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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.
Optical glass: They contain phosphorous as replacement for most of all the silica and lead silicate, containing a little CaO 2 , the latter is capable of absorbing ultraviolet lig
LIMITATION OF THIRD LAW OF THERMODYNAMICS
Characteristics?
application of matlab in analytical chemistry
Formation of phenol by dizonium solt #Minimum 100 words accepted#
Isoelectric point - physical characteristic of proteins Each protein has a characteristic isoelectric point for which its ionisation is minimum. Such as amino acids, proteins,
Properties of ethyl alcohol Physical properties It is a colorless liquid with a characteristic alcoholic smell. Its boiling point is 351K It is neutral towards litmus
out of Kr and Rb+ ,which has greater size and why?
Difference between mesomrism and resonance
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