Spoilage of pulses and grains is less common because they have low moisture content, making them less prone to microbial growth and decay.
use Silica gel packets for moisture control.
Microspore mother cell after undergoing meiosis produces pollen grains, and the pollen grains during germination produce sperms by undergoing pollen mitosis.
No, pollen grains are haploid in nature.
The posterior tibial artery pulses are located behind the medial malleolus (ankle bone) on the inner aspect of the ankle. They are usually palpated just below the ankle joint medial to the Achilles tendon. The pulses can be assessed by gently pressing with the fingers to feel the pulsation.
No, pollen grains are not formed within the stigma. Pollen grains are formed in the anthers of a flower's stamen. The stigma is part of the female reproductive structure of a flower, where pollen grains land and germinate to fertilize the ovules.
The size of pollen grains can vary depending on the plant species, but most are typically between 10 to 100 micrometers in diameter. Some larger pollen grains can reach up to 200 micrometers. Pollen grains are microscopic structures produced by seed plants for reproduction.
One of the differences between grains and pulses is that pulses, which are considered legumes, have more proteins than grains. Pulses are also normally found in pods when they are growing and cereals are not. Pulses are also not grown in as much of a quantity as grains are.
One of the health benefits of pulses are to keep diseases at bay. They are food grains which are a good source of protein, which are essential for a healthy growth.
To prevent wastage and spoilage of food grains in our town, we use proper storage methods like airtight containers, regular fumigation, moisture control using desiccants, and awareness programs for safe handling and timely distribution.
Grains, pulses, cotton, vegetable oils etc. are all products of angiospermic plants
Grains generally do not contain water in high quantities, as they are dried during processing to prevent spoilage. However, grains like rice and quinoa do absorb water when cooked, which is why they expand in size and become softer.
Yes. It makes rotting move faster than usual.
grains, seeds, pulses and nuts, basically herbs and things like that.
grains mainly. pulses and oil seeds are available
Storing grains helps to preserve their quality, prevent spoilage, and ensure a stable food supply. Proper storage conditions, such as keeping grains in a cool, dry place and protecting them from pests and moisture, can help extend their shelf life.
Olives or olive oil is not renowned as a source of lysine. Beans and pulses are the usual vegetable sources of lysine.
Vegetarians enjoy a diet of grains, pulses, nuts, seeds, vegetables and fruit with some also choosing to include dairy products and eggs.
rice