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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 effect of Caffeine on athletes? Caffeine is found in coffee, tea, colas and chocolates. Its doses at 3- 6 mg/d have been known to increase muscle contractility and aerob
What do protozoans "eat"? Do they move in search for food? Protozoans are heterotroph beings, i.e., they do not make their own food and therefore they require to search for it
Define interaction of vitamin c with Pyridoxine? Pyridoxine is involved in glyconeogenesis through its action in transaminase reactions. Low levels of pyridoxine impair glucose
Q. Can you explain Shellfish Poisoning? Shellfish like oysters, mussels and clams are generally bred in the sewage polluted beds or brackish water. The shellfish poisoni
Describe the benefits of Neuropsychological test The tests can be helpful in the assessment of: Change in mental status Abnormalities in function before abnormalitie
Define Institutional and Cultural Barriers - Infuse Biology? Inside the university, the departmental promotion and tenure committees understand well the value of contribution t
Pr o d u c t i o n Diseases The production diseases, which were previously referred as metabolic diseases, include diseases like parturient paresis (milk fever), downer
What are primary consumers? Can a food chain present quaternary consumers without having secondary or tertiary consumers? Can a tertiary consumer of one chain be a primary or secon
Explain the Sources of Microorganisms? Microorganisms are virtually present everywhere in nature including air, water and soil. The microbial flora is also associated with the
Phycomycosis (zygomycosis) Zygomycosis (previously known phycomycosis) involves fungi belonging to genera Mucor, Rhizopus, Absidia, Entomophthora, Mortierella and Basidiobolou
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