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Tag: Botany

Advances in Maize Science Botany, Production, and Crop Improvement
Advances in Maize Science
by Ratikanta Maiti

English | 2021 | ISBN: 1771889527 | 292 pages | True PDF | 14.13 MB

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Advances in Maize Science Botany, Production, and Crop Improvement

Advances in Maize Science Botany, Production, and Crop Improvement
pdf | 14.13 MB | English | Isbn:‎ B098R8PV44 | Author: Ratikanta Maiti | Year: 2021

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Basic Botany For Artists
MKV | ENG | Video: h264, yuv420p, 1920×1080 | Audio: aac, 48000 Hz | Duration: 46m | Size File: 539 MB
Genre: eLearning
Angi Pauly teaches the basics of plant identification and how we can apply this variety to aid us in making our art. Find out common mistakes and what to do about them. The course includes several demos to explain the theoretical concepts of botany.

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Pharmaceutical Botany
Pharmaceutical Botany By Heber Wilkinson Youngken
2010 | 510 Pages | ISBN: 1149148403 | PDF | 48 MB
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

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Cinnamon Botany, Agronomy, Chemistry and Industrial Applications
Cinnamon: Botany, Agronomy, Chemistry and Industrial Applications by Ranjith Senaratne
English | PDF | 2020 | 453 Pages | ISBN : 3030544257 | 16.8 MB
Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5-7 g/kg in other species.

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