BHU entrance Papers

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Entrance Test For MSc in Agricultural Departemnets

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Exams for several departments in the agricultural colleges are according to the opted dept.. These exams are conducted by ICAR aka JRF, by State agricultural universities for admission in their msc seats.
Click HERE to download papers.

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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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Concord or Subject-Verb Agreement

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Collins English Dictionary defines Concord as “the way that a word has a form  appropriate  to the number or  gender  of the  noun  or  pronoun  it relates to. For  example , in 'She  hates  it', there is concord between the  singular  form of the  verb  and the singular pronoun 'she'.” Concord means harmony, an agreement or to be at peace. It has been derived from the Latin word concordis, con means the same and cordis is heart ; which indicates perfect harmony. In grammar, the subject and the verb have to be in perfect harmony. Its French version is concorde which also means the same . In English grammar, Concord mainly focuses on subject-verb agreement. This is subdivided into three categories: Grammatical concord Concord of proximity Notional concord Grammatical Concord The concept of singular verb with singular subject and plural verb with plural subject, in grammar, is called grammatical concord . The grand rule of subject-verb concord is that a s
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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 4. Cost of the unit (Approximate)
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AROMATIC AND MEDICINAL PALNTS

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Plants have been used for therapeutic, religious, cosmetic, nutritional, and beautification purposes since ancient times and humanity of all civilizations and culture are familiar with their usage.  Herbs  have been used prevalently as  home remedies  to treat diseases seasonal like cough, cold, stomachache etc in several countries of Asia, Africa and Europe. Aromatic Plants Plants that produce and exude  Aromatic  substances, which are used in making perfumes, in cooking, and in the food,pharmaceutical, and liquor industries. Many aromatic plants are speciesof the Lauraceae, Umbelliferae, Myrtaceae, and Labiatae families. Medicinal Plants Plants have the ability to synthesize a wide variety of  Chemical  compounds that are used to perform important biological functions, and to defend against attack from predators such as insects, fungi and herbivorous mammals. 1. CHOTI ELAICHI AKA ELETERIA CARDAMOM 2. LAHSOON BEL 3. BADI ELAICHI
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