This PPT intends to explore the different type of fatty acids, oils a, source along with their function in the welfare of the human.It also attempts to explore the essential oil, varieties along with their function.
This PPT intends to explore the different type of fatty acids, oils a, source along with their function in the welfare of the human.It also attempts to explore the essential oil, varieties along with their function.
This powerpoint presentation gives knowledge about fiber yeilding plants namely, cotton, jute and flax. Also Gives details about their origin and the processing techniques.
Structure, Development & Function of PeridermFatima Ramay
A group of secondary tissues forming a protective layer which replaces the epidermis of many plant stems, roots, and other parts.
Although periderm may develop in leaves and fruits, its main function is to protects stems and roots.
The periderm consists of three different layers:
Phelloderm
Phellogen (cork cambium)
Phellem (cork)
Its main function is to protect the underlying tissues from:
Desiccation
Freezing
Heat injury
Mechanical destruction
Disease
Loss of epidermis.
Bounding tissue restricting the pathogen & insects.
Allowing gaseous exchange through lenticels.
Poaceae or Gramineae is a large and nearly ubiquitous family of monocotyledonous flowering plants known as grasses. It includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture. The latter are commonly referred to collectively as grass
It includes various types of tea i.e White tea (Unfermented and Unoxidised) ,
Green Tea (Unfermented and Unoxidised)
Oolang Tea (Semi-fermented)
Black Tea (fully Fermented and Oxidised)
It also includes all the steps involved in the processing of these teas.
This powerpoint presentation gives knowledge about fiber yeilding plants namely, cotton, jute and flax. Also Gives details about their origin and the processing techniques.
Structure, Development & Function of PeridermFatima Ramay
A group of secondary tissues forming a protective layer which replaces the epidermis of many plant stems, roots, and other parts.
Although periderm may develop in leaves and fruits, its main function is to protects stems and roots.
The periderm consists of three different layers:
Phelloderm
Phellogen (cork cambium)
Phellem (cork)
Its main function is to protect the underlying tissues from:
Desiccation
Freezing
Heat injury
Mechanical destruction
Disease
Loss of epidermis.
Bounding tissue restricting the pathogen & insects.
Allowing gaseous exchange through lenticels.
Poaceae or Gramineae is a large and nearly ubiquitous family of monocotyledonous flowering plants known as grasses. It includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns and pasture. The latter are commonly referred to collectively as grass
It includes various types of tea i.e White tea (Unfermented and Unoxidised) ,
Green Tea (Unfermented and Unoxidised)
Oolang Tea (Semi-fermented)
Black Tea (fully Fermented and Oxidised)
It also includes all the steps involved in the processing of these teas.
DO YOU KNOW HOW MANY DIFFERENT TYPES OF TEA LEAVES YOU CAN BUY?sayanchakraborty105
Tea is a natural energy booster. Drinking a cup of tea in the evening or at the afternoon can refresh your mind and boost your energy level. But do you know how many different types of tea leaves you can buy? Let's explore and know some of them.
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
This presentation intends to explore the communication of the cell within and others for sustainability along the regulation mechanisms by the cellular neural networks and others to sing the song of the life.
Bioenergetics is an important domain in biology. This presentation has explored ATP production and its optimum utilization in biological systems along with certain theories and experiments to give a bird's eye view of this important issue.
This presentation offers the bird's eye view of the cell as the basic structural and functional unit of life. It also addresses the origin of eukaryotic cells from the prokaryotic cell by the endosymbiotic theory.
This presentation has been intended to offer a bird's eye view about the phylogenetic classification of the plant kingdom in general and the Engler and Prantl system in particular with merits and demerits.
This PPT has been made to explore the plant classification in general and the classification as made by Bentham & Hooker for the classification of the flowering plants. It also offers the history of plant classification along with the merits and demerits of this aforesaid classification.
Energy and the biological systems are joined together and no biological world is almost impossible without ATP. This study material intends to explore the beauty of ATP to drive different biological processes.
This PPT offers a bird's eye view of ICBN and its different rules along with regulations for the naming of plants. It also highlights the history of IBC and its contribution to plant taxonomy.
