Inherent Powers of the High Court under Section 482 of the Code of Criminal Procedure 1973

This thesis is shows the result of the research work on the inherent Powers of the High Court in criminal jurisdiction. The criminal justice system in India recognizes inherent powers only of the High Court. The Theory and Philosophy of inherent powers are concerned the Distinction between civil and Criminal laws are of very little consequence. In formulating the research programme the confusion created by the concept of inherent powers and its application by High Court form the central point. How fully the concept is understood, how correctly the power is used, and how far it has enhanced the rationale of the administration of criminal justice, what is its importance and what are the solutions for the inherent power to earn a permanent status in the province of criminal jurisprudence are the themes of this study. The precipitation of new dimensions is the yardstick to acknowledge the inherent powers of the High Court and Supreme Court. It is of instant value in criminal justice system. This study concludes innovativeness provided by the inherent powers has helped the justice administration draw inspiration from the Constitution. A jurisprudence of inherent powers has developed with the weilding of inherent powers of the Supreme Court and the High Court. It is to unravel mystery of jurisprudence caused by the operation of the concept of inherent powers this research work gives emphasis. Its significance is all the more relevant when the power is exercised in the administration of criminal justice. Application or non application of inherent powers in a given case would tell upon the maturity and perfection of the standard of justice

Influence of Processing Variables on Protein Quality and Frozen Storage Stability of Two Commercially Important Species of Squid (Loligo duvaucelii and Doryteuthis sibogae )

Cephalopods are utilized as an important food item in various countries because of its delicacy as raw consumed food. Mainly sepia and loligo are consumed raw by Japanese and Russians. The freshness of the products is very important when the product is consumed raw. The major species that dominate our squid catch are Loligo duvaucelii and Doryteuthis sibogae. There is a noticeable difference in the quality of both the species. The needle squid (Doryteuthis sibogae ) contributes about 35% of the total squid landing. Due to the fast deterioration , a major portion of the needle squid, which is caught during the first few hauls, is thrown back to sea. The catch in the last hauls only are taken to the landing centers. At present the needle squid is processed as blanched rings and the desired quality is not obtained if it is processed as whole, whole cleaned or as tubes. In this study an attempt is made to investigate the biochemical characteristics in both the species of squid in relation to their quality and, the process control measures to be adopted. The effect of various treatments on their quality and the changes in proteolytic and lysosomal enzymes under various processing conditions are also studied in detail.Thus this study can provide the seafood industry with relevant suggestions and solutions for effective utilization of both the species of squid with emphasis on needle squid.

Applications of Fractal Based Structures in Radar Cross Section Reduction

This thesis presents the Radar Cross Section measurements of different geometric structures such as flat plate,cylinder, corner reflector and circular cone loaded with fractal based metallo dielectric structures.Use of different fractal geometris,metallizations of different shapes as well as the frequency tanability is investigated for TE and TM polarization of the incident electromagnetic field.Application of fractal based metallo-dielectric structures results in RCS reduction over a wide range of frequency bands.RCS enhancement of dihedral corner is observed at certain acute and obtuse corner angles.The experimental results are validated using electromagnetic simulation softwares.

Radar cross-section enhancement of dihedral corner reflector using fractal-based metallo-dielectric structures

Effective use of fractal-based metallo-dielectric structures for enhancing the radar cross-section (RCS) of dihedral corner reflectors is reported. RCS enhancement of about 30 dBsm is obtained for corner reflectors with corner angles other than 90deg. This may find application in remote sensing and synthetic aperture radar.

Quantitative and Qualitative Studies on the Bacteriology of frozen Fishes and Prawns

The thesis is mainly concerned with the study of the bacteriology of freezing of mackerel(Rastrelliger kanaggrta)and prawn (Metgpggaeus ddbsoni) The thesis in four sections describes the salient features of the observations and inferences on the bacteriology of freezing of fishes and prawns. This includes the evaluation of methodology for the optimum recovery of bacteria, bacteriology of the newly caught fish and prawn, the effect of freezing temperatures on the survival of selected species of isolates from fish and prawn and the bacteriology of freezing, frozen storage and thawing of prawn/fish emphasizing the effect contributed by each.

