Thumbnail Image

M. Sc. Dissertations

Browse

2009 - 200912010 - 20122
Reset filters
Author: Mamta Rani × End date: 2012 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    ThesisItemOpen Access
    Chemical composition of stem of kinnow mandarin (Citrus reticulata)
    (CCSHAU, 2009) Mamta Rani; M. Khabiruddin
    Kinnow mandarin (Citrus nobilis × Citrus deliciosa) belongs to the family Rutaceae is a variety of citrus fruit. It is cultivated widely in tropical and subtropical regions. It has special importance due to their multifold nutritional and medicinal values. It is known for its antimicrobial, insecticidal and medicinal properties. Stems of Citrus reticulata were collected from the Department of Horticulture, CCS HAU, Hisar and were chopped into small pieces and then extracted with hot methanol. The extractives were column chromtographed over silica gel and five compounds were obtained. 10 Compound A (Tricosane) was obtained on elution with benzene:hexane (1:19). Compound B (Campesterol) was obtained on elution with ethyl acetate – benzene (1:9). Compound C (β-sitosterol) was obtained on elution with ethyl acetate-benzene (1:5). Compound D [5,7,3,4'-Tetrahydroxyflavone (Kaempferol)] was obtained on elution with ethyl acetate–benzene (1:3). Compound E (β-sitosterol- β-D-glucoside) was obtained on elution with ethyl acetate:benzene (2:1). The characterization of isolated compounds was carried out on the basis of UV-visible, IR and 1H NMR data and other properties of the compounds. The methanolic extract of stem of Citrus reticulata was tested for antifungal activity at 2000, 4000, 6000, 8000 and 10000 ppm against Fusarium solani and Rhizoctonia solani and percent inhibition was recorded. It was found to have inhibitory effect on both the pathogens (F. solani and R. solani). The area of per cent inhibition was more in F. solani in comparison to R. solani and the maximum inhibition (about 100%) of both the pathogens was at 10000 ppm.
  • Thumbnail Image
    ThesisItemOpen Access
    Development and nutritional evaluation of products incorporating green beans
    (CCSHAU, 2011) Mamta Rani; Punia, Darshan
    The present investigation was carried out to analyze the nutritional composition of green beans and their utilization for product development. The green beans used in the present study were cluster bean, cowpea bean, french bean and sem bean. Fresh beans as well as their dry powder were used for the development of various products. Moisture content of fresh beans ranged from 84.32 to 91.79 percent. Crude protein was highest in cowpea bean, fat was highest in sem bean, ash content was highest in french bean and crude fiber content differed non-significantly among the four types of beans. The total, insoluble and soluble dietary fiber content was found to be highest in cluster bean and the lowest in sem bean. The sem bean had the highest amount of calcium, cluster bean had the highest iron, cowpea bean had the highest magnesium and french bean had the highest potassium content. A non significant difference was observed in phosphorus, zinc and manganese content of the four types of beans. Four products namely beans vegetable, bean-potato-vegetable, pulao and kadhi were prepared using fresh green beans and evaluated organoleptically. Overall acceptability scores of the four products revealed that all the products were ‘liked moderately’ except kadhi prepared using cluster bean which was ‘liked very much’. All the acceptable products were evaluated for nutritional composition. The highest protein was found in cowpea bean vegetable and fat, crude fiber and ash content differed non-significantly among the four types of vegetables. The dietary fiber content of cluster bean potato vegetable was maximum while that of sem bean potato vegetable had the lowest amount of total, insoluble and soluble dietary fiber. Sem bean potato vegetable had highest calcium and phosphorus and cluster bean potato vegetable had highest iron. Zinc, manganese and potassium were highest in french bean potato vegetable and magnesium was highest in cowpea bean potato vegetable. Cluster bean pulao had the maximum amount of total, insoluble and soluble dietary fiber whereas sem bean pulao had the minimum amount. Sem bean pulao had highest phosphorus, cowpea bean pulao had highest magnesium and french bean pulao had highest manganese and potassium. Cluster bean kadhi contained the highest amount of crude fiber, ash and soluble dietary fiber. Maximum calcium was in sem bean kadhi and maximum zinc, manganese and potassium in french bean kadhi and maximum magnesium was in cowpea bean kadhi. The organoleptic