Cake  

Ingredients 

• 200g sugar
• 115g butter
• 2 teaspoons vanilla extract
• 200g flour
• 1 3/4 teaspoons baking powder
• 120ml milk

Directions

1. Preheat the oven to 180 degrees C. Grease and flour a 23cm tin or line a bun tray with paper cases.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until the mixture is smooth. Pour or spoon mixture into the prepared tin or bun cases.
3. Bake for 30 to 40 minutes in the preheated oven. For fairy cakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Blood Group Test 

Blood typing procedure:

1. Mix!

First mix the patient's blood with three different reagents including either of the three different antibodies, A, B or Rh antibodies!

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2. Look for agglutination!

Then you take a look at what has happened. In which mixtures has clumping, or agglutination, occurred? The agglutination indicates that the blood has reacted with a certain antibody and is therefore not compatible with blood containing that kind of antibody. If the blood does not agglutinate, it indicates that the blood does not have the antigens binding the special antibody in the reagent.

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3. Figure out the ABO blood group!

Start by taking a look at the test tubes containing A and B antibodies. Has the blood agglutinated in either of these two tubes?

No agglutination in test tube A, indicates that the patient's red blood cells do not have A antigens.
Agglutination in the tube containing B antibodies indicates that the patients' red blood cells have got B antigens, thus belongs to blood group B.

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4. Figure out the Rh blood group!

Now have a look at the test tube containing Rh antibodies! Has the blood agglutinated or not?

No agglutination indicates that the patient's red blood cells don't have Rh antigens, thus the blood is Rh-.

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5. Figure out the blood type!

Now that you know which antigens are in the patient's blood, you can figure out the blood type!
Since agglutination only occured in the test tube containing B antibodies, the blood got B antigens but no A or Rh antigens. Thus the blood type is B Rh- .

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Test yourself!

Can you determine the blood type?

Agglutination in all three test tubes indicates that all three antigens are present in the blood: A, B and Rh. Accordingly, the blood type is AB Rh+.

Can you determine the blood type?

Agglutination in the test tubes containg A antibodies and B antibodies. Accordingly, the blood type is AB Rh-.

Can you determine the blood type?

Agglutination in the test tube with Rh antibodies indicates that the blood has got Rh antigens but no A nor B antigens.
The blood type is O Rh+.

information of food lab

Informetion Of Food Lab

                           Heatting Kettel 

                        Electronic Mixer 

                Nitrogen Gas Packing Machine 

                         Packing Machine 

                            Dryer 

                          Fruite Palper Machine

                                                  Fealler Machine 

                            Avla Cutter 

Bootle Cap Machine 

                                              oven

Tomato ketchup

Ingredients:

1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate 

How to make tomato ketchup:

• Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
• Pass through a sieve.
• Add vinegar, sugar and chilli powder and cook until thick.
• Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
• Pour the ketchup in bottles and cork tightly.
• Use after one week. This tomato ketchup can be kept for one year.

Blood  Presser

Sphygmomanometers

• There are three types of sphygmomanometersused to measure blood pressure: mercury, aneroid, and digital.
• Reading blood pressure by auscultation is considered the gold standard by the Heart, Lung and Blood Institute of the NIH.

 

Subject

• Position: supine, seated, standing.
• In seated position, the subject's arm should be flexed.
• The flexed elbow should be at the level of the heart.
• If the subject is anxious, wait a few minutes before taking the pressure.

Procedures

• To begin blood pressure measurement, use a properly sized blood pressure cuff. The length of the cuff's bladder should be at least equal to 80% of the circumference of the upper arm.
• Wrap the cuff around the upper arm with the cuff's lower edge one inch above the antecubital fossa.
• Lightly press the stethoscope's bell over the brachial artery just below the cuff's edge. Some health care workers have difficulty using the bell in the antecubital fossa, so we suggest using the bell or the diaphragm to measure the blood pressure.
• Rapidly inflate the cuff to 180mmHg. Release air from the cuff at a moderate rate (3mm/sec).
• Listen with the stethoscope and simultaneously observe the sphygmomanometer. The first knocking sound (Korotkoff) is the subject's systolic pressure. When the knocking sound disappears, that is the diastolic pressure (such as 120/80).
• Record the pressure in both arms and note the difference; also record the subject's position (supine), which arm was used, and the cuff size (small, standard or large adult cuff).
• If the subject's pressure is elevated, measure blood pressure two additional times, waiting a few minutes between measurements.
• A BLOOD PRESSURE OF 180/120mmHg OR MORE REQUIRES IMMEDIATE ATTENTION!

