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Subject: Microbiology × End date: 2009 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Improvement in the nutritive value of groundnut shelly by fungal cultivation
    (Department of Microbiology College of Basic Sciences & Humanaties PAU, Ludhiana, 1986) Sukheja, Alka; Gupta, V. K
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    ThesisItemOpen Access
    Effect of hydrogen uptake strains of rhizobium on moong (Vigna radiata L.)
    (Department of Microbiology College of Basic Sciences & Humanaties PAU, Ludhiana, 1985) Sharma, Poonam; Chahal, V. P. S
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    ThesisItemOpen Access
    Studies on the effect of azotobacter on vegetable crops
    (Punjab Agricultural University, Ludhiana, 1975) Khullar, Subhash; Ghahal, V. P. S
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    ThesisItemOpen Access
    NUTRITIONAL,BIOCHEMICAL AND CULTIVATION STUDIES OF REISHI MUSHROOM (Ganoderma lucidum)
    (Punjab Agricultural University, Ludhiana, 2007) Kaur, Manpreet; Khanna, P.K.
    The conditions for biomass production of two strains of Ganoderma lucidum GLS and GLM in liquid medium were optimized. Mushroom complete medium, 25°C temperature, 12 hr light exposure/day and supplementation with malt extract and ammonium chloride were the four optimized parameters for maximum biomass production. Proximate chemical composition of mycelium of two strains was determined and it contained 27.5-30.2 per cent carbohydrates, 10.5-12.2 per cent protein, 5.5-6.0 percent fat, 4.0-4.9 per cent ash and 46.7-52.5 per cent fibres. The strains were evaluated for production of lignocellulolytic enzymes. Maximum Endo β-D 1,4 glucanase (CMCase) and xylanase activity was observed in GLS strain whereas maximum β-glucosidase (Cellobiase) activity was observed in GLM strain. Growth behaviour of mycelium on solid substrate i.e. wheat straw and saw dust was studied. Maximum spawn run was observed on 20% wheat bran supplemented wheat straw with 1.75 mm/day mycelial extension rate in GLS strain. It took 49 days for impregnation for substrate with mycelium of G. lucidum.
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    ThesisItemOpen Access
    Relationship between customer satisfaction and willingness to pay : A study of restaurants of Ludhiana city.
    (Punjab Agricultural University, Ludhiana, 2008) Raman Koura
    ABSTRACT The study was conducted to know the relationship between customer satisfaction and willingness to pay more and the relationship between customer satisfaction and willingness to pay more on the basis of various demographic variables. The study was done by selecting sample from restaurants of Ludhiana city. To accomplish these two objectives, data from 90 respondents was collected through a pre- designed structured questionnaire. The data was then analyzed by applying the proper statistical tools. Customer satisfaction was divided into three levels i.e. high, medium and low, calculated by using self explicated method and willingness to pay more was divided into four levels i.e. 5%, 10%, 15% and 20%, part worth functions for each level was calculated by using full profile conjoint analysis. To find an association between level of customer satisfaction and level of willingness to pay more Chi-square test was applied at 0.05 level of significance. Hence we can conclude that there is no association between level of customer satisfaction and level of willingness to pay more and also there is no association between level of customer satisfaction and level of willingness to pay more on the basis of various demographic variables except age group category of 15-25 years are willing to pay more even those respondents have low level of satisfaction. .