Disclosure to Promote the Right To Information

Transcription

1 इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS 7481 (1974): Method for determination of protein efficiency ratio (PER) [FAD 16: Foodgrains, Starches and Ready to Eat Foods]! न $ एक न' भ रत क +नम-ण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen

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4 IS 7481 : 1874 Indian Standard METHOD FOR DETERMINATION OF PROTEIN EFFICIENCY RATIO ( PER) ( FirstReprint SEPTEMBER 1996 ) UDC : C Copyright 1975 BUREAU or lndian STANDARDS MANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARG NEW DELHI Jtlltuary 1975

5 Indian Standard METHOD FOR DETERMINATION OF PROTEIN EFFICIENCY RATIO (PER) Ch.irmtm Da M. S. SWAlIINA'l'BolN M""lJns DB K. T. ACBolYA SHal A. AaOBA Ssal P. C. jo'st (AI'...") Da A. AUSTIN Nutrition Sectional Committee, AFDC 37 R,pr,s".,in, Indian Council of AlI'icultural a_.rcb, New Delhi Protein Fooda and Nutrition Development AIIodation of India, Bombay Modem Bakeri_, New Delhi Indian AlI'icultural a_.rcb I.dtut. (IOAR.), New Delhi DB M. S. NolIE ( AI,,,,..,, ) DB B. P. BALIGA Tata Oil Mma Co Ltd, Bombay SRBJ M. C. BolDA.J (All,,,,,,,, ) S.al S. N. BAN.lUD Food and Nutrition Board, Miniatry of Alflcultun SHal T. V. SUBRAMANIAN (All"".,,) DB BBAVolNJ BBLAVADY Nationallnathute of Nutrition, Hyderabad L'l'-G S. N. CRol'l'TD.T.1I Directorate General of Armed Fore.. Medical Servicea, New Delhi M.U-G.N M. S. BoPARAI (AI'"".',) 'DB J. D. ColPfaAO'1'Oa Coca"Cola Export Corporation, NewDelhi' SRR. P. O. VII' (AI'"".',) Da (Sa) aaloljioll P. DIIVADA. Home Science A.ociation of India, Coimba~ore SMT jala.ta SVNDABtnI (AI'",.,,',) DB K. HALD.. Indian National Science Academy, New Delbl DR j. NAOCBAVDBl1BJ (A",","',) Da K. K. G. MmfoH Hindultan Lever Ltd, Bombay DB P. j. TSOKAS (AI"""") Da H. NATR Defence Food Reaearch Laboratory, MytOre Da P. K. VIoJAYABAOBAVAN (.4""".,,) DB T. M. PAVI. National Dairy Reaearch Inldtute, Karnal DR Ro. BBIIIA A RAo (.4""""',) Da S. V. PmoAL. Food Corporation of India, New Delhi SBBlj.NBBLEolKTBA(AU_uu) S I A. ha.ad Nutrition Panel, Plannin, Comml.ion ( Mlniltry of Planning), New Delhi SsaJ S. N. PANJXKAR ( AI,,,,,,,,, ) C.,.,n,III 1975 BURBAU OF INDIAN STANDARDS Thil publication II protected under the r"tlio CoJryri,"t Ad (XIV of 1957) aad reproduction in whole or in ~t by any meal'll except with writted perm_odof" publilher shan be dhmed to be an Infrinpment of cop)'ri.ht unci...id Act.

6 IS : ( Con,i,ultdJ,u,n p"g, 1 ) M"nb,'J R,/W.s,,,Ii,,, SHRJ S. RAltlAIWAMY Directorate General of Technical Development. New Delhi SSBI N. RANOA.WAXY Glaxo Laboratories ( India) Ltd. Bonlbay DB V. S. MOH.N (Alt","",) DB D. V. S. K. RAO T~e Britannia Bi.cuit Co Ltd. Bombay SHftl R. B. RAO (All"' ") SKBI M. G. SATH. Sathe Bilcuitl and Chocolate Co Ltd. Poona SHBI U. R. KULKARNI (AI",,..,,) SHRI V. H. SHAH K.ira Diltrict Cooperative Milk Producer.' UDion Ltd,.~n.nd DB I. M. PATKIJ (All",.",,) Da M. C. SWAMIHATHAN Directorate General of Health Servicn, New Delhi SaRI D. S. CHADHA (AI'",..',) KUMARI M. S. USHA G. B. Pant Univer.ity ofalriculture & rrechdology. DR S. VEIIKAif RAO Pantnapr Central FoOd Technological R.eaearch Inltitut. J Myaore D. P. B. RAKA RAO (.41'",..',) SBBI N. K. VI.I~."J Rollttr Flour Miller. Federation New Delhi S I SAlf'1'AlIl1 CBAVDBl1BI (AI'",.,.',) DB H.&..I BRAG""'., Director ( Alri at Food ) Director General, lsi (&-o#,i. M ) Stn,'.r;, Da R. B. M"THua Deputy Director (Aari It Food). lsi of India, 2

