Sales training

This project involves discovering how sales training works and the impacts of sales training. The goal is to show how sales training can help a business grow and to set benchmarks in the market. After the negative impact in the performance of sales representatives of a national company in the sales industry, their management made decisions about changes which need to be taken to get good results from sales training. The method which has been used to complete this study is desktop training, which includes self-experiences and secondary data. It is necessary to have appropriate and successful training which delivers the best to the company. The main aim of this research is to study and analyse the training procedure and processes in a business, since the training process involves more activities that require mental strength with the willingness to perform well with learning. The overall study of the process includes investigating lack of training, practice time and overcoming doubts raised by the customer at the time of performing the job. Hence, it is recommended that businesses should deliver new strategies and conduct more training sessions and online modules, leading to the success and growth of employees

Minimum Magnetizability Principle

A new electronic structure principle, viz. the minimum magnetizability principle (MMP) has been proposed and also has been verified through ab initio calculations, to extend the domain of applicability of the conceptual density functional theory (DFT) in explaining the magnetic interactions and magnetochemistry. This principle may be stated as, "A stable configuration/conformation of a molecule or a favorable chemical process is associated with a minimum value of the magnetizability". It has also been shown that a soft molecule is easily polarizable and magnetizable than a hard one.Comment: 2 Pages, 3 Figure

Oxidative stability and storage quality of Menthalongifolia L. extract fortified fish nuggets at refrigeration temperature

The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets

Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets

The present study was done to explore the antioxidant potential of locally available herb holy basil viz. Ocimum sanctumL.. in enhancing the shelf-life of emulsion based chicken nuggets. Chicken nuggets are widely cherished meat cuisine but it is vulnerable to spoilage due to excessive fats and protein content. Thus, chicken nugget fortified with 1, 2, and 3% of itsethanolic-aqueous extracts of O. sanctum and along with control was studied to explore the potency of holy basil on oxidative stability and storage quality of chicken nuggets on 0,7,14 and 21 daysat refrigeration temperature. 80% ethanolic aqueous extracts of O. sanctum were prepared, standardized, optimized and incorporated in chicken nuggets. Chicken nuggets prepared with fortification of 3% O. sanctum extract were adjudged best among all with overall acceptability of 7.16±0.071 value in sensory analysis. The O. sanctum extract treated chicken nugget’s pH, FFA, TBA, Total plate count, Pychrophilic count, Yeast and Mold count were found to be in acceptable range of 4.49±0.008, 0.320±0.0005, 0.979 ±0.0012,<4,<2,<2 log10cfu/g respectively on 21days of refrigeration storage. Extracts of O. sanctum fortified chicken nuggets were safe for human consumption even 21 days of refrigerated storage (4±1?C) on the basis of pH, FFA, TBA value, microbiological profile and sensory evaluation. The results proved the antioxidant potential of holy basil O. sanctumand chicken nuggets fortified with (3%) Ocimum sanctum extract could be safe for a period of 21 days in refrigerated (4±10C) storage without any marked loss of physico-chemical, microbial and sensory quality

Physico-chemical, proximate, sensory and storage quality attributes analysis of Papaver somniferum (poppy) fortified chevon nuggets

Papaver somniferum(Poppy) seeds contain poly-phenols like tannic acid, ellagitannin that act as antioxidant, fat replacer, sedative, analgesic and anti-tussive properties, disease preventing and health promoting proper-ties. Efficacy of ground P. somniferum poppy seed was used in chevon nuggets was analyzed. The use of ground poppy seed in chevon nuggets formulation had no effect on moisture as well as pH content of poppy seed incorporated chevon nuggets. However, ground poppy seed incorporation in chevon nuggets had significantly (p<0.05) lower fat content, higher protein content, higher emulsion stability and subsequently higher cooking yield. Chevon nuggets having 10% ground poppy seed were having significantly (p<0.05) higher sensory scores. The ground poppy seed treated chevon nuggets were having significantly (p<0.05) lower TBA and FFA value. The microbial load of developed product was significantly (p<0.05) lower during refrigeration storage. The chevon nuggets prepared with fortification of ground poppy seed was found to be suitable for consumption till 21st day during refrigeration storage based on TBA, FFA, microbiological and sensory profile. Thus, chevon nuggets with good to very good acceptability were developed with incorporation of ground poppy (P. somniferum) seed in it. The chevon nuggets developed consisted of higher amount of antioxidants and polyunsaturated fatty acid with better sensory scores and longer shelf-life

Dynamics of socio-economic development of districts of eastern Uttar Pradesh

Development process of any system is dynamic in nature and depends on large number of parameters. This study attempted to capture latest dynamics of development of districts of Eastern Uttar Pradesh in respect of three dimensions- Agriculture, Social and Infrastructure. Techniques adopted by Narain et al. (1991) have been used in addition to Principal component and factor analysis. Ranking seems to very close to ground reality and provides useful information for further planning and corrective measures for future development of Eastern UttarPradesh’s Districts. The Composite Indices (C.I.) of development in respect of 18 developmental indicators for the total 28 districts of eastern Uttar Pradesh have been estimated for the year 2010-2011. The district Barabanki was showed a higher level of development (C.I. =0.10) in Agricultural development compared to Social development (C.I.=1.12) and Infrastructural development (C.I. =0.89) followed by the district Ambedkar nagar (Agricultural, C.I. =0.52), (Social, C.I. =1.12) and (Infrastructure, C.I. =0.89). District Allahabad secured first position in the Social development (C.I. =0.81) and second in Infrastructural development (C.I. =0.34) as compared to Agriculture (C.I. =0.93). District Varanasi was the most developed district in Infrastructure (C.I. =0.10) as compared to Agriculture (C.I.=0.96) and Social (C.I. =0.96). As per findings of the study, the two districts Mau and Jaunpur were down in their ranking and the districts Chandauli and Maharajganj improved their ranking

Analysis of Box Culvert to Reduce Stress Values

At the time of construction of roads, highways a structure is placed (commonly used) to transfer the traffic, rain water, drainage from one side to another of the road is called a culvert placed beneath the road. Due to the structural use, multiple loads are placed on the box causing various types of stress which occurs on it. The paper tries to reduce the stress occurred in the box by flaring the box partially