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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.
priming and foaming.
Q. Explain heat according to kinetic theory of matter? Ans. On an atomic level the definitions of heat and temperature becomes more precise. According to the kinetic theory of
The atomic number of an element having the valency shell electronic configuration 4s 2 4p 6 is: (1) 35 (2) 36 (3) 37 (4) 38 Ans: 35
Libermaan''s nitroso reaction mechanism
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Generation of the electrophile : The electrophile is the carbocation produced by protonation of the alcohol oxygen and loss of water.
Hell Volhard-zelinsky reaction In presence of Red P and diffused light or Hell Volhard-zelinsky reaction Carboxylic acid comprising an α-hydrogen react with Cl 2 or Br 2 i
Table gives some halides and oxides of the 3 d series elements, selected to show the range of stable oxidation states. These follow the similar trends as required in aqueous chem
Explain the following observations: (i) Generally there is an increase in density of elements from titanium (Z = 22) to copper (z =29) in the first series of transition element
theory of the acidic and basic radicals in different chocolates
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