Battles for Avdeevka. Situation is difficult. Russians change tactics. The situation around Avdeevka in the Donetsk region is complicated with active fighting continuing. At the same time, the Russian occupation forces have changed their tactics according to Vitaly Barabash, head of the Avdeevka city military administration. The enemy is now trying to punch through at a point. They have prioritized, relatively speaking, three areas and they are mostly sending equipment and a large number of infantry there. It is really difficult. Indeed, it is very hot. The enemy will try to realize the tasks set to take the city, says Barabash, according to RBC Ukraine. Barabash said that the situation around the city is difficult, but Ukrainian defenders continue to hold back the invaders. The defense line around Avdeevka is holding. Of course, it is very difficult, but there is no need to dispel the traitorous mood. The guys are holding on. We need to help them and thank them for what they are doing, notes Barabash. Russians have been intensifying their assaults in the Avdeevka area since early October. They are trying to surround the city and take control of it. According to the Institute for the Study of War, since the beginning of the offensive in October, the Russians have lost more than 13,000 soldiers and officers in the battle for Avdeevka, capturing only 11 square kilometers of territory. According to expert Alexander Kovlenko, the Russian occupiers will continue active offensive actions in the Avdeevka area until the presidential elections in the aggressor country because Vladimir Putin needs at least some results in the war. Then there may be an operational pause in the area of the front.


Hey guys, so I've been learning Tokipon now for roughly three weeks, which has consisted of three to four hours a week, primarily of absorbing the language via videos. I've been watching the video series by Jan Telekomman and just allowing the videos to do their job, which is to teach via the comprehensible input methodology. I am a massive fan of that method. It's only something that I've really started applying to the languages that I'm learning in the last year or so, and I really wish that I started it much for further back in my language learning journey. For example, when I was learning Esperanto, or even when I started learning Chinese because it would have sped things up so much more. But I guess the problem with the comprehensible input methodology is that you don't really know that you're actually making progress until you just kind of understand everything in context. But this video isn't about that. I'm kind of getting sidetracked. This video is about books. See, about a week ago, I was watching his series and I was thinking, you know what? It'd be really awesome if I just had like some Tokipon of books. There's something to be said about having like physical books in your hand. Like, it makes the thing so much more real. It's probably why I've got such an insanely large Esperanto book collection, because then I can just point at it and go, look, I am not crazy. This is a real language I speak. And having books just makes things more real. Plus, they're kind of handy. You can just sit anywhere and just like pop them open and start reading. And they're a great conversation starter if you're reading them on a train, because someone might be like, what is that? So anyway, a week ago, I was thinking about this and I was thinking about going to Amazon and picking up some books, but they were quite costly and I was like, I guess I'll wait a little bit until I'm a bit further along in my journey and I'll pick some up. But it was as if Jan Sonja was sitting there in the shadows listening to my inner thoughts because they reached out to me and said, hey, do you want some Tokipon of books? And I was like, would I? Yes, I would love some Tokipon of books. And they said, I will help you purchase some books. So I went on a book buying spree, some Tokipon of book buying spree, which is not that big of a spree, because there's not many books in Tokipon of yet published ones. But I did pick up a few and today I want to show them to you, I want to present them to you, tell you what I think about each one, give you my thoughts, the good points, the bad points and also make some comparisons with Esperano, I guess. So the first book in the series is Tokipon of the Language of Good, followed by Tokipon of Dictionary. And lastly, learning language Tokipon of. Now, I'm going to start with the smallest and most plain of them all. This is Tokipon of the Language of Good. This book does not look like much. It's thin, it really doesn't look that important. But don't be tricked. This book is basically the Tokipon of equivalent to the Esperanto, La Fundamento de Esperanto. For those who don't know what I just said, that's the foundational document for Esperano. So constructed languages go best when they have like a base for the language that is published in the community agrees on and decides to follow that as the language because otherwise they all splinter off and then you basically the language falls apart. Now, Tokipon has gone through the same kind of evolutionary path that Esperanto went through in its early days. You had the first book, the first followers, adherence of the language they learned, they found the problems, they ironed out the problems and then they published their foundational document. This is basically that. And therefore, just like La Fundamento de Esperanto, it primarily consists of learning materials. So here's a extract from the book. As you can see, it just says language preverbs and it just covers the language. There's nothing too fancy here. Now, last night when I was reading this, I went through the entire course section pretty much in an hour or it might have been a little bit more. And I realized that I actually have pretty much learned the entire grammar of Tokipona. There was a few words that I didn't know about because I just never encountered them in that video series by Jan Telokoman, but I have learned the language because I was able to read everything in there. So that made me really excited to know that. But it also meant that half of this book was pretty much irrelevant to me. But the second half of this book is where the cool stuff is. So we're going to start with the first part of the second part. First part of the second part. So we have Tokipona proverbs. So you've got some proverbs here, their English, their Tokipona. And then you've got these beautiful diagrams, which aren't diagrams. They're actually a written form of Tokipona. So those diagrams, as I said, are a written form. There's actually multiple ways to write Tokipona. The most common, obviously, being the Latin script, but people actually write using this glyph-like system, which I think is amazing and I plan to learn eventually. But now I want to talk about proverbs in Tokipona because it's kind of counterintuitive. See, a proverb generally is like a play on words that has a specific meaning. Like it's raining cats and dogs. Like, obviously, you don't have actual cats and dogs falling from the sky, but there's a play on words. The problem is Tokipona itself is literally a play on words. Like, everything in the language has so many different meanings. So let's have a look at how they translate their proverbs. So we'll start with the English. People are more important than money. Now, let's look at how this is done as a proverb. Yan lisulimute, money lisuli lili, which literally translates as, are you ready? People are important. Money is not important. Or money is important a little bit. It's a little bit important. Not much of a proverb, but yeah, I think it's kind of cool anyway. But the section that I actually like the most in this book is this section right here. So this section goes through each page goes through like a major religious text and takes a section of it and translates it into Tokipona. So here we've got the Torah. And then I can't really read that backwards. What is that? And the gospel. Then we've got Luke. We've got we've got the Koran here. And we've even got some of the writings of the Bahai. So I am a massive fan of, I guess, cultures and subcultures and subcommunities in a way. And I consider religions almost like a separate culture that exists within a greater culture in a lot of different ways. And I find their traditions, beliefs, practices, everything about them to be absolutely fascinating. The only problem is I'm an atheist and I don't believe in God, but I do really enjoy exploring and looking into different religions and communities around the world. So when I saw that translated the Tokipona, that's really cool because it just kind of shows that it can be used in all sorts of different ways. And it also shows that you have to be a very brave person to do the risk of translating some other person's religious text. Although I guess if you're the creator of the language, you can just claim that that's not a mistake and that is how the language is. And well, it's in the foundational document. Everyone has to agree now anyway. OK, the next book. Oh, I guess I should quickly say for this book, just here, if you're looking for just like a learning text, it does the job, but you can find plenty of learning materials online. You don't you don't need to get like this specific book for that. But if you want to have like the book, well, Jesus, my computer, if you want to have like a book that actually shows what am I trying to say? OK, if you want to get the book that shows the language as it currently stands, like as what is solidified as the language, then this is the book. It's kind of like a historical thing in a way. Now, the next one is the Tokipana dictionary. Now, this one, if you're going to get any book in Tokipana, you've got to get this one because this here is just so useful. As soon as I got it, I found myself just constantly referring to it. So what is it? Well, it's a dictionary, but it's kind of cool because it was created via basically polling the community about how they would say specific sentences and phrases or specific concepts in a way. And then whatever bubbled to the top as being