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Green Chemistry: Adoption and Implementation Approaches in Agrochemical Sector

Anastas coined the term "Green Chemistry" for the first time in 1991, in a special program created by the US Environmental Protection Agency (EPA) to stimulate significant development in chemistry and chemical technology. The program also aimed to change chemists' perspectives on environmental protection by focusing on lower risks or their complete elimination in terms of human health. Green chemistry is a chemical research and engineering philosophy that involves the development of products and processes that reduce the use and generation of hazardous chemicals (Pereira, 2020). Unlike environmental chemistry, which studies pollutant chemicals and their effects on the environment, green chemistry seeks to reduce pollution at its source. Green chemistry entails reducing waste at the source, using catalysts instead of reagents, using non-toxic reagents, using renewable resources, increasing atom efficiency, and using solvent-free or recyclable environmentally fr...

Household Techniques for Pesticide Residues Removal from Fruits and Vegetables

Pesticides are chemical or biological agents that are employed in agricultural food production to protect cultivated plants from harmful sources such as weeds, plant diseases, and insects. Pesticides play a delicate role in agriculture because they are needed to protect crops, but they may also be hazardous to the environment and people's health. Pesticides are frequently used in today's agricultural ecosystem to meet the increased demand for food and fiber. Pesticides are now required for pest management in crops, particularly fruits and vegetables. Following the harvest of raw agricultural products, the subsequent handling, storage, and processing have a significant impact on the amount of pesticide residues found in food. If food costs rise and pesticide residues in agricultural products don't stop, fresh fruits and vegetables may soon become a luxury for people who can afford chemical-free and organic goods. Effective enforcement of appropriat...

Nutrient deficiency and toxicity disorders in plants

Nutrient deficiency and toxicity disorders in plants 1. Nitrogen (N) Deficiency: Buttoning in cauliflower Toxicity: Hollow stem in cauliflower 2. Phosphorus (P) Deficiency: Sickle leaf disease 3. Potassium (K) Deficiency : Yellow white mottling of cotton Firing of tobacco leaves Toxicity : Blotchy ripening of tomato (K excess & N imbalance) 4. Calcium (Ca) Deficiency : Blossom end rot in tomato Bitter pit in apple Pillow diseases of cucumber Die back disease of pea 5. Sulphur (S) Deficiency : Tea yellow diseases 6. Magnesium (Mg) Deficiency : Reddening of leaves in cotton Sand drawn diseases in tobacco Grass tetany (animals) 7. Iron (Fe) Deficiency: Papery white (complete whiteness of leaves) Yellowing of groundnut White eye of rice Leaf bleaching in sugarcane Ivory white of paddy Toxicity: Browning of rice Bronzing in leaf blade rice (>300 ppm) 8. Manganese (Mn) Deficiency: Sugarcane blight Pahlala blight of sug...

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