REQUIREMENT OF A MESS 1.

General principle The general principle on which the layout of troop languor should be based on areas under :(a) A well ventilated spacious and fly proof cook house and a separate dining hall with axillaries adjacent to it. (b) Provision of a minimum number of cook house and dining halls whenever possible. This would help in the economy of fuel, standardization of messing,traing of cooks and general administration. (c) Separate places within the cook house according to the nature of work. (d) Preparation, cooking, storage, distribution and dining to be done above ground label. (e) Provision of hot meal. (f) Provision of clean cold water at all times.

(g) Proper collation of swill. (h) Cleaning, washing and sterilizing facilities for mess utensils and equipment. (i) clean surrounding.

(j) Centra l location. 2. Cook house :- A good cook house should have(a) Cook Room :-A room to keep the personal clothing of cooks to change into working uniform before commencement of work. it should be near the entrance of the cookhouse. (b) Ration store: - (i )Sufficient shelves and duck boards. (ii) Separate containers for each commodity ration. (iii) A separate store for fresh vegetables. (c) Preparation Room: -It is necessary for carrying out the initial preparation of food stuffs prior to their cooking. It should have:- ( i) Table for preparation. (ii) Cutting and chopping boards. (iii) Washing facilities. (iv) Sufficient number of bins to collect the cutting. (v) Peeling cutting and grinding equipment. (d) Utensils and equipment store:-To store the utensil and equipment in proper order when not in use. (e) Cooking Range :- Depending on the nature of the fuel and the number of dining member, standard cooking ranges should be available. (f) Service Counter Cum Hot Case:-A service counter between the cookhouse and dining-hall is necessary for:-(i) To keep food warm after cooking. (ii) For satisfactory distribution of meals to dining members. (iii) To store food for late comers. (iv) To ensure hygiene condition during service of food. (g) Washing Room:- To clean all the utensils, equipment used for working in the cookhouse. It should have:- (i) Sufficient number of racks and cleaning material. (ii) Scrubbing and washing facilities. (iii) Adequate running water and proper drainage system. (h) Fuel Store:-This should be separate and must have the entrance from outside the cookhouse. This allows for greater cleanliness in the cookhouse

CALORIE CHART & SPECIFICATION NUMBER

S. No 1 2 3 4 5 6 7 8 9 10 12 13 14 15 16 17 18 19 20 S.No 1 2 3 4 5 6 7 8 S.No 1 2 3 4 5 6 7 8 9

FRUIT Amla Apple Banana ripe Date dried Grape Guava Jack fruit Lemon Litchi Mausambi Watermelon Mango ripe White melon sea Orange juice Orange Papaya ripe Pineapple Pomegranate Custard apple PULSES Bengal gram dal Black gram dal Green gram dal Lentil Peas dried Kidney beans Arhar Soya bean CEREALS Raw rice Atta Maida Suji Oatmeal 5 Slices of Bread 1 gm Protein 1 gm Carbohydrate 1 gm Fat

CALORIE 58 59 116 317 71 51 88 57 61 04 16 74 607 09 48 32 46 65 104 CALORIE 312 347 348 348 350 346 333 432 CALORIE 345 341 348 348 374 275 04 04 09

S. No 1 2 3 4 5 6 7 8 S. No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29

MILK(PDT) Milk(B) Milk(c) Curd Butter Milk Cheese Kheer Khoya(b) Khoya(c) ITEMS Atta Flour Bread Biscuit(BT) Biscuit(Fan) Biscuit(Sak) Rice Dal Firewood Charcoal Coal Butter Ghee/Oil Chicken Meat(f) Fish(F)(P) Eggs Potato Onion Veg(T/D) Coffee Fish(T/D) Ice Lime juice M/Box Meat(T/D) Butter(T/D) Milk (Pdr) Milk (Con)

CALORIE 111 67 60 16 348 375 413 176 Spec No 04 79 25 19 20 21 203 61 725 37 46 27 92 39 123 76 65 192 179 237 48 78 105 113 122 124 28,27 127-B 127-B

S. No 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46

ITEMS Milk(C) Milk(B) Milk(TD) Peas(D) Coco PDR R/oil Fruit Salt Rum Salt(R) Rock salt Sugar (B) Sugar (W) Vege Tea Liquor(S) Fruit(TD)

