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Rehbar-e-Taleem teachers: Primary Education, Bridge the Education Gap, Focus on Rural and Remote Areas, Community Engagement, Training and Capacity Building

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Teachers are generally regarded as the foundation of every educational system because of their vital role in forming students’ futures and teaching them morals and knowledge. Rehbar-e-Taleem Teachers are an important part of the educational system, especially in remote and rural locations. Rehbar-e-Taleem Teachers frequently work in elementary schools, where they help children acquire new skills and information. In Jammu and Kashmir, Rehbar-e-Taleem teachers are an integral part of the educational system, especially in remote and rural regions.

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Cytotaxonomy: Definition, Background, Karyotypes, Polyploidy, and Hybridization

Leave a Comment / Zoology /

Cytotaxonomy is a branch of biology that involves the classification of organisms based on their cytological (cellular) characteristics, particularly those related to the structure and behaviour of chromosomes. It is a valuable tool for understanding the relationships among species and genera and for studying their evolutionary history.

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Microbes in industrial production: Fermentation, Alcoholic Beverages, Dairy Products, Biopharmaceuticals, Wastewater Treatment, Cosmetics and Personal Care Products

Leave a Comment / Botany /

Fermentation: Fermentation is one of the most common industrial processes involving microbes. It is used in the production of a wide range of products, including:
Alcoholic Beverages: Yeast fermentation is used to produce beer, wine, and spirits by converting sugars into alcohol and carbon dioxide.
Dairy Products: Lactic acid bacteria are used in the fermentation of milk to produce yogurt, cheese, and buttermilk.
Bread: Yeast fermentation is essential for leavening bread, creating characteristic texture and flavor.

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Microbes in household food processing: Fermentation, Pickling, Canning and Preserving, Fermented Beverages, Cheese making, Chocolate and Coffee

Leave a Comment / Botany /

Bread: Yeast fermentation is essential for making bread rise and develop its characteristic texture and flavor.
Yogurt: Lactic acid bacteria ferment milk sugars, turning milk into yogurt and giving it a tangy taste.
Cheese: Different types of bacteria and moulds are used in cheese-making to develop unique textures and flavors.

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Microbes in Human Welfare: Fermentation, Bioremediation, Probiotics, Wastewater Treatment and Environmental Balance

Leave a Comment / Botany, Plant Breeding /

Probiotics are live microorganisms that offer health benefits when consumed in adequate amounts. They are often found in fermented foods like yogurt and can help maintain a healthy gut microbiome, improve digestion, and boost the immune system.

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Biofortification: Key Aspects and Examples for Class 12th

Leave a Comment / Botany, Plant Breeding /

Golden Rice: This is one of the most well-known examples of biofortification. Golden Rice is genetically modified to produce beta-carotene, a precursor to vitamin A. It helps combat vitamin A deficiency, a major health issue in many developing countries.
Iron-Biofortified Beans: Iron deficiency anaemia is a widespread health problem, especially among women and children. Iron-biofortified beans are bred to have higher levels of iron, making them a more nutritious food source.
Zinc-Biofortified Wheat: Wheat is a staple crop for many people, but it often lacks essential nutrients like zinc. Zinc-biofortified wheat varieties are developed to provide higher levels of zinc, addressing zinc deficiency.

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Saussurea lappa (Kuth): Introduction, Scientific classification, Origin, Discovery, Description, Phytochemistry and Uses

Leave a Comment / Medicinal Plants of Kashmir, Plants /

Saussurea lappa, commonly known as Kuth or Costus, is a perennial medicinal plant that holds a significant place in traditional herbal medicine systems due to its various therapeutic properties. Kuth (Saussurea lappa) is a herb belonging to the family Asteraceae. The genus Saussurea contains a range of about 300 species native to regions of Asia, Europe, and North America. The essential oil content of aromatic plants varies considerably between species, relating to growing conditions and the region where it is found. The majority of essential oil is concentrated in roots while other parts also contain a small amount of volatile oil. S. lappa has a huge demand in the pharmaceutical industry, but in the past decades, it has become more popular over the globe as endangered species.

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Rheum emodi (Gol chotial): Introduction, Scientific Classification, Origin, Discovery, Description, Phytochemistry and Uses

Leave a Comment / Medicinal Plants of Kashmir, Plants /

Rheum emodi (Rhubarb) is a perineal stout herb belonging to the family polygonaceae and has been cultivated for over 5000 years for its medicinal properties. It is distributed in the temperate and subtropical regions of the world, especially in Asia and can be cultivated at an altitude above 1800m. The herb is reported to possess antioxidant, antimicrobial, antifungal, anticancer, wound healing and immune enhancing activity and is commonly used worldwide herb and often known as “the wondrous drug” because of its extensive medicinal uses. Rhubarb contains a variety of compounds like flavonoids, anthraquinone glycosides, tannins, volatile oils and saponins and has long been used as an ingredient of purgative, laxative and stomachic. Paradoxically, although larger doses were used as a laxative, small doses were used to treat dysentery and diarrhoea. Rhubarb has also been used in jams, jelly and sauces of its tart flavour. There are three main types of rhubarbs, viz. the Chinese Rhubarb, the Indian Rhubarb, and the Rhapontic Rhubarb. Chinese Rhubarb comprises of dried rhizomes of Rheum palmatum L., and Rheum officinaleBaill. Rheum emodi, commonly known as Indian or Himalayan Rhubarb, is official in Indian Pharmacopeia

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