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Define the Factors that Affect the Rate of Drying?
Factors that affect the rate of drying are as follow:
1) The fat content of the food-Higher fat contents generally result in slower drying as moisture is trapped within the food.
2) The method of preparation- Cut surfaces loose moisture more fast than via skin.
3) The amount of food placed in a drier in relation to its size- In a given drier, faster drying is achieved with smaller quantities of food.
Define reagents required and methodology for Benedict Test? Reagents Required - Sugar solutions of glucose, fructose, galactose, maltose, lactiose, sucrose and starch.
Ultrasonic and sonic vibrations Cells of all types can be destructed by intense sonic and ultrasonic vibrations generated by magnetostrictive oscillations or peizo electric cry
What is the route of the ingested food from swallowing until the duodenum? Unless reaching the duodenum the food enters the mouth, passes the pharynx, goes down the esophagus a
what is universality of genetic code
Explain the term - Muscle Contraction Headache This is one of the most common headaches. It is also known as tension or nervous headaches. They result from sustained contractio
Define the Anatomical Considerations 1. Neurovascular bundle associated with greater palatine foramen, e.g. palatal root of the upper 1 st molar: Don't do incision at this area
As coenzymes participate in a variety of functions, they can be classified broadly into two groups: i) Hydrogen transferring coenzymes, and ii) Group transferring coenzym
Meiosis is the special type of cell division in which the numbers of chromosomes in daughter cell are reduced to half, as compared to parent cell. Occurrence: It takes place
which part of human body purify the blood
Explain Chemically Defined or Synthetic Media - Culture Media? Synthetic media are those media where detailed composition of the medium is known in terms of the chemical nature
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