Tech news ,food related information, education etc.

Reliance Jio  Infocomm ( Jio ) on Friday said that while existing Prime subscribers will retain their annual membership at no additional cost, new ones will have to pay Rs 99 to become a member for next twelve months. This move by the telco may help prevent subscribers from deflecting to other operators who have been matching Jio's offers. "The continued availability of the Jio Prime membership to new subscribers reiterates Jio’s commitment to deliver a differentiated Digital Life experience to Indians and will propel this into the world’s largest loyalty programme," said the telecom firm in its statement on Friday. Prime subscribers, are the set of customers who have taken up the one-time annual membership fee of Rs.99. Jio started enrolling Prime members last April onwards, with subsidised and additional benefits, and the membership's time line was to expire on March 31.  Jio on Friday said that the new membership at same price of Rs 99 , will ens

Physico chemical changes:- The most important changes during parboiling is the gelatinization of starch and disintegration of protein bodies in the endosperm. The starch and protein expand and fill the internal air spaces. The fissures and cracks present in the endosperm are seen making the green translucent and hard as result of which the breakage during the meaning is minimised. The colour of price changes To yellow to yellowishBrown depending upon the paddy variety soaking time and temperature and drying time and temperature. The loss of protein and starch during the cooking is very less water soluble vitamin B and other water soluble nutrients diffusers into endosperm during parboiling and hence loss of nutrients is less. 2.   On milling characteristics:- Breakage of rice during meaning is most due to inherent cracks and fissures update bro present in the kernel. Parboiling seals the cracks and hardens The Grain the breakage also depend upon milling conditi