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Q. Antimicrobial Barriers - proliferation of microorganisms?
The first barrier is the integument: a physical barrier to protect the food, e.g., the shell on eggs, the skin on poultry, the shell on nuts and the rind or skin on fruits and vegetables, or these may be surrounded by natural wax. It is usually composed of macromolecules relatively resistant to degradation and provides an inhospitable environment for microorganisms either with a low water activity or nutrients deficiency or antimicrobial compounds e.g. short chain fatty acids on animal skin, essential oils on plant surfaces etc. This physical protection to the food may not only help in its preservation but may also determine the kind, rate and course of spoilage. Layers of fat over meat may protect that part of the flesh, or scales may protect the outer part of the fish.
Animals of the open water zone The limnetic region of this zone contains certain fishes as well as rotifers, zooplankton such as crustacean and protozoan. In the profundal zo
Describe how the hypothalamus regulates the secretion of anterior pituitary hormones and identify all of the individual hypothalamic regulatory factors. Describe how the hypothalam
Q. What are the roles of ATP and NADPH in the chemical stage of photosynthesis? NADPH acts as reductant of carbon dioxide it delivers highly energetic hydrogen to precursor mol
Describe in brief about failing implant The failing implant may show evidence of pocketing, bleeding upon probing, purulence, and indicates the bone loss patterns are progressi
In the typical Western diet approximately 80-140 G triglyceride and 0.5-1.5 G cholesterol are eaten daily. Following digestion, absorption and reesterification, triglyceride and c
everything about osmosis
Explain the neuritic type of infantile beriberi? It is also referred to as Wernicke korsakoff syndrome or cerebral beriberi. It shows typical manifestations of peripheral neuro
mitotic division
Q. What do you mean by Canning? Canning The term canning is generally applied to foods, more specifically, to the foods preserved by heat processing. It aimgto destroy microo
Type of bacterial food poisoning Infection type: The infection type results from the release of toxin in the bowel by microorganisms taken in foods, e.g., Salmonella or Vibr
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