• S C Devadatta

      Articles written in Proceedings – Section B

    • Compounds of phosphorus in milk—I

      B N Acharya S C Devadatta

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    • Phosphorus, calcium and magnesium in milk—II

      B N Acharya S C Devadatta

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      In conclusion, it may be said that the portion of milk insoluble in acid is mostly casein which had adsorbed some ions of calcium and magnesium The portion soluble in acid but insoluble in water consists of tricalcium and magnesium phosphates and organic phosphorus. Scum which is collected after heating the milk is derived both from the acid-insoluble and from the acid-soluble portions. On dialysis some acid-insoluble portion becomes water soluble. The water-soluble portion of milk consists of acid phosphates of calcium and magnesium. The amounts of phosphorus, calcium and magnesium present in water, acid-soluble and insoluble fractions—and in scum of 100 c.c. of milk are recorded.

    • Studies in fish liver oils - Part I. Seasonal variation in (a) vitamin a content, (b) some of the physical and chemical constants of some fish liver oils

      B R S Das B N Acharya S C Devadatta

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      With a view to finding out whether there exists any relationship among the colour of the oil and its different physical and chemical constants and vitamin A content, liver oils were obtained from six varieties of fish available in the Bombay coastal waters. These fish yielded a large amount of oil with high vitamin A content. The oil was extracted and analysed month by month and the different physical and chemical constants of the oil along with vitamin A content were investigated. It is found from the table that (1) there is no relation between the colour of the oil and its different constants. (2) An increase in vitamin A content is followed by (a) an increase in the saponification value, in non-saponifiable matter and in acetyl value, (b) no marked change in specific gravity and in acid values and (c) decrease in iodine number. When these results were treated statistically, only the alterations in acid values of Waghbeer and Surmai were found statistically not significant.

      An attempt to obtain an expression to correlate the vitamin A content in B.U. and the logarithm of the physical and chemical constants of the liver oils studied has been made. The expression obtained being:

      Vitamin A (in Blue Units per gm. of oil) = K log P + C, where K and C are constants and P is the physical or the chemical constant. Values for K and C are different for the different oils studied.

    • Studies in fish liver oils - Part II. biological assay of vitamin A in some of the liver oils

      B R S Das B N Acharya S C Devadatta

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      The liver oils of six varieties of fish have been analysed for their Vitamin A content biologically as well as tintometrically. Great variation in the Vitamin A content is observed when the biologically obtained values are compared with those obtained by colorimetric method. Though it is not possible to draw any definite relationship between the yellow colour of the oil and its Vitamin A content, it can be noticed to some extent that a decrease in the percentage of Vitamin A is accompanied by an increase in the red colour of the oil.

      The ratio I.U./Carr Price Blue Units for the liver oils studied vary from oil to oil indicating that greater discrepancies are likely to be met with if a uniform conversion factor is applied to the Blue values obtained with oils from the livers of different species of fish. It is suggested that as far as possible, whenever a new source of Vitamin A is found it should be subjected to all the three methods of assay before applying any factor to convert the colorimetric or spectrophotometric values into the International Units of Vitamin A. For a rough estimate of Vitamin A in industry a suggestion to take the factor 3 for converting Blue values into the International Units is made. Bomskov factor 4·2 is misleading in the case of liver oils of fish in India.

    • Effect of germination on the nutritional qualities of some of the vegetable proteins

      S C Devadatta B N Acharya S B Nadkarni

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      Comparison of the biological value obtained by animal experiments and the quality index of the protein obtained by chemical methods does show some parallelism between the two, How far it would be applicable in general for the determination of the nutritive value of the proteins is difficult to see at the moment. This aspect has been investigated from the point of view of cattle and poultry feeding and deserves further investigation from the standpoint of human nutrition.

      Germination appears to improve the digestibility coefficient of proteins in pulses, and the availability of vitamin (unpublished work), though there is a lowering of the biological value. Hence the use of germinated pulses in food dishes.

      Cotton seed contains good quality of protein and its nutritive value is also comparable with that of commonly used foodstuffs. It however contains a substance of poisonous nature (gossypol), and if it is removed cotton seed proteins can be used to supplement protein requirements of man.

    • Studies in fish liver oils - Part III. Biological assay of vitamin D

      T C Appanna S C Devadatta

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      The vitamin D content of the six liver oils studied,viz., Khada Mushi, Waghbeer, Kan Mushi, Nali, Wagli and Surmai are found to be respectively 150·2, 140·7, 104·7, 108·2, 102·6 and 103·9 I.U. per gram of oil. The assay reveals that in comparison to their vitamin A content the vitamin D content is almost negligible, a finding which agrees with that of Ranganathan (loc. cit.) and Niyogi, Patwardhan and Acharya ((loc. cit.).

    • Availability of calcium in some of the leafy vegetables

      S C Devadatta T C Appanna

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      Healthy young rats, 28 days old, were placed on six diets in one of which all the calcium was supplied entirely by skimmed milk. In the other diets half of the skimmed milk was replaced by enough ground dried leafy vegetables to provide the same amount of calcium as in the milk diet. At 60 days of age the animals were killed and their bodies analysed for calcium. Comparison of the availability of calcium in these vegetables with that of milk was made by calculating for each an utilization factor which is the ratio of calcium retention to intake. The values for the six diets were: 0·85 for milk diet, 0·74 for diet 1, 0·78 for diet 2, 0·79 for diet 3, 0·54 for diet 4, and 0.69 for diet 5 respectively.

      All the five leafy vegetables,viz., Avati Keerai (Sesbania grandiflora), Mola Keerai (Amaranthus gangeticus), Chiru Keerai (Amaranthus spinosus), Curry leaves (Murraya Kænigii), Murunga Keerai (Moringa oleifera) form good sources of calcium from the point of nutrition, especially Avati Keerai, Mola Keerai and Chiru Keerai, as the calcium in these are used as well as that in milk.

    • The effect of prawn protein on the bone of mature rats

      T C Appanna S C Devadatta

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      The body weight and humeri of mature rats fed for 30 days with diets containing 5, 10, 12.5, 15, 17.5 and 20% prawn protein have been determined. The following conclusions are drawn:

      A diet containing 5% prawn protein will not support the body weight of mature rats, while diets containing 10, 12.5, 15, 17.5 and 20% protein permit an increase in body weight in approximate proportions.

      A diet containing 12.5% prawn protein supports a degree of skeletal constitution in mature rats equal to that of a diet containing 15% prawn protein.

      5 and 10% prawn protein diets are inadequate to support normal skeletal constitution.

      The compositions of the bone ash is not affected by feeding prawn protein deficient diets to mature rats.

    • Studies on the nutrition of urban population groups

      K Dakshinamurti S C Devadatta

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      A diet survey has been carried out in Vellore town. The survey included 507 families divided into 11 groups.

      The caloric intake for the poorest section is appalingly low. Protein and fat intakes are also extremely low. The diet of the poor classes is generally deficient in quality as well as quantity. It is not only a question of lack of vitamins but also of fats, proteins, minerals and even caloris.

      The amino acid pattern of the diets of poor people is discussed in relation to its possible role in producing liver injury.

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