“Social Connect and Responsibilities” 2023-2024

MODULE 1

PLANTATION AND ADOPTATION OF A TREE

Introduction
As a part of Social Connect and Responsibilities, I from 3rd Semester ECE, participated
in a tree-planting session in the college campus. We aimed to contribute to the preservation and
improvement of our local ecosystem while also learning more about the importance of trees in
mitigating climate change.

Tree plantation is a biological practice where large number of trees and plants are
planted in a given area. When we use trees respectfully and economically, we have one of the
greatest resources on earth. Life on earth would cease to exist in the absence of trees. The planet
loses 15 billion trees every year and much of it is cleared for farmland to feed the world’s
booming population.

Benefits of Tree Plantation:

Tree plantation is not only good for the environment and the earth, but it is also a way
in which we can help in making the world a better and cleaner place to live in, as trees help to
bring down the levels of pollution. They play the role of filters in our ecosystem by absorbing
harmful gases from the air and bringing down the levels of pollution. Furthermore, they are
home to all kinds of animals and birds as well.

Details of the Activity

Planning:
Planning is the process of thinking regarding the activities required to achieve a desired
goal. Before the activity, we researched the best types of trees to plant in our area and consulted
with local experts to ensure that we selected the most suitable species. We finally planned to
plant the Mango Plant. We scouted for the ideal planting location, which was an open field
that was previously cleared for construction. We also planned for the adoption of that plant for
4 years, about the wellness of the plant, if they are similar to and/or different from other trees
around it,suitable weather, how that plant helps the environment around and its maintenance.

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Planting:

On the day of the activity, we arrived early and were greeted by the college's environmental
club and the local forestry department who provided us with the necessary tools and equipment,
including shovels, watering cans, and saplings. Our group planted the sapling according to the
plan we had prepared earlier.

The actual planting process involved digging holes, carefully placing the saplings in them, and
ensuring that they were positioned correctly. We also added organic fertilizer and water to

ensure that the trees would have the best chance of growing strong and healthy.

Plant’s origin:
The mango plant, Mangifera indica, originated in the Hindo-Berma region, which includes
eastern India and southern China, more than 5,000 years ago.
Mangos are drupes, which means they have an outer skin, edible flesh, and a central stone that
contains a single seed. They are considered an evolutionary anachronism, meaning that seed
dispersal was once done by an extinct evolutionary forager, like a megafauna mammal.

Around 300 or 400 AD, mango seeds began traveling with humans from Asia to the Middle
East, East Africa, and South America. Today, mangoes are grown on six continents and are
one of the world's most important tropical fruits.

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Mangoes can be propagated from seed or vegetatively. The best method depends on the
growing conditions and cultivars required.
In general, mango plants are propagated vegetatively using techniques like: Inarching, Veneer
grafting, Side grafting, Epicotyl grafting.
Mango plants are usually planted in July–August in rainfed areas and February–March in
irrigated areas.
Usage in daily life:

Mango leaves have antibacterial properties that help treat bacterial skin infections such as staph
Infections and skin burns. The mango leaves contain essential properties and nutrients that help
to heal the burns and scalds on the skin. Anthocyanin present in mango leaves provides instant
relief from burns.

Mango leaves are edible and contain many plant compounds. They have been used in
traditional Chinese medicine and Ayurveda for thousands of years. Some uses of mango
leaves include:

Skin health: Mango leaf powder can help heal burns and rashes. Mango leaves can also reduce
age spots, wrinkles, and dryness. They can also promote collagen growth, which can reduce
fine lines and facial wrinkles.

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Hair problems: Mango leaves contain flavonoids which can delay early greys.

Inflammation cells: Mango leaves are rich in terpenoids and polyphenols, which can fight
inflammation in the body.

Blood pressure: Mango tree leaves can lower blood pressure and treat varicose veins.

Blood sugar: Mango tree leaves can control blood sugar levels and treat type 1 diabetes.

