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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:
List the four phases of mitosis, and briefly explain what occurs during each phase. Prophase: the chromatin coils and produces chromosomes, the nucleolus and nuclear envelope d
Q. Spoilage of butter? Butter, which has a high content of fat, is subject to rancidity and microbial spoilage due to contaminated cream from which it has been prepared
Case scenario Mr Kit Lee, a 28-year-old unrestrained driver of a utility, was travelling on a highway at 100kph and swerved to miss road debris. He lost control and struck a tre
Question 1: (a) Give, in order, the major categories of taxonomic classification. (b) Differentiate between the five kingdoms of organisms. (c) Differentiate between net
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How is the respiratory system in aquatic molluscs divided? What adaptive respiratory structure do terrestrial molluscs present? Aquatic molluscs oxygenate their blood through g
Echocardiography is one of the -most frequently used imaging modalities for diagnosing cardiovascular diseases. It i's versatile and is applicable in the entire spectrum of
Q. Why doesn't the food enter the trachea instead of going to the esophagus? When food is swallowed the swallow reflex is activated and the larynx closes and elevates to avoid
give the discriptive account of nerilla which belongs to class arciannelida in phylum annelida
Explain the issues related to food production? Let us now understand some issues related to food production, these are: Factors influencing food production, Analysi
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