{"id":181,"date":"2022-03-27T10:06:57","date_gmt":"2022-03-27T10:06:57","guid":{"rendered":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/?post_type=chapter&#038;p=181"},"modified":"2022-03-27T10:20:15","modified_gmt":"2022-03-27T10:20:15","slug":"181","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/chapter\/181\/","title":{"rendered":"Chillies: Quality attributes of chillies"},"content":{"raw":"&nbsp;\r\n\r\n<strong>Classification of chilli<\/strong>\r\n\r\n&nbsp;\r\n\r\nWhole dried chilli peppers are classified into the following classes:\r\n\r\n&nbsp;\r\n\r\n<strong>\u201cExtra\u201d Class, Class I and Class II.<\/strong>\r\n<p style=\"text-align: justify;\">The defects allowed must not affect the general appearance of the produce as regards quality, keeping quality and presentation in the package.<\/p>\r\n&nbsp;\r\n\r\n<strong>15.1.\u00a0 Chillies: Quality attributes of chillies<\/strong>\r\n\r\n&nbsp;\r\n\r\nThe whole dried chilli peppers must display the following characteristics:\r\n\r\n&nbsp;\r\n<ul>\r\n \t<li>intact; however, slight superficial damage is not considered as a defect.<\/li>\r\n \t<li>sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded.<\/li>\r\n \t<li>clean, practically free of any visible foreign matter.<\/li>\r\n \t<li>sufficiently developed and with attached peduncle.<\/li>\r\n \t<li>shape and colour characteristic of chilli types.<\/li>\r\n \t<li>free from living pests whatever their stage of development.<\/li>\r\n \t<li>free from damage caused by pests, including the presence of dead insects and\/or mites, their debris or excreta;<\/li>\r\n \t<li>free from blemishes, areas of discolouration or spread stains in pronounced contrast with the rest of the produce affecting in aggregate not more than 5 per cent of the surface of the produce.<\/li>\r\n \t<li>free from mould filaments visible to the naked eye.<\/li>\r\n \t<li>free of abnormal external moisture.<\/li>\r\n \t<li>free of foreign smell and\/or taste.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\nThe condition of the whole dried chilli peppers must be such as to enable them:\r\n\r\n&nbsp;\r\n<ul>\r\n \t<li>to withstand transportation and handling;<\/li>\r\n \t<li>to arrive in satisfactory condition at the place of destination.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong>15.1.1.\u00a0 Moisture content<\/strong>\r\n\r\n&nbsp;\r\n\r\nWhole dried chilli peppers should have maximum moisture content in accordance with the following table:\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG.png\"><img class=\"aligncenter size-full wp-image-184\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG.png\" alt=\"\" width=\"570\" height=\"239\" \/><\/a>\r\n\r\n<strong>15.1.2.\u00a0 Colour<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Colour requirement for whole dried chillies is mandatory for the commercial types in accordance with the table below:<\/p>\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG.png\"><img class=\"aligncenter size-full wp-image-185\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG.png\" alt=\"\" width=\"957\" height=\"527\" \/><\/a>\r\n\r\n<strong>15.1.3.\u00a0 Pungency<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Commercial types of whole dried chili peppers are characterized by pungency in accordance with the following table:<\/p>\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG.png\"><img class=\"aligncenter size-full wp-image-186\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG.png\" alt=\"\" width=\"995\" height=\"319\" \/><\/a>\r\n\r\n<strong>15.1.3.1.\u00a0 Provisions concerning sizing<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Sizing of whole dried chilli peppers is mandatory for \u201cExtra\u201d Class and Class I. Size is determined by the length (measured from the apex of the fruit without considering the peduncle).<\/p>\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG.png\"><img class=\"aligncenter size-full wp-image-187\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG.png\" alt=\"\" width=\"1000\" height=\"518\" \/><\/a>\r\n\r\n<strong>15.1.3.2.\u00a0 Provisions concerning tolerances<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the minimum requirements of the class indicated.<\/p>\r\n&nbsp;\r\n\r\n<strong>Quality tolerances<\/strong>\r\n\r\n<a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG.png\"><img class=\"aligncenter size-full wp-image-188\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG.png\" alt=\"\" width=\"1000\" height=\"516\" \/><\/a>\r\n<div>\r\n\r\n<strong>15.2.\u00a0 <\/strong><strong>C<\/strong><strong>ommonly used terminology for whole dried chillies:<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong>15.2.1.\u00a0 <\/strong><strong>A<\/strong><strong>ncho chilli:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Fruits have a conical shape, with sizes that vary in longitude and width. The base of the insertion of the peduncle can be flat or with indented shoulders; the body is generally flattened; the apex is pointed or round, and presents from two to four loculi. Its production as dry pepper is achieved mostly by artificially dehydrating the fruits, although a large part of this type of chilli is commercialized fresh.<\/p>\r\n&nbsp;\r\n\r\n<strong>15.2.2.\u00a0 De \u00e1rbol chilli:<\/strong>\r\n\r\n<\/div>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Small fruits, with a uniform intense or dark red coloration, with no discoloration, cylindrical, with a shape prominently long and pointed, characterized by their high pungency.<\/p>\r\n&nbsp;\r\n\r\n<strong>15.2.3.