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Eco News, Vol 1 Eco News, Vol. 21, No. 2 July - September 2016 C.P.R. ENVIRONMENTAL EDUCATION CENTRE Established in 1989 ✯ Karnataka ✯ Kerala ✯ 1980 - The C.P. Ramaswami Aiyar ✯ Maharashtra Foundation starts nature education for ✯ Orissa teachers and students. ✯ Tamilnadu ✯ 1989 - C.P.R. Environmental ✯ Puducherry Education Centre (CPREEC) established jointly by the Ministry of Environment NGO Network and Forests and the C.P. Ramaswami Aiyar Foundation as a Centre of CPREEC has an extensive network of about Excellence of the Ministry of 600 NGOs. All educational programmes are Environment and Forests. Government carried out in partnership with select of India. NGOs, Universities, Colleges and Schools. Our Mission Publications ✯ To increase knowledge, awareness and ✯ Activity and information books and interest among the public about the pamphlets for children environment in all its aspects ✯ Environmental training guides and kits ✯ To develop resource materials for for teachers environmental education and ✯ Researched Publications awareness raising ✯ Colourful and informative posters ✯ To conduct training programmes for a ✯ ECONEWS - A quarterly magazine wide cross-section of people ✯ Indian Journal of Environmental ✯ To take up environmental projects for demonstration and research Education, a peer-reviewed journal Our Activities Exhibitions ✯ Training and awareness raising CPREEC designs three new exhibitions ✯ Awareness to and through action every year and has a bank of mobile ✯ Awareness programmes in ecologically exhibitions that travel all over India. fragile areas ✯ Conservation of the ecological heritage Environmental Education ✯ Research and surveys ✯ Generation of resource materials ✯ Green Schools of India (GSI) ✯ Exhibitions ✯ Training programmes for Teachers ✯ Courses, seminars and symposia ✯ Training programmes for School and College Students Facilities ✯ Environmental Law Education ✯ Environmental Laboratory Special Projects ✯ Library ✯ Computer Division ✯ National Green Corps (NGC) ✯ Publications Division ✯ Biomedical Waste ✯ Biodiversity Conservation Geographical Spread Research and Surveys CPREEC’s activities extend to ✯ Sustainable Technologies ✯ Andaman & Nicobar Islands ✯ Surveys of Natural Resources ✯ Andhra Pradesh ✯ Socio-Economic Surveys ✯ Goa ✯ Lab to Field Technology Transfer 2 Eco News, Vol. 21, No. 2 July - September 2016 Contents Artificial Food Colours and Ingredients ---------------------------------------------------- 5 Bird Sancturies of Tamilnadu ----------------------------------------------------------------- 7 Vultures -------------------------------------------------------------------------------------------11 Sustainability Education -----------------------------------------------------------------------13 Sacred groves in the hot plains of Tamil Nadu ------------------------------------------14 Eco-friendly refrigerants -An efficient alternative to halogenated refrigerants ----------------------------------------------------------------------17 Nanotechnological process that are inherently carried out by animals -----------19 Tackling Urban Drought through use of Treated water for Housing Constructions ------------------------------------------------------------------------21 Indoor Pollution ---------------------------------------------------------------------------------24 3 Eco News, Vol. 21, No. 2 July - September 2016 4 Eco News, Vol. 21, No. 2 July - September 2016 Artificial Food Colours and Ingredients Dr. P. Sudhakar Colours were added to food to make food The first synthetic colour mauvine was more attractive and to create a market. accidently discovered by Sir William Natural colours obtained from vegetables Henry Perkin in the year 1856 while and minerals were used by the Egyptians trying to form an anti malaria drug. After as early as 1500 BCE for colouring this a range of colours like magenta, candies. Few laws were there to restrict fuchsia, violet, blue and green followed. or ban the use of colours in food for The new artificial dyes were cheaper and centuries. In 1396 a French Act was were a more stable method of colouring introduced against the colouring of food, used indiscriminately without butter; in 1531 German Law permitted looking into the safety for life. Several anyone using saffron as colour to be countries brought their own regulations burnt; In 1574 French Law made adding and legislations on using artificial dyes. colours illegal for pastries. Till the middle For example, German Food Regulation of the nineteenth century colours used released in1882 set the elimination of in cosmetics, textiles, drugs and foods dangerous minerals such as arsenic, were of natural origin from plants, copper, chromium, lead, mercury