Pulse rate

What is the pulse?

The pulse is simply the expansion of the arteries. This expansion is caused by an increase in blood pressure pushing against the elastic walls of the arteries each time our heart beats.

These arterial expansions rise and fall in time with the heart as it pumps our blood and then rests as it refills. The pulsations are felt at certain points on the body where larger arteries run closer to the skin.

Find out more from MNT about heart rates with an article that explains what constitutes a normal heart rate reading. We also have an article that answers the question, 

How to find a pulse

Arteries run closely under the skin at the wrist and neck, making the pulse particularly easy to find at these points.

Here are the simple steps needed to take a pulse at the wrist (radial pulse):

• Turn one hand over, so it is palm-side up
• Use the other hand to place two fingertips gently in the groove on the forearm, down from the fold of the wrist and about an inch along from the base of the thumb
• When the position is right, you should feel the pulsation of your heart beat

The pulse can also be found on the neck using two fingers in a similar way; gently press into the soft groove on either side of the windpipe (trachea).

This is the pulse running through one of the carotid arteries - the main arteries that run up the neck from the heart to the head.

Less easy places to find a pulse are:

• Behind the knees
• On the inside of an elbow when the arm is outstretched
• In the groin
• At the temple on the side of the head
• On the top or the inner side of the foot

How to record a pulse reading

Once the pulse has been found by following the steps above, hold still and:

• Use a timepiece or watch with a second hand, or look at a clock with a second hand
• Over the course of a minute or 30 seconds, count the number of beats felt
• The number of pulses over a minute is the standard heart rate measurement, which can also be calculated by doubling the number of pulses felt over 30 seconds

First Aid Box

Administering the right first aid to a victim can make all the difference in the world. Not only can it assure a speedy recovery, but at times it can make a life-threatening situation more manageable. Having a well-equipped first-aid box at home is very important, especially when you have kids and pets in the house. In an emergency, it is the contents of this box that will come to your aid while you suffer through a long drive to the hospital or wait for the ambulance to come to your front door.

Your first-aid box must have the ultimate solution for common ailments. Whether you have a headache, an allergic reaction, a broken toenail or have suffered a few burns, it is these items in your first aid box that will provide instant relief. However, don’t just stock it and forget about it. You must remember to clean and re-stock your medicines and creams time and again. Do look at the expiry dates and throw out items that have lived their life. In an emergency, nothing can be worse than having an expired medicine or tube of gel in your first aid box.

So find out the top 10 things that must be included in your home first aid box.

1. Adhesive Bandages

It is never a good idea to leave cuts and scrapes uncovered. So go ahead and buy a few adhesive bandages since they come in all colours, sizes and shapes. You might want to pick the larger ones for bigger cuts, and smaller ones for shaving cuts and smaller scrapes. Also, find colourful ones that your kid will want to wear proudly instead of ripping off. Also, talk to your vet if you have pets and get bandages meant for dogs or cats (whatever the case may be).

2. Antiseptic Creams And Lotions

Before you put on that bandage, you will need to thoroughly clean a wound. While soap and water work fine, it is advisable to use a good antiseptic lotion to thoroughly rinse out any debris or particles in the wound that could infect it. Also, if the wound is large and could get pus formation, you will need to use an antiseptic regularly while you dress up the wound. So buy Dettol or Savlon to kill all germs and bacteria that can thrive in an open wound.

