Research Symposium-2013
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Item An Analytical Approach to Establish Specific Electrical Energy Consumption for Tea Factories in Sri Lanka(Uva Wellassa University of Sri Lanka, 2013) Udayangani, W.A.S.; Gunadasa, H.K.S.G.; Pathmasiri, M.M.R.Tea industry is undoubtedly one of the most important industries with a substantial contribution to the national economy in Sri Lanka. Tea industry utilizes energy in the forms of thermal energy and electrical energy for its tea manufacturing process requirements. Analyze values that can be used as standard values for the comparing performance of industries, process, systems or equipments is essential to set the corresponding achievements. Average value, best value and baseline for electrical energy consumption for tea industry is a vital because the specific electricity consumption in terms of kWh per one kilogram of made tea is a good measure of understanding the effectiveness of electricity utilization in the tea industry. This research contributes to calculate the specific electrical energy consumption for tea factories in Sri Lanka because the calculated value of the specific energy consumption between the tea factories has large variation. There are 642 tea factories are operated in Sri Lanka. These tea factories are situated up country, mid country and low country respectively. From those tea factories 50 tea factories are taken as the sample size. From the above sample size about 25 tea factories, data are collected from up country/ mid country tea factories and other 25 tea factories, data collected from low country tea factories. Questionnaire survey was carried out for collecting relevant data from the tea factories and gathered information on monthly and annual made tea production (kg) and monthly and annual electricity consumption (kWh). Specific electrical energy consumption (kWh per kilogram of made tea) was the calculated data. Minitab software system was used to find out the best performance among a group of tea factories. The calculated average value was 0.7856 kWh per one kilogram of made tea for specific electrical energy consumption and it is named as the baseline of specific electrical energy consumption. The best case of the specific electrical energy consumption is 0.4 kWh per one kilogram of made tea. This calculated baseline for the specific electrical energy consumption allows the tea factories to know precisely where their operation ranks in relation to a direct competitor, further allowing it to identify major performance gap that need to be addressed through improved energy efficiency.Item Assessment of Sensory Profile and Shelf Life of Milk Based Rice Flour Biscuits(Uva Wellassa University of Sri Lanka, 2013) Pathmasiri, G.K.M.M.; Ranasinghe, M.K.; Gunawardena, L.K.A.Most people prefer to consume ready to eat food products. Wheat flour is the most commonly used flour due to its high rising ability of dough gluten, but it contains certain health hazards. Rice flour is one of the most valuable nutritional foods with high wellbeing value. The study was focused on to development of milk based rice biscuit which is high nutrient and healthy. There were two preliminary trials to determine the best milk type and suitable stabilizer. Based on preliminary trials, pasteurized milk and xanthan gum were selected as milk and stabilizer for the product. There were five treatments with pasteurized milk ranging from 75% - 55% (v/w) and xanthan gum as 1.25% - 5.75% (w/w). Best levels were selected using 30 untrained panelists. Proximate analysis yeast and mold, coliform and E.coli were analyzed for the final product. Sensory data were analyzed by the Friedman test and physiochemical and microbial data were analyzed using t- test in MINITAB 16 software. The biscuit containing 65% (v/w) pasteurized milk and 0.25% (w/w) xanthan gum level was the best treatment. There is no significant difference between stabilizer treatments except with mouth feel and texture attributes (P>0.05). Selected best sample consists of 3%±0.02 moisture, 10%±0.04 protein and 23.5%±0.2 fat content and physiochemical and microbiological parameters were in accordance with the SLS standards during one month of storage at room temperature.This product can be produce easily and have longer shelflife at room temperature.Item Assessment of the antibacterial activity and genetic diversity of three black pepper varieties (Piper nigrum Linn.)(Uva Wellassa University of Sri Lanka, 2013) Karunathilaka, K.A.S.; Pathirana, P.R.S.; Rajapaksha, I.G.M.; Thilakarathne, L.; Heenkenda, A.P.; Senevirathne, J.M.; Dunuwille, S.W.M.B.; Sooriyapathirana, S.D.S.S.Piper nigrum (black pepper) is an important spice to enhance flavor, color, aroma and taste of food. Black pepper is also considered as a medicinal plant species which is used to treat asthma, chronic indigestion, obesity, sinus, congestion and fever (Ravindran, 2000). It has an antibacterial activity further highlighting its medicinal importance (Dorman and Dean, 2000). In Sri Lanka, black pepper is considered as one of the important export agricultural crops. However, neither medicinal properties nor the antibacterial effect of pepper in Sri Lankan pepper germplasm has been studied in detail. In neighboring India, there were reports on the antibacterial activity of pepper on Bacillus cereus and Bacillus subtilis (Perez and Anesini, 1994). According to Chaudhry and Tariq, (2006) “piperine, ([1-[5-[1, 3-benzodioxol-5-yl]-1- oxo-2, 4, pentadienylpiperridine), a pungent alkaloid present in black pepper enhances the bioavailability of various structurally and therapeutically diverse drugs”. The genetic diversity of pepper germplasm has been studied using Inter-Simple Sequence Repeat (ISSR) markers, microsatellite markers and Randomly Amplified Polymorphic DNA (RAPD) markers. The present study was conducted to assess the antibacterial activity of pepper oleoresin (an extract from pepper) from three varieties of P. nigrum in Sri Lanka and also to assess their genetic diversity using RAPD markers. Methodology P. nigrum samples: three P. nigrum varieties, Panniyur-1, MB12 and GK49 were used for the analysis. Seeds were collected from these three varieties to extract oleoresin and young leaves were picked to extract DNA. The samples were collected from Central Research Station, Department of Export Agriculture, Matale, Sri Lanka. Preparation of oleoresin: pepper seeds were ground into a fine powder using a mechanical grinder. Ten grams of powder was weighed and filled into a thimble. The thimble was placed in a Soxhelt apparatus and was