Effect of level and sources of sulphur on yield of rice

Abstract

Sulphur is a multivalent non-metal, abundant, tasteless and and odorless. In its native form sulphur is a yellow crystalline solid. In nature it occurs as the pure element or as sulfide and sulfate minerals. Sulphur occurs in volcanic and sedimentary deposits, as well as being a constituent of many minerals and petroleum. It is normally a bright yellow crystalline solid, but several other allotropic forms can be made. Sulphur is an ingredient of gunpowder, and is used in making matches and as an antiseptic and fungicide. Rice (Oryza sativa), edible starchy cereal grain and the grass plant (family Poaceae) by which it is produced. Roughly one-half of the world population, including virtually all of East and South east Asia, is wholly dependent upon rice as a staple food,95 percent of the world’s rice crop is eaten by humans. Rice is cooked by boiling, or it can be ground into a flour. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, and many other cuisines. Other products in which rice is used are breakfast cereals, noodles, and such alcoholic beverages as Japanese sake.