like the most common way of saying something, the most common construction, that then basically made its way into the dictionary with a little number that goes above it. And that number represents like how solidified as an expression that is among the speakers of Tokipana. So I'm just going to flick through this book now and give you an example. OK, so I've just picked up a random example here. It is conservative. So you'll see those little numbers. It's got a I think that's a two. Yeah, it's a two. So it means that this is it's kind of common way of saying it, but there hasn't really been a really one particular expression that's been solidified. But let's look at the two top suggestions. So the top one is Nassan awen. And if you literally translate that awen, that means like to stay or to continue or to protect. And Nassan is like the way the path, maybe even the ideology or the thinking in a way. So Nassan awen is like to stay the path or to continue the ideology or to protect the ideology, which I guess is what a conservative is. But then you've got a slightly longer. And I would say a better suggestion. But this would be something you'd use to clarify at the beginning of a conversation that this is what you're talking about. And that is Nassan awen, p-tempopini, which is the exact same thing, the first part, which is like someone who continues or stays the path or the ideology, but p-tempopini, which means of the past, which is what a conservative is. There's someone who sticks to the traditions, basically. So this here is a really handy book to have specifically when you're just like struggling to think about how you would simplify a concept, because a lot of people have already struggled and have created this book. And I feel like this is going to become like my main go to reference book of any book for a while. OK, now. The last book, this one, I kind of grabbed as an impulse right at the very last moment. I had a couple of reviews and they're all good. So I was like, OK, I'm going to grab this one. Learning Language Tokipona. Now, first up, the text in this book is actually quite large, like the font compared to the others. So it could actually be smaller. It kind of tricks you of its size. But it's actually quite information dense. Now, it's a course just like the other, the actual original one here. But the difference is this one actually doesn't just teach you the grammar. It teaches you ways to say things which are things you would need to say quite often. So, for example, talking about time or talking about numbers or talking about body parts and stuff like that. And then like specifically talk about specific body parts, like how you would talk about this and that. And then that allows you to then start forming proper sentences.  You do the exercises and then after the exercises, you check your understanding. Now, all that's cool. But I'm not really like, as I said, a grammar person. But what I do love about this book is that it's got entire sections or pages of stories written out in Tokipona and then a complete translation in English. So if you have a look here. Lesson 23, story time. So you got Tokipona all down that page there. And then I'm assuming I think it's like the next page or the page before it. It actually has the exact same thing in English. So you can read it, then check your understanding, which is something that's really important with a language that can be so ambiguous to make sure that you're actually learning the core meaning of the words in a way that they're actually meant to be used because they cover a lot of semantic ground and you want to make sure that you've got a core understanding of where that semantic center is for that for that word or that concept, I guess. But that's what I really like, because as I said, comprehensible input while reading a story, that's a form of comprehensible input. If you understand, like the vast majority of the words, which I do. So I'm going to basically spend a lot of time reading those stories, rereading over them. I may even record them just for myself and listen back to them in order to practice listening to the language as well. So that is basically the three books that I've got. There was a few other books online, but I wasn't sure if I should pick them up. If you guys have got any Tokipona book suggestions, totally hit me up in the comments below. Also, they don't have to be physical books. Like if there's any famous stories that have been translated into Tokipona, maybe from English or something that you think I would know about, totally let me know because very soon I'm going to move away and I'm just going to smash read a ton of stories in Tokipona in order to just like absorb the language further, because obviously there's a limitation to how much you can get through just video content alone. That is it. This video has gone on for way too long. I hope I didn't bore you guys. I'll see you all next time.


Their learners. Now, we will discuss another unit that is unit for logical form. In this unit,we will discuss the very basic concepts that are concept of logical form distinction between form and matter the deter is recognising the form of an argument, logical form and the use of symbols, importance of logical form. Now ужас, you see sul shik . Like the traditional logic,する restroom of symbolic logic, is to determine the validity of arguments in pursuing this same symbolic logic umbled logic like mathematics  mets మారి మికి కారారి కికి మాకి కారూ మపికఔలాట౜ది నిమినాని బంలాచి మికికి. It may be observed that the subject matter of దహ�半 వారి మంల౾ని వికికికి, its aim is to determine the validity of arguments and the specific method is what is called the directive method. The subject matter, aim and method specific to symbolic logic give the subject a special nature which can be termed as formal. In this unit, the aligners, we shall discuss the concept of form and other important issues related with logical form. Now, the aligners, what is form? Of course, you have to know what is form. You see, we can observe that in our day-to-day life, we often use the term form and matter. So, when we discuss form, then we also have to discuss the another very basic issue that is matter in logic, that is form and matter. Every material object, for example, a table has two aspects. For example, a table has two aspects. First one is matter, second one is form. A table has two aspects, first one is matter and second one is form. When we speak of matter, when we speak of matter of the table, we are talking of the elements out of which the table is made. Again, we are, again the aligners repeating, when we are talking of the matter of the table, basically what we are speaking, what we are talking of the elements or substances out of which the table is made. It means, for example, in the case of a wooden table, the wood is the matter or the element or substance which makes up the table. Again supposing that the table round in shape, the table round in shape, then this roundness or round shape is the form of the table. Now you see the aligners, like a material object, an argument and proposition also have particular forms and composed by certain elements which are called its matter. For example, in the proposition all manner mortal, all are mortal, you see the constituent words are its matter and similarly the matter of the argument is the constituent propositions or the premises and the arguments. You see the aligners, the expression logical form indicates the way in which the matter or the element of the proposition or argument are expressed. Logical form may be defined, again repeating, logical form may be defined as the way in which the constituents or the elements of a proposition or argument are arranged to compose and express the proposition and the argument. In other words, it is a type of structural coordination arising out of the mutual relations of the constituents or elements of a proposition or argument. Now you see the aligners, it can be said that or it can be seen that the matter of a proposition or argument expresses the subject matter of a proposition or argument. On the other hand, the form of a proposition or argument expresses the way in which subject matter is expressed. Form relates to the logical structures underlying the argument. Again I repeat, form relates to the logical structure underlying the language content in any arguments. Content provides the matter content provides the matter of the argument. In other words, logical structure or logical structure is the form or the more to which the matter can be cast. So form relates to the logical structure, the form relates to the logical structure it is underlying or it is the underlying logical relationship of an inference. The aligners, the difference between form and matter can be expressed with the help of two words namely syntax and semantics, syntax and semantics. The logical form can be expressed with the help of syntax and semantics. Syntax relates to the logical structure or the underlying structure of a proposition or on the other hand, semantics relates to the matter or the meaning of the word of an argument. Now, dear aligners, you can taste yourself. There are some questions for you. This fill up the blanks. The word form in logic is used as applied to arguments and fill up the blanks. Then second one, the constituent elements of an argument are called each. You find out the word. The form of an argument relates to logical that you find out the word. Form is concerned with the syntax but matter is concerned with the death of the argument. Now, dear aligners, you see the distinction between form and matter. It is an important distinction. It is an important concept in logic. In order to know the form of a proposition, we can take the following three propositions. Now, you see all manner models are already there that all educational institutes are all which are polyplases. Third one is all peer's individuals are honest. You see, if we observe the following three propositions, we can find that all the three propositions differ in respect to their content or matter. But so far as their form is concerned, the propositions have the same form, same logical form.  