart knowledge on organizing seminars and conferences.
• To highlight the necessity of such platforms for intellectual and professional exchange.
• To provide insights into the qualities of effective seminars and conferences.
Introduction
Seminars and conferences are platforms for intellectual exchange that have grown significantly in scope and purpose over time. Originally restricted to academic settings, these forums have become indispensable in professional environments. Traditionally, they allowed students and researchers to present their findings through oral or written reports. However, in the modern era, characterized by unprecedented advancements in science and technology, the need for structured intellectual engagement has increased.
These gatherings offer an excellent opportunity for individuals to think collectively, solve complex problems, and plan strategically. They providethe necessary environment for brainstorming and collaboration, ensuring th  efficient use of both human and material resources. In this century of rapid technological evolution and global connect ivity, seminars and conferences serve as crucial tools for learning, networking, and driving innovation.

INTRODUCTION

“An insect is like an old-fashion soldier: it does what it is ordered to do, and when it has no orders it does nothing” (a citation from Wright, 1963). The orders are very often given as chemical signals that induce certain behaviour or change the course of development in the insect. Chemical communication appears to be the primary mode of information transfer in insects. These chemicals are able to modify the behaviour of a perceiving organism at sub-micro/nanogram levels and are known as semiochemicals. The term is derived from the Greek Word Simeone, meaning a mark of a signal. These behaviour modifying chemicals are divided into two broad categories.

Introduction

Spatial variation structure of soil properties is a key input for digital soil mapping and generally determined through geostatistical techniques (Webster and Oliver 2007). In geostatistics, spatial variation is expressed by semivariogram ?(h) , which measures the average dissimilarity between data separated by a vector h. It is generally computed as half of the average squared difference between the components of data pairs:

Senna (Cassia angustifolia Vahl.) popularly called as ‘Sonamukhi’ is widely used medicinal herb in Ayurveda, Unani and also in Allopathic system of medicine. It is well known for its purgative activity (Bentley and Trimen, 1999). The plant is known by various names in common conversation likes Sennai, Sona, Sonamukhi, Sennamukki, Sonpar, etc.  Presently, there is a growing demand of senna  dry leaves and processed products in the national as well as in international markets. In recent years, its cultivation has gained momentum in arid and semi- arid parts of Rajasthan and Gujarat due to its diversified adaptability. It has also been widely adopted by the farmers because of its low cost of cultivation with yield stability. Its main characteristics viz., drought hardy, perenniality, non-palatability to animals has also attracted the farmers for its popularity. Moreover, the senna crop is eco-friendly as it can be utilized for wasteland, sand dune stabilization and desert development (Bohra and Sankhla, 1997; Tripathi, 1999).

Botany: Senna, Cassia angustifola belonging to the family Leguminosae is a perennial 1-2 m height undershrub. The stem is erect, smooth, and pale green to light brown with long spreading ascending branches. Leaves are compound with four to eight pairs of leaflets. The full grown leaflets are bluish-green to palegreen in colour and emit a characteristic fetid smell when crushed. The flowers are small and yellow and axillary arranged racemes. The pods are broadly oblong about 5-8 cm long and 2-3 cm broad, green in beginning and change to greenish-brown to dark brown on maturity. Each pod has 5 to 7 ovate, compressed, smooth, dark-brown seeds.

Varieties : KKM - 1, Anand Late Selection, ALFT-2 and Sona

Soil and climate: In Tamil Nadu, it is grown in sandy or sandy loam or laterite soils. It is a hardy warm weather crop grown under rainfed and irrigated conditions. Senna is also cultivated successfully on black cotton soils. It has a great tolerance to high soil salinity, however, shedding of some lower leaves often occurs. The soil pH suited for cultivation is 7.0-8.5. But, the most suitable to sandy loam to loam soils which are more friable and well drained.

Organ of vision (Eye)

The vision is by far the most used of the five senses and is one of the primary means that is used to gather information from the surroundings. The organ of vision or the bulb of the eye is contained in the bony socket called the orbit in the skull. The bulb of the eye (eyeball) is embedded in the fat of the orbit. Associated with the eyeball within the orbit are certain accessory structures viz. the muscles, fasciae, eyelids, conjunctiva and lacrimal apparatus.

