Sorghum: Production‚ Processing‚ Marketing and Utilization 1 ACKNOWLEDGMENT The authors are very much indebted to the management of NAERLS‚ ABU Zaria providing support and the Agricultural Transformation Agenda (ATA) for their logistic support in the production of this bulletin. We also wish to acknowledge Dr. D. I. Agekpe‚ Head of Seed Unit‚ IAR for providing useful information in the production of the bulletin. Authors Y. A. Sani‚ M. M. jaliya‚ M. U. Makeri‚ S. I. Sunusi and A. A. Yari
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a nice juicy beetle for her dinner‚ she came upon a grain of corn. It gave her an idea. HEN: Who will plant this grain of corn? NARRATOR: She asked of the pig‚ the duck‚ and the cat. PIG‚ DUCK‚ CAT: Why do you want to
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Environmental Sanitation and Maintenance I. Conditions of Premises Food establishments are all about its physical facilities‚ its contents and its surroundings or property. The exterior of the establishment including the building structure‚ parking space‚ landscaping‚ doors and windows. The exterior design is also responsible for attracting customers. The exterior must be clean‚ safe and pest-free. i. Proper Water Supply Adequate water supply and proper sewage disposal are vital to the sanitation
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1. Defects of Timber A defect is an irregularity or abnormality occurring in or on wood which is responsible for its Strength reduction; Lowering of durability; Lowering of utility; Poor appearance; and‚ Decay Classification of Defects: a. Caused due to natural forces b. Caused due to insects c. Caused due to fungi d. Caused due to conversion e. Caused due to seasoning a) Defects due to natural forces: Chemical stain - the wood is sometimes discolored by the chemical action caused with it by some
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Pest Control In most case‚ when pests are found‚ what is seen is only a small part of the infestation. Before attempting to deal with this situation‚ hoteliers should be aware that such an infestation will cause product damage and loss‚ as well as food contamination and possibly illness. Food contamination and food poisoning occurs when disease-producing germs or bacteria are attracted to any place where food is stored or exposed. By the time the food is ready to be served‚ the pests may have come
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SCHEME OF EXAMINATION FOR B.Sc. (ZOOLOGY) SEMESTER SYSTEM w.e.f. Session 2011-12 Scheme of B.Sc. 1st Year Semester I Sr. No. 1. 2. 3. 4. 5. Paper code 1.1 1.2 P-101 2.1 2.2 Nomenclature Life and Diversity from Protozoa to Porifera and Cell Biology – I Life and Diversity from Coelentrata to Helminthes and Cell Biology – II Practical Marks+IA 40+10 40+10 40+10 40+10 40+10 40+10 300 Periods / week 4 4 4 4 4 4 Exam. Duration 3 hrs. 3 hrs. 3hrs. 3 hrs. 3 hrs. 3hrs. Semester II Life and Diversity
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Spice Qualities and Specifications I. SPICE SPECIFICATIONS A. Introduction A spice can be defined as the dried aromatic parts of natural plants‚ whose characteristics such as color and constitution may vary depending on year of harvest and place of harvest‚ among other factors. The quality of processed spices can also vary due to differences in separation and milling processes used. For these reasons it has been deemed necessary to establish quality standards or specifications for
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General Characteristics Flat‚ ribbon-‐ like White or yellowish Dorsoventrally flattened Few mm to several meters Sexes are not separate General Characteristics Adults are found in the intestinal tract of man Body cavity and alimentary cavity are absent Excretory and nervous systems are present Complete reproductive system is present in every proglottid Regions in Adult Worm Scolex Head Suckers
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ECOLOGY 303 Exam 3 Name______________________ Section_____________________ 7 Multiple Choice (2.5pts. each) NOTE START AT 51 on scantron! 51.) A species-species interaction where both species benefit from the interaction is called: a.) Predation b.) Amensalism c.) Mutualism d.) Competition 52.) Which of the following is required for two species to be competing? a.) Niches of two species overlap b.) Two species occur in the same place c.) A shared
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ENVS 105 Question Set Section #3 Fall 2014 Answer the following questions for your homework. Work on the questions after we have covered the topic in class. Bring any questions to class or office hours. These questions will help you on the exam. If you do not do them‚ the points will add up and hurt your grade. To get credit‚ you must: Answer all questions Answer all parts of each question Type your answers Do complete and conscientious work Write out‚ number‚ and letter all questions Use regular
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