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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:
Q. How do the muscles of the legs and of the feet contribute to the venous return? The muscles of the legs mainly the muscles of the calves compress and contract the deep veins
Conduits Figure: Venous Conduits Reversed saphenous vein was the first conduit used for CABG. 'It is usually harvested from the leg starting above the ankle going up
Q Beings from four phyla of the animal kingdom "breath" (do gas exchange) by diffusion. Which are those phyla? How is this type of respiration associated to features present in tho
What is the control center of the cell? The nucleus contains DNA, which having the instructions for all the functions of the body.
Explain Adverse Effects of Caspofungin Although generally well tolerated, caspofungin occasionally causes rash, fever and mild hepatic toxicity (Medical Letter 2001; 43:58). An
PURPOSES OF ASSESSING GROWTH AND DEVELOPMENT IN CHILDREN Before you assess the growth and development you should be aware of the purpose of monitoring. The purposes are a
Explain Denaturation and coagulation Denaturation and coagulation of the proteins are considered to be the chemical changes, since they involve the unfolding of proteins, whic
3 main stages of bone formation, and explain the process of these 3 stages.
Define the Physical and Chemical Factors That Affect the Pasteurization? There are a few other physical and chemical factors that affect the pasteurization method. These involv
Give the results of DistaE Dissection ? Results : For acute dissection of different parts of aorta, the mortality is reported as 9 to 33 per cent. In the International Regis
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