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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:
An increase in the calcium conductance of all sarcoplasmic reticulum membranes of a skeletal muscle with no external forces on it leads to A. increased binding of calcium ions
What is Glycolysis in Cell Metabolism? Glycolysis : is the process that breaks down glucose into pyruvate and energy. Glycolysis does not require the presence of oxygen and
Dengue Dengue fever is a viral disease transmitted by mosquito bites that occurs worldwide in tropical and subtropical areas. Major epidemics have occurred in recent years in
State in brief about the Fungi It is heterotrophic plants, larger than the bacteria. Those that live on the dead tissues of organic substances are called saprophytic. They pla
Q. Explain the Technique of Balloon Mitral Valvuloplasty? The procedure is performed by cannulation of the right femoral vein and the procedure is similar upto transseptal punc
Explain Pasteurization The act or process of heating a beverage or other food, to a specific temperature for a specific period of time in order to kill microorganisms that cou
Determine the Steps for Withdrawing the Insulin The important thing about measuring a dose is to use the front of the plunger not the back - Check doctor's prescription.
Q. What is the etiological agent of visceral leishmaniasis? How the disease transmitted and what is are its typical manifestations? The Visceral leishmaniasis is caused by the
Fever influenza
An A=T mispairing leads to an A=C substitution. The other DNA helix will contain a(n) __ pair. a. A=C b. A=T c. G=C d. B=Q e. T=T Can you also explain it please so if I'm ask
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