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Arya, Mohit
- Flouride in Drinking Water:A Challenge to Public Health
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Authors
Affiliations
1 Department of Zoology, Govt. P.G. College, Shivpuri (M.P.), IN
2 Department of Chemistry, Govt. P.G. College, Shivpuri (M.P.), IN
3 Department of Zoology, C.D. College, Pichhore, Shivpuri (M.P.), IN
1 Department of Zoology, Govt. P.G. College, Shivpuri (M.P.), IN
2 Department of Chemistry, Govt. P.G. College, Shivpuri (M.P.), IN
3 Department of Zoology, C.D. College, Pichhore, Shivpuri (M.P.), IN
Source
The Asian Journal of Experimental Chemistry, Vol 5, No 1 (2010), Pagination: 7-11Abstract
The menace of high fluoride concentration in ground water resources has now become one of the major health related geo environmental issues in many countries of the world. Our country is also confronting the same problem, where the high fluoride concentration in ground water resources and the resultant disease "FLUOROSIS" is widely distributed in nearly 150 districts of 15 states. In Madhya Pradesh during recent years, the problem of fluoride has reached an alarming proportion. The continued consumption of fluoride in excess to 1.5 mg/l either through water, air or food items for a long time may cause dental, non-skeletal and skeletal fluorosis. If it is significantly high in drinking water, it may cripple one for whole life. Fluorosis is one of the incurable diseases and perhaps, the prevention is the only known solution. Today, it has posed serious adverse health effects in many parts of the Indian union. In this paper it is attempted to identify its sources, impact on human health and to develop a strategy to tackle fluorosis in the country.Keywords
Fluoride in Drinking Water, Geo-Environment, Fluorosis, Public Health.- Indian Hospitality Industry: Growth and Emerging Issues
Abstract Views :249 |
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Authors
Affiliations
1 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN
2 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN
1 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN
2 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 1, No 1 (2013), Pagination: 130-141Abstract
The hospitality sector in India is rapidly growing and flourishing with time. It is constantly reinventing itself to compete on an international level. With the Indian economy rising, India is increasingly becoming an extremely sought after tourist and business destination. By the very nature of hospitality as a service industry, its proficient management and successful operation depend largely on the quality offered to the customers. The problem in the hospitality sector is also increasing with its expansion and the demanding customers. This growth will need to be serviced by a substantial increase in infrastructure, including air-road, rail connectivity as well as hotels and restaurants. High standards of service are particularly important in sustaining longterm growth, since success is determined not only by price competitiveness but also by the quality of the services provided. This paper elaborates the issues and constrains relating to the challenges faced by the hospitality industry and also suggested the recommendations to fill the gap. In order to do so Indian hospitality industry needs to be packaged well and one needs to move away from the discriminatory mindset that the hospitality industry has been associated with in the past. Quality in the hospitality and hospitality industry involves consistent delivery of products and guest services according to expected standards. Delivering quality service is one of the major challenges the hotels will be facing in the following years as it is an essential condition for success in the emerging, intensely competitive, global hospitality markets.Keywords
Quality, Service, Hospitality and Tourism.- Chef's Prospective Applications of Molecular Gastronomy in Cuisines of Uttarakhand
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Being the holiest shrines of Hindu, for more than thousand year’s pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience.
Authors
Affiliations
1 SOTSHM, IGNOU, IN
2 AIHM, Haldwani, Uttarakhand, IN
1 SOTSHM, IGNOU, IN
2 AIHM, Haldwani, Uttarakhand, IN
Source
Avahan: A Journal on Hospitalty and Tourism, Vol 5, No 1 (2017), Pagination: 10-19Abstract
Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze.Being the holiest shrines of Hindu, for more than thousand year’s pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience.
Keywords
Molecular, Gastronomy, Spheres, Foam, Local Food.References
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- Karush, D. K., & Garg, G. (2013). Hospitality management institutes and Pahari cuisine: An unexplored combination in promoting tourism: A case study of the hill state of Uttarakhand, pp. 34-35.
- Mehta, P. S., Negi, K. S., & Ojha, S. N. (2010). Native Plant genetic resources and traditional food of Uttarakhand Himalaya for sustainable food security and livelihood. Indian Journal of Natural Product and Resources, 1(1), 89-96.
- Karush. (2013). Role of Hotel Management Institute in developing tourism in Kumaun Region of Uttarakhand. Shodh Drishti - Journal of All Research, 4(7), 475. ISSN: 09766650. Retrieved from MOT http://uttarakhandtourism.gov.in/utdb/cuisine
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- http://www.kmvn.gov.in/showmenus/showsubmenu/22/25
- https://themoleculargastronomyadventure.wordpress.com/2013/12/05/molecular-gastronomy-introduction