HOW TO MASTER VOCABULARY !!!!

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The image you are seeing above of the miraculous book named as WORD POWER MADE EASY by Norman Lewis. This book is self explanatory and contains the required material for improving English. SO I will suggest you to buy this book from here.



Secondly here is a book specially for CAT students, other students should also use this book because  it increases the level of your reading and understanding long passages within short time.

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INTRODUCTION TO FLOWER STRUCTURE

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INFLORESCENCE 1. Racemose : Inflorescence with monopodoal branching i.e., the inflorescence axis continues to grow and gives off lateral and axillary flowers. (i) Raceme: Racemose inflorescence having a common axis and stalked flowers arranged in acropetal succession, e.g., Brassica. (ii) Panicle: Axis of raceme is branched. (iii) Spike: Inflorescence is similar to raceme but the flowers are sessile: e.g., Achyranthes aspera. (iv) Spikelet: Very small spike of a compound spike forming a unit; e.g., grasses. (v) Catkin (or Ament) : A pendulous spike or spike-like inflorescence consisting of small unisexual flowers ; e.g., Morus alba. (vi) Spadix : A spike with thick and fleshy axis covered by a large spathe ; e.g., Maize. (vii) Corymb : It is a modified raceme with relatively a short main axis, in which the lower flowers have much elongated pedicels so that the flowers come to the same level ; e.g., Candytuft. (viii) Umbel : It is a modified raceme, in which the flowers have ...
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MATURITY INDICES, HARVESTING AND POST HARVEST HANDLING OF FRUITS AND VEGETABLES

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I. MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives a regular supply of food material from the plant. When mature, the abscission or corky layer which forms at the stern end stops this inflow. Afterwards, the fruit depend on its own reserves, carbohydrates are dehydrated and sugars accumulate until the sugar acid ratio form. In addition to this, typical flavour and characteristic colour also develop. it has been determined that the stage of maturity at the time of picking influence the storage life and quality of fruit, when picked immature like mango develop white patches or air pockets during ripening and lacking in normal brix acid ratio or sugar acid ratio, taste and flavour on the other hand if the fruits are harvested over mature or full ripe they are easy susceptible to microbial and physiological spoilage and their storage life is considerably reduce. Su...
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Groundnut Decorticator

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1. Function   To shell groundnut pods and separate kernels . 2. Specification (i) Overall dimension (L x B x H, mm)   600 x 350 x 700 (ii) Capacity   200 kg/h (ii) Power required     Manual 3. General Information     It consists of an oscillating sector with sieve bottom and a handle. Number of cast iron peg assemblies are fitted in the oscillating sector unit.  The groundnut pods are shelled between the oscillating sector and the fixed perforated concave screen.  The decorticated shells and kernels fall down through the perforated concave sieve.  The kernel and husk are collected at the bottom of the unit and separated amnually ...
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Weeds

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W eeds are plants that are unwanted in a given situation and may be harmful, dangerous or economically detrimental. Weeds are a serious threat to primary production and biodiversity. They reduce farm and forest productivity, displace native species and contribute significantly to land and water degradation. The costs of weeds to the natural environment are also high, with weed invasion being ranked second only to habitat loss in causing biodiversity decline. Despite considerable government and private sector investment, weed invasion still represents a major threat to both the productive capacity of land and water and the integrity of our natural ecosystems. An efficient weed control program can only be developed after the weed has been properly identified. Weeds can be managed using many different methods. The most effective management of weeds is usually achieved through collaboration and cooperation, in partnerships between the community, land owners, agriculture, industry and the...
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Essential Oil Extraction Process

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·          Rather than being synthetically manufactured in labs, essential oils are extracted from plant materials through removal methods that are suited to the specific plant part containing the oils. ·          Essential oils are the liquids that are isolated from plants when introduced to solvents – they are liquefied versions of the plants! ·          Popular extraction methods include: Steam Distillation, Solvent Extraction, CO2 Extraction, Maceration, Enfleurage, Cold Press Extraction, and Water Distillation.  ·          The method of extraction affects essential oil quality by way of pressure and temperatures applied. ·          Some extraction methods are best suited to particular plant types and parts; for example, Cold Press extraction is better than Enfleurage...
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