Browsing by Author "Mathai, C.K."
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Item Carbohydrate metabolism in arecanut (Areca catechu L.) leaves affected by yellow leaf disease(2007-02-08) Yadava, R.B.R.; Radhakrishnan Nair, R.; Mathai, C.K.The reducing, non-reducing, tota! sugars and starchcontents of yellow leaf desease affected and healthy tissues of arecanut {Areca catechu L.) were analysed at bimonthly intervals for a year The carbohydrate content in infected leaves remain higher than in healthy tissues. The trend or shift ip the metabolic activities by increasing accumulation of sugars in the disease-affected palms are discussed in the light of sink capacity and carbohydrate distribution.Item Chemical quality of the 'Agmark' grades of black pepper berries(2007-02-08) Mathai, C.K.Fifteen export grades (Agmark) of Indian black pepper have been studied for their chemical quality. The most popular grades MG I and II are quite rich in flavour components and medium in starch, whereas the heaviest and largest (TGEB) are rich in ; starch and medium in flavour components. The lightest (Pinheads) are rich in per cent ; pipeline and poor in aroma and starch. Weight of berries does not appear to be directly related to flavour characteristics.Item Chlorophyll and organic acid contents of arecanut(2007-02-08) Yadava, R.B.R.; Mathai, C.K.Item Evaluation of commercially important chemical constituents in wild black pepper types(2007-02) Mathai, C.K.; Kumaran, P.M.; Chandy, K.C.Matured black pepper berries from 8 wild types, on chemical screening, showed wide variations in commercially important constituents. The results have been compared with those of the cultivated varieties. The possibility of exploitation of this information in black pepper quality improvement programmes is discussed.Item Knowledge of Herbicides as Weed Killers to Arecanut GroWers(1971) Yadava, R.B.R.; Mathai, C.K.; Vellaichamy, KItem Leaf Sampling Techniques in Arecanut Palm for Nutrient Analysis(2007-02) Yadava, R.B.R.; Vellaichamy, K.; Mathai, C.K.A programme of selection of leaves of arecanutpalm for routine nutrient analysis is described and 8th leaf for nitrogen, 2nd for phosphorus and potas. sium, 3rd for calcium and 5th for magnesium analysis and for composite analysis of the major nutrients, the 2nd leaf have been suggested,Item Modification in the Colorimetric Estimation of Mg.(2007-02) Yadava, R.B.R.; Vellaichamy, K.; Mathai, C.K.Item A Note on the Essential Oil and Oleoresin of Zanthoxylum Rhesta(1974) Mathai, C.K.Item Note on the essential oil and oleoresin of zanthoxylum rhesta(2007) Mathai, C.K.Item Note on the investigation on the mineral accumulation of arecanut palm affected by yellow-leaf disease(2007-02-08) Yadava, R.B.R.; Mathai, C.K.; Vellaichamy, K.Item Note on the investigation on the mineral accumulation of arecanut palm affected by yellow-leaf disease(1973-09) Yadava, R.B.R.; Mathai, C.K.; Vellaichamy, K.Item Research Note: Modification in the Colorimeteic Estimation of Mg.(1969) Yadava, R.B.R.; Mathai, C.K.; Vellaichamy, K.Item Role of Nutrient Elements and their Deficiency Symptoms with Reference to Arecanut(2007) Yadava, R.B.R.; Vellaichamy, K.; Mathai, C.K.Item Role of Nutrient Elements and their Deficiency Symptoms with Reference to Arecanut(1972) Yadava, R.B.R.; Vellaichamy, K; Mathai, C.K.Item Seasonal Accumulation Of Chemical Constituents In Ginger Varieties (Zingiber Officinale Roscoe)(1975) Mathai, C.K.Seven, ginger varieties were used to study the trends in oleoresin accumulation using ethyl alcohol and acetone as solvents. On dry weight basis, oleoresin content was seen to decrease with maturity. Crude fibre content gave decreasing values towards maturity. Alcohol showed better extraction capacity than acetone.Item Seasonal Changes In Carbohydrate Composition Of Cacao Pods Of Theobroma Cacao L.(1972) Yadava, R.B.R.; Somiah, M.P.; Vellaichamy, K.; Mathai, C.K.Investigations on seasonal changes of carbohydrate contents of cacao pods (Theobroma cacao L.) were carried out at Central Plantation Crops Research Institute (Regional Station), Vittal during the year 1970-71, Seasonal fluctuations in reducing sugars, non-reducing sugars, total sugars and starch of husk and beans are described. All the soluble sugars are found to be rich in husk than in beans whereas the content of alcohol insoluble solids (starch) was obtained more in beans than in husk. However, the carbohydrate constituents of cacao pods are very much variable in relation to different months.Item Seasonal Changes in Carbohydrate Composition of Cacao Pods of Theobroma Cacao L.(1972) Yadava, R.B.R.; Mathai, C.K.; Vellaichamy, K.; Somiah, M.P.Investigations on seasonal changes of carbohydrate contents of cacao pods (Theobroma cacao L.) were carried put at Central Plantation Crops Research Institute (Regional Station), Vittal during the year 1970-71, Seasonal fluctuations in reducing sugars, non-reducing sugars, total sugars and starch of husk and beans are described. All the soluble sugars are found to be rich in husk than in beans whereas the content of alcohol insoluble solids (starch) was obtained more in beans than in husk. However, the carbohydrate constituents of cacao pods are very much variable in relation to different months.Item Variability In Turmeric (Curcuma Species) Germplasm For Essential Oil And Curcumin(1976) Mathai, C.K.The rhizomes of 38 types of Curcuma species available in the germplasm were analysed for essential oil and curcumin. The types showed wide variability in the above constituents.