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Q. Describe the Freezing - Techniques of preservation?
This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability of microorganisms to grow at freezing or below freezing temperature. Freezing can be carried out either by slow freezing process, quick freezing process or dehydro freezing.
In vegetables, enzymatic action may still produce undesirable effects on flavour and texture during freezing. The enzymes are thus destroyed by heating before the vegetables are frozen.
The energy of an electron in orbit of hydrogen atom is : (1) 13.6/n 4 x eV (2) 13.6/n 3 xeV (3) 13.6/n 2 xeV (4)13.6/nx eV Ans:
what is hypercongujative effect
Q. Main function of Research and Development? The main function of Research and Development in the food processing operation is the development of new products, which can contr
what is the hydrogenation reaction
Waxes - Carboxylic acids Waxes are the esters of higher fatty acids along with higher monohydric alcohols. The acids and alcohols generally found in waxes are palmitic, cerotic
Q. Illustrate Strengths of Acids and Bases? Ans. Acids and bases can be classified as strong or weak . If an acid or base is strong, it ionizes completely in water. On
Q. Write short notes on fabrication of rubber objects. Sol. Fabrication of Rubber: in the row condition rubber is composed of molecules of great length and molecular weight.
When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
what is cause of chemical combination?
Suppose that lysine is dissolved into a buffer to a concluding concentration of 1 mM. Into this buffer, 80 percent of the lysine's side-chain amines are protonated. Define how you
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