Showing posts with label Scientific. Show all posts
PU lecturer receives Scientific Exchange Award
LAHORE: (Sunday, July 21, 2013): Punjab University School of Biological Sciences lecturer and President of National Academy of Young Scientists Pakistan Mr Aftab Ahmed has been awarded with Scientific Exchange Award worth $7,000 for USA by American Association for the Advancement of Science (AAAS). Mr Ahmed will visit University of Alabama, USA for short duration to do his research project related to stem cell biology. PU Vice Chancellor Prof Dr Mujahid Kamran has congratulated Mr Ahmed on this outstanding achievement.
|  |
The museum is the first in the
country to install audio commentary equipment, for the benefit of visitors and especially
for researchers and students. The equipment is a gift from UNESCO and is
intended to help the museum to develop its online services for its subscribers
etc. New tools will facilitate the visitors to hear technical and historical
information about items without having to wait for a guide. The audio facility
would be linked to the museum’s website, so anyone in the world can listen to
this information, just by clicking an icon. This small contribution will make
the museum more scientific and dynamic.
Similarly, other museums in country can also
adopt this technology for the benefit of their visitors.
Tag :// audio facility,
Tag :// fossils,
Tag :// Islamabad,
Tag :// Museum,
Tag :// natural history,
Tag :// Pakistan,
Tag :// Scientific,
Tag :// specimens,
Tag :// Technology,
Tag :// UNESCO,
Tag :// visitor,
Tag :// visitors
RICE
STANDARD SPECIFICATIONS & EXPORT FROM PAKISTAN
HISTORY &
INTRODUCTION
The history of Rice is as old
as mankind, but probably not older than 2,800 B.C. as known to the historians.
Originally Paddy was a self-growing plant in the low lying areas adjoining sea
shores and river banks. In the sub-continent, Rice grain botanically
known as “oryza stiva” is the staple food of almost half of the mankind.
Its coarse varieties are consumed by low-income people while the fine and
improved types with varying recipes occupy the important place at elite class dining
tables. No formal or informal occasion can afford to skip this important food
item at homes or restaurants, hence consumed in huge quantities all over the
world. It is relished by the majority of people irrespective of class, rich or
poor. Rice, being the most enriched food grain, is grown all over the world and
is a comprehensive food consisting of the following ingredients:-
Nutritional value per 100 grams
(Energy 350 Calories)
- Protein : 6.4 grams
- Carbohydrates : 79 grams
- Dietary Fiber : 2.4 grams
- Fat : 0.4 grams
- Calcium : 09 ml grams
- Iron : 04 ml grams
- Thiamine : 0.21 ml grams
- Riboflavin : 0.05 ml grams
- Niacin : 03.8 ml grams
CULTIVATION OF RICE CROP
BASMATI – The superior quality rice
The Basmati Rice is one of the most
favorite cereals consumed by people around the globe. The word Basmati was
derived from combination of two words i.e., BAS means fragrance and MATI
means soil (earth). The grains are longer & straight in look, but there
seems to be a curve at the bottom of grain & near to its tip. Some of the
grains are not pointed and the tips appear to be round besides, if the grain is
looked at from its head, the portion of lower end from where it grows, seems to
be little broken. The smaller grains show visible curve and are little thicker
at their tips and slightly thinner at head. Some of the grains are translucent.
Aged Rice is 1 – 2 years old and as the moisture evaporates, the naturally
present oil spreads throughout the grain delivering its distinct flavor. The
cooking of aged Basmati rice yields long grain rice, which grows twice its
length giving nice aroma and excellent taste. Each grain of rice is a complete
package of nutrition, which provides health and energy. It is no wonder that
more than half of the world’s population is dependent on rice as their staple
diet. In fact, rice alone is capable of supplying 80% of the body’s daily
nutritional requirements. The healthful and gluten free grain is one of the
best sources of complex carbohydrates, the high energy fuel that powers the
body. Although rice lacks a few essential amino acids to make it a complete
protein rich diet, yet this deficiency is compensated when eaten with small
portion of animal or vegetable protein. Rice is a light food and is easy to
digest.
