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  Unit - 2.   part 〽️ 2 Fundamentals of crop physiology  Photosynthesis :-   Photosynthesis is a physio – chemical process in which green plants convert high energy to chemical energy (organic Compound sugar).  The chemical energy stored in the form of sugar, which are created are from water and carbon dioxide.   -  Photosynthesis is also used by the algae to convert the solar energy into chemical energy.  - Photosynthesis occurs when plants use light energy to convert carbon dioxide and water into glucose and oxygen. - Leaves contains the microscopic cellular organalls known as chloroplasts.  - Each chloroplasts contains a green color pigment is called chlorophyll.  -  light energy is absorbed by chlorophyll molecules whereas carbon dioxide & oxygen enter through the tiny pores of stomata located in the epidermis of the leaves.  - Another by-product of photosynthesis is sugars such as glucose and fructose.  Photosynthesis is Occurs in :-    Chloroplasts are the sites of photosynth

  Unit -1 (Part – 1 )  Fundamentals of plant biochemistry and biochemistry  Content :-  Introduction  Historical aspects of Biochemistry  Scope, impact and importance of Biochemistry in plant sciences  Properties of water , PH and Buffers  ---------------------- --------------------------------------------------- Biochemistry :-   The branch of science of which deals with the all study of all life process such as control and coordination within living organism is called Biochemistry.  Neuberg introduced the termed the Biochemistry in 1903.  This field include the biology as well as the chemistry to study the chemical structure of living organisms.  It mainly deals with study of structural and function of biomolecules such as Carbohydrates , Lipids , proteins, amino acids . hence it is also called molecular biology.  Importance of Biochemistry :-  The chemical process which particular diet transform into compounds.  The catalytic function of enzymes.  Utilizing the potential energy from

 Syllabus of Crop Physiology  Syllabus of Fundamentals of Plant Biochemistry and Biotechnology Unit - 1    Carbohydrates and Lipids :-  Introduction  Historical aspects of Biochemistry  Scope, impact and importance of Biochemistry in plant sciences  Properties of water , PH and Buffers  Carbohydrates Classification   Monosaccharides – Structural aspects  Mutarotation  Reducing and oxidizing properties. Oligosaccharides Functions Polysaccharides functions  Lipids – Importance and classification  Structural and properties of fatty acids  Essential Fatty acids  Storage lipids  Membrane lipids  Function of Lipids  Saponification  Hydrogenation  RM number  Acid value  Unit 2  Amino Acids , Proteins and Enzymes :-  Amino Acids , Structural and Classification  Zwitterions Titration of amino acids  Peptides  Oligopeptides  Acyclic and Cyclic peptides  Proteins – Importance , Classification and Properties  Isoelectric PH  Denaturation  Protein – Structural Organisation  Primary - Secondary –

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 Sustainable Cropping systems GroveCulture©™: Abstract : Crop production must increase substantially to meet the needs of a rapidly growing human population, but this is constrained by the availability of resources such as nutrients, water, and land. There is also an urgent need to reduce negative environmental impacts from crop production. Collectively, these issues represent one of the greatest challenges of the twenty-first century. Sustainable cropping systems based on ecological principles, appropriate use of inputs, and soil improvement are the core for integrated approaches to solve this grand challenge. This special issue includes several review and original research articles on these topics for an array of cropping systems, which can advise implementation of best management practices and lead to advances in agronomics for sustainable intensification of crop production Keywords : cropping systems; sustainable crop