Hiccups and stomach ulcers: Fumes from the burning leaves are inhaled for relief from
hiccups and affections of the throat. Mango leaves have also been beneficial to aid stomach
ulcers from ancient times.

Tea: Mango leaves are often used for tea. You can boil any mango leaf, or you can dry them
and then boil them.

Cooking: Mango leaves are often used for cooking a number of dishes.

Appearance in folklore and literature:

Mango trees grow readily from seeds obtained from mature fruits. The tree can grow quickly
and often reaches 50 to 60 feet tall. The tree leaves are evergreen and change color as the tree
matures – orange-pink when the leaves are young, changing to a dark, glossy red, then dark
green as they grow.

Types of Mango Plants:

1.Alphonso: Considered the best mango in the world, Alphonso mangoes come in two varieties,
one in the Ratnagiri district of Maharashtra and the other in Devgad.

2.Kesar: A sweet and tangy mango from Gujarat, Kesar mangoes are often used in desserts, ice
cream, and mousses.

3.Neelam

4.Totapuri

5.Chaunsa

6.Langra

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Conclusion:

Mango is known as the king of fruits. It is also the national fruit of India. This pulpy fruit
grows during the summer season.

Mangoes have unique nutritional and medicinal qualities which makes it very beneficial. It is
a rich source of vitamins A and C.

Every year, a huge amount of mangoes are produced. During summers, people eat it almost
daily as a dessert. A lot of people also love to eat it in the form of ice creams. Thus, it brings a
lot of happiness to all ages of people. Moreover, the added health benefits it provides just makes
the fruit even more desirable.

“The best time to plant a tree was 25 years ago. The second-best time to plant a tree is today”

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“Social Connect and Responsibilities” 2023-2024
MODULE 2
HERITAGE WALK AND CRAFT CORNER

RANGANATASWAMI TEMPLE:

HISTORY AND CULTURE:

According to the Archaeological Survey of India (ASI), the temple is one of considerable
antiquity. An inscription at the temple reveals it was constructed in 984 by a local chief called
Tirumalaiah, a vassal of the Western Ganga dynasty. Earlier mentions of the existence of the
deity at Srirangapatna have been made, this indicates that a temple was likely built atop an
already existing shrine of Raṅganāthaswāmi.In the early 12th century, Hoysala King
Vishnuvardhana (1108-1152) granted the village of Srirangapatna to the Vaishnava saint
Ramanujacharya as an agraharam (place of learning). An inscription of the great Hoysala King
Veera Ballala II (1210 AD) confirms that additions and renovations were made to the temple
at that time. The tower over the entrance bears features consistent with Vijayanagara
architecture. According to historian George Michell, contributions were also made by the
Wodeyar kings of the Kingdom of Mysore. The temple is just 400 metres away from Tipu
palace. The temple is protected by the Archaeological Survey of India as a monument of
national importance. According to historian K.V.

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Ranganathaswami Temple, a beautifully carved temple complex, is located in Srirangapatna in
the south-western state of Karnataka, India. The temple is dedicated to Lord Ranganatha who
is an avatar of Lord Vishnu in Hindu religion. Do take a minute to notice the beautiful carvings
at the entrance Gopuram of the temple. The complex is surrounded by the River Kaveri which
adds to the beauty of the temple. The ghats of the river are frequented for taking a dip before
entering the holy temple complex.

The architecture of the Rangnataswamy Temple :

This Temple-Town typology is unique to this part of the world and Sri Ranganathaswamy
Temple is an exceptional example of the same. The Srirangam Temple is constructed in a
unique Dravidian style of architecture and it is one of the finest examples of such an
architecture in India.