VALUE ADDITION & BLENDING
Rice sells on varied prices
depending on its variety and grade. The supreme varieties of Pakistan Basmati,
Super and Kernel, sell on highest prices followed by Basmati – 385. Varieties
of rice are sub – divided into grades based mainly in the proportion of broken
rice on a consignment. Moreover, a consignment may contain different varieties
under an agreement between buyer and seller. This nature of trade is prone to
temptation for unreasonably excessive mixing of inferior varieties to extract
exorbitant profits from unwary consumers. This malpractice leads to distortion
in the image of rice because Pakistani Basmati rice is renowned the world over
for its distinctive aroma and other cooking qualities like elongation and non –
stickiness of grains in cooking. The mixing of inferior rice in basmati
varieties has marring effect on these characteristics and unbridled mixing of
inferior varieties can result in loss of popularity of superior varieties,
which, in turn, would inflict irreparable damage to the export of rice.
OLD IS GOLD
Rice is a food item which if stored
raw having excessive moisture percentage (over 16% for brown and over 14% for
white) Perishes or gets damaged, but certainly the extra moisture should be
exhausted through aging process in specified conditions in ventilated stores.
The proper aging means the grain should lose the extra moisture and come to the
normal moisture contents of 10 – 12%. Anything less than 9%, the grain becomes
brittle and breaks. In- fact this is the moisture content in which the grain
has the ability to sustain its form and germinate if sown (paddy grain). Hence
rice grains keep on loosing moisture and improve cooking quality from 1-2
years, get stable and nearly after three years should start losing their
cooking quality. So we can safely say that its shelf life could be maximum 3
years or so.
SHELF LIFE:
Rice is a food item which if stored
raw having excessive moisture percentage (over 16% for brown and over 14% for
white) gets damaged, but certainly the extra moisture should be exhausted
through aging in specified conditions in ventilated stores. The proper aging
means the grain should lose the extra moisture and come to the normal moisture
contents of 10-12%. Anything less than 9%, the grain becomes brittle and
breaks. In- fact this is the moisture content in which the grain has the
ability to sustain its form and germinate if sown (paddy grain). Hence rice
grains keep on loosing moisture and improve cooking quality from 1-2 years, get
stable and nearly after three years should start losing their cooking quality.
So we can safely say that its shelf life could be maximum 3 years or so.
EXPORT OF RICE FROM PAKISTAN
After textile, rice is the largest
foreign exchange earner. Pakistani Basmati rice has established its good
reputation and credibility in the rice consuming countries due to its peculiar
character traits, shape and palatability. Pakistan’s major Basmati rice export
markets are U.A.E, Saudi Arabia, UK, Yemen, Qatar, Bahrain, Kuwait, Malaysia,
and USA and major non – basmati markets include Afghanistan, Iran, Ivory Coast,
Dubai, Bangladesh, Kenya, Malagasy, Iraq, Indonesia, Morocco, Malaysia,
Cameroon, Kuwait, Mauritius, Nigeria, Portuguese Guinea, Qatar, Benin, South
Africa, Sri Lanka, Sudan, Oman, and Togo.
Our competing countries in case of
non – basmati rice include Thailand, India, Vietnam and Myanmar. In case of
Basmati rice the only competing country is India.
POLISH
It is a state of whiteness / polish
and not the variety of rice. It is the processing of rice wherein 6-7 layers of
bran are removed through abrasive action of Polishers and mutual friction of
rice grains. The rice grains are passed through series of 3 to 4 Polishers for
gradual whitening of rice. These grains are further passed through wet/jet
Polishers wherein rice grains are passed through compressed air / water around
stainless steel roller to give a cosmetic / silky effect on rice. What we could
gather is that double polish is better than silky polish, It may be true as in
the double polish state of rice, less grain nutrients are removed as compared
with silky polish, hence it may be more nutritive and more palatable, of course
Basmati Super is better than Basmati pk-385.
