�ݺ�ߣshows by User: IniyaLakshimi1

�ݺ�ߣshows by User: IniyaLakshimi1 / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: IniyaLakshimi1 / Tue, 26 Feb 2019 10:52:41 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: IniyaLakshimi1 Microbial insecticides /slideshow/microbial-insecticides-133380671/133380671 microbialinsecticides2-190226105241
Microbial insecticides]]>
Microbial insecticides]]> Tue, 26 Feb 2019 10:52:41 GMT /slideshow/microbial-insecticides-133380671/133380671 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Microbial insecticides IniyaLakshimi1 Microbial insecticides <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microbialinsecticides2-190226105241-thumbnail.jpg?width=120&height=120&fit=bounds" /> Microbial insecticides

Microbial insecticides from Iniya Lakshimi

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0 Crop Nutrient uptake models /slideshow/crop-nutrient-uptake-models/133379290 nutrientuptakemodels-190226103720
Crop Nutrient uptake models]]>
Crop Nutrient uptake models]]> Tue, 26 Feb 2019 10:37:20 GMT /slideshow/crop-nutrient-uptake-models/133379290 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Crop Nutrient uptake models IniyaLakshimi1 Crop Nutrient uptake models <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/nutrientuptakemodels-190226103720-thumbnail.jpg?width=120&height=120&fit=bounds" /> Crop Nutrient uptake models

Crop Nutrient uptake models from Iniya Lakshimi

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0 Applications of Nanotechnology in food science /slideshow/applications-of-nanotechnology-in-food-science/132973676 foodscience1-190223044804
Applications of Nanotechnology in food science ]]>
Applications of Nanotechnology in food science ]]> Sat, 23 Feb 2019 04:48:04 GMT /slideshow/applications-of-nanotechnology-in-food-science/132973676 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Applications of Nanotechnology in food science IniyaLakshimi1 Applications of Nanotechnology in food science <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/foodscience1-190223044804-thumbnail.jpg?width=120&height=120&fit=bounds" /> Applications of Nanotechnology in food science

