Informatics Publishing Limited

Anand Kumar Mishra ¹, Mohit Arya ², R. Mathur ³, R. B. Gupta ⁴

Affiliations
1 Department of Zoology, Govt. P. G. College, Shivpuri, M. P., IN
2 Department of Zoology, Govt. K. R. G. P. G. College, Gwalior, M. P., IN
3 School of Studies in Zoology, Jiwaji University, Gwalior, M. P., IN
4 Department of Zoology Govt. S.M.S. Model Science, College, Gwalior, M. P., IN

Abstract

The present work is aimed at assessing the water quality index (WQI) for the groundwater of Shivpuri town. This has been determined by collecting groundwater samples and subjecting them to a comprehensive physico-chemical analysis. For calculating the WQI, the following 12 parameters pH, TS, TDS, TSS, EC, total alkalinity, magnesium, calcium, total hardness, chloride, sulphate and nitrate were considered. The high value of WQI was found to be mainly due to higher values of iron, nitrate, total dissolved solids, hardness, fluorides, bicarbonate and manganese in the groundwater. The results of analyses have been used to suggest models for predicting water quality. The analysis reveals that the groundwater of the area needs some degree of treatment before consumption, and it also needs to be protected from the perils of contamination.

Keywords

Groundwater Quality, Water Quality Index (WQI), Shivpuri Town.

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Anand Kumar Mishra ¹, Mohit Arya ², R. Mathur ³

Affiliations
1 Department of Zoology, Govt. P. G. College, Shivpuri, M.P., IN
2 Department of Zoology, Govt. K.R.G. P.G. College, Gwalior, M.P., IN
3 School of Studies in Zoology, Jiwaji University, Gwalior, M.P., IN

Abstract

Due to rapid increase in population, industrialization and agricultural practices most of the natural water resources get polluted. Disposal of untreated or partially treated industrial effluents and sewage into surface waters is one of the major environmental problems. The study was carried out on Jadhav Sagar lake in Shivpuri town for a period of April 2006 to March 2007. Jadhav Sagar lake is one of the oldest water bodies which is situated in central part of the Shivpuri town. In the past, it represented the source of drinking water and fish culture. In recent times it has changed considerably due to human interference in the form of encroachment and development of residential areas, and dumping of waste and sewage. The results showed that the Jadhav Sagar lake is polluted and the water cannot be used for human needs and fish culture. The water quality of lake is deteriorating rapidly due to intense human activities and influx of pollutants from surrounding.

Keywords

Jadhav Sagar Lake, Water Quality, Pollution, Physico-Chemical, Characteristics.

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Sadhna Raghuvansi ¹, Anand Kumar Mishra ², Mohit Arya ³

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

Abstract

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.

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Ramashish Prajapati ¹, Mohit Arya ², Anil Sharma ²

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

Abstract

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.

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Dinesh Kumar Karush ¹, Mohit Arya ², Sonia Sharma ¹

Affiliations
1 SOTSHM, IGNOU, IN
2 AIHM, Haldwani, Uttarakhand, IN

Abstract

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.

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