That is all peer's skew. You see, it is the same logical form. All peer's skew. If you write all peer's skew, then it means all educational institutes are polyplases. All male are mortal. All peer's individuals are honest. You see, dear aligners, again, all smoking objects are fiery. If there is smoke, then there is fire. It can be said that the above two propositions have the same matter but different forms.  If there is smoke, then there is fire. Number one, here you see, dear aligners, it can be said that the above two propositions have the same matter but different forms. The form of the first proposition is as follows. All is, all as is or peer's skew. You can say, the second proposition has the following form that is if, peer, then peer. Here you see, the logical form is different in case of the two examples. But the matter is same in case of the two examples. Thus, one need to withdraw one's attention from the subject matter of the proposition and concentrate on the way the subject matter is presented in order to recognize the form of the proposition. For this, the use of symbols is indispensable in symbolic logic. Now, you see, examples of logical form. Now, dear aligners, I shall go if he comes. He has come, he has come, therefore I shall go. This is first one.  You will pass, you will pass in the examination. You have studied hard, you have studied hard, therefore you will pass in the examination. You will pass in the examination. So, you see, this one, second one, this is first. In case of an argument, form is expressed in the way in which the constituent propositions are arranged to make propositions. Dear aligners, you see, all the three arguments or all the two arguments have different subject matter but have the same form. The same logical form of the above two examples means this first one, second one is one of hypothetical categorical syllogism. The form can be expressed as if P, if P, then Q, if P, then Q, P, therefore Q. These two propositions can be logically expressed that if P, then Q, and P, therefore Q. You see, but this logical form can be symbolically represented as P implies Q and P, therefore Q. So, this is modus ponens, a valid logical form. The use of symbols reveals the form of the argument. Now, dear aligners, you see, another very, very basic important concept in this unit, that is, that is, relation between logical form and use of symbols. Now, you see, dear friends, there is a close connection between logical form and the use of symbols. Dear aligners, you see, there is a close connection between logical form and the use of symbols. You see, in order to express the form of the proposition and argument, it is necessary to use symbols. Symbolic logic is completely a formal science. In symbolic logic, no importance is given at all to the matter or the elements of the proposition and the argument. It has been observed in order to discern the form of the proposition or the argument, one need to completely withdraw one's attention from the subject matter of the argument or proposition as the case may be and express the same through symbols. The use of symbols makes the logical form clear. Thus, the use of symbols facilitates the discernment of logical form. Modern logic, dear learners, you know perhaps there is a development of traditional deductive logic, which is completely formal in nature, just like mathematics. Like mathematics, it makes use of deductive method. The use of symbols makes the argument free from ambiguities of ordinary language. Now, you see, dear learners, this helps to determine the validity or invalidity of argument by using logical form. Now, dear learners, the words ëvalidí and ëinvalidí are applied to the form of argument and not to the argument that is to the content of the argument. The word ëvalidí implies the correctness of the structural argument, that is the form of the argument, which in its turn depends upon the adherence to certain formal rules. Now, you see, dear learners, there is also another very important concept in this unit that is importance of logical form. The study of logical form is important because it is directly connected with the determination of the validity and invalidity of the argument. If the logical form of the argument is valid, then the deductive argument will be valid and if the form of the argument is incorrect, then the argument is invalid. Therefore, there is a close connection between the logical form and the validity and the invalidity of the argument. Now, dear learners, see, so in this unit, there are some basic points. These basic points are these logical form is the structural synthesis or coordination of the elements of the proposition or the argument as the case may be. Logicians put more emphasis on the concept of logical form rather than on matter or the elements of the proposition or the argument. It is because of the validity of the argument depends on the form and not on the matter. Secondly, modern logic is completely formal in nature. The use of symbols is indispensable because symbols make the form of the argument clear and helps one to withdraw one's attention on the content or matter rather the focus is on the form of the argument which helps to determine the validity of the argument. So, this is all about the unit that is logical form. Dear learners, in order to know this unit comprehensively, you have to read or you have to consult the books like Introduction to Logic written by Irving M. Copy. Another one that is Symbolic Logic Irving M. Copy and Kohen and Karl. Another one you can take Logic Informal Symbolic and Inductive written by Sanda Sakraborty. And another one very important one that is Introduction to Logic written by Harley Patrick J. So, these are very very important books you have to read in order to understand the unit logical form in a very comprehensive manner. So, dear learners, thank you so much for patiently listening this lecture on logical form.


Yeah, bunches of questions that are coming in. Some of the common ones are in terms of what kind of flour do you use and what is the proportion of yeast and what is the proportion of milk or other fats and solids that we can use. So you spoke about it during the presentation also maybe but if you can just want to give it a quick recap. So salt as I said is typically between 1 to 2% of the weight of the dough. So that's how you estimate salt. Sugar to be honest is flexible. I mean as long as you don't want it overly sweet, it's a reasonably flexible range. Yeast very simple. The lesser the amount of yeast you add the longer it will take for your bread to rise and so therefore the more flavor it will have. So in essence it's completely dependent on how much time you have. So if you're on a 2 to 3 hour schedule then use a lot of yeast. Use a tablespoon or one or two teaspoons of yeast. It'll rise really fast and you can you put it in the oven in your time. If you use half a teaspoon or a quarter teaspoon then the rise will take longer but you'll get much more. In fact if you're putting stuff in the fridge add a really really just a quarter teaspoon of yeast. So that's how you think about yeast. So if you want more flavor but you have time on your hand please use the tiniest amount of yeast you can. Remember it's a biological thing it will be fruitful and multiply so you don't need to worry about it. Fantastic. So on the question of yeast we have a couple of questions on you know different between microbe which is the yeast and the baking soda and what amount of baking soda do we use as opposed to what amount of yeast and things like that. So Rachna and Kunal have similar questions. Yes so generally baking soda is usually not more than half a teaspoon to one teaspoon depending on the amount of bread you're talking about. Typical loaf of bread not more than half a teaspoon or so. Baking soda if you're using baking powder which is obviously you might want to use a little bit higher sometimes one or two teaspoons. To be honest if you're baking bread I would avoid the use of chemical leaveners entirely. So that's how you would think about baking soda and baking powder. Baking soda you use a lot less baking soda you use a lot less baking powder you use a lot more so that's a general idea. Yeah also I think one of the things that I've seen a lot people you know you talked about adding that malt powder to break down this thing. So I see a lot of people add a little bit of sugar at this start before they add the yeast so then the yeast sort of acts in the sugar and starts doing a gas burping thing. Yeah so that essentially is a essentially largely just a safety because baking is such a you know no undo buttons kind of finish it kind of endeavor. You want to make sure that the yeast is alive your yeast is not expired right and so normally what people will do is put yeast in a little bit of water or flour or sugar a little bit of sugar add water and and then see if it bubbles up then you know the yeast is alive that's that's all there is to this right so then you can use that right and then you know if you add sugar the yeast will act really fast because the yeast it's ready made food and if you you can do this with flour as well that's what a sourdough starter is but except that now the yeast has to first break down the starch into sugars and then eat the sugar so it's a lot more work right takes 10-15 minutes. So with sugar at least you can very pretty quickly in a couple of minutes tell if the yeast is alive or not. So for most part I mean you know if you have a fresh batch of active dry yeast you can just directly add it to the dough you don't have to do the proving business at all. So that's that's what I think. Kunal is asking is it is it possible to add MSG in place of salt for breaking? Well yes see MSG is about one-third as salty as salt okay only one-third as salty as salt. So to get the to get the enough salt flavor in it so you need to add fair amount of MSG to get the salt part right. The umami part is not as important in fact if you're if you're going to add like if you add a say a teaspoon of salt in some cases for example if you're baking a bread right in my experience a gentle rule so sometimes it's two teaspoons of salt