exposed to several cycles of distillation. The concentrated solution was rotary evaporated to extract the oleoresin. Evaluation of the antibacterial activity: the antibacterial activity of pepper oleoresin against Escherichia coli (Ingerson-Mahar and Reid, 2011) and Staphylococcus aureus using agar well diffusion method. Mueller Hinton agar plates were prepared. The two strains of microbial solution were prepared with compared to the 0.5 McFarland solution and then they were spreaded on the agar surfaces. Wells were cut by using sterile cork borer and bottom of the wells was sealed with a little bit of medium. Pepper oleoresins were loaded in to the wells by using a micropipette and petri dishes were finally incubated at 37 C for overnight in an incubator.Item Awareness of Tea Small Holders on Climate Change: A Case of Tea Small Holders in Badulla District(Uva Wellassa University of Sri Lanka, 2013) Rathnayaka, D.M.W.P.; Gunathilaka, R.P.D.Climate change has emerged as one of the most devastating environmental threats. Impacts of climate change on human and natural systems are predicted to be severe. According to the Sri Lanka Country Report on Climate Change (Year), increase of temperature by 2070 will be 0.4 to 3 C. Rainfall increase, as precipitation, is expected by 10% in the wet zone for both dry and wet seasons. The possibility of 10% increase in length of the dry and wet spells in main plantation areas has also been indicated (Wijeratne, 1996). Since tea is primarily a rain-fed crop tea production will be particularly affected unless early efforts are made to help farmers adapt. There is an urgent need to sensitize the farmers regarding climate change and its effects and causes. They need to be supported to increase their resilience to the changing conditions (Pandve, 2007). Adaptation is largely dependent on the availability of information relevant to climate change (Semenza, Ploubidis & George, 2011). Awareness of climate change help tea smallholders plan their production activities and reduce risks and uncertainties associated with farming (Banmeke & Ayanda, 2011). Therefore, this research aimed to investigate the awareness and perception of tea smallholders on climate change. Methodology Hundred and fifty tea small holders were selected from Badulla district by using simple random sampling technique. A structured questionnaire and direct interview method were used to collect data. The questionnaire was pretested using 10 small holders. Identified social factors were age, gender, marital status, religion, farming experience, and education level. Awareness of climate change was achieved through main three criteria namely, awareness that climate change is happening, awareness of the causes of climate change, and awareness of the effects of climate change. These three kinds of awareness were ascertained by using a four point scales, unaware, slightly aware, moderately aware, and full aware. Perception on respondent’s awareness on climate change issues, adaptation methods and sources of information was identified. Data were analyzed descriptively and inferential statistically by using statistical package for the social science (SPSS). General characteristics of the sample were analyzed using descriptive statistics. Chi square test was used to examine the association between socio economic variables and awareness on climate change (happening), awareness of the causes of climate change, and awareness of the effects of climate change.Item Comparative Analysis of Manual and Mechanical Tea Harvesting(Uva Wellassa University of Sri Lanka, 2013) Kanthi, G.M.P.; Gunathilaka, R.P.D.; Amarasingha, F.Harvesting operation was critically defined as the most labour intensive and most costly field operation at a tea plantation and therefore the need of innovative strategies to setup for this step was highlighted by the economic evaluations. The setting for a new strategy in harvesting became more difficult and caused to more criticisms, because the economic profitability and quality of output were two different ends of a product or an output. Therefore, the developing of integrated approach to assure the better output requires great potential. The concept of mechanical harvesting was given an innovative potential to the plantations as the best solution for labour shortage at the harvesting operation. Therefore the plantation people were looking for a better harvesting approach from that. However, the leading solution from existing mechanical harvesting is not efficient to overcome the labour shortage and high cost of production. This research is to evaluate the impacts of mechanical harvesting using the experimental data obtained for harvesting with different mechanical devices against the manual harvesting. Methodology Second year Vegetative Propagated (VP) tea field was alienated and plot was made which included 3000 tea bushes. Uniformity of each bush was assured with the age, soil quality etc. Field experiment was conducted with the Completely Randomized Block Design that followed 3 treatments, 3 replicates and 3 blocks. There were 3 treatments namely machine (T1), shear (T2) and manual harvesting (T3). Three blocks were established in terms of the variability of slope at the land (A, B, C). Therefore the nuisance factor was the slope. Each block was divided into three plots that each had 333 plants. These plots were again divided into three sub plots that each had 111 plants. Plot which consisted of 111 plants was taken as one replicate and therefore one block contained three treatments and three replicates and altogether 09 experimental units. Three blocks contained total 27 experimental units. Randomization procedure was done by using the lottery method. Independent variable was the method of harvesting. Profitability of each method was reviewed by concerning the various aspects of output including the indicators for productivity and quality. Those dependent variables are the yield (Kg Ha Round Acceptable flush (%), Harvesting capacity (Ha Day Labour ), Productivity (Kg Day Labour ). Quality of harvested green leaves was monitored by concentrating on harvesting policies and shoot growth pattern. Data collection was carried out for 10 consecutive plucking rounds.Item Comparison of Properties of Leather Made using Plant Oil and Fish Oil as Fatliquors(Uva Wellassa University of Sri Lanka, 2013) Dunukedeniya, D.M.H.E.; Samaraweera, A.M.; Tharangani, R.M.H.; Wickramasingha, W.The skin of animal which has been processed to retain its flexibility, toughness, and water proof nature is known as leather (Deluca and Longley, 2008). Leather is