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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
Which one of the following is not a lateral meristem? 1. Intrafascicular cambium 2. Interfascicular cambium 3. Phellogen 4. Intercalary meristem Intercalary m
Locomotion and reproduction in echinodermata
Express the term in brief - Protonephridia. An osmoregulatory-excretory structure found in some invertebrates. Also known as a flamecell, this tubule is closed at its distal en
Explain the Composition of Blood Agar? Infusion from beef heart - 500 gm Tryptose - 10.0 gm Sodium Chloride - 5.0 gm Agar - 15 gm Distilled water - 1000 ml pH
Elaborate the term - Gill slits. Lateral opening in the wall of pharynx which allows water to enter into mouth and exit through the pharynx. This is one of the ancestral charac
You are setting up a PCR reaction. a) The total volume of your reaction is 50 uL. Your stock primer solutions are 25 mM each. You want a final concentration of primer of 1 mM in yo
Q. What are the modes of transmission, main signs and symptoms and treatments of hepatitis A? The Hepatitis A is an acute disease of low mortality caused by the hepatitis A vir
Some biologists prefer to categorize brown, red, and some green algae as plants rather than protists. What characteristics of these algae support like classification? Brown and
A pp l i c a tion s of transgenic animals Current applications of gene transfer in farm animals include the improvement of product quality and quantity, disease resistan
Point and Non-Point Sources The discharge of effluents in receiving water body at a specific site are referred to a point sources in contrast to the inflow of pollutants in a
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