Pleurotus spp (Oyster mushroom), including Plerotus ostreatus, Pleurotus florida, Pleurotus sajor-cajuetc, Agaricus bisporus (button mushroom), Calocybe indica (milky white mushroom) adding to other significant properties such as nematode control, synthetic dye decolorization, biodegradation (Smith et. al., 2002). The practice of mushroom cultivation was initially flourishing for its

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Colloidal quantum dots (CQDs) solar cells are less efficient because of the carrier recombination within the material. The electron and hole transport layers have high impact on the performance of CQDs based solar cells which makes its investigation a very important component of the development of the more efficient devices. In this work, we have tried performance optimization in tetrabutyl ammonium iodide capped lead sulfide (PbS) CQDs (PbS-TBAI) as absorber layers based solar cells by incorporating different hole transport layers (HTLs) to achieve better power conversion efficiency (PCE) in different device architectures by SCAPS—1D numerical simulation software. It was observed from the simulation that the ITO/TiO2/PbS-TBAI/HTL/Au device architecture shows higher power conversion efficiency as compared to the conventional experimentally realized device architecture of ITO/TiO2/PbS-TBAI/PbS-EDT/HTL/Au. The influence of interface defect density (IDD) at the interface TiO2/PbS-TBAI has also been studied where IDD is varied from 1 × 1013 cm−2 to 1 × 1018 cm−2 while keeping the rest of the device parameters intact. The result shows a noteworthy reduction in the PV performance of the device at higher IDD. This modelled device structure provides a new direction toward the experimental realization in high efficiency PbS QDs solar cells.

Khoa based Ramdana Lai (KBRL) is a popular traditional khoa based sweets of Bihar. It is prepared by khoa blending with ramdana, sugar and other additives. The present investigation was planned to assess the quality of KBRL samples from different location of Bihar. A total of 36 KBRL samples were collected from various locations of Bihar and were analyzed for their sensory, physico-chemical, microbial, textural and colour characteristics. The sensory scores of KBRL in terms of flavour, body and texture, colour and appearance and overall acceptability; the colour characteristics in terms of L*, a*, b* values; the textural characteristics in terms of hardness, springiness, cohesiveness, chewiness and gumminess and microbial quality measured in terms of TPC, yeast and molds and coliform count were found significantly (p"0.05) different among samples. The moisture, fat, protein, total carbohydrate and ash content of samples varied from 16.83 to 20.83%, 9.30 to 12.0%, 10.63 to 16.22%, 51.62 to 61.3% and 0.7 to 0.75%, respectively.