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Explain about the Pasteurization?
You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to pasteurize food? What does pasteurization entail? Let's find out. Basically, pasteurization is a mild heat treatment to kill part of the microorganisms present in food. So, the primary objective of pasteurization is to kill pathogenic (milk) or spoilage (beers, fruit juices) microorganisms. This process is usually combined with another preservation method.
State what is Genetic engineering Genetically engineered plant-incorporated protectants are created by a process that utilizes several dissimilar modern scientific techniques
Salmonellosis The genus Salmonella comprises nearly 2500 serovars, traditionally based on Kauffman-White scheme in which H (flagelar) and O (somatic) antigens determine the ser
Why is water conservation in c3 c4 and cam plants important? Cam stands for Crassulacean acid metabolism. C3 and C4 conserve less water than Cam plants. Actually, C4 plan
Four major groups of lipoproteins help in transport of lipids. These include: 1. Chylonzicrons-function is to carry dietary triacylglycerols 2. Very low density lipoprot
What are the types of changes encountered during the Support phase Adaptation - To accommodate changes to its environment Correction - To uncover defects in the Software
Q. Measurement of Colour in Foods? A number of instruments are used for colour measurements in food. a) A simple method is to match the colour of a food with coloured chips
Describe giving one example of each, the three types of joints in human skeleton, based on the capacity of movement. A patient was complaining of frequent urination, excessive
Q. What is the kind of circulatory system present in arthropods? Do these animals have respiratory pigments and heart? In arthropods the respiratory system is open (lacunar). B
Clonig,plasmid vectors,lambda&M13based vectors
Explain Precautions for Gram Staining of Bacterial Cultures? 1. The dilutions should be chosen on the basis of expected counts in the food sample. 2. Food should be kept in
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