Tuesday, April 28, 2015
Monday, April 27, 2015
Friday, April 10, 2015
WATER
SOURCES OF WATER:-
1- RAIN AND SNOW
2- SURFACE WATER
- STREAMS
- NATURAL PONDS AND LAKES
- IMPOUNDING RESERVOIRS
3- GROUND WATER
- SPRINGS
- SHALLOW WELLS
- DEEP WELLS (.20M DEEP)
- ARTESIAN WELLS.
CONSIDERATIONS POINTS OF WATER SUPPLY SCHEME:-
- QUALITY OF WATER OF SOURCE.
- QUANTITY OF YIELD.
- LOCATION OF SOURCE.
CLASSIFICATION AND PURITY OF SOURCES:-
1- SAFE AND VERY POTABLE
- SPRING WELL
- DEEP WELL
- LAKE AND MOUNTAIN
- RIVER WATER.
2- SUSPICIOUS AND POLATABLE
- STORED RAIN WATER
- SURFACE WATER FROM CULTIVATED LAND.
3- DANGEROUS AN PALATABLE
- SHALLOW WELL WATER
- DOWN LAND RIVER WATER.
ON THE BASIS OF PHYSICAL, CHEMICAL AND BIOLOGICAL TESTS WATER CAN BE DIVIDED INTO 4 CLASSES.:-
CLASS I:-
STANDARD-BEST
DOES NOT REQUIRED ANY OTHER TREATMENT EXCEPT DISINFECTION
EXAMPLE- DEEP WELLS.
CLASS II:-
STANDARD- SATISFACTORY
REQUIRE TREATMENT LIKE FILTERATION AND DISINFECTIONS.
EXAMPLES- SHALLOW WELL, SPRINGS, LAKES.
CLASS III:-
STANDARD- SPECIOUS WATER SOURCE.
REQUIRES TREATMENT LIKE COAGULATION, FILTERATION, SOMETIMES SPECIAL TREATMENTS LIKE- AERATION, SOFTENING AND FOLLOWED BY FILTERATION.
CLASS IV:-
STANDARD- UNSATISFACTORY
IT MAY CONTAIN TOXIC SUBSTANCES OR HIGHLY POLLUTED WITH SEVAGE AND INDUSTRIAL WASTES. THIS CAN'T BE PURIFIED BY NORMAL TREATMENT AND NEVER TAKEN UP AS A WATER SUPPLY SOURCE.
SOME DEFINITIONS:-
PURE WATER:- IS FREE FROM ANY OBJECTIONABLE MATTER.
SAFE WATER- IS POTABLE AND FREE FROM PATHOGENIC GERMS AND TOXIC IMPURITIES.
CLEAR WATER- HAVING NO SUSPENDED MATERIALS.
CONTAIMINATED WATER- CONTAINS PATHOGENIC BACTERIA.
POLLUTED WATER- CONSISTS UNDESIRABLE SUBSTANCES RENDERING IT UNFIT FOR DRINKING AND DOMESTIC USE.
POTABLE WATER- IS TASTY, SAFE AND SUITABLE FOR DRINKINGAND DOMESTIC USE.
NOTE:- "THE CONTAIMINATED WATER IS ALWAYS POLLUTED BUT ALL THE POLLUTED WATERS MAY NOT BE NECCESARILY CONTAIMINATED".
COMMON IMPURITIES IN WATER :-
SUSPENDED IMPURITIES:-
- BACTERIA, ALGAE, PROTOZOA, SILT.
DISSOLVED IMPURITIES:-
SALT, CALCIUM, MAGNESIUM, SODIUM, IRON, MAGNESE, VEGETABLE DYES.
SOME CAUSE DISEASES ODOUR, TURBIDITY MURKINESS/ TURBIDITY:-
BICARBONATE ALKALINITY, HARDNESS, SOFTENING
CARBONATE ALKALINITY, HARDNESS, SOFTENING
SULPHATE ALKALINITY, HARDNESS, FOAMING IN STEAM BOILERS
CHLORIDE COHESIVENESS, HARDNESS, TASTE.
FLUORIDE MOLTED ENAMEL OF TEETH
GASES:-
- OXYGEN- CORROSIVENESS TO METALS
- CARBONDIOXIDE- ACIDITY, CORROSIVENESS
- HYDROGEN SULPHIDE- ODOUR, ACIDITY, CORROSIVENESS
- NITROGEN
WATER BORNE DISEASES:-THE CONTAIMINATED OR POLLUTED WATER CAUSES DISEASES.
DECAYING ORGANIC MATTER- DYSENTRY AND DIARRHEA.
IRON- DYSPEPSIA (INDIGESTION) AND CONTIPATION.
LEAD- POISIONING, PAIN IN ABDOMEN, LOSS OF APETITE, CONSTIPATION THIRST.
CLASSIFICATION OF TESTS:-
1- TESTS THAT MEASURE OR REFLECT THE SAFETY OR WHOLESOMENESS OF WATER.
A- TESTSFOR CONTAIMINATION AS MEASURED BY THE PRESENCE OF THE COLIFORM GROUP.
B- TESTS FOR TOXIC QUALITIES OF As, Pb, Cr, Bo, Se, Ba, Cu, NITRATES AND FLUORIDES.
C- TESTS FOR PHYSIOLOGICALLY BENEFICIAL QUANTITIES OF IODIDE AND FLUORIDE.
D- TESTS FOR POLLUTION AS INDICATED BY THE ORGANIC, ALBUMINOIDAL, NITRITE AND NITRATE NITROGEN'S
E- TESTS FOR LAXATIVE PROPERTIES OF Mg AND SO4.
2- TESTS THAT MEASURE OR REFLECT THE PALATIBILITY OR ESTHETIC ACCEPTABILITY OF WATER-
A- TEMPERATURE, TURBIDITY, COLOUR, AND ODOUR. BY THE MICROSCOPIAL EXAMINATION AND BY TESTS FOR RESIDUES AND METALS, CHLORIDE, ACTIVE CHLORINE, HYDROXIDE, LENIN AND LIGNIN AND HYDROGEN SULPHIDE, ONE OR ANOTHER OF WHICH MAY EXPLAIN THE ORIGIN OF THE OBSERVED TURBIDITY, COLOUR, ODUOR AND TASTE.
3- TESTS ARE RELATED IN PARTICULARTO WATER TREATMENT PROCESSES. Eg- IN ADDITION TO THE PERTINENT TEATS FOR THE SUBSTANCES REMOVED/ DESTROYED, OR TO BE REMOVED/ DESTROYED ARE-
A- TESTS FOR ALKANITY, pH, CO2 AND Al, Fe IN CONNECTION WITH THE USE OF COAGULANTS.
B- TESTS FOR ODOR ANMD Cu AFTER THE DESTRUCTION OF ALGAE BY Cu COMPOUND.
C- TESTS FOR Cl DEMAND, pH AND ACTIVE CHLORINE IN CONNECTION WITH CHLORINATION.
D- TESTS FOR STABILITY, PHOSPHATE, SILICATE, pH AND HYDROXIDE FOLLOWING TREATMENT FOR CORROSIVENESS.
E- TESTS FOR HYDROXIDE, Na, K AND Si IN CONNECTION WITH WATER SOFTENING.
F- TESTS FOR pH, CO2 AND DISSOLVED O2 IN CONNECTING WITH DEFERRIZATION AND DEMANGANIZATION.
SOME SIMPLE TESTS FOR DETECTING DANGROUS MATTERS IN WATER:-
1- SEWAGE:- TAKE A SMALL GLASS OF WATER AND ADD 4 DROPS OF KMNO4. IF THE COLOR OF WATER TURNS PALE OR YELLOW, THE PRESENCE OFDECOMPOSED ORGANIC MATTER MAY BE INFERRED.
2- Pb- THE PRESENCE OF Pb CAN BE DETECTED BY 6 DROPS OF H2SO4 WHICH WILL YIELD A WHITE PPT.
3- Cu:- ADDITION OF 8 DROPS NH3 WILL TURN THE SMALL GLASS OF WATER TO BLUE IF Cu IS PRESENT.
4-Zn:- ADDITION OF 6 DROPS OF POTASSIUM TERROCYANIDE TO A SMALL GLASS OF WATER WILL TURN TO GREEN. IF Zn IS PRESENT.
COMMON GERMICIDES TO PURIFY THE WATER:-
1- KMNO4:-
- STRONG OXIDISING ACTION.
- KILLINH BACTERIS
- USEFUL FOR STERLIZING SMALL QUANTITIES OF WATER
- EXPENSIVE
- DOSE 1/16TH GRAM/ GALLON.
2- CAUSTIC LIME (CaO) :- IT IS USED WHEN KMNO4 IS UNAVAILABLE.
3- CUSO4:-
- USED FOR REMOVAL OF ALGAE AND OTHER VEG GROWTH IN TANKS.
- DOSE 0.1-0.25 PART PER MILLION PARTS OF WATER TO BE TREATED.
4- CHLORINE SUSPENSION:-
- AVAILABLE IN LIQUID FORM.
- USED FOR STERLIZATION OF DRINKING WATER SUPPLY
- DOSE 5-7 LB OF CL2 ACCORDING TO BACTERIAL PURITY AND AMOUNT OF ORGANIC MATTER PRESENT IN WATER.
5- OZONE:-
- MOST POWERFUL GERMICIDE.
- VERY EXPENSIVE AND DIFFICULT IN MASS PRODUCTION.
6- UV-RAYS:-
- HIGHLY EXPENSIVE AND SPECIAL APPRATUS REQUIRED RESTRICTED USE.
TESTS:-
A- PHYSICAL TESTS:-
TEMPERATURE:- WATER SHOULD BE CLEAN, COOL AND SPARKLING IN APPEARENCE.
- WATER BECOMES UNPALATABLE BEYOND 25 DEGREE CELCIUS.
TURBIDITY:- ITS AN INDICATION OF APPARENT CLOR OF WATER ON ACCOUNT OF SUSPENDED INORGANIC MATTER SUCH AS SILICA, CLAY AND MUD PARTICLES.
- EXPRESSED IN PPM BY WEIGHT-
10 PPM HARDLY NOTICEABLE
~ 30 PPM WATER STARTS CLOUDY IN APPEARENCE
> 100 PPM WATER IS DISTINCTLY TURBID.
JACSON TURBIDIMETER MEASURES TURBIDITY ABOVE 100 PPM AND BAYLIS TURBIDIMETER RECORDS LESS THAN 5 PPM.
TASTE AND ODOR:- GENERALLY DUE TO MINERAL, SALTS, OILS AND TARRY SUBSTANCES INDUSTRIAL WATES, DOMESTIC SEWAGE, CHLORINATION, ACID WATES ETC.
- ODOR IS TESTEDAT 22 AND 80 DEGREE CELCIUS.
- QUALITY OF ODOR IS EXPRESSED AS-
A- AROMATIC
B- DISAGRREABLE
C- EARTHY
D- FISHY
E- GREASY
F- MOLDY
G- SWEETISH
- THRESHOLD ODOR NUMBER IS USED TO EXPRESS THE INTENSITY OF ODOR.
- THE NUMBER INDICATES THE MAXIMUM DILUTION TO BE MADE OF A SAMPLE. THUS IF 100CC OF FRESH WATER HAVE TO BE ADDED TO 8 CC OF A SAMPLE OF WATER TO PRODUCE NO EFFECT OF ODOR IN IT, THE THRESHOLD ODOR NUMBER IS 8. IT SHOULD BE NOTED THAT 9CC OF THE SAMR SAMPLE WHEN ADDED TO 100 CC OF FRESH WATER PRODUCE ODOR.
B- CHEMICAL TESTS:-
TOTAL SOLIDS:-
GENERAL RANGE 600-1500 PPM
PERMISSIBLE RANGE 500-1000 PPM
PREFERABLE RANGE <500 PPM
CHLORIDE:- ACCORDING TO IS:3025-1964, CHLORINE CONTENT MAY BE DETERMINED BY ADDING AGNO3 SOLUTION OF KNOWN CONCENTRATION AND POTASSIUM CHROMATE (INDICATOR) TO THE SAMPLE OF WATER.
HARDNESS:- CAUSED BY HCO3, CO3, SO4, CHLORIDE AND NITRATES OF CALCIUM AND MAGNESIUM.
- EXPRESSED IN TERMS OF CACO3.
