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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:
What do you understand by Serial homology? Metamerization results in a linear series of segments which share a common embryonic origin. Ancestrally, all metameres were identica
Explain the Bioavailability of Vitamin E? For dietary purposes, vitamin E activity is expressed as a-tocopherol equivalents (a-TEs). One α-TE is the activity of l mg α-tocophe
Each ventricle has an inflow part beginning just in front of the corresponding atrioventricular orifice and running forwards to the left towards the apex of the heart. The cavity t
What are restriction enzymes? How do these enzymes participate in the recombinant DNA technology? The Restriction enzymes, or restriction endonucleases, are enzymes specialized
What is the coelom? To which structures do coeloms give birth? Are all animals coelomate? Coeloms are cavities delimited by mesoderm. Coeloms create the cavities where the inte
Q. What is cerumen? Cerumen is a fatty, oily substance produced by theceruminous glands in outer part of ear canal. This compound is generally referred to as ear wax and, toget
Tools and Techniques - Effects of Plant Growth Regulators We have discussed about the "effect of auxins". In this section we shall discuss the methodology being followed in h
Structure of the Sperm The spermatozoa in different animal groups display a wide variety of shapes and sizes but all share a. basic morphological plan. The sperm in most anim
PO L YSACCHARIDES Polysaccharides are complex carbohydrates. Polysaccharides are also called glycans. These are insoluble in water. Polysaccharides are not swee
Q. What is constitutional unit of proteins? The constitutional units of proteins are the amino acids.
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