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Agricultural chemistry is the chemistry, especially organic chemistry and biochemistry, as they relate to agriculture. Agricultural chemistry embraces the structures and chemical reactions relevant in the production, protection, and use of crops and livestock .
The Board is headed by a full-time Chairman whose term lasts three years and who technically reports to the Secretary of School Education in the Government of Punjab.The current Education Secretary of the board is IAS Sh Harsant Singh sekhon who is sincerely committed to shape the education system of Punjab by his pioneering Initiatives like ...
Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. [1] Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to live in the cities.
The term pulse is used for the seeds of plants from the Fabaceae family (legumes), such as beans, pea, lentil and chickpea.Pulses supply proteins and form chief source in vegetarian food.
Monoculture is the practice of growing a single crop in a given area, where polyculture involves growing multiple crops in an area. Monocropping (or continuous monoculture) is a system in which the same crop is grown in the same area for a number of growing seasons.
Each region in India has a specific soil and climate that is only suitable for certain types of farming. Many regions on the western side of India experience less than 50 cm of rain annually, so the farming systems are restricted to cultivate crops that can withstand drought conditions and farmers are usually restricted to single cropping. [3]
A rich source of the state of Indian agriculture in the early British era is a report prepared by a British engineer, Thomas Barnard, and his Indian guide, Raja Chengalvaraya Mudaliar, around 1774. This report contains data of agricultural production in about 800 villages in the area around Chennai in the years 1762 to 1766.
The subjects covered in the book include: physical properties of chemicals and other materials; mathematics; thermodynamics; heat transfer; mass transfer; fluid dynamics; chemical reactors and chemical reaction kinetics; transport and storage of fluid; heat transfer equipment; psychrometry and evaporative cooling; distillation; gas absorption; liquid-liquid extraction; adsorption and ion ...