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Ranjitha, K.
- Biometric Based Secured Electronic Voting System
Authors
Source
Biometrics and Bioinformatics, Vol 8, No 5 (2016), Pagination: 107-112Abstract
The voting process is been fully manual and paper based. This process can be overwhelming, time-consuming and prone to security breaches and electoral fraud. These systems were still prone to electoral frauds and voters has to make tremendous effort in order to cast their ballots. We propose a technology which is the combination of finger print identification and User identification based voting system which will be used to provide security in order to avoid counterfeit voting. The Proposed machine in this system is faster, efficient, reliable, error free and secured as compared to previous voting system. Its main feature is ease to operate, avoid illegal voting and time consumption and reduce manpower.
Keywords
Voting, Security, Fingerprint, Counterfeit, Proposed Machine.
- Evaluation of New Grape Hybrids and French Cultivars for Wine Production
Authors
1 Division of Post Harvest Technology, ICAR - Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru - 560089, Karnataka, IN
2 Division of Fruit Crops, ICAR - Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru - 560089, Karnataka, IN
Source
Journal of Horticultural Sciences, Vol 9, No 1 (2014), Pagination: 74-77Abstract
This study aimed at evaluating newly developed hybrids and recently introduced cultivars of French grapes grown in mild tropics of South India for quality wine production. Wines produced from French grapes, viz., Cabernet Sauvignon, Shiraz, Pinot Noir, Sauvignon Blanc, Chenin Blanc and Ugni Blanc scored 15.0 -16.8 in the Davis Score Card for organoleptic analysis. Wines from red Hybrid 18/10 possessed phenolic content of 2097mg/l, had a brilliant colour and sensory score of 13.1. Hybrid 23/2 gave good quality white, dry table wines with a sensory score of 13.4.Keywords
Wine Quality, Grape Variety, Hybrid, Phenolics, Wine Colour.Full Text
- Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
Authors
1 Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore - 560089, IN
2 Division of Plant Physiology and Biochemistry, IIHR, Bangalore, IN
Source
Journal of Horticultural Sciences, Vol 8, No 2 (2013), Pagination: 217-223Abstract
A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans- 2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexa decanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonyl ketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.Keywords
Banana Wine, Head-Space Volatiles, Esters, Fermentation-Derived Aroma, SPME Method.Full Text