Category Archives: Science & Technology

Jest in case

Arts, Culture & Entertainment, Science & Technology

Dermatologist and comedian Dr Anil Abraham has come out with a series, Ungle’s Simbil Solutions, which provides humorous lockdown advice.

Dr Anil Abraham
Dr Anil Abraham

Bengaluru :

Sanskaari yet savvy. Naughty and naati. That’s Ungle Appukuttan, the elderly uncle in every neighbourhood, who means well and helps solve seemingly complex problems with his years of life experience. The creative brain behind a one-episode video based on issue-based content, for every day of the lockdown, is leading dermatologist and trichologist Dr Anil Abraham, who after being flooded with quack remedies, complicated jargon, silly suggestions and completely fake forwards, thought it’s time for a ‘reliable neighbourly uncle’ to deal with situations sensibly and offer simple solutions. “Corona was the crisis. And another avatar of Ungle was needed to offer a bit of advice,” says Dr Abraham, a popular stand-up comedian, known for his series, Ungle’s Simbil Solutions.

Ungle and his advice are spontaneous creatures. A news item, a chat with a friend throws up an idea which quickly evolves into an episode. Since Ungle’s solutions are common-sense based and humorous, it doesn’t involve much research.

“All I need is a little talcum powder sprinkled on my hair and a quiet place with telephone in hand to record an episode,” he says. Minimum frills and fancy have kept this endeavour lockdown friendly. “My wife, Veena and my sons, Anirudh and Aaditya, are my toughest critics. So I have my team at arm’s reach,” says the medico who recently played a key role in the Malayalam movie, Uyare, with Tovino Thomas and Parvathy.

With a house full of family, finding a quiet place to record has been a challenge sometimes. As has been staying clean and funny, as with any work of comedy. “Staying consistent and prolific is also tough, but the lockdown gave creative people enough material to keep creating content. Training in improv and theatre for several years helped to overcome these challenges,” he says.

A popular misconception, Abraham rues, is that doctors are boring, serious people. He believes that meeting hundreds of people every day, and hearing all their stories, involves a lot of communication. “Often, it is delivering philosophy or a message, gift-wrapped neatly in comedy. Laughter is the camouflage that makes the medicine palatable,” says Abraham who has been practising and teaching medicine for 30 years. With his interest in theatre, he has also worked with acclaimed artistes like Girish Karnad, Arundathi Raja, and Prakash Belwadi.

According to Abraham, one of the first lessons of comedy is the forgotten art of listening. This simple trick, he says, makes comedy interactive and alive. “It’s the same skill that makes someone a good doctor. Listen to what is being said and listen to non-verbal clues too. Very often a patient is communicating, not just with words , but with body language and facial expressions,” he explains.

Ungle’s words of wisdom

From sleazy sadhus to ‘whats appu’ gurus everyone is a doc.

Not the city, not the people, our tongues should be in lock

This lockdown should  not be labour only for the mother or wife.

You also help little if  you want to improve   quality of life

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Vidya Iyengar, Express News Service / May 19th, 2020

A virtual tour of Dr Thomas Chandy’s music museum

Arts, Culture & Entertainment, Records, All, Science & Technology

DrChandyBF20may2020

Silver Talkies presents the orthopaedic surgeon’s collection of over 300 musical instruments

Bengaluru – The Bengaluru-based Silver Talkies has been holding online sessions for elders during the lockdown. There have been informative talks and fun events that people can enjoy from the comfort of their homes. As part of this endeavour, Silver Talkies is presenting a virtual tour of Dr Thomas Chandy’s collection of musical instruments.

The orthopaedic surgeon and Chief Managing Director of HOSMAT has collected over 300 musical instruments over the last six decades. “I have 80 rare guitars, harpsichords, a clavichord, and a concert harp that was custom-made for me in the US with an image of

King David carved on it,” says Chandy. “The collection also includes a bassoon, flutes, and trombone, a Chinese instrument called Koto, 16 saxophones, six clarinets, two xylophones of concert quality and a South American instrument, marimba. Some instruments date back to the Elizabethan era.” Chandy is an accomplished musician and currently the lead singer of one of the city’s oldest bands, the 17-year-old The Jazz and Rock Revival.

