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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.
What is malnutrition? Malnutrition can be defined as a pathological condition resulting from a relative or absolute deficiency or excess of one or more of the essential nutrien
What is the clinical manifestation of the disease known as daltonism? An X-linked daltonism is a disease in which the affected individual sees the red color as green or confoun
E g g drop syndrome-76 (EDS-76) An outbreak of sudden drop in egg production or a failure to achieve a normal peak in production despite optimum managemental and nutrition st
Q. How is the extracorporeal digestion associated to predation in arachnids? Arachnids can inoculate poison to kill or paralyze their preys using structures called chelicerae.
Nuclease is an enzyme which degrades the nucleic acids. A nuclease can be DNA-specific (a DNase), RNA-specific (RNase) or non-specific. It might act only on single stranded nuclei
Determine Materials for Separation of Amino Acids by Paper Chromatography? Petridishes (200 mm diameter) with lid, Whatman Chromatographic paper, brown paper, 500 ml separating
Explain Precautions for preparation of general purpose media 1. Dissolve ingredients one by one in distilled water. 2. Check and set the medium to appropriate pH. 3. Auto
COPUL A TIO N - Followed with the help of penis. Sperms are ejaculated deep in vagina. Polyestrous i.e. can capulate any time thorughout the year.
In the offspring of a dihybrid self, what percentage of the individuals are themselves dihybrid?
The three main forms of fat found in food are glycerides (principally triacylglycerol [triglyceride], the form in which fat is stored for fuel), the phospholipids, and the sterols
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