7 III METHOD 2.1 AId..I Use weanling male rats or single strain. Their' age shall be 21 :I: 1 days and they shall weigh 30 to 35 g. A set of ten rats each shall be used both ill the test group and control group. The rats shall show no signs of injur)', disease or any abnormality The temperature of tile animal house should be maintaiaed at 24 ='= 2 0. as far as possible. III all cases, a record of temperature-.11al1 be maintained OJ4ali~ of Ch"nicals - Unless specified otherwise, ptlre chemicals of laboratory analytical grade shall be employed in tests and distilled water (", IS: ) shall»e used in the analysis and in the preparation of chemicals. NOT. --, Pllre chemical. shall mean chemicals that do not contain impuritiea whleh aff,ct the relults of anal) sis Use a diet of tile following percentage cornposition, on an airdried basis: a) Protein food - '1'0 provide 10 :I: 0-3 percent protein. b) Refined groundnut oil... To make UJ) to 9 percent, after calculating the fat in the food under test (see Refined Grade of IS: t). e) Acid corn starch to make up to 100 percent (SIt IS: :). d) Vitaminized starch - 1 percent. e) Vitaminized oil- 1 percent. f) Salt mixture (s" 2.2.6) - 4 percent Lipid Foods - For determination of PER of protein in liquid foods, the test liquid food should be freeze-dried. NOTJI: - Freele drying i...entiai for accuracy. For the purpo.e,..m~lel sheuld tie lellt to laboratoria, poileasing these raciiities, such al the Central Food ' ecl\ftojolical Rt'searcb Institute, lvlylorej Acc-elerated Freeze Dryin_1 (AFD) Factor)', Hazl'.tpur, TUlldla, UPj Central Fisheries Relearcb Inltitute, ErllakuJamj or Defence Foocl R rch Laboratory, Mylore ~pccifica,ioll fur water, diltilled quality ( "c'is,ii). tspecificatiun rc.r FOllndDut oil.. =~pecificfttinn rua' 8dible maize &tarell ( corn flour) (""is,tl). 4

8 IS t Yit_nk,lI Oil- Prepare vitaminized oil ( 1 g of refined groundnut oil) to contain the following vitamins:. Retinol, 300 meg; vitamin D2 J Store the vitaminized oil in a deep freeze. 2'5 meg; «-tocopheryl acetate 10 mg. NOTII - While preparing the vitaminiaed oil, vitamilll should be weighed and dillol"ed ia ndiltilled chloroform; the solvent should be removecl under nitrog~nand tb. oil thea added YittJllliak;,d Starch - Prepare vitaminized starch so that 1 g of corn starch contains: Vitamin K (menadione) 0-5 mg; Thiamine, 0-5 mg; Riboflavin, 1-0 mg; Pyridoxine, 0'4 mg; Calcium pantothenate, 4-0 mg; Niacin, 4-0 mg; Choline, 200 mg; Inositol, 25 mg; Para-amino benzoic acid, 10 mg; Vitamin BIt, 2 meg; Biotin 0 02 mg; and Folic acid, 0'2 mg. The amount of choline required can be provided by equivalent amounts of either choline chloride 01 bitartarate, The use of choline bitartarate Cor the purpose is recommended in view of the hygroscopic nature of the chloride Prepare salt mixture as follows: Grind a portion of g sodium chloride ( NaCI ) in a mortar with 0-79 g potassium iodide ( KI ). Similarly grind together remainder of the sodium chloride (NaC}) with g monobasic potassium hydrogen phosphate (KHtPO.); 57-3 g magnesium sulphate (anhydrous) (MgSO.); g calcium carbonate (CaCOa); 27-0 I ferrous sulphate (FeSO._ 7H,O); 4'01'g manganese sulphate (MnSO.. ",O); 0'548 g zinc sulphate (ZnSO,i.7HaO); 0'477 g copper lulrhate ( CuSOc_5H.O) and 0'23 g cobalt chloride ( CoClt.6H,O ); adding finally the NaCI KI mixture, Grind the entire mixture to fine powder S'o,,,,,-Prepared diet should be stored ill closed containers under refrigeration for the entire duration of the experiment. 5

