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The culprit, Tarun Rohith B. Tarun is accidentally killed by Seetha and her daughter when he comes to blackmail them using the clip either any one of them should sleep with him or he will surely publish the clip through Internet. They hide his body in a compost pit, which is witnessed by Shreya.
Seetha tells Rajendra about the incident and he devises a way to save his family from the law. He removes the broken cell phone and disposes of Tarun's car, which is seen by a police constable, Suryaprakash Achyuth Kumarwho has a grudge against Rajendra.
Rajendra takes his family on a trip to attend a religious meeting, watch a movie and eat at a restaurant. Roopa, realising that her son has gone missing starts an investigation.Kumkuma Puvvu ( కుంకుమ పువ్వు ) : Episode 292 ( 26 - June - 17 )
After a preliminary investigation, Roopa calls Rajendra and family for questioning. Rajendra had predicted that this would happen and taught his family how to change their alibi at the time of murder. When questioned individually, they reply the same thing and they had also shown the bill of the restaurant, the movie tickets and the bus journeys' tickets as proof of their alibi. Roopa questions the owners of the establishments they have been to and their statements prove Rajendra's alibi.
Roopa realises that on the day of the incident, Rajendra had taken the tickets and the bill, made acquaintance with the owners and had gone for the trip with his family the next day, thus proving his alibi and making the owners unwittingly tell the lie. Roopa arrests Rajendra and family and Suryaprakash uses brute force to beat the truth out of them. Eventually, Shreya gives in and reveals the place where the body is buried.
After digging the compost pit, they find the carcass of a calf, indicating that Rajendra had moved the body. This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin. When crocetin is esterified with two water-soluble gentiobioses, which are sugarsa product results that is itself water-soluble.
C 16H 26O 7; systematic name: Picrocrocin is a truncated version of the carotenoid zeaxanthin that is produced via oxidative cleavage, and is the glycoside of the terpene aldehyde safranal. It must, therefore, be stored away in air-tight containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat. Grades and ISO categories[ edit ] Red threads and yellow styles from Iran High quality red threads from Austrian saffron Kashmiri saffron package Saffron is not all of the same quality and strength.
Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the colour and flavour are concentrated in the red stigmas.
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Saffron from IranSpain and Kashmir is classified into various grades according to the relative amounts of red stigma and yellow styles it contains. Grades of Iranian saffron are: The word "mancha" in the Spanish classification can have two meanings: Spanish growers fought hard for Protected Status because they felt that imports of Iranian saffron re-packaged in Spain and sold as "Spanish Mancha saffron" were undermining the genuine La Mancha brand.
Similar was the case in Kashmir where imported Iranian saffron is mixed with local saffron and sold as "Kashmir brand" at a higher price.
Artisan producers in Europe and New Zealand have offset their higher labour charges for saffron harvesting by targeting quality, only offering extremely high grade saffron. In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard ISO after laboratory measurement of crocin responsible for saffron's colourpicrocrocin tasteand safranal fragrance or aroma content.
This lack of information makes it hard for customers to make informed choices when comparing prices and buying saffron.
Under ISOdetermination of non-stigma content "floral waste content" and other extraneous matter such as inorganic material " ash " are also key. Grading standards are set by the International Organization for Standardizationa federation of national standards bodies. ISO deals exclusively with saffron and establishes three categories: Samples are assigned categories by gauging the spice's crocin and picrocrocin content, revealed by measurements of specific spectrophotometric absorbance.
Safranal is treated slightly differently and rather than there being threshold levels for each category, samples must give a reading of 20—50 for all categories. These data are measured through spectrophotometry reports at certified testing laboratories worldwide. Higher absorbances imply greater levels of crocin, picrocrocin and safranal, and thus a greater colouring potential and therefore strength per gram.
Saffron - Wikipedia
The absorbance reading of crocin is known as the "colouring strength" of that saffron. Saffron's colouring strength can range from lower than 80 for all category IV saffron up to or greater for category I. The world's finest samples the selected, most red-maroon, tips of stigmas picked from the finest flowers receive colouring strengths in excess ofmaking such saffron over three times more powerful than category IV saffron.