NESA E-version_April 2015
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NATIONAL ENVIRONMENTAL SCIENCE ACADEMY
Vol. 18 Issue - 4 (MONTHLY)
April 2015
Price Rs. 6-00 Only
EBOLA VIRUS DISEASE: A NATURAL DISASTER
What is Ebola?
Ebola is a rare, acute and
severe disease caused by
Ebola virus, also known as
Ebola haemorrhagic fever or
Ebola virus disease. It could
be fatal if not treated. It
spreads in humans and nonhuman primates, viz.,
monkeys, chimpanzee, and
gorillas. The Ebola virus
belongs to Filoviridae family
Its genome contains singlestranded RNA. When the virus particle attaches to a specific cell surface
receptor (a glycoprotein) of cell membrane, it releases its nucleocapsid
(protein shell along with the nucleus) into the cytoplasm and replicates its
genetic material. The newly formed nucleocapsids and envelope proteins
associate at the host cell’s plasma membrane. Its budding occurs and
destroys the cell.
There are three genera of Filoviridae: Cuevavirus, Marburgvirus, and
Ebolavirus. Out of the five types of Ebola virus, four have been reported to
cause disease in humans and one in non-human primates only. Zaire
ebolavirus (Ebola virus), Sudan ebolavirus (Sudan virus), Bundibugyo
ebolavirus (Bundibugyo virus), and Tai forest ebolavirus (Tai forest virus)
cause infection in humans and Reston ebolavirus (Reston virus) in nonhuman primates. The three Ebola viruses, namely Zaire ebolavirus,
Bundibugyo ebolavirus, and Sudan ebolavirus have been associated with
large outbreaks in Africa. The disease infects humans through close
contact with infected animals including chimpanzees, fruit bats and forest
antelope. Later it spreads by direct contact with infected blood, body fluids
or with contaminated environments.
Why is Ebola so dangerous?
The Ebola virus disease typically occurs in Sub- Saharan Africa, the
APPLICATIONS ARE INVITED FROM
THE LIFE-MEMBERS OF THE ACADEMY FOR THE
AWARDS OF 2015 FROM ALL OVER THE GLOBE
LAST DATE : 31st July 2015
FELLOWSHIP AWARDS
FELLOWSHIP is the highest award given by this Academy. It confers
FELLOWSHIP AWARDS every year. The recipients shall get Citation,
Certificate, Memento and a Gold plated medal. Awardees can suffix
F.N.E.S.A. after their names.
BEST SCIENTISTS AWARDS
The Academy confers BEST SCIENTIST AWARD every year. The
recipient shall get Citation, Certificate, Memento and a Gold plated medal.
EMINENT SCIENTISTS OF THE YEAR
The Academy confers EMINENT SCIENTISTS AWARDS every year, The
recipient shall get Citation, Certificate, Memento and a Gold plated medal.
SCIENTISTS OF THE YEAR AWARDS
The Academy awards SCIENTISTS OF THE YEAR AWARDS. The
recipients shall get Citation, Certificate, Memento and a Gold plated
medal.
1
ongoing outbreaks affecting Guinea, Liberia, and Sierra Leone. It may
spread to other countries by persons who have recently visited the affected
areas. The deadly outbreak of Ebola virus has spread fear to other
continents.
History of Ebola fever
Ebola virus disease (EVD)
first appeared in 1976 in two
simultaneous outbreaks. The
first outbreaks occurred in
Nizara, Sudan and the other
in Yambuku, Democratic
Republic of Congo. The
names Ebola comes from the
latter outbreak, which
occurred in a village near the
Ebola River. The current case
of Ebola outbreak in March
2014 in West Africa is the
largest and most complex
outbreak since the 1976. This
deadly virus belongs to the Zaire species that caused more deaths in this
outbreak than all others combined. The World Health Organization (WHO)
declared this outbreak a public health emergency of international concern.
There were a total of 1,716 cases reported by WHO till 2013, but the current
outbreak has already led to 5,078 deaths and 12,008 suspected cases.