Orbit

The orbit is the cavity or socket in the skull wherein the eyeball and its accessory structures (appendages) are situated. The orbit is continuous caudally with the temporal fossa. The axis of the orbit which is usually considered as running between the optic foramen and the middle of the socket is directed rostrad, laterad and dorsad. The medial wall of the orbit is formed by the frontal, lacrimal and the presphenoid (wing) bones of the skull. It is concave and smooth. The medial wall in its rostral part presents a fossa that is called the lacrimal fossa which accommodates the lacrimal sac along with the lacrimal gland. Caudal to the lacrimal fossa is a small depression for the attachment of obliquus ventralis muscle. The dorsal wall of the orbit is formed by the frontal and partly by the lacrimal bone. The supraorbital foramen, an opening of the canal perforating the root of the zygomatic process, is situated in the dorsal wall of the orbit. The ventral wall is slightly rough and is formed by the zygomatic bone, the zygomatic process of the temporal bone, the zygomatic process of the frontal bone and the part of the maxilla bone. The lateral wall (rim) of the orbit is formed by the zygomatic process of temporal bone and the temporal process of the zygomatic bone. Several foramina and/ or fissures for the passage of the vessels and nerves are located in the walls of the orbit. These include the optic, alar, oval, supraorbital, ethmoidal, lacrimal, maxillary, sphenopalatine, and the orbitorotundum foramen.

Detection of sensations allow the body to be aware of changes (or stimuli) that occur in the environment or inside the body. These senses permit the central nervous system to produce reactions for the stimuli and maintain body homeostasis. Somatic senses (“soma” means body) detect touch, pain , pressure, temperature, and tension on the skin and in internal organs. Special senses detect the sensations of taste, smell, hearing, equilibrium, and sight, only in special sense organs in the head region. All senses are detected by sensory receptors, and after integration and processing being done in the central nervous system, motor nerves produce a response.

Fishes use their sense organs to detect their bodies and their environment. Sense organs include the eyes, the lateral lines, the nostrils, the olfactory organs and the taste organs. Each of these sense organs is equipped with sensory nerve endings. Most fish possess highly developed sense organs to detect smell, sight, hearing, taste, touch, temperature, etc.

27.1 Olfaction in Fishes

27.1.1 Introduction

The highly specialized organs that receive physical and chemical stimuli from the environment and various body parts, and transform them into stimuli are called sense organs or sensory receptors. These organs are closely associated with nervous system. The physical stimuli such as change of heat, light intensity and quality, acoustical stimuli and chemical stimuli like hear, taste, smell, touch, lateral line etc are received by the sense organs such as ear, eye, nose and others. These are more prominent sense organs. Less obvious ones in fishes are sensory crypts and papillae, ampullae of Lorenzini and Savi.

The crustaceans have various sense organs whose action are mediated through the nervous system. Crustacean antennae are important sites for the reception of environmental information, mainly chemical, and aesthetases, the olfactory hairs on the first pair, are usually well developed. The aesthetases help not only in locating food but also in recognizing other individuals and their sexual state.  The frequent grooming of the antennae by many decapods prevents fouling of the receptor sites (Bauer, 1971).

Each optic vesicle grows outwardly until it comes into contact with the surface ectoderm. At this point, the optic vesicle induces the overlying ectoderm to thicken and to invaginate against the optic vesicle. The optic vesicle becomes concave and convert into double walled optic cup. The attachment of optic cup to the brain is called optic stalk. The space between inner and outer walls disappears as they come opposed. Since invagination of optic cup occurs at the ventral margin of the vesicle a groove is formed in ventral rim of the cup which extends along the ventral surface of the optic stalk (choroid fissure) which closes at the end of embryonic period. The groove and the notch in the optic cup are referred to collectively as the optic fissure. The optic fissure begins to close by fusion of its edges soon after the optic cup is completely formed. While it is open, the fissure allows a branch of the choroid artery (Hyaloid artery) into the cavity of the optic cup.

With the development of the optic cup the lens placode invaginates into rim of the optic vesicle and forms lens vesicle. The lens vesicle loses contact with the surface ectoderm and positioned at the opening of the optic cup and forms lens.