Spec No. 126 125 127 188 194 149 88 209 204 210 211 216 217 236 224 119 84

RATION ENTITLEMENT

*** S.No 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 18 19 20

Auth:- AFI-= 4/S/98 1/S/71 18/S/68 7/S/74 4/S/69 GOI letter No.* RATON OFFICER CADET AIR MAN DSC NC(E)S SPORTS MAN Cereal .450 .510 .600 .620 .600 .500 +.150 R/oil .080 .090 .080 .080 .070 .070 Sugar .090 .100 .070 .090 .090 .090 Dal .040 .040 .090 .090 .090 .090 Salt .020 .020 .020 .020 .020 .020 Tea .009 .009 .008 .009 .008 .008 i/L Coffee .0036 .0036 .005 .004 Nil .005 condiment .020 .020 .016 Nil .016 .016 LPG .150 .150 .125 .125 .290 Milk(Veg) .500 .680 .350 .220 .230 .730 I/L Milk Pdr .073 .046 .036 .033 .100 I/L Milk T/D .200 .270 .150 .090 .092 .290 Milk (Tea) .250 .570 .190 .250 .190 I/L Milk Pdr .036 .022 .036 .028 IL Milk T/D .100 .170 .065 .090 .080 N/Mul .060 .060 .030 .030 I/L Cheese .050 .050 .025 .025 Jam .028 .010 I/L R/oil Same .014 .014 Cornflake .030 .030 Nil Nil Nil Nil Daliya & Sago .020 .020 Nil Nil Nil Nil I/L Semolina/Jelly .007 .007 Nill Nil Nil Nil I/L Corn .007 .077 Nil Nil Nil Nil flour/Custard 21 M/Box 02 02 02 02 02 22 Egg 02 2 ** 03 03 02 23 Meat D .260 .340 .180 .110 .100 .200 24 I/L Meat D .070 25 I/L Meat TD .200 .110 26 I/L Fish (F) .430 .160 .170 27 I/L Fish TD .13028 I/L Fish (W) .600 .200 .180 29 I/L Fowl (L) .350 .240 .156 .135 30 I/L Fowl (D) .175 .260 .125 .078 .140 31 I/L Egg 04 08 03 03 02 04 32 I/L Meat on hoof .640 .445 .275 .200 33 vegetable .170 .230 .160 .170 .180 .180 34 Potato .110 .110 .110 .110 .110 .110 35 Onion .060 .060 .060 .060 .060 .060 36 Fruit Citrus .110 .110 .050 .049 .050 .150 37 Fruit Non-citrus .230 .230 .100 .098 .100 .300 38 Butter/Butter TD .020 .030 I/L Jam .025 *1001/2/SSCB/4011AD(MSII dt 31 Aug 1984) **Thrice in a week & 1 Four times in a week.

HOSPITAL RATION ENTITLEMENT AUTH:-AFI-1/S/70 S.NO RATION O-Diet 01 Cereal .600 02 Oil hydrogenated .060 03 Cereal for pudding .030 04 Dairy product/milk fresh (d) .440 05 Butter .030 06 Egg 02 07 Meat/Poultry/Fish/Meat(f) with bone .230 08 Fruit fresh variety .230 09 Vegetable fresh .110 10 Potato .110 11 Onion .060 12 Dal .060 13 Sugar .090 14 Jam/Honey/Marmalade/Golden syrup .028 15 Tea .009 16 Condiment .014 17 Salt evaporated .020 18 Firewood 1.400 19 Jelly 20 Cereal for Breakfast 21 Bread (b) 22 Chicken(D)/Fowl(D) 23 Fish(f)/Fish TD 24 Cream 25 Achar -

C-Diet .260 .060 .030 1.100 .030 03 .230 .230 .170 .060 .060 .060 .090 .028 .009 .014 .020 1.400 .170 .057 .170 .040 .040 -

F-Diet 1.540 02 .230 .230 .090 .007 .015 1.400 .280 -

T.B. Patient .340 .060 .030 1.100 .028 02 .230 .230 .230 .110 .060 .060 .090 .028 .009 .014 .020 1.400 .110 .050 .028 .010

