Reproductive stages in Maize
Silking Blister (10-14 days after silking) Milk (18-22 days after silking) Dough (24-28 days after silking) Dent (35-42 days after silking) Physiological Maturity (55-65 days after silking)
Silking Blister (10-14 days after silking) Milk (18-22 days after silking) Dough (24-28 days after silking) Dent (35-42 days after silking) Physiological Maturity (55-65 days after silking)
Emergence First leaf Second leaf Third leaf Ninth leaf Tasseling
Do you know what are different formulation codes in pesticides? Have you seen WP, CL, CP? on pesticides packing? Do you know what does it means? here are some formulation code. Formulation codes The following standard codes are used.…
پھل اس زمین پر اللہ تعالی کا تحفہ ہیں۔۔۔کیسے سرسبز ٹہنیوں پر رنگ برنگے پھول لگتے ہیں اور دیکھتے ہی، پھولوں کی پتیاں جھڑ کر پھلوں کا روپ دھار لیتی ہیں۔۔کسیے کیسے خوشنما پھل کہ مصور کی آنکھ حیراں کہ…
When you are a young university student, every evening spent at the university has a charm, but my evenings at the University of Agriculture, Faisalabad, are unforgettable for a special reason. I can never forget the way the flowers of…
Objectives: 1. To study different types of churns. 2. Churning principles. 3. Washing, working and packaging and storage of butter. 4. To judge the quality of butter. Relevant information: Butter is defined is a fat concentrate product obtained by churning,…
Objectives:To extend the use of dahi for preparation of Lassi, butter milk beverage.To evaluate the quality of lassi.Relevant information:Lassi is the by-product of deshi butter prepared in house-holds and called chhas or matha. Lassi is appreciated throughout the country as…
Objectives: To prepare ghee form butter/cream To study the quality of Ghee. Relevant information: Ghee is clarified butter fat. It is prepared on both small and large scale, Deshi method of ghee making comprises more than 90% if Indian Ghee…
Objectives: 1. To know the method of preparation of Ice-cream by hand freezer on home laboratory scale. 2. To evaluate the quality of Ice-cream. 3. To estimate the over run in Ice-cream preparation. Relevant information: Ice cream may be defined…
Objectives:To know the traditional method of Kulfi preparation and to judge its quality.Relevant information:It is indigenous form of ice-cream. It is composed of milk malai with sugar, fruit juice with sugar. It is popular frozen product in weaker section of…