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- Eliminating Pesticides in Fruits and Vegetables (Part II)
- Eliminating Pesticides in Fruits and Vegetables (Part III)
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Category Archives: Pesticides
Eliminating Pesticides in Fruits and Vegetables (Part II)
Continue last discussion about Eliminating Pesticides in Fruits and Vegetables, today we’ll take a look more process. COOKING Cooking procedures at different temperatures, the duration of the process, the amount of water or food additives, and the type of system … Continue reading
Eliminating Pesticides in Fruits and Vegetables (Part III)
Dipping of green chillies in 2% salt solution for 10 minute followed by water wash prove to be effective, facilitating the removal of 32.56 and 84.21% residues correspondingly at 0 and 5 days after spray of triazophos (700g a.i./ha) while … Continue reading
Eliminating Pesticides in Fruits and Vegetables (Part IV)
Cooking is most effective to reduce the residues of different pesticides from various vegetables though in some cases washing with water was found to be effective to reduce the initial residues of pesticides and it has been found that with … Continue reading
Eliminating Pesticides in Fruits and Vegertables (Part I)
Preferably, RAC samples used in processing studies should contain field treated quantifiable residues as close as possible to the MRL, so that measurable residues are obtained, and transfer factors for the various processed commodities can be determined. A transfer factor … Continue reading