that works out to be about the kind of amount of salt you need in a large loaf of bread. Two teaspoons of MSG will blow you away it'll just taste unnaturally umami so and it'll it'll taste fake so you might want to avoid that. I've never really experimented with it but in a sense umami as a flavor works in things that are very lightly spiced and flavored otherwise where the umami really just amplifies the subtle flavors a lot more. I think bread by itself has such a tremendously rich and complex flavor that I don't see how umami might really amplify that of course you know by all means try a little bit but again MSG devils more than a quarter teaspoon so you might you might anyway then need to add salt in any case. I think it might taste quite nice on a focaccia or something like that so you know just add a little bit of yeah. True although but you know so if you're making like tomato type of focaccia I think there's enough glutamate so the tomatoes yeah yes fantastic okay and and the parmesan cheese right actually parmesan cheese is a much much higher source of glutamates than and tomatoes right so yeah yeah fantastic. A couple of questions on you know what is the amount of whitey wheat gluten that should be added versus can use rava which you sort of answered again but I think it may be just a little fresher and add agar powder instead of gelatin in the bread so these are sort of similar questions. Okay so not sure of agar powder but we'll get to that so whitey wheat gluten there is actually and there are online calculators so rather than just be trying to guess so you can actually search for whitey wheat gluten calculator on google it will give you a sense of how many grams of flour and what is the protein content in your flour currently and what is your target protein content and then it'll tell you how many grams of whitey wheat gluten you need to add for what are 100 grams of flour so there is a calculator available so just google for it it'll tell you how much you need to add but I mean yeah so for a cup a teaspoon is is a good place to start if you don't want to do all of that math I think it's a good place to start and then see if it improves it'll make a big difference. All right fantastic so a couple of questions on soda or soda or sourdough yeah sourdough I'm not pronouncing it properly so one question is on youtube we have they've tried using all dosa batter as starter it was not that great so we won't talk about that and also here back on I think yeah I think how to can you explain how to get the sourdough starter at home how to make sourdough starter at home again. So here's how you so let's start with sourdough dosa so just because it is they are both lactobacilli and yeast they are nothing alike so the the mixture and the so there's so there's this white paper that basically talks about 13 different kinds of bacteria and several kinds of yeast that that are common in a dosa batter or an idly batter right and it's an entirely different set of lactobacilli and different kinds of yeast that operate in the context of bread but also the dosa batter is a lot more lactobacilli heavy than and very little yeast so your dosa batter does not get very alcoholic at all your your sourdough dose get pretty alcoholic of course you know all the alcohol for those of you are tea totalers all that alcohol gets burned off in the in the oven so don't worry about it so you're not you're not eating any alcohol not that it's a bad thing but so so therefore these are very different things so if you I'm not really seen how this might work but yeah I'm sure technically you might try it at the end of the day these are different cultures but at the end of the day the the proof is is in this act of proving that's why they call it proving which is that look I've added the yeast to this dough will it rise right that's the proof right if it doesn't rise then none of this is you know useful right and and secondly while it is rising is it adding that right kind of flavor right so dosa batter is actually significantly sourer than sourdough batter and if your sourdough bread is too sour it's not nice either right so it's a question of figuring that out so on the on the notion of how you actually create a sourdough starter it's actually quite simple so you set a calendar you start you take a glass jar a mason jar and then you essentially start with 50 grams of use some kind of whole wheat flour don't use to refine bleached flour because the atta kind of floors tend to have more bacteria and yeast in them at least for this purpose you'll still use maida for actually making the bread but for the starter culture use atta right 50 grams of atta 50 grams of water it's equal 100% hydration just mix it well and just let it sit in your counter every 24 hours discard half of whatever is there and add your 50 grams of of of flour and 50 grams of water again right so you every day you keep discarding half and add 50 grams so that's the basic idea you'll ultimately end up with like some 75 grams of of a starter right now sorry um yeah 150 grams of starter right so so the whole idea here is that what you're actually trying to do is on day one it's going to be free for all right there's literally millions of varieties of bacteria and yeast that are around right each of them is going to want to eat this essentially free food right so what will happen is that as days pass some of the lactobacteria will start producing enough lactic acid to the point where some of the fungus and some of the other bacteria like okay this is getting too hostile for me so I'm you know I'm out of here right so those will die so and once that happens then the varieties of yeast that can tolerate high enough acidic conditions will then join hands with this and say okay now this is we will form a cartel to keep everyone else up right so that takes anywhere between 4 to 7 days right and the way you test it is basically that every time you feed it in a few hours it should rise and then start to form right it needs to double or triple right if it's not rising enough then your starter is not strong enough unless it rises 2 to 3 times in that bottle it's not strong enough so once it is doing that reliably you just put it in the fridge you need to feed it only maybe once a once a week or so you know in fact I've even fed it sometimes once a month and it's quite fine the general idea is that you take it out of the fridge you feed it you let it you you see that it rises and falls and at that point you use the starter right so by the way so sourdough baking is a is a lot of time okay and it's it's a lot of offline stuff you can do you do other things but it requires a lot of planning many of the things will happen like okay let it sit for two hours please come back after eight hours please let it sit in the fridge overnight so it's a it's a very long process it needs a lot of patience but the final flavor of what it whatever it is you bake I mean there is just nothing like the the level and the complexity the depth of flavor that you get in a sourdough good sourdough loaf is not something you'll ever get in a two to three hour instant focaccia instant kind of bread which is which will still be delicious but nothing like that but yeah but it's a it's a labor of luck okay so over on YouTube we have someone asking my pizza pizza is a bit too easty sometimes what am I doing wrong and we have similar questions of what happens when you add a lot of east and what are the differences of a lot of flour if you use wheat instead of maida in the recipes you given out as I said sir I think you know it's very common in India for people to have this very maida is a villain kind of attitude which is which is I think silly I unless you're eating maida three times a day there's not much of an issue actually if you're eating atta three times a day that's not really great either from a purely a carbohydrate consumption standpoint right you're right I mean if you are someone who consumes a lot of carbs it is better you consume more of atta and less of maida but to say I will not touch anything that has even the tiniest amount of maida I think is is just being ridiculous for most part right if you're into baking I think you should just ignore atta for most part I think as I said you could use 30% of atta and then 70% of maida but anything more you're going to get really really disappointing bread for most part what was the other one how much east to add or is that you can can we get to a point where there's too much east yes yes so so you know too much east so in general as I said quarter teaspoon is probably a good starting point so it'll take a lot more time so the more you add but beyond a teaspoon or two you're going to end up with very fast rice and it just keep continue to keep rising and you'll get very uneven for most part for it to taste yeasty is a situation where you've actually let it ferment for much longer time so that happens when the yeast literally starting to run out of enough sugars in your food and then you're the only thing you're going to be tasting is the yeast in your brain so then at that which point so incidentally by the way dead yeast is package is something called hydrolyzed yeast it's a it's a it's a cheap way for for food companies to say MSG without saying MSG so our bodies have two kgs of glutamates by the way so that's one of the amino acids so if you're a 70 kg person you have two kgs of glutamates so that one gram of that MSG is not going to hurt you yeast is also a biological organism also has generates a lot of glutamates is also made up of glutamate so hydrolyzed yeast yeast extract which you which by the way used as marmite and vegemite in you know Australia and England and so on so that's also great for that so for it to taste yeasty you need it to have over fermented it for most part so that's how you get that see with pizza the the often the problem is that in general of all these things right pizza is actually the hardest to make at home because unlike other things where which operate very nicely between the 200 to 230 Celsius temperature and a half an hour 15 to half an hour big time you can't bake a pizza for half an hour maybe just become bone dry