HARD WATER 100 PPM
SOFT WATER <50 PPM
VERY HARD WATER 200-250 PPM
ACCORDING TO IS:3025-1964, EDTA (ETHYLENE DIAMIDE TETRA ACETIC ACID) METHOD IS USED FOR DETERMINING THE HARDNESS.
SCALE OF HARDNESS HARDNESS
(DEGREES)
DISSOLVED H2O:- THE AMOUNT OF O2 PRESENT IN H2O ABSORBED BY 10% SOLUTION OF KMNO4 AT 27 DEGREE CELCIUS FOR 4 HOURS SHOWS THE QUANTITY OF CARBONACEOUS MATTER OF ORGANIC ORIGIN
ALKANITY:- BICARBONATE, CARBONATES AND HYDROXIDES OF SODIUM, CALCIUM AND MAGNESIUM.
- EXPRESSED IN PPM IN TERMS OF EQUIVALENT CACO3 PRESENT IN A SAMPLE OF H2O CAUSE IT.
- DETERMINED BY TITRATING THE SAMPLE AGAINST STANDARD ACID USING METHYL ORANGE ALAKNITY.
NITROGENOUS COMPOUNDS:- THESE ARE-
I- FREE AMMONIA
II- ALBUMINOID AMMONIA
III- NITRITES
IV- NITRATES
FOR TESTS, THE KNOWN AMOUNT OF WATER IS BOILED WITH STANDARD SOLUTION OF KMNO4 WHICH RESULTS IN THE BREAKDOWN OF LEAST SOLUBLE NITROGENOUS COMPOUNDS AND ALBUMINOID AMMONIA IS FORMED. NITRITES AND NITRATES ARE FORMES DUE TO OXIDATION OF ORGANIC MATTER.
PH:- THE ACIDITY OR ALKANITY OF H2O IS MEASURED IN TERMS OF PH VALUE OR H POSITIVE IN CONCENTRATION. WATER BECOMES ACIDIC WHEN H POSITIVE IONS ARE EXCESS THAN OH NEGATICE IONS AND IT BECOMES ALKALINE IN REVERSE CASE.
PH:-
ACIDIC WATER 0-7
ALAKLINE WATER 7-14
MEUTRAL WATER 7
IRON AND MAGNESE:- IRON AND MAGNESE MAY BE DETERMINED BY ADDING CERTAIN CLORING REAGENTS TO THE SAMPLE OF H2O AND TO THE SOLUTIONS OF KNOWN AMOUNTS OF IRON AND MAGNESE.
SOLUBLE MINERAL IMPURITIES:-
ALL SALTS IMPORT CERTAIN TASK IF PRESENT IN GREATER AMOUNTS.
NACL GIVES TASTE >200 PPM
UNDESIRABLE >3000 PPM
SULPHATES OF SODIUM, MAGNESIUM NOTICEABLE TASTE >500 PPM
DIFFICULT TO SUGGEST ANY PERMISSIBLE LIMIT BUT GENERAL RECOMMENDATION IS 500-1000 PPM
RESIDUAL CHLORINE:-
IT GIVES AN INDICATION OF THE FACT THAT THE BACTERIA ARE REDUCED TO A SAFE LIMIT. IT MAY BE DETERMINED BY ADDING ORTHOTOLODIN SOLUTION IN A SAMPLE OF WATER. THE YELLOW COLOR OF THE SAMPLE ENSURES THE PRESENCE OF RESIDUAL CHLORINE.
MINIMUM AMOUNT OF FREE CHLORINE- 0.05-0.1 PPM
DURING WATER BORNE DISEASES- 0.2-0.3 PPM
ACIDITY:-
IT IS DETERMINED BY TITRATING THE SAMPLE AGAINST STANDARD ALAKALI USING PHENOLPHTHALEIN INDICATOR.
SULPHATES:-
EDTA, METHOD CAN BE USED IN DETERMINING SULPHATES. IN THE METHOD , A MEASURED EXCESS OF STANDARD BARIUM CHLORIDE SOLUTION IS ADDED TO THE SAMPLE AND THE EXCESS BARIUM CHLORIDE IS ESTIMATED BY TITRATION AGAINST EDTA SOLUTION.
BIOCHEMICAL OXYGEN DEMAND (BOD):-
IT INDICATES BIOCHEMICA OXIDISABLE ORAGANIC MATTERS AND ITS USE COMMONLY RESTRICTED TO SEWAGE ANALYSIS. THE 5-DAY, 20 DEGREE CELCIUS BOD OF DOMESTIC WATER SHOULD BE LESS THAN 2 MG/U
C- MICROBIOLOGICAL TESTS:-
THE MICROBIOLOGICAL EXAMINATION OF WATER INCLUDES BOTH BACTERIOLOGICAL AND BIOLOGICAL EXAMINATIONS. THE WATER MAY BE CONTAIMINATED WITH PATHOGENIC (HARMFUL) AND NON-PATHOGENIC (NON-HARMFUL) BACTERIA. B-COLI GROUP BACTERIA DESIGNATES THE COMBINED GROUP OF THESE BACTERIA. THE BACTRIOLOGICAL EXAMINATION OF A SAMPLE IS CARRIED OUT ACCORDING TO IS:1622-1964 STANDARD.
2 STANDARD BACTERIOLOGICAL TESTS FOR BACTERIOLOGICAL EXAMINATION-
1- TOTAL COUNT/ AGAR PLATE ACOUNT TEST:-
IN THIS TEST, BACTERIA ARE CULTIVATED ON SPECIALLY PREPARED MEDIUM OF AGAR FOR DIFFERENT DILUTION OF SAMPLE OF WATER WITH STERILIZED WATER. THE DILUTED SAMPLE IS PLACED IN AN INCUBATOR FOR 24 HOURS AT 35 DEGREE CELCIUS OR FOR 48 HOURS @ 20 DEGREE CELCIUS. THESE REPRESENTS THE SO CALLED 'HOT COUNTS' AND 'COLD COUNTS' WHICH ARE FORMES, ARE THEN COUNTED AND THE RESULTS ARE COMPUTED FOR 1 CC
2- COLI TEST:- DIVIDED INTO 3 PARTS-
A- PRESUMPTIVE TEST:- BASED ON THE ABILITY OF COLIFORM GROUP TO FERMENT THE LACTOSE BROTH AND PRODUCING GAS.
B- CONFIRMED TEST:- CONSISTS OF GROWING CULTURES OF COLIFORM BACTERIAN ON MEDIA WHICH SUPPRESS THE GROWTH OF THE OTHER MICRO-ORGANISMS.
C- COMPLETED TEST:- BASED ON THE ABILITY OF CULTURE GROWTH IN THE CONFIRMED TEST TO AGAIN FERMENT THE LACTOSE BROTH.
THE MICROSCOPIC ORGANISMS (OTHER THAN BACTERIA) IN WATER INCLUDE A LARGE VARIETY OF ALGAE, FUNGI, YEASTS, PROTOZOA, ROTIFIERS, CRUSTACEAN, ANIMALULA ETC. MANY OF THESE AFFECT THE QUANTITY OF WATER FOR DRINKING AND INDUSTRIAL USE.
THE EXAMINATION OF NATURE AND NUMBER OF ORGANISMS PRESENT IN WATER IS NECESSARY TO UNDERSTAND THE NATURE OF POLLUTION, CAUSE OF BAD TASTE AND ODORS, SLIME GROWTH ADHERE TO STRUCTURES ETC.
MAINTENANCE OF PURITY OF WATER:-
1- THE CONTENT OF DISSOLVED OXYGEN PRESENT IN WATER SHOULD BE HIGH.
2- THE ENTRY OF UNDESIRABLE ELEMENTS SUCH AS ACIDIC AND ALKALINE DISCHARGE FROM THERMAL POWER STATIONS ETC INTO SOURCE OF WATER SUPPLY SHOULD BE PREVENTED BY SUITABLE MEANS.
3- THE PRESENCE OF ALGAE SUPPLYING O2 TO H2O IS DESIRABLE.
4- THE QUANTITY OF TOTAL DISSOLVED SOLIDS ESPECIALLY THE CHLORIDE CONTENTS, SHOULD BE VERY LOW.
5- THERE SHOULD BE ABSENCE OF ORAGANIC WASTES EXERTING O2 DEMAND ON WATER.
6- THERE SHOULD BE ENOUGH RE-AERATION FOR THE PURPOSE OF DE OXYGENATING OF WATER.
7- THE TEMPERATURE OF WATER SHOULD BE MAINTAINED LOW.
8- THE TURBULENCE OF WATER SHOULD BE ENCOURAGED TO MAKE AVAILABLE MORE O2 FROM AIR.
STANDARDS FOR PURIFIED WATER:-
1- TASTE AND ODOR SHOULD NOT BE OBJECTIONABLE.
2- COLOR SHOULD BE LIMITED TO 20 UNITS OF COBALT SCALE.
3- TURBIDITY SHOULD BE LIMITED TO 10 UNITS(PPM) ON SILICA SCALE.
4- PHENOLIC COMPOUNDS SHOULD NOT BE GREATER THAN 0.01 PPM.
5- CHLORIDES SHOULD NOT BE GREATER THAN 250 PPM.
6- SULPHATES SHOULD NOT BE GREATER THAN 250 PPM.
7- NITRITES- NIL.
8- NITRATES SHOULD NOT BE GREATER THAN 20 PPM.
9- FREE AMMONIA SHOULD NOT BE GREATER THAN 0.15 PPM.
10- ALBUMINOID AMMONIA SHOULD NOT BE GREATER THAN 0.3 PPM.
11- pH- 8-10
12- DISSOLVED O2 SHOULD NOT BE GREATER THAN 10 PPM.
13- POISONOUS METALS- NIL.
14- FLUORIDES SHOULD NOT BE GREATER THAN 1.5 PPM.
15- LEAD SHOULD NOT BE GREATER THAN 0.1 PPM.
16- ARSENIC SHOULD NOT BE GREATER THAN 0.05 PPM
17- COPPER SHOULD NOT BE GREATER THAN 3 PPM.
18- MAGNESIUM SHOULD NOT BE GREATER THAN 125 PPM.
19- IRON AND MAGNESE SHOULD NOT BE GREATER THAN 0.3 PPM.
20- RESIDUAL CHLORINE SHOULD NOT BE -
A- AT LEAST 0.05-0.1 PPM AT ALL POINTS IN THE DISTRIBUTION SYSTEM.
B- 0.2-0.3 PPM DURING WATER BORNE .
21- IODINE SHOULD BE PRESENT IN SMALL QUANTITIES.
22- B-COLI INDEX SHOULD NOT BE GREATER THAN 10.
1- RAIN AND SNOW
2- SURFACE WATER
- STREAMS
- NATURAL PONDS AND LAKES
- IMPOUNDING RESERVOIRS
3- GROUND WATER
- SPRINGS
- SHALLOW WELLS
- DEEP WELLS (.20M DEEP)
- ARTESIAN WELLS.
CONSIDERATIONS POINTS OF WATER SUPPLY SCHEME:-
- QUALITY OF WATER OF SOURCE.
- QUANTITY OF YIELD.
- LOCATION OF SOURCE.
CLASSIFICATION AND PURITY OF SOURCES:-
1- SAFE AND VERY POTABLE
- SPRING WELL
- DEEP WELL
- LAKE AND MOUNTAIN
- RIVER WATER.
2- SUSPICIOUS AND POLATABLE
- STORED RAIN WATER
- SURFACE WATER FROM CULTIVATED LAND.
3- DANGEROUS AN PALATABLE
- SHALLOW WELL WATER
- DOWN LAND RIVER WATER.
ON THE BASIS OF PHYSICAL, CHEMICAL AND BIOLOGICAL TESTS WATER CAN BE DIVIDED INTO 4 CLASSES.:-
CLASS I:-
STANDARD-BEST
DOES NOT REQUIRED ANY OTHER TREATMENT EXCEPT DISINFECTION
EXAMPLE- DEEP WELLS.
CLASS II:-
STANDARD- SATISFACTORY
REQUIRE TREATMENT LIKE FILTERATION AND DISINFECTIONS.
EXAMPLES- SHALLOW WELL, SPRINGS, LAKES.
CLASS III:-
STANDARD- SPECIOUS WATER SOURCE.