The sense organs in an insect body are distributed on different parts and respond to a given stimulus such as light, sound, touch, chemicals etc. The sense organs may be classified as • Visual organs (or) photoreceptors • Auditory organs (or) organs of hearing

• Chemoreceptors which respond to chemicals

• Tacticle receptors which respond to touch

• Gustatory receptors which respond to taste.

Photoreceptors

Light is perceived by insects through a number of different sense organs and these are the organs that react with light and useful for vision. These are of different types, but most important are the compound eyes.

Compound eyes

One of the major goals in agricultural crop management is to achieve maximum yield with minimum investment while maintaining a good quality of the crop produce. Crop infestation due to insects, diseases, and weeds are some of the major factors responsible for loss in crop yield. Further, an efficient Precision Agriculture Crop Management System is one, which is capable of precisely detecting the crop yield indicators (or crop health parameters) at an early stage and can predict the yield at any point of time of the crop cycle.

Sensor is a physical device used to detect manifestations or variations in a process value and collect data in real time assessment mode for measuring and predicting system/device performance and finally analyzing it to attain a specific task or application. Sensor technology is now-a-days used for interdisciplinary applications for data collection, system analysis and monitoring.

1. Introduction
Precision farming, often referred to as precision agriculture, is an advanced agricultural management approach that leverages technology and data-driven strategies to optimize various aspects of farming operations. At its core, precision farming involves the precise measurement and control of variables like soil conditions, crop growth and environmental factors to enhance productivity, sustainability and resource efficiency. This approach encompasses use of a wide range of automated technologies, including Global Positioning System (GPS), Geographic Information Systems (GIS), remote sensing, sensor networks and automated machinery.
The significance of precision farming lies in its potential to revolutionize agriculture by addressing sustainability and conservation of resources. Precision farming is able to tailor farming practices to specific field conditions. This sitespecific management approach minimizes resource wastage, incumbent costs and environmental hazards. It enhances crop management through real-time monitoring and data analysis. By the use of GPS fitted automated machinery, drones and robotic harvesters and advanced decision support system labour costs are reduced and efficiency is increased (Gebbers and Adamchuk, 2010).By employing soil sensors, and satellite imagery, farmers can gain valuable insights of soil moisture, nutrient levels and pest infestations which helps in irrigation scheduling and adequate fertilizer application (Srinivasan et al., 2019). In contemporary agriculture, the need for sensor-based approaches in soil management has become increasingly apparent. These approaches harness cuttingedge technology and data-driven solutions to optimize soil health, crop production and resource utilization. One of the primary advantages of sensor-based approaches is their ability to monitor soil moisture levels. Soil moisture sensors, such as those based on time-domain reflectometry (TDR) or capacitance technology, provide continuous data on soil moisture content at different depths (Dzikiti et al., 2012). In addition to monitoring moisture and nutrients, sensors can assess other vital soil parameters. Soil pH sensors help maintain the optimal pH level for crop growth, as soil pH can affect nutrient availability. Compaction sensors identify areas of soil compaction, allowing for targeted tillage practices to alleviate compaction and improve root growth. These are just a few examples of how physical parameter sensors can address soil health challenges, as documented in studies by Marchetti et al. (2018) which emphasizes the role of sensors in mitigating soil erosion. Chemical parameters sensors like soil nutrient sensors, such as ion-selective electrodes, can measure key nutrients like nitrogen, phosphorus and potassium. This information enables farmers to tailor their fertilization practices with pinpoint accuracy through variable rate technology (VRT) (Zhao et al., 2018). Moreover, sensor data can be integrated with Geographic Information Systems (GIS) and global positioning systems (GPS) to create detailed soil maps, aiding in sitespecific management strategies.

Sensor is a device which converts environmental parameters into electrical signals. In the broad definition, it is a device, module, machine, or subsystem which is designed to detect events or changes in the environment and send the information to other electronics components. An actuator is a component of a machine which is responsible for moving and controlling a system. A microcontroller is a small computer on a single metal-oxide-semiconductor (MOS) integrated circuit (IC) chip. This chapter explains the microcontroller development boards and their components along with the classifications of sensors and actuators.

