Bengaluru: 12,000 of 2.08 lakh Ganesh idols immersed on Day 1 are of PoP

Mangaluru, Apr 16: An old refrigerator has been turned into a "disinfection chamber" by researchers who are striving to come up with solutions to tackle the spread of coronavirus.

Dr Arun M Isloor, head of Chemistry Department, National Institute of Technology Karnataka (NITK), Surathkal, along with research scholar Syed Ibrahim has come up with the device which can disinfect items kept inside it.

"We have named this as ZERO-COV," Dr Isloor said.

He says the device ensures 99.9 per cent destruction of microorganisms present on the surface of items.

"We can keep items like vegetables, currency notes, books or envelopes inside the chamber. Switching on the chamber for 15 minutes ensures 99.9 per cent destruction of microorganisms present in the surface of the items," Dr Isloor added.

Mangaluru, Jan 23: With the results of Joint Entrance Examination (JEE-Main) out, it is celebration time at CFAL (Centre for Advanced Learning), Mangalore’s top training institute as 12 of its students have secured above 99 percentile, out of 120 students who appeared at the prestigious national examination held in January this year. The students are: Kaustubh Rao (99.79), Ujwal Kumar (99.77), Dheeraj Kamath (99.74), Pramod Rao (99.68), Santhosh M (99.59), Mohan Nayak (99.49), Rihan D’silva (99.43), Rishan D’silva (99.41), Pranav Rao (99.41), Aamod BK (99.29), Anmol J Shetty (99.22) and Madhura Sabhahit (99.083).

Apart from the above students, 8 students have scored above 98 percentile, the details of the students are: D.K. Goutham (98.67), Tejah S.S. (98.49), Akash Shetty (98.4), Tejas Bhat K (98.34), Ninaad PS (98.31), Shreepoorna Rao (98.3), K. Annapoorna Prabhu (98.3) and Rakshith Sajjan (98.2). The results of many more students are awaited.

A total of 8,69,010 students had appeared in the said exam from across India. The students who have attempted the JEE Main exam in January can attempt the exams again in April to better their percentile. Students who clear JEE Main qualify for JEE Advanced and are eligible for seats at the NIT’s and other top institutions of the country.

JEE – The most challenging undergraduate admission test

Joint Entrance Examination (JEE) conducted this year by National Testing Agency (NTA) is a national level examination for students to qualify and pursue engineering degree at under graduate level. Paper 1 is held for BE/B.Tech admissions and Paper 2 for B. Arch/B. Planning. JEE Main is a critical criterion for admission in India’s most prestigious and elite universities like IITs and NIT’s.

Those students who clear JEE Main can take the JEE advanced – which is a pre-requisite requirement for admission in the Indian Institute of Technology and Indian School of Mines (Dhanbad)

CFAL – The first name in training

The training at CFAL consists of defined hours of classes, tests and mock exams, unique course material, experienced professors and hence is the first choice for students appearing for STEM examinations including JEE, NTSE, KYPY, OLYMPIADS etc.  The centre was established with the intention of giving students of Mangalore information, guidance and tools required to qualify the competitive exams. However, the main aim of CFAL is to inculcate passion for Math and Science learning among students and to encourage research and innovation in the subjects.

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.