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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:
How does light intensity affect oxygen production?
Explain Increased Fibrinogen Levels and Other Thrombogenic Factors ? Thsombogenesis is an important component in the pathological process of atherosclerosis and so it is not s
What is the compound that is phosphorylated for ATP formation? What is the resulting compound when ATP liberates energy? ATP, or adenosine triphosphate, is produced after the
what is Acute Massive Pulmonary Embolism ? Acute Massive Pulmonary Embolism : Before the era of open-heart surgery, Trendelenburg (1908) described technique of open p
In shorthorn cattle, the coat colours red or white are controlled by a single pair of alleles. A calf which receives the allele for red coat from its mother and the allele for whit
THYMU S GLAND Flat, bilobed gland located in the mediastinal space in front of heart. Well developed in new born child and grows upto puberty but starts degenerating the
Define about the Pseudosquint (Pseudo-false) Pseudosquint is the condition when despite the visual axis being parallel, there , appears to be a squint. Pseudosquint can be conv
Give three reasons why energy transfer between trophic levels is not 100 percent. Some of the organisms in a trophic level escape being eaten; some energy is kept in molecules
define the pattern of cleavage i all aspects
Q. Function of Adenosine in brain? Adenosine has four different receptor subtypes (A1, A2A, A2B and A3). Adenosine A2A receptors are concentrated in striatum. Adenosine recepto
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