\u00a0 Guajillo chilli:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Also known as mirasol, generally, it is long, with a sharp end; its body is cylindrical, smooth and with slight undulations. It has two to three locules; its position is hanging, even when there are some variants with erected fruits. This type of chilli is moderately pungent and its commercial production is in its majority dried in the plant in a natural way.<\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<strong>15.2.4.\u00a0 Mulato chilli:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">With a shape similar to the ancho chilli, it has the same variation in the growth habit and shape of the fruit, but generally less pungent. The basic difference with ancho chilli is the colour, which is dark brown when ripe and blackish brown once it is dehydrated.<\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<strong>15.2.5.\u00a0 Pasilla chilli:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">Fruit with a long undulated body that ends in a flat or pointed apex; it presents from two to three loculi. Its production is mainly destined for dehydrating, with a small amount consumed fresh.<\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<strong>15.2.6.\u00a0 Puya chilli:<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">It is an elongated fruit, medium size, smaller than mirasol chillies and bigger than de \u00e1rbol chillies, with a uniform intense red or dark red colour, with no discoloration. Its production is dehydrated mainly in a natural way in the plant before use in salsas. After the de \u00e1rbol chilli, it is considered highly pungent.<\/p>","rendered":"<p>&nbsp;<\/p>\n<p><strong>Classification of chilli<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Whole dried chilli peppers are classified into the following classes:<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u201cExtra\u201d Class, Class I and Class II.<\/strong><\/p>\n<p style=\"text-align: justify;\">The defects allowed must not affect the general appearance of the produce as regards quality, keeping quality and presentation in the package.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.1.\u00a0 Chillies: Quality attributes of chillies<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>The whole dried chilli peppers must display the following characteristics:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>intact; however, slight superficial damage is not considered as a defect.<\/li>\n<li>sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded.<\/li>\n<li>clean, practically free of any visible foreign matter.<\/li>\n<li>sufficiently developed and with attached peduncle.<\/li>\n<li>shape and colour characteristic of chilli types.<\/li>\n<li>free from living pests whatever their stage of development.<\/li>\n<li>free from damage caused by pests, including the presence of dead insects and\/or mites, their debris or excreta;<\/li>\n<li>free from blemishes, areas of discolouration or spread stains in pronounced contrast with the rest of the produce affecting in aggregate not more than 5 per cent of the surface of the produce.<\/li>\n<li>free from mould filaments visible to the naked eye.<\/li>\n<li>free of abnormal external moisture.<\/li>\n<li>free of foreign smell and\/or taste.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>The condition of the whole dried chilli peppers must be such as to enable them:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>to withstand transportation and handling;<\/li>\n<li>to arrive in satisfactory condition at the place of destination.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>15.1.1.\u00a0 Moisture content<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Whole dried chilli peppers should have maximum moisture content in accordance with the following table:<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-184\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG.png\" alt=\"\" width=\"570\" height=\"239\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG.png 570w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG-300x126.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG-65x27.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG-225x94.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/885PNG-350x147.png 350w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><strong>15.1.2.\u00a0 Colour<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Colour requirement for whole dried chillies is mandatory for the commercial types in accordance with the table below:<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-185\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG.png\" alt=\"\" width=\"957\" height=\"527\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG.png 957w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG-300x165.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG-768x423.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG-65x36.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG-225x124.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/886PNG-350x193.png 350w\" sizes=\"auto, (max-width: 957px) 100vw, 957px\" \/><\/a><\/p>\n<p><strong>15.1.3.\u00a0 Pungency<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Commercial types of whole dried chili peppers are characterized by pungency in accordance with the following table:<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-186\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG.png\" alt=\"\" width=\"995\" height=\"319\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG.png 995w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG-300x96.