and animals and minerals. zinc which are frequently used as colouring agents. The Pure Food and Drug Act 1906 of the USA reduced the The beginning of the Industrial list of permitted colours from 700 to just Revolution made way for artificial food 7. Colours are classified into two colouring. People from different areas categories, namely certified colours that moved to work in the industries that were are synthetically produced and colours newly set up. These workers were that are exempt from certification which depending on the food prepared and sold includes pigments derived from natural by others. Artificial food colouring and sources. adulteration began to flourish as there was more competition among food producers and traders. Heavy metals and Types of Artificial Food Ingredients other inorganic chemical compounds were used. For example, to colour The following table lists the types of cheese and confectionery, Red Lead common food ingredients, why they are (Pb O ) and vermilion (HgS) were used. 3 4 used, what for they are used and some Used tea leaves were recolured by examples of the names that can be found adding cupric hydrogen arsenite on product labels. Some of these additives (CuHAsO ) and resold. 3 are used for more than one purpose. 5 Eco News, Vol. 21, No. 2 July - September 2016 Types of What they do Examplesof uses Names Foundon Ingredients Product Labels Color Additives Offset color loss Many processed FD&C Blue Nos. 1 due to exposure to foods, (candies, and 2, FD&C light, air, temper- snack foods, Green No. 3, -ature extremes, margarine, cheese, FD&C Red Nos. 3 moisture and soft drinks, jams/ and 40, FD&C storage conditions; jellies, gelatins, Yellow No. 5 correct natural pudding and pie (tartrazine) and variations in color; fillings) No. 6, Orange B, enhance colors Citrus Red No. 2 that occur naturally; provide color to colorless and “fun” foods Flavors and Add specific flavors Pudding and Artificial flavor and Spices (natural and pie fillings, gelatin spices synthetic) dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, barbeque sauce Nutrients Replace vitamins Flour, breads, Thiamine and minerals lost cereals, rice, hydrochloride, in processing macaroni, riboflavin (Vitamin (enrichment), add margarine, salt, B2), niacin, nutrients that milk, fruit niacinamide, folate may be lacking in beverages, energy or folic acid, beta the diet bars, instant carotene, (fortification) breakfast drinks potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine) Humectants Retain moisture Shredded Glycerin, coconut, sorbitol soft candies, confectionaries Firming Agents Maintain Processed fruits Calcium chloride, crispness and and vegetables calcium lactate firmness 6 Eco News, Vol. 21, No. 2 July - September 2016 Types of What they do Examplesof uses Names Foundon Ingredients Product Labels Enzyme Modify proteins, Cheese, dairy Enzymes, lactase, Preparations polysaccharides products, meat papain, rennet, and fats chymosin Gases Serve as propellant, Oil cooking spray, Carbon dioxide, aerate, or create whipped cream, nitrous oxide carbonation carbonated beverages * Source: http://www.foodinsight.org/Food_Ingredients_Colors, retrieved on 31 May 2016 Reference 4. http://www.fda.gov/ForIndustry/ ColorAdditives/ColorCertification/ 1. U. S. Food and Drug Administration ColorCertificationReports/default.htm FDA/IFIC* Brochure: January 1993 5. Pure Food and Drug Act (1906). United 2. http://www.britannica.com/topic/ States Statutes at Large (59th Cong., food-coloring Sess. I, Chp. 3915, p. 768-772; cited 3. http://www.natcol.org/node/19 as 34 Stat. 768) Bird Sancturies of Tamilnadu Dr. T. Sundaramoorthy The State of Tamil Nadu is very rich in 1059 animal species 454 are birds. Out biodiversity. The richness of biodiversity of 454 bird species 32 comes under red is due to the occurrence of different listed species and 17 species are ecoregions. The total geographical area endemic to Tamil Nadu state. The of Tamil Nadu is 1,30,058 sq.km., out of richness of birds is due to the presence which 22,877 sq.km., is forest area. An of 15 bird sanctuaries in different parts of Tamil Nadu. The total area of the area of 6,708 sq.km(29.32%) of forest 15 bird sanctuaries is 17,666 ha. These land has been declared as national 15 bird sanctuaries are located in parks, sanctuaries and conservation 9 districts of Tamil Nadu. In this article reserves. This includes 14 sanctuaries, the salient features of the 15 bird 5 national parks, 15 bird sanctuaries sanctuaries are elaborated. and one conservation reserve. All these protected areas maintain a rich Vedanthangal Birds Sanctuary biodiversity. So far 5828 plants and 1059 animal species were recorded from One of India’s
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