FCS Lab

Textiles Lab

The Textile Testing Lab equipped with the latest equipment to provide practical knowledge to students. Clothing construction is an integral part of home science. It is concerned with imparting the skills in drafting adaption and construction of different garments. These skills are taught in a laboratory equipped with sewing

Machines and other tools which can be a source of danger when not properly handled. Following are the safety practices to be adopted by the users of the laboratory:

• Use good judgment while working in the laboratory.
• Discuss any unusual work with the instructor prior to doing it.
• Keep your fingers at a safe distance away from the needle.
• Keep your hair out of the way while learning over your machines to get a closer look.
• Focus on what you are doing.
• Make sure your pins and needles are intact.
• Don’t sew over pins and over your fingers.
• Get the right tools for the job.
• Use proper posture.
• Don’t put pins in your mouth.
• Dispose of broken pins and needles safely
• Store cutting tools properly
• Keep equipment in good repair.
• Cut with care
• Plan your sewing space carefully

Biochemistry Lab

The Biochemistry Lab equipped with the latest equipment to provide practical knowledge to students.

Good Laboratory Practices

• Cleanliness  is  essential  for  biochemical  experiment. Work area must be clean. Make sure that all equipments and labware it must be clean  before use. Clean  the working area  equipment  and lab ware after use.
• Laboratory work area must be free from unwanted reagent.
• Proper storage of chemicals must be done.
• All  the  reagents  must  be  neatly  labeled.  Do  not  contaminate reagents by using used / dirty pipettes for taking the reagent.
• Do not contaminate chemicals by using used  / dirty spatulas (incase of solids) for taking out the chemical.
• Do  not  contaminate  stoppers  of  reagent  bottles  and  put  the stoppers of bottle immediately after using reagents.
• Returns the reagent bottles to there respective shelf immediately after  use so  as  to avoid  accidental breaking  of bottles  on  the working bench.
• Throw solids in the waste bins if it is necessary to pour strong acid or alkali into the sink, run water freely to wash it away.
• All equipments should be handled with extreme care and learn the correct operating  procedure for each instrument  before using it keep the instrument in working order after its use.
• Fire  extinguishers  and  first  aid  box  must  be  available  in  the laboratory.
• All glassware must be sterilized to prevent infections

Safety Rules:

• Do Not Pipette By Mouth – Ever
• Read the Chemical Safety Information
• Dress Appropriately (for chemistry lab, not fashion or the weather)
• Identify the Safety Equipment
• Don’t Taste or Sniff Chemicals
• Don’t Casually Dispose of Chemicals Down the Drain
• Don’t Eat or Drink in Lab
• Take Data During Lab

Nutrition Lab

 The department has a well equipped nutrition lab to provide practical knowledge of how to plan diet keeping in mind the patient needs and requirements. The students are taught to plan the menu scientifically, based on the calorific value of the food materials. Food Science experiments create an understanding of the influence of food ingredients, the amounts in which they need to be used for a required product and how methods of preparation and processing can be altered for desired results. Common home measures in use in India and their weight and volume equivalents in metric units and identification of common adulterants, effect of browning, heat and pH on vegetables and fruits has been added to enable the students to make use of this book more effectively. This booklet contains the Method of recipes which may be useful for Home Science students in providing nutritious menus.

Objectives:

• To describe the relationship between nutrition and health.
• To describe the classification, functions, sources and recommended daily allowance of all Nutrients (CHO, Proteins, Fats, Vitamins, Minerals etc)
• To describe the sources, Functions, and requirements of water and electrolytes.
• To prepare various types of diets eg: Bland diet, fluid diet, diabetic diet, cardiac diet etc.
• To prepare different types of normal and therapeutic diet according to principles of food preparation.
• To use a variety of cooking techniques in the preparation of meal.
• To prepare food under safe and proper sanitary conditions.
• To use nutrition knowledge to prepare meal according to individual needs.
• To work individually and in group in a well organized and cooperative manner.

Rules in Cooking Laboratory

• Wash hands and dry them well before starting the
• Finger nails should be
• Keep hands away from hairs and face while
• Dress neatly in white. Use apron or lab coat during
• Tie the hair properly and place a cap on the
• Do not use the handkerchief or dress to hold the hot
• Use towels while transferring vessels from the
• Use dish towels to wipe the
• Keep the recipe book as per convenience for
• Place personal things on the shelf or table
• Keep spoons separately for testing the
• All the waste materials like burnt matches sticks, paper and vegetable peels should be put in the place
• While washing vessels all the food particles should be first scraped and then put into
• Greasy vessels should be first wiped with a piece of paper and then rinsed with hot
• After washing the vessels, wipe with a dish
• Keep the cupboards closed while cooking and
• Keep the washing area clean and
• Wash the sink with soap and