Symptoms of Ebola virus disease
The symptoms of Ebola fever are similar to other diseases common in
Africa, including malaria, dengue fever, Marburg virus disease and viral
haemorrhagic fevers. The incubation period is 2 to 21 days. Humans
become infectious after development of symptoms. The initial symptoms
include a sudden fever, muscle pain, intense weakness, headache and sore
throat. Later stages include diarrhoea, vomiting, rash, symptoms of
impaired liver and kidney function and in some cases internal and
ENVIRONMENTALIST OF THE YEAR AWARDS
The ACADEMY awards ENVIRONMENTALIST OF THE YEAR AWARDS.
The recipients shall get Citation, Certificate, Memento and a Gold plated
medal.
JR. SCIENTISTS OF THE YEAR AWARDS
The ACADEMY awards Jr. SCIENTISTS OF THE YEAR AWARDS to the
Junior Scientists who are below the age of 35. The recipients shall get
Citation, Certificate, Memento and a Gold plated medal. Applicants should
not be more than 35 years on 31-12-2015.
PRESCRIBED APPLICATION FORMS
Separate application form should be used for separate awards.
The forms are non transferable and it can be had by sending a bank draft
of Rs. 1000-00/$40 only (per form), drawn in favour of NATIONAL
ENVIRONMENTAL SCIENCE ACADEMY payable at NEW DELHI and
send it to :
The General Secretary-NESA
206, Raj Tower-1, Alaknanda Community Centre,
NEW DELHI-110019 (INDIA) Tel.: 011-2602 3614
E-mail: [email protected];
[email protected]
Website: www.nesa-india.org
NESA Newsletter April 2015
NESA E-version_April 2015
..... Contd. from February 2015 issue...
The characteristic smell of the banana is largely due to an ester, 3methylbutyl acetate, also known as isoamyl acetate. Banana oil is made
naturally by the banana plant. It can be also produced synthetically. Isoamyl
acetate is used to give banana flavour to foods. Similarly, decanal, an
organic compound which is a fundamental component of the flavour of
orange and can also be produced by chemical synthesis.
The most widely used vanilla flavour is due to a chemical called vanillin
obtained from vanilla pods. But this flavouring is now produced chemically
from plant material.
(iii) Artificial flavourings
These are substances which are not identical to flavourings found naturally.
For example, chemically
made ethyl vanillin or ethyl maltol have
not been identified in nature
Flavouring preparations
Some substances can have a flavouring
effect. Essential oils and fruit juices fall in
this category if they are used for
flavouring. For example, lemon juice is
added to cooked pulses, curries and in our
famous Indian breakfast dish called
‘upma’. Similarly coconut oil, sesame oil,
ground nut oil and ghee (clarified butter)
give their specific flavours to the food
when used in the process of cooking.
Addition of ghee to prepared food items, especially sweet dishes, enhances
their taste with its characteristic flavour.
Process flavourings
The third category of flavourings includes substances which may not have
aroma of their own, but when mixed and cooked together y give out
tempting aroma. One of these must contain an amino group (-NH2)
and the other must be a reducing sugar. This process is similar to the
changes that happen when a food is cooked. These flavours are found in
gravy granules. Gravy
granules are seasoned
and coloured granules
of modified starch
with a savoury
flavour, used to make
gravy; they form a gel
on addition of boiling
water.
Smoke flavourings
In traditional foodsmoking process
foods are left in wood
smoke for several
hours as a result of
which they get smoke
flavour. Smoke
flavouring is a natural
flavouring obtained as
a concentrate by
controlled burning of
saw dust, woody
plants, untreated and
uncontaminated
h a r d w o o d .
NESA Newsletter April 2015
Barbequed food is
usually flavoured by
smoke. However, the
European Food Safety
Authority has warned
that smoke flavoured
food may be toxic to
humans.
The following 16 flavour
Vanilla pods contain the seeds from the vanilla notes are identified by
orchid plant
flavour chemists. .
1. Green grassy; 2. Fruity
ester-likes; 3. Citrus terpenic; 4. Minty camphorlike; 5 Floral sweet; 6. Spicy
herbaceous; 7. Woody smoky; 8. Roasty burnt; 9. Caramel nutty; 10.
Bouillon (a thin clean soup made by boiling meat and vegetables); 11.
Meaty; 12. Fatty rancid; 13. Dairy buttery; 14. Mushroom earthy; 15. Celery
soupy; 16. Sulphurous alliaceous.
