July 2022

Japanese Maple Plant: Classification, Distribution, Characteristics, and Diseases

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Japanese Maples are known to be susceptible to Verticillium, Fusarium, Botrytis, Pythium, Pseudomonas, and Anthracnose fungal diseases. All deteriorated plant tissue, particularly vascular tissue, impairs normal plant function and frequently causes whole or partial plant death. The bulk growing of seedlings or asexual cuttings is the main cause of fungal illness (Vertrees, 2001).
Numerous types of woody plants are known to be afflicted by the soil-borne disease verticillium. Young twigs will typically wilt and die back, which are ambiguous signs that resemble leaf blight, leaf scorch, and general root disturbance. Because propagation instruments frequently spread verticillium, careful sterilising is crucial. Two fungi known as botrytis and fusarium are known to infect large groups of seedlings and cause “damping off.” Both diseases also target more mature plants.
At or below ground level, Pythium and Pseudomonas damage budding seedlings, entering fresh tissue. The most frequent causes of Pythium and Pseudomonas losses are warm, humid springs and summers, with seedlings developing in alkaline to neutral pH conditions, particularly if the soil is thick or abnormally rich in nitrogen. Anthracnose is a disease that overwinters on dead branches and twigs and infects freshly growing leaves in the spring.

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Laceleaf Plant: Classification, Characteristics, Micropropagation, and Economic importance

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Characteristics of Laceleaf Plant
1. Anthurium belongs to the Araceae family, which has 108 genera and about 3750 monocotyledonous species.
2. Araceae is a family of flowering plants that includes the species Anthurium andraeanum.
3. It is a perennial herbaceous plant that is grown for its showy, heart-shaped inflorescence, which lasts for a very long time.
4. The species is indigenous to Ecuador and Colombia. Several uses for Anthurium andraeanum species are landscaping plants, flowering potted plants, and cut flowers.
5. Slow-growing perennial Anthurium andraeanum needs damp, shaded environments like those found in tropical rainforests.
6. The vase life of an anthurium is between 14 and 28 days. It is a modified leaf (spathe) with several little botanical flowers on a pencil-like protrusion (spadix).
7. The cultivars of Anthurium andraeanum have long held a prestigious place in the world’s floriculture trade.
8. Both sexual and asexual methods can be used to spread Anthurium andraeanum. However, vegetative propagation strategies tried on these plants have not yielded positive results, and tissue culture techniques now appear to be an alternative to boost the output of anthurium, which is typically propagated by seeds.
9. Because of cross-pollination and heterozygous progeny, seed propagation is not preferred. Additionally, it is hindered by the seeds’ poor viability and low germination rate.
10. Anthurium has been successfully micropropagated using a variety of explants. Pierik et al. published the first report on the tissue culture of Anthurium (1974). Both direct shoot regeneration from lamina explants and adventitious shoot production from callus were successful in regenerating Anthurium andraeanum. Nowadays, there are many people doing floriculture all over the world.
11. Both potted plants and cut flowers made from anthurium are offered, but the cut flower market is substantially larger. Among tropical flowers, the trade value of anthurium is second only to that of spray tropical orchids, and the size of the global anthurium import market is believed to be greater than US$ 20 million yearly.
12. Micropropagation is a factor in the trade-in anthuriums’ consistent growth. Due to the relatively costly cost of micropropagation, anthurium flowers are out of the reach of the average person.

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Frequently Asked Questions About Various Wines

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Beer is created through the fermentation of starch with the addition of yeast and malted cereal starch, particularly barley, corn, rye, wheat, or a blend of various grains. Hops are typically used to add flavour to the beer. It has an alcohol content of 4–8% and 100 mL of it has between 28 and 73 kcal. Distilling ethanol from the fermentation of grains, fruits, or vegetables produces distilled alcoholic beverages. They are manufactured from fermented cereal and potato mashes, sugarcane juice, molasses, and barley and rye malt. Distilled alcoholic beverages typically contain between 40% and 60% alcohol.

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Natural Resources: Chapter 14 Questions and Answers for Class 9 (CBSE/NCERT)

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NATURAL RESOURCES
Resources are anything that humans may utilise to fulfil their needs and desires. Natural resources are those that are directly accessible from nature and can be used by humans.
A straightforward definition of a natural resource is “Resources that exist independently of human intervention.”
Natural resources, according to WTR (2010), are “stocks of materials existing in the natural environment that are both scarce and economically usable in production or consumption, either in their raw state or with a minimal amount of processing.”

