ECE SEMESTER NOTES DSP SIGNALS AND SYSTEMS COMMUNICATIONS ANTENNA NOTES

ECE
ELECTRONICS AND COMMUNICATION ENGINEERING

ALL semester Notes You can Download Here...Notes will be very simple.It Contains Important Concept , Block Diagram and Sub headings....It is very useful during exam time to study....

Semester	Syllabus
Semester – 1	HS6151 Technical English MA6151 Mathematics PH6151 Engineering Physics CY6151 Engineering Chemistry GE6151 Computer Programming GE6152 Engineering Graphics
Semester – 2	HS6251 Technical English MA6251 Mathematics PH6251 Engineering Physics CY6251 Engineering Chemistry EC6201 Electronic Devices EE6201 Circuit Theory
Semester – 3	MA6351 Transforms and Partial Differential Equations EE6352 Electrical Engineering and Instrumentation EC6301 Object Oriented Programming and Data Structures EC6302 Digital Electronics EC6303 Signals and Systems EC6304 Electronic Circuits- I
Semester – 4	MA6451 Probability and Random Processes EC6401 Electronic Circuits II EC6402 Communication Theory EC6403 Electromagnetic Fields EC6404 Linear Integrated Circuits EC6405 Control System Engineering
Semester – 5	EC6501 Digital Communication EC6502 Principles of Digital Signal Processing EC6503 Transmission Lines and Wave Guides GE6351 Environmental Science and Engineering EC6504 Microprocessor and Microcontroller
Semester – 6	MG6851 Principles of Management CS6303 Computer Architecture CS6551 Computer Networks EC6601 VLSI Design EC6602 Antenna and Wave propagation Elective I
Semester – 7	EC6701 RF and Microwave Engineering EC6702 Optical Communication and Networks EC6703 Embedded and Real Time Systems Elective II Elective III Elective IV
Semester – 8	EC6801 Wireless Communication EC6802 Wireless Networks Elective V Elective VI
Elective -I	EC6001 Medical Electronics EC6002 Advanced Digital Signal Processing CS6401 Operating Systems EC6003 Robotics and Automation
Elective -II	EC6004 Satellite Communication EC6005 Electronic Testing EC6006 Avionics CS6012 Soft Computing IT6005 Digital Image Processing CS6013 Foundation Skills in Integrated Product Development
Elective -III	EC6007 Speech Processing EC6008 Web Technology EC6009 Advanced Computer Architecture EC 6010 Electronics Packaging EC6011 Electro Magnetic Interference and Compatibility
Elective -IV	EC6012 CMOS Analog IC Design EC6013 Advanced Microprocessors and Microcontrollers EC6014 Cognitive Radio EC6015 Radar and Navigational Aids EC6016 Opto Electronic Devices
Elective -V	EC6017 RF System Design CS6003 Ad hoc and Sensors Networks GE6082 Indian Constitution and Society EC6018 Multimedia Compression and Communication GE6075 Professional Ethics in Engineering GE6083 Disaster Management
Elective -VI	EC6019 Data Converters CS6701 Cryptography and Network Security GE6757 Total Quality Management MG6071 Entrepreneurship Development MG6088 Software Project Management GE6084 Human Rights

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Mushroom Gravy

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion 

1 1/2 tablespoons chopped fresh sage

1/4 teaspoon salt

1 (8-ounce) package presliced mushrooms

1/4 cup Madeira wine or dry sherry

3 cups Roasted Chicken Stock 

1 1/2 tablespoons all-purpose flour 

2 tablespoons water

2 tablespoons butter 

1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Note:

Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the Roasted Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or add none at all.

Mushroom Gravy

ref :http://www.epicurious.com/

INGREDIENTS

• 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems)
• 4 large garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 tablespoon soy sauce
• 1/2 cup dry red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
• 1/2 teaspoon sugar
• 2 tablespoons finely chopped fresh parsley leaves

2. PREPARATION

   1. 1. Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
      2. Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
      3. Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.

MILKY MUSHROOM FARM

REFERENCE: http://nrcmushroom.org/

White milky mushroom (Calocybe indica) Milky mushroom (Calocybe indica) can be grown on wide range of substrates as in case of oyster mushroom. It can be grown on substrates containing lignin, cellulose and hemicelluloses. Substrate should be fresh and dry. Substrates exposed to rain or harvested premature (green color) are prone to various weed moulds which may result in failure of the crop. It can be grown on straw of paddy, wheat, ragi, maize/bajra/cotton stalks and leaves, sugarcane bagasse, cotton and jute wastes, dehulled maize cobs, tea/coffee waste etc., However cereal straw (paddy/wheat) easily available in abundance, is being widely used. Straw is chopped in small pieces (2-4cm size) and soaked in fresh water for 8-16 hours. This period can be reduced when pasteurization is to be done by steam. Main purpose of soaking is to saturate the substrate with water. It is easier to soak if straw is filled in gunny bag and dipped in water.

