Buildings Equipment 11 - 13 14 (15 - 36) ACTIVITIES OF HORTICULTURAL DEPARTMENT AND ADVISER 16 - 20 Undergraduate Curricula 21 Postgraduate Curricula 22 - 29 Vegetable Crops (1) (2) (3) objectives and Methods Growing methods Seed production (4) Results 22 - 23 24 - 27 28 29 30 - 32 Student Training:- practical work and lectures 33 - 34 Staff Training Research 35 - I. INTRODUCTION 1. This report covers the activities of the Adviser in Horticulture
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Over medium heat‚ let the liquid boil off and then fry the meat for a couple of minutes to carmelize it. Make sure not to burn the meat. PICKLED VEGGIES WITH CHILLIES Ingredients: ½ white radish 3 carrots 3 chillies 2 cups vinegar ¼ sugar 1.1 lbs salt Procedures: 1. Slice the carrots and radish vertically. (finger size) 2. Slice the chillies diagonally. 3. Put all the vegetable in a container. 4. Add some salt and leave it for 5 minutes. 5. Squeeze the vegetables to release its mixtures
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THE EFFECT OF CAFFEINE ON HUMAN BODY A Term Paper Presented to: Miss. Durano‚ Leony Marie WESTERN MINDANAO STATE UNIVERSITY MALANGAS CAMPUS MALANGAS ZAMBOANGA SIBUGAY In partial Fulfillment of the Requirements for the course English 102 (Writing in Discipline) Second Semester 2011-2012 Presented by: Mr. Reymonel R. Paler CS – 1 March 2012 Table of Contents I – Introduction ---------------------------------------------------- 1 A. Background
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Jaundice is defined as the yellow staining of the skin and sclerae that is caused by high levels in blood of the chemical bilirubin. The color of the skin and sclerae varies depending on how high or low the blood of the chemical bilirubin is. When the level is highly elevated‚ the skin or sclerae is yellowish; when the level is high the skin or sclerae is brown. Jaundice occurs when there is too much bilirubin being produced for the liver to remove from the blood. Jaundice also occurs when there
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population density of major insect pest as influenced by spatial arrangement in pechay by ABSTRACT Spatial arrangement in pechay production could be used as an strategic pest management. Three different spacing were used to determine the effects of spatial arrangement in the population density of pechay. The spacing were 2.5 x 5 in‚ 3.5 x 5 in and 5 x 5 in per plant. Collections of insect pests were done starting five days after transplanting and continued every three days until harvest. Damage
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grow faster. The prediction was that read light would cause the most growth in plants and that blue light would result in slower growth. The results did not support the hypothesis. Referring to table‚ one can see that blue caused both the spinach and radish plant to grow the most and that green light cause the plants to grow less. Spinach is a long-day plant therefore it was able to grow better under a constant light source. This would have aided in the plant growing faster than other forms of plant
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2.9 1.2.5 1.5.1.0.1 1.5.1.0.2 2.1.6.0.1 Bajra (Pearl millet) Bambara groundnut Banana Barley Beans‚ dry‚ edible‚ for grains Beans‚ harvested green Beet‚ fodder (mangel) Beet‚ red Beet‚ sugar Beet‚ sugar for fodder Beet‚ sugar for seeds Bergamot Betel nut Black pepper Black wattle Blackberries of various species Blueberry Brazil nut Breadfruit Broad bean‚ dry Broad bean‚ harvested green Broccoli Broom millet Broom sorghum Brussels sprouts Buckwheat Pennisetum americanum
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While a hundred-fold dilution of the root only resulted in partial dissolving of gallstones‚ showing concentration of the root is directly proportional to its effectiveness. While the tenfold dilution of black radish root did result in a reduction on gallstones‚ cholesterol‚ and triglycerides‚ it did not result in significant improvement of hyperplasia in the epithelium of the gallbladder; this being another consequence of LD. Lithogenic diet (LD) is comparable
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1. Synopsis There are many kinds of Korean food in the world. The purpose of this report is that introduces Korean cuisine‚ the history and current tendency of Korean food. This information is derived from the writer’s experience‚ reference books and on the Internet website. 2. Table of contents 1. Synopsis 1 2. Table of contents 2 3. Introduction 3 4. Procedure: 3 4.1 What is Korean cuisine? 3 4.2 History of Korean cuisine 3 4.2.1 Late in the Neolithic age 3 4.2.2 Three Kingdoms
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dishes‚ made of either fermented cabbage (baechu)‚ daikon radish (mu)‚ or other vegetables like scallions (pa) — although they might also include japchae (glass noodles)‚ marinated tofu‚ or even American potato salad. Typically served in small portions that are meant to be finished (and replenished if necessary) at every meal‚ banchan are shared amongst everyone at the table. My favorite banchan is ggakdugi‚ or kak tu gi‚ the spicy diced radish kimchi. BonChon is a Korean word meaning “original village”
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