Title: A Study comparing pesticide residues in fresh vegetables pest control at various kinds of
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3. Her pillars round moon Wiang Kum Kam
schools: Agriculture and Technology Institute Nakhon Ratchasima,
ExcerptsThe current state of the world is changing and it seems that no matter how much more changes result in more human more only, not to be a food consumption of productionbecause, when I hope to produce a high output technology, are used as inevitable. A clear and obviously, agricultural chemicals, often with the use of chemical disposal plant holes.Current chemical residues in fresh vegetables and fruits that we eat. We have found that a chemical residues in 4 large group is 1.organizer, oregano phosphate 2. คาร์บาเมต 3. A rating as it was popularly 4. Organochlorines
in the experiments detect chemicals in fresh vegetables in 3 ways: 1. The preparation of samples, and the juice 2.The volatile substances and prepare for 3. The test color
The trial detect chemicals in vegetables and displayed by the relative color dark purple found that there is a chemical in less than 50% if you find a light purple in color. There will be a chemical in 50 - 70% but if you find that it is a gray chemicals can be found in a level that is greater than 70 %.1.frozen hot water with baking powder 1 tablespoon per 20 liters water will help reduce the amount of pesticide residues are 90 per cent - 95 2. Soak vinegar, 1 tablespoon of 50% per 20 liters water for 15 minutes. Reduce the amount of pesticide residues 60 per cent - 84 3.The frozen pomegranate spotted in 20 - 30 scales in 4 liter water will help reduce the amount of pesticide residues are 35 per cent - 43
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