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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. Besides the pancreatic juice in the intestine there is the releasing of the enteric juice that contains digestive enzymes too. What are these enzymes and which type of molecule
In Drosophila, the anterior determinant Bicoid is known to activate expression of the gene hunchback in the anterior half of the embryo. (Bicoid is a transcription factor, which b
Q. What is Aortic Enlargement ? Ascending Aorta: The ascending aorta, along with the SVC forms a portion of the right cardiac border on the PA view. After the age of about 40
Oncogene is the gene in a tumor virus or in the cancerous cells which, when transferred into the other cells, can cause the transformation (note which only certain cells are susce
Explain about the Shade Drying? Shade drying is carried out for products which can lose their colour and/or turn brown if put in direct sunlight. Products that have naturally v
interpretation of liver photomicrograh slides
For Dalmation dog, the spotted condition is dominant to non-spotted. a) Using a Punnet square, show a cross between two heterozygous parents. b) A spotted female Dalmation dog is m
Explain Pennate diatomsrole in diatoms? Pennate diatoms have bilateral symmetry, which presents side-by-side mirror images if divided down the middle or centerline, as seen
You have learnt about the epidemiology, etiology and pathogenesis of acute rheumatic fever. Revised Jones criteria, which have major and minor criteria, are helping to diagnosis of
Types of Surgery : Pulmonary valve replacement using pulmonary or aortic allograft is the procedure of choice. It increases R.V. ejection fraction, decreases R.V. end diastolic p
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