how do you separate ragi from mustard
You usually use a physical property that is different between two materials to separate them out of a mixture. One such difference is that salt dissolves in water while mustard seeds don't, so if you place the mixture in water and dissolve the salt, then filter out the salty water (with, say, a coffee filter), you will be left with just the mustard seeds from the mixture.
To separate ragi (finger millet) from pulses, you can use a combination of drying, winnowing, and sieving. First, ensure that both ragi and pulses are dry to prevent clumping. Then, pour the mixture onto a flat surface and gently blow or fan it to separate lighter ragi from the heavier pulses, as ragi will be more susceptible to being carried away by the wind. Finally, use a sieve with an appropriate mesh size to further separate the two based on size.
The method of separation used to separate mustard seeds from their pods is threshing. Threshing involves beating the mustard pods to separate the seeds from the pods. The seeds are then collected and the pods are discarded.
Oriya translation of Ragi is Mandia.
Ragi is a kharif crop.
Millet or Ragi is an annual cereal crop.
Ragi is a kharif crop.
Yes, there is a link between the mass of mustard powder and the time it takes for an oil and water emulsion to separate. Mustard powder contains compounds that act as emulsifiers, which help stabilize the emulsion and delay the separation of oil and water. Increasing the mass of mustard powder can potentially enhance its emulsifying properties, leading to a longer time for the emulsion to separate.
Millet or Ragi is an annual cereal crop.
Ragi is a kikuyu word which means paint in English.
Ragi is called "கேழ்வரகு (Kezhvaragu)" in Tamil.
Ragi needs normal 300C - 350C of temperature.