If everyone works together and fulfil the norms set the government, Centre will take all steps to grant autonomous status to the Centre of Excellence for Studies in Classical Kannada at the earliest, said Director of Central Institute of Indian Languages (CIIL), Prof D G Rao.
He was speaking at the ‘Visioning workshop and project preparation’ organised by the Centre of Excellence for Studies in Classical Kannada, Central Institute of Indian Languages (CIIL) in the city on Monday. He said, “For a very long time, one group of intellectuals has been demanding that the Centre of Excellence for Studies in Classical Kannada must be shifted to Bengaluru, while another group has been insisting that it must stat in Mysuru. However now the issue has been resolved and the Performance Management Division (PMD) has decided unanimously to retain the classical Kannada centre in Mysuru. The University of Mysore has agreed to temporarily accommodate the centre. But in the coming days, if everyone works together and get a land allotted and if things get materialised, the centre would take all the steps to grant autonomous status for Centre for Classical Kannada.”
“Today this visioning and project preparation workshop need to prepare a proper road map for the coming decade in the field of taking the classical Kannada centre to greater heights. Various experts from different branches relating to the Kannada language are here, they need to discuss the issues that need to be worked out,” he added.
Noted scholar Prof T V Venkatachala Sastry, Vice Chancellor of Karnataka Central University Prof H N Maheshwaraiah, Chairman of Kannada Development Authority Prof S G Siddaramaiah, Project Director of CESCK Prof P K Khandoba and others were present.
MYSURU: H1N1 tests can now be conducted in Mysuru from April. KR Hospital, the biggest hospital after Victoria Hospital in Karnataka, will house a viral diagnostic and research laboratory. Once the lab becomes a reality, which will come under the department of microbiology, all the tests including H1N1, dengue and chikungunya will be done locally.
Now, especially for a test to determine whether a patient is suffering from H1N1, the district health authorities send samples to Nimhans in Bengaluru, which used to take more than four to five days to give the results.
The Central Food Technological Research Institute (CFTRI), Mysuru has launched Teff, a new super foodgrain suitable for dry zones in Karnataka.
Being a drought resistant crop, Teff has the potential to yield about 200-250 kg per acre. Teff can be grown in both seasons of Kharif (June-July) and Rabi (October-November) and is suitable for districts with dry zones of agriculture in Karnataka.
In order to blend the crop into traditional forms of Indian food, CFTRI plans to have workshops to sensitise farmers from across the state and help develop recipes for Teff.
In places like Ethiopia, Teff, an ancient grain going back to the civilisations of Abyssinia, is a whole grain cereal crop and is the staple.
Teff is said to be healthy as it is gluten-free and has high resistant starch and low glycemic load.
It is a good choice for those suffering with celiac disease, for better diabetes management and weight control.
Teff also has well-balanced protein with all essential amino acids and is particularly rich in albumin proteins, which is equivalent to the vegetable version of egg whites.
The grain is rich in micronutrients like Calcium, Iron, Vitamin C and other nutrients. As an ingredient, Teff blends well into various foods like dosas, porridges, roti and gluten-free breads.
Superfoods like Teff have a proper nutrition profile that upon consistent eating can help improve the health and wellness of our population. Superfoods have the potential of helping reduce malnutrition and help improve the health of those suffering from lifestyle related diseases such as diabetes, obesity, etc.
CFTRI has a MoU with Sri Sri Rural Development Program to extend its efforts to farmers for superfood production and farm gate food processing.
Device to keep food warm for soldiers at high altitudes
Scientist Ramakrishna A explains about reusable food warmer pouches and fresh curd maker at DFRL in Mysuru on Thursday | Express
MYSURU: In good news for soldiers posted in high altitudes like Siachen, Ladakh and other places, Mysuru-based Defence Food Research Laboratory (DFRL) has invented re-usable food warmer pouches and fresh curd maker that guarantees fresh and hygienic food for the soldiers.