Some flavourings are simple and composed of only one chemical, but many
others are complex mixtures of several substances. When properly
compounded, these mixtures provide the aroma and taste perception of a
specific flavour, such as butter or strawberry. Any natural flavour is
normally quite complex, with dozens or hundreds of chemicals interacting
to create the taste/aroma. More than 350 flavour compounds have been
identified in grape juice. Each chemical adds a distinctive note to the
flavour, such as rosy, candy, caramel nutty. In raspberry, surprisingly
countless flavouring compounds have been identified. This fruit contains
flavour molecules of 13 hydrocarbons, 36 alcohols, 17 aldehydes, 22
ketones, 16 acids and 27 Esters.
Coffee has a complex mixture of 80 flavours. Some flavours are essentially
produced by one chemical. For example, the exotic flavour extracted from
vanilla orchid is due to a single chemical vanillin. Soya protein and
mycoprotein are low in fat and extremely nutritious and hence may be used
in place of meat. However, without the addition of a flavour, they have a
bland taste. The tastes of ice- cream and margarine are unacceptable without
the addition of flavours. We enjoy a variety of ice-creams because of their
different flavours. Yoghurts have a natural flavour but at a low intensity.
Flavourings are being added to enhance the natural flavour of yoghurts.
Health effects
Even though a particular flavouring is considered safe to eat, it does not mean
that it is also safe to breathe or handle by workers during manufacturing.
Many substances are used in the manufacture of flavourings. The US FDA
regulates flavourings to ensure they are safe when eaten. Many flavourings
have been in longstanding use and are classified by the FDA as “Generally
Recognised as Safe” (GRAS) to eat. However, the FDA does not require testing
for other routes of exposure, such as inhalation of chemicals used by the
employees in the flavour industries. Some chemicals such as diacetyl used as
butter and cheese flavourings have been found to be a health hazard when
inhaled.
Food additives like preservatives, flavourings, and colorants are widely used
in fast foods and processed foods. Despite what different flavouring do to
make food attractive, it is always advisable to have freshly prepared homemade food as they are the safest.
(Source : Dream 2047, December, 2014, Vol 17, No. 3)
Crisp articles are invited for publication in NESA Newsletter,
specially on Clean Ganga, Linking of Rivers, Watershed
Management and Wasteland Development.
Publication Division, NESA
2
NESA E-version_April 2015
AMPHIBIANS IN URGENT
NEED OF GLOBAL
CONSERVATIVE EFFORTS
S. K. Basu1 and W. Cetzal-Ix 2*
University of Lethbridge, AB, Canada; 2Centro de Investigación Científica
de Yucatán, Mérida, Yucatán, México; *email: [email protected]
1
Amphibians include frogs, toads, caecilians, newts and salamanders and
represent an unique animal group that are sadly showing an alarming sign
of slowly become extinct across the planet. According to the latest estimates
of the International Union for the Conservation of Nature (IUCN) about 33%
of global amphibians are showing serious signs of extinction threat, an
alarming rate higher than any other animal groups under scrutiny. Major
threats to amphibians include diseases, habitat loss and habitat
degradation, environmental pollution, climate change and global warming
and relentless anthropogenic
exploitations.
The loss of forests for agriculture
and industrialization and illegal
human encroachments are
adversely impacting the highly
vulnerable global amphibian
populations. Pollution and climate
changes have seriously impacted
breeding cycles, reproductive rates
and behavior and growth pattern
in several amphibian species.
Furthermore, global warming has
been showing negative impacts on
the population dynamics of
several species in both northern
and southern hemispheres. Acute
shortage of local prey bases,
degradation of local ecosystems
and changes in precipitation
patterns have been suggested as
other related causal factors
responsible for rapid decline of amphibian populations across the globe. It will
be very important to identify the possible target susceptible amphibian
species threatened with extinctions across the planet for actions to prevent
biodiversity loss.
