Saturday, 22 March 2014

FACULTY PROFILE

9491386719

I	Name	S.N.D.PRASAD.ACHANTA (sivaji)
II	Designation	Lecturer in Biochemistry
III	Date of Birth	18-05-1985
IV	Date of Joining	07-06-2011
V	Academic Qualifications	Listed below

S.No.	Qualification	Name of the board/university	Name of the Institute	Academic year	Percentage
1	SSC	SSC Board-A.P.	Sisu Saraswathi Mandiram-Lakkavaram	2000-2001	74.5%
2	Intermediate	B.I.E.-A.P.	AFDT.Jr.College-Malikipuram	2001-2003	61.4%
3	B.Sc (B.Z.C.)	Andhra University	MVN, JS & RVR College-Malikipuram	2003-2006	64.58%
4	M.Sc. (Biochemistry)	Andhra University	Rajeev Gandhi P.G. College-Rajahmundry	2006-2008	63.48%
5	B.Ed. (Biology & Telugu)	Andhra University	S.K.M.College of Education, Mutteswaram.	2010-2011	69.28%
6	APSET	Govt.A.P./Osmania University		2012	64%(Qualified)
7	M.Sc. (Zoology)	ANUCDE , Guntur	Dr.Goenka Degree College, Tadepalligudem	2013-2014	pursuing

Area of Specialization:

Clinical Biochemistry, Metabolism & Animal Physiology

VII

Awards/achievements:

ü APSET Qualified with 64% marks

ü ANURET Qualified with 10 Rank in 2011

ü ANURET Qualified with 9 Rank in 2013

VIII

Number of projects:

S.No.	Title of the Project	Funding Agency	Academic year
1	Mini Bio-gas plant using food waste, decomposable organic material and kitchen waste	College Management	2012-2013
2	Effect of different cooking methods on vegetable oxalate content	College Management	2013-2014

Field Work/trip/presentations/social activities organized any:

S.No	Type of Activity	Venue	Academic Year
1	Poster Presentation on Heart & it’s ailments	Botany lab:2	2012-2013
2	Poster Presentation on Kidney & it’s ailments	Botany lab:2	2013-2014
3	Health on Kidney diseases Collaboration with DMC	Kattimanda village	2013-2014

Conference/Seminar Attended:

S.No.	Title	Organized By	Participated or presented the paper	Month & Year
1	State level seminar on latest developments in biotechnology	DNR College Bhimavaram	Participated only	Dec / 2011
2	Video Conference on Microbiology Achievements & Inter College Faculty forum	CCE AP at Collector Office Kakinada	Participated only	July /2013

Member/Coordinator of Authority/Committee etc:

S.No.	Member/Coordinator	Authority/Committee	From
1	Coordinator	Nutrition & Health Club	2012
2	Member	College Development Advisory Committee	2012
3	Member	Academic Calendar Committee	2012
4	Member	NSS-UNIT-III Advisory Committee	2012
5	Member	Endowment Prize Distributions Committee	2013

XII

Membership to professional Organization/Associations:

S.No.	Name of the Association/Organizations	Life member/Ordinary member
1	National Nutritional Society	Ordinary Member

XIII. Experience:

ü Worked as biochemistry lecturer in ADITYA DEGREE COLLEGE at TATIPAKA (2008-2011)

ü Acted as CS for University Examinations in March 2011 at ADC Tatipaka

ü Acted as Question Paper Setter for University Examination to DNR College (Autonomous)

ü Working as biochemistry lecturer in MVN, JS & RVR Degree College, and Malikipuram from 2011-still now.

ü Participated in flood relief activities Collaboration with NSS & DMC

XIV. Strengths:

ü Good communication skills.

ü Capability of executing challenging assignments with right blend of intelligence, diligence and patience. Dedication towards work.

XV. Computer skills:

ü Basics in computers, MS office.

Monday, 16 December 2013

Students Project

on

Effect of different cooking methods on vegetable oxalate content.

Approximately 75% of all kidney stones are composed primarily of calcium oxalate, and hyperoxaluria is a primary risk factor for this disorder. Nine types of raw and cooked vegetables were analyzed for oxalate using an enzymatic method. There was a high proportion of water-soluble oxalate in most of the tested raw vegetables(spinach). Boiling markedly reduced soluble oxalate content by 30-87% and was more effective than steaming (5-53%) and baking (used only for potatoes, no oxalate loss). An assessment of the oxalate content of cooking water used for boiling and steaming revealed an approximately 100% recovery of oxalate losses. The losses of insoluble oxalate during cooking varied greatly, ranging from 0 to 74%. Because soluble sources of oxalate appear to be better absorbed than insoluble sources, employing cooking methods that significantly reduce soluble oxalate may be an effective strategy for decreasing oxaluria in individuals predisposed to the development of kidney stones.

The Dissolved oxalates estimated by KMno4 Titration method:
#take 20ml of solution and 20ml con.sulfuric acid and heat the content.
#the content titrated with 2M KMno4 solution
#Boiling method Solution contains more oxalates which is determined by calculation of how much KmnO4 is required?
#Hence the Boiling solution require 27ml KMnO4.
#The steamed Solution require 20ml KMnO4.
#So that In boiling method more oxalates dissolved in water which is right process now.
#ancient method from our bharat.(clay pot cooking).