a durable and flexible material created via the tanning of animal raw hide and skin, primarily cattle hide. In shoe making process flexibility of the leather is very important. In addition to that leather should be water proof to avoid wearing leather clothes, shoes, hand bags and etc. Major leather making processes involves soaking, tanning, retanning, fatliquoring and finishing (Anon, 2011). Among the steps, fatliquoring is the most critical step in the leather manufacturing procedure. Fatliquoring is the process of introducing oil into a skin following tannage but before the leather is dried (Sivakumar et al., 2007). Therefore, this research was carried out to introduce Castor oil and Gingerly oil as fat liquors as a replacement for high cost fish oil. Methodology This study was carried out at Ceylon Leather Products PLC (CLPLC). The laboratory analysis was done at CLPLC and Uva Wellassa University laboratories. For the fatliquoring purpose, castor oil and gingerly oil were selected according to the lubrication power and unsaturation level of the oil. Then, the selected oils were sulfated using 10% and 20% sulfation levels (Anon, 2011) and were used for the fatliquoring purpose, where fish oil was used as the control. The wet blue of cow hides were selected which used for manufacturing of cow tung lining leather. surface area were selected and divided into five samples. After fatliquoring, retanning, toggle drying and staking was carried out for all treatments with equal time and relevant chemical recipe. Finally, the finishing of leather was done by applying color using hand pad and wax using spray machine. Finally the tensile strength and distention were measured using a universal testing machine and a lastometer, respectively. Then sensory evaluation was conducted to evaluate the softness, fullness, loose grain, oiliness in leather surface and the overall acceptability using 10 trained panelists. The sensory data were analyzed using non-parametric procedure, using the Friedman test incorporated in MINITAB 16 software package. Complete Randomized Design (CRD) was used and data obtained were analyzed using analysis of variance (ANOVA) incorporated in MINITAB 16 with 95% confidence level (p=0.05). Results and Discussion There is no significant difference in distension of the leather versus different fat liquors used (p>0.05). However, the highest and the lowest mean values for distension were given by gingerly oil with 20% sulfation level (according to the weight of the oil) and castor oil with 10% of sulfation level (according to the weight of the oil), respectively (Figure 1). Higher sulfation levels in oil resulted in higher values in distension due to increased penetration ability of oil into the hide (Anon, 2011).Item Comparison of the Effectiveness of Fertilizer Produced from Tannery Waste with Synthetic Fertilizer for Plant Growth(Uva Wellassa University of Sri Lanka, 2013) Asangika, H.L.T.; Samaraweera, A.M.; Herath, H.M.S.K.; Wickramasinghe, W.Tanning is a process by which hides are converted into leather. There are large amount of waste generated during leather processing. Among them fleshing waste, the removed flesh parts from the limed skin during fleshing operation are produced in large quantities (Rach et al., 1997). Animal fleshing, generated from pre-tanning operations constitute about 50 to 60% among tannery solid wastes that are high in protein (50.9%) and collagen (3.5%) (Anim, 2013). Conversely, nitrogen is the most important nutrient which is required for plant growth (Abubakar et al., 2004). Therefore, animal flesh can be used as a good source of nitrogen for the plant growth and this research was carried out to produce liquid nitrogen fertilizer from fleshing waste generated in the tannery. Methodology Flesh samples were collected from Ceylon Leather Products PLC at Mattakkuliya in Sri Lanka. Enzymatic and Alkaline hydrolysis were done separately to hydrolyze the flesh using Erhavit DMC (a proteolytic enzyme) and carbide lime, respectively. Carbide lime (6%), Erhavit DMC (0.4%) and water (200%) were used according to the weight of the flesh (5 kg each) for hydrolysis at 11-13 pH and 37 C and 5 g of bactericide was added to each mixture. Three replicates were done for each treatment and liquid extracts were collected on day 2, 4, 6, 8 and 10 to measure the Soluble N % using kjedhal method. Liquid extracts which gave the highest nitrogen content (%) were selected from each treatment as liquid N fertilizer. According to the trials liquid extract from day 6 alkaline hydrolysate and day 10 enzymatic hudrolysate were selected. Selected alkaline and enzymatic hydrolysates, urea (positive control) and without any N fertilizer (Negative control), were applied to 14 days old lettuce plants (Lactuca sativa) to check the effectiveness of fertilizer. Equal quantities of phosphorous and potassium were added to all treatments considering the nutrient requirement of the lettuce plant. Four treatments consisted three replicates including three lettuce plants per replicate. Complete Randomized Design (CRD) was conducted and data was analyzed using analysis of variance (ANOVA) and mean comparison was done by Tukey test. Results There is a significant difference among the four treatments and number of leaves of the plant (p<0.05). According to the Figure 1 treatment one was the best because it gave the highest mean value (12.967) compared to other treatments while treatments. Similarly, there is a significant difference among the four treatments and height of the plant in the experiment. According to Figure 2 treatment two was the best because it gave the highest mean value (22.600) compare to other treatments.Item Consumer Comprehension and Usage of Nutritional Labeling in Food Purchasing(Uva Wellassa University of Sri Lanka, 2013) Amarakoon, A.M.C.; Mahindarathne, M.G.P.P.; Dematawa, P.Consumer behavior in food market has been changed rapidly over time and as reported by Withanage and Jayasinghe (2010), Sri Lankan consumers have become more conscious of the nutrition, health, and quality of the food they eat; hence healthiness has become an important criterion for food purchases. Consumers are curious to search more information for the constituents of foods they consumed. Among many information sought by the consumers, nutritional information has become important as present day consumers keen to know about the wholesomeness of the food they consume. Identifying that, many of the manufacturers and marketers have been placing nutrition fact panel on packed foods. Though this nutritional labeling appears on the package, the