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Precautions for Morphological Characteristics of Yeast Cells? 1. Observe aseptic conditions. 2. Use only a small sample for staining. 3. No air bubbles should be in the s
Q. Study of food texture? We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by
Explain the Composition of Sabouraud Agar? Sabouraud agar is used for cultivation of yeasts and moulds. Peptone - 10.0 gm Dextrose - 40.0 gm Agar - 15.0 gm Distille
Oxygen is a major component of all living organisms. All the organisms and plants required oxygen for aerobic respiration which they absorb from environment. Only plants release ox
Q. Which type of polarity do water-soluble and fat-soluble substances respectively have? Water-soluble substances are polar molecules that are they have electrically charged ar
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Define Nutritional Management of Eating Disorders? In the last unit, we focused on weight management. It is important to understand that the problems associated with too much d
Explain factors influencing rs content of foods? 1) Presence of sugar and lipids: Studies so far show that presence or addition of lipids and sugar reduces RS content. 2) Ca
External factors - Factors Controlling Metamorphosis in Insects In few cases an external factor may be accountable for initiating moulting, as for instance in the blood su
Define the Foam Mat Drying Method? This process is a development of the vacuum puffing but, instead of employing a vacuum to foam the material, it is initially foamed by suitab
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