Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Some foods are better able to resist changes in pH than others. These tend to resist changes in pH since these are buffered and the ability to resist changes in pH is known as buffering capacity. The buffers are the compounds present in food that resist changes in pH and thus are important. These are especially effective within a certain pH range. Buffers permit an acid (or alkaline) fermentation to go on longer with a greater yield of products and organisms than would otherwise be possible. In general, meats are more buffered than vegetables. Contributing to the buffering capacity of meats are their various proteins. Vegetables are generally low in proteins and consequently lack the buffering capacity to resist changes in their pH by the growth of microorganisms. Hence these permit an appreciable decrease in pH with the production of small amounts of acid by the lactic acid bacteria during the early part of sauerkraut and pickle fermentations. This is desirable since it enables the lactic acid bacteria to suppress the undesirable pectin-hydrolyzing and proteolytic organisms which cause spoilage. Low buffering power makes for a more rapidly appearing succession of microorganisms during fermentation than high buffering power. Milk is fairly high in protein (a good buffer) and therefore permits considerable growth and acid production by lactic acid bacteria during the manufacture of fermented milks before growth is suppressed.
An ecosystem is a self sufficient interacting system in the biosphere. Eg. forest, desert, pond etc. almost, all the ecosystem have more or less similar fundamental plan for their
Table gives the current classification of hypertension as recommended by JNC VII. The classification is based on the mean of two or more seated readings on two or more occasions.
what are pathogenic characteristics of protoctista?
Must account for both food AND light as zeitgebers Because of the continuous light / dark periods of the year; light not always able to act as a zeitgeber. Food
Q. What is cerumen? Cerumen is a fatty, oily substance produced by theceruminous glands in outer part of ear canal. This compound is generally referred to as ear wax and, toget
What is the mechanism of lipolysis?
Define nutritional management of severe anorexia nervosa? The nutritional management of severe anorexia nervosa is therefore, considered in terms of three consecutive phases:
What is the Rh typing of the mother and of the fetus in the hemolytic disease of the newborn? In the hemolytic disease of the newborn the mother is Rh- and the fetus Rh+. In th
Purple(P) flowers are dominant and white(p) flowers are recessive. A homozygous dominant purple flower is crossed with a homozygous recessive white flower. what percentage of the o
Early campaigns of the 19th century that focused on sanitation, hygiene, housing, and nutrition had little effect in controlling communicable disease due to flawed rationale based
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd