Waste management 1. What are the health problems due to air pollution 2. What are the effects on health due to water pollution 3. Describe Minamata disease 4. What are the main diseases caused by pesticides 5. What was the main reason for the disappearance of the Indian vulture 6. Describe biomagnifications 7. Why do we need waste management 8. What is wet scrubber method? 9. What are the three types of radio active waste. Where are they generated 10. Distinguish
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Since the birth of civilization‚ color of food has been a source of identification and a distinguishing factor for humans to tell if it is safe or poisonous to consume. Color‚ since then‚ has been of great importance in deliberating the quality of food. As theories are proved‚ technologies are developed and advancements in science occur‚ areas of food science on research and development have also become broader each day. Controversies have also emerged and one of the most discussed topics has been
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Types of wastes : 1. Municipal Solid Waste Municipal solid waste (MSW) is generated from households‚ offices‚ hotels‚ shops‚ schools and other institutions. The major components are food waste‚ paper‚ plastic‚ rags‚ metal and glass‚ although demolition and construction debris is often included in collected waste‚ as are small quantities of hazardous waste‚ such as electric light bulbs‚ batteries‚ automotive parts and discarded medicines and chemicals. Generation rates for MSW vary from city
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Article 1: Target Article Davies‚ P. G.‚ Spencer‚ S. J.‚ & Steele‚ C. M. (2005). Clearing the air: Identity safety moderates the effects of stereotype threat on women’s leadership aspirations. Journal Of Personality And Social Psychology‚ 88(2)‚ 276-287. doi:10.1037/0022-3514.88.2.276 Davies and colleagues explored how stereotype threat could potentially decrease the decision for women to accept leadership positions. The authors predicted that from watching gender stereotypic TV commercials‚
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have access to food and yet every month‚ Americans throw away over a billion pounds of food. “The United Nations’ Food and Agriculture Organization estimates that as much as a third of all food grown is lost or wasted — about 1.3 billion tonnes worth almost $3 trillion”. (Western Producer) We are all guilty of food waste. All of us are affected by food waste and it has become a rising concern with consumers and researchers. Once food is discarded‚ “only a low percentage of all food wastage is composted:
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KARNATAKA STATE OPEN UNIVERSITY MUKTHAGANGOTRI‚ MYSORE – 570006 Post Graduate Diploma‚ Diploma and All Certificate Courses Time Table /August –2014 NEW SCHEME=80 MARKS AND SUBJECT 04-08-2014 MONDAY 05-08-2014 TUESDAY OLD SCHEME=90 06-08-2014 WEDNESDAY 7-08-2014 THURSDAY 08-08-2014 FRIDAY 09-08-2014 SATURDAY C-III /PDE-43 Fiction C-IV /PDE-44 Prose C-V /PDE-45 Growth of the English Language and Literacy Criticism --------- DIK-03 bÀAzsÀ¸ÀÄì
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environmental protection agency 2011) come into the water. For instance‚ wastewater is one of the most significant pollutants contaminates the natural aquatic ecosystems which can be as a result of domestic (washing water‚ laundry wastes) or industrial (food preparation factory wastes) activities. In the third place‚ there is Soil contamination which is divided into solid and perilous liquid substances that mingled with the naturally happening soil and sediment. Generally‚ pollutants are joined
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bonus‚ etc. Here‚ the attitude on the part of management in their effort to understand the problems of employees and resolve the issues amicably have better probability to maintain a culture of high performance. Managers must be educated about the importance of the grievance process and their role in maintaining favorable relations with the union. Effective grievance handling is an essential part of cultivating good employee relations and running a fair‚ successful‚ and productive workplace. Positive
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research paper it focuses on the impact of organic food on the hospitality industry and the reaction of the hotel industry to the organic food according to the global trend of organics based on the perspective of the consumers. This research also reveals us with the total amount of organic food trade that the hotels bring organic food in the F&B and change the operating system in the kitchen‚ F&B department and the marketing‚ which is included food control & supply‚ menu design etc.‚ which not only
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Waste Minimization Techniques Mike Lancaster Green Chemistry Network Waste Treatment Cost of Waste PREVENT TREAT & DISPOSE DISPOSE Cost of Waste Legislation 1900 2000 1 Waste Minimization Techniques • • • • Prevention is better than cure Get it right at the R&D stage Chemists do not have all the answers! The answer lies within a multi-disciplinary team – – – – – chemists chemical engineers production business health‚ safety‚ environment specialists
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