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Wine: Mango Wine, Banana Wine, and Apple Cider

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Oenology is the study of wine and winemaking. Traditionally, A person who produces wine is referred to as a vintner or winemaker. Using a variety of yeasts, crushed grapes can be fermented to create wine, an alcoholic beverage. Apple and berry fruits are sometimes employed in the production of apple wine and elderberry wine. The starch-based ingredients, such as rice and barely, can also be utilised to make beer-like wine. However, grapes are the primary ingredient in wine production all over the world. Some of the world’s largest wine producers include the US, France, Italy, and Spain. The production of wine around the globe is dominated by Italy, which produces approximately 5000 tonnes annually, and France, which produces around 4700 tonnes annually, which ranks second. Wines can be classified as Red, White, Sweet, Sparkling, or Deserting. Typically, the alcohol content of red, white, and sparkling wines ranges from 10 to 14 percent by volume, while that of dessert wines ranges from 15 to 20 percent. Producing still wine (without carbonation) and sparkling wine are the two broad categories into which winemaking can be separated (with carbonation – natural or injected)

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Wine: Classification, Red Wine, White Wine, Pink Wine, and Wine Making Technology

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Any drink that has ethanol in it is considered to be alcoholic. Beers, wines, and spirits distilled beverages including Whiskey, Rum, Gin, and Vodka are separated into three broad categories for taxation and manufacturing control.
Beer is created through the fermentation of starch with the addition of yeast and malted cereal starch, particularly barley, corn, rye, wheat, or a blend of various grains. Hops are typically used to add flavour to the beer. It has an alcohol content of 4–8% and 100 mL of it has between 28 and 73 kcal. Distilling ethanol from the fermentation of grains, fruits, or vegetables produces distilled alcoholic beverages. They are manufactured from fermented cereal and potato mashes, sugarcane juice, molasses, and barley and rye malt. Distilled alcoholic beverages typically contain between 40% and 60% alcohol.

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Alcoholic Beverages: Barley Beers, Pilsener Beer, Munich Beer, Ale, and Porter

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Barley Beers
The Latin word bibere, which means to drink, is where the term “beer” originates. Brewing is the procedure used to create beer. Ancient Egyptians are known to have brewed beer from barley as far back as 4,000 years ago, but research indicates that they may have learned the skill from inhabitants of the Tigris and Euphrates, the alleged birthplace of human civilisation. However, the use of hops dates back to a few hundred years and is far more recent.
Top-fermented and bottom-fermented beers are the two main categories into which barley beers can be split. The difference is based on whether the yeast settles to the bottom of the brew (beers that are bottom-fermented) or stays on top of the brew (beers that are top-fermented).

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Neem: Neem oil, Larvicidal Activity, Skin Disorders, Antiulcer and Antimalarial activity

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Benefits of different Neem components
Neem oil: Beneficial for medications, cosmetics, and pest control.
Neem seed cake: Natural fertilizer and insecticide
Neem leaves: Neem leaves have several health benefits, including the ability to treat various foot fungus, prevent termites, boost immunity, reduce malarial fever, and relieve neuromuscular problems.
Neem bark and roots are used to cure a variety of illnesses, including diabetes, AIDS, cancer, heart disease, herpes, allergies, ulcers, hepatitis, and fleas and ticks on pets. They also battle against skin infections like acne, psoriasis, eczema, and scabies.

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Neem: Classification, Origin, Distribution, Characteristics,  and Application

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Azadirachta has been classified into two species: Azadirachta excelsa Kack, which is only found in the Philippines and Indonesia, and Azadirachta indica A. Juss, which is indigenous to the Indian subcontinent. In India, Bangladesh, Burma, Pakistan, Sri Lanka, Malaysia, Thailand, and Indonesia, the former grows as a wild tree. Neem trees are currently observed flourishing in about 72 nations across Asia, Africa, Australia, North, Central, and South America.
An estimated 25 million trees are flourishing throughout the country, with Karnataka accounting for 5.5 percent of them. Tamilnadu (17.8 percent) and Uttar Pradesh (55.7 percent) take the first and second spots, respectively. Along with Andaman and Nicobar Islands, a Union territory, the other Indian states where neem trees may be seen growing are Andhra Pradesh, Assam, Bihar, Delhi, Gujarat, Haryana, Himachal Pradesh, Kerala, etc. India leads the world in the production of neem seeds, with an annual production of 4,42,300 tonnes of seeds that result in 88,400 tonnes of neem oil and 3,53,800 tonnes of neem cake.

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Genetic Syndromes: Sickle Cell Disease, and Severe Combined immunodeficiency (SCID) For Class 11th and 12th

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Sickle cell disease
Sickle cell disease (SCD), which is the result of homozygous and compound heterozygote inheritance of a mutation in the -globin gene, was originally described by Herrick in 1910, although reports suggested that the ailment had been described earlier. A single base-pair point mutation (GAG to GTG) causes the hydrophobic amino acid valine to replace the hydrophilic amino acid glutamic acid in the sixth position of the -chain of haemoglobin, resulting in haemoglobin S. (HbS). SCD is the first disease to be molecularly characterised, as described by Pauling, and was confirmed to be caused by a single amino acid substitution by Ingram almost 70 years ago. Despite a well-defined Mendelian inheritance, phenotypic variation in clinical presentation is a distinctive feature of SCD. When foetal haemoglobin (HbF) lowers toward the adult level by five to six months of age, SCD is a multi-organ, multi-system condition with both acute and chronic consequences.

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