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Post-harvest treatments
Certain post-harvest treatments to fruits and vegetables can bring down spoilage significantly. A wide range of chemicals used to control post-harvest diseases include chlorine, sulphur dioxide, dichloran etc. Extension of storage life of fresh produce could be obtained by treatment with skin coatings like wax coating of fresh fruits and vegetables. Treatment of fruits with ethylene or ethylene-releasing chemicals such as ethrel or calcium carbide helps in the induction of early and uniform ripening.
tie line explain in with the help of phase rule
what is back titration
Metals: Iron : 1. Most automobiles, machine tools, building parts, the hulls of large ships, and machine parts are made out of iron. (Iron metal is strong but is quite
what is ment by whole number and packing fraction
Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
Its Tetrahedral ( 4 sigma bonds )
LIMITATION OF THIRD LAW OF THERMODYNAMICS
Each element has a unique number of protons. This unique number is known as the element's atomic number . All atoms of a given element have the same atomic number. For example:
Factors effecting lattice energy of ionic compound
write the structures of the major product (saytzeff elimination) when the following alcohols are dehydrated with hot,concentrated sulphuric acid. 1. 3-methyl-2-butanol 2. 2-pentano
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