- The Kavach system stands as a product of homegrown innovation, crafted by the Research Design and Standards Organisation (RDSO) in partnership with India's industrial prowess.
- Its function is straightforward yet crucial: should the train operator falter in adhering to speed limits, Kavach steps in automatically, engaging the braking mechanism to ensure safety.
- Remarkably cost-effective, this system holds the prestigious Safety Integrity Level-4 (SIL-4) certification, boasting an error probability as rare as 1 in 10,000 years.
- The West Nile Virus (WNV) is a type of virus transmitted primarily by mosquitoes and characterized by its single-stranded RNA structure.
- Mosquitoes belonging to the Culex species serve as the primary carriers, facilitating the transmission of the virus.
- Birds are the primary reservoirs for the virus, serving as natural hosts upon which infected mosquitoes feed.
- Unlike some illnesses, West Nile Virus does not spread through direct human-to-human contact, such as coughing, sneezing, or physical touch.
- According to officials from petroleum and natural gas ministries, the Global Biofuel Alliance (GBA) has recently unveiled its operational agenda, targeting the evaluation of national landscapes, formulation of policy blueprints, and organization of biofuel workshops.
- The GBA stands as a collaborative platform, comprising governments, international bodies, and industrial players.
- Initiated by India, it brings together major biofuel consumers and producers with the objective of spearheading biofuel development and implementation.
- The Indian Agricultural Research Institute (IARI) has recently unveiled a novel high-yielding wheat seed variety, HD 3386.
- IARI stands as India's premier institute dedicated to research, higher education, and training in agricultural sciences, recognized as the largest of its kind in the country.
- Located in Delhi, it operates under the administration of the Indian Council of Agricultural Research (ICAR).
- Originally established in 1905 at Pusa (Bihar) with a generous endowment of 30,000 pounds from American philanthropist Henry Phipps, IARI, fondly referred to as the Pusa Institute, commenced its journey.
- Initially known as the Agricultural Research Institute (ARI), it comprised departments such as Agriculture, Cattle Breeding, Chemistry, Economic Botany, and Mycology, with the Bacteriology unit added in 1907.
- Recently, a 12-year-old boy from the USA made history by becoming the world's first person with sickle cell disease (SCD) to undergo a commercially approved gene therapy that holds the promise of curing the condition.
- SCD is a hereditary blood disorder characterized by abnormal hemoglobin.
- Hemoglobin, found in Red Blood Cells (RBCs), carries oxygen to the body's tissues.
- Individuals with SCD have a variant of hemoglobin known as hemoglobin S, which can cause RBCs to become sickle-shaped, hindering oxygen delivery.
- SCD disrupts normal blood flow:
- Normally, RBCs are flexible and disc-shaped, enabling smooth movement through blood vessels.
- In SCD, genetic mutations cause RBCs to adopt a crescent or "sickle" shape, impeding blood flow and circulation.
- Recently, Ludhiana's Punjab Agricultural University has introduced a biocontrol agent, Trichoderma asperellum, as a solution to combat the 'foot rot' disease prevalent in Basmati rice varieties. This innovative biocontrol agent has been officially registered with the Central Insecticides Board and Registration Committee (CIBRC).
- About the 'Foot Rot' Disease:
- Foot rot is a fungal disease that predominantly affects Basmati rice crops, especially during the seedling stage.
- The disease can also manifest post-transplantation if infected seedlings are used.
- It is caused by the soil-seed borne pathogen Fusarium verticillioides, which infects the plant's roots and spreads to the stem base.
- The Maillard Reaction, named after the renowned French scientist Louis-Camille Maillard from the early 20th century, elucidates the intricate chemical processes underlying the flavors, aromas, and textures of various foods.
- Key Points about the Maillard Reaction:
- It occurs when amino acids, the fundamental components of proteins, and sugars are subjected to heat, profoundly influencing the sensory attributes of foods.
- This chemical phenomenon represents a form of non-enzymatic browning, meaning it occurs without the involvement of enzymes, resulting in color changes in the food.
