Sribas Chowdhury, Adamas University, Kolkata There is a direct correlation between the flavour of tomato and its aroma and taste. From early on, researchers studied how the interaction between the two factors gives rise to such distinct and diverse flavours of different kinds of tomatoes. Interestingly, a team in Japan and the US recently found […]
Avani Dave, Jai Hind College Out of the multiple essential macronutrients that help the living organisms at every step of their survival, Phosphorus (P) is ranked of paramount importance. Mainly due to its role in several biomolecules like the nucleic acids, phospholipid membrane, an important factor for the working of the enzymes, and various energy-rich […]
Husna, Amity University Kolkata Ever wondered why the plants are green in colour and not black. This is due to the biosynthesis of a green pigment in the plant known as chlorophyll. The synthesis of chlorophyll is a lengthy and multi-step process. As soon as a seedling emerges from under the soil it must quickly […]
Richismita Hazra, Amity University Kolkata Tea- one of the most popular beverages, consumed by people worldwide, is produced from the tea plant (Camellia sinensis L.), a leaf harvested crop which is primarily cultivated in Asia for the production of green, oolong and black teas. Tea cultivation process though commercially vibrant suffers a drawback due to […]
