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Subsequently, others have used the term carbonium ion more narrowly to refer to species that are derived (at least formally) from electrophilic attack of H + or R + on an alkane, in analogy to other main group onium species, while a carbocation that contains any type of three-centered bonding is referred to as a non-classical carbocation. In ...
A series of processes that involve carbonization. [2]Carbonization is a pyrolytic reaction, therefore, is considered a complex process in which many reactions take place concurrently such as dehydrogenation, condensation, hydrogen transfer and isomerization.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Agricultural sequestration practices may have positive effects on soil, air, and water quality, be beneficial to wildlife, and expand food production. On degraded croplands , an increase of one ton of soil carbon pool may increase crop yield by 20 to 40 kilograms per hectare of wheat , 10 to 20 kg/ha for maize, and 0.5 to 1 kg/ha for cowpeas .
Agricultural technology or agrotechnology (abbreviated agtech, agritech, AgriTech, or agrotech) is the use of technology in agriculture, horticulture, and aquaculture with the aim of improving yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various ...
Carbon farming is one component of climate-smart agriculture. It is also one way to remove carbon dioxide from the atmosphere. Agricultural methods for carbon farming include adjusting how tillage and livestock grazing is done, using organic mulch or compost, working with biochar and terra preta, and changing the crop types
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.