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The importance of oil seeds cannot be overemphasised, being a large store of energy in the form of fatty acids deposited in their tissues. This work was aimed at determining the physic-chemical properties and the lipid composition of Sesanum indicum. The sesame seeds analysed have acid and saponification values of 0.53 and 185.9 mg KOH / g of oil respectively and an iodine value of 105.12 g of I2 / 100g of oil. Percentage free fatty acids of 2.52, and kinetic viscosity at 40ºC of 4.8 were also obtained. In addition, trace amounts of trace amounts of butyric, caprioc, caprylic, capric, lauric and myristic acids which are short chain fatty acids were detected. Little amounts of myristic, palmitolic, linolenic, arachidolic and behenic acids of 0.13, 0.18, 1.01, 0.26 and 0.48% respectively were also detected. High amounts of palmitic and stearic acids of 11.49 and 8.124% respectively were obtained with significantly high amount of oleic and linoleic acids of 40.20 and 38.0% respectively. In contrast, trace amounts of longer chain fatty acids including erucic and lignoceric acids were detected. The result obtained also revealed high amount of saturated fatty acids of 32.06%, however the degree of unsaturation of the oil was greater. Monounsaturated and polyunsaturated oils constituted 25.82 and 42.14% of the total fats respectively. The ratio of oleic to linolenic and omega 6 to 3 were 0.67 and 37.7 respectively. The above results imply that the Sesanum indicum is a valuable source of essential fatty acids.

Micronutrient malnutrition affects almost two billion people worldwide and food fortification is considered as a major cost effective and sustainable solution. To enhance the micronutrient content of cakes by food fortification using locally available under exploited but nutritionally rich indigenous food fortificants. Lotus stem and Carrots were chosen as food fortificants. The nutrient analysis of the fortificants was carried out. Lotus stem powder (LS) and carrot powder (CA) were incorporated individually (15, 20 and 25 percent) as well as in mixed form(MF) (2:1, 1:1, 1:2.) in Chocolate(CH) and Orange cake(OR) and the highly acceptable cakes were analyzed for iron, ? carotene and quality parameters. Lotus stem powder had iron(80mg/100g),? carotene (543 µg/100g) and fibre(31.6 g/100g).Carrot powder had iron(5 mg/100g),? carotene(6875 µg/100g) and fibre(1.46g/100g).Among all the variations LSCK2 (84.5 percent), CAOR1 (84 percent) MFCK1 (88 percent) and MFOR1 (87.3 percent) cakes were highly acceptable.LSCK2 had the highest iron content (12.50mg/100g) and CAOR1(760µg/100g) had highest ? carotene content. Total solids were above the standard value of 60 percent. pH of MFCK1 and MFOR1 were 6.2.The microbial count of the cakes was found to be within the satisfactory limit. Conclusion: Fortification of cakes is a possible venture to alleviate micronutrient malnutrition in people.

The word "Inyenzi”, which is a Kinyawanda word for cockroaches, came into political lexicon in Rwanda following the Revolution of 1959 in that East Central African nation. Following that Revolution, a hitherto politically dominant ethnic fraction of a broadly homogeneous population - the Tutsi, lost its status to an erstwhile dominated group - the Hutu. Consequent upon this scenario, and in order to escape state-sponsored persecution, the Tutsi fanned out in different directions into the countries of the Great Lakes region - Burundi, Uganda, Tanzania, DR. Congo. From these countries of asylum, Tutsi refugees began to carry out sporadic raids into Rwanda, in an effort to get even with the authorities, but more ostensibly to forcibly re-enter Rwanda and re-assume its former dominant position. The now dominant Hutu ethnicity responded by referring to them as cockroaches, so as to encourage not just disdain and hatred for them from the larger society, but a murderous pre-disposition, much like the natural human disposition toward cockroaches. It is the extent to which this contextualizes the denial of justice and human dignity that this paper seeks to determine. The paper also evaluates the consequences of this exercise for peace and development in the Great Lakes region of Africa.

