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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.
Glucose, (C 6 H 12 O 6 ) or Aldo-hexose Glucose is termed as dextrose as it happens in nature as the optically active dextrorotatory isomer. It is as well known as grape sugar
The boron trihalides are highly volatile; BF 3 (b. p., 173 K) and BCI 3 , (b. p., 260.5 K are gases, BBr 3 a volatile liquid (b. p., 319 K) and Bl 3 a low melting solid (m. p.,
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rules for naming organic compunds
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