and the vegetables and all the rest of the stuff will the cheese will become stringy and over chewy and the vegetables will burn right but a good pizza is baked for a very short amount of time at a very high temperature so that's why it's really thin that's why you can't really it's very hard to do pizza really well in a home oven unless I mean there are some tricks you can get a baking stone which is which you can preheat so that the bottom of the surface is really much hotter than 200 Celsius so the bread really bakes very quickly and so on but it's it's a lot of work to be honest right or you can preheat the base on a tawa and then bake the pizza on all that but it's never going to be like a typical day opponent in pizza that you get out of a wood fire oven right likewise the same thing with naan or anything else which you you can you can never get a tandoori taste in a regular convection oven because the temperatures are simply not high right so with pizza what happens is that there are too many variables at play one it needs to be thin but at the same time the the pizza dough has to be really fermented for as long as possible right in fact the best tasting pizza often requires 48 hours of fermentation okay right and so therefore if you do all of that and then if you under cook it in a home oven it's going to taste really yeasty and not crisp and well cooked enough right and so all of these could be problems why your pizza might taste yeasty in fact there's a video by adam regusia on youtube where he basically just throws water, flour, salt, yeast no mixing nothing just throws it into like 10 boxes stacks it in the refrigerator and he keeps taking one after every 48 hours to bake pizza right and he was able to make pizza with things that have been rising in the fridge for like two weeks and he says that you know it's pretty really really tasty as well right so but you need a really hot oven so that's the that's the real thing fantastic we have two three questions with to talk about semolina slash rava i use again spoke a little bit about that but if you just want to answer to yeah so essentially so as i said roll of rava is not to add protein so that's you need vital wheat gluten for that rava which incidentally is also made from wheat for most part just a different kind of wheat a slightly lower protein kind of wheat actually i think durum versus emmer or something i forget the exact name so so rava essentially what it does is that it is it's very low on moisture those grains right so when you add the rava unlike wheat flour which you can add water and hydrate rava takes a lot of time to hydrate so when you add it to a dough it still remains in its grainy form right and then when you fry or bake or something like that at that point the temperature is high enough for the water vapor in the water inside that rava granule to become water vapor right so in addition to the carbon dioxide you're basically just adding another backup for you know airing out right so that's one right so especially when you're deep frying a puri and all that you know it's you guarantee to get puffing up if you add a tiny bit of rava healthier is the question is rava healthier than boss i mean you know so you're first of all you're starting with baida right you're adding sugar uh you know this is you know at the end of the day i guess you know the general principle is that if you everything is unhealthy if you eat too much of it so in small amounts if you like someone who enjoys food you know if you're on a if you're on a keto paleo type diet then baking is not for you so in any case so i in my general philosophy is that trying to make baking healthy is a is a pointless exercise just eat moderate amounts rather than you know don't don't eat an entire pizza eat a slice right or you know don't entire entire focaccia just eat a slice and so on but trying to make baking healthier in my personal experience you know there may be people who are healthy bakers and all that but it's it's a pointless exercise if you're using maida you're 500 grams of maida to bake a loaf of bread wondering about whether that one tablespoon of rava is going to impact health or not is is is entirely pointless similar question and then we'll go into a couple of other questions how's commercial whole wheat bread made when you say it's not more than 30 percent aata yeah it is it is made it is made with 30 percent aata and 70 percent maida that's just exactly how it's made right on the other hand so you you can so in fact there are as i said in if you in the west actually whole wheat breads in the west are better because they actually use whole wheat flour which has not undergone the chakki milling so it still has decent gluten formation so you could actually use make 100 percent whole wheat flour it'll be like really dark brown and and still airy and not as dense but that's very hard to do in India because that kind of whole wheat flour is typically not available and if you just have aata and maida this is what you're going to get here so whole wheat flour whole wheat bread in the west is but genuinely whole wheat bread whole wheat bread in India is is 30 percent whole wheat bread okay uh one last question about chapati uh someone on youtube we have a question from wassandhra saying when we store chapati dough in the fridge after a day or two misty this dark dots of a developer what are these are these harmful is it still safe to consume the dough i'm guessing this is i well no actually dark spots white spots generally are mold i mean so darker spots again this is at the risk of giving dangerous advice in general if you if you if you think it's it's not safe please don't eat it but in general it there's a good chance that dark spots tend to be oxidation which is quite okay so white hairy mold stuff you must definitely throw so my guess is oxidation which which is probably mostly okay and plus the dough is going to lose water remember your fridge is actually a dehumidifier so remember that when you actually put dough in a fridge it is always good to add more water to the dough because it's going to lose a fair amount of water in the fridge no matter how i had to keep it because the fridge is a very very low moisture environment it's a dehumidifier right so you should always add more water that's why your chapati dough gets really hard when you keep it in the in the fridge because it'll lose water okay a few questions on the cooking process and utensils and things like that uh can we use cast i have been asked is can you use cast iron utensils in the convection mode in the coffee oven does it depend from brand to brand uh they've got differing opinions so they're confused a little bit if you can clarify yeah absolutely absolutely cast iron is actually perfect see cast iron is a is a is one of those materials where once it gets hot it stays hot for a long time and so uh you you uh given that air is such a poor conductor of heat using cast iron in the oven is actually a perfect honestly right so that's it cast iron maintenance issues are there you every time you do this you are to you know sit and season it and do all of that stuff uh so if you can afford it try and get an enameled cast iron where the maintenance is very very good right so enameled essentially a sort of like a ceramic or a glass layer that's on top of the cast iron so that makes it largely non-stick and it makes it easier to clean and all that while it gives you all the advantages of cast iron so cast iron is actually perfect for convection ovens in fact one way to get decent pizza is to really heat a cast iron really really hot uh on the tawa or anywhere else and then make the pizza in the oven that way you'll actually get a half decent pizza pan pizza my father used to do that because uh he'd taken electricity in this uh you know upturn it over uh open flame and this yeah and then stick oh yes a bit of non uh you know the the non thing on it absolutely and then just it's pretty close to it's and the air is circulating inside the dome so it's just yes absolutely it's a miniature oven actually it's a miniature almost like a tandoor oven see an open flame gets pretty hot right uh upwards you're close to 1,000 Celsius right and so it's a good way to really get uh get that kind of charring and that brown coloring that you need on a naan which otherwise you won't get on a tawa sometimes people also use stainless steel because it's just lighter and easier to flip cast iron is pretty hard to flip unless you have really strong hands so uh so you know you add a little bit of water to the door put it on that stainless steel and then you cook one side and then you just flip the whole thing because you've added water it's going to stick and then you cook it directly over the flame and it's a great way of uh you're making naans on the on the fantastic uh similar question on um on the baking pan or mold uh is alloy steel or cast iron or something else which is better normally baking bakeware is almost always uh mostly aluminium right um i think it's just it's typically cheaper uh and uh uh it's a great conductor of heat right um and so uh they usually don't make the typical bakeware kind of trays and all of that in cast iron because it's just too much high maintenance aluminium is very very low maintenance that way um so the other uh really great material although it's really really expensive is really expensive glass right so there are like trays like lasagna trays and all of that that you can uh that are made entirely out of glass uh Pyrex is the kind of brand and the material but it's very expensive uh but yeah in general i think aluminium is for most part fine don't don't sweat uh i think the marginal improvement that you're going to get from getting a fancy bake tray is very very small uh most bang for the buck is you're going to get is whether you use bread flour versus maida and how long you let it ferment these are the oh and the amount of water you add this is 95% of the effect rest is 5% okay so you don't you know ignore all of that i don't know if this is uh something that we won't talk about here but yeah uh is why is making croissants or croissants or however you want to pronounce it the