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Singh, Manoj
- A Typical Approach to Develop a Comprehensive Library Web
Abstract Views :324 |
PDF Views:3
Authors
Affiliations
1 Library and Information Services Division, Bhabha Atomic Research Center Trombay, Mumbai-400 085, IN
1 Library and Information Services Division, Bhabha Atomic Research Center Trombay, Mumbai-400 085, IN
Source
Journal of Information and Knowledge (Formerly SRELS Journal of Information Management), Vol 41, No 1 (2004), Pagination: 19-28Abstract
Internet has become the world’s window for information and the Websites serve as storehouses of information. The critical aspects of evolving and sustaining a library Web service are the creation, updation of documents and maintenance of Website and its assets. Although the organizational Web structure and its content vary from library to library, personnel involved in library Web projects need to be familiar with the concepts and terminology associated with creating documents and resources of the Web.
A library Website is by nature a vehicle of digital library services. This article discusses various aspects of planning and designing a comprehensive library Website.
Keywords
Web page, WWW, HTML, Digital Library, Content Management.- Effect of Processing on Phytic Phosphorus Content in Maize
Abstract Views :233 |
PDF Views:0
Authors
Affiliations
1 Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., IN
1 Sardar Vallabhai Patel University of Agriculture and Technology, Meerut, U.P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 99-104Abstract
The main objective of this study was to determine the effect of processing on phytic phosphorus content in maize. An analytical comparison of effect of different methods of processing for reducing phytic phosphorus was carried out on maize. The maize is a staple crop and many rely on it as a primary source of nutrition. Though phytic phosphorus content makes minerals unavailable for absorption yet is used by majority of population. Six cultivars of maize namely VL-16, VL-41, VL-42, D741, D823 and D771 were processed to observe the reduction in phytic phosphorus content. Phytic phosphorus content of the different maize varieties ranged from 143.5 to 167.9 mg/100 g. Variety VL 41 showed highest phytic phosphorus content of 167.9 mg/100 g. Lime treatment was observed to cause significant reduction in phytic acid. Boiling and lime treatment reduced phytic phosphorus by 24.84 and 33.60 % respectively. Variety D771 of maize showed highest reduction of 108.9 mg/100 g after heat treatment and 89.8 mg/100 g after lime treatment. The total reduction in phytic phosphorus was 33.60%.Keywords
Phytic Phosphorus, Lime Treatment, Maize, Anti-Nutritional Factor, Processing, Cultivar.References
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