utility of this information, in other word how consumers use this information has not been assessed. Hence this study examines the significant factors that affect on consumer comprehension and usage intention of nutrition labeling on food packages. Methodology A conceptual model was framed incorporating different labeling factors, product factors and background variables that affect on consumer comprehension and usage intention of nutrition labeling by expanding the theoretical framework used by Feunekesa et al. (2008) in their research of “Front-of-pack nutrition labelling: Testing effectiveness of different nutrition labelling formats front-of-pack in four European countries”. According to the above model, Consumer Usage Intention of Nutrition Labeling is a function of consumer friendliness towards nutritional labeling (e.g. comprehension, credibility and liking), perceived healthiness of the product and background variables (e.g. demographic factors, behavior and attitudes towards health, nutrition awareness, occasion of purchase and purchase motive). A structured questionnaire was developed based on the conceptual framework developed and pre-tested. Administering the questionnaire, primary data were collected from 150 super market consumers in Kandy and Colombo districts. Socio-demographic characteristics of the sample and usage intention of nutrition label in the different socio-demographic segments were analyzed applying descriptive statistics. Impact of the different factors affecting on the usage intentionof nutrition label was analyzed using multiple linear regression. Dependent variable in the model, consumer usage intention of nutrition labeling (Mean value of five point likert scale scores) was measured as the “Generalized Intention” method proposed by Francis et al. (2008). Independent variables (Table 1) were measured using most relevant assessment scales.Item Determination of Cultivar Differences of Coconut on Heat Tolerance by In Vitro Pollen Germination(Uva Wellassa University of Sri Lanka, 2013) Kiriwandeniya, K.G.S.; Alwis, L.M.H.R.; Ranasinghe, C.S.Coconut as one of the main commercial crops in Sri Lanka, it mainly grows in intermediate zone (around 50% of total land), wet zone (around 25% of total land) and the balance in the dry zone. Heat and drought stress are the main impacts of climate change on coconut production. Therefore, development of heat and drought tolerant coconut cultivars has been recognized as a major adaptation measure to climate change. Plant reproductive organs are more vulnerable to changes in short episodes of stress prior and during early stages of flowering (Ranasinghe et al., 2010). The major cause for failures in pollination under high temperature is reduced pollen germination at temperatures as high as 35 C to 39 C during some seasons. Therefore, it is imperative to develop tools for screening coconut for high temperature tolerance with respect to pollen germination. Several recent studies have used the in-vitro pollen germination and pollen tube growth under different temperatures to screen genotypes for high temperature tolerance. This type of pollen characteristics will provide useful insight into the reproductive tolerance of coconut to anticipated climate change. In-vitro pollen germination and pollen tube growth of typica and nana varieties were studied by Ranasinghe et al., (2010) and suggested that the response of in-vitro pollen germination to temperature will be an accurate method to screen coconut varieties to high temperature tolerance,. Therefore, this study focused on identifying the effect of temperature on pollen germination and pollen tube growth of new coconut hybrids. Methodology Six healthy coconut palms of Tall X Tall (TT), Dwarf Green X Tall (DGT), Tall x San Ramon (TSR), Brown Dwarf x Tall (DBT), Tall x Brown Dwarf (TBD), Brown Dwarf x Sa n Ramon (DBSR), Dwarf Green X San Ramon (DGSR) forms were selected randomly from Raddegoda and Mawathagama sites in Kurunegala, IL1a. The experimental design was Complete Randomized Design (CRD). Male flowers were collected from six palms of each cultivar and pollen of three randomly selected flowers was dusted into microfuge tubes with germination media and allowed to germinate in incubators. Incubators were maintained at predetermined temperatures from 16 C to 39 C within 2 C intervals (3 tubes per temperature regime). Pollen grains were counted for pollen germination (3 slides from each microfuge tube) after 22 hrs of incubation under light microscope. Germination percentage (% PG) was determined. The in- vitro elongation of pollen tubes was measured after 3 hrs of incubation by using an ocular micrometer fitted to the eye-piece of the microscope under a high power (x40). There were 18 pollen tubes per temperature regime for each variety. Maximum pollen germination percentage and pollen tube length recorded after incubation, at each temperature were analyzed using linear and non linear regression models (Ranasinghe et al., 2010). The bilinear equation (Equation 1) was used to estimate cardinal temperatures (Tmin ,Topt and Tmax) of all the varieties. Where; t is actual treatment temperature, and a, b1 and b2: equation constants. Topt: the optimum temperature for pollen germination or tube growth.Item Determination of Effect of Pretreatment and Best Medium for Anther Culture for Selected Potato Varieties (Solanum tuberosum L.)(Uva Wellassa University of Sri Lanka, 2013) Chandrasoma, H.E.L.K.D.; Alwis, L.M.H.R.; Kumari, H.M.P.S.Potato (Solanum tuberosum L) is a starchy, tuberous crop and extensively cultivated in Nuwara Eliya and Badulla districts. Among the cultivated varieties in Sri Lanka, Granola was introduced variety and variety Golden Star was developed by Agriculture Research Station, Sitha Eliya. Vegetatively propagated potato using seed tubers are highly susceptible for diseases. Because anther culture can ensure that potato plants are disease-free, objectives were to determine the effective pretreatment, best medium and best performing variety for anther culture to develop a protocol for anther culture. Under glass house conditions during May to September, Golden Star and Granola are the only varieties produced flowers. Flower buds (4 to 6 mm long) of Golden Star and Granola were kept in refrigerator under 4 C for 24 hours and 6 C for 48 hours for pretreatment. Anthers were inoculated in six media in first stage. Number of contaminated petri dishes, number of days taken to anther enlargement, days taken to color change, difference of anther length, callus percentage and average diameter of calli were recorded after 8 