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Briefly explain about Pickled vegetables
These are produced by spontaneous lactic acid fermentation. Fermentation improves the digestibility and wholesomeness of the product. The acidic pH of the medium stabilizes vitamin C. Pickled vegetables also develop a typical aroma, which is desirable.
how many kingdom and phylum are there?
Cost of Accidents Immediate Cost Immediate cost takes into account the loss of work, damages to equipment and facilities which have to repaired and restored or replaced
High energy fixation - Nitrogen Fixation Through cosmic radiations, lightning, volcanic activity and meteorite trails which provide the high energy needed to combine atmospher
Calcium The calcium content in forages is affected by species, plant part (leaf versus stem), plant maturity, soil content of calcium and climate. Forages are usually a good so
Enzymes utilization in Baking Industry In the baking of bread, the preliminary process involves the mixing of wheat flour (mainly starch and proteins) with yeast and water. Sta
Define Hydroxybenzoic acid and Hydroxycinnamic acid? Hydroxybenzoic acid: e.g. ellagic and gallic acids, which are hydrolyzable tannins, present in berries and nuts. Hydroxy
Q. What is Osmotic diarrhoea? This kind of diarrhoea is caused by the presence of osmotically active substances in the intestinal tract, which in turn, favour the drawing of la
where does kreb cycle takes place
Which factors are altered when cells are moved from an in vivo to an in vitro environment, and how do cells respond to these changes?
Formation of Aqueous Humour It is universally accepted that the aqueous is produced by the ciliary processes. Although a great deal of research has been done on the fo
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