The re-usable food warmers having encapsulated constant watt heaters as source of heating provide pouch-to-product uniform and effective heat transfer without overcooking the product. The warmers weigh around 2.5 kg and can be easily carried by armed personnel in their backpacks. Food packets can be warmed at sub-zero temperatures just by placing them inside the pouches for 15-20 minutes before eating.
At present, the army is dependent on ponies to supply food. “It takes hours for the ponies to reach army posts from the bottom and by that time the food will become solid due to the cold temperatures that reach upto minus 20 degrees Celsius,” said senior scientist Ramakrishna and technical officer Naveen S. Soldiers need to dip the food pouches in boiling water to consume the food, but lighting a fire will give away their position, they added.
The fresh curd maker works at high altitudes and at sub-zero temperatures. The new equipment is easy to carry and it can prepare 5-10 litres of fresh within four hours.
Ramakrishna said both the products have completed field trials in parts of North-East, J&K and Udhampur and soldiers are impressed with it.
The construction of the 350-bed Sri Jayadeva Institute of Cardiovascular Sciences and Research in the city is poised for completion by December. The institute is expected to shore up medicare facilities available for Mysuru and surrounding regions.
The ₹135-crore project taken up by the State government was to be completed by September, but the deadline was pushed because of changes in architecture at the micro level and the need to incorporate additional amenities to make the facility state of the art.
This was disclosed by officials during a spot inspection by Public Works Minister H.C. Mahadevappa, who is also in charge of Mysuru district, on Monday.
At present, Jayadeva Institute is functioning out of the K.R. Hospital premises. The idea of a full-fledged complex was conceived by the government in 2014. Upon completion, the facility will second only to the Bengaluru facility in patient handling capacity.
The Minister said the shifting of the Jayadeva facility from K.R. Hospital premises can begin in December. The hospital complex is located on a 15-acre land on KRS Road and the main building has a built-up area of 30,761 sq.m. The service buildings constitute another 4,113 sq.m, taking the total built-up area to 34,874 sq.m.
The hospital will have all facilities under a single roof, including pharmacy, general OPD, special OPD, CT and MRI scan, nuclear cardiology, emergency ICCU, blood bank, four cath laboratories, 24 operation theatres, seminar halls, and auditorium.
Similarly, the construction of a trauma care centre at a cost of ₹25 crore at PKTB Hospital, adjacent to the Jayadeva Institute, will be completed by December 31. As of now, 70% of the works has been completed.
New college complex
The new complex of Maharani’s College, with hostel facilities, is nearing completion. The project was taken up at a cost of ₹70 crore. The existing college on JLB Road will be bifurcated and some of the courses will be shifted to the new building on Valmiki Road during the new academic year.
The Minister said infrastructure works worth ₹500 crore were in various stages of completion in the city, while nearly ₹2,000 crore had been allotted to the district. The other works include the new Deputy Commissioner’s office complex (₹60 crore) and civic works at Chamundi Hills (₹80 crore).
It can make 250 muddes an hour without much human intervention
The continuous ragi mudde making machine, developed by the Central Food Technological Research Institute (CFTRI), has become an instant hit with a steady stream of inquisitive visitors thronging the institute to catch a glimpse of the innovation that makes the region’s much-loved food.
Two days after its launch, the fully automated machine has generated a lot of curiosity among hostels, hospitals, hotels, and educational institutions, witnessing a high footfall. Perhaps, the institute has never seen such an awe-inspiring response to its technology within hours of its launch.
“The interest that the machine has created has surprised us. There has been a steady stream of curious visitors coming to us to know the innovation and how it can be adopted by them. The machine has been designed keeping in mind the local food interests,” CFTRI Director Ram Rajashekaran told The Hindu .
He said CFTRI designed the machine with funding from the Department of Science and Technology as there was a request from the public on developing a technology that could constantly make ragi mudde (finger millet ball) without much human intervention.
Ragi mudde is a traditional food largely consumed in south Karnataka, and a few other parts of south India. Ragi is considered a “wonder food” because of its low Glycemic index and nutrients like calcium, iron, and dietary fibre. From small children to the elderly, ragi is considered one of the best foods. The traditional method involves cooking ragi powder in hot water and stirring it with a wooden stick. This traditional method is practised in household level, according to CFTRI.
