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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:
Create a dichotomous key the following organisms, ant, butterfly, fly, beetle, grass hopper, wasp, ladybug, roach and dragonfly.
Q. Show the Natural selection of taxonomist? Natural selection associated with successful reproduction maintains a basic similarity of the reproductive feature of flowers, frui
Define the Beer's Law - Nutritional Biochemistry? Beer's law states that the concentration of a substance is directly proportional to the amount of light absorbed or inversely
OXIDATION OF PYRUVATE TO ACETYL CoA The oxidation of pyruvate to acetyl CoA is the irreversible route from glycolysis to the citric acid cycle. What is citric acid cycle?
Q What is the name of the membrane with the intention of delimits the nucleus? To which component of the cell structure is that membrane contiguous? The nuclear membrane is als
What important changes will you find in the tissue of the fat person from those of a lean and thin person
What are the excretory organs in protozoa.
Explain the differences between a thrombus and an embolus. Include predisposing factors, mechanism of occurrence, treatment, and methods of detection with medical imaging, if any.
Name the different level of proteins There are 4 level of proteins:- a) Primary structure b) Secondary structure c) Tertiary structure d) Quaternary structure
Which of Mendel's postulates can only be demonstrated in crosses involving at least two pairs of traits? a) Segregation b) dominance/recessiveness c) independent assortment d) unit
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