China and India have different climatic and hydrologic features, which characterize their agricultural production; they have experienced different water resources development in supporting their agriculture. In this paper, we try to indicate diversified water management strategies for China and India based on comparisons between the two countries. We also address their common problems and perspectives in water management and agriculture. This paper concludes that China's major challenge is to improve irrigation by more efficient use of water. On the other hand, India may have a greater potential in irrigating more land, improving rainfed crop yields, as well as creating efficient use of water.

This document contains a summary of general recommendations to protect the safety of food and water in the event of a hurricane, flooding, or related natural disaster. These recommendations have been adapted from those developed under National Recommendations for Disaster Food Handling, a multi-state grant involving Cooperative Extension collaborators from Tennessee, Florida, and Missouri as well as the American Red Cross and Tennessee Department of Agriculture. Recommendations have also been included from additional up-to-date sources such as the: Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), Food and Drug Administration (FDA), Florida Department of Agriculture and Consumer Services (DOACS), Florida Department of Health (DOH), Federal Emergency Management Agency (FEMA), and American Red Cross. This document is FSHN0520, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date October 2005. FSHN0520/FS131: Safe Handling of Food and Water in a Hurricane or Related Disaster (ufl.edu)

1. The effects on food intake and weight gain of offering broiler chickens (2 to 7 weeks of age) dry food, wet food, wet food containing whey, whey as drinking liquid and combinations of two of these were studied in 5 experiments. 2. Wet feed generally improved both weight gain and feed efficiencies significantly. Feeding whey also improved weight gain and feed conversion efficiency, but whey offered as a drinking fluid had an adverse effect on broiler performance. 3. When whey was offered both as drinking liquid and added to the food it had a deleterious effect. 4. When whey was offered from 4 or 6 weeks of age, it had a better effect than when offered from 2 weeks of age. 5. There was better performance when whey in the drinking water was diluted and/or offered on alternate days or half-days. 6. Broilers allowed to choose between wet and dry feed when water was freely available chose mostly dry feed; in the absence of drinking water they chose mostly wet food. Birds offered water and liquid whey avoided whey completely. 7. It is concluded that whey can be used in diets for broiler chickens by incorporating it in the food as long as drinking water is offered ad libitum. Whey may be offered as a drink if the food is mixed with 1.8 times its weight of water but it is better to dilute the whey with an equal volume of water whether it is added to food or given as drink. Good results can also be obtained when undiluted whey is offered alternately with water, either in half-day or full-day periods.

Curcumin is a fat soluble yellow pigment present in turmeric. The water soluble form of curcumin has been applied onto expanded extruded balls, made from corn and defatted soybean flours. The stability of this natural turmeric colourant has been examined and compared with that of the permitted synthetic colour like tartrazine. The products are packed in polypropylene pouches and subjected to storage studies at ambient (27 degrees C, 65% relative humidity), and are tested for moisture content, and colour and pigment retention. Brightness of the sample reduces markedly up to 30% during storage. After 10 weeks of storage, the retention of curcumin is about 77%, and the effective shelf life of the product is 6 weeks at ambient condition with 83 and 93% retention of curcumin and tartrazine, respectively. The retention of both colours follows first order kinetics (0.86 less than or equal to r less than or equal to 0.98, p less than or equal to 0.01) while curcumin showing a faster rate of degradation compared to tartrazine. Turmeric colourant may be a viable alternative for tartrazine for using it onto extruded products.

In this paper we are concerned with adsorption, structure, topography, and dynamic properties (relaxation phenomena and surface dilatational rheology) of food dairy proteins (beta-casein, caseinate, and whey protein isolate, WPI), water-insoluble lipids (monopalmitin, monoolein, and monolaurin) and phospholipids (dipalmitoyl-phosphatidyl-choline, DPPC, and dioleoyl-phosphatidyl-choline, DOPC) at the air-water interface. Combined surface chemistry (surface film balance and static and dynamic tensiometry) and microscopy (Brewster angle microscopy, BAM) techniques have been used to determine the static and dynamic characteristics of these emulsifiers and their mixtures at the air-water interface. The derived information shows that biopolymer (proteins) and low-molecular-weight-emulsifier (LMWE, monoglycerides and phospholipids) type and their mixtures affect the interfacial characteristics of adsorbed and spread films. Important functional differences have been established between proteins, lipids and phospholipids. The static and dynamic characteristics of mixed films depend on the interfacial composition and the surface pressure (pi). At higher surface pressures, collapsed protein residues may be displaced from the interface by LMWE molecules with important repercussions on the interfacial characteristics of the mixed films.

This document was prepared in response to the questions posted by County Extension FCS faculty in Florida. Consumers in Florida counties frequently asked these questions during the 2004 hurricane season. Answers for each question have been prepared by using resources from UF/IFAS, federal agencies and other reputable sources including Talking About Disaster: Guide for Standard Messages (National Disaster Education Coalition, NDEC, 2004). This is an initial compilation of questions and answers which does not cover every single item related to emergency or hurricane situations. We welcome additional questions from those who use this document. They will be included, along with answers, in the next version of this publication. This document is FCS8789, one of a series of the Family, Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date July 6, 2005.

This document was prepared in response to the questions posted by County Extension FCS faculty in Florida. Consumers in Florida counties frequently asked these questions during the 2004 hurricane season. Answers for each question have been prepared by using resources from UF/IFAS, federal agencies and other reputable sources including Talking About Disaster: Guide for Standard Messages (National Disaster Education Coalition, NDEC, 2004). This is an initial compilation of questions and answers which does not cover every single item related to emergency or hurricane situations. We welcome additional questions from those who use this document. They will be included, along with answers, in the next version of this publication. This document is FCS8789, one of a series of the Family, Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date July 6, 2005.