This project has been conducted in New Zealand in 1999, as a requirement for feed production companies to control salmonella in feed by Ministry of Agriculture and Fisheries (MAF). Feed is the most important factor in poultry production enterprises because of its impact on cost and health. Many chicken producing companies realize that, reducing salmonella in poultry meat is one of the difficult tasks, because there are several factors affecting this process. Producing Salmonella negative birds is the aim of many countries, because of the government regulations, public health concern, and competition between companies. It is impossible to reduce or eliminate salmonella in bird’s guts if the litter is used more than one time, especially if the litter is salmonella positive. It takes the feed about two minutes to reach the 80 ºC. The feed could be recycled if didn’t reach the 82-83 ºC planned. Steam temperature was stable and around 130ºC. This temperature could be optimized to reduce energy cost without affecting the pelleting process through tracing the feed in temperature (ingredients) one can say, that some of the steam is entering to the feed in tube and raising the feed-in temperature. The incoming feed temperature is between 46-50 ºC.

The objective of this paper is to propose a framework on the relationship between developmental experiences, empowerment and perception of organizational support. This framework relies on the social exchange theory (SET), which proposed that employees who received developmental experiences and empowered by their organizations will view their organizations favorably. Review of past literatures is provided to establish the foundation for the proposed framework.

We are very happy to announce that from 16th August 2017, Dr. Anshul Arora has joined the team of Elixir Editorial Advisory Board. He/She will carry a special responsibility for dealing with manuscripts based on Dental Sciences. Dr. Anshul Arora working as Reader Conservative Dentistry & Endodontics, Faculty of Dental Sciences, SGT University, Gurgaon, New Delhi, India. The appointment of Dr. Anshul Arora as member Editorial Advisory Board strengthens the links and will make it easier for prospective authors to establish contact with the journal.

We are very happy to announce that from 14th October 2017, Dr. José Luis López-Bonilla has joined the team of Elixir Editorial Advisory Board. He/She will carry a special responsibility for dealing with manuscripts based on Mathematics. Dr. José Luis López-Bonilla working in School of Mechanical and Electrical Engineering, National Polytechnic Institute, Mexico. The appointment of Dr. José Luis López-Bonilla as member Editorial Advisory Board strengthens the links and will make it easier for prospective authors to establish contact with the journal.

We are very happy to announce that from 4th May 2011, Dr. Milind Baburao Ubale has joined the team of Elixir Editorial Advisory Board. He will carry a special responsibility for dealing with manuscripts based on Chemistry. Dr. Milind Baburao Ubale is currently working at Postgraduate Department of Chemistry, Vasantrao Naik Mahavidyalaya, Aurangabad. The appointment of Dr. Milind Baburao Ubale as member Editorial Advisory Board strengthens the links and will make it easier for prospective authors to establish contact with the journal. Please send any expressions of interest to chiefeditor@elixirjournal.org. Sincerely Editor-in-Chief

Dynamic Terrain Generator creates terrain and character elements interact with the terrain dynamically during the start and duration of the game .Dynamic terrain tool allow player to navigate unlimitedly through all four directions with newly generating terrain fields as progress forward without consuming system resources too much. It gives the illusion of a real world that gives user the feeling to move anywhere he want while playing the game. It is suited for war games, hunting games and modified version can also use for racing games.

Three years after independence, Indian lifestyle has undergone many changes. Food and taste habits are no exception to this. Indian households today welcome food with convenience in cooking and purchase. The Indian economy has been growing at a tremendous pace for the last few years, with growth rates of 9.6 percent in 2006 and 9.2 percent in 2007. Despite the global slowdown that hit economies across the globe, India is considered to have survived it to a satisfactory extent. The Indian economy is growing at a steady pace with the direct impact being steadily rising income levels of the Indian population. The rising income levels in the population is a very interesting phenomena because of two reasons one being the fact that 55 percent of the population is under the age of 25 years and secondly, the changed family structure of the population, especially in cities (nuclear families with more than one earning member). What this leads to is an increase in spending, but an increase in spending with a changed consumer behavior. This is also seen in the change in the eating-out habits of the population. It is seen that more and more people eat out these days and for a multitude of reasons, ranging from lack of option for a home cooked meal to wanting to have a relaxing experience from a hard day at work to spending time with friends/family and so on. The avenues available to them have also increased over the last few years. Rising disposable incomes and changing consumer behavior brought about a complete change in the way people choose to eat out. The eating out frequency and habits has undergone a total change over the last decade. One reason for such a significant change has been along with the income and a demographic profile is the growing influence of the west. It is because of this that food habits of countries like India are changing and there is a rapid growth in the fast food industry. It is seen that the trend of going to eat out has increased tremendously. And to cater to this of the basic need for food. There is a plethora of other factors on which this decision depends. Demand a number of restaurants have come up. The eating out decision now no longer is based in the satisfaction.