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG-768x246.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG-65x21.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG-225x72.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/887PNG-350x112.png 350w\" sizes=\"auto, (max-width: 995px) 100vw, 995px\" \/><\/a><\/p>\n<p><strong>15.1.3.1.\u00a0 Provisions concerning sizing<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Sizing of whole dried chilli peppers is mandatory for \u201cExtra\u201d Class and Class I. Size is determined by the length (measured from the apex of the fruit without considering the peduncle).<\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-187\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG.png\" alt=\"\" width=\"1000\" height=\"518\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG.png 1000w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG-300x155.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG-768x398.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG-65x34.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG-225x117.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/888PNG-350x181.png 350w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<p><strong>15.1.3.2.\u00a0 Provisions concerning tolerances<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the minimum requirements of the class indicated.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Quality tolerances<\/strong><\/p>\n<p><a href=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-188\" src=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG.png\" alt=\"\" width=\"1000\" height=\"516\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG.png 1000w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG-300x155.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG-768x396.png 768w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG-65x34.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG-225x116.png 225w, https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-content\/uploads\/sites\/248\/2022\/03\/889PNG-350x181.png 350w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<div>\n<p><strong>15.2.\u00a0 <\/strong><strong>C<\/strong><strong>ommonly used terminology for whole dried chillies:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.1.\u00a0 <\/strong><strong>A<\/strong><strong>ncho chilli:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Fruits have a conical shape, with sizes that vary in longitude and width. The base of the insertion of the peduncle can be flat or with indented shoulders; the body is generally flattened; the apex is pointed or round, and presents from two to four loculi. Its production as dry pepper is achieved mostly by artificially dehydrating the fruits, although a large part of this type of chilli is commercialized fresh.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.2.\u00a0 De \u00e1rbol chilli:<\/strong><\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Small fruits, with a uniform intense or dark red coloration, with no discoloration, cylindrical, with a shape prominently long and pointed, characterized by their high pungency.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.3.\u00a0 Guajillo chilli:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Also known as mirasol, generally, it is long, with a sharp end; its body is cylindrical, smooth and with slight undulations. It has two to three locules; its position is hanging, even when there are some variants with erected fruits. This type of chilli is moderately pungent and its commercial production is in its majority dried in the plant in a natural way.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.4.\u00a0 Mulato chilli:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">With a shape similar to the ancho chilli, it has the same variation in the growth habit and shape of the fruit, but generally less pungent. The basic difference with ancho chilli is the colour, which is dark brown when ripe and blackish brown once it is dehydrated.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.5.\u00a0 Pasilla chilli:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Fruit with a long undulated body that ends in a flat or pointed apex; it presents from two to three loculi. Its production is mainly destined for dehydrating, with a small amount consumed fresh.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>15.2.6.\u00a0 Puya chilli:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">It is an elongated fruit, medium size, smaller than mirasol chillies and bigger than de \u00e1rbol chillies, with a uniform intense red or dark red colour, with no discoloration. Its production is dehydrated mainly in a natural way in the plant before use in salsas. After the de \u00e1rbol chilli, it is considered highly pungent.<\/p>\n","protected":false},"author":1,"menu_order":15,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-181","chapter","type-chapter","status-publish","hentry"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/181\/revisions"}],"predecessor-version":[{"id":192,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/181\/revisions\/192"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapters\/181\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/media?parent=181"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/pressbooks\/v2\/chapter-type?post=181"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/contributor?post=181"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp07\/wp-json\/wp\/v2\/license?post=181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}