French people are going to get angry now uh is all the Belgian people i think it's the Dutch people who brought it first to France anyway um is very difficult and why is it oh yes in fact one category of uh good question because you know one category of baked goods we did not uh discuss here are those pastry kind of things and i mean savory pastries like pies and pastries okay um i didn't want to cover it because i didn't think it was very relevant in the large Indian context but you know just so so the general philosophy here is that so we for so far spoke about you have flour you have water right that's your basic thing then you add a little bit of fat and other things to make different kinds of breads right uh if you want to make pastry it's largely flour and fat and very little water so for example we're actually making pasta it's mostly just flour and eggs okay right if you're making pastry it's mostly flour eggs and oil or or some kind of fat butter and so on a tiny bit of water okay so when you actually make knead the dough only with fats gluten development is going to be little or nothing what you actually get is an ultra flaky thing that's ideal for making biscuits ideal for making uh like uh like your uh puff pastry kind of thing now how do you get that puff pastry or a you know in its most ultimate form the croissant effect right of leery layered so the general idea is that you make the dough with a lot of fat already you roll it out okay then you apply a layer of butter you literally take slices of butter put it on top and then you put and you fold it over and then you roll it again and then you add more butter and then you roll it so you keep rolling it till you get like 16 layers of butter now one of the reasons it's nearly impossible to do this at home in India or at least in south India is that you need to work with butter that still remains solid okay uh because the moment it becomes liquid it'll it'll just go into the dough and you don't want that you want the butter to remain solid while you're so the room temperature has to be like 16 so not gonna happen so it's a very european thing right so it has to you you have to literally freeze the butter take it out quickly do it and you know if it's getting too warm put the whole thing in the fridge every once in a while that's why it takes a ridiculous amount of time so the more you roll it the butter will start to melt so they put it in the fridge wait for one hour then take it out then add one more layer of butter flip it over roll it again that's how you make a croissant so it is it is just it is not suitable for home baking at all it is it is an industrial thing you pay lots of people lots of money to do it in an artisanal fashion or I mean of course there are robots in factories that do it now in the US but yes so that's why it's really really hard because it is really it's a very high fat flour very little water layered with butter you know to use other fats that yeah absolutely like butter's just the tastiest yeah this flavor flavor wise it's you know it's that so basically you know that that taste of bread and butter right it's just one of mankind's great combinations okay it is just nothing beats that so no other fat combination yeah you can argue I guess olive oil and you know and bread also is okay good olive oil and all that but nothing like bread butter good butter yeah Tejas has a question you want to type it in Tejas or do you want to ask us directly okay we have another question do you suggest using margarine baking bread margarine okay so in general margarine is so let's first kind of get into what margarine is right so margarine is basically hydrogenated fat yeah so what is hydrogenated fat um I just recently wrote a 500 item thread on fats but margarine so so hydrogenated fat is basically you take plant fats which are unsaturated and then you force hydrogen into them break all those double bonds make them single bonds so you create hydrogenated fat so that plant fats tend to be liquid at room temperature once you pump a lot of the hydrogen into them they become solid at room temperature so that's why margarine and dhalda vanaspati all those are actually that category of hydrogenated plant fats so that you know because solids are easier to transport logistics shelf life and they don't go rancid as well so part of the problem though is that the process of hydrogenation ends up creating ends up creating a variety of fats called trans fats which are not great for health so which is why margarine is really just over in the last few years it's just become completely not very popular and in fact so it's now rebranded as vegetable shortening and many countries you need very specific you have to prove that it contains a very tiny not more than a certain percentage of trans fats so so more than so for example animal fat is generally it does have trans fats naturally so which is why it's not a great idea to use only animal fats as your cooking medium like three times a day use it for special occasions so likewise I think you know so advantage of using shortening is exactly the kind of the croissant kind of situations where you need something that stays solid at room temperature and doesn't melt right so butter tends to melt around our you know at room temperature right so cocoa butter and regular butter the reason we love them so much is that they melt close to our body temperature so you get a melt in the mouth feeling it literally melts in your mouth right margarine and others are slightly higher they melt at a higher temperature so it's easier to do biscuits and so it's called shortening or vegetable shortening if you want right so if you are using that category of thing obviously please check I don't know if the Indian regulations related to trans fats and all that is strict enough whether there's any kind of verification it's you know whether it's you know self verification and all that but you know please be careful so but yeah so if you're making biscuits and all that you would have to it's better to use that kind of stuff yes a couple of questions chop I don't know if you've answered I don't think you've answered this specifically but how's your nutritional yeast different from these kinds of other yeast that we use very different I don't really know my guess is nutritional yeast is probably just dead yeast extract right like your marmite vegemite kind of thing it's just very umami as a funky taste has a lot adds a lot of umami and all that or and and plus you know because it's a it's a biological thing and you know the fermentation reactions produce a lot of very useful things vitamins and proteins and many other things so it's a food supplement in that sense right so my guess is probably that but I don't know for sure what nutritional yeast is we you spoke about how to make pan pizza we sort of spoke about how how do you make pan pizza it's just using overheating an iron or a steel based fan and just sticking dough on this do you know there is a good malt powder available in there do you recommend any yeah there is not there are not too many choices there was only one there was there's one imported here's okay here's a thing about malt powder okay not all malt powders are the same okay you need a variety called diastatic malt powder that has the amylase and it's made from sprouted grains and it and it is useful for this general malt powder is not going to cut it okay it will have no effect so and I found the labeling on in India and Amazon and elsewhere is really really confusing so I ultimately ended up buying the one slightly imported brand that sold for some 400 or 500 bucks but you know and it comes only in like 1 kg and you're never going to use stuff at all but please put it in the freezer is what I would recommend but you need diastatic malt powder if you live outside India you probably get smaller bottles of you know containers in the baking section of your supermarket so in India there's not much choice okay fantastic on youtube we have Ajay asking you what is your favorite german bread is there a favorite german bread for you also question from Vinay asking so whether you end up with wine or vinegar it's just a function of temperature yes yeah pretty much actually in fact the thing is that the acetyl bacta is all over is just everywhere it's in the air and it's everywhere and it just in the moment it finds alcohol at that temperature it's going to start converting it into acetic acid and when I mean alcohol it's not not like 100% proof alcohol which is you know not not practical for any living thing but any kind of any any alcohol like wine and so on anything above a certain percentage of alcohol will not go back which is why your whiskeys and vodkas don't go back per se don't turn into vinegar but wine or beer and others will spoil because of exactly this and so it's just that the acetyl bacta operates at a higher temperature you know your saccharomyces the brewers the brewers yeast operates at a lower temperature in fact in fact the yeast they use for making beer operates in like near freezing like five you know five six Celsius and really really low temperatures so whereas a wine tends to be slightly at the kind of temperature that you can get in an underground wine cellar or you know in fruts that's typically how it is evolved we shall all move then one last question I think and then we'll take a look so when you say animal fat is transferred and vegetable fat gets its gets the transness from hydrogenation which is a better fact from from the health point of view main so again standard disclaimer when people ask health questions please do not ask take health advice from people who are not doctors or nutritionists okay so don't don't do this internet research always so in general so broad principle is that look broad principles are safest things to say are be moderate about your fat consumption is a safe thing to say while you're at it try and use fats that do not have trans fats that's about it occasionally if you're making a dish that uses pork fat or you know goose fat or something like that it is it's tremendously tasty it's a one-off dish it's not something you're going to eat daily by all means that I