News related to Science, Technology, Environment, Agriculture and Medicine in India

Dealing with Dyes: Fungi to the rescue

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November 24, 2021 • Environment, Science, Technology, Uttar Pradesh

Lakshmi Tiwari and Barkha Sharma from the G B Pant University of Agriculture and Technology, Pant Nagar have come up with a cute solution to water pollution by the dangerous dye, Congo red: agar plugs containing mycelia of the fungus, Penicillium crustosum.

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Science »

Dealing with Dyes: Fungi to the rescue

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Lakshmi Tiwari and Barkha Sharma from the G B Pant University of Agriculture and Technology, Pant Nagar have come up with a cute solution to water pollution by the dangerous dye, Congo red: agar plugs containing mycelia of the fungus, Penicillium crustosum.

Technology »

Microplastics in Ballast Water: saving the seas

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To stabilise ships in oceans, water is pumped in or out of the ballast depending on the other loads on the ship. If the water being pumped out is filtered ships can save the oceans from the emerging microplastic pollution, say Indian scientists.

Environment »

Ethanol from Wheat Straw: Cheaper pretreatment

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Researchers from IIT Madras have found a way to make the process of making ethanol from agro-waste cheaper. A move towards increasing farmers’ income, fulfilling fuel needs and reducing pollution from burning agricultural residues.

Energy »

Diesel and Petrol Blend: cleaner combustion and more efficiency

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To achieve reduced emissions, improved fuel efficiency and increased load carrying capacity of compression ignition engines, Devendra Deshmukh and Vasudev D Chaudhari from IIT Indore suggest blending of diesel and petrol.

Agriculture »

Funds from Fish Scales

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The world is throwing away more than 2 million tonnes of fish scales as waste every year. Muhamed Ashraf and team from the ICAR-Central Institute of Fisheries Technology, Kochi have now found a way to convert the waste to wealth.

Medicine »

Snacks with Resveratrol: Fortifying by encapsulation 

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Resveratrol, found in the skin of red grapes, is found to be useful to reduce stress and risk of metabolic disorders such as diabetes type 2 and cardiovascular diseases. Is it possible to use it to fortify foods? Researchers from Kashmir University investigate.

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