rakesh kumar sharma (95 Ergebnisse)

Zustand: New. pp. viii + 122 Figures.

Zustand: New. pp.

Zustand: New. pp. vi + 165.

Zustand: New. pp. x + 350 Figures.

Zustand: New. pp. 344.

Zustand: New. pp. 188.

Soft cover. Zustand: New. Plant breeding is the purposeful manipulation of plant species in order to create desired genotypes and phenotypes by improving the genetic makeup of crop plants in relation to their economic use. This manipulation involves either controlled pollination, genetic engineering, or both, followed by artificial selection of progeny. In its primitive form, plant breeding started after the invention of agriculture during which plants were transformed from being independent, wild progenitors, to fully dependent (on humans) and domesticated varieties. During this period, humans also discovered the time-honored and most basic plant breeding technique 'selection', the art of discriminating among biological variation in a population to identify and pick desirable variants. Selection implies the existence of variability. The selection was based solely on the intuition, skill, and judgment of the operator. Needless to say, this form of selection is practiced to date by farmers, where they save seed from the best-looking plants or the most desirable fruit for planting the next season.

Zustand: New. pp. vi + 332.

Soft cover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Preface. 1. Agricultural communication media and information technology. 2. Agricultural extension education. 3. Programme planning and rural development in agriculture. 4. Management in agriculture extension. 5. Training and social research methodology. 6. Adult education. 7. Rural sociology and educational psychology. 8. Miscellaneous. Abbreviations. Today students are facing many competitive exams in which many questions related to agriculture extension is used to ask. All these examination are mostly objective based and students always look for study material that is ready to use and easy to grasp. The present book "Agricultural Extension Explorer" has been prepared in most simple and lucid manner. The main objective of this book is to help the reader to quickly grasp the facts comprehensively and systematically from various branch of agriculture extension like communication, extension education, programme planning, management, social research methodology, adult education, sociology and psychology. Hope this book would be highly useful for those appearing in the competitive examinations such as Agricultural Research Services (ARS), National Eligibility Test (NET), State Eligibility Test (SET), Banking, Civil Services and other related examinations. Beside this, it will also useful for fellow teachers, researchers and development officers for references and easy answering of many complicated questions.

Soft cover. Zustand: New. 1st Edition. Pests damage crops and have serious impact on the economic output of a farm. In the present book, relevant information and modern way to crop pest management have been discussed. It comprises pest management of cereal crops, pulses, oilseed, fiber crops, cash crops, fruit crops and stored grains. It also provides detailed information on crop losses due to pests and their distribution, host range, life history and nature of damage are presented systematically. Available management practices like preventive, cultural, mechanical and biological measures are discussed. It is hoped that the book will be of interest and benefit to the students, entomologists, plant pathologists, extension workers, farmers, researchers and all others interested in crop pest management. (jacket).

Zustand: New. pp. viii + 340.

Zustand: New. pp. 176.

Zustand: New. pp. 232.

Hardcover. Zustand: New. 1st Edition. Contents: 1. Human resource management (HRM) and human resource development (HRD). 2. HRD: importance, emergence and goals. 3. Meaning and approaches to organizational effectiveness. 4. Knowledge management: dimensions and tools. 5. Learning and HRD. 6. Competency mapping. 7. Socialization and orientation of employees. 8. Training and development. 9. Organizational culture and organizational health. 10. Size and characteristics of India s human resources. 11. Institutional set-up for HRD in India. 12. Target groups for skill development. 13. Recent initiatives for skill development. References/bibliography. Index. Human beings are the heartbeat of an organization. They are the brain trust and think tanks of future strategies. Intangible assets, like human capital, decide the use of tangible and material resources innovatively to fulfil the objectives of any business entity. Human resources management (HRM) relates to formulation of strategies by business entities concerning selection, training and rewarding of their personnel. Human resources development (HRD) is concerned with the development of competencies and effectiveness of people working in an organization. The design of HRD system should strengthen corporate planning, production processes, marketing strategies, and budgeting and finance. Skills and knowledge are the driving forces of economic growth and social development for any country. Countries with higher levels of skills adjust more effectively to the challenges and opportunities in domestic and international job markets. As India moves progressively towards becoming a global knowledge economy, it must meet the rising aspirations of its youth. This can be partially achieved through focus on advancement of skills that are relevant to the emerging economic environment. The challenge pertains not only to a huge quantitative expansion of the facilities for skill training, but also to the equally important task of raising their quality. This book provides a vivid account of the various dimensions of HRD including, inter alia, knowledge management, competency mapping, socialization and orientation of employees, training and development, organizational culture and organizational health. It also sets forth the policies and programmes of the Government of India to empower all individuals through improved skills and knowledge to gain access to decent employment and ensure India s competitiveness in the global market.

Zustand: New. pp. xxix + 709.

Zustand: New.

Zustand: New.

Hardcover. Zustand: Brand New. 174 pages. 9.00x5.75x1.00 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New.

Zustand: New. pp. 298.

