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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:
Coronal Disassembly - If the existing restoration with marginal defect: - The crown was sectioned through the bucco-occlusaly , Christensen crown remover elevate and remove
Q. What are Zoonotic Diseases? The World Health Organization defines Zoonoses (Zoonosis, sing.) as "Those diseases and infections, which are naturally transmitted between verte
Q. Show characteristics of food products? These sensory characteristics of food products. Food quality, as such, can be divided into three main categories i.e. i. Appeara
In a chemical reaction the free energy change (/\Go') is -40 jk/mol and the entropy factor T/\S is 15 kj/mol. the enthalpy change /\H for the reaction is a. 25 kj/mol b.-25 k
State one benefit of including vegetable fibre (roughage) in the diet Vegetable fibre retains water (keeping the faeces soft and bulky), stops constipation, decreases the
MECHANISM OF URINE FORMATION - Production of urine is uripoisis or diuresis. First of all it was explained by Kushney. Nephron separates acidic urine from basic blood, so ma
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Explain the Torsional Failure - Root Canal Test a. Occurs when the tip of the rotating instrument blinds (locked) in the canal while the motor continues to rotate the shank of
Q. What are the noteworthy features of the nervous system of arthropods? In arthropods the nervous system has more sophisticated sensory receptors with well-advanced cephalizat
Characteristics of Gametes Following are some general characteristics of gametes: 1. The female gametes are usually laden with food material, the yolk, while the male gamet
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