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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. This 16-part problem illustrates the use of experimental data from bomb calorimetry and other sources, combined with thermodynamic relations derived in this and earlier chapters
Why is ammonium (NH4) seperately placed in zeroth group in detection of basic radical in qualitative analyisis?
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Nitrogen atom has an atomic number of 7 and oxygen has an atomic number 8. The total number of electrons in a nitrate ion will be: (1) 8 (2) 16 (3) 32
give an clear explanation about kohlrauschs law
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