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HAEMATOLOGICAL AND BIOCHEMICAL PROFILE OF EWES SYNCHRONIZED serum phosphorus were recorded in cyclic ewes by Pradhan et al. (1991) and Ramprabhu and Dhanapalan et al. (1998) who reported lower values during rainy and winter seasons. The variations in biochemical profiles were attributed to seasons, availability of seasonal fodder (Ramprabhu and Dhanapalan, 1998), availability of shade area (Singh et al., 2008) and stage of pregnancy (Obidike et al., 2009). REFERENCES Anurud, N.E., Babayemi, O.J and Ososanya, T. 2004. Haematology of pregnant West African dwarf ewes fed siam weed-base rations. Tropical Journal of Animal Science.7:105-112. Devendran, P., Jayachandran, S., Visha, P., Nanjappan, K and Panneerselvam, S. 2009. Haematological and blood biochemical profile of Coimbatore sheep. Indian Journal of Small Ruminants. 15: 98-101. Dhanotia, R.S. 2004. Text book of Veterinary Biochemistry, 2 nd Ed. Jaypee Brother, New Delhi. Lipecka, C., Olech, M., Gruszecki, T.M., Junkuszew, A and Kuzmak, J. 2010. Haematological and biochemical parameters in blood of lambs born to Maedi-Visna virus infected and uninfected ewes. Bulletin of the Veterinary Institute in Pulawy. 54: 135-139. Mittal, J.P., Maurya, V.P., Anil Joshi and Naqvi, S.M.H. 2004. Role of nutrition in augmentating reproduction in sheep. In: Proceedings and Challenges in Nutrition and feeding management of sheep, goat and rabbit for sustainable production. Feb.10-12, 2004 Avikanagar, Rajasthan, India. pp. 246-253. Obidike, I.R., Aka, L.O and Okafor, C.I. 2009. Timedependant peri-partum haematological, biochemical and rectal temperature changes in West African dwarf ewes. Small Ruminant Research. 82: 53-57. Pradhan, K.M., Mohanty, B.N., Ray, S.K.H and Mohanty, D.N. 1991. A note on serum biochemical constituents in cycling and postpartum anoestrus ewes. Indian Journal of Animal Reproduction. 12: 191-192. Radostits, O.M., Blood, D.C., Gay, C.C., Arundel, J.H., Ikede, B.O., McKenzie, R.A and Tremblay, R.R.M. 1994. Veterinary Medicine: A textbook of the diseases of cattle, sheep, pigs, goats and horses. 8 th Ed. Bailliere Tindall, London. pp. 1726-1727. Ramprabhu, R and Dhanaphalan, P. 1998. Blood biochemical profiles of Merino Nilgiri crossbred sheep. Cherion. 27: 15-18. Ravindra Reddy, Y., Sarjan Rao, K., Sudhakar, K., Ramesh Gupta, D and Gnana Prakash, M. 2010. Biochemical profile of Nellore sheep on feeding of Azolla and Sheanut cake under different management systems. Indian Journal of Small Ruminants. 16: 54-57. Sejian, V., Maurya, V.P and Naqvi, S.M.K. 2010. Adaptive capability as indicated by endocrine and biochemical responses of Malpura ewes subjected to combined stresses (thermal and nutritional) in a semi-arid tropical environment. International Journal of Biometeorology. 54: 653-661. Selvaraj, P., Mathivanan, R and Nanjappan, K. 2004. Haematological and biochemical profile of Mecheri sheep during winter and summer. Indian Journal of Animal Sciences. 74: 718- 720. Singh, D.N., Wadhwani, K.N., Arya, J.S., Sarvaiya, N.P and Patel, A.M. 2008. Effect of housing systems on blood constituents of ewes during summer in a subtropical climate. Indian Journal of Small Ruminants. 14: 252-254. Vinodh Kumar, O.R., Swarnkar, C.P., Shinde, A.K and Singh, D. 2009. Heamatological, biochemical and mineral profile of adult Patanwadi sheep. Indian Journal of Small Ruminants. 15: 243-245. 99
J.Res. ANGRAU 41(2) 100-106, 2013 INDIAN BREAD MAKING TOOLS - CONSUMER EVALUATION AND DESIGN MODIFICATION P. RAJYA LAKSHMI, D. RATNA KUMARI and V. VIJAYA LAKSHMI Department of Resource Management and Consumer Sciences, College of Home Science, ANGRAU, Saifabad, Hyderabad- 500 004 Date of Receipt : 23.06.2012 Date of Acceptance : 24.01.2013 ABSTRACT Cooking is the most common activity in all homes. Indian Breads made of wheat flour are served hot at breakfast, lunch or dinner, and are eaten with dry and semi liquid vegetable preparations, as well as with gravies and other adjuncts. The present study was planned to identify the design deficiencies of most commonly used Indian bread making tools and suggest suitable design modifications. The four most commonly used tools of Indian bread making identified from the household survey were evaluated ergonomically. The ergonomic evaluation was carried out on a multi-parametric approach considering both the subject (sample or respondents) and object (product or tool) aspects. The dimensions and design features were studied in terms of biomechanical, anthropometric and psychological aspects of the subjects. As a part of the study, the object aspect, the availability and physical properties of the existing rolling pins and rolling boards were analyzed to suggest design modifications. It can be concluded as the ergonomically designed tools will fit the users comfort provide safety and efficiency, so there is a need to design and develop the tools that are comfortable and efficient to the users. Different varieties of Indian bread include: Chapathi, puri, phulka, roti, parotta and bathura are the main traditional products which form the staple items in the diet of the majority of the population. Diet consciousness of people in the present days has lead to an increase in Indian bread consumption irrespective of region. Indian breads are normally made of wheat flour and served hot at breakfast, lunch or dinner, and are eaten with dry and semi liquid vegetable preparations, as well as with gravies and other adjuncts in households. Indian bread making tools come under the major section of hand tools as classified based on purpose. The common tools used in Indian bread making are the Rolling board and Rolling pin, which are