Effect Of Raw Material Quality On The Shelf Life Of Frozen Stored Fish And Fishery Products

Frozen storage characteristics and shelflife vary considerably among species as well as within the species (Powrie, 1973; Fennema. 1973). This can be attributed to the variation in the composition of fish among various species. In certain species like sardines and mackerel. wide seasonal variation in chemical composition occur within the species. These variations affect the quality and shelflife. The nutritional level of water. spawning, method of catching, struggling etc. are found to have profound influence on the condition of the fresh fish. Soon after death the deteriorative changes in fish start due to autolysis and bacterial growth. The rate of these changes depends mainly on temperature. The handling methods have great influence on bacterial contamination. Thus the type oi'handling. temperature control. period of chill storage. processing methods. type of freezing, condition of frozen storage and period of storage affect the quality and shelflife Of the fisho In the present study extensive investigations were carried out on various factors affecting the quality of fish as well as their effect on the physical. chemical and sensory qualities of fish during frozen storage and the shelflife

Reduction of radar cross section of targets using periodic strip grating technique

The- classic: experiment of Heinrich Hertz verified the theoretical predict him of Maxwell that kxnfli radio and light waves are physical phenomena governed by the same physical laws. This has started a.rnnJ era of interest in interaction of electromagnetic energy with matter. The scattering of electromagnetic waves from a target is cleverly utilized im1 RADAR. This electronic system used tx> detect and locate objects under unfavourable conditions or obscuration that would render the unaided eye useless. It also provides a means for measuring precisely the range, or distance of an object and the speed of a moving object. when an obstacle is illuminated by electromagnetic waves, energy is dispersed in all directions. The dispersed energy depends on the size, shape and composition of the obstacle and frequency and nature of the incident wave. This distribution of energy’ is known as ‘scattering’ and the obstacle as ‘scatterer’ or 'target'.

Bacteriological quality of individually quick-frozen (IQF) raw and cooked readyto- eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon

One thousand, two hundred and sixty four samples of individually quick-frozen (IQF) peeled and deveined raw and 914 samples of cooked ready to eat shrimp samples produced from farm raised black tiger (Penaeus monodon) obtained from a seafood unit working under HACCP concept were analysed for total aerobic plate count (APC), coliform count, Escherichia coli, coagulase positive Staphylococci and Salmonella. The overall bacteriological quality of the product was found to be good. Of the frozen raw shrimp, 96% of samples showed APC below 105 while 99% of the frozen cooked ready-to-eat samples showed APC less than 104. The APC ranged from 1·0´102 to 4·2´106 cfu/gm in frozen raw shrimp and from 1·0´102 to 6·4´104 cfu/gm in the frozen cooked shrimp. Prevalences of coliforms in raw shrimp and cooked shrimp samples were 14·4% and 2·9% respectively. The coliform count in raw products ranged from 1·0´101 to 2·5´103 cfu/gm and in the cooked products, from 1·0 ´101 to 1·8´102 cfu/gm. Although all the cooked shrimp samples were free of coagulase positive staphylococci, E. coli and Salmonella, 1·0, 2·0 and 0·1% of the frozen raw shrimp samples tested positive for coagulase positive Staphylococci, E. coli and Salmonella respectively. The Salmonella strain was identified as Salmonella typhimurium. The results of the present study highlight the importance of implementation of HACCP system in the seafood industry to ensure consistent quality of frozen seafood

Processing And Frozen Storage Characteristics Of Ray Fillets

Rays, belonging to the class Elasmobranchii, constitute a major fishery in many states in India like Tamil Nadu, Gujarat, Andhra Pradesh, Kerala and Maharashtra. The estimated landings are 21,700 tonnes per annum. Even though the meat of rays is nutritious and free from bones and spines, there is little demand for fresh meat due to the presence of a high urea content. The landings are mainly used for salt curing which fetches only very low prices for the producers. Urea nitrogen constituted the major component (50.8%) of the non-protein nitrogen of the meat. An attempt has been made to standat-dize the processing steps to reduce the urea levels in the meat before freezing by using different simple techniques like dipping the fillets in stagnant chilled water, dipping in chilled running water and dipping in stirred chilled running water. It was found that meat dipped in stirred running water for two hours reduced the urea level of the meat by 62%. The yield of the lateral fin fillets and caudal fin fillets vary with the size of the ray. The drip loss during frozen storage is found to be more in the case of samples frozen stored after the treatment for urea removal by the method of stirring in running water. The samples treated in stagnant chilled water had the lowest drip loss. The total nitrogen was higher in samples treated in stagnant chilled water and lowest in the samples treated in stirred running water. The overall acceptability was high in the case of samples treated with stirred running water and frozen stored