think it's it's perfectly fine as a day-to-day fat I think in in general I think I tend to be rather than the nutrition I tend to go by the flavor that the fat adds and in general if I'm deep frying anything you actually want a flavorless high smoke point ultra refined plant oil that's essentially what you want okay sunflower oil or something which has no smell no odor completely unrefined and does not smoke till 220 Celsius that's what you need for deep frying please do not deep fry things in extra virgin olive oil or mara check or whatever you know extra virgin sesame oil and things like because those actually burn at very low temperatures and you're going to end up with a lot of nasty stuff if you try to use that for deep frying use it only for mild sauteing and those kinds of uses so I would use a virgin kind of oil like a good quality sesame oil or a good quality ground nut cold press ground nut oil or a cold press mustard oil actually is an interesting exception right so the Bengali seemed to have hit upon an oil that even its virgin version has a pretty high smoke point so you know it's truly a most versatile oil provided you can you are okay with the pungency so that's a which by the way incidentally if you don't like the pungency you can by the way heat it till it smokes and then cool it down and then use mustard oil it won't be as pungent by the way so you can still do that as well so mustard oil is one exception but most of the oils cold press for day to day uses use one refined version for deep frying and things like that okay two final questions and then we close the session sure um are there any perennial kind of grains in use anymore um I don't know so it's actually fascinating thing so there's a there's an interesting I think there was a radio lab episode I think that talks about this that there's actually research underway uh to to actually go out seek out and find grasses that are perennial and then basically take their seeds and then try to grow them uh like you know 3000 varieties a year experiment and see which one's the right one and it's already underway for like a decade now they have a variety of a perennial wheat uh that is marginal that's so by the way perennial no matter how much you modify it and do whatever it is the yield is never going to be as much not more than 30% so it's it's not a practical thing to feed the planet per se uh but even if you take 10% of the land under cultivation of wheat and turn it into perennial wheat that has a tremendous impact on climate change so that's why it's it's considered to be a a big thing uh and apparently the taste-wise and all that it's it's it's pretty much the same uh so people were not able to tell the difference between bread baked from perennial wheat versus annual uh wheat and so on so again this is a sorry it's what dry was right it was just it just mimicked itself to be taste as tasteful as wheat was and then we just missed for what it was yeah yeah I mean so that anyway plants will do those kinds of tricks anyway to to fool I mean evolution tends to play tricks in such a way that you know there is a plants like rice and wheat their evolutionary strategy has essentially got humans addicted to them right so most most of the planet is under cultivation of corn rice and wheat and no soybeans as well right so in that sense yes so but I think from a sustainability standpoint perennial plants would essentially mean that you would need to tell this you won't need to tell the soil um and so that's the that's the promise so it will still be artisanal and expensive but even if you can get the hipsters to eat the perennial wheat uh it will still make a big difference okay I think that's about it unless you have any more questions on youtube no I think we're done and we have also answered most of the questions here on um on zoom and on live uh so that I mean see something on chlorinated water I guess uh chlorinated water if you're using RO filter in India it's not an issue it's going to remove the any chlorine that is there uh but if you're using only a UV filter then you might want to uh you know either use bottled water or something like that at least if you're in India uh but most people in India tend to use a RO filter for most part um if you're in the west tap water tends to be chlorinated so you you might you might want to sort of think about uh either using bottled water or some kind of other filtration system that removes the salts and chlorine and other things is it will it help to warm it up a little bit and then add the not the chlorine yeah so uh warming is not going to change hardness or chlorine levels so yeah because you know see they now use uh they now use something called chloramine which kind of you know really hardy and it kind of stays in the water uh not not as uh uh shall be say uh uh volatile if you so so therefore yeah


Alright friends, so here is another question. This question is asked by one of our students as doubts. So I thought of making a video and discuss with you because this is a slightly different kind of question. So let's read this question. So as you can make out, this question is from the Ray optics chapter. So there is a cylindrical vessel over here whose diameter and heights they are equal. So it is 30 centimeter. So a point P is placed at a distance 5 centimeter from the center. So this point P location is given from the center and I is placed at a position such that the edge of the bottom is just visible. It means that if you have a straight line from the edge of this bottom, let's say this is point number one, this straight line will just pass through the top most portion of this vessel. Then only this point is just visible because if I slightly move down, then this particle or this edge will no longer be visible because there is no straight line connecting one point number one and the eye because the edge will come in between the top most edge point two. Now you need to find out up to what minimum height should the water be poured in the vessel to make the particle P visible. Right now is P visible. So if I connect point P and the eye, the vessel will come in. So the point P is not visible right now. But what will happen if you pour the water? Suppose if you pour the water like this, then because a light can bend now, there need not be a straight line connecting directly point P to the eye but light can travel in straight line in water and then it can travel in a straight line going further in air. So this situation can happen and then point P becomes visible. So we need to find out up to what height edge the water should be poured. Now let us draw this diagram little bit greater in size because we need to show a lot of angles and distances over here. So better to draw it enlarged way. So I draw a beaker or a vessel like this. Now see the location of eye is fixed. Position of eye, how will you get? If you draw a line connecting this point in the edge on this line somewhere the eye is located. Eye may be located at this point. So this is point one and let us say that you have poured the water up to this height. So this is the height of the water, we will call this as H. Now since there is a refraction going on at this point so it is better to show the normal over here. So this is the point P, let us say this is P over here. Now what should happen here is that ray of light that goes from P should refract and then travel in this line to reach the eye. So this is the path of the light from the object P. Now straight away this is an application of Snell's law isn't it? So let me call this as angle I and this as angle R. So at this point of refraction let us call this point number three. So at point three I can write down the Snell's law which is like refractive index of water into sin of I will be equal to refractive index of air into sin of R. Now what is R? R is also equal to that angle because this line is parallel to this line. So hence since this angle is 45 degree even R is equal to 45 degree and refractive index of air this is what one refractive index of water although it is not given in the question directly but I think it assumes that you know it which is 4 by 3. And angle R is also known here 45 degree. So basically what I get here is sin of angle I. So let me put the values so 4 by 3 sin of I is equal to sin of 45 which is 1 by root 2. So sin of I will come out to be 3 divided by 4 root 2. So let me call this as equation number one. Now I need to get the value of sin of I. So if I extend this normal like this this becomes a 90 degree triangle. If I say 3p and 4 3p4 is a 90 degree triangle. So if I know two of the sides I can get the sin of any of the angles in the triangle as a ratio of sides. So let me see what can be done here. So if this is edge if this is edge what do you think this length will be 1 to 4 1 to 4 length will also be edge why because this angle is 45 degree. So I know 1 to 4 distance so if I know 1 to p distance then I will get p to 4 distance. Now in order to get 1 to p distance I first draw a center line over here. Why I am drawing center line because see this 5 centimeter which is given over here that I want to use. So if let us say this is 0.5 I know 1 to 5 distance how much it is it is half of the diameter which is what 15 centimeter ok so 1 to 5 distance is 15 centimeter and I also know p to 5 distance. P to 5 distance is what p is place at a distance 5 centimeter from the center right so p to 5 is 5 centimeter ok. So I have the value of 1 to p as 1 to 5 distance minus p to 5 distance ok so this will be coming out to be 10 centimeter ok so 1 to p distance is 10 centimeter and 1 to 4 is edge. So p to 4 is what p to 4 is 10 minus h centimeter ok now I can write sine of i as what I can write sine of i as perpendicular which is p to 4 that is 10 minus h divided by the hypotenuse that is 10 minus h whole square plus h square fine. So this I get as sine of i now if I use sine of i over here I will get a quadratic question which if I solve I will get the value of h ok. So like this you have to attempt this question so I hope you have learned few things from this particular question in case you have any doubts please feel free to get in touch with us ok thank you.


