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Explain chilling temperatures - method of food Preservation?
(a) Cellar storage temperatures (about 15° C): It is usually used for the storage of surplus foods like root crops, potatoes, onions, apples, etc. for limited periods.
(b) Refrigerator or chilling temperatures (0°C to 5°C): Foods kept at this temperature slows down the microbial activities and chemical changes resulting in spoilage. Mechanical refrigerator or cold storage is used for this purpose. Examples of this include meats, poultry, eggs, fish, fresh milk and milk products, fruits, vegetables, etc. can be preserved for 2-7 days by refrigeration.
Explain Radial Symmetry in Classification of the Animal Kingdom? All of the animals besides the sponges are considered to belong to the Eumetazoa, or the "true animals" because
Define Etiology - Anorexia Nervosa? The exact cause of eating disorders is not known. It is multi factorial in origin in which the personality of the patient, family relationsh
CLOSED HEART SURGERY : Operative procedures on the heart or major intra thoracic vessels done when the heart is beating and supporting effective circulation come under the ca
Explain the loss of carotenoids In processing fruits and vegetables, loss of carotenoids into cooking or canning water is very slight. However, carotenoids undergo oxidation wh
OBSESSIVE COMPULSIVE DISORDER (OCD): OCD is another common neurotic disorder seen in the hospital. Definition Obsessive Compulsive Disorder is the disorder characte
Q. Causes of reduced Serum HDL levels? Possible causes of reduced Serum HDL levels: - Cigarette smoking - Hypertriglyceridemia - Obesity - Genetic factors - Lack
Q. What is the etiological agent of visceral leishmaniasis? How the disease transmitted and what is are its typical manifestations? The Visceral leishmaniasis is caused by the
Q. Into which classes is the phylum Annelida divided? The phylum is divided into three classes: hirudineans (e.g., leeches), oligochaetes (for example, earthworms) and polychae
What is aves?
Define Categories of Fatty Acids? The fatty acids can be discussed under following heads: Saturated and Unsaturated, Short chain, medium chain and long chain,
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