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Conceptualisation of design and development of modular and customised ration storage system for Army rations sustainable up to -40°C was carried out. The Indian Armed Forces operate under various climatic conditions, which are inhospitable for cooking, storing fresh/perishable food products and carrying rations for their survival during an emergency. Hence, there was an ever-existent demand for a customised, user-friendly ration storage system. Considering a number of user-friendly features, a system has been designed comprising modular unit structures with insulated wall panels containing Polyurethane foam (PUF) sandwiched between metallic and composite material claddings. An insulated structure is required to maintain the temperature at high altitudes during extreme low-temperature conditions. The temperature and humidity are regulated and maintained using solar panels and humidly modulators. The modular structure with individual temperature and humidity control is suitable for the safe storage and preservation of fresh produce, fruits and vegetables, and milk and animal products. In case of perishable commodities of Defense supplies inclusive of leafy and tender vegetables, juicy fresh fruits, egg, chocolates, meat carcasses stored in silo are safe as its insulated structure ensures no freezing even upto -25° Celsius hence protects them from quality damage due to subzero temperature exposure and abuse. Therefore, the normal convention of the expected shelf life for each such commodity was extended approximately double the normal shelf life expected. An extensive design process involving CAD modelling followed by mechanical load simulation and analysis resulted in a robust and capable system. Each compartmentalised segment caters for an average one-ton material depending on the nature of the material. The system is suitable to store 3 tons of ration at a time to address the requirement of 100 individuals for 60 days in monsoon cut off and peak winter cut-off posts. Total energy consumption under fully load condition is approx. 2KW to maintain peak temperature gradient of 45-50°C.The outer surface of the structure can be camouflaged. The well-insulated structure ensures zero leakage and is sturdy to withstand a wind velocity of 60 km per hour and a standing snow load of 2 meters above it.

Adequate nutrition is very essential for Armed Forces in terms of maintaining the nutritional status. In the present review it was complied about dietary habit and required diet for Service personnel to become fit and control the life style disease such as diabetes, obesity, cancer, hypertension and cardiovascular disease etc. It also focuses on functional foods rather than normal diet which are recommended as ration pack for armed forces. Functional foods enrich and improve the quality of dietary intake. It also represents promising avenues of nutritional in recent days of global dietetics. Functional ingredients such as essential fatty acids, antioxidants, dietary fibre, isoflavones, β-carotene etc are included in ration pack. It also provide large varieties of functional foods are made available to the consumers with the intension to provide dietary management of life style diseases while enhancing our overall well being conversely. It must be understood that these foods and ingredients are not instant medicine or ultimate remedies for imbalance dietary habits as proper diet management. It also provides comprehensive approach for good physical and mental health.

Current study aims to develop and optimise the processing parameters for the preparation of imitated curd by using vegetable milk extracted from decorticated sesame seeds (Sesamum indicum). Experiments were planned to optimise curdling process for sesame milk with respect to inoculum (1-5%), lactose (1-5%), added proteins (1-3%). It was established that total solid content in a range of 9-10%, dispersion stability with 30-45% scored well (7.8±0.2) on preferential sensory test i.e. nine-point hedonic scale. Sesame milk supplemented with 5% lactose, 1% electrolyte salt mix, 1% sucrose was subjected to fermentation (10±1.0) hrs at 35±2°C) with 5% inoculum (lactic acid bacteria culture) resulted into a vegetable curd with desired consistency (855.6±47.5 g.sec), acidity (0.57±0.02% lactic acid equivalent; LAE), flavor and overall acceptability (OAA). The Solid Not Fat (SNF) content of optimised vegetable curd was found to be 22.20±0.40%, with protein, fat and ash content as 6.70±0.06%, 6.91±0.06% and 0.92±0.01% respectively. The characteristics of vegetable milk (non-dairy) and toned milk (dairy) were well comparable on various aesthetic parameters (fluidity, color, flavor and taste). Proportional characterisation of vegetable (non-dairy) curd with dairy curd relating to its nutritional profile, color analysis, textural and rheological parameters established its similarity. Such dairy analogues may be considered as substitute to various dairy products where milk-based products are scanty or non-available.

The future war scenario is based on use and applications of various conventional and non-convectional agents which includes weaponised or non-weaponised chemical, biological, radiological, nuclear (CBRN), toxic industrial materials, direct energy devices/ weapons, and or high yield explosives. These include nerve agents, blood agents, vesicants or skin blistering agents, lung irritants, asphyxiants or choking agents. Biological weapons are basically disease causing microorganisms and other replicating entities including viruses, infectious nucleic acids and prions. These agents have ability to infect host and are highly virulent, pathogenic and dangerous in nature. The interface between ammunitions and above agents is soldier whose physical and mental health is affected as enough precautionary measures are not adopted. The reducing environment thus created has various agents which enter into exposed body and lead to mild to serious damage to various vital parts of the human body. As food is important component for survival and intrinsic to basic human nutrition and health, therefore, it is imperative to develop certain kind of a wholesome meal system which can be consumed by the soldiers tasked with combating CBRN situations during such operations. Such meals can be in the form of solid or liquid type and packaged in suitable delivery system, compatible and amenable with the CBRN suit. Food can be contaminated during CBRN conditions by coming in direct or indirect contact with CBRN agents. Therefore, the food materials to be used under such conditions need to be protected in suitable coverings as consumption of contaminated food can be lethal. Designer meal for CBRN environment is not only suitable for soldiers but also to all human interface dealing with similar scenario viz. the low intensity conflicts and surgical operations, nuclear submarines, cosmonauts, pilots, individuals handling radiation equipment and patient undergoing chemotherapy for cancer.

Pharyngo-cutaneous fistula is a well-known complication following total laryngectomy in case of carcinoma larynx, however it is a very rare entity to present as an initial and sole presentation of carcinoma glottis. Here we are reporting case of glottic carcinoma presented to us with pharyngo-cutaneous fistula as an initial presentation.Asian Journal of Medical Sciences Vol.8(6) 2017 42-44

Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm(-1) and absorption band at 174.8 cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.