Some line ( House-Keeping) Horizontal Line Circular Diagonal Radiating line Cascading/Hanging Line Vertical Line

Their Meaning Restful & Calm Satisfaction/Completeness Movement/force Alertness & Activity Depressive Mood Stately & Bold Character

Color scheme may be monochromatic /polychromatic

Red Blue Yellow Orange Magenta Black White Grey

Love & Bravery Serenity Cheerfulness & youthfulness Courage, Energy & Hope Richness & Luxury Mysticism & Drama Purity & Delicateness Mildness & Restraint

Voucher:- IAFF(P) 1,3,5,9,10,12,13,14,16,17,23,28,29 & 42. IAFF(O) 302,304,307 & 308. IAFF(Q) 402,406,407,440,440-A,440-B,441,444,446,447,448,466 & 481. IAFF(F) 1516,1518,1523,1526 & 48. IAFF(T) 790,791 & 901. IAFF(AT) 1351,1362 & 151 IAFF(M) 624. IAFF(S) 1101. Document held by parent unit:IAFF(P)-17 :-PUNISHMENT, IAFF(P)-16 :-ALL PERSONAL PARTICULAR INCLUDING CHANGE IN PARMANENT ADRESS & NEXT OF KIN. IAFF(P)-25 :- REGULAR ENGAGEMENT PERFORMA, EXTENSION OF SERVICE PERFORMA. IAFF(T)-790 & 791 :-SERVICE TRADE EXAM & RESULT. IAFF(P)-42 :- AFMS(F)-48 :PERSONAL MEDICAL OCCURANCE. AF(I)F-182 :- Document held by Individual : IAFF(F)-1526 (Part-1) :-Pay Book, IAFF(F)-1526 (Part-2):-.. IAFF(Q)-466 :- Service Kit Book. IAFF(Z)-2015 :- Pay Slip. Service document are preserved in original for 25 years after the discharge of the individuals. NOTE;- (a) According to section 34 & 39 AF Act 1950 is for AWL & Desertion. (b) Assessment upto Sgt :- 31 Oct. (c) MWO/WO/JWO :30 Nov. Type of Court-Martial:(1) General Court-Martial. (2) District Court-Martial. (3) Summary General Court-Martial. 1. Composition :-(a) Legal min (b) Length of commission. (c) Judge advocate. (d) Member of unit. 2. Conveying Authority 3. Jurisdiction. Note :1. Summary Disposal. 2. Minor punishment may be awarded by CO/Sub-Ordinate Commander as per sec 82 of AF Act. 3. Disposal of charge against MWO/WO is governed by sec 86 of AF Act. COMMANDING OFFICER AUTHORITY COMPETANT (a) Sqn Ldr/Above (b) Flt Lt (c) Below the rank of Flt Lt PERSON WHO MAY BE PUNISHED NCO & Aircraftman NCO & Aircraftman NCO & Aircraftman PUNISHMENT -

Sub-Ordinate Commander AUTHORITY COMPETANT (a) Officer of the rank of Flt Lt & Above (b) Officer below the rank of Flt Lt PERSON WHO MAY BE PUNISHED NCO & Aircraftman NCO & Aircraftman PUNISHMENT -