Welcome to Nation Beat. I am Janelle Norville bringing you this brief on the pulse of our nation and highlights around the heart of St. Lucia. The Government of St. Lucia has made a major investment in the justice system with a $1.5 million rehabilitation of the Niagara Court. A new development project is coming to the south of the island and the Sufra Farmers Market revealed. The Government of St. Lucia has made a major investment in the justice system in keeping with pronouncements to improve conditions in the judiciary. Minister for National Security, Home Affairs and Justice, Senator Hon. Herman Gill Francis, on Monday 21st January 2019 announced the reopening of the Niagara Court following a $1.5 million rehabilitation. The Government continues to make strides towards improving St. Lucia's judicial system. The Minister for Home Affairs, Justice and National Security during a press briefing on Monday indicated that the Government had made a significant injection of funds into the renovation of the Niagara Court. According to National Security Minister, Senator Hon. Herman Gill Francis, the Court has been furnished with the necessities. We have now been able to spend $1.5 million renovating Niagara Court and by the end of this month you would see a refurbished Niagara Court, a fantastic area now that we have looked at it and configured for a courthouse. Arrangements are being made to utilize the court at the Bodilay Correctional Facility in Denry. Minister Francis noted that there are some issues to be ironed out in order to have the court functional. The Bodilay Correctional Facility will be an addition to the Niagara Court of three chambers, as explained by the Minister. There is a backlog, and like I said, the Niagara Court is now going to be, the three courts are going to be there. They don't have criminal cases. They don't have criminal matters. We have the courthouse in Bodilay and sometime this week or next week we are going to be meeting with the Chief Justice to see how we can utilize the Bodilay Courthouse because it is one of the best courthouses in India and it's just the distance that the judges have to travel. But we have to make a sacrifice. Everybody must make a sacrifice for the betterment of St. Lucia. So even if it is far, it is far for the police, it is far for the witnesses, it is far for the judges, all of us must accept that it is time that we bring down the backlog of the cases. The Government of St. Lucia remains committed to improving St. Lucia's justice system. The Ministry of Home Affairs, Justice and National Security and by extension the rules in Lucia Police Fort assures the public that everything is being done to not only calm down on crime, but to bring perpetrators to justice. Minister for National Security Senator Honourable Herman Gil Francis expressed condolences to the family of the late Bob Hathaway, adding that law enforcement has been working assiduously on the case. We would always find negative press when one of your loved ones or your countrymen have come to an end in the manner in which Bob passed away. So I think that is understandable but we as a local press and we have to look at it and maybe look at it in such a way that we send the truth out there and make persons in the wider world know that St. Lucia is not as dangerous as persons are claiming it to be. If you look at the list that came out with the 25 most dangerous countries in the world, St. Lucia is at 19. There are several other Caribbean countries that are way ahead of St. Lucia. That is no comfort to us. We need to get out of that list completely and we are working towards that. The Minister for National Security also assured that the safety of nationals and visitors alike are of top priority. When you look at the circumstances, I think our tourists are safe. They come to St. Lucia and they enjoy themselves. Bob has been here for a number of years and like I said, I treat him as a local, a St. Lucia. So it is not that we are attacking or getting at British individuals or visitors. That is not so. So I don't think there would be any big fallout from that incident. Senator Honourable Herman Gill Francis, Minister for National Security. A new development project is coming to the south of the island and Invest St. Lucia has expressed immense excitement touting the project as one of the people at its centre. The project forms part of a host of developments being facilitated by Invest St. Lucia. Invest St. Lucia, the official promotion agency of the Government of St. Lucia, held a press conference to update the public on the ongoing projects, pipeline projects and investment opportunities for 2019. The pull of the Caribbean, a fully integrated development in viewfort that includes the Royal St. Lucia Tuff Club, is currently under construction and approximately 100 workers are employed. A luxury resort branded by Femont is being constructed by the GP Group and is expected to be completed in 2021. The project will be located in Sunset Bay Schwazel and will be the second Femont in the Caribbean. Roderick Cherry, CEO of Invest St. Lucia, explained that Femont St. Lucia will compromise up 93 rooms, 43 bungalows and 40 villas. The project has approval in principle from the DCA and have completed an EIA on the site which highlighted some development issues that would impact the project, as such the design and layout of the hotel had to be recommissioned with the approval of Femont. The redesign required additional property which was then vested to Invest St. Lucia and the property has been transferred to the investor and we are working in conjunction with the residents to effect relocation. Point Saab lands owned by Invest St. Lucia were initially emacked for the DSH project, however the lands have been repurposed and will be used for a new development by Invest St. Lucia. We have entered contractual arrangements with a company called OBMI and they are doing the master plan concept for that area. So I think in a couple of weeks time we will introduce OBMI to you and thereafter we will be facilitating discussions with the community so they can have input into the design of what we finally put in there. Cheri also explained that a business hotel at Point Seraphine, a luxury hotel at Cannell's Miku and a fixed based operator FBO facility at the Uranora International Airport are all in the approval stage. From the government's information service, I am Anisia Antoine reporting. No one ever reads the fine print but if you use a cell phone, landline, the internet or cable TV, read the terms of the service contract carefully and pay attention to the type of service, the length of the contract, contract renewal, penalties, fees for services, termination and reconnection, fee increases and how much notice is required, the option not to receive advertisements and sharing personal information with third parties. Do not sign a contract that you are not satisfied or comfortable with. This message is brought to you as a public service announcement by Ectel, the NTRC and this station. Welcome back. In keeping with changes in international oil prices and the government's application of the modified market pass through petroleum pricing mechanism, the retail price of LPG 20, 22 and 100 pound cylinders, kerosene, gasoline and diesel remains unchanged from Monday, January 21, 2019. The 20 pound LPG cylinder is $32.91, the 22 pound, $36.48, the 100 pound remains $204.95, kerosene is $9.50 per gallon, gasoline and diesel remain $13.95 per gallon at the pumps. The next adjustment of the retail prices of fuel products will be Monday, February 11, 2019. The constituency of Grozile now boasts five ICT centres thanks to the efforts of Parliamentary Representative Hon. Leonard Montute and over in Souffre, a new farmers market is on stream. GIS's Davina Lee has more in this roundup. In the span of just two weeks, the Hon. Leonard Spider Montute, Member of Parliament for Grozile and Minister for Equity, Social Justice, Local Government and Empowerment opened five ICT centres in the communities of Le Bon, Deramo, La Fe, Riviameter and Grand Riviera. According to the Minister, he looks forward to our youth utilising those centres not only for recreation but also to access educational and entrepreneurial opportunities. On Wednesday, January 23, 2019, the Department of Infrastructure will officially sign contracts and launch the Millennium Highway and West Coast Roads Upgrading Project. This signals immediate commencement of work and will inject approximately $115 million into the local economy. Work will include the complete rehabilitation of the Millennium Highway, reconstruction of the West Coast Roads from Curvy Sack to Souffre, design for the construction of the new Anselary Bridge and a robust island-wide road safety programme. This work will be done with grant funding from the United Kingdom Caribbean Infrastructure Fund UKCIF. The Hon. Harold Stanislaus, Member of Parliament for Souffre and Minister in the Ministry of Agriculture, Fisheries, Physical Planning, Natural Resources and Cooperatives recently shed plans for the Souffre Farmers' Market. In accordance with the government's policy of no sector left behind, a permanent sheltered facility on Old Trafford will be constructed to create a safer and less restrictive atmosphere for the town's produce vendors to conduct business. The facility will accommodate weekday and Saturday vendors. Construction will commence in the coming weeks. Wasco went above and beyond to say thank you to the individuals and departments who played a crucial role in the company's growth and development over the last financial year. As the sole provider of water in the country, General Manager of Wasco, Edmund Rages, felt it was more than necessary to keep employees motivated and to recognise them for their individual and collective efforts to improve customer service, operations and the overall image of the company. Tonight is indeed extraordinary because it is a night dedicated and set aside by the Board and Management for all of us as one to celebrate our collective achievement to recognise our standing team and individual performances to dine and to relax. This date, 12 December, has become linked and associated with Wasco's annual dinner and recognition ceremony. And so we would like to keep it that way, meaning that you mark your calendar every year on this occasion, the 12th, as Wasco's Day. Over 20 employees were recognised for their outstanding achievements in various categories, including long service, excellence in customer service, department of the year, company driver of the year and manager, supervisor and employee of the year, respectively. Chairman of the Board of Directors Francis Denbow congratulated employees for their sterling contribution to the company to date. This year was particularly challenging as we were tasked in the execution of several important water redevelopment projects in Barbano, Dennery, the JCD, Meekood and within short the Viewfort area. On August 2, 2018, we had the first successful annual general meeting of Wasco since the incorporation of the company on November 1, 1999. The Honourable Minister for Natural Resources Ezekiel Joseph was present at the ceremony and highlighted the significance of recognising those who go the extra mile to boost the development of an organisation, particularly one as important as this one. That provide a very essential commodity, water. And I've said before and I'm going to say it again, I can live in a house without electricity, but I cannot live in a house without water. Wasco officials also took the opportunity to announce the commencement of several huge projects including the judging of the John Compton Dam and the $65 million water redevelopment programme to start in the first half of this year. That's Nation Beat. Join us next time on NTN at 7.30pm with a repeat at 7.30am and on this station as we fill the pulse and heart of our community. You can also catch up with us anytime on the St Lucia Government Facebook page or YouTube channel. I am Genel Norvel.