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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.
#formation of salicylic acidquestion..
200 g of water at 30 degrees C is mixed with 20 g of silver at 350 degrees C, what''s the final temp?
Reactions that are classified as oxidation-reduction (redox) reactions all have the common trait that electrons leave one component (that is, getting oxidized) to be taken up by an
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The maximum number of electrons that can be accommodated in a 3d subshell is: (1) 2 (2) 10 (3) 6 (4) 14 Ans: 10
Determine the molality of an aqueous solution that is 12.0 percent urea by mass
lithium and beryllium markedly differ from other members of their respective groups.
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#question.why basic radicals are arranged in different groups.
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