3. Muscle Creams And Sprays

Having a sprain or a backache is one of the most common ailments people complain of, second only to headaches. To ensure that your aching muscles get instant relief, do stock up on muscle creams and gels. A spray is a more effective option, especially when you want to couple it with a heating pad. However, you should use them in moderation as the ingredients do get absorbed directly in to your bloodstream through the skin.

4. A Pair Of Tweezers

A fine-tipped pair of tweezers can come in handy in so many ways. Remove foreign objects lodged in the skin like splinters. Or easily remove your dog’s ticks using them. Make sure you sterilise the tweezers by cleaning them with an antiseptic lotion.

5. Sterile Gauze And Tape

For bigger injuries, especially those that are bleeding profusely, you will need sterile gauze and medical tape to create a larger bandage. Where a band-aid seems to be too small to cover the wound, use these two. Create padding with sterile gauze, apply a little antiseptic cream, and cover the wound. Then secure in place with the tape. These also work especially well on kids and pets since they cannot remove this as easily.

6. Pain Relievers

What’s more common than a headache or backache? Having a few pain relievers like Crocin and Combiflam in your first-aid box is a must. Even if the pain is persistent and needs to be checked by a doctor, you can still pop a painkiller to help you bear with the trip down to the clinic and the long wait before you get the turn to meet with your doctor. If you have kids, keep some mild pain relievers at hand. And if you have pets, make sure you talk to your vet about the best painkiller for dogs and cats. Remember, while most human medicines work on dogs, some of them can be poisonous to their system.

7. Antihistamines

With all the changing weather and increased pollution, which household doesn’t have people who develop allergic reactions easily? From sneezing to breaking out in a rash, antihistamine will take care of all allergies. While sinus and dust allergies might not need medical attention, a food allergy might need a trip to the doctor. In any case, the allergy medication will provide a little relief while you rush the patient to the emergency.

8. Fungal Medicines

If you live in a hot, humid climate for any part of the year, you’ll be well aware of the risk of fungal infections. These infections can erupt anytime, anywhere. From your genitals to your feet, your face and hands, these fungal infections can be itchy and embarrassing. So make sure you have an anti-fungal cream at home to provide relief from the persistent itch. You can get these in the form of gels, creams, powders and even pills.

9. Nail Clippers

Yes, these also find themselves on the list of top 10 things to keep in a first-aid box. You may think that cutting your nails and shaping them can pose no emergency, but what about a painful ingrown toenail? And not to mention painful hangnails that can actually get infected if chewed on or ripped out. So make sure you have nail clippers in your first-aid box to clip nails and hangnails and keep the nails clean. You might not realise this but dirty nails are the biggest cause for fungal infections, bacterial growths and warts.

10. Thermometer And Fever Medication

Any first-aid box is incomplete without a good thermometer. And make sure you buy the right kind. No longer do doctors recommend a mercury thermometer. Get yourself a digital thermometer, and if you have kids and pets, we recommend you get an ear-canal thermometer. Fevers are common, so do keep Crocin or basic paracetamol to ensure that you can regulate normal body temperature while your doctor diagnoses the cause. He may further recommend antibiotics or other medication, but popping an antipyretic will help you while you wait for the diagnosis.

So, here are the top 10 things to keep stocked in your first-aid box. Go ahead and pick a good-sized box to create your very own first-aid kit or buy a ready made one and start storing away these things for uncalled emergencies.

Jam

Ingredients

• Fruit - preferably fresh, but frozen (without syrup works, too)
• Pectin - 1 package (box usually) or if you get it in bulk, 8 Tablespoons, see the directions below for specifics - (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. It usually goes for about $2.00 to $2.50 per box. You'll get best results with no-sugar needed pectin, whether you choose to add sugar or not! See here for more information about how to choose the type of pectin to use.
• Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber.
• Sugar - About 4 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave. 

