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Important nutrient deficiency symptoms

Molybdenum · Whip tail in cauliflower · Browning in cauliflower · Downward cupping in radish · Scald of leaves · Yellow spot in citrus Potassium · Drying black tips of shoots Manganese · Grey speck of oats · Speckled yellows of sugar beet · Marsh spots of peas : Manganese deficiency · Pahala blight of sugarcane · Frenching of Tung trees · Interveinal chlorosis in apple and citrus Copper · Die back of shoots in citrus · Little leaf in citrus · Rough bark and cracking in apple · Reclamation disease in cereals Boron · Browning or hollow stem of cauliflower · Heart rot of sugar beet and Marigold · Top sickness of tobacco · Snake heads in walnuts · Internal necrosis in mango · Hen and chicken disorder of grape fruit · Corking and

Important instruments in Agriculture

Important instruments in Agriculture Device/Instrument Use/Measure Aonemometer Wind speed/velocity Seismograph Earth quake Pyranometer Total incoming solar radiation Albedometer Reflectivity Net radiometer Net radiation Quantam Sensor PAR (Photosynthetic activr radiation) Pyraheliometer Direct solar radiation Spectrometer Solar radiation in narrow wave bands Thermometer Tempture Android Barometer Atmospheric pressure Wind wane Wind Direction Psychrometer/Hygrometer Relative humidity Hygrograph Continous record RH Evaporimeter Evaporation Raingause Rainfall Gypsum block Soil moisture in situ Infiltrometer Infiltration rate Lysimet

horticulture questions, horticulture quiz - 3

horticulture questions, horticulture quiz horticulture meaning, horticulture at a glance, horticulture and floriculture, horticulture books pdf, horticulture exam, horticulture course, horticulture exam, horticulture general knowledge questions, horticulture quiz questions, IBPS AFO free exam, IBPS SO free exam, IBPS AFO free mains exam, IBPS SO free mains exam, IBPS agricultural officer free mains exam 1. Previous Next

horticulture questions, horticulture quiz - 2

icar Agri-Business Management

Group– Agri-Business Management (Sub-Subjects: 20.1: Agri-Business Management (MBA),20.2: Agricultural Marketing & Cooperation (M.Sc.)) UNIT-I: Social, political and economic structure in rural India. Importance of agriculture/forestry/ horticulture/livestock in national economy. Cultivation of major cereal crops, legume crops, vegetable crops, fruits and their importance in human diet. Major soils of India, essential plant nutrients, their role, deficiency symptoms and sources. Pests and diseases of major crops, vegetables, fruits and their management. Forestry production, pests and diseases management of major trees grown in India. Watershed management. Organizational set up of agricultural research, education and extension in India. Elements of statistics. UNIT-II: Farm equipments and Farm Machinery in India, sources of energy and power on farms. Irrigation and drainage systems. Basics of post-harvest technology, Basics of energy in agriculture. UNIT-III:

FOOD SCIENCE TECHNOLOGY

GROUP - FOOD SCIENCE TECHNOLOGY Sub-Subject: 19.1: Food Technology/Food Science & Technology, 19.2: Food Safety & Quality Assurance, 19.3: Food Science & Nutrition UNIT-I: General chemistry of food constituents, physical properties of foods, properties of cottoldal systems, gels and emulsions. Minerals in foods, physicochemical changes in foods during processing and storage, functions of food nutrients, dietary allowances and nutritional requirements. Metabolism of carbohydrates, lipids and protein. Biological value and PER. Food additives, contaminants and anti-nutritional factors. Food flavors and puff- flavors. National and international food standards, modern analytical techniques in food analysis. UNIT-II: Engineering properties of food materials, System analysis, mass and energy balance, Principles operations and equipment for food materials flow handling, cleaning, de-husking, sorting and grading; peeling, size reduction, mixing and forming,