Silver Talkies presents A Dose of Music By Dr Thomas Chandy between 4.30 pm and 5.30 pm on May 15. Entry is free. Register by logging into

https://forms.gle/zPtkUVuGaJUGyD959 / 6362890768 / connect@silvertalkies.com

source: http://www.thehindu.com / The Hindu / Home> Entertainment>Music / Bengaluru – May 15th, 2020

Bengaluru scientists develop ‘coat’ for PPE reuse

Business & Economy, Science & Technology

They are already in talks with chemical manufacturing companies.  “The chemical can be used on pillow covers, bedspreads, covering sheets etc.

With an increase in the number of Covid-19 cases in Bengaluru as of Saturday, doctors at Victoria Hospital find themselves busier than usual | Shriram BN
With an increase in the number of Covid-19 cases in Bengaluru as of Saturday, doctors at Victoria Hospital find themselves busier than usual | Shriram BN

Bengaluru :

Scientists at Bengaluru’s National Centre for Biological Sciences (NCBS) have developed a chemical coating that can be applied to personal protective equipment to prevent the virus from sticking to the cloth. NCBS director Prof Satyajit Mayor told The New Sunday Express, “This germicidal molecule will provide better protection to frontline healthcare workers. The coating neutralises bacteria or viruses when applied on cotton fabrics.

It neutralises anything that has a membrane. All bacteria and a large number of viruses have membranes,” he said. The chemical compound used for the coating is based on quaternary ammonium salts and is the brainchild of Prof Praveen Kumar Vemula, associate professor at NCBS’ Institute for Stem Cell Science and Regenerative Medicine (InStem) and lead researcher of the project.

(Quaternary ammonium salts are water soluble compounds that can be used as disinfectants in textiles.)
“Masks/PPEs act as physical barriers on which the virus gets deposited. It can remain active at least for seven days. If you coat PPE with this chemical it will be resuable,” Vemula said. Lab results show the compound is promising, but regulatory approvals are awaited, he said, adding that once they are obtained, it can be manufactured on an industrial scale in four months.

They are already in talks with chemical manufacturing companies.  “The chemical can be used on pillow covers, bedspreads, covering sheets etc. It is working very well on cotton materials and will surely help the healthcare sector,” explained Mayor said. The compound can be used in two ways. It can be applied through a solution on cloth which must be heated as prescribed for the molecules to get attached. Or, mask/gloves/PPE manufacturers can be given fabric which has been pre-attached to the compound. The molecule is efficient for up to 25 washes of the cloth on which it is used.

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Chetana Belagere / Express News Service / May 17th, 2020

How a scientist developed jackfruit juice, chocolates and cookies

Agriculture, Business & Economy, Records, All, Science & Technology
Tropical fruit salad with jack fruit
Tropical fruit salad with jack fruit

Jackfruit in chocolates, cookies, and seed flour that can be stored for a year… CK Narayana, Principal Scientist at Indian Institute of Horticultural Research, is giving the fruit new forms

The Indian Institute of Horticultural Research (IIHR), in Bengaluru has developed a technology to make jackfruit juice, chocolates and cookies. “It took me three years of research to develop this technique,” says CK Narayana, Principal Scientist, and Former Head of the Division of Post Harvest Technology, IIHR, Hessaraghatta.

Jackfruit, unlike the mango, was largely ignored until a few years ago. “Jackfruit is believed to have originated in the Western Ghats and finds mention in traditional systems of medicine,” says Narayana. Its benefits are varied. “100 grams of jackfruit bulbs provide 95 calories of energy, which is better than honey. The fruit is made of soft, easily digestible flesh with simple sugars such as fructose and sucrose that replenish energy instantly.”