available in a variety of materials and sizes. In India these are must-haves in the kitchen. The rolling pin is used in combination with rolling board (flat circular chakla). A rolling pin is a cylindrical food preparation tool used to shape and flatten dough. A rolling board is an Indian kitchen tool which is a flat, usually circular board used for rolling kneaded dough into chapattis. It is vital that the dough does not stick to the pin and board when rolling. Dough sticking to the pin has few disadvantages. It takes more time to complete the job and therefore is less efficient. To prevent sticking before and during rolling, flour must be added to the dough and rubbed on the pins. This changes the texture of the dough. When the dough sticks to the pin and needs to be removed, the weight distribution of the dough becomes inconsistent, thereby creating uneven thicknesses and therefore uneven temperature when baking, so that some parts become crisper than others. It would be desirable to develop an improved rolling pin and rolling board to avoid these disadvantages which allow dough to roll more easily (Dua et al. 2010). Much work has been reported on chapatti making machines, and the studies on Indian bread making tools in India are scanty. Hence, a study on Indian bread making tools was thought to be appropriate which may fulfill the user requirements. The twin cities of Andhra Pradesh i.e. Hyderabad and Secunderabad were selected purposively as a study area due to an ever-increasing number of shopping malls and attractively laid out stores, liberalisation of economy and a number of exhibitions of consumer goods has given way to several well-known brands of goods coming within the reach of the people and various models of kitchen tools are available among which Indian bread making tools are also apart. Exploratory research design was followed and hundred sample were selected. The tool selected for collecting the information was an email: rajiraju.laxmi@gmail.com 100
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CONTENTS PART I : PLANT SCIENCE Ads
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J.Res. ANGRAU 41(2) 1-10, 2013 ADSO
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ADSORPTION DESORPTION OF PENDIMETHA
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J.Res. ANGRAU 41(2) 11-15, 2013 STU
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STUDIES ON THE EFFECT OF PLANT GROW
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STUDIES ON THE EFFECT OF PLANT GROW
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PERFORMANCE OF DRUM SEEDER IN DIREC
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PERFORMANCE OF DRUM SEEDER IN DIREC
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J.Res. ANGRAU 41(2) 21-25, 2013 EFF
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EFFECT OF GRADED LEVELS AND TIME OF
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EFFECT OF GRADED LEVELS AND TIME OF
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ASSESSMENT OF GENETIC DIVERSITY IN
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J.Res. ANGRAU 41(2) 33-41, 2013 EST
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ESTIMATION OF HETEROSIS FOR YIELD A
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INTEGRATED EFFECT OF ORGANIC MANURE
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INTEGRATED EFFECT OF ORGANIC MANURE
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SCREENING OF LOCAL RHIZOBIAL ISOLAT
Page 52 and 53: SCREENING OF LOCAL RHIZOBIAL ISOLAT
Page 54 and 55: SCREENING OF LOCAL RHIZOBIAL ISOLAT
Page 56 and 57: CHARACTERIZATION AND CLASSIFICATION
Page 62 and 63: J.Res. ANGRAU 41(2) 59-67, 2013 IDE
Page 64 and 65: IDENTIFICATION OF SUPERIOR PARENTS
Page 72 and 73: EFFECT OF FRONT LINE DEMONSTRATIONS
Page 78 and 79: EFFECT OF FEEDING COMPLETE FEED CON
Page 80 and 81: EFFECT OF FEEDING COMPLETE FEED CON
Page 82 and 83: EFFICACY OF CONTROLLED INTERNAL DRU
Page 90 and 91: EFFECT OF NSP ENZYMES AND PREBIOTIC
Page 100 and 101: HAEMATOLOGICAL AND BIOCHEMICAL PROF
Page 104 and 105: INDIAN BREAD MAKING TOOLS - CONSUME
Page 110 and 111: Research Notes J.Res. ANGRAU 41(2)
Page 112 and 113: CROP COEFFICIENTS FOR DRIP AND CHEC
Page 116 and 117: STUDY ON THE EFFECT OF IRRADIATION
Page 120 and 121: EVALUATION OF DEFOLIANTS ON MUNGBEA
Page 122 and 123: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 124 and 125: YIELD, NUTRIENT UPTAKE AND ECONOMIC
Page 128 and 129: NANO FOOD COLOURS FOR PRODUCT FORMU
Page 130 and 131: EFFECT OF ORGANIC FERTILISERS ON GR
Page 132 and 133: EFFECT OF ORGANIC FERTILISERS ON GR
Page 136 and 137: NUTRIENT UPTAKE OF MICROSPRINKLER I
Page 140 and 141: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 142 and 143: EFFECT OF SYNERGIST, TRIPHENYL PHOS
Page 146 and 147: EFFECT OF HARVESTING STAGES AND DRY
Page 148 and 149: RESPONSE OF AEROBIC RICE TO IRRIGAT
Page 150 and 151: RESPONSE OF AEROBIC RICE TO IRRIGAT
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Research Notes J.Res. ANGRAU 41(2)
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DRIP IRRIGATION SCHEDULE FOR CASTOR
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Research Notes J.Res. ANGRAU 41(2)
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CHARACTER ASSOCIATION AND PATH COEF
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CHARACTER ASSOCIATION AND PATH COEF
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Statement about ownership and other
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GUIDELINES FOR THE PREPARATION OF M
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ESSENTIAL REQUIREMENTS FOR CONSIDER
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