REQUIRES TREATMENT LIKE COAGULATION, FILTERATION, SOMETIMES SPECIAL TREATMENTS LIKE- AERATION, SOFTENING AND FOLLOWED BY FILTERATION.
CLASS IV:-
STANDARD- UNSATISFACTORY
IT MAY CONTAIN TOXIC SUBSTANCES OR HIGHLY POLLUTED WITH SEVAGE AND INDUSTRIAL WASTES. THIS CAN'T BE PURIFIED BY NORMAL TREATMENT AND NEVER TAKEN UP AS A WATER SUPPLY SOURCE.
SOME DEFINITIONS:-
PURE WATER:- IS FREE FROM ANY OBJECTIONABLE MATTER.
SAFE WATER- IS POTABLE AND FREE FROM PATHOGENIC GERMS AND TOXIC IMPURITIES.
CLEAR WATER- HAVING NO SUSPENDED MATERIALS.
CONTAIMINATED WATER- CONTAINS PATHOGENIC BACTERIA.
POLLUTED WATER- CONSISTS UNDESIRABLE SUBSTANCES RENDERING IT UNFIT FOR DRINKING AND DOMESTIC USE.
POTABLE WATER- IS TASTY, SAFE AND SUITABLE FOR DRINKINGAND DOMESTIC USE.
NOTE:- "THE CONTAIMINATED WATER IS ALWAYS POLLUTED BUT ALL THE POLLUTED WATERS MAY NOT BE NECCESARILY CONTAIMINATED".
COMMON IMPURITIES IN WATER :-
SUSPENDED IMPURITIES:-
- BACTERIA, ALGAE, PROTOZOA, SILT.
DISSOLVED IMPURITIES:-
SALT, CALCIUM, MAGNESIUM, SODIUM, IRON, MAGNESE, VEGETABLE DYES.
SOME CAUSE DISEASES ODOUR, TURBIDITY MURKINESS/ TURBIDITY:-
BICARBONATE ALKALINITY, HARDNESS, SOFTENING
CARBONATE ALKALINITY, HARDNESS, SOFTENING
SULPHATE ALKALINITY, HARDNESS, FOAMING IN STEAM BOILERS
CHLORIDE COHESIVENESS, HARDNESS, TASTE.
FLUORIDE MOLTED ENAMEL OF TEETH
GASES:-
- OXYGEN- CORROSIVENESS TO METALS
- CARBONDIOXIDE- ACIDITY, CORROSIVENESS
- HYDROGEN SULPHIDE- ODOUR, ACIDITY, CORROSIVENESS
- NITROGEN
WATER BORNE DISEASES:-THE CONTAIMINATED OR POLLUTED WATER CAUSES DISEASES.
DECAYING ORGANIC MATTER- DYSENTRY AND DIARRHEA.
IRON- DYSPEPSIA (INDIGESTION) AND CONTIPATION.
LEAD- POISIONING, PAIN IN ABDOMEN, LOSS OF APETITE, CONSTIPATION THIRST.
CLASSIFICATION OF TESTS:-
1- TESTS THAT MEASURE OR REFLECT THE SAFETY OR WHOLESOMENESS OF WATER.
A- TESTSFOR CONTAIMINATION AS MEASURED BY THE PRESENCE OF THE COLIFORM GROUP.
B- TESTS FOR TOXIC QUALITIES OF As, Pb, Cr, Bo, Se, Ba, Cu, NITRATES AND FLUORIDES.
C- TESTS FOR PHYSIOLOGICALLY BENEFICIAL QUANTITIES OF IODIDE AND FLUORIDE.
D- TESTS FOR POLLUTION AS INDICATED BY THE ORGANIC, ALBUMINOIDAL, NITRITE AND NITRATE NITROGEN'S
E- TESTS FOR LAXATIVE PROPERTIES OF Mg AND SO4.
2- TESTS THAT MEASURE OR REFLECT THE PALATIBILITY OR ESTHETIC ACCEPTABILITY OF WATER-
A- TEMPERATURE, TURBIDITY, COLOUR, AND ODOUR. BY THE MICROSCOPIAL EXAMINATION AND BY TESTS FOR RESIDUES AND METALS, CHLORIDE, ACTIVE CHLORINE, HYDROXIDE, LENIN AND LIGNIN AND HYDROGEN SULPHIDE, ONE OR ANOTHER OF WHICH MAY EXPLAIN THE ORIGIN OF THE OBSERVED TURBIDITY, COLOUR, ODUOR AND TASTE.
3- TESTS ARE RELATED IN PARTICULARTO WATER TREATMENT PROCESSES. Eg- IN ADDITION TO THE PERTINENT TEATS FOR THE SUBSTANCES REMOVED/ DESTROYED, OR TO BE REMOVED/ DESTROYED ARE-
A- TESTS FOR ALKANITY, pH, CO2 AND Al, Fe IN CONNECTION WITH THE USE OF COAGULANTS.
B- TESTS FOR ODOR ANMD Cu AFTER THE DESTRUCTION OF ALGAE BY Cu COMPOUND.
C- TESTS FOR Cl DEMAND, pH AND ACTIVE CHLORINE IN CONNECTION WITH CHLORINATION.
D- TESTS FOR STABILITY, PHOSPHATE, SILICATE, pH AND HYDROXIDE FOLLOWING TREATMENT FOR CORROSIVENESS.
E- TESTS FOR HYDROXIDE, Na, K AND Si IN CONNECTION WITH WATER SOFTENING.
F- TESTS FOR pH, CO2 AND DISSOLVED O2 IN CONNECTING WITH DEFERRIZATION AND DEMANGANIZATION.
SOME SIMPLE TESTS FOR DETECTING DANGROUS MATTERS IN WATER:-
1- SEWAGE:- TAKE A SMALL GLASS OF WATER AND ADD 4 DROPS OF KMNO4. IF THE COLOR OF WATER TURNS PALE OR YELLOW, THE PRESENCE OFDECOMPOSED ORGANIC MATTER MAY BE INFERRED.
2- Pb- THE PRESENCE OF Pb CAN BE DETECTED BY 6 DROPS OF H2SO4 WHICH WILL YIELD A WHITE PPT.
3- Cu:- ADDITION OF 8 DROPS NH3 WILL TURN THE SMALL GLASS OF WATER TO BLUE IF Cu IS PRESENT.
4-Zn:- ADDITION OF 6 DROPS OF POTASSIUM TERROCYANIDE TO A SMALL GLASS OF WATER WILL TURN TO GREEN. IF Zn IS PRESENT.
COMMON GERMICIDES TO PURIFY THE WATER:-
1- KMNO4:-
- STRONG OXIDISING ACTION.
- KILLINH BACTERIS
- USEFUL FOR STERLIZING SMALL QUANTITIES OF WATER
- EXPENSIVE
- DOSE 1/16TH GRAM/ GALLON.
2- CAUSTIC LIME (CaO) :- IT IS USED WHEN KMNO4 IS UNAVAILABLE.
3- CUSO4:-
- USED FOR REMOVAL OF ALGAE AND OTHER VEG GROWTH IN TANKS.
- DOSE 0.1-0.25 PART PER MILLION PARTS OF WATER TO BE TREATED.
4- CHLORINE SUSPENSION:-
- AVAILABLE IN LIQUID FORM.
- USED FOR STERLIZATION OF DRINKING WATER SUPPLY
- DOSE 5-7 LB OF CL2 ACCORDING TO BACTERIAL PURITY AND AMOUNT OF ORGANIC MATTER PRESENT IN WATER.
5- OZONE:-
- MOST POWERFUL GERMICIDE.
- VERY EXPENSIVE AND DIFFICULT IN MASS PRODUCTION.
6- UV-RAYS:-
- HIGHLY EXPENSIVE AND SPECIAL APPRATUS REQUIRED RESTRICTED USE.
TESTS:-
A- PHYSICAL TESTS:-
TEMPERATURE:- WATER SHOULD BE CLEAN, COOL AND SPARKLING IN APPEARENCE.
- WATER BECOMES UNPALATABLE BEYOND 25 DEGREE CELCIUS.
TURBIDITY:- ITS AN INDICATION OF APPARENT CLOR OF WATER ON ACCOUNT OF SUSPENDED INORGANIC MATTER SUCH AS SILICA, CLAY AND MUD PARTICLES.
- EXPRESSED IN PPM BY WEIGHT-
10 PPM HARDLY NOTICEABLE
~ 30 PPM WATER STARTS CLOUDY IN APPEARENCE
> 100 PPM WATER IS DISTINCTLY TURBID.
JACSON TURBIDIMETER MEASURES TURBIDITY ABOVE 100 PPM AND BAYLIS TURBIDIMETER RECORDS LESS THAN 5 PPM.
TASTE AND ODOR:- GENERALLY DUE TO MINERAL, SALTS, OILS AND TARRY SUBSTANCES INDUSTRIAL WATES, DOMESTIC SEWAGE, CHLORINATION, ACID WATES ETC.
- ODOR IS TESTEDAT 22 AND 80 DEGREE CELCIUS.
- QUALITY OF ODOR IS EXPRESSED AS-
A- AROMATIC
B- DISAGRREABLE
C- EARTHY
D- FISHY
E- GREASY
F- MOLDY
G- SWEETISH
- THRESHOLD ODOR NUMBER IS USED TO EXPRESS THE INTENSITY OF ODOR.
- THE NUMBER INDICATES THE MAXIMUM DILUTION TO BE MADE OF A SAMPLE. THUS IF 100CC OF FRESH WATER HAVE TO BE ADDED TO 8 CC OF A SAMPLE OF WATER TO PRODUCE NO EFFECT OF ODOR IN IT, THE THRESHOLD ODOR NUMBER IS 8. IT SHOULD BE NOTED THAT 9CC OF THE SAMR SAMPLE WHEN ADDED TO 100 CC OF FRESH WATER PRODUCE ODOR.
B- CHEMICAL TESTS:-
TOTAL SOLIDS:-
GENERAL RANGE 600-1500 PPM
PERMISSIBLE RANGE 500-1000 PPM
PREFERABLE RANGE <500 PPM
CHLORIDE:- ACCORDING TO IS:3025-1964, CHLORINE CONTENT MAY BE DETERMINED BY ADDING AGNO3 SOLUTION OF KNOWN CONCENTRATION AND POTASSIUM CHROMATE (INDICATOR) TO THE SAMPLE OF WATER.
HARDNESS:- CAUSED BY HCO3, CO3, SO4, CHLORIDE AND NITRATES OF CALCIUM AND MAGNESIUM.
- EXPRESSED IN TERMS OF CACO3.
HARD WATER 100 PPM
SOFT WATER <50 PPM
VERY HARD WATER 200-250 PPM
ACCORDING TO IS:3025-1964, EDTA (ETHYLENE DIAMIDE TETRA ACETIC ACID) METHOD IS USED FOR DETERMINING THE HARDNESS.
SCALE OF HARDNESS HARDNESS
(DEGREES)
EXTREMELY SOFT 1
VERY SOFT 2
SOFT 3
MADERATELY SOFT 6
MADERATELY HARD 7
HARD 9
VERY HARD 11
EXCESSIVELY HARD 15
TOO HARD TO USE 17
DISSOLVED H2O:- THE AMOUNT OF O2 PRESENT IN H2O ABSORBED BY 10% SOLUTION OF KMNO4 AT 27 DEGREE CELCIUS FOR 4 HOURS SHOWS THE QUANTITY OF CARBONACEOUS MATTER OF ORGANIC ORIGIN
ALKANITY:- BICARBONATE, CARBONATES AND HYDROXIDES OF SODIUM, CALCIUM AND MAGNESIUM.
- EXPRESSED IN PPM IN TERMS OF EQUIVALENT CACO3 PRESENT IN A SAMPLE OF H2O CAUSE IT.
- DETERMINED BY TITRATING THE SAMPLE AGAINST STANDARD ACID USING METHYL ORANGE ALAKNITY.
NITROGENOUS COMPOUNDS:- THESE ARE-
I- FREE AMMONIA
II- ALBUMINOID AMMONIA
III- NITRITES
IV- NITRATES
FOR TESTS, THE KNOWN AMOUNT OF WATER IS BOILED WITH STANDARD SOLUTION OF KMNO4 WHICH RESULTS IN THE BREAKDOWN OF LEAST SOLUBLE NITROGENOUS COMPOUNDS AND ALBUMINOID AMMONIA IS FORMED. NITRITES AND NITRATES ARE FORMES DUE TO OXIDATION OF ORGANIC MATTER.
