The present investigation focuses on standardization the process for preparation of aonla candy using honey. Further, sugar was completely replaced with honey. It can be concluded that honey syrup concentration treatments (45°Bx, 50°Bx and 70°Bx) along with 02 per cent alum was found to be suitable to improve the quality of candy. Moreover, cabinet tray drying (60°C) was selected on the basis of chemical composition and organoleptic evaluation for commercial feasibility. Eventually, the prepared candies can be properly stored in standing pouch upto 02 to 03 months without affecting their sensory quality attributes. This honey based aonla candy is nutraceutical rich product that have high energy value and additional health benefits. Therefore, the developed aonla candies can be one of the upcoming value added food products. They may have a good commercial market and subject to catch attention of customers of every age group.
Wireless sensor networks (WSNs) are widely used to monitor environmental conditions for different purposes with in different locations. However, due to the limited duration of the sensor's energy source, many attempts are made to design energy Efficient WSN. Therefore many outcomes have been presented in literature, such as the adaptation of power, scheduling, sleep and wake up techniques to improve the useful life of the WSN. These techniques are presented separately and shown to achieve some benefits in terms of energy efficiency. In this paper, we present a low-energy efficient design system for WSN that prevents unnecessary wasting of power which in-turn increases the network lifetime. The proposed system reduce the overall power consumption up to 50%-70% approximately as compared to conventional task base scheme which will boost the network lifetime.
World Health Organization (WHO) announced COVID-19 outbreak as a pandemic on 11th March 2020. COVID-19 caused its impact globally with a substantial morbidity and mortality in people across the world especially in those at a higher age group with comorbidities. Most of the organ systems are affected including hematopoietic system. We studied the hematological profile of 196 confirmed COVID-19 positive patients at our tertiary care center from 22nd March 2020 to 15th June 2020. Various hematological parameters including Haemoglobin(Hb), Total Leucocyte Count(TLC), Absolute Neutrophil count(ANC), Absolute Lymphocyte Count(ALC), Absolute Monocyte Count(AMC), Absolute Eosinophil Count(AEC), Platelet Count(PC), Neutrophil to Lymphocyte Ratio(NLR), Erythrocyte Sedimentation Rate(ESR) and Peripheral blood smears were studied. We found Hb levels were decreasing in the patients with more severe disease. Leucopenia, lymphopenia, eosinopenia, neutrophilia, raised ESR and increasing NLR was seen in patients with more severe disease and those who succumbed to death. We also observed various morphological abnormalities in leucocytes in peripheral blood films of these patients. These parameters prove their prognostic significance in risk stratification in the COVID-19 positive patients for early intervention and deciding treatment regimens which may help to alleviate the morbidity and mortality. As these tests are easily available even at low resource settings, in developing country like India this study may help the patients who are being treated at peripheral centers to get referred to a higher center and get better treatment to reduce the morbidity and mortality.
The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.
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