Applications of Nanotechnology in food science from Iniya Lakshimi

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0 Chemistry of cereals /slideshow/chemistry-of-cereals/94888533 chemistryofcereals-180424160423
Cereals: Cereals form the major source of food. The composition of cereal grains varies greatly due to The genetic makeup of the plant Soil factors Climatic factors Cultural practices Cereals include rice, wheat, maize, sorghum, barley, etc They comes under the family gramineae, i.e grass family. Chemistry of cereal crops deals about chemical constituents : Carbohydrates Fats Proteins Ash Nutrients like Ca,P Vitamins Toxins Cereals are the major part of Indian diet so also known as staple foods. The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops. Cereals provide 350 kcal of energy per 100 grams to the body. Cereals contain 6-12% of protein The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids. Cereals low in proteins. High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars. Starch constitutes more than 90% of NFE. Grains, hulls and bran – rich in cellulose, pentosans and ash constituents. germ or embryo – higher oil content, crude protein, sugar and minerals. Endosperm – starch. Abundant constituent of cereal plant system (80-95%). With maturity water content decreases in plant. CARBOHYDRATES: Generally cereals rich in carbohydrates. It ranges from 70-80%. 83% of total dry matter of wheat, barley, rye, maize, sorghum and rice and 79% of oats. Carbohydrates in cereal grains include more than 90% of starch. Dextrin occurs in small amounts. Bran chiefly contains pentosans and some cellulose and lignin. Germ tissues have sucrose. PROTEINS: Cereal proteins are simple proteins in composition. Conjugated proteins like nucleoproteins are concentrated mostly in the germ. The simple proteins yield α- amino acids on hydrolysis. Among simple proteins, cereal grains found to have 1) water soluble proteins (albumins) 2) salt soluble proteins (globulins) 3) alcohol soluble proteins (prolamines) 4) acids and alkali soluble proteins (glutuleins) In cereals 6-12% ]]>
Cereals: Cereals form the major source of food. The composition of cereal grains varies greatly due to The genetic makeup of the plant Soil factors Climatic factors Cultural practices Cereals include rice, wheat, maize, sorghum, barley, etc They comes under the family gramineae, i.e grass family. Chemistry of cereal crops deals about chemical constituents : Carbohydrates Fats Proteins Ash Nutrients like Ca,P Vitamins Toxins Cereals are the major part of Indian diet so also known as staple foods. The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops. Cereals provide 350 kcal of energy per 100 grams to the body. Cereals contain 6-12% of protein The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids. Cereals low in proteins. High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars. Starch constitutes more than 90% of NFE. Grains, hulls and bran – rich in cellulose, pentosans and ash constituents. germ or embryo – higher oil content, crude protein, sugar and minerals. Endosperm – starch. Abundant constituent of cereal plant system (80-95%). With maturity water content decreases in plant. CARBOHYDRATES: Generally cereals rich in carbohydrates. It ranges from 70-80%. 83% of total dry matter of wheat, barley, rye, maize, sorghum and rice and 79% of oats. Carbohydrates in cereal grains include more than 90% of starch. Dextrin occurs in small amounts. Bran chiefly contains pentosans and some cellulose and lignin. Germ tissues have sucrose. PROTEINS: Cereal proteins are simple proteins in composition. Conjugated proteins like nucleoproteins are concentrated mostly in the germ. The simple proteins yield α- amino acids on hydrolysis. Among simple proteins, cereal grains found to have 1) water soluble proteins (albumins) 2) salt soluble proteins (globulins) 3) alcohol soluble proteins (prolamines) 4) acids and alkali soluble proteins (glutuleins) In cereals 6-12% ]]> Tue, 24 Apr 2018 16:04:23 GMT /slideshow/chemistry-of-cereals/94888533 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Chemistry of cereals IniyaLakshimi1 Cereals: Cereals form the major source of food. The composition of cereal grains varies greatly due to The genetic makeup of the plant Soil factors Climatic factors Cultural practices Cereals include rice, wheat, maize, sorghum, barley, etc They comes under the family gramineae, i.e grass family. Chemistry of cereal crops deals about chemical constituents : Carbohydrates Fats Proteins Ash Nutrients like Ca,P Vitamins Toxins Cereals are the major part of Indian diet so also known as staple foods. The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops. Cereals provide 350 kcal of energy per 100 grams to the body. Cereals contain 6-12% of protein The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids. Cereals low in proteins. High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars. Starch constitutes more than 90% of NFE. Grains, hulls and bran – rich in cellulose, pentosans and ash constituents. germ or embryo – higher oil content, crude protein, sugar and minerals. Endosperm – starch. Abundant constituent of cereal plant system (80-95%). With maturity water content decreases in plant. CARBOHYDRATES: Generally cereals rich in carbohydrates. It ranges from 70-80%. 83% of total dry matter of wheat, barley, rye, maize, sorghum and rice and 79% of oats. Carbohydrates in cereal grains include more than 90% of starch. Dextrin occurs in small amounts. Bran chiefly contains pentosans and some cellulose and lignin. Germ tissues have sucrose. PROTEINS: Cereal proteins are simple proteins in composition. Conjugated proteins like nucleoproteins are concentrated mostly in the germ. The simple proteins yield α- amino acids on hydrolysis. Among simple proteins, cereal grains found to have 1) water soluble proteins (albumins) 2) salt soluble proteins (globulins) 3) alcohol soluble proteins (prolamines) 4) acids and alkali soluble proteins (glutuleins) In cereals 6-12% <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chemistryofcereals-180424160423-thumbnail.jpg?width=120&height=120&fit=bounds" /> Cereals: Cereals form the major source of food. The composition of cereal grains varies greatly due to The genetic makeup of the plant Soil factors Climatic factors Cultural practices Cereals include rice, wheat, maize, sorghum, barley, etc They comes under the family gramineae, i.e grass family. Chemistry of cereal crops deals about chemical constituents : Carbohydrates Fats Proteins Ash Nutrients like Ca,P Vitamins Toxins Cereals are the major part of Indian diet so also known as staple foods. The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops. Cereals provide 350 kcal of energy per 100 grams to the body. Cereals contain 6-12% of protein The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids. Cereals low in proteins. High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars. Starch constitutes more than 90% of NFE. Grains, hulls and bran – rich in cellulose, pentosans and ash constituents. germ or embryo – higher oil content, crude protein, sugar and minerals. Endosperm – starch. Abundant constituent of cereal plant system (80-95%). With maturity water content decreases in plant. CARBOHYDRATES: Generally cereals rich in carbohydrates. It ranges from 70-80%. 83% of total dry matter of wheat, barley, rye, maize, sorghum and rice and 79% of oats. Carbohydrates in cereal grains include more than 90% of starch. Dextrin occurs in small amounts. Bran chiefly contains pentosans and some cellulose and lignin. Germ tissues have sucrose. PROTEINS: Cereal proteins are simple proteins in composition. Conjugated proteins like nucleoproteins are concentrated mostly in the germ. The simple proteins yield α- amino acids on hydrolysis. Among simple proteins, cereal grains found to have 1) water soluble proteins (albumins) 2) salt soluble proteins (globulins) 3) alcohol soluble proteins (prolamines) 4) acids and alkali soluble proteins (glutuleins) In cereals 6-12%

