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ICAR AIEEA UG 2020
Exam review 17 September ☝
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ICAR AIEEA UG 2020
Exam review 17 September ☝
Hit the like for Next video...
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ICAR 2.0 | ICAR Exam UG 2020 | 17 Sept evening Shift students review, Exam centre🔥 | कैसा था Exam?
EXAM Review ⤵️
The Chemistry subject was not too easy, and it was moderately difficult
Mathematics was moderately difficult and lengthy
The difficulty level of Physics was moderate to difficult.
17 September का एक्जाम
ICAR AIEEA Exam की update पाए…
The Chemistry subject was not too easy, and it was moderately difficult
Mathematics was moderately difficult and lengthy
The difficulty level of Physics was moderate to difficult.
17 September का एक्जाम
ICAR AIEEA Exam की update पाए…
afo important topic 19th krishi.pdf
914.7 KB
Vaccination Schedule for Sheep
India is the 2nd largest cultivator of #bamboo in the world with 136 species spread over 13.96 million hectares. It is ubiquitous as it dominates both Indian rural & urban landscapes. Today, we celebrate #WorldBambooDay to generate awareness abt conserving &promoting the industry.
The theme for 11th edition of WBD 2020 is ‘BAMBOO NOW.’
The theme for 11th edition of WBD 2020 is ‘BAMBOO NOW.’
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IBPS AFO IMPORTANT TOPIC KRISHI.pdf
960.6 KB
Pdf no. 20
Vaccination Schedule for poultry
Vaccination Schedule for poultry
* Yellow colour in papaya is due to : Caricaxanthin.
* Redness of apple is due to : Anthocyanin.
* Red colour in tomato is due to: Lycopine.
* Red colour in chilli is due to: Capcyanthin.
* Pungency in chilli is due to: Capsaicin.
* Orange colour in carrot is due to: Carotene.
* Red colour in carrot is due to: Anthocyanin
* Yellow colour in turmeric is due to: Curcumin
* Bitterness in bitter gourd is due to: Memordicocite.
* Bitterness in cucumber is due to: Cucurbitacin.
* Yellow colour of onion is due to : Quercetin
* Red colour in onion is due to:
Anthocyanin.
* Pungency in onion is due to:
Allyl propyl di-sulphide.
* Pungency in raphanus is due to : Isocyanate.
* Pungency in mustard is due to : Glucosilates.
* Pungency in garlic is due to:
Di allyl di sulphide.
* Green colour in potato tuber due to: Solanin.
* Sour taste of gram leaves is due to: Malic/oxalic acid.
* Pungency in pepper is due to : Oleoresin
* Redness of apple is due to : Anthocyanin.
* Red colour in tomato is due to: Lycopine.
* Red colour in chilli is due to: Capcyanthin.
* Pungency in chilli is due to: Capsaicin.
* Orange colour in carrot is due to: Carotene.
* Red colour in carrot is due to: Anthocyanin
* Yellow colour in turmeric is due to: Curcumin
* Bitterness in bitter gourd is due to: Memordicocite.
* Bitterness in cucumber is due to: Cucurbitacin.
* Yellow colour of onion is due to : Quercetin
* Red colour in onion is due to:
Anthocyanin.
* Pungency in onion is due to:
Allyl propyl di-sulphide.
* Pungency in raphanus is due to : Isocyanate.
* Pungency in mustard is due to : Glucosilates.
* Pungency in garlic is due to:
Di allyl di sulphide.
* Green colour in potato tuber due to: Solanin.
* Sour taste of gram leaves is due to: Malic/oxalic acid.
* Pungency in pepper is due to : Oleoresin