Paperback. Zustand: Brand New. 76 pages. 8.66x5.91x0.18 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Zustand: New. Contents: 1. History of Entomology 2. Classes of Arthropoda 3. General body organization of insects 4. Insect Head, Mouthparts 5. Insect Antennae 6. Insect Vision 7. Insect Thorax and Legs 8. Insect Abdomen 9. Insect metamorphosis 10. Type of Egg, larva and pupa 11. Anatomy and physiology of different systems 12. Insect Sense organs 13. Insect Systematic 14. Apterygote and exopterygote insect order 15. Exopterygote insect order 16. Endopterygote insect order. Appendix. The book, which was developed during the COVID-19 lockdown period, addresses a gap in the market for a comprehensive text on basic entomology for undergraduate students. While there are numerous books available on the subject, many are either too detailed or too brief and focus primarily on research rather than providing a well-rounded introduction. This book fulfills the need for a text that covers the essential aspects of entomology in a balanced and up-to-date manner, making it an ideal resource for undergraduate students. The book provides a comprehensive overview of entomology, which is the biological study of insects. As the largest class of living organisms, insects play a vital role in many ecosystems, and understanding their morphology, anatomy, physiology, and classification is crucial for practical applications in the field. The book includes a range of illustrations and photographs to help students better understand the material. In terms of content, the book covers the morphology, anatomy, physiology, and systematics of the insect class Insecta. The book is designed to meet the needs of undergraduate students studying entomology, fulfilling the requirements set forth by their syllabus. Due to the limited availability of suitable texts, this book is a valuable resource for students seeking a comprehensive introduction to the subject. The book is written in American English and adheres to its spelling, specific terms and phrases.

Zustand: New.

Zustand: New.

Taschenbuch. Zustand: Neu. Neuware -The pace at which research on quinine is progressing would certainly lead us to a benefiting drug regime for the treatment of malaria. Even though the use of quinine and its salts are not yet prevalent in India, active research on tissue culture, activity and formulation of potent derivatives like quinine sulfate are being carried out. The introduction of comparatively more potent artemisinin and its derivatives, than chloroquine, mefloquine, quinine etc. is an encouraging aspect in this area of increased drug-resistant in Plasmodium vivax and studies as such would necessitate the use of these drugs. A thorough study on multidrug therapy with quinine and artemisinin oil and other drugs may decrease the incidence of development of quinine resistant strain. Clinical studies on the more potent artemisinin derivatives with low recrudescence rates toxic effects and their formulation would lead to a better therapeutic use of these compounds.Books on Demand GmbH, Überseering 33, 22297 Hamburg 76 pp. Englisch.

Paperback. Zustand: Brand New. 264 pages. 9.18x6.12x9.21 inches. In Stock.

Hardcover. Zustand: New. 1st Edition. This textbook provides basic knowledge of food chemistry that is suitable for food science and food technology students. Secondarily, the book serves as a reference information for persons involved in food processing, food product development, quality assurance, and in other activities related to the food industry. Organization of this book is quite simple, easily understood and we hope this is as an appropriate textbook for course of food chemistry programs following the standards. Almost every chapter was made by the different authors having good knowledge about the subject along with good research and academic records. Sequence of topics covered are as follows: role and properties of water, major constituents of food, minor constituents of food, food additives, natural food colorants, food flavors and food as medicine i.e., nutraceuticals. The books begin with the description on water, its structure, physical and chemical properties, glass transition and water activity. The issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates serve many function in foods and non-caloric dietary fiber has assumed an important role. Carbohydrates are the major and immediate source of fuel for the cell. Carbohydrates provide functional attribute and comprises of sweetness, viscosity, consistency, solubility, bulk, coating ability, texture and browning capacity. Based on the difference in their chemical structure carbohydrates are used in different functional uses. Starch, pectin and gums are used in preparation of jams, noodles, cakes and cookies as thickening agents. Lipids have received much attention lately mainly because of publicity related to nutritional problems. Structured lipids, low caloric fats, and biotechnology have received a good deal of attention. Lipids contribute to flavor, texture, color, emulsification, density and hydrogenation depending upon the type of fats used. Colour, flavour and texture are important attributes of food quality, and in these areas, especially those of flours and texture, great advances have been made in recent years. Our understanding of the functionality of proteins expands with increasing knowledge about their composition and structure. Enzymes are playing an ever-increasing part in the production and transformation of foods. Recent and modern methods of biotechnology have produced a large number of enzymes with new and improved properties. The book provides the basic information on the composition of food and the chemical and physical characteristics they undergo during processing, storage and handling. Obviously, we have not attempted to completely cover all the aspects of food chemistry. However, it is hoped that the topics of greatest importance have been treated adequately and emphasis has been given to broadly based principles that apply to many foods. The figures and tables are more relevant and facilitates better understanding of the subject matter presented. The number of references cited should be adequate to permit easy access to additional information. We hope the book provide better understanding and enlighten the knowledge of the reader. We express gratitude to those who have provided comments and suggestions for improvement of the edition.