This presentation intends to offer the basic features of plant metabolism along with the different types of mechanisms to regulate and control the metabolic pathways.
This presentation has been designed to give the foundation of taxonomy in general and Plant Taxonomy in particular as a matter of pleasure to explore the diversity of the plant world.
Sex and sexuality are very common words in biology but para-sexuality is a little bit uncommon, several organisms in general and fungi in particular have the pleasure of sexuality to bring variations by beside sex. This PPT explores the beauty of para-sexuality for the academic fraternity.
Sex life in fungi is not less fascinating than in other organisms. Heterosexuality is a matter of pleasure to explore the diversity of sex in fungi along with its cause and consequences. You can find a pleasure to go through the content.
This PowerPoint wants to explore the bird's eye view of the reproduction of bacteria in general and the genetic recombination of bacteria in particular.
This presentation gives the bird's eye view of bacterial nutrition along with some other issues required to understand bacterial diversity as far as nutrition is concerned.
This presentation explores the food value of mushrooms along with the long-term and short-term storage procedures. It also offers a detailed account of the nutrients that remain present in the edible mushrooms.
If you want to explore the role of Cyanobacteria in soil fertility in general & Azolla-Anabena association in particular, you can visit this PowerPoint Presentation.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
Richard's entangled aventures in wonderlandRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
1. Beverages : Tea, Coffee (Morphology,
Processing & Uses)
By
N. Sannigrahi, Associate Professor
Department of Botany
Nistarini College, Purulia ( W.B) India
2. WATER BALANCE IN HUMAN BODY
Humans maintain their water balance by consuming an
equal amount of water to that which is excreted. The body keep
water in a balanced state by controlling intake and excretion.
However, the body can suffer from either a negative
positive water balance. Negative water balance, dehydration, is
defined as a reduction of water and salt in varying proportions
compared with the normal state, which may be caused failure
to replace obligatory water losses or failure of the regulatory
mechanism. Dehydration leads to hypernatremia, which can be
caused by one or more of the following: water loss in excess of
sodium chloride, inadequate water intake, addition of sodium
chloride (salt poisoning), osmotic diuresis (with glucosuria),
and diuretic therapy when free water intake is inadequate .
When the body loses salt to a greater extent than that of water,
hyponatremic dehydration occurs.
3. DRINKS
to drink fluid in order to preserve body fluid homeostasis and
survive. A minimum of 1.44 L of water is needed per day
to cover the water lost and to maintain the water balance .
Beverages could contribute to the human requirements of
water. Troiano et al. reported that 20-24% of energy intake
came from beverages. In addition to fulfilling a basic need,
drinks form part of the culture of human society. Types of
beverages consumed affect the composition of modern diet.
The word beverage has always been defined as not referring to
water. Furthermore, it has been reported that these beverages
are in the top ten contributing foods for several nutrients. Milk
contributes to energy, protein, fat, calcium and vitamin A
intake, while fruit juices contributes to energy, calcium, iron,
vitamin C, vitamin A, and fiber intake, and soft drinks
contributes in energy and vitamin C (in fortified fruit drinks)
intake.
4. TYPE OF DRINKS
According to Roethenbaugh, there are four primary sectors
of the global commercial beverage market (Figure 1): hot
drinks , milk drinks, soft drinks and alcoholic drinks. Hot
drinks, include tea and coffee. Soft drinks have five main
subcategories: bottled water; carbonated soft drinks; dilutables,
(squash, powders , cordials and syrups); fruit juices (100% fruit
juice and nectars(25–99% juice content); still drinks, including
ready-to-drink(RTD) teas, sports drinks and other
noncarbonated products with less than 25% fruit juice).
Alcoholic drinks, including beer, wine , spirits, cider, sake and
flavored alcoholic beverages. Amongst the
different types of beverages, milk, soft drinks, and fruit juices
are the most important and they are consumed in high amounts
.Beverages could be also classified into alcoholic and non
alcoholic drinks. An alcoholic beverage is a drink that contains
.