NOTE:1. A court of inquiry on flying accident is death with IAFF(AO)-1243. 2. The action to be taken when a person is likely to be blamed has been specified in the regulation of IAF Para 317. 3. A summary of evidence is recorded on plain toolscap sheet of paper. OFFENCES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Offences related to enemy. Offences punishable more severely on active service. Mutiny. Desertion and Absence without leave. Disobedience to authority:- (1) Striking/Threatening to a superior officer. (2) Disobedience to a superior officer. (3) Insubordination and Obstruction. Offences against enrollment. Disgraceful conduct. Intoxication. Arrest and Custody. Offences against property. Extortion and Corruption. False accusation and falsification of document. Offences related to court-martial. Violation of good order and Air Force discipline. Attempt to comment on offence/abatement of an offence. Civil offence. Miscellaneous offences. Found Guilty:(!) P(13) and (PS) 1651 in the case of commanding officer. (!!) P(13) and (P) 24 in the case of subordinate commander. Not Guilty:(!) case dismissed written in the above form. (!!) Indian official secret act 1923 came into force in 1925. AWARD S.No 01 02 03 04 05 06 07 08 09 10 AWARD PVC (Paramvir Chakra) MVC (Mahavir Charka) Vr C (Vir Chakra ) AC ( Ashok Chakra) KC ( Kriti Chakra) SC ( Surrya Chakra) PVSM (Param Vishisht Seva Medal AVSM (Ati Vishisht Seva Medal) VSM (Vishisht Seva Medal ) VM ( Vayu Sena Medal ) SIZE 1 & wide 1 & wide 1 & wide 1 & wide 1 & wide 1 & wide COLOR Purple Orange & White Blue & Orange Green & Orange line Green & Orange line Green & Orange line Remarks Valour Plotty & Renunciation Devotion & Renunciation G-Auspiciousness O- Renunciation & Sacretion *4-Divided into segment by 1 *5-Divided into segment by 2 *6-Divided into segment by 3 *7,8,9 &10 are being made Eligible in AF Act 1952.

GENERAL AWERENESS:1. Indian sundhrust committee (Skeene committee) set up in 1925 by sir Andrew Skeene. 2. 1930, six Indian selected by GOI- They are:- (a) H C Sarkar (b) Subroto Mukherjee (c) Bhupinder Singh (d) Awan (e)Amarjeet Singh (f) Tandon. 3. The first equipment officer in IAF- Tandon. 4. 22 Hawai Sepoys were selected on 19 Jan 1932 trained at Karachi on monthly salary of 19/-. 5. IAF Bill was passed on 4 Apr 1932 to form a separate IAF. 6. GOI Gazette Notification No. 565 of 132. 7. No. 1 Sqn (A Flight ) of IAF at Drigh Road, Karchi. It consists of 4 Wapati aircraft, 6 officer and 22 Airmen. 8. The late Air Marshal Harjinder Singh and Jaswanth Singh were among those 22 Hawai Sepoy. 9. The more Flight (B & C ) were formed and added to No. 1 Sqn in 1936. 10. Flt Lt S Mukherjee was the first Indian to be appointed as commanding officer of the Sqn in 1939. 11. Sx Coastal Defence Flight were formed at :- (a) Madras (b) Bombay (c) Calcutta (d) Cochin (e) Karachi (f) Vishakapatanam with Wapati and Atlanta. 12. In Sep 1939,It consists 1 Sqn, 16 officer and 144 Airmen. 13. By Oct 1943, It consists 8 Sqn with 911 officer and 40146 Aiemen. 14. Burma Compaign = 1941. 15. RAIF = 12 Mar 1945. 16. Sqn Ldr Majumdar was the first IAF officer to be awarded the Distinguished Flying Cross ( DFC ). 17. In 1946, No. 4 RAIF Sqn formed part of the occupation Forces in Japan. 18. In the partition of the country, We lost 2 Sqn to Pak and left with 7 Fighters and 2 Transport Sqn. 19. The first Chief of Air Staff in independent Indian was Air Marshal :-Thomas Elmhirist. 20. 2nd CAS Ivelaw Chapman. 21. 3rd CAS G E Gibbs. 22. The first Indian CAS Air Marshal Subroto Mukherjee took over the charge on 1st Apr 1954. 23. The first Air Chief Marshal Arjan Singh. 24. Air Chief Marshal P C Lal 1971. 25. Operation & Training Command were formed in 1949 and Maintenance Command in 1955. 26. Pearl Harbour = 07 Dec 1941. 27. The Swaraj Party = 1923-25. 28. Meerut Conspiracy Case = 1929. 29. The Lahore Conspiracy Case = 1929. 30. Civil Obedience = 12 Mar 1930. 31. First Round Table Conference = 1930. 32. Gandhi Irwin Pact = 05 Mar 1931. 33. Second Round Table Conference =1931. 34. Arrest of Mahatma Gandhi = 1932. 35. The British Queen took the title Empress of India in = 1877. 36. All Import and Export duties were waived at = 1883. 37. The adopted son of the last Peshwa Baji Rao-!! =Nana Sahib. 38. The Hindu Widow Re-marriage Act = 1856. 39. Era of three Ps ( Pitition,Prayer & Protest ) = 1885-1905. 40. Ilbert Bill = 1883. 41. Russia was defeated by Japan = 1905. 42. Morley-Minto Reforms = 1909. 43. Which period regarded as Gandhi Era =1919-35. 44. Chaura-Chauri event = 08 Feb 1922. 45. Purna Swaraj = 26 Jan 1930. 46. Nehru Report = 1928.

