The key factors affecting grain storage are temperature, moisture, oxygen content, microorganisms, insects, rodents, and mites. Temperature and moisture levels influence the development of microbes and insects that can degrade grains. Proper storage methods and conditions, such as low moisture content and oxygen levels, can help preserve grains by limiting pest proliferation. Common pests include various beetle and moth species, while rodents and mites also pose contamination risks. Maintaining unsuitable temperature and humidity levels in storage structures and treating grains with protective measures can help reduce spoilage and pest infestation.
It is report on Mushroom cultivation . It shows the process about Mushroom growing in the farms. All the marketing strategy defined here. It based on commercial training that is held in 8th semester of B.Sc. agriculture final year according to ICAR module.
this power point presentation contains about grain quality deterioration from insects, pests, microorganisms, rodents and birds, and their control measures and physiological, chemical changes during storage, moisture migration during storage etc., It contains the principal of fumigation and different types of fumigants and their applications
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
It is report on Mushroom cultivation . It shows the process about Mushroom growing in the farms. All the marketing strategy defined here. It based on commercial training that is held in 8th semester of B.Sc. agriculture final year according to ICAR module.
this power point presentation contains about grain quality deterioration from insects, pests, microorganisms, rodents and birds, and their control measures and physiological, chemical changes during storage, moisture migration during storage etc., It contains the principal of fumigation and different types of fumigants and their applications
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
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Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
3. ⚫ Temperature and moisture (store and grain) are responsible for the accelerating or
delaying biochemical processes within grain (especially the "breathing" of the
grain) which exhibits the origin of grain degradation
⚫ Different biochemical changes of grain due to infestation will also induce excessive
heating.
⚫ Furthermore, they have a direct influence on the speed of development of insects
and microorganisms (moulds, yeasts and bacteria).
⚫ Stored products pests breed within the temperature range of about 15-42°C but the
most important pest species breed within 18-38°C.
⚫ Within this range the optimum temperature range falls between 25-33°C.
⚫ The conditions beyond the minimum and maximum will either result in cold or
heat stress.
Environmental factor
Temperature and moisture
4. Temperature and moisture
⚫ Temperature and humidity both are inter-related (higher the temperature,
the lower must be the moisture of the grain).
⚫ Most of the stored grain pest species breed faster under the humid condition,
typically 60-80 % which in term of grain moisture content is roughly equivalent to
13-15 %.
⚫ At higher humidity, the mould growth will result.
⚫ Generally drier the condition (grain and store), less will be the pest infestation.
6. Moisture Contents of Stored Grain Recommended for the long
storage
GRAIN MOISTURE GRAIN MOISTURE
PADDY 14.0% SUNFLOWER 9.0%
RICE 13.0% WHEAT 13.0%
MAIZE 13.0% MILLET 16.0%
SORGHUM 12.5% COFFEE 13.0%
BEANS 15.0% COCOA 7.0%
GROUNDNUT 7.0% COPRA 7.0%
7. LOW OXYGEN CONTENT
⚫ Like grain and micro-organisms, insects are living organisms that need oxygen.
⚫ Storage of grain in places that are low in oxygen causes
the death of insects,
cessation of development of micro-organisms, and
blockage, or slowing down, of the biochemical processes of grain degradation.
⚫ This favours the conservation of grain, but may affect its germinating power.
8. Biotic Factors
Micro-organisms
⚫ Micro-organisms (moulds, yeasts, bacteria) are biological agents present in the
soil which, when transported by air or water, can contaminate products before,
during and after the harvest.
⚫ Their presence and growth cause severe changes in the nutritive value and the
organo-leptic features of grain (taste, smell etc.).
⚫ Furthermore, they are responsible for the alteration of important germination
properties of seeds (vigour and capacity to germinate) and,
⚫ In the case of moulds, for the potential formation of dangerous poisons
(mycotoxins).
⚫ If greater the impurities, and cracked or broken grains, then faster the
development of micro-organisms.
9. Micro-organisms….
⚫ Furthermore, temperature and humidity have a determining influence on the
growth rate of these degradation agents.
⚫ It has been observed that micro-organisms develop at temperatures between -8°C
and +80°C, when the relative humidity of the air is over 65 percent.
⚫ On the contrary, atmospheres that are low in oxygen help in checking the
development of these degradation agents.
10. INSECT PEST FACTOR
⚫ Insect infestations can occur either in the field, before the
harvest, or in grain stores
⚫ In some cases, these infestations are difficult to observe with the naked eye, since the
damage is provoked by the larvae developing inside the grain.
⚫ The insects most likely to infest stored products belong to the
following major groups:
Coleoptera (damage by larvae and adult insects)
Lepidoptera (damage only by larvae).
⚫ Insects can be responsible for significant losses of product either by direct feeding or by
infesting the grain with their body part or products or body secretions.
⚫ Furthermore, their biological activity (waste material, respiration, etc.) deteriorates the
quality and commercial value of the stored grain and faster the development of micro-
organisms due to their excessive heat and moisture production.
⚫ Insects can live and reproduce at temperatures between +18°C and +38ºC.
⚫ On the contrary, low humidity slows or even stops their development, and a low supply of
oxygen rapidly kills them.
11. INSECT PEST FACTOR
Different Important stored grain insect pests are: Red Flour Beetle
• Lesser Grain Borer Rice
Weevil Khapra Beetle
• Dhora Beetle/ Seed Beetle
• Saw Toothed Grain Beetle/ Silvanid Beetle Angoumois
Grain moth
• Rice Moth/ Pyralid Moth
• All these either act as Primary stored grain insect pest or secondary insect pest,
• Thus exhibiting the quantitative or qualitative losses to grains.
• They may also produce foul or bad smell or off taste in the grain or in milling
cereals.
12. RODENTS
⚫ Rodents include rats, mice and are omnivorous thus feeding on
grains, vegetables, fruits, meat etc.
⚫ They cause serious damage not only to stored grains but also to packaging
and even to storage buildings. They contaminate the grains with their excreta,
urine, body hairs in addition to their grain consumption.
⚫ The rodents that attack stored products, belong to the following species:
Black rat, also called roof rat (Rattus rattus),
Brown or Norway rat, also called sewer rat(Rattus norvegicus),
Mouse (Mus musculus).
⚫ Prolonged attack by these pests results in serious quantitative and qualitative
losses of stored products.
⚫ They damage the 20 times the amount they actually consume.
⚫ This contamination is as important from the marketing standpoint as it
is for hygiene and health.
13. Mites
These are small, tiny microscopic creatures that cause qualitative and quantitative
losses to the stored grains.
They reduce the germination ability of the seed.
They may produce toxins tothe stored food.
14. Storage Methods
⚫ There are basically two methods of storage: in bags and in bulk.
⚫ Bags can be stored either in the open air or in warehouses; bulk grain is stored
in bins or silos of various capacities.
⚫ The choice between these methods depends upon the objective of the storage,
duration of the storage and amount of grain under storage (Storage at micro or
macro level).
⚫ The method selected may affect the grain storage or even the storage
conditions which ultimately result in favour the attack of different stored grain
pests.
15. General Instructions for the Storage used to reduce spoilage
and pest infestation
1. Cleaning/Grading/Sieving of Grains
2. Sun drying/ Heat Treatment
3. Treatment of grains with different plant extracts
4. Treatment of Storage structures/Stores
5. Superheating of stores
6. Cleaning of stores and plugging of crevices.
7. Maintaining the unfavorable/non-conducive conditions for the pest developmen
8. Fumigation withAl-Phosphide (Phosphine Tablets)
9. Regular monitoring of stores