weeks from explant establishment. In second stage after callus induction, developed calli will be transferred to a recommended regeneration media containing MS medium + 0.2mg L GA3 + 0.01mg L NAA. Number of days taken to calli regeneration, regenerated calli percentage and total number of shoots were recorded after 6 weeks from transferred. The lowest contamination percentage (16.6%) was observed on anthers pretreated at 4 C for 24 hours. Days taken to anther enlargement, days taken to color change and difference of anther length are not differed significantly.Item Determination of Minimum Food Preservative Combination Levels for Fruit Juices(Uva Wellassa University of Sri Lanka, 2013) Ranpatabendi, T.; Chandrasena, G.; Padmapriya, M.W.J.Higher levels of food additives than the maximum permitted levels are used by the food manufactures. According to Sri Lankan Food Act, These permitted levels of food additives are higher than the international standards (reference). Especially, in fruit juice manufacturing high levels of food preservatives are used. Different studies have shown that higher levels of food preservatives may cause health hazard such as gastric irritation, allergic conditions, asthma conditions and long term consumption may lead to cancers and genetic disorders in babies (Freedman, 1980). Developed countries are more concerned about the residual effect of food additives. Due to the fact that the residual level of food preservatives of Sri Lankan products is higher than the international standard, those products are failed at the export market. This study was conducted to find out the minimum levels of preservative combinations that minimize the risk to human health with respect to fruit juice preservation. Methodology The study was carried out at Microbiological Division of the Research and Development Department, Expolanka (Pvt) Limited. Two experiments were conducted during this study. Experiment I was conducted to evaluate the minimum inhibitory concentrations of food preservatives for selected microorganisms. Series of different concentrations of Sodium metabisulphite, Potassium sorbate and Potassium benzoate solutions were produced and pH was adjusted to 3.3. All the prepared preservative solutions were filter sterilized. Disk diffusion method was used to investigate the minimum inhibitory concentration of above preservatives and Saccharomyces spp. Minimum inhibitory concentrations of three preservatives were defined for the tested microorganisms. In second Experiment, the effectiveness of these minimum inhibitory concentrations of preservatives in preservation of fruit juices was determined. Mango, wood apple, mix fruit, lime and guava juices were used to meet the fruit juice specification given in the food act and SLSI guideline. Two preservative combinations were used by combining minimum inhibitory concentrations of preservatives. Sodium metabisulphite (SMS) with potassium sorbate (PS) and Sodium metabisulphite with potassium benzoate (PB) were combined and these combinations were assigned to all the fruit juice samples. Combination 01: Sodium metabisulphite 25 ppm + Potassium Sorbate 150 ppm Combination 02: Sodium metabisulphite 25 ppm + Potassium Benzoate 60 ppm All the samples were incubated at 25 C for 14 days as per the food act. Total plate count and yeast and mould (Y/M) were enumerated using the standard method as described by the Sri Lanka Standard Institution (SLS 516 part 2). The data obtained in the present study was statistically analyzed with analysis of variance (ANOVA) using Minitab 16 statistical package. Pair wise comparisons were done by tukey at 5% significance level.Item Determination of Morphological and Genetic Diversity of Wild Guppy (Poecilia reticulata) in Sri Lanka across the MHC Complex with Special Reference to Class IIB Region(Uva Wellassa University of Sri Lanka, 2013) Godagama, G.R.M.N.; Fernando, T.S.R.; Bulumulla, P.B.A.I.K.; Jayamanne, S.C.Wild guppies have potential in developing various strains with attractive colour patterns, tail types and tolerance to wide range of environment conditions, resistance to disease conditions due to high immunity. Application of molecular genetic markers, are important to identify diversity among wild guppies which are economically beneficial to ornamental industry and to implement conservation of these valuable genetic resources. Major histocompatibility complex (MHC) genes are highly polymorphic gene family and exon 2 of class II B gene is functionally important in immunity and disease resistance. Hence, in the present study attempts are made to assess the genetic and morphological diversity of wild guppy of Sri Lanka with special reference to immune related MCH class II B gene. A total of 238 wild guppies were collected from 10 regions to represent different agro-ecological zones of the country. The standard length in between 13-24 mm was selected (179 fishes) to collect morphological data and genomic DNA was extracted from muscle tissue using Chelex 100 DNA extraction kit. A PCR based method was used to amplify exone 2 region of candidate gene with forward (5’GTG GAT TTC AGA GAA TAT GCA 3’) and reverse (5’ TGA TTT ATC CAG AGC GGT TTG 3’) primers. Touch down PCR was followed to amplification in the temperature range of 47 to 45 . Selected fish sample consisted of 43.6% of male fishes and 56.4% female fishes. Significant association existed in tail types and colour patterns versus region. Highest variation of tail pattern types was recorded from Buttala region and 40.8% of guppies consisted round tail type. High variation of colour pattern is observed from Badulla region. 