5. TEA-USES, CHEMICALS
ethanol. A non-alcoholic beverage is a drink that contains little
or no alcohol. This category includes low-alcohol beer, non-
alcoholic wine, and apple cider if they contain less than
0.5%alcohol by volume and they are called soft drinks
Camellia sinensis (L). O. Kuntze (Syn. Thea sinensis L.)
Family: Theaceae
USES
1. It is the most common non-alcoholic beverage, used by more
than one-half of the world’s population.
2. It is obtained from the dried leaves of Camellia sinensis, a
native of Assam or China.
A volatile oil, tannin (13 to 18%), and an alkaloid theine (2-
5%), are present in tea.
6. TEA-USES, CHEMICALS
5. Tea leaves, when infused in hot water, dissolve their alkaloid
and oil, and the beverage thus resulted has a stimulating effect.
If boiled for a longer period, tannin dissolves making the
beverage less beneficial.
6. India is a leading tea-exporting country.
7. For preparing green tea, the leaves are steamed and dried
without fermenting, while for black tea the leaves are withered,
rolled, fermented and dried.
8. Tannins of tea waste are used in plywood industry.
CHEMICAL COMPONENTS : Fresh tea leaf mainly rich in
flavones group of polyphenols known as catechins which
consists of 30% of the dry weight of the leaf. Other
polyphenols include glycosides, Chlorogenic acid,
Coumarylquinic acid 3-galloylquinic acid.
8. MORPHOLOGY OF TEA PLANT
Tea, Camelia sinensis belongs to the family Rubiaceae of
dicotyledonous is a large size shrub, 1-2 mt tall , straight or
slender stem arising from the base; leaf is hard, thick and
leathery; blade elliptic with obtuse apex; margin bluntly
serrulate with more or less incurved teeth; glabrous above and
villose below; petiole short, 3-7mm long; purple in color.
Flowers borne singly or pairs in the cataphyllary axils; pedicel
6-10 mm long with caducous bracteoles; bisexual, complete
with 5-6 sepals, imbricate, persistent, leathery; Petals 7-8, pink;
stamens numerous arranged in two whorls; ovary densely
hair,3 locules with 3-5 ovules in each locule in axil
placentation; fruit capsule either 1 or 2 or 3;spherical seeds
with 10-15 mm in diameter. The other species almost share
same type of taxonomic features except in some specified
cases.
10. TEA PROCESSING
The processing of tea consists of number of steps as follows:
Plucking-It takes place over 7-14 days and the deft fingers of
the expert pluckers can gather as much as 60 lb of leaf in one
day to make 15 lb of processed tea. Only two small leaves and
bud is collected from each shoot. In India, plucking is carried
throughout the year but two big flushing periods from April to
May when near about 25% and during September to December,
near about 40% annual crop is mostly harvested. The rest is
collected throughout the year round.
The most of this plucking activities are done by the women
labor due to chief and other benefits as enjoyed by the different
tea estates located in the different tea processing units.
Commercially, tea of three types- Black, Green and Oolong.
The Black tea is processed by the following events.
11. PROCESSING OF BLACK TEA
Withering- About 70% or more of the fresh weight of the leaf
contain water. Nearly 50% of the water must be removed
before rolling without break up. The leaf is generally spread
over withering racks arranged one above the other horizontally
and allow to remain 12-018 hours to loss its undesired
moisture. The leaf slowly and evenly becomes soft and flaccid
like soft leather and get ready for rolling.
Rolling- It imparts the characteristic twist to the leaf, breaks the
leaf cells and exposes the water content to the air to undergo
fermentation. After half an hour’s rolling, the leaf is removed
in aluminum trolleys to a sifter and ball breaker. The movement
of the specially designed roller causes the broken leaf and fine
particles to fall below and the rest is taken out after sieving.
The latter is again rolled for the second time with little bit
increased pressure. After the second roll, more or less green
and quite flaccid removed to the fermenting room.
