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Tripathi, S.
- Screening of Pine Needle's Extractives Against Wood and Bamboo Decaying Fungi
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Authors
Affiliations
1 Wood Preservation Discipline, Forest Products Division, Forest Research Institute, Dehradun, Uttarakhand, IN
2 Forest Pathology Division, Forest Research Institute, Dehradun, Uttarakhand, IN
1 Wood Preservation Discipline, Forest Products Division, Forest Research Institute, Dehradun, Uttarakhand, IN
2 Forest Pathology Division, Forest Research Institute, Dehradun, Uttarakhand, IN
Source
Indian Forester, Vol 141, No 3 (2015), Pagination: 319-323Abstract
Extractives from the pine needles (Pinus roxburghii. Sarg.) are rich in resin and essential oil and are effective in protecting wood and bamboo products. This study was conducted to evaluate the efficacy of pine needle's extractives at different concentrations against white rot (Trametes versicolor L. ex Fries.), brown rot (Oligoporus placentus. Murr.) and some common bamboo decaying fungi-Xylaria acuminata Hill. ex Schrank. and Hypochnicium punctulatum (Cooke) J. Erikss. by malt-agar bioassay with an objective to screen its activity as preservative. Results revealed an effectiveness of pine needle's extractivein inhibiting the growth of the decaying fungi completely at low concentration.Keywords
Extractives, Resin, Essential Oil, Preservative.
- Atmospheric N and P deposition in the Ganges Basin
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Authors
Affiliations
1 Environmental Science Division, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi 221 005, IN
2 Department of Botany, Mahatma Gandhi Kashividyapith, Varanasi 221 002, IN
3 Department of Chemistry, Maulana Azad Institute of Humanity, Science and Technology, Sitapur 261 203, IN
1 Environmental Science Division, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi 221 005, IN
2 Department of Botany, Mahatma Gandhi Kashividyapith, Varanasi 221 002, IN
3 Department of Chemistry, Maulana Azad Institute of Humanity, Science and Technology, Sitapur 261 203, IN
Source
Current Science, Vol 110, No 6 (2016), Pagination: 974-976Abstract
The atmosphere-land-water connectivity of nutrients is not altogether accounted for in the Ganges Basin despite recent studies highlighting its importance. Together with surface inputs, rivers receive N and P through atmospheric deposition (AD), directly on water surfaces, and through lateral transport. Globally, anthropogenic- input of reactive nitrogen (Nr) has increased from ˜15 Tg in 1860 to 187 Tg by 2005 (ref. 1) and is predicted to be doubled by 2050 (ref. 2).Full Text
- Effect of Different Cooking Conditions on Antioxidant Properties of Some Cucurbit Vegetables
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Authors
Affiliations
1 Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), IN
2 Department of Agricultural Statistics, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar (W.B.), IN
1 Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), IN
2 Department of Agricultural Statistics, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar (W.B.), IN
Source
Asian Journal of Home Science, Vol 12, No 2 (2017), Pagination: 614-621Abstract
Effects of pressure cooker and microwave cooking methods on total antioxidant activity (AA), Vitamin C, phenols, flavonoids, anthocyanin and total carotenoids different types of gourd vegetables like cucumber, pumpkin, bottle gourd, bitter gourd, pointed gourd and spine gourd were collected from local market of Navsari. The time length was standardized for different length of time in pressure cooker and microwave. The methanolic extracts of different raw and cooked (7, 10 and 15 min) both in pressure and microwave cooked vegetables were tested. The result revealed higher percentage of loss of antioxidants under microwaving compared to pressure cooking. There four it is clear that bitter gourd is the vegetable which is containing the highest antioxidant activity. This experiment also clarified the fact that most of the vegetable, microwave heating for 7 minutes and pressure cooking for 10 minutes gives the best result as this food material contains possible higher amount of antioxidant activity with proper cooking standard.Keywords
Gourd, Pressure Cooked, Microwave, Antioxidant, Cooking Time.References
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