PH:- THE ACIDITY OR ALKANITY OF H2O IS MEASURED IN TERMS OF PH VALUE OR H POSITIVE IN CONCENTRATION. WATER BECOMES ACIDIC WHEN H POSITIVE IONS ARE EXCESS THAN OH NEGATICE IONS AND IT BECOMES ALKALINE IN REVERSE CASE.
PH:-
ACIDIC WATER 0-7
ALAKLINE WATER 7-14
MEUTRAL WATER 7
IRON AND MAGNESE:- IRON AND MAGNESE MAY BE DETERMINED BY ADDING CERTAIN CLORING REAGENTS TO THE SAMPLE OF H2O AND TO THE SOLUTIONS OF KNOWN AMOUNTS OF IRON AND MAGNESE.
SOLUBLE MINERAL IMPURITIES:-
ALL SALTS IMPORT CERTAIN TASK IF PRESENT IN GREATER AMOUNTS.
NACL GIVES TASTE >200 PPM
UNDESIRABLE >3000 PPM
SULPHATES OF SODIUM, MAGNESIUM NOTICEABLE TASTE >500 PPM
DIFFICULT TO SUGGEST ANY PERMISSIBLE LIMIT BUT GENERAL RECOMMENDATION IS 500-1000 PPM
RESIDUAL CHLORINE:-
IT GIVES AN INDICATION OF THE FACT THAT THE BACTERIA ARE REDUCED TO A SAFE LIMIT. IT MAY BE DETERMINED BY ADDING ORTHOTOLODIN SOLUTION IN A SAMPLE OF WATER. THE YELLOW COLOR OF THE SAMPLE ENSURES THE PRESENCE OF RESIDUAL CHLORINE.
MINIMUM AMOUNT OF FREE CHLORINE- 0.05-0.1 PPM
DURING WATER BORNE DISEASES- 0.2-0.3 PPM
ACIDITY:-
IT IS DETERMINED BY TITRATING THE SAMPLE AGAINST STANDARD ALAKALI USING PHENOLPHTHALEIN INDICATOR.
SULPHATES:-
EDTA, METHOD CAN BE USED IN DETERMINING SULPHATES. IN THE METHOD , A MEASURED EXCESS OF STANDARD BARIUM CHLORIDE SOLUTION IS ADDED TO THE SAMPLE AND THE EXCESS BARIUM CHLORIDE IS ESTIMATED BY TITRATION AGAINST EDTA SOLUTION.
BIOCHEMICAL OXYGEN DEMAND (BOD):-
IT INDICATES BIOCHEMICA OXIDISABLE ORAGANIC MATTERS AND ITS USE COMMONLY RESTRICTED TO SEWAGE ANALYSIS. THE 5-DAY, 20 DEGREE CELCIUS BOD OF DOMESTIC WATER SHOULD BE LESS THAN 2 MG/U
C- MICROBIOLOGICAL TESTS:-
THE MICROBIOLOGICAL EXAMINATION OF WATER INCLUDES BOTH BACTERIOLOGICAL AND BIOLOGICAL EXAMINATIONS. THE WATER MAY BE CONTAIMINATED WITH PATHOGENIC (HARMFUL) AND NON-PATHOGENIC (NON-HARMFUL) BACTERIA. B-COLI GROUP BACTERIA DESIGNATES THE COMBINED GROUP OF THESE BACTERIA. THE BACTRIOLOGICAL EXAMINATION OF A SAMPLE IS CARRIED OUT ACCORDING TO IS:1622-1964 STANDARD.
2 STANDARD BACTERIOLOGICAL TESTS FOR BACTERIOLOGICAL EXAMINATION-
1- TOTAL COUNT/ AGAR PLATE ACOUNT TEST:-
IN THIS TEST, BACTERIA ARE CULTIVATED ON SPECIALLY PREPARED MEDIUM OF AGAR FOR DIFFERENT DILUTION OF SAMPLE OF WATER WITH STERILIZED WATER. THE DILUTED SAMPLE IS PLACED IN AN INCUBATOR FOR 24 HOURS AT 35 DEGREE CELCIUS OR FOR 48 HOURS @ 20 DEGREE CELCIUS. THESE REPRESENTS THE SO CALLED 'HOT COUNTS' AND 'COLD COUNTS' WHICH ARE FORMES, ARE THEN COUNTED AND THE RESULTS ARE COMPUTED FOR 1 CC
2- COLI TEST:- DIVIDED INTO 3 PARTS-
A- PRESUMPTIVE TEST:- BASED ON THE ABILITY OF COLIFORM GROUP TO FERMENT THE LACTOSE BROTH AND PRODUCING GAS.
B- CONFIRMED TEST:- CONSISTS OF GROWING CULTURES OF COLIFORM BACTERIAN ON MEDIA WHICH SUPPRESS THE GROWTH OF THE OTHER MICRO-ORGANISMS.
C- COMPLETED TEST:- BASED ON THE ABILITY OF CULTURE GROWTH IN THE CONFIRMED TEST TO AGAIN FERMENT THE LACTOSE BROTH.
THE MICROSCOPIC ORGANISMS (OTHER THAN BACTERIA) IN WATER INCLUDE A LARGE VARIETY OF ALGAE, FUNGI, YEASTS, PROTOZOA, ROTIFIERS, CRUSTACEAN, ANIMALULA ETC. MANY OF THESE AFFECT THE QUANTITY OF WATER FOR DRINKING AND INDUSTRIAL USE.
THE EXAMINATION OF NATURE AND NUMBER OF ORGANISMS PRESENT IN WATER IS NECESSARY TO UNDERSTAND THE NATURE OF POLLUTION, CAUSE OF BAD TASTE AND ODORS, SLIME GROWTH ADHERE TO STRUCTURES ETC.
MAINTENANCE OF PURITY OF WATER:-
1- THE CONTENT OF DISSOLVED OXYGEN PRESENT IN WATER SHOULD BE HIGH.
2- THE ENTRY OF UNDESIRABLE ELEMENTS SUCH AS ACIDIC AND ALKALINE DISCHARGE FROM THERMAL POWER STATIONS ETC INTO SOURCE OF WATER SUPPLY SHOULD BE PREVENTED BY SUITABLE MEANS.
3- THE PRESENCE OF ALGAE SUPPLYING O2 TO H2O IS DESIRABLE.
4- THE QUANTITY OF TOTAL DISSOLVED SOLIDS ESPECIALLY THE CHLORIDE CONTENTS, SHOULD BE VERY LOW.
5- THERE SHOULD BE ABSENCE OF ORAGANIC WASTES EXERTING O2 DEMAND ON WATER.
6- THERE SHOULD BE ENOUGH RE-AERATION FOR THE PURPOSE OF DE OXYGENATING OF WATER.
7- THE TEMPERATURE OF WATER SHOULD BE MAINTAINED LOW.
8- THE TURBULENCE OF WATER SHOULD BE ENCOURAGED TO MAKE AVAILABLE MORE O2 FROM AIR.
STANDARDS FOR PURIFIED WATER:-
1- TASTE AND ODOR SHOULD NOT BE OBJECTIONABLE.
2- COLOR SHOULD BE LIMITED TO 20 UNITS OF COBALT SCALE.
3- TURBIDITY SHOULD BE LIMITED TO 10 UNITS(PPM) ON SILICA SCALE.
4- PHENOLIC COMPOUNDS SHOULD NOT BE GREATER THAN 0.01 PPM.
5- CHLORIDES SHOULD NOT BE GREATER THAN 250 PPM.
6- SULPHATES SHOULD NOT BE GREATER THAN 250 PPM.
7- NITRITES- NIL.
8- NITRATES SHOULD NOT BE GREATER THAN 20 PPM.
9- FREE AMMONIA SHOULD NOT BE GREATER THAN 0.15 PPM.
10- ALBUMINOID AMMONIA SHOULD NOT BE GREATER THAN 0.3 PPM.
11- pH- 8-10
12- DISSOLVED O2 SHOULD NOT BE GREATER THAN 10 PPM.
13- POISONOUS METALS- NIL.
14- FLUORIDES SHOULD NOT BE GREATER THAN 1.5 PPM.
15- LEAD SHOULD NOT BE GREATER THAN 0.1 PPM.
16- ARSENIC SHOULD NOT BE GREATER THAN 0.05 PPM
17- COPPER SHOULD NOT BE GREATER THAN 3 PPM.
18- MAGNESIUM SHOULD NOT BE GREATER THAN 125 PPM.
19- IRON AND MAGNESE SHOULD NOT BE GREATER THAN 0.3 PPM.
20- RESIDUAL CHLORINE SHOULD NOT BE -
A- AT LEAST 0.05-0.1 PPM AT ALL POINTS IN THE DISTRIBUTION SYSTEM.
B- 0.2-0.3 PPM DURING WATER BORNE .
21- IODINE SHOULD BE PRESENT IN SMALL QUANTITIES.
22- B-COLI INDEX SHOULD NOT BE GREATER THAN 10.
Monday, April 6, 2015
ANTINUTRITIONAL FACTORS IN PULSES AND OILSEEDS
ANY FACTOR ANY COMPOUND PRESENT IN FOOD OR WHICH CAN BE HARMFUL TO HUMAN OR ANIMAL IF CONSUMED OR WHICH LOWERS THE NUTRITIONAL COMPOUND OF FOOD IS KNOWN AS ANTINUTRITIONAL FACTOR.
1- PROTEASE INHIBITOR:-
THESE INHIBIT ACTIVITY OF ANY PROTEOLYTIC ENZYME ESPECIALLY PEPSIN. THEY ARE COMMONLY FOUND IN SOYBEAN, PEANUTS AND BEANS. IF PROPER TREATMENT IS NOT GIVEN DISEASE OF AMINO ACIDS DEFICIENCY OCCURS CALLED PANCREATIC HYPERTROPHY FACTORS AFFECTING ACTIVITY OF PROTEASE INHIBITOR.
2- HEMAGLUTININ:-
ACT ON BLOOD AND CAUSE THE RBC TO CLUMP TOGETHER. THIS RESULTS IN HAEMOLYSIS. IT ALSO COMMONLY FOUND IN SOYBEAN. HEATING IS EFFECTIVE FOR DISTRUCTION.
3- GOITROGENIC SUBSTANCES:-
THIS IS PRESENT IN PLANT OF FAMILY CRUCIFERAE I.E; TURNIP, CABBAGE, CAULIFLOWER, SOYBEAN AND GROUNDNUT.
THIS CAUSE ENLARGEMENT OF THYROID GLAND. THESE MAKE Ig UNAVAILABLE. IT IS QUITE ACTIVE IN ROW SOYBEAN AND CUTICLE OF GROUNDNUT. HEATING IS EFFECTIVE FOR DESTRUCTION. CHEMICALLY IT IS PHENOLIC GLYCOSIDES.
4- GOSSYPOL:-
IT IS FOUND IN COTTON SEED. IT IS POLYPHENOLS IN NATURE AND IS HIGHLY TOXIC. IT IS A YELLOW PIGMENT FOUND IN OIL GLANDS OF COTTON SEEDS. IF GOSSYPOL IS IN FREE FORM IT BINDS WITH LYSINE TO FORM A COMPLEX WHICH IS TOXIC. IT CAN BE EXTRACTED FROM ISOPROPANOL OR ACETONE. IF NOT THEN IT IS VERY TOXIC IN NATURE.
5- LATHYROGEN:-
IT IS A FACTOR WHICH IS COMMONLY FOUND IN PULSES (KESARI DAAL OR LATHYRUS SATIVUS) WHICH IS USED BY POOR SECTION OF SOCIETY. IF THIS DAAL IS EATEN ON A LONG TERM BASIS WITHOUT PROPER PROCESSING THAN IT MAY CAUSE CRIPPLING AND PARALYSIS. THERE ARE 2 TYPES OFLATHYROGEN- NEUROLATHY WHICH AFFECT NERVOUS SYSTEM AND OSTEOLATHY WHICH AFFECT SKELETON SYSTEM (LONG BONES). FACTORS WHICH PREVENT THEIR ACTIVITY-
SOAKING OVERNIGHT AND THEN BOILING AT 30-40 DEGREE CELCIUS
ROASTING AT 150 DEGREE CELCIUS/ 20 MIN.