Attractions at Rangnataswamy Temple:

The town is famous for a very ancient temple dedicated to Sri Ranganathaswamy, a form of
Lord Vishnu. There is also Kalyani Siddhi Vinayaka Temple in front of the Sri
Ranganathaswami Temple. Other temples in Srirangapatna include the Lakshminarasimha
Swamy Temple, Jyothi Mahaswara Temple, Bidhcotta Ganesha Temple, Panduranga Swamy
Temple, the Sathyanarayana Swamy Temple, the Anjunaya Swamy Temple, the Ayyapa
Temple, the Gangadhareswara Swamy Temple, and RaganathaNagara Ganesha Temple,
Lakshmi Temple, Sri Raghavendra Swamy Mutt on Old Post Office Road, surrounding
Srirangapatna in fort 8 Ganesh & Anjunaya temples. The Karighatta (Black Hill) and its temple
of Lord Srinivasa is a few kilometres from the town. The deity is Kari-giri-vasa (one who
resides on the black hill). The renowned Nimishambha Temple is about 2 km from the town.
Srirangapatna also hosts the summer palace of Tipu Sultan and his mausoleum.

Best Time to Visit Ranganataswamy Temple :

The months when Srirangapatna is ideal for a trip is for the months of October - March. While
summers are the least advisable, heavy rainfall ruins most of your plans in the monsoon season.
If you want to begin the early morning with Srirangapatna tourism by Visawaroopa Seva, then
timing is 06:00 am – 07:15 am. The General Darshan is from 09:00 am to 12:00 pm, other
Darshan timings are from 01:15 pm to 06:00 pm and 06:45 pm to 09:00 pm. No Darshan will
be allowed beyond 09:00 pm.

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Here, Sri Ranganathaswamy is called as "Madhya Ranga. The God is in reclining posture as
found in Srirangam and Srirangapatnam. It is said that the God here represents 'Youth' and
hence also called as "Mohana Ranga". Kumbakonam - not part of three important Ranganatha
kshetrams but listed as five pancharangas .

1.Sarangapani Temple: “Kumbakonam →not part of three important Ranganatha kshetrams

but listed as five pancharangas”.

2.Sri Appakkudathan Temple: “Trichy→ not part of three important Ranganatha kshetrams
but listed as five pancharangas”.

3.Parimala Ranganatha Perumal Temple: “Indalur, Mayiladuthurai→ not part of three

important Ranganatha kshetrams but listed as five pancharangas”.

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“Social Connect and Responsibilities” 2023-2024
MODULE 3

ORGANIC FARMING AND WASTE MANAGEMENT

ORGANIC FARMING:

Organic farming is agriculture that makes healthy food, healthy soils, healthy plants, and
healthy environments a priority, along with crop productivity. Organic farmers use biological
fertilizer inputs and management practices such as cover cropping and crop rotation to improve
soil quality and build organic soil matter. By increasing the amount of organic matter in the
soil, organic farmers enhance the soil’s ability to absorb water, reducing the impacts of drought
and flooding.

USEFULLNESS OF ORANIC FARMING:

Organic farming reduces the impact of pesticides and chemicals, rejuvenates and replenishes
the health of soils, decreases the degree of soil erosion. It also minimizes the adverse effects of
climate change, boosts water conservation and water health, increases the value of nutrition in
the produce. It creates an authentic source of food for all and encourages the growth of
biodiversity

SOLID WASTE MANAGEMENT:

An incinerator of capacity 300kg (daily). It is a complete waste treatment plant located in an

isolated place in the campus. The furnace is constructed in four layers of refractory bricks, iron
body, ceramic blanket and aluminum cover which is maintenance free. The waste collected in
our campus per day is up 40 kg to the maximum.

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Here the mixture of dry waste should be segregated between wet waste before burning. After
firing, air enters into the furnace causing vigorous fire, which converts waste of institute
campus into ashes within an hour. The dry waste is burnt into ash without consuming any fuel.
At a time, it can burn up to 40 kg of waste per hour. The ash is mixed with water with chemicals
and sprayed to the plants. Dry leaves are collected and compost is manufactured out of the
same.