COOKING METHODOLOGY
The ratio of rice versus water for
all rice varieties is almost similar i.e., one for rice and 1.5 to 1.75 for
water. For fresh crop (6 months to 1 year old) 1.5 and for older than one year
1.75 of water is required.
Rice grains contain 0.2 to 0.4% oil
contents and basmati rice is richer in oil contents than Irri 9 / Irri 6
(coarse variety) All rice varieties are (boiled rice) easily digestible if
consumed in the recommended quantity i.e., leaving at least 1/4th of
belly empty.
OTHER USEFUL INFORMATION
Paddy
Height of the plant : 115cm.
Time of sowing nursery: 20 May
to 07 June
Time of
transplanting : 20 June to 07 July
Time of harvesting : 20
Oct to 07 Nov
Maturity Period : 120
days
STANDARD SPECIFICATIONS FOR
PAKISTANI RICE
The standard Specification were
adopted by the Pakistan Standard Institute on 25-01-1993 after the draft
finalized by the Cereal Pulses and their products Sectional Committee approved
by the Agricultural and Food Products Divisional Council. All quantities in
this Standard have been given in International system of units. Rice standard
means the quality of rice which is set according to its varieties and grades.
The quality is determined by the types of grains, grain composition as well as
milling degree set for each variety and grade of rice. The quality of rice may
differ from season to season and thus for the sake of comparison, standard rice
samples will be established from time to time. Rice Crop in Pakistan not only
meets the domestic requirements of food and fodder, but also the major source
of foreign exchange earnings. The foreign exchange earnings due to rice
exported abroad from Pakistan has also been increasing every year with increase
in production.
The quality of rice is determined
according to the combination following criteria:
a)
Grain Length Classification
b)
Milling process
c)
Variety or Type of rice
d)
Grade
e)
Milling degree
The quality is determined by the
combination of all above factors.
DEFINITIONS:
RICE means milled rice which includes cargo rice, white rice,
glutinous rice, and par-boiled rice, whether it be whole grain, head rice, big
broken, broken, or small broken.
CARGO RICE: (BROWN RICE, HUSKED RICE) means rice obtained from paddy
which has been husked and milled white by removing its bran layers. This
includes its whole grain, head rice, big broken, broken, and small broken.
WHITE RICE: means rice obtained from paddy which has been husked and
milled white by removing its bran layers. This includes its whole grain, head
rice, big broken, broken, and small broken.
PARBOILED RICE: may be husked or milled rice processed form paddy or husked
rice that has been soaked in water and subjected to a heat treatment so that
the starch is fully gelatinized, followed by a drying process.
GRAIN CLASSIFICATION means the proportional mixture of rice of different classes
to form up a grade. Rice kernel is divided into four classes, namely:
EXTRA LONG GRAIN shall be the head rice/whole grain having the average grain
length of 7.00 mm or more.
LONG GRAIN shall be the head rice/whole grain having the average grain
length of more than 6.00 but not more than 6.9 mm.
MEDIUM GRAIN shall be the head rice/whole grain having the average grain
length of more than 5.0 mm but not more than 5.9 mm.
SHORT GRAIN shall be the head rice/whole grain having the average grain
length of 5.00 mm or less.
Parts of Kernel:
The whole kernel is divided into ten
equal parts for the purpose of classification of red rice and broken rice.
Sizes of Kernel:
Whole grain: (kernel) is divided
into six sizes, namely:
Head rice: means the kernel that retains the length of 8/10th
or more of the average length of the unbroken kernel as specified for that
particular class rice.
¾ Broken: means the broken kernel that has 7.5/10th length
of the average length of the unbroken kernel as specified for that particular
class of rice.
½ Broken: means the broken kernel that has 5/10th length
of the average length of the unbroken kernel as specified for that particular
class of rice.
¼ Broken: means the broken kernel that has 2.50/10th
length of the average length of the unbroken kernel as specified for that
particular class of rice.
Small Broken: means the broken kernel that has 2/10th or less
length of the average length of the unbroken kernel as specified for that
particular class of rice.