6- SAPONINS:-
FOUND INPULSES. THEY ARE CHEMICALLY TERPENOIDS, BITTER IN TASTE AND USED AS INSECT REPRESSOR. IF CONSUMED THEY CAN CAUSEHAEMOLYSIS OF RBC, INFLAMMATION OF GASTRO INTESTINAL TRACT AND THEY BIND WITH PROTEIN TO FORM A COMPLEX WHICH IS NOT USED BY BODY.
7- FAVISM:-
FOUND IN BROAD BEAN (FOUND IN USA AND WEST INDIES) OR VICIA FABA. IT CAUSES JAUNDICE AND ANAEMIA.
8- AFLATOXIN:-
THIS IS DUE TO ASPERGILLUS, COMMON IN GROUNDNUT BECAUSE SPORES ARE SMALL. FOUND IN PEANUT AND GROUNDNUT AND BLACT. SO OBSERVE CAREULLY BEFORE EATING.
9- PHYTASES:-
AVAILABLE IN ONLY PLANT FOOD. FIGHTING ACIDS FORM COMPLEX WITH CERTAIN MINERALS AS CALCIUM, MAGNESIUM, ZINC, IRON AND MAKES THEM UNAVAILABLE TO BODY.
10- FLATUS FACTOR:-
PRESENT IN ALL PULSES AND SOYBEAN, KISNEY BEAN AND URD DAL. THESE ARE NOT HYDROLYSED IN DIGESTIVE FOR ACT AND WHEN THEY REACH SMALL INTESTINE THE MICROFLORA OF SMALL INTESTINE FERMENTS THEM CAUSING GAS PRODUCTION. CHEMICALLY THESE ARE RAFFINOSE AND STACHYOSE.
1- PROTEASE INHIBITOR:-
THESE INHIBIT ACTIVITY OF ANY PROTEOLYTIC ENZYME ESPECIALLY PEPSIN. THEY ARE COMMONLY FOUND IN SOYBEAN, PEANUTS AND BEANS. IF PROPER TREATMENT IS NOT GIVEN DISEASE OF AMINO ACIDS DEFICIENCY OCCURS CALLED PANCREATIC HYPERTROPHY FACTORS AFFECTING ACTIVITY OF PROTEASE INHIBITOR.
2- HEMAGLUTININ:-
ACT ON BLOOD AND CAUSE THE RBC TO CLUMP TOGETHER. THIS RESULTS IN HAEMOLYSIS. IT ALSO COMMONLY FOUND IN SOYBEAN. HEATING IS EFFECTIVE FOR DISTRUCTION.
3- GOITROGENIC SUBSTANCES:-
THIS IS PRESENT IN PLANT OF FAMILY CRUCIFERAE I.E; TURNIP, CABBAGE, CAULIFLOWER, SOYBEAN AND GROUNDNUT.
THIS CAUSE ENLARGEMENT OF THYROID GLAND. THESE MAKE Ig UNAVAILABLE. IT IS QUITE ACTIVE IN ROW SOYBEAN AND CUTICLE OF GROUNDNUT. HEATING IS EFFECTIVE FOR DESTRUCTION. CHEMICALLY IT IS PHENOLIC GLYCOSIDES.
4- GOSSYPOL:-
IT IS FOUND IN COTTON SEED. IT IS POLYPHENOLS IN NATURE AND IS HIGHLY TOXIC. IT IS A YELLOW PIGMENT FOUND IN OIL GLANDS OF COTTON SEEDS. IF GOSSYPOL IS IN FREE FORM IT BINDS WITH LYSINE TO FORM A COMPLEX WHICH IS TOXIC. IT CAN BE EXTRACTED FROM ISOPROPANOL OR ACETONE. IF NOT THEN IT IS VERY TOXIC IN NATURE.
5- LATHYROGEN:-
IT IS A FACTOR WHICH IS COMMONLY FOUND IN PULSES (KESARI DAAL OR LATHYRUS SATIVUS) WHICH IS USED BY POOR SECTION OF SOCIETY. IF THIS DAAL IS EATEN ON A LONG TERM BASIS WITHOUT PROPER PROCESSING THAN IT MAY CAUSE CRIPPLING AND PARALYSIS. THERE ARE 2 TYPES OFLATHYROGEN- NEUROLATHY WHICH AFFECT NERVOUS SYSTEM AND OSTEOLATHY WHICH AFFECT SKELETON SYSTEM (LONG BONES). FACTORS WHICH PREVENT THEIR ACTIVITY-
SOAKING OVERNIGHT AND THEN BOILING AT 30-40 DEGREE CELCIUS
ROASTING AT 150 DEGREE CELCIUS/ 20 MIN.
6- SAPONINS:-
FOUND INPULSES. THEY ARE CHEMICALLY TERPENOIDS, BITTER IN TASTE AND USED AS INSECT REPRESSOR. IF CONSUMED THEY CAN CAUSEHAEMOLYSIS OF RBC, INFLAMMATION OF GASTRO INTESTINAL TRACT AND THEY BIND WITH PROTEIN TO FORM A COMPLEX WHICH IS NOT USED BY BODY.
7- FAVISM:-
FOUND IN BROAD BEAN (FOUND IN USA AND WEST INDIES) OR VICIA FABA. IT CAUSES JAUNDICE AND ANAEMIA.
8- AFLATOXIN:-
THIS IS DUE TO ASPERGILLUS, COMMON IN GROUNDNUT BECAUSE SPORES ARE SMALL. FOUND IN PEANUT AND GROUNDNUT AND BLACT. SO OBSERVE CAREULLY BEFORE EATING.
9- PHYTASES:-
AVAILABLE IN ONLY PLANT FOOD. FIGHTING ACIDS FORM COMPLEX WITH CERTAIN MINERALS AS CALCIUM, MAGNESIUM, ZINC, IRON AND MAKES THEM UNAVAILABLE TO BODY.
10- FLATUS FACTOR:-
PRESENT IN ALL PULSES AND SOYBEAN, KISNEY BEAN AND URD DAL. THESE ARE NOT HYDROLYSED IN DIGESTIVE FOR ACT AND WHEN THEY REACH SMALL INTESTINE THE MICROFLORA OF SMALL INTESTINE FERMENTS THEM CAUSING GAS PRODUCTION. CHEMICALLY THESE ARE RAFFINOSE AND STACHYOSE.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
HACCP IS BASICALLY A STATEMENT OF PREVENTATIVE SYSTEM OF CONTROL BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS. HAZARD ANALYSIS INVOLVES THE IDENTIFICATION OF INGREDIENT WHICH MIGHT HAVE A PRONOUNCED EFFECT ON FOOD SAFETY AND MIGHT BE CONSUMED BY SPECIAL POPULATION SUCH AS INFANTS OR ELDERLY.
ONCE THE SENSITIVITY OF INGREDIENTS IS KNOWN VARIOUS CRITICAL POINTS CAN BE IDENTIFIED. THIS INVOLVES THE IDENTIFICATION AND CONTROL OVER THOSE PROCESSING PARAMETERS WHOSE LOSS OF CONTROL WOULD RESULT IN AND AN UNACCEPTABLE RESULT TO THE CONSUMED.
DEFINITIONS RELATED TO HACCP :-
HACCP:-
ITS A WRITTEN DOCUMENT THAT GIVES FORMAL PROCEDURES TO BE FOLLOWED IN ACCORDANCE WITH GENERAL PRINCIPAL.
CONTROL POINT:-
ANY POINT IN A SPECIFIC FOOD SYSTEM WHERE LOSS OF CONTROL DOES NOT LEAD TO AN UNACCEPTABLE HEALTH RISK.
CRITICAL CONTROL POINT (CCP):-
ANY POINT OR PROCEDURE IN A FOOD SYSTEM WHERE CONTROL CAN BE EXCERSISED AND A HAZARD CAN BE MINIMISED OR PREVENTED.
DEVIATION:-
FAILURE TO MEET A REQUIRED CRITICAL LIMIT FOR CCP.
HAZARD:-
ANY BIOLOGICAL, CHEMICAL AND PHYSICAL PROPERTY THAT MAY CAUSE AN UNACCEPTABLE CONSUMER HEALTH RISK.
MONITORING:-
A PLANNED SEQUENCE OF OBSERVATION OR MEASUREMENTS OF CRITICAL LIMITS DESIGNED TO PRODUCE AN ACCURATE RECORD AND INTENDED TO INSURE THAT THE CRITICAL LIMIT MAINTAIN PRODUCT SAFETY.
VERIFICATION:-
METHODS, PROCEDURES AND TESTS USED TO DETERMINE IF THE HACCP SYSTEM IS IN ACCERDANCE WITH HACCP PLAN.
PRICIPLES OF HACCP:-
I- TO ACCESS THE HAZARD AN RISK ASSOCIATED WITH GROWING HARVESTING RAW MATERIAL, INGREDIENTS, PROCESSING, MANUFACTURING, DISTRIBUTION PREPARATION AND CONSUMPTION OF FOOD IN QUESTION.
II- TO DETERMINE CCP REQUIRED TO CONTROL THE IDENTIFIED HAZARD.
III- ESTABLISH CRITICAL LIMITS THAT MUST BE MET AT EACH IDENTIFIED CCP.
IV- TO ESTABLISH PROCEDURES TO MONITOR THE CCP.
V- ESTABLISH CORRECTIVE ACTIONS TO BE TAKEN WHEN THERE IS DEVIATION IDENTIFIED BY MONITORING A GIVEN CCP.
VI- ESTABLISH AN AFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENTS THE HACCP PLAN.
VII- ESTABLISH PROCEDURES FOR VERIFICATION THAT THE HACCP SYSTEM IS WORKING CORRECTLY.
ONCE THE SENSITIVITY OF INGREDIENTS IS KNOWN VARIOUS CRITICAL POINTS CAN BE IDENTIFIED. THIS INVOLVES THE IDENTIFICATION AND CONTROL OVER THOSE PROCESSING PARAMETERS WHOSE LOSS OF CONTROL WOULD RESULT IN AND AN UNACCEPTABLE RESULT TO THE CONSUMED.
DEFINITIONS RELATED TO HACCP :-
HACCP:-
ITS A WRITTEN DOCUMENT THAT GIVES FORMAL PROCEDURES TO BE FOLLOWED IN ACCORDANCE WITH GENERAL PRINCIPAL.
CONTROL POINT:-
ANY POINT IN A SPECIFIC FOOD SYSTEM WHERE LOSS OF CONTROL DOES NOT LEAD TO AN UNACCEPTABLE HEALTH RISK.
CRITICAL CONTROL POINT (CCP):-
ANY POINT OR PROCEDURE IN A FOOD SYSTEM WHERE CONTROL CAN BE EXCERSISED AND A HAZARD CAN BE MINIMISED OR PREVENTED.
DEVIATION:-
FAILURE TO MEET A REQUIRED CRITICAL LIMIT FOR CCP.
HAZARD:-
ANY BIOLOGICAL, CHEMICAL AND PHYSICAL PROPERTY THAT MAY CAUSE AN UNACCEPTABLE CONSUMER HEALTH RISK.
MONITORING:-
A PLANNED SEQUENCE OF OBSERVATION OR MEASUREMENTS OF CRITICAL LIMITS DESIGNED TO PRODUCE AN ACCURATE RECORD AND INTENDED TO INSURE THAT THE CRITICAL LIMIT MAINTAIN PRODUCT SAFETY.
VERIFICATION:-
METHODS, PROCEDURES AND TESTS USED TO DETERMINE IF THE HACCP SYSTEM IS IN ACCERDANCE WITH HACCP PLAN.
PRICIPLES OF HACCP:-
I- TO ACCESS THE HAZARD AN RISK ASSOCIATED WITH GROWING HARVESTING RAW MATERIAL, INGREDIENTS, PROCESSING, MANUFACTURING, DISTRIBUTION PREPARATION AND CONSUMPTION OF FOOD IN QUESTION.
II- TO DETERMINE CCP REQUIRED TO CONTROL THE IDENTIFIED HAZARD.
III- ESTABLISH CRITICAL LIMITS THAT MUST BE MET AT EACH IDENTIFIED CCP.
IV- TO ESTABLISH PROCEDURES TO MONITOR THE CCP.
V- ESTABLISH CORRECTIVE ACTIONS TO BE TAKEN WHEN THERE IS DEVIATION IDENTIFIED BY MONITORING A GIVEN CCP.