Pasteurization The purpose of pasteurization is to kill harmful microbes. This can be achieved in two ways. Hot water treatment Water is boiled in wide mouth container and chopped wet straw filled in gunny bag is submersed in hot water for 40 minutes at 80-900C to achieve pasteurization. This is very popular method particularly with small growers. Steam pasteurization Wet straw is filled inside insulated room either in perforated shelves or in wooden trays. Steam is released under pressure from a boiler and temperature in side substrate is raised to 650C and maintained for 5-6 hours. Air inside the room should be circulated to have uniform temperature in the substrate. Sterilization Substrate is filled in polypropylene bags (35x45cm, holding 2-3 kg wet substrate) and sterilized at 15 lb psi for 1 hour. Once pasteurization/sterilization is over straw is shifted to spawning room for cooling, bag filling and spawning.

Spawning and spawn running Spawning methods are similar to that mentioned in case of oyster mushroom. In case of sterilization of pp bags in autoclave either surface or through spawning should be done. Higher spawn dose 4-5% of wet substrate is used. After spawning bags are shifted to spawn running room and kept in dark where temperature 25-350C and relative humidity above 80% are maintained. It takes about20 days when substrate is fully colonised and bags are ready for casing. Bags are shifted to cropping room for casing and cropping.

Casing Casing means covering the top surface of bags after spawn run is over, with pasteurized casing material in thickness of about 2-3cm. Casing provides physical support, moisture and allows gases to escape from the substrate. Casing material (soil 75% + sand 25%) with pH adjusted to 7.8-7.9 with chalk powder is pasteurized in autoclave at 151b psi for one our or chemically treated with formaldehyde soln (4%) about a week in advance of casing. Solution should be enough to saturate the soil. It is covered with polythene sheet to avoid escape of chemical and at a interval of 2 days soil is turned so that at the time of casing soil is free from formalin fumes. Bag’s top is made uniform by ruffling top surface of the substrate and sprayed with solution of carbendazim (0.1%) + formaldehyde (0.5%). Casing material is spread in uniform layer of 2-3 cm thickness and sprayed with solution of carbendazim and formaldehyde to saturation level. Temperature 30-350C and R.H. 80-90% are maintained.

Cropping It takes about 10 days for mycelium to reach on top of casing layer when fresh air is introduced while maintaining temperature and R.H. as above. Light should be provided in long time. The changes thus made in environment, result in the initiation of fruiting bodies with in 3-5 days in the form of needle shape which mature in about a week. Mushrooms 7-8cm diam. are harvested by twisting, cleaned and packed in perforated polythene / polypropylene bags for marketing. Mushrooms can also be wrapped in kiln film for longer storage.

Cultivation of Milky Mushroom

Cultivation of Milky Mushroom

 reference:http://www.iihr.res.in/

The cultivation technology of Calocybe spp. commonly called as Milky mushroom has been standardized on locally available substrates. This is the first Indian mushroom variety to be commercialized by IIHR. This variety is a tropical species and has excellent shelf life. The flow chart of the technology is as follows.

Substrate preparation

(Paddy or wheat straw)

Chopped in small (1-2cm pieces), soaked in water for 2-3 hours

Substrate can be pasteurized by hot water (80°C) for 2hours (no prior soaking required in this case), suitable for small scale production OR steam pasteurization at 80°C for 2 hours (in autoclave or special steam chambers), suitable for semi-commercial production OR sterilized in an autoclave (after filling in PP bags, plugged with cotton) at 121°C, 15 lb pressure for 15 minutes (best method for commercial production)

Hot water pasteurization      steam pasteurization        sterilization   

Fill one Kg pasteurized substrate (65% moisture) in Polypropylene bags, plug with non-absorbent cotton

Spawning (Aseptically, @ 5% of wet substrate) while filling in bags in pasteurization method OR top spawning in sterilized method

                       

        

Spawning in pasteurized bags         Top spawning in sterilized bags

Spawn running in dark room (30-38°C, 25-30 days)

Casing with a mixture of red soil or red soil+ Decomposed coir compost (1:1), pH 8.0

Shift to cropping room after casing, 30-38°C, humidity 80-85%, light, ventilation

Pinhead initiation (7-10 days after casing)

 

Harvesting (3-4 days after pinhead initiation, 30-38°C, humidity 80-85%, light, ventilation)

Sold as fresh, dry mushroom or as mushroom products