Narayana spoke to MetroPlus on what makes jackfruit special. Excerpts:

How much jackfruit is grown in India?

As per the National Horticulture Board Statistics, we produce 1.74 million tonnes annually. Tripura, Odisha, Assam, West Bengal, Karnataka, Kerala, Chhattisgarh and Jharkhand produce more than one lakh tonnes. Most are natural hybrids and each has a unique taste and texture. Many farmers grow jackfruit in their field bunds or backyards for their consumption. Huge quantities come from forests where they grow wild.

Could you talk about the field gene bank?

IIHR Bengaluru, a subsidiary of Indian Council of Agricultural Research (ICAR), is a National Active Germplasm Site (NAGS) for jackfruit. We maintain a collection of more than 75 types collected from all over India. This is a continuous process and we keep enriching our gene bank. We help custodian farmers who have been conserving jackfruit trees in their homes or orchards for several generations. We recognise and reward these farmers, and also spread these rare types among other farmers and growers.

Arka Halasuras
Arka Halasuras

Was jackfruit always a part of our traditional diet?

Long ago, before India became self-sufficient in food grains, people from Kerala, coastal Karnataka, and Maharashtra used to boil jackfruit seeds and eat them during the rainy season or drought as no other food was available. After rice and wheat was made available in plenty, post the Green Revolution, people stopped eating jackfruit seed as it was seen as a symbol of poverty. Over the last few years, jackfruit started getting attention from global scientists, policy makers and farmers.

What is IIHR doing to build awareness of the nutritional benefits of jackfruit?

We have been organising jackfruit diversity shows for the last three years. I have also started researching ways and means to use every part of the fruit (edible flake, seeds and rind). As part of this project, I developed three products using jackfruit seeds, one from the pulp and one animal feed formulation using the rind.

Could you tell us about the products you have developed?

I have developed a process to make a ready-to-drink beverage, without added sugar or acid that can be stored for up to six months at room temperature without any preservative. We also have a process by which jackfruit seeds can be converted into flour that can be stored for up to one year. At IIHR, we have standardised the optimum ratio to be blended into rice or wheat without the taste being compromised. After our laboratory trials, we collaborated with a food processing industry (an IIHR off-site incubatee) in Mangaluru district to introduce this into the market as ready-to-eat chapatis.

We have also developed a jackfruit seed chocolate, where the seed flour is blended with other food additives and non-sugar sweeteners and wrapped in chocolate. The jackfruit comprises almost 50% of the weight of each chocolate, reducing the calorific value by one-third, while raising its mineral content, as the fruit seed is rich in iron, zinc and calcium and other phytochemicals.

Arka Jackolate
Arka Jackolate

The seed flour-based cookies we developed have 10% lesser calories and high amounts of iron, calcium, magnesium and zinc compared to the commercially available cookies. The licence to manufacture the cookies has been given to an entrepreneur in Shivamogga in Karnataka. Production will begin once lockdown is lifted.

What are the nutritional benefits of jackfruit?

Jackfruit is a wonderful gift of nature. The ripe fruit is a delicious dessert, while the unripe one can be cooked as a vegetable, as it has crude as well as dietary fibre. The seed is rich in resistant starch and phytochemicals that have medicinal properties.

source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Ranjani Govind / Bengaluru – May 14th, 2020

When life gives you ash gourd, make petha

Agriculture, Business & Economy, Records, All, Science & Technology
Piles of ash gourd in Thirthahalli, Karnataka
Piles of ash gourd in Thirthahalli, Karnataka

Farmers in Karnataka, struggling to sell 2,000 tonnes of ash gourd under lockdown, have found a sweet solution

At a press meet convened by Member of Legislative Assembly (MLA) Araga Jnanendra of Thirthahalli, a town on the banks of the Tungabhadra, petha was served. And thereby hangs a tale.

