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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.
Question: (i) Explain the concept of Environmental Impact Assessment (EIA) and state its main objectives. (ii) List 3 activities (from the marine sector) which require an
difference between organic & inorganic colloides ?
This compound, 1,3,5-cyclohexanetrione, exists as its "triene-triol" isomer phloroglucinol because the latter is aroma
Methylated spirits burner A easy burner can be made from an old boot polish tin. Though it is not necessary, a metal tube can be soldered to the top and a twisted piece of wire
The maximum number of electrons accommodated in 5f orbitals are: (1) 5 (2) 10 (3) 14 (4) 18 Ans: 14
properties of halogens
Electrolytes are compound containing: (1) Electrovalent bond (2) Covalent bond (3) Coordinate bond (4) Hydrogen bond Ans: Electrovalent bond
Uses of Glucose (a) Glucose is used in the conservation of fruits and making of jams and jellies. (b) Glucose is used in the preparation of confectionary and as a sweetening
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Chemical Properties Proteins - Hydrolysis Hydrolysis : The very simple proteins are hydrolysed by acids, alkalies or enzymes to generate amino acids. Subsequent steps are inclu
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