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Benzoic acid and salts: These are mainly used to protect foods against yeasts and moulds. They are not very effective against bacteria and have to be used in combination with sulphur dioxide in foods prone to spoilage by bacteria. Benzoic acid is used in squashes, hit syrups, cordials, juices, jams, marmalades, preserves, sweetened ready-to-serve beverages, pickles, chutneys, sauces, tomato puree and paste and fat spread. Its effectiveness increases with the lowering of pH and is most effective below of pH 4.5.
Q. What do you mean by Overgloves? The purpose of these gloves is to use time more efficiently and to protect the skin on the hands through minimizing the number of times that
Q. How do zygote and fecundation formation occur in these plants? Do these processes depend on water? The microsporangia in the male strobile rupture at the right time of the y
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Observing where soil bacteria live Dig up a clover, alfalfa or soy-bean plant. Carefully increase all the soil from the roots and see if you can find the little white nodules o
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