Water Quality Variation, its Influence on Drinking Water Treatment and Remedial Measures - A Case Study of Peechi reservoir, Thrissur, Kerala

The Kerala Water Authority requested the School of Environmental Studies to carry out investigations on the mechanism of sporadic mobilization of iron and odour in the raw water drawn to the drinking water treatment plant. The currently used treatment process failed to remove iron completely. This led to problems in the filter and complaints of taste and colour due to iron in the finished water. The sporadic nature of the problem itself made the trouble shooting difficult. The problem was looked in from three points of view. 1. Influence of environmental (climatic) conditions on the dynamics of the relevant basin of the reservoir. 2. Influence of the physical dynamics on the physico — chemical quality of water. 3. Identification of cost-effective treatment processes to suit the existing plant. Since the problem emerged only during the post- monsoon to pre-monsoon months, a related problem was investigated, namely, influence of anions on the oxidation of Fe(II) in natural waters by air. This is presented in Part II of the dissertation.

Studies in oleoresins an investigation into food colour from Indian chilli oleoresin

This thesis is essentially concerned with a study of the recovery of pungency-free colour matter from capsicum spice of Indian origin. A spice oleoresin may be defined as the total soluble extract of the spice in a specific solvent and embraces all the active components that contribute to aroma, taste and related sensory factors associated with the spice, together with varying amounts of pigments, plant waxes, resins and fixed oils. Whereas, in general, oleoresins are coveted for their flavour qualities, in some cases, the pigments present therein play a vital role in food technology Of these, capsicum oleoresin is the most outstanding, since it contributes both colour and flavour principles.

“Studies on new base materials for microcellular soles"

The most important part of any footwear is the sole (or sole and heel) which withstands all the hannful external factors such as rouglmess of the ground or road, sharp objects, thorns and stones, heat, dampness and cold during walking. The properties desirable in soling material, therefore, would be 1. lightness 2. resistance to wear and tear for long service life 3. flexibility/softness for wearing comfort 4. thennal insulation Rubber soling surpasses all other soling materials in better performance and lower cost. Because MC sole is soft and very light, and has good abrasion resistance, flex properties and set behaviour it has become very popular all over the world and demand for better quality product is ever increasing. Due to the traditional approach adopted by the footwear industry in foot wear design, the rubber based footwear export surprisingly contributes only a small percentage. The essence of success for any industry lies in the expansion of the export market. Microcellular soles are manufactured for the last three decades without much change in the traditional design and colour pattern. In recent years domestic customers have also started demanding better quality products. In view of the changing taste of the customer and growing competition from other countries, substantial improvement in the export potential will require new base materials for regular or fashion rubber based footwears. The main objective of the present study is to develop new base materials for making MC soles with good quality, viz., light weight, durability and bright colours

Brachyuran Crabs of Cochin Backwaters- Diversity, Habitat Ecology and Systematics, with special emphasis to Genus Scylla

Among the decapod crustaceans, brachyuran crabs or the true crabs occupy a very significant position due to their ecological and economic value. Crabs support a sustenance fishery in India, even though their present status is not comparable to that of shrimps and lobsters. They are of great demand in the domestic market as well as in the foreign markets. In addition to this, brachyuran crabs are of great ecological importance. They form the conspicuous members of the mangrove ecosystems and play a significant role in detritus formation, nutrient recycling and dynamics of the ecosystem. Considering all these factors, crabs are often considered to be the keystone species of the mangrove ecosystem. Though several works have been undertaken on brachyuran crabs world –wide as well as within the country, reports on the brachyuran crabs of Kerala waters are very scanty. Most of the studies done on brachyuran fauna were from the east coast of India and a very few works from the west coast. Among the edible crabs, mud crabs belonging to genus Scylla forms the most important due to their large size and taste. They are being exported on a large scale to the foreign markets like Singapore, Malaysia and Hong Kong. Kerala is the biggest supplier of live mud crabs and Chennai is the major centre of live mud crab export. However, there exists considerable confusion regarding the identification of mud crabs because of the subtle morphological differences between the species.In this context, an extensive study was undertaken on the brachyuran fauna of Cochin Backwaters, Kerala, India, to have a basic knowledge on their diversity, habitat preference and systematics. The study provides an attempt to resolve the confusion pertaining in the species identification of mud crabs belonging to Genus Scylla. Diversity study revealed the occurrence of 23 species of brachyuran crabs belonging to 16 genera and 8 families in the study area Cochin Backwaters. Among the families, the highest number of species was recorded from Family Portunidae .Among the 23 crab species enlisted from the Cochin backwaters, 5 species are of commercial importance and contribute a major share to the crustacean fishery of the Cochin region. It was observed that, the Cochin backwaters are invaded by certain marine migrant species during the Post monsoon and Pre monsoon periods and they are found to disappear with the onset of monsoon. The study reports the occurrence of the ‘herring bow crab’ Varuna litterata in the Cochin backwaters for the first time. Ecological studies showed that the substratum characteristics influence the occurrence, distribution and abundance of crabs in the sampling stations rather than water quality parameters. The variables which affected the crab distribution the most were Salinity, moisture content in the sediment, organic carbon and the sediment texture. Besides the water and sediment quality parameters, the most important factor influencing the distribution of crabs is the presence of mangroves. The study also revealed that most of the crabs encountered from the study area preferred a muddy substratum, with high organic carbon content and high moisture content. In the present study, an identification key is presented for the brachyuran crabs occurring along the study area the Cochin backwaters and the associated mangrove patches, taking into account the morphological characters coupled with the structure of third maxillipeds, first pleopods of males and the shape of male abdomen. Morphological examination indicated the existence of a morphotype which is comparable with the morphological features of S. tranquebarica, the morphometric study and the molecular analyses confirmed the non existence of S. tranquebarica in the Cochin backwaters.

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.