evaluation of various products viz. biscuits, dhokla, matar and sev prepared incorporating five percent beans powder were more acceptable as compared to the products containing ten percent beans powder. The more acceptable products were further analysed for their nutritional composition. Protein, crude fiber and ash contents of all the supplemented products were significantly higher as compared to their respective controls except crude fiber in matar and ash in sev. Incorporation of bean powder improved dietary fiber content in all the products as compared to their respective controls, being the maximum in cluster bean powder products. All the minerals increased significantly in all the products prepared using beans powder as compared to their respective controls except the iron content in sev and zinc content in biscuits and matar.
  • Thumbnail Image
    ThesisItemOpen Access
    Identification of microRNA in rice (Oryza sativa)
    (CCSHAU, 2012) Mamta Rani; Sudhir Kumar
    Th e pr e s e n t i n ve s t i g a t i on h a s be e n un d er t a k en t o i d e n t i f y m i c r oRNA i n Or y z a s a t i v a u s i n g c om p u t a t i on a l a p pr oa c h . Th e m i RNA p l a y s i g n i f i c a n t r ol e i n pl a n t bi ol og y a s n e g a t i ve r e g u l a t or of g e n e e x p r e s s i on a n d h a ve b e e n s h own t o r e g u l a t e d i ve r s e fu n c t i on s i n c l u di n g t r a n s c r i pt i on , c a t a l ys i s , t r a n s p or t er a c t i vi t y, s t r e s s r e s p on s e , p r ot e i n d e g r a d a t i on , n ut r i e n t m e t a bol i sm , r oot g r owt h , or g a n d e ve l op m e n t s u c h a s l e a f m or ph og e n e s i s . In p l a n t s , m os t o f t h e mi RNA bi n d t o c od i n g s e q u e n c e or op e n r e a di n g f r a m e of t h e i r m RNA t a r g e t s wi t h p er fe c t or n e a r l y p e r fe c t c om p l em e n t a r i t i e s a n d i n d u c e s t a r g e t m RNA c l e a va g e . I n t h e p r e s e n t s t u d y, 1 2 9 m i RNAs we r e i d e n t i f i e d i n r i c e g e n om e b y i d e n t i f yi n g p a l i n dr om e s e q u e n c e s a n d pr e d i c t i on of s e c on d a r y s t r u c t ur e b y R N A f o l d , t h en f i l t e r ou t t h e s e q u e n c e s wh os e MF E s e c on d a r y s t r u c t ur e wa s l e s s t h a n - 4 0 k c a l a n d f i n a l l y a l l r e p or t e d m i RNAs we r e ve r i f i e d a g a i n s t kn own s e q u e n c e s o f m i RNAs i n m i RBa s e d a t a ba s e . T wo n ew m i RN A ( Os a - MI R8 1 2 m , Os a - MI R8 1 2 o) we r e r e p or t e d on t h i r d a n d s e v e n t h c h r om os om e . Nu m b e r s o f m i RNA r e p or t e d we r e d i f f e r e n t on d i f fe r e n t ch r om o s om e s ; h i gh er m i RNA ( 1 7 ) we r e r e p or t e d on s i xt h c h r om os om e wh i l e on l y t h r e e m i RNA we r e i d e n t i f i e d on 1 2 t h c h r om os om e . Th e m os t a bu n d a n t l y e x p r e s s e d m i RNA fa m i l i e s i n r i c e s e e d l i n g s a r e MI R1 6 9 a n d MI R1 5 6 on c h r om os om e 2 n d a n d 4 t h . S om e m i RNA ( Os a - MI R4 2 6 , Os a - MI R4 1 7 , Os a MI R4 2 0 Os a - MI R4 1 6 ) we r e f ou n d t o be c on s e r v e d be t we e n r i c e a n d A r a bi d o p s i s wh i l e Os a MI R4 4 4 e , Os a - MI R1 4 2 7 , Os a - MI R1 4 3 0 , Os a - MI R1 4 3 7 , Os a - MI R1 6 7 , Os a - MI R1 4 4 0 we r e f ou n d t o be a bs e n t i n A r a b i d o p s i s bu t pr e s e n t i n c l os e l y r e l a t e d m on oc ot s . T h e mi RNA Os a MI R3 9 9 d , Os a - MI R2 1 2 3 a we r e r e p or t e d on f i r s t a n d t h i r d c h r om os om e a n d i n vol v e d i n s t r e s s r e s p on s e s . Ot h e r m i RNA l i k e Os a - MI R8 1 2 e , Os a - MI R2 8 7 3 , Os a - MI R5 4 9 1 , Os a MI R5 5 3 4 b, Os a - MI R8 1 2 g , Os a - MI R8 1 9 k a n d Os a - MI R2 1 0 2 i d e n t i f i e d on f i r s t , t h i r d a n d n i n t h ch r om os om e a n d h a ve r e g u l a t or y r ol e i n p l a n t pos t em br yog e n i c d e ve l op m e n t , p ol l en a n d s e e d d e ve l op m e n t , d i f f e r e n t r ol e s i n s u p er i or a n d i n fe r i or s p i k e l e t s of r i c e . C on s e r ve d m i RNAs - t a r g e t pa i r s we r e f ou n d t o be a s s oc i a t e d wi t h d e ve l op m e n t a l pr oc e s s e s a n d t r a n s c r i p t i on a l r e g u l a t i on , wh i l e n on - c on s e r ve d p a i r s we r e i n vol ve d i n s i gn a l t r a n s d u c t i on a n d r e s p on s e t o s t r e s s pr oc e s s e s . A n on - s i gn i f i c a n t c or r e l a t i on ( 0. 2 7 ) h a s be e n fou n d be t we e n g e n e s a n d m i RNAs p r e d i c t e d i n r i c e g e n om e .