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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.
Thermodynamics Consider an ionic solid that dissolves in water according to the equation: The equilibrium constant for the reaction, is defined as the solubilit
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fe is a non stoichiometric compound
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Classify phylum protozoa upto classes giving characters and suitable examples.
The atomic number of an element is 17. The number of orbitals containing electron pairs in its valence shell is: (1) Eight (2) Six (3) Three
Name the products obtained on complete hydrolysis of DNA. Enumerate the structural differences between DNA and RNA. In what way is a nucleotide dissimilar from a nucleoside?
ionic equation for potassium dichromate and potassium manganate
Q. How to calculate atomic number? Atoms have no net electrical charge for the reason that they contain equal numbers of electrons and protons. Therefore positive charges (prot
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