58.7% fishes had brownish gray colour pattern and 43% had golden upper body colour pattern. Variation of upper body colour in all regions was similar. PCR protocol was optimized. There was a morphological diversity between wild guppy fishes in different regions of Sri Lanka. Exon II in MHC class IIB region was amplified and optimized PCR protocol for further studies. Sequence variation based on Single Nucleotide Polymorphism (SNPs) and differences of immune response of wild guppy population is yet to be analyzed.Item Determination of Optimal Auxin and Cytokinin Levels for Meristem Culture of Sugarcane (Saccharum Hybrid Spp.): Variety SL 96 328(Uva Wellassa University of Sri Lanka, 2013) Rathnayaka, R.M.B.S.; Alwis, L.M.H.R.; Wijesuriya, A.Non-availability of quality sugarcane planting material is a major constraint for cane production and sugar industry expansion in Sri Lanka. The Crop Improvement Division of the Sugarcane Research Institute of Sri Lanka actively engaged in the development of protocols in quality planting material production through micro propagation and in the other rapid sugarcane multiplication techniques (Wijesuriya et al., 2010). Concentration of phyto-hormones has been identified as the most critical factor that controls and interacts with the varieties in formation of multiple shoots and root formation in culture (Wijesuriya and Teruya, 1988). The Sugarcane Research Institute usually uses the standard MS medium with the concentration of 0.2 mg/l 6 - Benzylaminopurine (BA) and 0.001 mg/l Kinetin (KIN) for multiple shoot formation and gelrite medium for first culture and liquid medium for passage culture. For root formation in multiple shoots, MS medium added with α-Naphthalene acetic acid (NAA) 0.2 mg/l, Indol-3 butyric acid (IBA) 2 mg/l and sucrose 60 g/l have been identified as the most effective combination. However these phyto-hormone combinations may or may not produce optimum output for different varieties under culture. This study was conducted to determine the optimal levels of shooting hormones (BA and KIN) and rooting hormones (NAA and IBA) in particular to the meristem culture of newly-bred sugarcane variety SL 96 328 that is needed rapid multiplication for commercialization. Methodology This experiment was conducted at the Sugarcane Research Institute, Uda Walawe, Sri Lanka during the period, May to August 2013. Five levels of BA and five levels of Kinetin (Table 1) were tested for their effects on multiple shoot formation and shoot multiplication in passage culture in variety SL 96 328. For root initiation and development in multiple shoots, five levels of NAA and five levels of IBA (Table 2) were tested. Ten and 30 replicates were used respectively, in culturing meristem ex-plants in gelrite medium and in passage culture of single shoots in liquid medium in each hormone combination tested. For rooting, 20 replicates of multiple shoots with more or less similar size and vigour were used for each hormone combination.Item Determination of Selective Chemical Quality Parameters of Commercial Tea Blends(Uva Wellassa University of Sri Lanka, 2013) Wijebandara, L.R.S.P.; Bandara, S.M.I.P.G.; Herath, H.M.S.K.; Liyanage, A.Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage in the world for centuries due to its sensory attributes and health promoting effects. About 3x10 kg of various teas is consumed every year as a whole (Lu et al., 2004). Commercially, tea is used in blends combining several grades originated from different elevations and agro-climatic conditions. Those are distributed around the country through the auction and other meansunder different estate marks. This study was an effort to add more information on chemical quality of commercial tea blends by evaluating selected chemical quality parameters and comparing those with selected parallel products available in Australian market under different brands. Methodology The current study was carried out at Ceylon Tea Services PLC (CTS), Paliyagoda. Laboratory analysis was done at SLAB accredited chemical laboratory of Food Technology Department at CTS. Thirteen types of company standard green tea and black tea blends were evaluated.Total polyphenol content, caffeine content, moisture content of tea blends and pH, total soluble solid content, colour intensity of the brew were measured for 8 black tea blends 2 local green tea blends and 3 imported green tea blends. Chemical quality parameters were compared with 5 different tea brands under 5 different product categories. Five competitor samples (Twinings, Woolworth, Lipton, Abeya and Madura) which represent the leading brands in international tea market were compared with selective tea standards using chemical quality parameters. Those different tea blends which were used to produce different teas were considered as treatments. Total polyphenol content was determined according to the International Organization for Standardization method (ISO) 14502-1. Caffeine determination was based on Jenway Bibby Scientific (Application note: A09-010A). Moisture content (loss in mass at 103 °C) was determined on a portion of test sample in accordance with ISO 1572:1980 for leaf tea. The value for total soluble solids (TSS) of brew was measured using a refractometer(Atago, Japan) at 20°C (Borse et al., 2012).The color intensity of the tea brew was measured using a spectrophotometer at 450 nm (Halligudi et al., 2012). pH value of tea brew was measured using a pH meter (Cyberscan, Japan) at 25 C (Halligudi et al., 2012).Data were analyzed using the statistical procedure of one way analysis of variance (ANOVA) at 5 % level of significance and mean comparison was done using Tukey test at 95 % confidence interval using Minitab 16 statistical software.Item Determination of Shell Charcoal Yield of Different Coconut Varieties in Sri Lanka Under Optimum Temperature Condition(Uva Wellassa University of Sri Lanka, 2013) Perera, W.N.U.; Herath, H.M.S.K.; Asanka, J.R.K.Due to improper management, inefficient use of resources, low quality inputs and production procedures, charcoal production in Sri Lanka has become a less profitable industry, which pollutes the environment while causing health problems to the workers as well as to society. In Sri Lanka, charcoal is mainly produce using traditional methods. Therefore, the efficiency of these methods and quality of the charcoal produces are low compared to modern-improved technologies. As a developing country, it is difficult to adopt these improved methodologies due to lack of capital and other facilities. The study was carried out to determine (i) Optimum temperature condition for carbonization of Coconut shells and, (ii) the variety that gives the highest charcoal yield. Methodology To determination of optimum carbonization temperature, Coconut shells were oven dried for two days at 70 C, crushed and passed through 5mm sieve. Samples were weighed and placed in a muffle furnace at carbonization temperatures of 200,250, 300,350,400,450,500,550 C for different resident time periods 5, 10, 15,20,25,30 minutes respectively. The charcoal yield was weight in each occasion. Quality parameters such as volatile matter, ash content, moisture content and fixed carbon content of the charcoal was determined. The temperature and time, at which to weight charcoal yield with best quality produced were taken as the Optimum temperature and time. Which referred to the one, which gave the highest amount of charcoal with particular quality parameters (moisture content, ash content and volatile matter content) under optimum carbonization conditions.Item Developing