12. PROCESSING OF BLACK TEA
Fermentation- During fermentation, the tannin in tea is partially
oxidized and the leaf changes color and turns bright coppery-
red. The rolled leaf is spread on aluminum sheets and the
oxidation which has commenced during rolling continues, the
leaf coming into contact with air. The period of fermentation
exceeds to 3 hours , but this includes rolling time as well. It is
generally thought that the shorter the fermentation, the more
pungent the liquor and longer the fermentation, the liquor
become softer and deeper in color.
Drying- After the leaf has changed its color, comes the final
operation. During drying or firing, the oxidation process is
arrested and most of the moisture of the leaf is dried up and
only 3-5% moisture is retained. The entire operation takes
place in two or three cycles before the finishing product
obtained.
13. PROCESSING OF BLACK TEA
Basically three types of made tea are processed..
Black tea : It is also called fermented tea. The fundamental
process in processing black tea consists of a series of oxidation
and condensations of certain substances present in the green
leaves mainly the polyphenols. During the process of black tea
manufacture, the polyphenols are oxidized to form two
coloring products, the aflavins (TF) and the arubigins
(TR).These along with the caffeine present in tea leaves give
the characteristic properties of black tea. There are two types of
black tea manufacture-Orthodox and
CTC. In orthodox manufacture, the green leaves are withered,
lightly rolled in rolling machine for initiating fermentation
(oxidization) and then dried. In CTC manufacture, the rolling is
more severe and the leaves are passed through the CTC
machine to cut the leaf mass into small bits.
14. GREEN TEA
Most of the tea made in China & Japan are of this nature. A
small quantity is made in North India but mainly for sale in
Afghanistan, Iran and some of the American market. The green
tea is not an oxidized (fermented) product
and bears little similarity to black tea. The chief feature in the
manufacture of green tea is that the polyphenol oxidase, the
enzyme that oxidizes the polyphenols, is deactivated by
steaming the green leaves. The color of green tea liquor is
greenish or lemon yellow, with no trace of red or brown color.
A green tea infusion delivers up its caffeine more quickly than
one of black tea, and it contains more
polyphenolic bodies than a black tea infusion, but these
substances are colorless and unoxidise.
15. OOLONG TEA
Oolong tea : It can be described as the cross between black and
green tea. It is also called semi-fermented tea with a unique
flavor. In preparing oolong tea, the green leaves are given a
brief wither in the sun for an hour or so; then after cooling, the
leaves are lightly manipulated by hands till they turn red and
develop a slight fragrance. After a short fermentation the
process is stopped by roasting it in a
hot iron pan. The Oolongs which have enjoyed a special market
in America , are now exclusively manufactured in Formosa.
LEAF GRADES: Leaf Grades
There are three grades in leaf grades-Orange Pekoe(OP), Pekoe
(P)and Poekoe Souchong(PS).
16. DIFFERENT TEA GRADES
Orange Pekoe(OP)-Long, thin weary leaves containing tip or
bud le4af, mainly the finer portions of shoot . The liquors are
generally light or pale in color with flavor.
Pekoe(P)- Leaves are slightly shorter and not wiry to that O.P,
buds are present, the liquors are however more in color and the
grade is quicker brewing than O.P
Pekoe Souchong (PS)- A bold and round leaf with pale liquors.
BROKEN GRADES: Consists of four main grades-
Broken Orange Pekoe ( B.O.P)-much smaller than any leaf
grades, contains tips, good color and strength made it
attractive.
Broken Pekoe(B.P)- Slightly larger than B.O.P but tips absent,
paler and less color, mainly used as filters.
17. DIFFERENT TEA GRADES
Broken Pekoe Souchong (B.P.S)-little larger and bolder than
B.P, lighter in the cup but useful as ‘filters’.
Fanning or Pekoe Fanning- these are much smaller than B.P.S
and are quick brewing and give good color liquor.
DUSTS: The smallest particles excluding fluff and stalk are
graded as Dusts; useful in quick brewing, liquors produce both
strength and color, good demand for catering purposes.
CTC- These are Crushing, Tearing & Curling process as done
by the machine as named as CTC tea. The leaf after withering
is slightly rolled without any pressure. The fine leaf is
separated and coarse leaf is fed into machine two or three even
four times to prepare the CTC leaf which is made available in
the market.
