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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.
Q. Explain about Thiosulphuric Acid? Thiosulphuric acid, H 2 S 2 0 3 , has never been isolated but its salts are well known which contain the thiosulphate ion, S 2 O 2- 3 . Th
The number of electrons in the valence shell of calcium is: (1) 6 (2) 8 (3) 2 (4)4 Ans: 2
The number of unpaired electrons in nitrogen is: (1) 1 (2) 3 (3) 2 (4) None of these Ans: 3
how did atoms appear
Q. What do you mean by Dehydration? The word dehydration usually refers to the use of controlled conditions of heating, with the forced circulation of air/artificial dryer as
NaH + H2O ->
short note on borazine
Action of grignard reagents on carbonyl compounds with examples
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