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Technique of food processing
Freezing is another ancient technique of food processing, which allows the transportation of perishable food items for long distances from production to consumption centres. Freezing refers to freeze the available water of the food/food product and maintain it at 18oC or below. Freezing is mainly done for vegetables using conventional freezing techniques by indirect cold-transfer in plate or air freezers.
distinguishing charecters and classification of protozoa upto phyla
Physical Stress - Temperature We are most familiar with the plants and other organisms that live at temperatures close to the temperature range in which we are adapted to live
Explain The absorption of itraconazole capsules It is decreased with concurrent use of drugs that reduce gastric acidity, such as antacids, H2-receptor blockers, proton pump in
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Birds and Mammals - Heart is 4 chambered. 2 auricles & 2 ventricles. Sinus venosus & truncus arteriosus absent. Arteriovenous heart. Double circulation i.e. pre
Abdomen check the contour of the abdomen; normally it should be soft, symmetrical, slightly round and moves in synchronously with chest in premature neonate abdomen w
How dissimilar are the endosperm of gymnosperms and the endosperm of angiosperms? In the gymnosperms the endosperm is haploid (n), it is called as primary endosperm. In the ang
How does light intensity affect oxygen production?
various changes that occur during concentration of food
Serogroups Five major serogroups of N. meningitidis, A, B, C, Y and W-135, cause most human infection. Serogroup A is the leading cause of disease in the "meningitis belt" acr
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