Maiden Flight Trial of SAHAYAK-NG - Air Droppable Container:
The Defense Research and Development Organization-DRDO and the Indian Navy conducted the "SAHAYAK-NG" successful maiden test along the Goa coast. This is the first indigenous Air Dropped Container of IL 38SD aircraft designed and produced by India (Indian Navy)
Highlights:
♦ The IN-Indian Navy conducted the trial to develop its combat logistics capabilities and provide essential engineering warehouses for ships deployed from the coast more than 2,000 kilometres away.
♦ Reduced the need to collect spare parts and warehouses close to the coast for ships.
♦ SAHAYAK-NG is the advanced version of SAHAYAK Mk I.
♦ The newly designed airdrop GPS-assisted container can hold up to 50 kg of payload and can be dropped from a heavy aircraft.
Swasth Vayu Non-Invasive Ventilator Receives Regulator Nod:
The nod regulator award was won by the Swasth Vayu non-invasive ventilator created by CSIR-NAL. The Swasth Vayu non-invasive ventilator is an indigenously built and developed non-invasive bi-level positive airway pressure ventilator.
Highlights:
♦ For the care of COVID-19 patients, the ventilator often has other features.
♦ It is an accurate microcontroller-based closed-loop adaptive control system with an integrated biocompatible "3D printing manifold and coupler" and a HEPA filter (high efficiency particulate air filter).
♦ These specific characteristics help relieve the concern that the virus will spread. It has functions such as random / AUTO mode, CPAP, Bi-Timed, and can be linked from the outside to an oxygen concentrator or concentration unit.
♦ The efficiency of the equipment was assessed by an expert committee consisting of the Government of India`s Director-General of Health Services, Ministry of Health & Family Welfare.
♦ After careful evaluation, the expert committee concluded that Swasth Vayu can be used for COVID-19 patients who need supplemental 35% oxygen.
♦ The technology has been commercialised by CSIR-NAL with six private companies, one of which (belonging to the MSME category) has set up a production facility of almost 300 units per week.
CSIR-NAL:
A part laboratory of the Council of Science and Industrial Research (CSIR) of India, the National Aerospace Laboratory (NAL) is the only government aerospace R&D laboratory in the civil sector. CSIR-NAL is a high-tech company which is committed to advanced aerospace disciplines. Founded in 1959, NAL is based in Bangalore, Karnataka. The CSIR-NAL mission is to develop aerospace technology with strong scientific knowledge, design and manufacture small & medium-sized civil aircraft, & support all national aerospace programs.
FSSAI Slashes Limit For Trans-Fat Levels In Foods:
FSSAI has approved food amendments to restrict the amount of trans fatty acids (TFA in fats and oils) from the current 5% to 3% in 2021 and 2% in 2022. Normal Laws (Prohibition and Restriction of Sales).
Highlights:
♦ Edible refined oils, vanaspati (partially hydrogenated oils), margarine, bakery shortenings and other cooking media, such as vegetable fat spreads and mixed fat spreads, are protected by revised regulations.
♦ The increased risk of heart failure and death from coronary heart disease is associated with Transfat.
♦ According to WHO (World Health Organization) data, there are approximately 540,000 deaths worldwide per year due to the intake of industrially produced trans-fatty acids.
♦ The WHO has also called for trans fats to be removed globally by 2023.
Trans – fats:
The most dangerous fat types are trans fatty acids (TFA) or trans fats. It is more detrimental to the human body compared with other food ingredients. The majority of these fats are manufactured artificially, but a small amount is created naturally. These could therefore be in our diet in the form of artificial TFA and/or natural TFA. When hydrogen reacts with oil to create, artificial TFAs are produced fat similar to pure ghee/butter. In our diet, the main source of artificial TFA is partially hydrogenated vegetable oil (PHVO)/vanaspati/margarine, while natural TFA is found in meat and dairy products, though in small amounts.
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