It takes the average reader 8 hours and 13 minutes to read Biochemical Aspects of Crop Improvement by K. R. Khanna
Assuming a reading speed of 250 words per minute. Learn more
This book provides a comprehensive review at the biochemical and molecular level of the processes and techniques that contribute to crop improvement. General topics include a historical perspective of the advancements in crop improvement; cultivar systematics and biochemical and molecular markers in crop improvement programs; the genetics of physiological and biochemical processes affecting crop yield; the genetics of photosynthesis, chloroplast, relevant enzymes, and mutations; osmoregulation/adjustment and the production of protective compounds in relation to drought tolerance; and the biochemistry of disease resistance, including elicitors, defense response genes, their role in the production of phytoalexins and other strategies against pathogens. Other topics include quality breeding (e.g., molecular gene structure, changing individual amino acids, enhancing nutritive value of proteins) and biotechnology/genetic engineering. Geneticists, biochemists, botanists, agricultural specialists and others involved in crop improvement and breeding should consider this volume essential reading.
Biochemical Aspects of Crop Improvement by K. R. Khanna is 478 pages long, and a total of 123,324 words.
This makes it 161% the length of the average book. It also has 151% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 11 hours and 13 minutes to read Biochemical Aspects of Crop Improvement aloud.
Biochemical Aspects of Crop Improvement is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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