APPENDIX B TO AIR FORCE INSTRUCTION NO. 18/S/68 Suppliments of the basic ration for Indian airmen to be issued when engaged on duties involving strenuous exertion. COMMODITY SCALE/DAY 1. Atta / Rice 60 gm 2. Dal 10 gm 3. Ghee / Cooking oil 04 gm 4. Sugar 10 gm. NOTE :- ( Officer + SNCOs +Airmen = 150.) Cant be demanded more than 4 day. IAFF( C ) 1451-A Weekly Diet Sheet for Airmen Mess is prepared by WO I/C Catering or SNCO I/C Mess and signed by :- (i) WOI/C Catering / SNCOI/C Airmen Mess (ii) OI/C Airmen Mess / Stn Catering Offr. (iii) Lgs Offr. (iv) PAMC (v) SMO (vi) AOC / Stn Cdr. Menu is planned subject to the of ASC supply and local market availability. COMPOSITION OF AIRMEN MESS COMMITTEE 1. C Adm O Chairman. 2. Catering Officer - Secretary. 3. Senior most MWO/WO/JWO/SNCO -

Member

LEAVE-GP D CIVILIAN 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Earned Leave -30 days cant be accumulated upto 180 days. Half pay leave ( Medical or Private ground ) 20 days in a year. Commuted leave ( Only on medical certificate ) for entire leave. Leave not due 360 days Hospita l. (only to permanent employee ) Quarntive Leave 21 days. Maternity Leave 90 days. ( 6 week before and after ) Extra Ordinary Leave 9 days . ( without pay ) Casual Leave 12 days in a year . But at a time only 8 days can be granted. Special Casual Leave 6 working days for men and 14 days for women. Sport - to Attendance Association, Med Examination 373/68 commissioning 12 months 10 days entitlement. 11. Study Leave (Exceptional 24 month authority to grant central government. ) SPECIFICATION & CATAGORISATION OF RATION 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Report for Cat A to E will be complied as follows : Cat A Fit to use for six month. Cat B Fit for use within four month. Cat C - Fit for use within three month. Cat D - Fit for use within two month. Cat E - Fit for use within one month. Cat F Consumable subject to the approval of CFL. Cat G Fitness is in doubt. Cat H Unfit for use. Cat J Unfit for human consumption but fit for animal.

CATERING

1. F & B PRODUCTION

2.F & B SERVICE

3.HOUSE-KEEPING

4.FRONT OFFICER RECEPTION (STEWARDSHIP)

COURSES:There are fourteen courses totally , but in IAF there are five courses and Navy has seven courses. a. Appetiesser. b. Soup course. c. Fish Course. d. Main Course. ( Implement Course ) e. Desserts. f. Coffee/Toffee. g. . FOOD & BEVERAGE SERVICE

1 .Sit Down/Restaurant type/Indian type

2. Buffet/Self-servicing

1. Standing

2. Sit down

1. PAX Number of people 2. Type of Menu. 3. Type of Visine. 4. Men Power. 5. Service Area VISINE

1. Western (Using Cereal )

2. English ( Does nt use Cereal )

3. Chinese ( Noodles Items )

4.Indian

ENGLISH TYPE OF PREPARATION Maximum English preparation is based on boiling and baking method. There are main five mother sauce :1. 2. 3. 4. 5. Brown Sauce. White Sauce. Mayonnaise Sauce. Tomato Sauce. Fish Sauce.