Ashgourd02BF16may2020

The delicacy that is known to the world as Agre ka petha, is made from ash gourd (known locally as kumbalakai). The sweet is usually made in the North of India, far away from Thirthahalli, but barely a week ago, out of sheer desperation, it began to be made right here. A week ago, Shashank Hegde, also from Thirthahalli, put out an impassioned plea on social media. The 35-year-old posted how farmers had cultivated 2,000 tonnes of ash gourd that should have found its way into Agre ka petha. But with the lockdown, they were left holding the gourd.

_________________________

Warm Welcome Juice by Mallika Badrinath
  • Ingredients
  • White pumpkin: 400 gms
  • Cucumber: one or two
  • Carrots: one or two
  • Tomato
  • Ginger: an inch-long piece
  • Apple: 1
  • Celery: (optional)
  • Karpooravalli leaves: (optional)
  • Salt, white pepper
  • Just a drizzle of honey
  • Method
  • Wash, peel, de-seed and chop the vegetables. Add them to the juicer or mixer. First put in the ginger and celery. Add the karpooravalli leaves if you enjoy the taste it lends. Add the rest of the vegetables and grind. Do not add water. Strain, add white pepper and salt and very little honey. Your nutrition-packed juice is ready.

_____________________________

MLA Jnanendra, industrialist Kuntolli Vishwanath, tehsildar Sripadh and president of the Agricultural Produce Market Committee HR Mahabalesh, along with the Horticulture Department, and Shashank’s Hingaara Foundation, swung into action to help the farmers.

“Someone from Delhi suggested that instead of trying to transport trucks of ash gourd to Delhi, why not make the petha right here? It was not that complicated to make,” and so the Thirthahalli petha was born, says Shashank.

______________________________

Ash Gourd Minestrone by Chef Bakshish Dean
  • Ingredients
  • Ash Gourd: 1 cup (150gm), 1/2” dices
  • Olive Oil: 3 tbsp (you can also use gingelly oil)
  • Garlic: 4 cloves, sliced thick
  • Onion: 1/4 cup (30gm), 1/2-inch dices
  • Carrot: 1/4 cup (30gm), 1/2” flat dices
  • Bell Peppers: 1/2 cup (50gm), 1/2” flat dices
  • Cabbage: 1/2 cup (40gm), 1/2” flat dices
  • Spinach: 1/2 cup (40gm), 1/2” flat dices
  • Parmesan Rind: 2/3” piece (optional)
  • Pasta (short): 4 tbsp (40gm), dry
  • Chickpeas: 3/4 cup (120gm), boiled
  • Chickpea water: 2 cups (400ml)
  • Water: 2 cups
  • Salt: 1 1/2 tsp (to taste)
  • Pepper: 1/2 tsp, freshly ground
  • Pesto: 3 tbsp (45gm)
  • Method
  • In a heavy bottom pan, over medium heat, add the sliced garlic, followed by the vegetables, except spinach, mix well and cook covered for 3 minutes.
  • Add the Parmesan rind, chickpeas, chickpea water, water, pasta, salt and pepper, mix well, allow it to come to a boil, cover and simmer gently for 8-10 minutes, stir every 3/4 minutes.
  • Add spinach, mix in well and simmer for another 4-5 minutes.
  • Check doneness of vegetables and pasta, and seasoning.
  • Finish the soup with Coriander Cashew Pesto.
  • Pour in portion bowls and garnish with grated Parmesan cheese (any good hard cheese can be used in this soup) and a drizzle of olive oil.
  • This is a hearty soup, which if complimented with some good rustic toasted buttered bread, can turn into a fantastic meal!

____________________________

Many hours of YouTube and consultations later, 39-year-old Kuntolli Vishwanath set his people to work and the first lot of pethas was made. Vishwanath, a mechanical engineer, also owns a food processing unit. His company is a pioneer and holds a patent for arecanut dehuskers.

“My company exists, thanks to farmers. I had to do something to pull them out of trouble. When the district administration approached me, I readied a sample in 24 hours but it was not perfect. YouTube instructions are not the most accurate and we got it 60% right,” he laughs.

