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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:
Define Methods for determining pH? There are two general methods for determining pH of a solution. One is the colorimetric method and the other most common method is the use of
Q. Does each amino acid have a central carbon? To which organic group is that central carbon bound? A carboxyl group -NH 2 , an atom of hydrogen - COOH, an amine group-H and a
Q. Functions of Colour in Foods? Let us now look at the different functions of colour in details, which are enumerated herewith: 1. The maturity of many fruits and vegetable
Picaridin Laboratory and field studies documenting the efficacy of picaridin. No published data are available on the efficacy of the 7% solution now available in the US. Insec
Basic Physical Concepts of Plant Water Relation The main idea of this section is to explain the concept of chemical potential of water or water potential and the effect of var
Define the Drugs Effects on Excretion? Use of certain drugs can influence the excretion of certain substances. For example, besides their intended increase in sodium excretion,
How much SDS do you need for 50 ml of a 20% SDS solution in water(weight/ volume)? SDS is a solid.
List the requirements of implant materials. a) Biologically compatibility: an ideal implant material will elicit mainly physiological reactions within the surrounding tissues (
Evaluate the Moisture Requirement - The Concept of Water Activity We already know that moisture is one of the important factors for the survival of living species. As suc
Why is a weekly acidic drug best absorbed in an acidic environment?
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