18. COFFEA
Coffea arabica (Arabian Coffee); C. canepbora syn. C. robusta
(Congo Coffee); C. liberica (Liberian Coffee).
Family: Rubiaceae
1.Coffee beans are roasted for developing the aroma, flavor and
color and finally ground before they reach to the consumer.
2. “Beans” contain caffeine (0.75 to 1.5%), a volatile oil,
glucose, dextrin, proteins and a fatty oil.
3.Caffeine provide stimulating effect while the volatile oil
(caffeole) is responsible for aroma and flavor.
4. Leaves and fruits of Coffee also contain some alkaloids.
5. In India, C. arabica is grown in Nilgiris and Kamataka.
6. Seeds of C. canepbora (syn. C. robusta), a robust evergreen
shrub, are used in making “instant coffee”.
20. MORPHOLOGY
Evergreen shrub of about 5 ft tall when unpruned, open
branching stem ; leaves opposite, dark green , glossy, elliptical,
acuminate with short petiole; flowers bisexual, white in
axillaries clusters; sepal small, cup shaped; corolla tubular;
fruits drupe in color on ripening but dark brown after maturity;
fruit ellipsoidal with two locules, each locule having single
seed; inner surface of the seed is deeply grooved, seed contains
corneous endosperm with small embryo; seeds 8.5-12 cm long
; self pollinating maintains the uniform nature of the seeds;
generally takes at least seven years to attain in maturity to
produce seeds; mostly cultivated at high elevation up to 1500
mt. in height or more; average 15℃-24 ℃ is good for
cultivation without frost; the plant is endemic to Africa but now
it is cultivated almost all continents in different forms
21. CONSTITUENTS OF COFFEA
Coffea contains a diverse of chemical constituents and these
chemicals play a very crucial role for its aroma and odor and
commercially make it as one of the non-alcoholic beverages in
the world. Caffeine is the main chemical constituent of coffee
present in coffee bean. Other chemical constituents are tannins,
fixed oils and proteins are also present in coffee bean. The
amount of caffeine present in coffee bean is 2-3 % .Amount of
tannin is 3-5%.13% proteins and 10-15% fixed oils are present
in coffee bean. The coffee contain sugars in the form of dextrin,
glucose and chlorogenic or caffeotannic acid.
The seed contain caffeine as the salt of chlorogenic acid and
combined with potassium. It also contain nicotinic acid. The
agreeable smell of coffee seed during roasting is due to caffeol
oil. It also contain pentosans. It also contain phenol ,pyridine
and valerianic acid.
22. PROCESSING OF COFFEA
Processing of Coffea is consisting of almost 8-10 steps before
marketing in available forms. They are as follows: Planting-
From nursery to the plantation site is usually done during the
wet season.
Harvesting the cherries- Generally after 3-4 years, the coffee
cherries are collected by labor intensive process and make it
ready for future steps.
Processing the cherries- Both dry and wet methods are used in
this regard. After this process , it beans are passed through
large fermented channels. Then the beans are rinsed after
fermentation and ready for drying
Drying the beans- The beans are dried retaining 11% moisture.
After sun drying, the parchment coffee are warehoused in jute
for further processing.
23. PROCESSING OF COFFEA
Milling the beans- Hulling, polishing, grading and sorting are
done sequentially. During, hulling, the fruit coat- exocarp,
mesocarp and endocarp are removed, the polishing is done to
silver color interior part over the beans.
Exporting the beans-Now the milled coffee called green coffee
are sent for further processing.
Tasting the coffee-Cupping is done to evaluate the aroma of the
beans.
Roasting the coffee- At about 200℃ it begins to brown in color
and caffeol is released from the beans called pyrolysis and
beans are immediately cooled down.
Grinding the coffee- Proper grinding is done for making it a
right ingredients of drink through proper analysis.
Brewing the coffee is done by the users.
24. THANKS FOR YOUR TIME
This presentation has been made without any financial interest,
to enrich open source of information. The presenter
acknowledges the followings to develop this PPT.
Google for images
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