So Vishwanath turned to Suresh Bhatt, who has been making sweets for weddings and other functions for 30 years. Suresh pointed out where they were going wrong. Now Vishwanath has around eight to 10 women working on the petha. “At the moment, we are manually cutting two tonnes of the gourd. Our target is 10-15 tonnes once the machines take over. We are learning by trial-and-error. I have tasted the pethas but had no idea they were made from gourds grown in my region,” says Vishwanath.

The process from start to finish takes 72 hours and needs precision. “The gourd is cut, washed, soaked in lime for several hours, then again thoroughly washed and boiled.” The sugar syrup is made to just the right consistency. The sugared pieces have to dry. “We cannot keep them out as even a drop of water will lead to fungus.”

Vishwanath is buying ash gourd from farmers in need of sales within 10-15 kilometres radius from here. “They have no money to harvest, or transport… I am reaching out to them.”

But just making pethas does not solve the problem. One is unsure how much of it will sell, and 2,000 tonnes cannot all be converted into the sweet. So they are working on a marketing campaign. “We plan to send ash gourds to Bengaluru. I have spoken to contacts at various apartment blocks and gated communities.”

They have requested residents to buy the ash gourds and distribute them to anyone who is struggling to put food on the table.

To know more, call 9900602529. Mail: info@hingaara.com

 source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Pankaja Srinivasan / Coimbatore – May 12th, 2020

Bengaluru-based biotech firm Genei Laboratories to produce IIT-Delhi’s COVID-19 testing kit

Business & Economy, Records, All, Science & Technology

IIT Delhi, which has become the first academic institute to develop a COVID-19 testing method, is planning to give non-exclusive open licence to companies for commercialising the test.

NIT-K develops low-cost, reusable face shield

Business & Economy, Education, Records, All, Science & Technology
Low cost face shield developed by NITK Surathkal, in Mangaluru.
Low cost face shield developed by NITK Surathkal, in Mangaluru.

It costs only ₹12 to make such a shield

The National Institute of Technology-Karnataka (NIT-K), Surathkal, has developed an economical, reusable and transparent face shield using locally available low- cost material to fight against COVID -19.

According to Arun M. Isloor, Professor and Head, Department of Chemistry at the institute, the production cost of each face shield will be a maximum of ₹12.

Mr. Isloor who supervised a team of volunteers who prepared the shield at the institute said that the Director of the institute K. Uma Maheshwar Rao handed over 300 such face shields to Sindhu B Rupesh, Deputy Commissioner of Dakshina Kannada on Saturday.

A yoga mat, a polyester transparent sheet, a synthetic adhesive and velcro tape have been used for making the shields. “Each shield can be used for at least 90-100 days by washing it in soap water or by using some four droplets of hand sanitiser,” Prof. Isloor said.

He said that during mid-March he saw his Malaysian collaborators wearing face shields made of an elastic band, which was not only expensive but inconvenient for long-time wearing. One late evening he observed his seven-year-old son playing with his small yoga mat, which suddenly made him to think that the strip of yoga mat can be used for making the face shield.

One of the important reasons for the rapid spread of the COVID-19 across the globe is lack of availability of Personal Protecting Equipment (PPEs) such as hand gloves, protective coverage, masks, face shield, etc. The PPEs are out reach of the common people due to high cost and limited supply. Due to complete lock down of industries which can manufacture them on large scale, has also add to the lack of supply, he said.

source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Mangaluru – May 12th, 2020

National Aerospace Laboratories develops non-invasive ventilator

Records, All, Science & Technology

CSIR NAL claimed that it developed the ventilator, configured with majority of indigenous components, in 36 days

For representational purposes (Photo | Shekhar Yadav, EPS)
For representational purposes (Photo | Shekhar Yadav, EPS)

Bengaluru :

The Council of Scientific & Industrial Research (CSIR) laboratory, National Aerospace Laboratories (NAL), has developed a spinoff technology — portable non-invasive ventilator, ‘SwasthVayu’, that has a potential to treat moderate or mid-stage patients who do not require intubation.