4.1 Classification of Sensors

The sensors can be classified on the basis of different areas as follows-

i. Classification based on Application

Sensors are chosen on the basis of application where they need to be implemented like Industrial process control, measurement and automation, Automobiles, Consumer electronics, Aircraft, Medical products etc. As with change in application the selection criteria changes, so application needs to be considered.

SENSORY EVALUATION OF FOOD

When the quality of a food is judged or evaluated by the senses (taste, smell, sight, touch and hearing), it is said to be a sensory evaluation. Since food is prepared for the primary purpose of being eaten and enjoyed through the senses, sensory evaluation is most appropriate. No machine has yet been devised that can totally substitute for the human senses in evaluating the quality of human food. However, the human instrument used in sensory evaluation is very complex and many problems need to be managed as data are collected and analysed. Computers are generally used to analyse data from sensory evaluations and may also be used to collect information firsthand.

Flavour perceptions are difficult to characterise verbally, for example, think about how a strawberry tastes, then try to describe it some one else. In food research small groups of trained individuals called juding panels or sensory panels are commonly used to determine differences among food samples. These panels often consist of from 5 to 15 individuals who have had training and experience in testing the particular food products being evaluated.

Principles
The quality of foods can be defined as the ‘composite’ of those ‘characteristics’ that differentiate individual unit of a product and have significance in determining the degree of acceptability of that unit by the consumer. The overall quality refers to technological, physiological, chemical, microbiological, nutritional; and sensory parameters to achieve the wholesome food. Sensory quality attributes such as taste, colour, texture, flavour and overall quality of any food products were evaluated by 9- point Hedonic rating test is used for the purpose of evaluation. This test measures the consumer’s acceptability.

1. INTRODUCTION AND IMPORTANCE

Sensory evaluation is one of the important methods of evaluation of the quality of food. Without the sensory evaluation of a product whether it is fresh or processed, it cannot be launched in the market. All the other methods like physical, chemical and microbiological fails for the product development if sensory evaluation is ignored as the final acceptance can come from the sensory evaluation only. So sensory evaluation has got an upper edge as compared to the other methods of food quality evaluation. However, a collective approach of quality evaluation of a product that includes the physical, chemical, microbiological and sensory evaluation is the most acceptable approach today.

In the past, human sensory perception had been the only mean of assessment of product quality as illustrated by the classical examples of cooks who knew how to mask the off-notes long before the microbial assessment of quality came into existence. Everybody relied on the sensory evaluation of food as a criterion of quality assessment. In the past, even the kings depended upon “tasters” to assure that the food was suitable for their consumption in the past. The role of sensory organs in sensory evaluation of food is shown in Table 1. But later on, with the development of instrumentation, sensory analysis was overlooked and the instrumental methods were preferred as they were supposed to provide absolute measures of quality. Consequently, the product quality was traditionally determined by physical, chemical and microbiological criteria with the assumption that the products meeting the prescribed specifications in the above parameters would automatically meet the desired sensory quality. However, soon it was realized that without sensory evaluation, the acceptability of a product cannot be determined.

Introduction

Quality is the ultimate criterion of the desirability of any food product to the consumer. Overall quality depends on quantity, nutritional and other hidden attributes along with sensory quality. Sensory quality is of great importance to both processors and consumers, since it attracts consumers; it satisfies consumers’ aesthetics and gustatory sense. Sensory quality is the combination of sensory senses of perception responsible for choosing and eating a food.

According to Institute of Food Technologists and the American Society for Testing and Materials, sensory evaluation is a scientific method used to evoke measure, analyze, and explain those responses to products as perceived through different senses like sense of sight, smell, touch, taste, and hearing (Stone and Sidel, 2004). Sensory evaluation gives a general rule for the preparation and serving of samples under controlled conditions so that unfair decisions are minimized. People for sensory evaluation are often placed in individual test booths so that the judgments they give are true and do not reflect the opinions of those around them.

Samples with random numbers are given to the evaluators so that they do not form judgments based upon labels, but rather on their sensory experiences. Products may be given in different orders to each evaluator to help measure and to ensure internal validity by controlling the potential confounds created by sequence and order effects. To control unwanted variation and to improve test precision, standard procedures may be established for sample temperature, volume, and spacing in time, as needed.