• Equipment

• At least 1 large pot; I prefer 16 to 20 quart Teflon lined (taking care not to overheat the pots) pots for easy cleanup.
• Large spoons and ladles
• 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell canners and supplies here, too - at excellent prices - and it helps support this web site!
• Ball jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings)
• Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
• Rings - metal bands that secure the lids to the jars. They may be reused many times.
• Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online - see this page. It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price:
•                                Method
• Decide whether or not to use pectin. You don't have to use pectin to make jam; however, it will help the jam have a jelly-like consistency and can keep it from being runny. You can find it in most supermarkets, in the canning or baking aisles, and it can be bought as a liquid or a powder. However, if you do use pectin, then you should read the instructions for the exact sugar-to-fruit ratio of ingredients you should use. This will make the recipe vary slightly.
• Sterilize a dozen canning jars. You can't use any old jars -- you'll need to get jars that are specifically meant for canning. To do this, boil the jars in water for 10 minutes. Then, place them upside-down on a clean towel and drape another towel over them until you are ready to use them. You may not need all 12 jars, especially if you are using larger jars, like pints, but it is much easier to prepare too many than too few.
  • It's crucial that you sterilize the jars correctly because the basic principle of canning is to kill all the microorganisms that spoil food, then to seal the jar tight to keep them out.
  
  
• Prepare the fruit. First, wash the fruit under running water and then do whatever you have to do to get it to be ready to eat. Peel it, remove the pits, the stems, or whatever else you need to remove. Then, cut the fruit into small manageable chunks. If you're using raspberries or blueberries, you don't need to cut them, but if you're using apricots or strawberries or other fruit larger than berries, then you should cut them into 1/2-inch (1.25 cm) chunks; each strawberry should be cut in half or even quartered
• Crush the fruit. Once you've washed and prepared the fruit and have given it a little bit of time to dry, then you should crush the fruit with a potato masher or a wooden spoon. You don't have to go crazy with this -- the fruit will naturally soften and will become more malleable as you boil it. How long you spend crushing the fruit depends on what kind of jam you'd like -- if you'd like thicker jam with larger chunks of fruit, crush the fruit for 1-2 minutes; for smoother jam, go for 3 minutes.
• Prepare the fruit in a stock pot or large saucepan. First, place the 8 cups of fruit in the pot or pan, and then add the lemon juice and butter to the mixture. Add 1/4 cup of lemon juice and 1/2 teaspoon of butter and margarine. Gently stir in the ingredients. You can warm the butter up to make it easier to stir in. The lemon juice will cut some of the sweetness of the jam.
• Bring the fruit mixture to a full rolling boil. A full, rolling boil is one where the bubbles do not stop or lessen when you stir it. Stir constantly and all the way to the bottom to avoid burning the fruit. Boiling the fruit mixture will make the juice come out of the fruit and will keep the pot from burning.
• Pour in the sugar. Pour in the sugar, with the heat still on, and stir it in until it dissolves completely. You will notice that the fruit becomes clearer and brighter when you add the sugar. Continue stirring constantly. For this recipe, you should use 4 cups of sugar for 8 cups of fruit a (1:2 sugar to fruit ratio), but know that ratios can vary. If you're using a more bitter fruit, like orange, then the ratio should be more like 2:3 (two cups sugar for every three cups fruit).
  • Don't skimp out on the sugar. You may think that this will make the jam healthier, but it will actually ruin the consistency of the jam.
  Let the fruit mixture simmer for 5-20 minutes until it reaches a thicker, syrupy consistency. Heat the mixture under low heat until it reaches the right consistency; the time this takes varies by the type of fruit you're using, since some fruit takes longer to soften. If you're using pectin, check out the time required for boiling on the package. Continue stirring constantly.
  

  • You can test the consistency of the jelly with a chilled spoon.

  
  
• Remove from heat. When the mixture is ready, turn off the heat and remove the pot from the burner

Use a spoon to skim any foam or bubbles off the top surface. It will be whitish, and some batches will have more than others. You don't have to get every speck, but if you leave it in the jam, it will change the consistency and not taste very good

Ladle the jam or jelly into the prepared jars. Use a canning funnel to guide the jam into the jar. Make sure to leave 1/8 inch of empty space, or "head space", at the top of each jar. Wipe the rims and threads of the jars with a clean, damp cloth to remove any residue or drips. Make especially sure to clean the top surface where the seal will go

Prepare the seals of the jars. Boil about an inch of water in the bottom of a medium saucepan and remove it from the heat. Place the seals into the water. Push them down so that they sink, and try not to stack them on each other, so that they heat evenly. Allow them to soften for a minute or two. You can do this step while you ladle and wipe rims, if you time it right.

