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Q. How is harvest maturity identified?
Maturity indices can be determined on the basis of : Number of days from setting, Sight-colour, size and shape, Touch-texture, hardness or softness, Smell-odour or aroma, Taste-sweetness, sourness, bitterness, Resonance-sound when tapped, Minimum juice content, Sugar-acid ratio.
Semiconductors: By now you have studied more than half of this course. You may have been to the study centre a few times. You might have taken lessons on audio cassette-recor
Oxidising Substances : It includes oxidising substances and the organic peroxides. Oxidising substances are by themselves not combustible but by feeding oxygen to other substances
TO SHOW WHERE AIR MAY BE FOUND 1) Plunge a narrow-necked bottle, mouth down into ajar of water. Slowly tip the mouth of the bottle in the direction of the surface of the water
Define the Utilization of Fatty Acids In the presence of oxygen, fatty acids are utilized to provide energy and heat. Waste products produced are carbon dioxide and water. Fatt
in a reaction 5.3g of sodium carbonate reacted with 6g of ethanic acid. theproducts were 2.2 g of carbon dioxide , 0.9g water and 8.2 g of sodium ethanoate, show that these observa
Explain Nasal secretions and Cerumen Nasal secretions: These can destroy harmful organisms due to lysosomal activities. Cerumen (wax of ear): It traps and kills the bacteria
types of neuron according to function
Explain the Insulin Insulin is a hormone synthesized from the precursor called preproinsulin. Preproinsulin has four peptides. Insulin circulates in the blood in a free state.
a. A 2 mm diameter parallel beam of photons each with energy of 100 keV is incident on a water phantom of thickness 15 cm. If the exit exposure is 2 mR (caused by primary photons),
Mouth-to-Mouth Artificial Respiration : If a casualty does not start breathing by the above process, artificial respiration must be started immediately to get a supply of air into
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