Highly monitored population management of amphibians is possibly the
only tentative conservation lifeline for several amphibian species
threatened with the challenges of imminent extinction. The decline and
possible threats of amphibian extinction will need to focus and identify
different factors responsible for the continued loss and degradation of
habitat. Conservatories, zoos and aquariums need to join hands together
and public-private partnership models for amphibian conservation models
work together to address crucial amphibian conservation issues in specific
regional and global areas. Amphibian biodiversity conservation could not
be the responsibility of the local governments only. It is important to bring
all the stakeholders such as different environment protection and
conservation organizations, non-government organization, legislative
agencies, local administration, conservationists, zoologists, herpetologists,
ecologists, educational and research institutes and the public to a common
platform for effective conservation of the endangered amphibian species.
Due to small home ranges, amphibians could be effectively protected via
conservation of comparatively small areas of prime amphibian habitat.
It is important to introduce
strong legislation,
comprehensive amphibian
conservation policy, habitat
conservation via both public and
private land management and
stewardship and laying strong
emphasis on the conservation of
local amphibian species. Local
observation group and eco-clubs
need to be formed to help survey
agencies about any recent decline
in population of local amphibian
species and their potential
factors, any illegal trade and
capture of rare and vulnerable
species in the local markets,
illegal encroachments in the
virgin forest belts. Such
coordinated activities could
greatly help or facilitate the
process of global amphibian
conservation efforts. It is
important to initiate comprehensive discussion forums for amphibian
conservation, approaches for captive breeding and wild release, amphibian
husbandry and veterinary care for their long term sustenance.
...contd. from page 1 col. 2 ....
external bleeding. There is also decrease in WBC count and platelet count
and increased level of liver enzymes.
Reservoir of Ebola virus
The natural reservoir of Ebola virus has yet to be confirmed; however, on
the basis of evidence and the nature of similar viruses, bats are considered
to be the most likely reservoir. Three types of fruit bats were found to
possibly carry the virus without any falling sick. These are: Hypsignathus
monstrosus, Epomops franqueti, and Myonycteris torquata.
Transmission It is not entirely clear how Ebola initially spread from
animals to humans, but it is believed to be contact with infected wild
animals or bats. It spreads in humans by direct contact with blood or body
fluids (mucus, saliva, sweat, tears, vomit, urine, semen, breast milk) of the
infected persons. Entry points of the virus include the nose, eyes, mouth,
wounds, cuts and abrasions. Men who have recovered from the disease can
still transmit the virus through their semen via sexual intercourse for up to
seven weeks. Ebola may also occur in the breast milk of women after
recovering from the disease and it is not known when it is safe to breast
feed again. Evidence indicates the dogs and pigs can be infected with Ebola
virus, but dogs don’t appear to develop symptoms while carrying the virus
3
and pigs appear to transmit the virus to some primates. Domestic dogs that
dwell in the area where outbreaks happened have been found to contain
antibodies to Ebola virus, but their role in spreading the disease to people
is unclear. So far there is no report of involvement of mosquitoes or other
insects in spreading the disease.
Diagnosis
As the symptoms of the disease are not easily distinguishable from
malaria, typhoid and meningitis, there are non-specific, specific and
differential tests for the Ebola fever. Non-specific tests include low platelet
count, increased level of liver enzymes and abnormality in blood clotting.
Tests that confirm the Ebola virus includes:
•
Antibody-capture enzyme-linked immunosorbent assay (ELISA)
•
Antigen-capture detection tests
•
Serum neutralisation test
•
Reverse transcriptase polymerase chain reaction (RT-PCR) assay
•
Electron microscopy
•
Virus isolation by cell culture.
(Source : Dream 2047, January, 2015, Vol 17, No. 4)
Condt. in next issue (May_2015)
NESA Newsletter April 2015
NESA E-version_April 2015
Contd. from March issue...
It is reported that Assam is the fifth
arsenic endemic State of India. The State
Public Health Engineering Department
(PHED) states that arsenic beyond
acceptable limit was detected in 362
samples of water tested by the
department. These samples were
collected from 18 districts of the State.
The State's first case of arsenic
contamination in groundwater became
known in December 2003 with the
findings of arsenic in Karimganj. In the
North-east region of the country that
was the first detected case of arsenic
contamination in groundwater. Based on information, it can be stated that
arsenic contamination was also detected in groundwater from Dhemaji and
Dhubri districts of Assam. North Eastern Regional Institute of Water and
Land Management has also detected arsenic contamination in the
groundwater in some districts of the States specially in the districts near
Bangladesh.
