NATIONAL PARKS IN TAMILNADU INTRODUCTION The state of Tamil Nadu boasts of a rich flora and fauna. To preserve the rich natural heritage of the state many National parks and wildlife sanctuaries have been set up over a period of time. These National parks and sanctuaries not only help in the protection of the invaluable animal and plant life but also attract a large number of visitors. The National parks of India are IUCN category II protected areas. India’s first national
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Allspice‚ also Jamaica pepper‚ sometimes pimento‚ is the unripe berry of the Pimienta dioica tree; which is dried‚ ground‚ and used as a seasoning. Its name comes from its flavor‚ which is reminiscent of many spices‚ including cinnamon‚ cloves‚ and nutmeg‚ with a peppery flavor.It is the primary spice in the Jamaican Jerk Spice blend. Anise is both a vegetable and a spice.As a spice‚ the dried seeds are ground for use. Anise smells somewhat like star anise‚ fennel and liquorice. Anise is a strong
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Open Text - Based Assessment Annual Examination-2014 Themes Page 1. Life & Living 1 2. Incredible India 12 CENTRAL BOARD OF SECONDARY EDUCATION Shiksha Kendra‚ 2‚ Community Centre‚ Preet Vihar‚ Delhi-110 092 India OPEN TEXT MATERIAL Biology (044) : Class-XI 1. Theme – Life & Living Abstract: Globalization is an ultra modern term which is spreading its aura in every corner of the world‚ so it takes India also in consideration. For a country to become developed
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Food Regulations 1985 In exercise of the powers conferred by section 34 of the Food Act 1983‚ the Minister makes the following regulations; Arrangement of Regulations PART I - Preliminary PART II - Warranty PART III - Prosedure For Taking Samples PART IV - Labelling PART V - Food Additive and Nutrient Supplement PART VI - Packages for Food PART VII - Incidental Constituent PART VIII - Standards and Particular Labelling Requirements for Food Cereal‚ Cereal Product‚ Starch and Bread
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PHARMACOGNOSY REVIEWER In pharmacognosy‚ drugs may be classified based on morphology‚ chemical constituents and therapeutic applications (NOT price in the market) Factors that influence secondary constituent: heredity‚ ontogeny‚ environment Chromatography: process based on distribution of mixture between 2 phases General Information Discoverers/Scientists Joseph Caventou & Pelletier Quinine antimalarial Pierre Robiquet Codeine/Narcotine Philip Geiger & Rudolf Brandes Hyoscyamine and
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Training Schedule for In plant Training It was magnificence 22 (From 24 Sep to 22 oct 2011) days training period in The IBN Sina pharmaceutical Industry Ltd. |Sl No. |Section |Date |Duration (Day) | |01 |Liquid |24‚25 Sep-2011 |2 | |02 |Tablet
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BANGLADESH INTRODUCTION by Abdul Wahab Akonda Area: 144‚054 sq.km. Population: 104‚000‚000 (1987). Bangladesh lies between latitudes 20°34 ’N and 26°38 ’N and longitudes 88°0l ’E and 92°41 ’E. It is bounded by India in the west and north‚ by India and Burma in the east‚ and by the Bay of Bengal in the south. Zoogeographically‚ Bangladesh is an interesting country lying at the junction of the Indian and Malayan sub-regions of the Indomalayan Realm. The country has a very long history of human settlement
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PRAISE FOR The 4-Hour Workweek “This is a whole new ball game. Highly recommended.” —Dr. Stewart D. Friedman‚ adviser to Jack Welch and former director of the Work/Life Integration Program at the Wharton School‚ University of Pennsylvania “It’s about time this book was written. It is a long-overdue manifesto for the mobile lifestyle‚ and Tim Ferriss is the ideal ambassador. This will be huge.” —Jack Can eld‚ cocreator of Chicken Soup for the Soul®‚ 100+ million copies sold “Stunning and amazing
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TO BE PUBLISHED IN THE GAZETTE OF PAKISTAN EXTRA ORDINARY (PART-II) GOVERNMENT OF PAKISTAN MINISTRY OF COMMERCE ………. Islamabad‚ the 4th September‚ 2009 ORDER S.R.O. 766 (I) 2009. –In exercise of the powers conferred by sub-section (1) of section 3 of the Imports and Exports (Control) Act‚ 1950‚ (XXXIX of 1950)‚ the Federal Government is pleased to make the following Order‚ namely: - 1. 2009. Short title and commencement. – (1) This Order may be called the Import Policy Order‚ (2)
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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