Sensory evaluation or testing is a quantitative science in which numerical data are collected to establish lawful and specific relationships between product characteristics and human perception. Sensory methods draw heavily from the techniques of behavioural research in observing and quantifying human responses. For example, we can assess the proportion of times people are able to discriminate small product changes or the proportion of a group that expresses liking for one product over another. Another example is having people generate numerical responses reflecting their perception of products taste and smell.

Sensitivity-Threshold tests Sensitivity tests are conducted to assess the ability of individuals to detect different tastes, odors and feel the presence of specific factors in.

.0. Objectives

• To recognize different types of sentences and text
• To demonstrate the correct structure of sentence and text
• To demonstrate the method to transform the tense of sentence
• To idenitify the function of teaching verb tense

2.0. Basic Sentence Structure

2.1. Subject and Predicate

In the following short sentence.

INTRODUCTION

A mixture is a combination of two or more elements or compounds in any proportion so that the components do not lose their identity. Most materials in our world are mixtures and very few materials are pure substances. Foods are complex mixtures of compounds and the extraction or separation of food components is fundamental for the preparation of ingredients to be used in other processes. Separations usually aim to remove specific components in order to increase the added value of the products, which may be the extracted component, the residue or both. Purposes include cleaning, sorting and grading operations, extraction and purification of fractions such as sugar solutions or vegetable oils, recovery of valuable components such as enzymes or flavour compounds, or removal of undesirable components such as microorganisms, agricultural residues or radionuclides. For example, cooking oils from oilseeds or gelatin from connective tissue; or for retrieval of high value compounds, such as enzymes (e.g. papain from papaya for meat tenderisation or rennet from calf stomachs for cheese making). Other types of separation methods are used to sort foods by separating them into classes based on size, colour or shape and to clean them by separating contaminating materials.

Agarose gel electrophoresis is used to resolve DNA fragments on the basis of their molecular weight. it will be visulaized by exposing to UV light. Principle: As the phosphate backbone of DNA is negatively charged, the basic principle is the migration of DNA molecules from negative (cathode) to positive (anode) charge under constant electric field. The DNA will be separated mainly on the basis of their size, DNA conformation, concentration of gel and voltage. The distance travelled by the DNA molecules tell us about their molecular weight, where smaller DNA fragments will travel farther than the larger ones due to constant mass/charge ratio of DNA. The separated DNA molecules will be then visualised under UV light in gel documentation system after staining with suitable dye.

Objective: To estimate qualitatively various chlorophyll fractions

Materials Required: Leaf material, acetone, petroleum ether, distilled water, methyl alcohol, potassium hydroxide, diethyl ether, separating funnels, stand beakers and conical flasks.

Principle: In biological systems the molecule absorbing radiant energy in the visible range is referred as a pigment. To the human eye these pigments are coloured: chlorophyll is green, carotenoids are red or yellow, xanthophylls is yellow and phytochrone is blue. These pigments are complex molecules. Chlorophylls are the most important pigments active in photosynthesis. At least nine different types of chlorophylls are known – chlorophyll a, b, c, d, e bacteriochlorophylls a and b and chlorobium chlorophylls 650 and 660. Chl a and chl b are best known pigments. In addition to chlorophyll, carotenoids, xanthophylls etc. Are also present as accessory pigments. The chlorophylls are directly involved in photosynthetic electron transport the other pigments serve as accessory pigments and they also serve the purpose of light harvesting.

There are different organic molecules are soluble in different organic solutions, however, their solubility is differential in different chemicals. Based on the nature the chlorophyll pigments can be separated and identified.

The various unit operations of food process engineering applied to solve the problem of changing the compositions of solutions, mixture and solids. Often these operations must be conducted on large scale to meet the demands of a large manufacturing plant. In food processes engineering these operations are often referred to as separation / concentration / extraction / purification process. Usually these operations are directed towards separating substances into its component parts or concentrating a particular substance from another.