LIQUID WASTE MANAGEMENT :

A 120KLD (Kilo litters per Day) Sewage treatment plant (STP) layout drawing was structured
by Seamark Hi-Tech product, Bangalore in the year 2005.The installation of STP at our institute
was done on 20th March, 2006 and operational since then.

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Sewage treatment includes following steps:

Primary treatment consists of temporarily holding the sewage in a quiescent basin where heavy
solids can settle to the bottom while oil, grease and lighter solids float to the surface. The settled
and floating materials are removed and the remaining liquid may be discharged or subjected to
secondary treatment.

Sewage treatment is a type of wastewater treatment which aims to remove contaminants from
sewage to produce an intended reuse application, thereby preventing water pollution from raw
sewage discharges.

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Inside view of Sewage Treatment Plant

Secondary treatment removes dissolved and suspended biological matter. Secondary treatment
may require a separation process to remove the micro-organisms from the treated water prior
to discharge or tertiary treatment. Tertiary treatment is sometimes defined as Social Connect
and Responsibilities BSCK307 Department of ECE, CIT, Ponnampete 2023-24 anything more
than primary and secondary treatment in order to allow ejection into a highly sensitive or fragile
ecosystem.

Treated water is sometimes disinfected chemically or physically prior to discharge to

greenway. Since it is efficiently clean it is also been used for groundwater recharge and for
plants Annual maintenance of STP is done by an environmental engineer from the Seamark
group. The scope of work includes Responsibility for running and maintaining the plant and fit
for recycling for agriculture and Other non-critical uses.

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“Social Connect and Responsibilities” 2023-2024
MODULE 4

WATER CONSERVATION
WATER CONSERVATION FACILITIES AVAILABLE IN THE INSTITUTION

RAIN WATER HARVESTING:

It is a known fact to all of us water is basic of all living beings on earth. especially countries
like India depend on rains its agriculture. Unfortunately, during heavy rains most of the water
is being wasted to the rivers and seas. Therefore, rainwater harvesting became necessary step
which everyone should practice.

When there is a downpour, the water is saved in the rain fed tanks and other artificial tanks to
use it for future purposes. Our college has a good practice of harvesting this rain water in
pond through soak pits made in different places during rainy seasons and uses it throughout
the year.

Using this harvested water, we grow various trees and plants in the campus. This water is also
used to maintain a green and healthy garden with lawn. rainwater harvesting system ensures
that our borewells in the campus are always kept recharge and hence the campus has not felt
scarcity of water for many years.

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BORE WELL/ OPEN WELL RECHARGE: The rain water collected from the
roof tops of the campus buildings are made to infiltrate through the soak pits and also through
the bore well recharge.

CONSTRUCTION OF TANKS:

The water tank is constructed in the campus in which the water is treated and stored. The treated
water is supplied to all the building blocks. Our college has a good practice of harvesting the
rainwater in a pond which is located in the campus. During monsoon the excess rain water is
collected in this pond and stored.

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During summer the stored water in the pond is pumped to the tank and utilized for various
purpose.

WASTE WATER RECYCLING:

Institution has a 120KLD Sewage treatment plant (STP). Treated water is sometimes
disinfected prior to discharge to greenway. Since it is efficiently clean it is also been used for
groundwater recharge and watering the plants in the campus.

MAINTENANCE OF WATER BODIES AND DISTRIBUTION SYSTEM IN

THE CAMPUS:

The water requirements of the campus are met through a dedicated water supply system from
the bore wells and pond located in the campus. There are three main functioning bore wells in
the campus. Roof top rain water harvesting system is introduced in the campus. Safe drinking
water is supplied through the central water distribution system.

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All the buildings are provided with safe drinking water through RO filter water facilities. These
facilities have both hot and cold potable water. The institute ensures that the water wastage is
minimized at an optimal level and the leaky taps and pipes are under regular check and hence
no loss of water is observed, neither by any leakages nor by overflow from overhead tanks.

