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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:
Abscission - Effects of Plant Growth Regulators Abscission of leaves and fruit is one of the more obvious characteristics of senescence. Leaves do not fall simply because they
#question.endocrine organ in crustaceans
A true-breeding petunia plant with red petals was crossed with another true-breeding petunia plant with white petals. The plants of the F1 progeny had blue petals. When these F1 pl
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In tomatoes, two alleles of one locus determine the character difference of purple versus green stems (alleles are P and p with P being completely dominatn and coding for purple st
DNA sequencing is the process of reading the nucleotide bases in a DNA molecule. It includes any technology or method which is used to verify the order of the four bases- guanine,
Phimosis Phimosis may be congenital or acquired. The foreskin in young infants cannot be retracted, because at that gge it is adherent to the underlying glans. Wlen an attemp
A woman who is heterozygous for a particular X-linked recessive trait marries a phenotypically normal man. What percentage of their sons will show the recessive phenotype?
What is the best microscope to get a detailed view of the parts inside of a preserved plant cell?
Angiotensin Converting Enzyme Inhibitors (ACEI) has shown to reduce mortality in heart failure to the tune of 16-30 per cent in various large trials. The renin-angiotensin-aldos
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