Acts especially on the portal system, with venous congestion. Stasis and thereby ptosis of viscera and weariness and misery. Weakness, yellow complexion, bearing-down sensation, especially in women, upon whose organism it has most pronounced effect. Pains extend down to back, chills easily. Tendency to abortion. Hot flashes at menopause with weakness and perspiration. Upward tendency of its symptoms. Easy fainting/ Ball" sensation in inner parts. Sepia acts best on brunettes. All pains are from below up. One of the most important uterine remedies. Tubercular patients with chronic hepatic troubles and uterine reflexes. Feels cold even in warm room.

The most important indications of Sepia are in the problems of women relating to the uterus. It has been called the best uterine remedy available. The patient feels that all her internal organs would come out of the pelvic region. She has to sit with legs crossed to relieve this feeling. Sepia is a chronic remedy. It can take care of long standing problems.

It is caused by the entry of the bacteria in to the blood.

The pathogenetic bacteria or their products usually enter the blood through some break in the skin or mucous membrane. Although sepsis may be more easily traced to infection through tears in the parturient canal and other wounds, yet many cases have their origin in the respiratory organs, digestive tract including the teeth and other organs or tissues. Suppuration in any part of the body like otitis, dental or rectal fistula may give rise to sepsis. Gonorrhea or the infections may be directly the cause of sepsis or indirectly by leaving channels for the invading organisms. The most frequent organisms are the staphylococci, although ten or twelve others have been found. Sepsis affects both sexes and all ages.

In the pyemic cases, the abscesses, emboli, thrombi, degeneration of the surrounding tissues, etc., were found most frequently in the lungs then kidneys, spleen and liver. Changes found: blood dark and disintegrated; spleen large and soft; fatty degeneration of the heart; kidney large, pale with prechynmatous changes; liver large with fatty degeneration.

Abstract

Sequence alignment is the positioning of DNA, RNA, or protein sequences with each other to identify the regions of identity, which may be the result of functional, structural, or evolutionary relationships between the sequences. Therefore, sequence alignment is the process of aligning two sequences to achieve the maximum levels of identity and conservation. This chapter deals with the basic concept of sequence alignment and the tools associated with multiple sequence alignment. Further, it describes various matrices used in sequence alignment.

SCARs are DNA fragments amplified by the Polymerase Chain Reaction (PCR) using specific 15-30 bp primers, designed from nucleotide sequences established in cloned RAPD (Random Amplified Polymorphic DNA) fragments linked to a trait of interest. By using longer PCR primers, SCARs do not face the problem of low reproducibility generally encountered with RAPDs. Obtaining a codominant marker may be an additional advantage of converting RAPDs into SCARs. However, SCARs may exhibit dominance when one or both primers partially overlap the site of sequence variation. SCARs are locus specific and have been widely applied in gene mapping studies and marker assisted selection (Paran & Michelmore, 1993).

Introduction

DNA sequencing is the process of determining the nucleotide order of a given DNA fragment. The most commonly used sequencing method is the dideoxy method. This method uses dideoxynucleotide triphosphates (ddNTPs) which have an H on the 3’ carbon of the ribose sugar instead of the normal OH found in deoxynucleotide triphosphates (dNTPs). Dideoxynucleotides are chain terminators. In a synthesis reaction, if a dideoxynucleotide is added instead of the normal deoxynucleotide, the synthesis stops at that point because the 3’OH necessary for the addition of the next nucleotide is absent (Sanger et al., 1977).

6.1  Write True/False

Q.1    A procedure to make an inference about the unknown values of parameters of one or more than one distribution in which the sample size say n is a ramdom variable, is known as “Sequential procedure.”
Q.2    The principal feature of sequential procedure is a ‘Sampling Scheme’ which provides a rule under which one decides at each stage of sampling whether to stop or continue the sampling work.

Introduction

Silk also known as the “Golden Fibre” is admired all over the world for its lustre, strength and smoothness. Sericulture industry is an ecofriendly agro based activity of mulberry cultivation, silkworm rearing and production. It is a labour intensive, rural cottage industry providing subsidiary employment and supplementing the income of semi-literate and semi-skilled poor workers throughout the year [Chanotraet al., 2019]. The term ‘sericulture’ includes economic activities which receive poor workers in the value addition at each stage like (i) raising plants for feeding the silk-worms (in the form of the mulberry plantation); (ii) production of disease-free silkworm layings (dfls), eggs, or seeds; (iii) indoor rearing of silkworms till the cocoon stage which produces silk (about 30-day egg-to-cocoon cycle), and (iv) sale of silk cocoons produced.