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MODULE 5:

FOOD WALK

INTRODUCTION:

No-fire cooking, also known as flameless cooking, is a method of preparing food without using
any heat source. This can be done using a variety of techniques, such as marinating, curing,
pickling, and, fermenting. There are many benefits to cooking without fire. First, it is more
sustainable. Flameless cooking methods consume less energy and produce fewer emissions,
which is beneficial for the environment. Second, no-fire cooking can help preserve the nutrients
in food. When food is cooked at high temperatures, some of its nutrients can be destroyed.
However, flameless cooking methods typically use lower temperatures, which helps preserve
the nutritional value of the food. Third, no-fire cooking can be a more convenient and fun way
to prepare food. Many no-fire dishes can be made in advance and stored, saving time in the
kitchen. Additionally, no-fire cooking can be a great way to experiment with new flavours, and,
textures.

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RAJMASALA:

1.Sometimes, we choose to make this raj masala recipe as an evening snacks because it is
certainly easy to prepare. Unlike we don’t need the sweet and spicy chutneys for this.

2.In a large mixing bowl, roasted peanuts, chopped onion, tomato, green chili, pepper
powder, maggie masala and coriander leaves.

3.Add lemon juice, cooking oil, chilly powder, chaat masala, salt, roasted maggie and to
the mixture.

4.Toss everything together until all the ingredients are well combined and evenly coated
with the spices and lemon juice.

5.Taste and adjust seasoning if necessary.

6.Serve immediately as a crunchy and flavourful snack.

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COCONUT LADDU:

1.Gluten-free: Coconuts are gluten-free

2.Minerals: Coconuts contain minerals like iron, magnesium, zinc, copper, manganese,
and selenium

3.Fiber: Coconuts are a great source of fiber that is digestion-friendly and satiating.

4.important role in maintaining blood glucose

5.Take a grated carrot, add sugar, milk powder, milky mist, coconut powder, dry fruits.

6.The mixture will turn a bit watery. So squeeze out the liquid and keep aside.

7.Take a small amount of the mixture and form ball/laddus.

8.Adjust sugar to suit your taste

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Preparing the food.

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CONCLUSION :

Module 1 taught us about the importance of afforestation in an era of rapidly thinning green
foliage and rampant deforestation. We had the rare opportunity to see various animals
flourishing in their natural habitats and were thrilled to be a part of the ongoing efforts to curb
deforestation by the eco aware community. Module 2 taught us about the indelible mark history
has left on us and our district and the lessons we could learn from the mistakes done by our
ancestors in the past. Module 3 made us cognizant of the pressing need to be educated about
management of waste and organic farming in an increasingly urbanized age where concrete
jungles are cropping up in previously pristine woodlands. Module 4 taught us the vitally
important values of water conservation and the steps required to be taken to ensure that enough
water is conserved for the next generation to be sustained. Finally, Module 5 topped the barrage
of values on us by teaching us about the inimitable cuisine and scrumptious delicacies unique
to our wonderful district and made us explore the hitherto hidden medicinal properties of
different plants unique to our district as well. Social Connect and responsibility has at the far
end, taught us all the values and civic responsibilities required to turn out to be well rounded
and holistically developed individual and a stellar member of the civilized society.

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REFERENCES:

1. Dr. P. N Modi “Sewage treatment disposal and waste water management”

2. Tamoghna Saha “Eco-friendly Pest management strategies for major vegetable crops”

3. Dallen J. Timothy “Cultural Heritage and Tourism”

4. Monzu r A. Imtiaz “Water conservation practices, challenges and future implications.”

5. Dr. Pravabati Guru “A practical hand book of food and nutrition

6. https://www.tourmyindia.com/packages-tour-india/heritage-tours/

7. https://www.constellation.com/energy-101/water-conservation-tips0.htm

8. https://en.wikipedia.org/wiki/Organic_farming

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