30 important points of agriculture (part- 2)

30 important points of agriculture (part- 2)

31. Jower is poor in lysine but rich in – Leucine

32. The inflorescence of jower is called – Panicle

33. First hybrid variety of bajara is HB-1 (1965) developed at PAU, Ludhiana

34. Protein content in Bajra is 11-12 %

35. Origin of bajra is Africa

36. Bajra is sensitive to – water logging and Acidic soil

37. The largest producer state of cotton in India is -Gujarat Compiled by: Premaradhya, N. M.Sc. Agri. Agronomy Page 2 of 18

38. Bad opening of balls is known as – Tirak

39. In cotton , the maturity of fibre is judged by – Arealometer

40. H-777 is the cultivar of cotton

41. Hybrid -4 is the first commercial cotton of the world developed by – Dr.C.T. Patel in 1970

42. The leaves of cotton becomes radish in colour due to decrease nutrient uptake and moisture .

43. Origin of cotton is from – India

44. Cotton belongs to- malvaceae

45. Intra – Specific hybrid of cotton is -Hybrid -6, savita, surya.

46. Interspecific hybrid of cotton is – Varalaxmi , DCH-32 , HB -224 etc.

47. One seed of cotton has 60000-80000 fibres

48. Ginning %= wt. of lint / wt. of seed cotton taken for ginning * 100

49. The removal of lower leaves which come in contact with soil and lose their commercial value is known as priming process.

50. Priming method is used in – Cigarette and wrapper tobacco

51. The main aim of topping and Desuckering is – to divert the energy and nutrient of plant from flower to leaves.

52. The removal of the lateral branches or suckers or auxiliary buds is called – desuckring .

53. Central tobacco research institute is situated at – Raja – h – Mundri, AP (1947)

54. The richest source of protein among the food grain is – Pulses

55. Head quarter of directorate of pulses research is located in – Kanpur UP

56. Which pulse crop doesn’t fix N2 from atmosphere –Rajma

57. The word pulse is derived from – French world pottage or poride means – soup (dal)

58. The term legume is taken from – latin word – means to collect

59. India is the largest producer of – gram

60. The sour taste of gram leaf is due to presence of – Maleic acid(60%) and oxalic acid