VI- ESTABLISH AN AFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENTS THE HACCP PLAN.
VII- ESTABLISH PROCEDURES FOR VERIFICATION THAT THE HACCP SYSTEM IS WORKING CORRECTLY.
Sunday, April 5, 2015
FOOD STANDARDS
FOOD STANDARDS FOR ENSURING QUALITY AND SAFETY OF NATURAL AND PROCESSED FOODS HAVE BEEN FORMULATED AND ENFORCED BY LAW IN DIFFERENT PARTS OF WORLD WITH THE VIEW TO ENCOURAGE WORLD TRADE.
AN INTERNATIONAL BODY WAS ESTABLISHED UNDER UN CALLED JOINT FAO/WHO CODEXALIMENTARIES COMMISSION(CAC). THE OBJECTIVES OF CAC IS TO DEVELOP INTERNATIONAL AND REGIONAL FOOD STANDARDS AND PUBLISH THEM AS FOOD CODE.
THE CAC HAS ESTABLISHED EXPERT COMMITTES ON FOOD ADDITIVES METHODS OF ANALYSIS, FOOD HYGEINE AND PESTICIDE RESIDUE ALSO A NUMBER OF COMMITTEE OF DIFFERENT COMMODITY LIKE MILK AND ITS PRODUCTS, FATS, OILS, SUGAR AND QUICK FROZEN FOODS.
AGENCIES OF STANDARDS FOR FOOD SAFETY FDA (FOOD DRUG ADMINISTRATION). IT ENSURES THAT ALL FOOD ARE SAFE AND WHOLESOME AND THEY ARE HONESTTLY LABELLED WITH CORRECT INFORMATION ABOUTPRODUCT. IT HAS TWO MAIN OPERATIONAL PROGRAM-
1- FDA COMPLIANCE POLICY GUIDELINES (MICROBIAL DEFECT).
2- FDA FOOD DEFECT ACTION (BATURAL DEFECTS).
COMPLIANCE POLICY GUIDE CONATAIN SPECIFIC MICROBIAL CRITERIA FOR VARIOUS FOOD AND FEED SPECIFICATIONS ARE GIVEN FOR TPC, COLIFORM, COUNT STAPHYLOCOCUS, FOOD BORNE PATHOGENS. THE FOOD DEFECT ACTION DEALS MOSTLY WITH THE LEVEL OF NATURAL DEFECT THAT MAY BE TOLERATED IN PARTICULAR FOOD OR COMMODITY.
USDA (UNITED STATES DEPARTMENT OF AGRICULTURAL):-
IT HAS AUTHORITY TO PROMOTE MARKETING OF SAFE, HIGH QUALITY AGRICULTURAL PRODUCT LIKE EGG AND ITA PRODUCTS, MEAT AND POULTRY PRODUCTS AND DAIRY PRODUCT ARE COVERED BY USDA, AMS AND FOOD SAFETY AND INSPECTION SERVICE (FSIS).
NMFS (NATIONAL MARINE FISHERY SERVICES):-
IN US DEPARTMENT OF COMMERCE IT IS A FEE FOR SERVICE FISHERY PRODUCT INSPECTION PROGRAM. IT GIVE MORE IMPORTANCE TO ORGANOLEPTIC QUALITY.
FPO (FRUIT PRODUCT ORDER):-
UNDER THIS ORDER EVERY MANUFACTURER OF FRUIT AND VEGETABLES PRODUCT MUST OBTAIN A LICENSE FOR MANUFACTURER AND CONFIRM TO SANITARY REQUIREMENT AND STANDARD OF QUALITY SPECIFIED INSPECTORS ATTACHED TO AGRICULTURAL MARKETING DEPARTMENT ARE EMPOWERED TO COLLECT SAMPLE, INSPECT FACTORY AND EVEN SEND CODED SAMPLE TO ANY CONTROLLED LAB. THE ORDER HAS LAID DOWN LIMITS FOR PRESENCE OF POISONOUS ELEMENTS, PERMITTED FOOD COLOR AND OTHER ADDITIVES IN FRUIT PRODUCT.
PFA (PREVENTION OF FOOD ADULTERATION):-
PROHIBITS MANUFACTURER, SALE AND DISTRIBUTION OF NOT ONLY ADULTERATED FOOD BUT ALSO MISBRANDED FOOD.APART FROM GENERAL STANDARDS FOR PURITY OF FOOD STUFF ACT HAS LAID DOWN STANDARDS FOR LIMITS OF ANTIOXIDENT, EMULSIFIERS, COLORS AND HEAT STABILIZER PRESERVATIVES IN FOOD.
AGMARK:-
THIS WAS SET UP BY DIRECTORIATE OF MARKETING AND INSPECTION OF GOVERNMENT OF INDIA. ALSO KNOWN AS AGRICULTURAL GRADING AND MARKETING ACT. GIVES STANDARDS FOR CEREAL QUALITY, OIL SEEDS, BUTTER, GHEE, LEGUMES, EGG ETC. IT CLASSIFIES COMMODITIES INTO GRADES DEPENDING UPON QUALITY.
GRADES:-
I - SPECIAL
II - GOOD
III- FAIR
IV- ORDINARY
IT ALSO SPECIFIES THE TYPE OF PACKAGING TO BE USED FOR DIFFERENT PRODUCT.
ISI:-
WHICH IS NOW KNOWN AS BIS. IT GIVES STANDARDS FOR VARIOUS COMMODITIES AND GIVE CERTIFICATE FOR PRODUCTS. CONFIRMING TO STANDARDS. THUS THE MARK ON ANY FOOD ARTICLE IS GUARANTEE OF FOOD QUALITY.
AN INTERNATIONAL BODY WAS ESTABLISHED UNDER UN CALLED JOINT FAO/WHO CODEXALIMENTARIES COMMISSION(CAC). THE OBJECTIVES OF CAC IS TO DEVELOP INTERNATIONAL AND REGIONAL FOOD STANDARDS AND PUBLISH THEM AS FOOD CODE.
THE CAC HAS ESTABLISHED EXPERT COMMITTES ON FOOD ADDITIVES METHODS OF ANALYSIS, FOOD HYGEINE AND PESTICIDE RESIDUE ALSO A NUMBER OF COMMITTEE OF DIFFERENT COMMODITY LIKE MILK AND ITS PRODUCTS, FATS, OILS, SUGAR AND QUICK FROZEN FOODS.
AGENCIES OF STANDARDS FOR FOOD SAFETY FDA (FOOD DRUG ADMINISTRATION). IT ENSURES THAT ALL FOOD ARE SAFE AND WHOLESOME AND THEY ARE HONESTTLY LABELLED WITH CORRECT INFORMATION ABOUTPRODUCT. IT HAS TWO MAIN OPERATIONAL PROGRAM-
1- FDA COMPLIANCE POLICY GUIDELINES (MICROBIAL DEFECT).
2- FDA FOOD DEFECT ACTION (BATURAL DEFECTS).
COMPLIANCE POLICY GUIDE CONATAIN SPECIFIC MICROBIAL CRITERIA FOR VARIOUS FOOD AND FEED SPECIFICATIONS ARE GIVEN FOR TPC, COLIFORM, COUNT STAPHYLOCOCUS, FOOD BORNE PATHOGENS. THE FOOD DEFECT ACTION DEALS MOSTLY WITH THE LEVEL OF NATURAL DEFECT THAT MAY BE TOLERATED IN PARTICULAR FOOD OR COMMODITY.
USDA (UNITED STATES DEPARTMENT OF AGRICULTURAL):-
IT HAS AUTHORITY TO PROMOTE MARKETING OF SAFE, HIGH QUALITY AGRICULTURAL PRODUCT LIKE EGG AND ITA PRODUCTS, MEAT AND POULTRY PRODUCTS AND DAIRY PRODUCT ARE COVERED BY USDA, AMS AND FOOD SAFETY AND INSPECTION SERVICE (FSIS).
NMFS (NATIONAL MARINE FISHERY SERVICES):-
IN US DEPARTMENT OF COMMERCE IT IS A FEE FOR SERVICE FISHERY PRODUCT INSPECTION PROGRAM. IT GIVE MORE IMPORTANCE TO ORGANOLEPTIC QUALITY.
FPO (FRUIT PRODUCT ORDER):-
UNDER THIS ORDER EVERY MANUFACTURER OF FRUIT AND VEGETABLES PRODUCT MUST OBTAIN A LICENSE FOR MANUFACTURER AND CONFIRM TO SANITARY REQUIREMENT AND STANDARD OF QUALITY SPECIFIED INSPECTORS ATTACHED TO AGRICULTURAL MARKETING DEPARTMENT ARE EMPOWERED TO COLLECT SAMPLE, INSPECT FACTORY AND EVEN SEND CODED SAMPLE TO ANY CONTROLLED LAB. THE ORDER HAS LAID DOWN LIMITS FOR PRESENCE OF POISONOUS ELEMENTS, PERMITTED FOOD COLOR AND OTHER ADDITIVES IN FRUIT PRODUCT.
PFA (PREVENTION OF FOOD ADULTERATION):-
PROHIBITS MANUFACTURER, SALE AND DISTRIBUTION OF NOT ONLY ADULTERATED FOOD BUT ALSO MISBRANDED FOOD.APART FROM GENERAL STANDARDS FOR PURITY OF FOOD STUFF ACT HAS LAID DOWN STANDARDS FOR LIMITS OF ANTIOXIDENT, EMULSIFIERS, COLORS AND HEAT STABILIZER PRESERVATIVES IN FOOD.
AGMARK:-
THIS WAS SET UP BY DIRECTORIATE OF MARKETING AND INSPECTION OF GOVERNMENT OF INDIA. ALSO KNOWN AS AGRICULTURAL GRADING AND MARKETING ACT. GIVES STANDARDS FOR CEREAL QUALITY, OIL SEEDS, BUTTER, GHEE, LEGUMES, EGG ETC. IT CLASSIFIES COMMODITIES INTO GRADES DEPENDING UPON QUALITY.
GRADES:-
I - SPECIAL
II - GOOD
III- FAIR
IV- ORDINARY
IT ALSO SPECIFIES THE TYPE OF PACKAGING TO BE USED FOR DIFFERENT PRODUCT.
ISI:-
WHICH IS NOW KNOWN AS BIS. IT GIVES STANDARDS FOR VARIOUS COMMODITIES AND GIVE CERTIFICATE FOR PRODUCTS. CONFIRMING TO STANDARDS. THUS THE MARK ON ANY FOOD ARTICLE IS GUARANTEE OF FOOD QUALITY.
Saturday, April 4, 2015
DRINKS DOSSIER
CERTIFIABLY SPEAKING THERE IS NOT AN ALCOHOL IN THE WORLD THAT WONT CAUSE A HANGOVER, BUT YOU CAN DECREASE THE PAIN BY CHOOSING YOUR POISON WISELY. THE RELIABLES AND THE DEFINITELY AVOIDABLES FOLLOW:-
BOURBON:- BOURBON HURTS LIKE NO OTHER SPIRIT- ITS GOT EIGHT TIMES THE CONGENERS OF GIN AND THAT MEANS EIGHT TIMES THE HANGOVER.
RUM:- RUMBLE IN THE JUNGLE, IT'S BETTER THAN BOURBS BUT ONLY JUST.
BRANDY:- BEST DRINK WITH A NICE CUP OF TEA ON A DELIGHTFUL SUNDAY AFTERNOON. JUST DON'T EXPECT TO FEEL TOO GOOD ON MONDAY.
BEER:- HALF ALCOHOL BEVEAGE, HALF SOFT DRINK YOU CAN IT TILL YOUR BELLY BLOATS AND FEEL JUST SHY OR SEET, THE NEXT DAY WHICH ALL THINGS CONSIDERED, IS NOT TOO BAD.
GIN:- GIN AND TONIC SEEMS TO BE THE FAVOURITE DRINKS BUT BEWARE TOO MUCH QUININE CONTAINED IN THE TONIC PACKS A MASSIVE FOLLOWING HANGOVER.
VODKA:- AGAIN, A TESTIMONY TO FEMININE INGENUITY OR PLAIN COMMON SENSE AND NO LONGER WITH LIME AND PRESERV, VODKA DOWNED WITH LIME AND SODA AS ACCOMPANIMENTS IS VIRTUALLY HANGOVER FREE.