Composite Boards Using Rice Husks and Coir Pith(Uva Wellassa University of Sri Lanka, 2013) Madumal, M. N.N.B.; Weerawansha, A.N.R.; Herath, H.M.S.K.; Liyanage, S.M.Accumulation of unmanaged wastes, especially in developing countries such as Sri Lanka, has resulted a great concern on environment. At present, with industrial growth and technology development, waste generation is increasing from different industrial sources. Disposal of this waste has been amajor problem. Hence, an acceptable solution for this issues is essential (Bach, 1999). Therefore, this study was designed to utilize the generated waste from rice and coconut fiber industries, in large amounts. The objective of this research was to develop composite boards, using coir pith and rice husk, which aim to meet the same mechanical properties of medium density fiber board as the standard check. Through this research the mechanical properties of newly developed boards were measured and statistically compared with the standard properties of medium density fiber board. Methodology Rice husks, coir pith and phenol formaldehyde resin (binder) used to produce composite boards. Coir pith required for this research was collected from coir mounts of coconut fiber factory, Nattandiya, Coconut Development Authority. Rice husk was collected from a small scale rice mill located in Rambukkana. Fresh mounts were collected all the time as raw materials to preserve the original quality. At the collection time, surface layer of the mount was scrapped out.Item Development of a Cassava (Manihot esculenta) Starch Flour based Noodle(Uva Wellassa University of Sri Lanka, 2013) Missriya, M.N.F.; Mahindarathne, M.G.P.P.; Bandara, S.M.I.P.G.; Rathnayaka, N.S.Wheat flour is used as the major gluten source for manufacturing of noodles. But, it is quite expensive and contains less nutritional value. It is important to reduce the dependency on imported wheat flour as a food raw material. Therefore, Sri Lankan food industry must focus on substitution of wheat flour with locally available food raw materials for commercial food manufacturing. Cassava (Manihotesculenta) is locally available root crop which gives higher yield during the period of harvesting. Cassava flour can be proposed as a substitute for wheat flour due to closely similar nutritional composition of cassava flour and wheat flour, relatively easy cultivation and high productivity of cassava which results lower price for cassava. This research is an attempt to develop a cassava starch flour based noodles while addressing the specific objectives of determination of the best ration of cassava flour to wheat flour to obtain preferred organoleptic characteristics of the final product, to determine the most suitable time period to steam the selected sample and to determine the chemical composition and to determine the shelf life of the products. Methodology The research was designed in three experiments in each according to complete randomized design. In the first experiment, the cassava flour based noodles product was developed after determination of the best ration of cassava and wheat flour from the five different treatments tested. Treatments were prepared incorporating cassava flour in levels 60% (A), 50% (B), 40% (C), 30% (D) and 20% (E) with wheat flour. The best ratio was determined by a sensory evaluation. The organoleptic properties of flavor, odor, texture, color and overall acceptability were evaluated in each treatment based on a five point hedonic scale. In the second experiment, the selected sample was dipped in 100 C boiling water for 1, 2, 3, 4 and 5min to determine the best time period to steam the selected noodles product using a sensory evaluation by thirty semi-trained panelists based on a five point hedonic scale. Same sensory properties were evaluated as in the first experiment. Then, the sensory properties of the selected noodle were compared with control sample prepared only using wheat flour. In the third experiment, nutrient composition, microbial quality and shelf life analysis were done in the cassava flour based noodles developed according to the findings of the above experiments. Moisture, crude protein, crude fat, crude fiber, total carbohydrate and total ash contents were determined in proximate analysis and gruel content was measured to analyze the chemical composition of the final product. Total plate count was calculated and shelf life analysis was done. Results and Discussion Analyzed statistical data of the first experiment revealed that Treatment D (incorporated with 30% cassava flour (D) occupies the outermost boundary for all the sensory attributes tested other than odor (Figure 1). There were significant differences (P<0.05) in the sensory attributes. Best selected noodle (30% cassava flour) has the higher preference than control in all the attributes other than textureItem Development of a Coconut Water and Coconut Milk Based Beverage Incorporated with Skim Milk Powder(Uva Wellassa University of Sri Lanka, 2013) Chathuranga, W.A.G.; Abesinghe, A.M.N.L.; Gunawardhana, L.K.A.Coconut water is a colorless, slightly acidic liquid with pleasing flavor and mostly consumed for its delicious taste and nutritional value. Coconut milk is an oil-in-water emulsion extracted from the endosperm of mature coconut (Cocos nucifera). There are different beverages based on coconut water and coconut milk and with a high demand as a sport drink. However, its keeping quality is less than 24 hours when it exposes to air. Generally, this kind of beverages can be preserved by pasteurization. Hence, this study was conducted to develop a nutritious beverage with coconut water, coconut milk and skimmed milk powder (SMP) and to find out the best heat treatment method to prolong the shelf life. The research was conducted at Lucky Lanka Milk Processing Co. Ltd. First, the ingredient composition of the beverage was determined. Coconut milk was prepared using scraped coconut meat which blended with 100 mL distilled water. Then, 10 mL of coconut milk, sugar and skim milk were mixed with 80 mL of coconut water. Series of preliminary trials were conducted to determine the composition of the ingredients. In the final trial, the level of SMP was changed in 3-12 g range. Beverage was bottled in 200 mL glass bottles and exposed to four different heat treatments, 95 °C, 100 °C, 105 °C and 110°C for 10 minutes. Each treatment was replicated three times. The best SMP level for for the beverage was selected by a sensory evaluation using 30 untrained panelists. Shelf-life analysis was done by using titratable acidity, pH and microbial evaluation