NAL Director Jitendra J Jadhav said that the non-invasive ventilator with externally connected oxygen concentrator is ideal for treating COVID-19 patients in wards, makeshift hospitals, dispensaries and at home.

CSIR NAL claimed that it developed the ventilator, configured with majority of indigenous components, in 36 days. The device is simple-to-use, cost-effective and compact, it said.

It has so far been certified for safety and performance by accredited agencies, and undergone stringent biomedical tests and beta clinical trials at NAL Health Centre.

The team of scientists at NAL was headed by Dr CM Ananda, Head, Electronics Department, Dr Amarnarayan D, Chief Medical Officer, NAL, and Dr Viren Sardana, Respiratory Physiologist, IGIB.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service / May 12th, 2020

Mangaluru doctors develop innovative ‘bubble helmet’ to help patients fight COVID-19

Records, All, Science & Technology

Medics are able to increase air pressure into the helmet which keeps the airway and lungs open, improving oxygen levels. Patients also found it more comfortable and were able to watch TV or read.

Dr Ganapathi and his team with a patient wearing a bubble helmet
Dr Ganapathi and his team with a patient wearing a bubble helmet

Mangaluru :

A team of doctors in Mangaluru has developed a ‘bubble helmet’ as an alternative for the traditional oxygen masks to ensure more effective treatment of patients battling COVID-19.

The team is led by Dr Ganapathi, medical director of Mangala Hospital and Mangala Kidney Foundation in the city. Speaking to The New Indian Express, Dr Ganapathi said, “This equipment will be revolutionary in the treatment of COVID-19. The bubble helmet completely covers the head of the patient and will be connected through a special collar on it. The device will help the patient overcome breathing problems and avoid using a ventilator.”

He further said that bubble helmets which are transparent and airtight help patients with respiratory problems breathe better and are more effective than face masks, according to a study.

“In fact, the head gear is so effective, it can prevent the critically ill from needing non-invasive ventilation. The helmet is sealed with an airtight collar that wraps around the user’s neck. It also has several advantages over the face mask including the fact that it is less likely to leak,” he said.

Medics are also able to increase air pressure into the helmet which keeps the airway and lungs open, improving oxygen levels. Patients also found it more comfortable and were able to watch television or read a book.

The automatic disinfection gateway is another piece of equipment which has been developed. This is designed to  decontaminate people, one at a time. It is completely controlled electronically as the sensors mounted in the chamber detect the entry of a person and start the hydrogen peroxide mist generation process.

“We will hand over the technology and have taken a patent on the product,” Dr Ganapathi said.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service / May 08th, 2020

Former engineer’s bid to help Bidar farmers

Agriculture, Business & Economy, Records, All, Science & Technology

This engineer-turned-farmer has ensured technological convergence in farming after developing an online platform for consumers to place orders for vegetables and fruits so that the required quantum could be sourced from farmers and delivered at their doorsteps.

Chetan Dabake, 30, an active member of Bidar Horticultural Farmers Producers Company Limited, has developed www.raithanamitra.in. “Consumers can place their orders with a minimum purchase of ₹100. The orders are in the four categories – vegetables, leafy vegetables, fruits, and ripen-yourself-mangoes under which consumers can buy green mangoes and ripen them at their homes through traditional methods,” he says. “The door-delivery system on behalf of the FPO began on April 14 in Bidar and we are about to extend it to Belagavi.” According to him, there are about 2,300 consumers for the organisation so far in Bidar.

Mr. Dabake, a civil engineer with an MBA degree, says he took to farming as it was his passion. Earlier in February, he was honoured by the Indian Institute of Horticultural Research (IIHR) with the ‘innovative farmer award’.

“I have realised that 10% is growing crops while 90% is marketing. Hence direct and innovative marketing is the key to make agriculture a profitable venture,” he says.

He is planning to extend the scope of door-delivery to all parts of the State.

source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Bengaluru – May 10th, 2020