Chemistry of cereals from Iniya Lakshimi

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0 Gaseous emission from agricultural fields /slideshow/gaseous-emission-from-agricultural-fields/80762132 creditseminar-171013043559
Gaseous emission from agricultural fields, its effects and mitigation - with scientific data and review of articles.]]>
Gaseous emission from agricultural fields, its effects and mitigation - with scientific data and review of articles.]]> Fri, 13 Oct 2017 04:35:59 GMT /slideshow/gaseous-emission-from-agricultural-fields/80762132 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Gaseous emission from agricultural fields IniyaLakshimi1 Gaseous emission from agricultural fields, its effects and mitigation - with scientific data and review of articles. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/creditseminar-171013043559-thumbnail.jpg?width=120&height=120&fit=bounds" /> Gaseous emission from agricultural fields, its effects and mitigation - with scientific data and review of articles.

Gaseous emission from agricultural fields from Iniya Lakshimi

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0 Microbial Toxins in soil /slideshow/microbial-toxins-in-soil/73391220 presentation1-170321040241
Microbial Toxins in Soil - effects and causal organisms]]>
Microbial Toxins in Soil - effects and causal organisms]]> Tue, 21 Mar 2017 04:02:41 GMT /slideshow/microbial-toxins-in-soil/73391220 IniyaLakshimi1@slideshare.net(IniyaLakshimi1) Microbial Toxins in soil IniyaLakshimi1 Microbial Toxins in Soil - effects and causal organisms <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/presentation1-170321040241-thumbnail.jpg?width=120&height=120&fit=bounds" /> Microbial Toxins in Soil - effects and causal organisms

Microbial Toxins in soil from Iniya Lakshimi

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0 https://public.slidesharecdn.com/v2/images/profile-picture.png https://cdn.slidesharecdn.com/ss_thumbnails/microbialinsecticides2-190226105241-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/microbial-insecticides-133380671/133380671 Microbial insecticides https://cdn.slidesharecdn.com/ss_thumbnails/nutrientuptakemodels-190226103720-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/crop-nutrient-uptake-models/133379290 Crop Nutrient uptake m... https://cdn.slidesharecdn.com/ss_thumbnails/foodscience1-190223044804-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/applications-of-nanotechnology-in-food-science/132973676 Applications of Nanote...