Write a letter to the editor of a National daily expressing your appreciation for the scientists of the world who are striving for the advancement in science and technology with their new innovations, inventions and pathbreaking research. Also, enumerate the gifts of science bestowed upon humanity and their advantages in not more than 150 words.
Answers
Answer:
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Explanation:
to say
Answer:
- For testing the freshness of milk, the scientists of an Indian Institute of Technology, Guwahati have developed a simple paper kit. It also tells about the pasteurisation that whether it is done well or not.
Important points about Paper Sensor
- Aided with a smartphone app, the kit will ensure that milk is consumed before it turns too sour.
- An indicator of milk quality is a milk enzyme namely Alkaline Phosphate or ALP, its presence even after pasteurisation indicates the presence of microbes that may not have been rendered inactive with pasteurisation.
- For preparing the detector, researches have used an ordinary filter paper.
- Further, the filter paper is cut into small discs by using office punch and impregnated with chemical probes that react with ALP.
- The 'probes' used are antibodies that specifically bind to ALP.
- When ALP comes into contact with the probe, it turns the disc of white paper into coloured.
- On paper discs when the colour changes are then photographed by a device or smartphone camera and images are processed to obtain corresponding colour values.
- These values are then compared with standard data stored in the phone.
- It not only detects the presence of ALP but also the amount of it in milk.
- For testing the freshness of milk, the scientists of an Indian Institute of Technology, Guwahati have developed a simple paper kit. It also tells about the pasteurisation that whether it is done well or not.
Important points about Paper Sensor
- Aided with a smartphone app, the kit will ensure that milk is consumed before it turns too sour.
- An indicator of milk quality is a milk enzyme namely Alkaline Phosphate or ALP, its presence even after pasteurisation indicates the presence of microbes that may not have been rendered inactive with pasteurisation.
- For preparing the detector, researches have used an ordinary filter paper.
- Further, the filter paper is cut into small discs by using office punch and impregnated with chemical probes that react with ALP.
- The 'probes' used are antibodies that specifically bind to ALP.
- When ALP comes into contact with the probe, it turns the disc of white paper into coloured.
- On paper discs when the colour changes are then photographed by a device or smartphone camera and images are processed to obtain corresponding colour values.
- These values are then compared with standard data stored in the phone.
- It not only detects the presence of ALP but also the amount of it in milk.
- For testing the freshness of milk, the scientists of an Indian Institute of Technology, Guwahati have developed a simple paper kit. It also tells about the pasteurisation that whether it is done well or not.
Important points about Paper Sensor
- Aided with a smartphone app, the kit will ensure that milk is consumed before it turns too sour.
- An indicator of milk quality is a milk enzyme namely Alkaline Phosphate or ALP, its presence even after pasteurisation indicates the presence of microbes that may not have been rendered inactive with pasteurisation.
- For preparing the detector, researches have used an ordinary filter paper.
- Further, the filter paper is cut into small discs by using office punch and impregnated with chemical probes that react with ALP.
- The 'probes' used are antibodies that specifically bind to ALP.
- When ALP comes into contact with the probe, it turns the disc of white paper into coloured.
- On paper discs when the colour changes are then photographed by a device or smartphone camera and images are processed to obtain corresponding colour values.
- These values are then compared with standard data stored in the phone.
- It not only detects the presence of ALP but also the amount of it in milk.