Moisture: means condensed vapor in the rice which is measurable.
Damaged Kernel: means the kernel which is 25% or more distinctly discolored
or damaged by heat, water, disease, insects or other means.
Yellow Kernel: means the kernel of which 25% or more of the surface area
has turned yellow in color.
Chalky Kernel: means the kernel of which 50% or more of the surface area
is white like the color of chalk. The core whiteness of Basmati-385 variety
shall not be the considered as chalky grain while completely chalk like grain
of this variety shall be the considered chalky kernels.
Red Strip Kernel: means the kernel of which 25% or more of the surface area
is covered with outer red bran layer.
Shriveled Kernel: means the kernel which is spear like in shape and whose
width is distinctly thinner than normal.
Green Rice: means the kernel of green colour in Cargo (Brown) rice
which when broken is also green in colour from inside or in the endosperm.
Split Kernel: means a kernel that breaks lengthwise into parts. The parts
with 8/10 or more of its whole area shall be regarded as head rice and the
lesser part as broken.
Paddy: means rice encased in its husk.
Foreign Matter: means all material other than kernel, bran or paddy.
Foreign Grains: means seeds other
than rice such as wheat pulses etc.
Under Milled Rice: means milled rice which is not equal to the milling
requirements for “Extra Well Milled” ,”Reasonably Well Milled” and “Ordinary
Milled” as defined under Grades of Milled Rice for milling degree.
Un-gelatinized Grains: whole or broken grains of parboiled rice with distinct
white or chalky areas due to incomplete gelatinization of the starch.
Contrasting Variety: is defined for Basmati rice as all non-Basmati varieties
including Kashmira rice variety in all grades of Pakistan Basmati rice shall be
considered as contrasting variety whether Brown rice, Milled white rice
or parboiled (Sela) rice.
Grade of Milled Rice: the milling degree of rice is divided into three, namely:
Extra Well Milled means the milling of paddy from which the husk, the germ,
and the outer bran layers together with the inner ones (cargo and white meal)
have been completely removed (to the extent that the appearance of the kernel
is translucent).
Well Milled means the milling of paddy from which the husk, the germs,
and both of its outer and inner bran layers (cargo and white meal) have been
entirely removed to a degree that the translucence of the kernel is slightly
less than that of extra well milled rice.
Ordinary Milled means the milling of paddy from which the husk and certain
parts of germ and the whole part of its outer bran layers (cargo meal) have
been removed with some part of its bran layers (white meal) remain intact. The
degree of its translucence is moderate and being less than that of reasonably
well milled rice.
PHYSICAL & CHEMICAL
CHARACTERISTICS
The moisture content shall not be
greater than 14% (m/m). The maximum contents of extraneous matter and defective
kernels in husked and milled rice, whether or not parboiled, and determined in
accordance with the method described in Pakistan Standard Specification manual.
All commercial contracts should show clearly the total percentage of broken
kernels permitted, classified according to the agreed categories and relative
proportions of each category, and the total percentage of extraneous matter and
of defective kernels, determined in accordance with the method described in
Pakistan Standard Specification manual.
Reference:
Pakistan Standard Specification (PSS) manual
Tag :// Basmati,
Tag :// Basmati rice,
Tag :// cultivation,
Tag :// export,
Tag :// Pakistan,
Tag :// rice,
Tag :// Scientific,
Tag :// Trade,
Tag :// Variety
This Blog is being complied on the eve of World Accreditation Day. List of Accredited laboratories is reproduced below for the guidance of all concerned quarters. However, updated list may be consulted from the address given below:
Pakistan National Accreditation Council,
Ministry of Science & Technology,
Tel: (051) 9222310
Fax: (051) 9222312
Islamabad; (www.pnac.org.pk)
|
| ||||||||||||||||||||||||||||||||||||||
|
Tag :// Accreditation,
Tag :// Accredited,
Tag :// Council,
Tag :// International,
Tag :// Laboratory,
Tag :// Labs,
Tag :// National,
Tag :// Pakistan,
Tag :// Scientific,
Tag :// Technology
