Pradhan Mantri Poshan Yojana

• The Pradhan Mantri Poshan Yojana is a centrally sponsored scheme that replaces the existing Mid-Day Meal Scheme in schools. It has been launched for an initial period of five years (2021–22 to 2025–26). 

  Key Coverage 

  • The scheme will cover 11.8 crore students enrolled from Classes I to VIII in more than 11.2 lakh schools across the country. 
  • Children in primary (Class 1–5) and upper primary (Class 6–8) currently receive 100 grams and 150 grams of foodgrains per working day respectively, providing a minimum of 700 calories. 
  • It also includes pre-primary or Balvatika students in government and government-aided schools. 

  Important Components 

  • Balvatikas: Introduced in 2020, these are pre-schools in government schools to integrate children under six years into the formal education system. 
  • Nutrition Gardens: Schools will establish nutrition gardens to supply additional micronutrients. 
  • Supplementary Nutrition: Focus on aspirational districts and anemic children, providing additional dietary support. 
  • No Central Funding Restrictions: Earlier limitations on funding ingredients like milk or eggs have been removed. 
  • Tithi Bhojan: A new concept where students of private schools are encouraged to share meals with marginalized children once a month. 
  • Community Participation: States are encouraged to organize community-led initiatives to provide special meals. 

  Administrative Reforms 

  • Direct Benefit Transfer (DBT): States/UTs are mandated to provide honorariums to cooks and helpers through DBT for transparency. 
  • Nutritionist Appointment: Every school is required to have a nutritionist responsible for monitoring BMI, weight and hemoglobin levels of students. 
  • Social Audit: Mandatory for every school, social audits will ensure regular monitoring and assessment of the scheme’s implementation. 
  • Involvement of Higher Education: Students from colleges and universities will be engaged in local-level monitoring of the program. 

Dr. Shanti Swarup Bhatnagar (1894–1955)

• • Dr. Shanti Swarup Bhatnagar was a renowned Indian scientist. After completing his postgraduate degree in India, he pursued further research in England on a research fellowship. 
  • He earned a Doctorate in Science from University College, London in 1921. 
  • In 1941, the British government honored him with the title of 'Knighthood' for his contributions to scientific research. 
  • In 1943, he was elected as a Fellow of the Royal Society (FRS), one of the highest honours in the scientific community. 
  • His primary research areas included emulsions, colloids and industrial chemistry, but his most significant contribution was in the application of magnetism to the study of chemical reactions. 
  • Dr. Bhatnagar is known as the 'Father of Research Laboratories' in India. He played a key role in the establishment of 12 national laboratories across the country. 
  • He became the first Director General of the Council of Scientific and Industrial Research (CSIR) and was also appointed as the first Chairman of the University Grants Commission (UGC). 
  • In recognition of his legacy, the Shanti Swarup Bhatnagar Award for Science and Technology has been presented since 1958 by CSIR to scientists who have made outstanding contributions to scientific research and technological development. 
  • In 1954, he was honoured with the Padma Bhushan by the Government of India. However, according to the official website of the Shanti Swarup Bhatnagar Prize, he was awarded the Padma Vibhushan in the same year. 

Microwave Oven

•  A microwave oven is a common kitchen appliance used for cooking and heating food efficiently and quickly. 

  Principle 

  • Microwaves are non-ionizing electromagnetic radiation, typically with a frequency of 2.45 GHz. 
  • The oven contains a vacuum tube called a magnetron, which generates these microwaves. 
  • When microwaves interact with polar molecules (like water, fat or sugar) in the food: 
  • These molecules start vibrating and rotating. 
  • This causes collisions between the molecules, generating kinetic energy. 
  • Since temperature is directly related to kinetic energy, the food heats up from within. 
  • Presence of polar molecules is essential for effective heating in a microwave oven. 

  Advantages of Microwave Oven 

  • Microwaves heat only the food, not the container or the surrounding air, making the process energy-efficient. 
  • Microwave ovens cook food faster than conventional methods like gas stoves. 
  • According to a study by the U.S. Energy Efficiency Agency, microwave ovens are more energy-efficient than gas stoves, though less efficient than electric or induction cooktops. 

Balban (Reign: 1266–1286)

• Background and Rise to Power 

  • Balban was originally a Turkish slave of Iltutmish, bought after the conquest of Gwalior. 
  • His real name was Bahauddin. 
  • He was given the title ‘Ulugh Khan’ by Nasiruddin Mahmud. 

  Abolition of the Chalisa 

  • Balban abolished the powerful noble group 'Turk-e-Chahalgani' (Group of Forty) to centralize authority and strengthen the monarchy. 

  Theory of Kingship 

  • He propounded a strong theory of kingship, asserting that the Sultan is the divinely appointed ruler. 
  • Took the titles: 
    • ‘Niyamat-e-Khudai’ (Gift of God) 
    • ‘Zill-e-Ilahi’ (Shadow of God) 

  Court Practices and Persian Influence 

  • Introduced Persian court customs like: 
    • Sijdah (prostration) 
    • Pabos (kissing the Sultan’s feet) 
  • Started the celebration of Nauroz, a Persian New Year festival. 
  • Emphasized royal dignity, discipline, and absolute monarchy. 

  Emphasis on Lineage 

  • Advocated the theory of racial superiority and purity of blood. 
  • Claimed ancestral connection to Afrasiab, the legendary Persian warrior. 

  Military and Administrative Reforms 

  • Established ‘Diwan-e-Arz’, a military department for maintaining a strong standing army. 
  • Set up a robust intelligence network, ensuring law and order across the empire. 

  Campaigns 

  • Led a military campaign to Bengal himself, which was his first and last campaign due to his advancing age and harsh conditions. 

  Patron of Literature 

  • His court was adorned by renowned Persian poets like: 
    • Amir Khusrau 
    • Amir Hasan Dehlvi 

Vermicomposting

• The process of producing compost using red worms (a special species of earthworm known as the farmer’s friend) is called vermicomposting. 

  Method of Preparation 

  • Vermicompost can be prepared either in a pit dug in the soil or in a wooden box. 
  • A net or a 1–2 cm. layer of sand is spread at the base of the pit or box. 
  • On this layer, vegetable and fruit waste is spread. 
  • Alternatively, green leaves, dry plant sticks, straw, 1-inch wide strips of newspaper or cardboard or dry cow dung can also be used. 

  Introducing Earthworms 

  • After laying the waste material, sprinkle water to moisten the mixture. 
  • Introduce red worms (Eisenia fetida) and cover them with a jute sack, old cloth or grass. 
  • Add vegetable peels, fruit scraps, used tea leaves and weeds in 2–3 cm. thick layers regularly to feed the worms. 

  Avoid Feeding Harmful Substances 

  • Do not add salt, pickles, oil, vinegar, meat or milk products as these can promote the growth of harmful pathogens and are toxic to earthworms. 

  Special Features of Red Worms 

  • Red worms possess a gizzard that helps in grinding food. 
    Adding crushed eggshells, seashells or oyster powder supports this process. 
  • They consume organic waste equal to their body weight daily. 
  • They cannot survive in extremely hot or cold temperatures. 
  • Their population doubles every month, making them highly efficient composters. 

  Harvesting Vermicompost 

  • When the waste turns into a dark, soil-like substance, the vermicompost is ready. 
  • Expose it to sunlight for a few hours to reduce moisture. 
  • Before collecting the compost, place fresh food on one side of the pit to attract the worms. 
    This allows safe removal of the compost and enables reuse of the worms for the next cycle.