Prevention and Control Measures for Storage Loss

Q. Explain southern, northern and Western blotting techniques.

Q.

Explain the various preventive measures which ar e taken before storing the food grains,

Q.

Freshly harvested grains must be dried before storing.

1. True
2. False

Q.

What percent of moisture should be present in the food grains at the time of storage ?

Q.

How does fumigation differ from spraying ?

Q.

Preventive and control measures adopted for the storage of grain include

1. strict cleaning

2. proper disjoining

3. fumigation

4. all of the above

Q.

Describe how drying of food grains is done.

Q.

Write down three unique characteristics of storage structure.

Q.

Give one example of solid and one of liquid fumigant .

Q.

Which of the following is not a primary storage device

1. Magnetic tape

2. Optical disk

3. Hard disk

4. None of the above

Q.

Give reason for the following:

Grains and crops should be washed properly before being consumed.

Q.

Which method is most effective for destroying insects in stored grains, spraying or fumigation ?

Q. Why is chemical treatment required for storing large quantities of grains?

Q. Rodents like rats and fungi are examples for factors that affect the stored grains.

1. abiotic
2. biotic
3. chemical

Q.

Weeding is necessary because:

1. They affect the nutrients supplied to the soil

2. They affect the growth of the plant

3. Both A and B

4. None

Q. Rodents like rats and fungi are examples for factors that affect the stored grains.

1. abiotic
2. biotic
3. chemical

Q.

Co2 can be easily liquified and solidified. Why?

Q.

Preventive and control measures adopted for the storage of grains includes:-

1. Strict cleaning

2. Proper disjoining

3. Fumigation

4. All of the above

Q. Given below are statements about the harmful effects of weeds on crop plants. Choose the correct statements.
(i) They interfere in harvesting.
(ii) They help in the proper growth of crop plants.
(iii) They compete with crop plants for water, nutrients, space and light.

1. iii only
2. i, ii, iii
3. i, iii
4. iii, ii