for coliforms, E. coli and yeast and mould during storage. The total solid, moisture, protein and mineral content were analyzed in selected beverage sample. Data were analyzed using one way ANOVA (CRD) and Friedman non-parametric test in MINITAB 15. Finally, cost of production was calculated. According to the results of sensory evaluation, beverage prepared with 80 mL of coconut water, 10 mL of coconut milk and 6 g of SMP was recieved highest (P<0.05) estimated median for overall acceptability. Heating110 °C for 10 minutes was the best heat treatment method which extends the shelf life. Product showed pH of 5.8, TA of 0.018 lactic acid % (w/w) and 5 CFU/mL of day of storage (4 C). There was no growth of Coliform during the tested period. These parameters were complying with specifications for bottled coconut water given by FAO (2007). Cost of production for 210 mL of the beverage was Rs 39.32. According to the proximate analysis beverage contains 1.2% protein, 0.26 mg of potassium and 48 mg of Sodium. It can be concluded that SMP can be used to develop a beverage based on coconut water and coconut milk with good organoleptic properties and heating at 110 C for 10 minutes can used to extend the shelf life of the product up to 35 day under 4 C.Item Development of a Composite Board by Mixing Cement, Coir Fiber and Calcium Carbonate(Uva Wellassa University of Sri Lanka, 2013) Jathunarachchi, P.N.; Withanage, N.S.; Fernando, J.A.K.M.Coir fiber products have a great potential in domestic and international market in view of the world trend towards natural products. Now a days coir fiber reinforced cement boards are becoming more popular than harmful synthetic fiber reinforced cement boards. Their natural abundance, relative cheapness and instantaneous replacing ability are the strongest arguments to utilize them in the construction industry in Sri Lanka. In the Acetylene plant, calcium carbonate is the waste material. Due to its excellent filling ability and the availability, it can be used in composite board manufacturing. For the development of the coir industry and to add value to the wasting coir surplus and calcium carbonate waste from acetylene plant, it is required to investigate the possibility of using coir fiber and calcium carbonate in composite board manufacturing. This research was aimed at developing a coir fiber reinforced composite board by mixing cement, coir fiber and calcium carbonate via the determination of weight fraction of the constituents of the boards. In addition to that, the effect of various coir fiber types (Bristle fiber, Mattress fiber and Baby fiber) as well as various calcium carbonate ratios (10%, 20% and 25%) on board properties such as dry weight, thickness, density, water absorption and flexural strength were also determined. Then the possibility of using these composites in ceiling sheet manufacturing was studied. Methodology Three types of coir fibers (Bristle fiber, Mattress fiber and Baby fiber), Calcium Carbonate (CaCO3) and Ordinary Portland cement (OPC) were obtained locally. Calcium carbonate precipitates were ground and sieved using 0.5 mm sieve to obtain the calcium carbonate in powder form. Then bristle fiber and the mattress fiber were cut into 2 cm length in pieces. Preliminary studies were conducted to find out the suitable composition for the development of composite board using cement, coir fiber andcalcium carbonate. In the preliminary trials ten different composites were manufactured and evaluated its weight and other physical properties and it was observed that the composite C34B was not acceptable condition. Accordingly nine composite mixtures were selected for further testing of the physico-mechanical properties. Compositions of mixtures were given in table no 1. Ordinary Portland cement and calcium carbonate in various ratios were manually mixed with water and also coir fiber. The mixing of these ingredients was continually done until the cement, calcium carbonate and fiber paste were uniformly distributed. Then the mixture was spread out in a metal frame placed on a polythene sheet to form a board using mason’s trowel. The board was inserted in between the two plates of hydraulic press machine and it was densified by compressing it to a desired thickness using a hydraulic press. The pressure was maintained for 24 hours. The boards were removed from the press after 24 hours and soaked in the water for 7 days for curing and conditioning. The cement: calcium carbonate ratios were varied in 400:160,400:120,400:50 while cement and CaCO3 to fiber ratio was kept at a constant (10%) and the fiber types were also changed. The amount of water was fixed at 400ml per board.Item Development of a Flavored Herbal Tea using Broken Mixed Fannings and Moringa (Moringa oleifera) Leaves(Uva Wellassa University of Sri Lanka, 2013) Athapattu, A.M.D.T.; Alwis, L.M.H.R.; Bandara, S.M.I.P.G.; Thalagoda, U.Tea (Camellia sinensis L.) is the second most widely consumed popular non-alcoholic beverage in the world for centuries due to its sensory attributes and health promoting effects. Herbal drinks gain more popularity in recent years due to its associated health benefits. The study was carried out to add value to the tea grade of Broken Mixed Fannings (BMF) by developing a flavored herbal tea by incorporating Moringa oleifera leaves which contains various health benefits. Moringa oleifera leaf powder was prepared. Five treatments were tested incorporating various quantities of Moringa leaf powder and BMF to make final quantity of 2.0 g of herbal tea blend for a tea bag. A sensory evaluation was conducted using ten experienced tea tasters to find out the best combination of Moringa oleifera leaf powder and Broken Mixed Fannings ratio for herbal tea development. Color, aroma, taste, mouth feel and overall acceptability were evaluated as sensory characteristics based on a five-point hedonic scale. Tea is flavored by using lemon flavor. The data was statistically analyzed by Kruskal-Wallis test and Conover-Inman method. 0.8 g of Moringa leaf powder and 1.2 g of BMF incorporated combination was selected as the best treatment for the herbal tea development among the five different treatments tested. Total polyphenol content and total antioxidant content of the newly developed product were 0.05 % (g/ml) and 0.19 % (g/ml) respectively as a percentage of the extract. The findings of the microbial studies showed that the newly developed herbal tea blend is safe for the consumption and the physico-chemical analysis revealed that pH and the moisture content of the new product were fulfilled the required standards.