An attempt has been made by some hydorgeologists and other scientists for
removal and to dilute the problem of toxicity causes by arsenic
contamination in groundwater, e.g., (1) Aresenic filter, (2) Ceramic
membrane filter, (3) Bleaching powder
along with iron solution for arsenic
removal, (4) Enhanced hybrid alumina (EH
As), (5) Alumina-metal oxide composite
particles, (6) Microbial oxidation of trivalent
of arsenic to pentavalent from and
subsequent precipitation, (7) Bioaccumulation of arsenic by microbial
biomass, (8) Iron hydroxide or
ferromagnetic beads coated with iron
hydroxide, (9) Using chlorine or an
alternative oxidant, (10) Activated alumina
absorption, (11) Chloride anion exchange,
(12) Iron coagulation micro filtration, (13) Electro dialysis, and (14) Reverse
osmosis hyperfiltration. The following treatment methods have been
suggested to remove arsenic from drinking water of affected area on the
basis of their economic conditions.
To,
Vol. 18 Issue - 4 (Monthly)
April 2015
Price Rs. 6-00 Only
From
NATIONAL ENVIRONMENTAL SCIENCE ACADEMY
206 Raj Tower -1, Alaknanda Community Centre,
New Delhi -110019. Ph.: 011-2602 3614,
E-mails: [email protected]; [email protected]
INVITATION OF RESEARCH
ARTICLES for the PUBLICATION
in NESA Journals 2015
International Journal on Agricultural Sciences - NAAS Rating 3.29
International Journal on Environmental Sciences - NAAS Rating 3.50
International Journal on Biological Sciences - NAAS Rating 2.37
Indian Journal of Unani Medicine - ISSN NO. 0976-4526
International Journal on CHEMICAL SCIENCES - ISSN NO. 0976-4526
International Journal on GEOGRAPHICAL SCIENCES - ISSN NO. 0976-4542
International Journal on PHYSICAL SCIENCE - ISSN NO. 2230-9683
BULLETIN ON GEOLOGICAL SCIENCES - ISSN NO. 0973-8142
These JOURNALS ON DIFFERENT SUBJECTS are
being published by this Academy. Send your
manuscripts for peer-review by e-mail. THE
AUTHORS MUST MENTION ADDRESS, Contact
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will be sent for correction before publishing. A pledge
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NATIONAL ENVIRONMENTAL SCIENCE
ACADEMY payable at NEW DELHI.
The oxidation-filtration systems may be used for arsenic removal by
oxidation followed by manganese green-sand and iron-coated sand
filtration. The method is costly because the green-sand supplied by Water
Group Canada Ltd., The Physical-chemical characteristics of green-sand, a
zeolite-type glauconitic mineral which is coated with a layer of the active
hydrous manganese dioxide and other high oxides of Mn. The various
coagulants were tested to determine effective arsenic removal rates. Lime
addition followed by iron perception was found to be the most efficient
treatment method as more than 96 percent arsenic was removed during
experimental testing. The important aspect of work was to highlight the need
to develop low cost geo-chemical
For further details and
techniques for the removal of arsenic
NOTES FOR AUTHORS,
suitable for application in the present
please
contact Academy at
area. The activated carbon powder
and the laterite has been tested and
[email protected]; [email protected]
found to have an efficiency to absorb
[email protected]
60-90 percent of arsenic and can be
used as a mass scale alternative for
WELCOME NEW LIFE MEMBERS OF NESA
the people drinking water from
486
Dr. Janardhan Reddy Koduru S/o Mr. Narayana Reddy
arsenic affected aquifers.
Arsenic contamination found in
drinking water may cause health
disaster like cancer. It may cause skin
diseases and blindness also. We are optimistic that with joint efforts of 487
national and international agencies and the scientific community, some
solution will be obtained which will enable us to solve the problem.
NESA Newsletter April 2015
Koduru, 4-44/D, Kottalapalle (Village), Amagampalli
(Post), Sri A. Kasinayani (Mandal, Kadapa (Dist) - 516
193, Andhra Pradesh.
Dr. Thiyagaraj, V. Assistant Professor, PG & Research,
Dept. of Commerce, Chikkanna, Govt. Arts College,
Tiruppur-641 602, Tamil Nadu.
4