CHAMPAGNE:- THER'S YOUR DEVIL IN DISGUISE. ON IT'S OWN, IT IS NOT GOING TO CAUSE MUCH GRIEF BUT THE BUBBLES WILL GET YOU. CARBONATION MAKES YOUR BODY ABSORB THE ALCOHOL FASTER AND DOUBLES THE CHANCE THAT YOU WILL SAY "YEAH, WHY NOT?" TOO MANY TIMES TO THAT NEXT DRINK OFFER.
COCKTAILS:- IF YOU WANT TO DRINK WITHOUT GETTING A HANGOVER A WELL MADE COCKTAIL IS AS CLOSE AS YOU ARE GOING TO GET. GO HEAVY ON THE ICE AND FRUIT. FOR MAX EFFECT, PICK ONE WITH BANANAS OR TOMATO JUICE.
BOURBON:- BOURBON HURTS LIKE NO OTHER SPIRIT- ITS GOT EIGHT TIMES THE CONGENERS OF GIN AND THAT MEANS EIGHT TIMES THE HANGOVER.
RUM:- RUMBLE IN THE JUNGLE, IT'S BETTER THAN BOURBS BUT ONLY JUST.
BRANDY:- BEST DRINK WITH A NICE CUP OF TEA ON A DELIGHTFUL SUNDAY AFTERNOON. JUST DON'T EXPECT TO FEEL TOO GOOD ON MONDAY.
BEER:- HALF ALCOHOL BEVEAGE, HALF SOFT DRINK YOU CAN IT TILL YOUR BELLY BLOATS AND FEEL JUST SHY OR SEET, THE NEXT DAY WHICH ALL THINGS CONSIDERED, IS NOT TOO BAD.
GIN:- GIN AND TONIC SEEMS TO BE THE FAVOURITE DRINKS BUT BEWARE TOO MUCH QUININE CONTAINED IN THE TONIC PACKS A MASSIVE FOLLOWING HANGOVER.
VODKA:- AGAIN, A TESTIMONY TO FEMININE INGENUITY OR PLAIN COMMON SENSE AND NO LONGER WITH LIME AND PRESERV, VODKA DOWNED WITH LIME AND SODA AS ACCOMPANIMENTS IS VIRTUALLY HANGOVER FREE.
CHAMPAGNE:- THER'S YOUR DEVIL IN DISGUISE. ON IT'S OWN, IT IS NOT GOING TO CAUSE MUCH GRIEF BUT THE BUBBLES WILL GET YOU. CARBONATION MAKES YOUR BODY ABSORB THE ALCOHOL FASTER AND DOUBLES THE CHANCE THAT YOU WILL SAY "YEAH, WHY NOT?" TOO MANY TIMES TO THAT NEXT DRINK OFFER.
COCKTAILS:- IF YOU WANT TO DRINK WITHOUT GETTING A HANGOVER A WELL MADE COCKTAIL IS AS CLOSE AS YOU ARE GOING TO GET. GO HEAVY ON THE ICE AND FRUIT. FOR MAX EFFECT, PICK ONE WITH BANANAS OR TOMATO JUICE.
FOOD AND NUTRITION- DEFINITION OF FOOD, FUNCTIONS OF FOOD, NUTRITIONIST GROUPS OF FOODS AND NUTRITIONAL COMPOSITION OF FOOD.
FOOD:-
ANYTHING WHICH WE EAT TO SATISFY OUR HUNGER IS KNOWN AS FOOD.
FOOD GIVES US A FEELING OF SATISFACTION.
FOOD ARE ATTACHED WITH OTHER AS "LOVE AND CARING".
IT CAN BE MEANS OF SOCIAL GATHERING SUCH AS PARTY, BIRTHDAY, MARRIAGE AND WORKSHIPPED ETC.
FUNCTIONS OF FOOD:-
PHYSIOLOGICAL FUNCTION-
1- ENERGY YEIDING FOODS:-
RICH IN CARBOHYDRATES AND FATS,
1 GM CARBOHYDRATE PROVIDES 4 K.CAL ENERGY.
1 GM FAT GIVES 9 K.CAL OF ENERGY.
EXAMPLE:- CEREALS, MILLETS, RAGGI, JOWAR, BAJMA, SUGAR, OILS, FATS, POTATO, TROPICA, AND SWEET POTATO.
2- BODY BUILDING FOODS:-
FOODS RICH IN PROTEIN.
PROTEINS ARE MAINLY RESPONSIBLE FOR BODY BUILDING AND REPAIRING.
MILK, EGG, MEAT AND FISH RICH IN PROTEIN OF HIGH BIOLOGICAL VALUE.
PULSES, OILSEEDS, AND NUTS AND LOW FAT OILSEEDS, FLOURS RICH IN PROTEIN OF MEDIUM NUTRITIVE VALUE.
3- PROTECTIVE AND REGULATORY METABOLIC FOODS:-
RICH IN VITAMINS, MINERALS AND PROTEIN OF HIGH BIOLOGICAL VALUE- MILK, EGGS, FISH AND LIVER.
RICH IN CERTAIN VITAMINS AND MINERALS. ONLY GREEN LEAFY VEGETABLES AND SOME FRUITS.
NUTRITIONIST GROUP OF FOODS:-
THE NUTRITION EXPERT GROUP OF INDIAN COUNCIL OF MEDICAL REASERACH SUGGESTED A FIVE FOOD GROUP PLAN AND THE NUTRIENTS SUPPLIED BY EACH GROUP.
1- CEREALS, MILLETS, ROOTS AND TUBERS GROUP:-
RICH SOURCES OF STARCH, FAIR TO GOOD SOURCES OF PROTEINS AND CERTAIN B-VITAMINS, RICE, WHEAT, MAIZE, RAGI, SWEET POTATO AND TROPICA ALSO PRESENT.
2-MILK GROUP:-
RICH SOURCES OF PROTEIN, MINERALS AND VITAMINS.
INCLUDES PROTEIN RICH FOOD SUCH AS PULSES, NUTS, MEAT AND FISH.
3- FRUITS AND GREEN LEAFY VEGETABLES:- RICH SOURCES OF VITAMINS AND MINERALS.
INCLUDES PAPAYA, MANGO, ORANGE, INDIAN GOOSEBERRY, GUAVA AND ALL GREEN LEAFY VEGETABLES.
4- OTHER VEGETABLES:-
SOURCE OF CERTAIN VITAMINS, M INERALS AND ROUGHAGE (FIBERS).
INCLUDES BEANS, BRINJAL, LADY FINGER ETC.
5- FATS, OILS AND PURE CARBOHYDRATE FOODS:-
RICH SOURCE OF ENERGY.
VEGETABLE OILS ARE GOOD SOURCE OF ESSENTIAL FATTY ACIDS AND VITAMIN-E.
BUTTER IS A GOOD SOURCE OF VITAMIN-A.
Eg:- VEGETABLE OILS, ANIMAL FATS, SUGAR, JAGGARY, HONEY, SAGO, CUSTARD POWDER, STARCH ETC.
NUTRITIONAL COMPOSITION OF FOODS:-
CEREALS AND MILLETS:-
* MAIN SOURCE OF ENERGY, CONTRIBUTE ABOUT 60-70% DAILY ENERGY INTAKE.
* CONTAIN 6-12% PROTEIN.
* IMPORTANT SOURCE OF SEVERAL VITAMINSAND MINERALS. Eg:- VITAMIN-B, IRON, CALCIUM.
* RICE HAS LOWER CALCIUM AND IRON CONTENT.
* RAGGI IS RICH IN MINERALS ESPECIALLY CALCIUM AND FIBRE.
* CEREALS DO NOT CONTAIN EITHER VITAMIN-A OR VITAMIN-C EXCEPT THAT YELLOW MAIZE AND SOME VARIETIES OF SORGHUM.
* TOTAL FAT CONTENT IN CEREAL MAY VARY FROM 2-5% .
PULSES:-
* RICH SOURCE OF PROTEINS.
* RICH IN VITAMIN-B.
* SO NOT CONTAIN VITAMIN-A OR VITAMIN-C BUT GERMINATED LEGUMES CONTAIN SOME VITAMIN-C.
* LOW QUALITY PROTEIN DEFFICIENT IN METHIONINE AND RED GRAM
* RICH IN LYSINE
* MOST EFFECTIVE COMBINATION IN 4 PARTS OF CEREAL PROTEIN AND ONE PART OF PULSES PROTEIN
* CONTAIN HIGHER CONTENT OF TOTAL FAT (VISIBLE AND INVISIBLE)
NUTS AND OILSEEDS:-
* RICH IN PROTEIN
* CONTAINS HIGH LEVEL OF FAT
* HIGHER LEVELS OF VITAMIN-B
* GROUND NUT IS PARTICULARLY RICH IN THIAMINE AND NICOTINIC ACID
* MAINLY USED FOR OIL EXTRACTION
* PROTEIN IS OF INFERIOR QUALITY, DEFFICIENT IN AMINO ACID, METHIONINE BUT RICH IN LYSINE
* OILSEEDS PENTICULARLY GROUND NUT GETS EFFECTED WITH FUNGI (ASPERGILLUS FLAVUS) TO CAUSE DAMAGE IN THE LIVER.
SUGARS AND JAGGERY:-
* SWEETNING AGENT IN BEVERAGES AND OTHER FOODS TO INCREATE POLATIBILITY.
* GOOD SOURCE OF ENERGY.
* JAGGERY MAY CONTAIN SOME AMOUNT OF IRON.
* EXCESSIVE CONSUMPTION OF REFINED SUGAR LEADS TO HEAT DISORDERS IN ADULTS AND CARRIES IN CHILDREN.
FATS AND OILS:-
* VISIBLE FAT COMMONLY CONSUMED IN INDIA ARE BUTTER, GHEE, HYDROGENATED OIL AND VARIOUS VEGETABLES OILS ETC.
* PROVIDE ENERGY @ OF K CAL/GM.
* VEGETABLE OILS CONTAIN POLYUNSATURATED FATTY ACIDS LIKE LINOLIC ACID AND LINOLENIC ACID.
* TOTAL CALORIE FROM VISIBLE FAT SHOULD NOT EXCEED 20%.
FRUITS AND VEGETABLES:-
* GENERALLY GOOD SOURCE OF VITAMIN-B2,C E.G. INDIAN GOOSEBERRY, CAMLA AND GUAVA.
* YELLOW FRUITS LIKE MANGO AND PAPAYACANTAINS GOOD AMOUNT OF BETA CAROTENE (PRECURSOR OF VITAMIN-A).
* BANANA IS A GOODSOURCE OF CHO AND ENERGY.
* DRIED FOODS ARE DIRECT SOURCE OF IRON.
VEGETABLES:-
* GREEN LEAFY VEGETABLES LIKE SPINACH, FENUGREEK LEAVES, DRUMSTICKS, MINT ETC ARE RICH SOURCES OF CALCIUM, IRON, BETA CAROTENE, VITAMIN-C, RIBOFLAVIN AND FOLIC ACID.
ROOTS AND FIBERS:-
* TROPICA, POTATO, SWEET POTATO, CARROT, CALACIA YAM ETC ARE RICH IN CARBOHYDRATE.
* CARROTS AND YELLOW VARIETIES OF YAM ARE RICH IN CAROTENE.
OTHER VEGETABLES:-
* BRINJAL, LADYFINGER, FRENCH BEANS, TOMATOES, ETC PROVIDE VITAMIN-C AND SOME OTHER ESSENTIALS MINERALS.
* THEY ALSO RICH SOURCE OF FIBERS.
ANIMAL FOODS:-
MILK AND MILK PRODUCTS:-
* LIQUID MILK, MILK PRODUCTS, FERMENTED PRODUCTS LIKE CURD, BUTTER MILK ETC.
MILK:-
* IDEAL FOOD FOR INFANTS AND CHILDREN.
* GOOD SUPPLEMENTARY FOOD FOR ADULT.
* SOURCE OF GOOD QUALITY PROTEIN, CALCIUM AND RIBOFLAVIN.
* DEFFICIENT IN FE AND VIT-C.
* HUMAN MILK HAS LESS PROTEIN AD HIGHER LACTOSE THAN COW'S MILK.
* BUFFALO MILK CONTAIN HIGH CONTROL OF FAT THAN COW'S MILK.
SKIMMED MILK PRODUCTS:-
* RICH SOURCE OF ALL NUTREINTS EXCEPT ASCARBIC ACID.