With ragi mudde gaining popularity and being served in many big restaurants, hostels, and even in jails, CFTRI felt the need for standardising the ragi mudde making process and mechanisation to serve a large population of society. It was eventually conceptualised and materialised recently. Former Prime Minister H.D. Deve Gowda had recently inaugurated the machine, which requires ragi powder and water to make the mudde. Steam quality and other working parameters of the machine are maintained within the range by the control system of the machine. The unit can be cleaned easily. Mr. Rajashekaran said ragi mudde can be cooked fast and untouched by human elements. Ragi powder and water is added to the machine and ragi balls come out as a continuous discharge with consistent shape and weight. The machine can produce 250 muddes an hour and one person is enough to operate the machine.
The confusion over the location of the Classical Kannada Centre has been cleared as Chief Minister Siddaramaiah, himself has directed that the centre continue in Mysuru.
It has to be recalled that a pressure group was lobbying for its re-location toBengaluru. At some point of time, the scholars fighting for retaining the centre in Mysuru gave up.
However, D G Rao , Director of the city-based Central Institute of Indian Languages (CIIL), under which the centre is presently functioning, said, now that the row over its location has been resolved and that the new director for the centre has taken charge, it will start functioning for the development of the language. Durga Das is the new director of the centre.
A committee has been formed with the CIIL as the nodal agency and L Hanumanthaiah, a member, had advocated the centre's re-location to Bengaluru. Writer N S Taranath had submitted a separate report, advocating the need for retaining of the centre in Mysuru. The CM facilitated a truce between the groups and convinced them that it would be better to continue the Classical Kannada Centre in Mysuru in the interest of the development of the language, said Rao.
Besides, the University of Mysore (UoM) has already spared a building for the centre in Manasagangothri, he said.
UoM in-charge Vice Chancellor C Basavaraju said that the UoM has already given the centre independent professors residential quarters from where it is functioning. "Our wish is to retain the centre on our premises. Once, the centre gets funds for construction of a building, we will allot lands also," he said.
MYSURU: Taking lead on yoga education front, the University of Mysore (UoM) will construct a yoga hall on its campus.
This is first of its kind initiative in Mysuru to impart knowledge of yoga to students.
Though Mysuru is famous for yoga, there is no big facility to learn the art, said sources. Hence the physical education department of the UoM has proposed to have a hall which will exclusively be used for yoga education.
The proposed yoga hall will be constructed on the physical education department premises near gymnasium. The UoM has allotted a plot of 100X80ft and allocated Rs 1.2 crore for the hall’s construction.
In-charge director of the department, P Krishnaiah, told TOI, “Tender for the yoga hall has been proposed. Mysuru being a yoga hub, the varsity required a specific facility to promote yoga. The proposal was sent five years ago and now we have received the green signal. The yoga hall will cater to both students and general public. People, especially the younger generation, are keen on learning yoga,” he said.
Krishnaiah further said, lately, yoga has been picking up in the city. “It was a matter of pride when more than 50,000 people participated in Yoga Day-2017. We hadn’t assumed that such a crowd will gather to celebrate the day. With the funding of Rs 1.2 crore, the yoga hall will have faculty assigned to teach yoga. Classes might be held during mornings and evenings. Students can learn yoga for free,” he added.
The University Yoga team had won gold medal in the All India Inter-University Yoga Championship 2017-2018, and silver medal in the year 2016-17.
In-charge vice chancellor of the varsity, C Basavaraju said the tender process for the hall will be completed by the end of March and construction will commence from April. By the end of the year, the hall will be ready for use. While, Mysuru city has managed to earn the title of Yoga City by creating a Guinness World Record, the initiative of yoga hall will be a feather in the cap, he added.
S Y Chandan, a student of Journalism, told TOI, “The varsity’s initiative of constructing yoga hall will help us cultivate fitness and health. In addition to curriculum, I can also learn yoga on the campus.”