Dairy science and technology

MAJOR SUBJECT GROUP - DAIRY SCIENCE (Sub-Subjects: 17.1: Dairy Microbiology, 17.2: Dairy Chemistry) Unit-I: Chemical composition of various food of plant and animal origin, structure and functions of food constituents, additives, preservatives, flavours and antioxidants, composition and physico-chemical and nutritional properties of milk and colostrum, chemistry of milk, constituents, nutrients and milk products. Test for the quality of milk, butter, ghee, milk powder etc., adulterants, neutralizers and preservatives, their detection, heat stability of milk. Unit II: Introduction to dairy microbiology – Milk production hygiene and critical risk factors affecting microbiological quality on-farm; Microorganisms associated with milk and their classification based on growth temperature– psychrotrophs, mesophiles, thermodurics and thermophiles; Microbial metabolites and their role in spoilages - souring, curdling, gassiness, ropiness, proteolysis, lipolysis, abnormal flavou

FISHERIES SCIENCE

MAJOR SUBJECT GROUP - FISHERIES SCIENCE Sub-Subjects: 16.1: Fisheries Sciences/Fish Environment Mgmt., 16.2: Fisheries Resource Management, 16.3: Aquaculture, 16.4: Fish Processing Technology/Fish PHT, 16.5:Fish Physiology & & Biochemestry 16.6: Aquatic Animal Health Mgmt., 16.7: Fisheries Extension, 16.8: Aquatic Env. Management, 16.9: Fish Genetics/ Breeding / Biotechnology, 16.10: Fish Nutrition & Feed Tech. 16.11: Fish Economics, 16.12:Fish Engg.& Technology UNIT-I: Classification and taxonomical characteristics of cultivable fisheries, crustaceans and molluscs. Fresh water, brackish water and marine fishery resources of India, marine fisheries of the world. Estuarine, lacustrine, brackish water and pond ecosystem. Population dynamics, fish stock, abundance methods and analysis. Conservation and management of fishery resources. Fisheries legislations and law of the Seas. Impact of over exploitation and climate change on

ANIMAL SCIENCES

MAJOR SUBJECT GROUP - ANIMAL SCIENCES Sub-Subjects: 15.1: Animal Husbandry/Dairy Sci, 15.2: Animal Genetics & Breeding, 15.3: Animal Nutrition, 15.4: Vety./Animal Physiology, 15.5: Livestock Production Management, 15.6: Livestock Products Technology, 15.7: Poultry Science, 15.8: Vety. & Animal Husbandry Extension 15.9: Livestock/ Veterinary/ Animal Husbandry Economics 15.10: Bio-Statistics UNIT-I: Principles of animal genetics, cell structure and multiplication. Mendel’s laws, principles of population genetics, concept of heredity, heterosis and mutation, principles of evolution, principles of molecular genetics, genetic code, quantitative and qualitative traits. Selection of breeding methods in livestock and poultry. Population statistics of livestock. UNIT-II: General nutrition, proximate principles, carbohydrates, proteins and fats their digestion and metabolism in ruminants and non-ruminants. Energy partition- measures of protein q

VETERINARY SCIENCE and ANIMAL BIOTECHNOLOGY

MAJOR SUBJECT GROUP - ANIMAL BIOTECHNOLOGY Sub-Subjects: 13.1: Animal Biotechnology, 13.2: Vety./Animal Biochemistry UNIT-I: Structure of prokaryotic and eukaryotic cells, cell wall, membranes, cell organelles, organization and functions, chromosome structure and functions, cell growth division and differentiation. Sub unit structure of macromolecules and supermolecular systems. Self assembly of sub units, viruses, bacteriophage, ribosomes and membrane systems. UNIT-II: Scope and importance of biochemistry in animal sciences, cell structure and functions. Chemistry and biological significance of carbohydrates, lipids, proteins, nucleic acids, vitamins and hormones. Enzymes— chemistry, kinetics and mechanism of action and regulation. Metabolic inhibitors with special reference to antibiotics and insecticides. Biological oxidation, energy metabolism of carbohydrates, lipids, amino acids and nucleic acids. Colorimetry, spectrophotometry, chromatography and