• Place a softened seal on each jar. A magnetic lid wand will help you get them safely out of the boiling water. To release the seal, set it on a jar and tilt the wand. If you don't have a lid wand, you can use a small pair of tongs.
• Screw a clean ring down over the seal and tighten it with snug hand pressure. Don't tighten so much that you press all the seal material off of the rim

Boil the jars with the jam in them for 10 minutes. To do this, lower the jars onto a rack in a water-bath canner or large stock pot. If you use a large stock pot, place a rack or other spacer on the bottom so that the jars do not rest directly on the bottom of the pot. Add enough hot water to cover them by 1-2 inches. You can measure it to the first knuckle, as shown. Then, cover the canner and bring the water to a gentle boil.

Cool the jars. Remove the jars from the boiling water. Jar tongs are a secure and safe way to do this, or you may be able to raise the entire rack in a water-bath canner. Place the jars on a clean towel to cool. Allow the full jars to cool for 24 hours in a place free from drafts. You may hear the metal lids make a loud plinking sound. That is simply the contents cooling and creating a partial vacuum in the jar

Make sure that the jars have sealed. The vacuum created when the contents cooled should have pulled the "dome" lid down very tightly. If you can press the center of the lid down, it did not seal. It should not spring back. If any jars have not sealed, you can place a fresh lid on them and process them again or refrigerate those jars and use the contents soon.

• Wash the jars in cool, soapy water to remove any sticky residue on the outsides. You can remove the rings at this point, since the seals should be holding themselves on securely. Allow the rings and jars to dry thoroughly before replacing the rings, to prevent rust

How to make Mixed Vegetable Pickle:

Ingredients:

• 1 cup carrot thinly chopped
• 1 cup french beans thinly chopped
• 1 cup bitter gourd chopped
• 1/2 beet root (peeled and chopped)
• 1 inch ginger minced
• 2-3 cloves garlic minced
• 2 green chillies thinly chopped
• 2 tbsp mustard oil
• 2 tbsp mustard seeds
• Few curry leaves chopped
• 1/2 tsp red chilli powder
• 1/2 tbsp turmeric powder
• 1/2 tbsp mace
• 3-4 black peppercorns crushed
• 1 tbsp vinegar
• 1/2 tsp lemon juice
• Salt to taste

1. Combine all the vegetables in a big bowl and add salt, red chilli powder and turmeric powder.
2. Mix well and keep aside.
3. Heat the oil in a non-stick pan and add mustard seeds and curry leaves.
4. Allow the seeds to crackle and add ginger-garlic and green chillies.
5. Saute for few seconds and now mix the vegetables.
6. Stir with the mace, peppercorns, vinegar and lemon juice.
7. Leave on medium high heat at least for 8-10 minutes and then turn off the gas.
8. Leave the mixture to cool completely and then fill in the air tight jar.
9. You may serve it immediately with your meal.

Chef Tips:

1. This pickle can be stored for 2 months, you just need to keep it in the refrigerator.
2. Adjust the spices as per your taste.
3. To enjoy the yummy flavor and the true aroma of this pickle, remove it out from the refrigerator 30 minutes before serving.

pop-corn

Ingredients

• 3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
• 1/3 cup of high quality popcorn kernels
• 1 3-quart covered saucepan
• 1 Tbsp or more (to taste) of butter (optional)
• Salt to taste

Method

1 Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2 Put 3 or 4 popcorn kernels into the oil.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove  from heat and count 30 seconds. (Count out loud; it's fun to do with kids.)

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.
 Just drizzle the melted butter over the popcorn and toss to distribute.

6 Salt to taste.

Additional tips: From the comments section

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.