Ex- 1. Dinner Roll 2. Cutlet ( Veg / Non-veg ) 3. Veg dry 4. Veg fry 5. Dessert :- Trifle pudding CHINESE PREPARATION The main basic items for Chinese preparation is Ajino-moto (in lieu of salt ) & Sweet Sauce. Ex Noodle and Rice fried, Sweet and Sour, Chinese Salad ( Leafy Veg, Capsicum without seed not radish)

INDIAN PREPARATION Indian preparation is based on three gravy. Gravy is known as Masala Gravy. 1. White Gravy South Indian Preparation. 2. Red Gravy North Indian Preparation. 3.Yellow Gravy Muglai Preparation. BINDING AGENT :- Potato, Cornflour, Egg, Bread, Beson and Bread Crumb etc. THICKING AGENT :-Maida, Cornflour, Coconut etc. SETTING AGENT :- Gelatine. Catering Services at station label is divided into four part :1. Material Management. 2.Man Management. 3. Financial Management. 4.Cooking & Serving 5.Sanitary & Hygiene. PREPARATION OF DIET SHEET 1. 2. 3. 4. 5. 6. 7. 8. Variety. Seasonal availability of vegetables/fruit. Snack provision if possible. (Financially at evening time.) Pulses. Green Leafy Vegetable. Milk and Milk Product. Meat and Meat Product. Sweet. NOTE :- Balance Diet should have - (I ) Carbohydrate (ii) Protein (iii) Fat (iv) Vitamins (v ) Mineral substance (vi) Water. Two-third of body weight is made of Water. Glucose is the simplest form of Carbohydrate. Animal Protein ( Amino-Acid ) is known as First-Class-Protein. Fat Soluble Vitamin A, D,E & K. Water Soluble B Complex & C. Excess of Fat 1. Indigestion 2.Obesity. Deficiency of Fat 1. Malformation & weakness of bone and teeth. 2. Low resistance to infection.

1.Max Carbohydrate 2 .Min Carbohydrate 3. Max Protein 4. Min Protein 5. Max Fat 6. Min Fat 7. Max Water 8. Min Water -

MILK PRODUCT Khoya (Cow Milk) Kheer Cheese Butter Milk Khoya ( Buffalo Milk ) Butter Milk Butter Milk

PULSES Rajma Soya bean Soya bean Peas Dried Soya bean Lentil Peas Dried Soya bean

CEREAL Rice Bread Oatmeal Bread Oatmeal Rice Rice Suji

FRUIT Dry date. Orange Juice. White melon sea. -------------------. White melon sea. -------------------. Orange Juice. White melon sea.

Khoya (Cow Milk)

GENERAL SERVICE TRAINGING S. No. 01 02 03 04 05 Word of Command THAM ( Halt ) Baen-Mur/Adha Baen-Mur Tham (Halt When marking time) Qadam-Badal (Change step when marking time) Age-Barh Slow & Quick March When right foot is forward & on the ground. When right foot is forward & on the ground. When right foot is on the ground. When right foot is on the ground. When left foot is on the ground.

LENGTH OF PACES IN MARCHING S. No. 01 02 03 04 05 06 07 08 Marching Slow March Quick March Double March Sideway March Stepping Short Stepping out Stepping forward Stepping Backward Scaling 30 30 40 12 21 33 30 30

THE NUMBER OF PACES TO THE MINUTE FOR MARCHING

S. No. 01 02 03 04 05

Marching Timing Slow Time Quick Time Double Time Sideway Marching Stepping Forward & Backward

No. of Paces 60 paces / minute 126 paces / minute 180 paces / minute 126 paces / minute 126 paces / minute

Note:- (i ) Each individual is to occupy a lateral space of 42 in the rank. (ii) The lateral space between units is to be measured in paces of 30. (iii) The distance between ranks is to be 30 measured from heel to heel. RIFLE Rifle no.1 Without Bayonet With Bayonet Rifle no.4 Without Bayonet With Bayonet Weight 8 lbs 10 ozs 9 lbs 11 ozs. Weight 8 lbs 13 ozs 9 lbs 4 ozs. Height 3 ft 8 inches 5 ft 1 inches. Height 3 ft 8 inches 4 ft 5 inches. Note- (I ) Rate of Fire- 10 to 15 round/minute. (ii) Range-A bullet can travel up to 2 mile but the effective range of the rifle is 600 yards but in the battle field used mostly 300 yards. SAFE THICKNESS S. No. 01 02 03 04 05 06 07 08 09 Material Shingle Brick Wall Sand in begs Sand loose Earth Peat Soft Wood Hard Wood Poles Measure 9 21 27 45 60 120 48 24 36 S. No. Material Measure

