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Sikkim, India

Sikkim University is a central university established under an Act of Parliament of India on 2 June 2007. It is located at Gangtok. The university campus is expected to be built at Yangang in South Sikkim district, about 56 kilometres away from Gangtok. The university's first chancellor was M. S. Swaminathan and Mahendra P. Lama was the first vice chancellor. The university offers traditional courses in humanities, physical and life science and forestry along with non-traditional courses that would be unique and related to the state including subjects like ethnic history, mountain studies, border studies and hill music and culture. All the colleges in the state of Sikkim are affiliated to this university. Wikipedia.


Ray P.P.,Sikkim University
Measurement: Journal of the International Measurement Confederation | Year: 2016

Thermal comfort is an important factor in human body. It can seriously impact on the livelihood factors of human such as lifestyle, productivity, societal activity, and health of an individual. It holds tremendous adverse affect toward diminishing of tolerance to other environmental hazards too. In this paper, an Internet of Things based cloud enabled measurement of MISSENARD index is proposed. A prototype system is implemented based on the proposed novel architecture for measuring thermal comfort of the indoor occupants. The system is developed to apprehend the Internet of Things based multiple cloud services as an important enabler for conferring to MISSENARD index monitoring in real time. The developed system holds a novel way of smarter integration of sensor fueled data analytics with cloud supported visualization at the same time. It further validates the usability of several plug-ins, different Application Programming Interfaces (API), heterogeneous network communications, and low power, memory constrained yet cost effective processor altogether to testify the underlying theory of Internet of Things to become prevalent into a reality. © 2016 Elsevier Ltd All rights reserved.


Thapa N.,Sikkim University
Journal of Ethnic Foods | Year: 2016

The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari, hentak, tungtap, and shidal are fermented fish products; and karati, bordia, and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions. © 2016.


Ghosh P.,Indian Central Mechanical Engineering Research Institute | Roy B.G.,Sikkim University | Mukhopadhyay S.K.,University of Burdwan | Banerjee P.,Indian Central Mechanical Engineering Research Institute | Banerjee P.,Academy of Scientific and Innovative Research
RSC Advances | Year: 2015

A simple Schiff base chemosensor 2-((2-(2,4-dinitro phenyl)hydrazono)methyl)-4-nitrophenol (L) has been developed as a colorimetric and fluorimetric 'turn on' sensor for fluoride (F-). F- recognition at ppm levels from mouth rinses and a toothpaste water solution has been successful. Significantly, L can detect F- from fluorosis affected tooth and saliva samples by similar colorimetric changes. A test kit for F- detection from a DMSO-water (1 : 1) mixture is also engineered. Intracellular F- from pollen grains of Techoma stans and Candida albicans (a diploid fungus), grown in 10-6 (M) F- contaminated water has been successfully detected under a fluorescence microscope. This journal is © The Royal Society of Chemistry 2015.


Ghimire B.K.,Sikkim University | Yu C.Y.,Kangwon National University | Chung I.-M.,Konkuk University
Plant Cell, Tissue and Organ Culture | Year: 2012

A simple and efficient procedure was developed for in vitro propagation of Solanum aculeatissimum Jacq. using leaf and petiole explants cultured on Murashige and Skoog (MS) medium supplemented with α-naphthalene acetic acid (NAA) and 6-benzyladenine (BA). Effects of various plant growth regulators, explant types, carbohydrates, and basal salts on induction of adventitious shoots were also studied. Leaf explants appeared to have better regeneration capacity than petiole explants in the tested media. The highest regeneration frequency (79.33 ± 3.60%) and shoot number (11.33 ± 2.21 shoots per explant) were obtained in leaf explants in MS medium containing 3% sucrose and 0.8% agar, supplemented with 0.1 mg/l NAA and 2.0 mg/l BA, whereas petiole explants were more responsive to 0.1 mg/l NAA and 1.0 mg/l thiadiazuron. Developed shoots rooted best on MS medium with 1.0 mg/l indole acetic acid (IAA), producing 18.33 ± 2.51 roots per shoot. Histological investigation showed that the shoot buds originated mainly from epidermal cells of wounded tissues, without callus formation. The regenerated plantlets were successfully acclimatized in a greenhouse, where over 90% developed into morphologically normal and fertile plants. Results of flow cytometry analysis on S. aculeatissimum indicated no variation in the ploidy levels of plants regenerated via direct shoot formation and showed almost the same phenotype as that of mother plants. This adventitious shoot regeneration method may be used for large-scale shoot propagation and genetic engineering studies of S. aculeatissimum. © 2011 Springer Science+Business Media B.V.


Tamang J.P.,Sikkim University | Watanabe K.,National Taiwan University of Science and Technology | Holzapfel W.H.,Handong Global University
Frontiers in Microbiology | Year: 2016

Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world. © 2016 Tamang, Watanabe and Holzapfel.

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