* EGG PROTEIN HAVE NUTRITIONAL QUALITY THEREFORE USED AS STANDARD FOR QUALITY OF OTHER PROTEIN.
FLESH FOODS:-
* MEAT, POULTRY AND FISH.
* RICH IN GOOD QUALITY PROTEIN AND VIT-B.
* VIT-B12 ID PRESENT.
* GOOD SOURCE OF VIT-A
* FISH IS GOOD SOURCE OF CALCIUM.
* RICH IN OMEGA-3-FATTY UNSATURATED ACID.
* FISH MAY BE A SUBSTITUTE OF PULSES AND CEREAL BASED DIETS OF THE POOR.
CONDIMENTS AND SPICES:-
* USED FOR FLAVORING FOOD PREPARATION FOR IMPROVNG THEIR POLATIBILITY.
*SOME ARE RICH IN FE, TRACE METALS AND POTASSIUM.
* CONDIMENTS LIKE CHILLIES AND CORIANDER MAY PROVIDE SOME BETA CAROTENE.
* SPICES CONTAIN TANNINS WHICH MAY INTERFACE WITH FE ABSORPTION.
SALTS:-
* IMPORTANT ADDITIVE TO OUR DIETS CONTRIBUTES NaCl.
* HIGH SALT INTAKE MAY LEAD TO HYPERTENSION.
* DAILY SALT INTAKE IN OUR COUNTRY IS AROUND 15 GM/CAPUT/ DAY.
ANYTHING WHICH WE EAT TO SATISFY OUR HUNGER IS KNOWN AS FOOD.
FOOD GIVES US A FEELING OF SATISFACTION.
FOOD ARE ATTACHED WITH OTHER AS "LOVE AND CARING".
IT CAN BE MEANS OF SOCIAL GATHERING SUCH AS PARTY, BIRTHDAY, MARRIAGE AND WORKSHIPPED ETC.
FUNCTIONS OF FOOD:-
PHYSIOLOGICAL FUNCTION-
- TO PROVIDE ENERGY FROM FOOD.
- TO PROVIDE BODY BUILDING MATERIAL FOR GROWTH.
- TO REGULATE THE METABOLIC PROCESS.
- TO PROTECT US AGAINST VARIOUS DISEASES AND INFECTIONS.
1- ENERGY YEIDING FOODS:-
RICH IN CARBOHYDRATES AND FATS,
1 GM CARBOHYDRATE PROVIDES 4 K.CAL ENERGY.
1 GM FAT GIVES 9 K.CAL OF ENERGY.
EXAMPLE:- CEREALS, MILLETS, RAGGI, JOWAR, BAJMA, SUGAR, OILS, FATS, POTATO, TROPICA, AND SWEET POTATO.
2- BODY BUILDING FOODS:-
FOODS RICH IN PROTEIN.
PROTEINS ARE MAINLY RESPONSIBLE FOR BODY BUILDING AND REPAIRING.
MILK, EGG, MEAT AND FISH RICH IN PROTEIN OF HIGH BIOLOGICAL VALUE.
PULSES, OILSEEDS, AND NUTS AND LOW FAT OILSEEDS, FLOURS RICH IN PROTEIN OF MEDIUM NUTRITIVE VALUE.
3- PROTECTIVE AND REGULATORY METABOLIC FOODS:-
RICH IN VITAMINS, MINERALS AND PROTEIN OF HIGH BIOLOGICAL VALUE- MILK, EGGS, FISH AND LIVER.
RICH IN CERTAIN VITAMINS AND MINERALS. ONLY GREEN LEAFY VEGETABLES AND SOME FRUITS.
NUTRITIONIST GROUP OF FOODS:-
THE NUTRITION EXPERT GROUP OF INDIAN COUNCIL OF MEDICAL REASERACH SUGGESTED A FIVE FOOD GROUP PLAN AND THE NUTRIENTS SUPPLIED BY EACH GROUP.
1- CEREALS, MILLETS, ROOTS AND TUBERS GROUP:-
RICH SOURCES OF STARCH, FAIR TO GOOD SOURCES OF PROTEINS AND CERTAIN B-VITAMINS, RICE, WHEAT, MAIZE, RAGI, SWEET POTATO AND TROPICA ALSO PRESENT.
2-MILK GROUP:-
RICH SOURCES OF PROTEIN, MINERALS AND VITAMINS.
INCLUDES PROTEIN RICH FOOD SUCH AS PULSES, NUTS, MEAT AND FISH.
3- FRUITS AND GREEN LEAFY VEGETABLES:- RICH SOURCES OF VITAMINS AND MINERALS.
INCLUDES PAPAYA, MANGO, ORANGE, INDIAN GOOSEBERRY, GUAVA AND ALL GREEN LEAFY VEGETABLES.
4- OTHER VEGETABLES:-
SOURCE OF CERTAIN VITAMINS, M INERALS AND ROUGHAGE (FIBERS).
INCLUDES BEANS, BRINJAL, LADY FINGER ETC.
5- FATS, OILS AND PURE CARBOHYDRATE FOODS:-
RICH SOURCE OF ENERGY.
VEGETABLE OILS ARE GOOD SOURCE OF ESSENTIAL FATTY ACIDS AND VITAMIN-E.
BUTTER IS A GOOD SOURCE OF VITAMIN-A.
Eg:- VEGETABLE OILS, ANIMAL FATS, SUGAR, JAGGARY, HONEY, SAGO, CUSTARD POWDER, STARCH ETC.
NUTRITIONAL COMPOSITION OF FOODS:-
CEREALS AND MILLETS:-
* MAIN SOURCE OF ENERGY, CONTRIBUTE ABOUT 60-70% DAILY ENERGY INTAKE.
* CONTAIN 6-12% PROTEIN.
* IMPORTANT SOURCE OF SEVERAL VITAMINSAND MINERALS. Eg:- VITAMIN-B, IRON, CALCIUM.
* RICE HAS LOWER CALCIUM AND IRON CONTENT.
* RAGGI IS RICH IN MINERALS ESPECIALLY CALCIUM AND FIBRE.
* CEREALS DO NOT CONTAIN EITHER VITAMIN-A OR VITAMIN-C EXCEPT THAT YELLOW MAIZE AND SOME VARIETIES OF SORGHUM.
* TOTAL FAT CONTENT IN CEREAL MAY VARY FROM 2-5% .
PULSES:-
* RICH SOURCE OF PROTEINS.
* RICH IN VITAMIN-B.
* SO NOT CONTAIN VITAMIN-A OR VITAMIN-C BUT GERMINATED LEGUMES CONTAIN SOME VITAMIN-C.
* LOW QUALITY PROTEIN DEFFICIENT IN METHIONINE AND RED GRAM
* RICH IN LYSINE
* MOST EFFECTIVE COMBINATION IN 4 PARTS OF CEREAL PROTEIN AND ONE PART OF PULSES PROTEIN
* CONTAIN HIGHER CONTENT OF TOTAL FAT (VISIBLE AND INVISIBLE)
NUTS AND OILSEEDS:-
* RICH IN PROTEIN
* CONTAINS HIGH LEVEL OF FAT
* HIGHER LEVELS OF VITAMIN-B
* GROUND NUT IS PARTICULARLY RICH IN THIAMINE AND NICOTINIC ACID
* MAINLY USED FOR OIL EXTRACTION
* PROTEIN IS OF INFERIOR QUALITY, DEFFICIENT IN AMINO ACID, METHIONINE BUT RICH IN LYSINE
* OILSEEDS PENTICULARLY GROUND NUT GETS EFFECTED WITH FUNGI (ASPERGILLUS FLAVUS) TO CAUSE DAMAGE IN THE LIVER.
SUGARS AND JAGGERY:-
* SWEETNING AGENT IN BEVERAGES AND OTHER FOODS TO INCREATE POLATIBILITY.
* GOOD SOURCE OF ENERGY.
* JAGGERY MAY CONTAIN SOME AMOUNT OF IRON.
* EXCESSIVE CONSUMPTION OF REFINED SUGAR LEADS TO HEAT DISORDERS IN ADULTS AND CARRIES IN CHILDREN.
FATS AND OILS:-
* VISIBLE FAT COMMONLY CONSUMED IN INDIA ARE BUTTER, GHEE, HYDROGENATED OIL AND VARIOUS VEGETABLES OILS ETC.
* PROVIDE ENERGY @ OF K CAL/GM.
* VEGETABLE OILS CONTAIN POLYUNSATURATED FATTY ACIDS LIKE LINOLIC ACID AND LINOLENIC ACID.
* TOTAL CALORIE FROM VISIBLE FAT SHOULD NOT EXCEED 20%.
FRUITS AND VEGETABLES:-
* GENERALLY GOOD SOURCE OF VITAMIN-B2,C E.G. INDIAN GOOSEBERRY, CAMLA AND GUAVA.
* YELLOW FRUITS LIKE MANGO AND PAPAYACANTAINS GOOD AMOUNT OF BETA CAROTENE (PRECURSOR OF VITAMIN-A).
* BANANA IS A GOODSOURCE OF CHO AND ENERGY.
* DRIED FOODS ARE DIRECT SOURCE OF IRON.
VEGETABLES:-
* GREEN LEAFY VEGETABLES LIKE SPINACH, FENUGREEK LEAVES, DRUMSTICKS, MINT ETC ARE RICH SOURCES OF CALCIUM, IRON, BETA CAROTENE, VITAMIN-C, RIBOFLAVIN AND FOLIC ACID.
ROOTS AND FIBERS:-
* TROPICA, POTATO, SWEET POTATO, CARROT, CALACIA YAM ETC ARE RICH IN CARBOHYDRATE.
* CARROTS AND YELLOW VARIETIES OF YAM ARE RICH IN CAROTENE.
OTHER VEGETABLES:-
* BRINJAL, LADYFINGER, FRENCH BEANS, TOMATOES, ETC PROVIDE VITAMIN-C AND SOME OTHER ESSENTIALS MINERALS.
* THEY ALSO RICH SOURCE OF FIBERS.
ANIMAL FOODS:-
MILK AND MILK PRODUCTS:-
* LIQUID MILK, MILK PRODUCTS, FERMENTED PRODUCTS LIKE CURD, BUTTER MILK ETC.
MILK:-
* IDEAL FOOD FOR INFANTS AND CHILDREN.
* GOOD SUPPLEMENTARY FOOD FOR ADULT.
* SOURCE OF GOOD QUALITY PROTEIN, CALCIUM AND RIBOFLAVIN.
* DEFFICIENT IN FE AND VIT-C.
* HUMAN MILK HAS LESS PROTEIN AD HIGHER LACTOSE THAN COW'S MILK.
* BUFFALO MILK CONTAIN HIGH CONTROL OF FAT THAN COW'S MILK.
SKIMMED MILK PRODUCTS:-
* RICH SOURCE OF ALL NUTREINTS EXCEPT ASCARBIC ACID.
* EGG PROTEIN HAVE NUTRITIONAL QUALITY THEREFORE USED AS STANDARD FOR QUALITY OF OTHER PROTEIN.
FLESH FOODS:-
* MEAT, POULTRY AND FISH.
* RICH IN GOOD QUALITY PROTEIN AND VIT-B.
* VIT-B12 ID PRESENT.
* GOOD SOURCE OF VIT-A
* FISH IS GOOD SOURCE OF CALCIUM.
* RICH IN OMEGA-3-FATTY UNSATURATED ACID.
* FISH MAY BE A SUBSTITUTE OF PULSES AND CEREAL BASED DIETS OF THE POOR.
CONDIMENTS AND SPICES:-
* USED FOR FLAVORING FOOD PREPARATION FOR IMPROVNG THEIR POLATIBILITY.
*SOME ARE RICH IN FE, TRACE METALS AND POTASSIUM.
* CONDIMENTS LIKE CHILLIES AND CORIANDER MAY PROVIDE SOME BETA CAROTENE.
* SPICES CONTAIN TANNINS WHICH MAY INTERFACE WITH FE ABSORPTION.
SALTS:-
* IMPORTANT ADDITIVE TO OUR DIETS CONTRIBUTES NaCl.
* HIGH SALT INTAKE MAY LEAD TO HYPERTENSION.
* DAILY SALT INTAKE IN OUR COUNTRY IS AROUND 15 GM/CAPUT/ DAY.
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