12-14 September, 2011, Lucknow - Earth Science India

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National Conference on Science of Climate Change and Earth’s Sustainability: Issues and Challenges ‘A Scientist-People Partnership’ 12-14 September, 2011, Lucknow construction. The Soligas are the indigenous people of this area who have traditionally resided in the forested regions of MM Hills. Lingayaths migrated to MM Hills around 600 years ago as local priests. Both communities have long term dependence and links with the forest, their traditional ecological knowledge is still rich and extensive. They are marginal farmers having average 1.5 acre of agriculture land which is not fully fit for farming. Their average per capita agriculture income is Rs.485 for Soligas and Rs.1165 for Lingayath which is not even sufficient for six months. Therefore, they have been depending on public distribution system for their food and wild vegetables for their nutrients and calories to supplement their diet. They eat a variety of wild plant parts species in different seasons. This study is dedicated to develop a comprehensive inventory of ethno botanical knowledge from forest dependent communities in Malai Maadeshawara (MM) Hills Reserve Forest before it erodes. Documenting the traditional knowledge of tribal communities on wild vegetables and to assess the conservation status of more frequently used wild vegetable species in the forest, data was gathered by using a questionnaire and random transact sampling. The database from the ethno botanical inventory was used to calculate a Use Index (UI) for each species. Ninty-two plant species are used by the forest dependent community as wild vegetables, of which 58 (62%) species are collected from the forest; the remaining are found as wild in agriculture lands. Four wild plants are popular and were found to be used in all houses as food. The uses of diversity of wild plants have evolved over generations as a survival strategy. Unique recipes incorporating these wild plants are a tradition among these families. We found that the local communities perceive a decline in the availability of the wild edible plants species, possibly due to unsustainable harvesting practices. The communities relate usage of wild plants to seasonal plant availability and the plant’s phonological status. They can predict the availability of wild vegetables with respect to micro-climatic changes, indicating long-term intimate knowledge of their surrounding. The overall potential dietary pattern is that of a pronounced seasonal change in the quality of plant foods. Variety of types of food items provided by several different type of plants during the rainy season to mainly fruit/seed/pods and/or underground parts in the dry season. These findings will be useful for further studies on the nutritional values and conservation of these plants. 60
National Conference on Science of Climate Change and Earth’s Sustainability: Issues and Challenges ‘A Scientist-People Partnership’ 12-14 September, 2011, Lucknow GREEN CHEMICAL APPROACH TO SYNTHESIZE 4- (SUBSTITUTED-BENZYLIDENE-2-PHENYL-1-(5- PHENYLTHIAZOL-2-YL)-1H-IMIDAZOL-5(4H)-ONE AND ITS ANTIMICROBIAL STUDIES Kumudini Bhanat 1* , Narendra Parashar 2 , Bharat Parashar 3 and V. K. Sharma 1 1 Microwave Chemistry Laboratory, Department Of Chemistry, M.L. Sukhadia University, Udaipur, (Rajasthan) 2 Pacific College of Pharmacy, Udaipur, Rajasthan 3 Department of Pharmaceutical Sciences, Manav Bharati University, Solan. H.P. *email : kumudini23@gmail.com One of the most attractive concepts in chemistry for sustainability is Green Chemistry, which is the utilization of a set of principles that reduces or eliminates the use or generation of hazardous substances in the design, manufacture, and applications of chemical products. One of the key areas of Green Chemistry is the elimination of solvents in chemical processes or the replacement of hazardous solvents with environmentally benign solvents. Microwave heating has attracted the attention of investigators in that it makes it possible to shorten the length of reactions significantly, to increase their selectivity, and to increase the product yields, which is particularly important in the case of high-temperature processes that take a long time. Reactions in microwave ovens are currently in use for the synthesis of medicinally important compounds. Within the framework of ‘Green Chemistry’ we have now developed an environmentally benign and novel approach for the synthesis of (E)-4-(substituted benzylidene)-2-phenyl-1-(5-phenylthiazol-2-yl)-1H-imidazol-5(4H)- one. These compounds have been prepared by the reaction of 5-(pyridin-4-yl)-1,3,4- thiadiazol-2-amine with various (Z)-4-(substituted benzylidene)-2-phenyloxazol-5(4H)- one by using modified domestic microwave oven. The structure of these compounds was assigned on the basis of elemental analysis, IR, 1 H NMR spectral data. The compounds showed significant antibacterial and antifungal activity against E. coli, P. aeruginosa, S. aureus , C. albicans and A. niger using cup plate and agar well diffusion technique. 61
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12-14 September, 2011, Lucknow - Earth Science India

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