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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:
Match each item in Column A with the corresponding item in Column B regarding infectious diseases Column A Column B a. Pulmonary tuberculosis i. Enteric infectious protozoan diseas
How does facilitated diffusion present similarities with enzymatic chemical reactions? One of the main examples of facilitated transport is the entrance of glucose from the blo
what is hybridization,and what are its different types??
An island may be colonised by just a few individuals, or just a pair:, or even a single gravid female. When a new population develops from these early colonisers of the island, the
Cnidaria and Platyhelminthes - Larval forms Cnidaria The common larval stage that is found in cnidarians is the planula which forms following gastrulation. The planula is
Q. What is the main molecule responsible for the absorption of photic energy for photosynthesis? And where is that molecule located in photosynthetic cells? The chlorophyll mol
What is the indolacetic acid (IAA)? IAA or Indolacetic acid (indolyl-3-acetic acid) is the major natural auxin made by plants. It promotes plant growth and cellular differentia
Amphibia n - 3 chambered heart 2 auricles and 1 ventricle. Sinus venosus and truncus arteriosus (its main part is pylengium) present. Incomplete double circulation prese
Why Body composition assessment is done in sports and exercise? Body composition assessment is generally done in sports and exercise for the following reasons: 1) It can ser
A woman was injured several years ago in a car accident and she was diagnosed with a herniated disc. Can you please explain using the correct anatomical terminology what herniation
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