BREN LIGHT MACHINE GUN 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

7.62 mm SELF LOADING RIFLE 1A1

Weight of gun with bipod =23 lbs. 1. Small SLR Length = 44.35. Weight of spare barrel = 6 lbs. 2. Middle SLR Length = 44.85. Weight of filled magazine = 2 lbs 12 ozs. 3. Large SLR Length = 45.35. Weight of empty magazine = 17 ozs. 4. Rifle weight with filled magazine = 4.4 kg. Length of gun = 44.5. 5. Rifle weight with filled magazine = 5.1 kg. Rate of fire (Single Short) = 1 mg /minute. 6. MT Magazine Weight = 255 gm. Rate of fire (Auto rapid) =3 mg/minute. 7. Filled Magazine Weight = 700 gm. Cycle rate of fire = 450-550 rds/minute. 8. Length of barrel = 21. Effective range with bipod = 600 yards. 9. Length of Flash Hider = 3.25. Effective range with tripod = 1000 yards. 10. Sighting Radius = 21.77. Bore = .303 inches. 11. Magazine Capacity =20 Rds.(But Fld 15Rd dessert area. Ammunition = .303 inches. 12. Muzzle Velocity = 2700 + 30 Ft/Sec. Muzzle velocity = 2440 ft/sec. 13. Effective Range = 300 yards. Magazine Capacity = 30 rds but filled 28 rds.14. Working Principle = Short Stroke Gas Operation Piston Operating System. 15. Weight of filled Magazine = 700 gm (20 Rds) STEN MACHINE CARBINE M2 Length of SMC = 30. Sighting Radius = 11.25. Length of barrel = 7.8. Weight with magazine = 10 ounce/.297 gm. Magazine Capacity = 19 Rds. Weight of Filled Magazine = .678 kg. Weight of Carbine with F/M = 3.648kg. Weight of Carbine with MT Magazine = 3.267kg. Muzzle Velocity = 1250 Ft/Sec. Effective Range = 30 yards. Length of Round = 19mm, dia-9mm. Working Principle = Blow Back Action. 5.56 mm INSAS RIFLE 1B Weight of MT Rifle without magazine = 3.6 kg. Weight of MT magazine = 90 gm. Weight of loaded rifle with 20 Rds = 3.940 kg. Length of rifle = 960 mm. Length of Barrel = 460 mm. Sighting Radius = 475 mm. Effective Range = 400 meters. Magazine capacity = 20 Rds. Weight of filled magazine = 340 gm. Muzzle Velocity = 915 m/s. Working Principle = Long Stroke GOPOS.

NOMENCLATURE OF SLR BODY:- (I ) Butt. (ii) Small of the butt. (iii) Butt Plate. (iv) Butt trap. (v) Back sight of assembly. (vi) Back sight protector. (vii) Back sight aperture. (viii) Body Catch. (ix) Body Cover. (x) Safety Catch. (xi) Magazine Catch. (xii) Piston Grip. (xiii) Trigger. (xiv) Trigger Guard (xv) Holding Opening Device. (xvi) Magazine Housing. (xvii) Cocking Handle. (xviii) Cocking Handle Way. (xix) Ejection Slot. (xx) Fore. (xxi) Barrel. (xxii) Bayonet Stud. (xxiii) Foresight Assembly. (xxiv) Foresight Protector. (xxv) Foresight Tip. (xxvi) Muzzle. (xxvii) Flesh Hider. (xxviii) Hammer. (xxix) Sear. (xxx) Chamber. (xxxi) Bullet Guide. (xxxii) Ejector. GAS PLUNGER PISTON ROD :- (I) Piston Head. (ii) Angular Gross. (iii) Baffle Ring. PISTON SPRING SLIDE :- (I) Firing Pin Returner Pin. (ii) Sand Gross. (iii) Feed Piece. BREECH BLOCK :- (i) Firing Pin. (ii) Extractor. (iii) Ejector Way. (iv) Firing Pin Returner. (v) Returner Pin Locking. (vi) Firing Pin Spring.