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Explain about the Salting - Methods of Food Processing?
Salting: Salting, especially of meat, is an ancient preservation technique. Food is treated with salt or a strong salt solution. Due to high concentration of salt, water from the food is tied up and made unavailable for microbial growth and enzyme action and hence, preserved the food. Salt has the following effects: (a) it causes high osmotic pressure and hence, plasmolysis (shrinking) of cell; (b) it dehydrates foods by drawing out and tying up moisture as it dehydrates microbial cells; and (c) it ionizes to yield the chloride ion, which is harmful to organisms. Dry salting is used in India for the preparation of tamarind, raw mango, amla, fish and meat. Salted meat and fish can last for years. In meat salting, the prepared meats were soaked in 10% salt-water brine for several weeks. In fish salting, fresh fish were gutted on a cement slope and washed with the water. Coarse salt was then rubbed into their gills, mouth and scales. Layers of fish were alternated with layers of salt and covered with dry matting. They were then left to stand for 3 to 5 days, after which the pile was turned over and left for an additional 3 to 5 days.
Define the Principle behind Cyanmethemoglobin Method? The principle behind the cyanmethemoglobin method is as follow: Principle The haemoglobin is treated with a reagent con
Note on production of haploid by tissue culture.
Define the term Prebiotics? Dietary Sources and their Mode of Action/health Effects We have already seen how prebiotics are defined. Let us go a little in-depth about them. Pre
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Explain about the Classification of Fungi? The fungi, as you may recall reading above, is now placed in a separate kingdom called Myceteae. Traditionally, fungi were divided in
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Write up your own Matlab program to do the job described by Show">http://www.avatar.se/molbioinfo2001/dynprog/adv_dynamic.html Show a few examples, your code does work. You wil
Why acquired traits are not directly related to the process of evolution? As acquired traits are not genetically determined, they cannot be passed on to offspring. Therefore,
International organization and zoonoses In 1962, the Food and Agriculture Organization and the World Health Organization created the Codex Alimentarius Commission (Codex) to e
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