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Explain about the Browning Reactions?
The Browning Reactions are complex reactions which occur when foods are processed. In some the brown flavour is highly desirable and is intimately associated in our mind with the delicacy of the product. In coffee, maple syrup, the brown crust of bread and all baked goods, potato chips, roasted nuts and many other processed foods controlled browning is necessary. Yet in other foods, browning during processing is undesirable and forms off flavour and dull appearance or even objectionable colors. In drying of fruits or vegetables and in canning or concentrating orange juice, it is highly desirable to avoid browning. The presence of carbohydrates in foods is intimately connected with the browning, which occurs. Other compounds are sometimes important but they are the ones which have some of the reactive groups of the reducing sugars and are similar to them in properties. The pigments, which are formed, are high molecular weight polymers whose constitution is difficult to determine. The browning reactions appear to be complicated not only as to the final product but also as to the course of numerous reactions. It has been exceedingly difficult to assess the chemistry of this change in the complex mixtures, which is encountered in almost every food.
Explain sol -gel transformation During sol -gel transformation, a three dimensional network is formed by the interlocking of dispersed particles. The liquid phase is entrapped
what are the different modes of nutrition
P e s t e des petits ruminants It is also known as goat plague or kata resulting in high fever, diarrhoea and respiratory distress. In India, the disease was reported in th
cutaneous respiration
What is the main theory opposed to evolution? The major theory that opposes the evolution theory on the description of how species emerged (phylogenesis) is fixism.
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What is the role of primary consumers in a food chain? Give an example of a primary consumer in a terrestrial and an aquatic ecosystem.
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Q. Can you explain Restrictive Ventricular Septal Defect ? VSD is restrictive when VSD pressure gradient is more than 60mmHg (systolic cuff pressure-VSD lpressure grad
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