9 IS I The left-over food should be collected, dried and weighed for cal~ulating the daily food consumption F"ding of Di", - Supply the diet and water adlib. Feed the diet in feeding cups of a design which prevents spillage. The' diet should be moistened with warm water, 2.3 A, Period - Use a 4-weck period. 2.~ CaKe. - Use individual cages with wide mesh bottom provided with feeders which will reduce food spillage to a minimum, 2.5 a dond tlod - Use a randomized block design ill which blocks represent variations in initial weight. Randomize the rats in each block COl- diet and cage. 2.6 Record.-- Maintain a weekly record of food consumption and body weight up to one decimal place (see Appedix A) Express diet intake of rats on a dry basis, Reject these vailles where diet intake does not fall within the range of 55 to 325 g. 2.7~ Calculation.-In addition to the test group, maintain a reference standard group of rats on a diet consisting of the basa! ration containing casein or skimmed milk powder, spray dried to provide 10 percent protein (N X 6'38). After four-week feeding, calculate PER for each food and for the reference standard casein or skimmed milk powder, spray dried: ~r Ii =.._,,- where A ::II observed value of PERj X.. gain in masr of test animal (g); and r - protein consumed (g). This should be calculated by multiplying nitrogen by a factor of 6'S Co",elion Faelor,,- Assume that casein and Ikimmed milk powder have a PER of 2'5 and 3'0 respectively, Apply these correction factorl as follows: a) Casein 2'5 X X 1" where AI.. corrected PER of test food; X - observed value of PER of test rood in Ii and r == observed value of PER of ca~ein used in g. 6

10 ») Skimmed Milk Powder Spray Dried 3'0 X X AI- -y_... where A. - corrected PER of test food; X - observed value of PER of test food; and r - observed value of PER of skimmed milk powder, spray dried as used PER. obtained as in 2.7.1, may also be expressed as a percentage of the standard value of casein or skimmed milk powder, spray dried. APPENDIX A ( Clause 2.6) PER DETERMINATION -I GROUP NO. Duration of the Experiment - DIET 4 Weeks Starting Date: Closing Date: R.T No. INITIAL FI_tAL MAl. INO.B I. DIJIT PaoTBIN PaoTlUN PER MAil (,) MAil IJfTAKB CnNTENT IlfTAKB (I) (I) (I) OJ' DIJlT, PBROBlCT --_._.._-, Mean 7

11 BUREAU OF INDIAN STANDARDS *-"",."",,: M8n8k BhIIvM, 9 Behadur Shlih zatir tmrg, NEW DELHI TIIephonee: , , S2S IM02 Fa :91 11 S S2S8SM c.."",i.6jboniiory: Plot No. 2QI8, Site IV, SIIhIbe8d Indultrial Ar.. 8ah1babad R.,1onIJI0",..: TeIIW" :MaInIk..,.", (Common to 811 0_) Wephone centrlll: Manak Bha'len, sa BMIdur ShIh lafirmq, NEW DELHI Eatern : 1/14 CIT Scheme VII M, V.I.~ R_, MMIktoIa, CALCUTTA 7000M Northern: ece 336-3S6, Sector 34-A, CHANDIGARH eo Southern: C.I.1: C8mpu1, IV CrOi. Road. MADRAS & 2S 15 1W..tern : MMakalaya, Ee, BehInd Mlrol Telephone Ex~, ~ (EMt), IS MUMBAI.tOOO93 BIWIJOh 0",..: 'PulhpIIk', Nwrnolwned Shaikh Mq, KhMpur, AHMEDABAD ~ IncutrIII Ar..'11' St8ge, BIngIIor.1lJmkur Roecl BANGALORE &eoo58 G-.gotrl ~, 5th Floor, BtMdNda R_, 1:1: NagIr, BHOPAL Plot No , UnitVI, G-.ga N8g1r, BHUBANESHWAR I<*IkaI* BuIcIngI. 870 AvInaIhI A., oolmbatore PM No. 43. sector 18 A, Malhura Rom. FARIDABAD SMIrI eonp., 118 G.l: ROId, GHAZIABAD IH w.rd No. 28, A.G. e.n. R_ 5th By... GUWAHATI &eo. LN. Gupta MIig, N~ StatIon AOId, HYDERABAD E-52. ChItIr..- Maq, e-8cheme, JAiPUR /~'1 I, s.vodipia N." KANPUR eIh BhIrt., 2nd Floor, Bet*Id LeeIa CInema. HavIll KIIhore ROId, LUCKNOW _ «) ~ _ 5411 S7 2010a S1IJ28 'allputt_ Indu.trlal EItaII, PATNA :0. No , UnI\WIfty ~O. P8I&yIm, THIAUVANANTHAPURAM ei6os NpeG".."...-.PoInt): PuIhpIqII, 111 FloOr. 205-A. w.t HWI Ccu1 FIo.ci, ShInkrI NIIgIr NAGPUA Ca, In.atutton of EngIn,. (Irda) BuIldIng ~ N9r, PONE ~ a& e--. 0fII0I1I at I ~ ~. ~o. PrIncIp SteM. CALCUTTA III 0fII0e II at Novelty ChMIberI. cnnt Aom, MUMBAI till 0fIae IIIII'F' Block, Unily IuIIdng.~-" BANGALORE 110OO2 r:l _