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Field processing
Certain processing techniques at the field itself could help to reduce the chances of spoilage of the fresh produce, specially during transportation. Fruits and vegetables are sorted and graded in the field itself. Also shelling and depodding of peas, beans and lentils can be done in the field. Pre-cooling of the commodity in the field will help in improving the quality and reduce heat build up during transport.
An element has electronic configuration 2, 8, 18, 1. If its atomic weight is 63, then how many neutrons will be present in its nucleus: (1) 30 (2) 32 (3) 34
The quantum number which specifies the location of an electron as well as energy is : (1) Principal quantum number (2) Azimuthal quantum number (3) Spin quantum number
Write down the complete names and the commonly used abbreviations of the molecules A and B. a) Illustrate the line bond structures of the reactive moieties of these molecules i
Oxidation Reduction Titrations The titrations based upon oxidation-reduction reactions are termed redox titrations. The chemical reactions proceed along with transfer of electr
Generation of the electrophile : The electrophile is the carbocation produced by protonation of the alcohol oxygen and loss of water.
Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
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