Silk industry can be broadly classified into; (a) sericulture, (b) post-cocoon technology – reeling (yarn production), spinning and twisting of silk yarn from the cocoons; and (c) weaving, fabric production, printing and dyeing, finishing, garment designing, marketing etc. These activities also provide the auxiliary enterprises of by-product utilization and machine manufacture including spun silk yarn manufacture and pupae oil extraction, thus creating livelihood for the small and marginal farmers and labour force.

Asia is the key producer of silk in the world producing over 98.5 per cent of the global output. There are more than 40 silk producing countries, but the majority of its production comes from China and India, followed by Brazil, Uzbekistan, Thailand, Vietnam, Korea and Japan. Unlike temperate countries, India has a distinct advantage of practising sericulture all around the year, as a result of its tropical climate, yielding a stream of about 4-6 crops (Savithri and Sujathamma, 2019).

Silk is a way of life in India. Over thousands of years, it has become an inseparable part of Indian culture and tradition. No ritual is complete without silk being used as a wear in some form or the other. Sericulture and Silk Textiles Industry is one of the major sub-sectors comprising the textiles sector. Sericulture is an agro-based cottage industry. Sericulture refers to the mass-scale rearing of silk producing organisms in order to obtain silk. Sericulture is an agro-based labour intensive industry. The major activities involved in a sericulture industry are:

1. Cultivation of silkworm food plants
2. Rearing of silkworms for the production of raw silk
3. Reeling the cocoons for unwinding the silk filament and
4. Other post-cocoon processes such as twisting, dyeing, weaving, printing and finishing.

India occupies second position among the silk producing countries of the world, next only to China. Sericulture as a farm enterprise is highly suited to rural poor, especially small and marginal farmers and other weaker sections of the society, since it requires low investments but provides good and quick returns at individual family level. Several socio-economic studies have established that cost-benefit ratio in sericulture is highest compared to agricultural crops. Though there are limitations to the number of broods that can be raised per year in Himalayan region due to ecological conditions, net returns from sericulture activities are quite remunerative and effectively supplement the rural economy through part-time employment opportunities and utilization of local resources.

Introduction

Ever since its discovery, silk as a unique product of a plant-animal interface, continues to reign supreme despite the onslaught of natural and man-made textile fibres, because it is exclusive and the most beautiful of all textile fibres. It is associated with comfort, festivity and fashion.

Sericulture has established itself as an economic activity with a rural-base. It presents an intriguing example of an agro-industry whose potential to act as a safety-net for the poor in rural areas is unquestionable. From “Soil to Silk” activities, sericulture creates around 6 million person-years of incomegenerating opportunities. It generates employment @ 11 man-days per kg of raw silk production in a year in associated upstream and downstream activities. Sericulture is thus a labour-intensive cottage industry in all its phases, namely, host plant cultivation, silkworm rearing, silk reeling, and other post-cocoon processes such as twisting, dyeing, weaving, printing and finishing.

Introduction

Sericulture is regarded as a significant rural and cottage industry in India. It can generate more income in addition to agricultural crops. Although being viewed as a secondary occupation, sericulture may now be practiced on a large scale due to technological advancements. Since it provides a steady source of revenue, cocoon production and cultivation could be seen as a vital economic tool for the improvement of rural communities. It spreads its welfare-raising distributive impact both in the rural and urban sectors of society throughout its vertical process of production (from the rearing of silkworms to the fabrication of silk goods). Although farmers in rural regions engage in sericulture operations, most of the silk is produced in urban towns and cities through weaving. As a result, silk and sericulture are interconnected with both the agrarian and cottage industries, having a broad-based distributive effect on the creation of jobs and revenue. The employment generation pattern of the sericulture sector has been divided into two main categories by the Indian Sericulture Industry: 1) Direct employment, which includes mulberry cultivation, leaf harvesting, and silkworm rearing. 2) Indirect employment examples include reeling, twisting, weaving, printing, dyeing, finishing, and processing silk waste.