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Explain about the Sugaring - methods of food processing?
Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms. Therefore, sugars such as glucose or sucrose, owe their effectiveness as preservatives to their ability to make water unavailable to organisms and to their osmotic effect. Examples of food preserved by high sugar concentrations are sweetened condensed milk, fruits in heavy sugar syrup (preserve or murraba), jams, jellies, marmalades and candies. Jam is prepared by boiling the fruit pulp with sufficient quantity of sugar (about 55 % by wt), acid and pectin to a reasonably thick consistency.
Define Indicators at the individual level? Number of individuals who have gone hungry through lack of personal food supply, amount of expenditure on food, percent of disposable
Explain Chemical Formulas and Reactions? Chemical Formulas and Reactions : Molecules formed by the chemical bonding of atoms are described by chemical formulas. If energy
basis of genetic transplantation
Transfer RNA molecules are notable for having generally nucleotides shown in the figure such as 1-methylguanosine (m1G), pseudouridine (Ψ), dihydrouridine (D), inosine (I) and
What is Implant Failure Implant Failure : The total failure of implant to fulfil its purpose which are49 Surgical Complications, Long Term Implant Failures and Ma
What are blood stem cells? Stem cells are undifferentiated cells able to distinguish into other types of specialized cells. The stem cells of the bone marrow create the diff
Though it has bees suggested that Doppler echocardiography may be useful for non-invasive determinations of stroke volume and cardiac output, it should be recognized that th4re
What is Class Polychetae - Marine Worms? The polychaetes differ from the oligochaetes in several ways. The name itself suggests one of the differences. The prefix "poly" means
Explain about the Maillard Reaction? The Maillard reaction sometimes called nonenzymatic, nonoxidative browning is simply the reaction between the amino group of a protein or
how would one determine that the wild type phenotype of a certain trait is due to the action of one or two genes?
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