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Explain Hazard identification
Hazard identification is "the identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."
Explain the Classification of simple proteins? 1) Albumins: Proteins such as egg albumin and serum albumin are soluble in water and coagulable by heat. 2) Globulins: These p
Chlorophyll is the pigment in the green plants which absorbs solar energy. chlorophyll a - It is a green photosynthetic pigment common to all the photosynthetic organisms.
Food-borne zoonoses Food-borne illnesses are serious public health problem. They are associated with the ingestion of contaminated foods by microorganisms and their toxins, ma
Q. Evaluate the texture of various foods? A number of instruments are available to evaluate the texture of various foods. Brief discussions on these instruments follow. Cons
Effects of Cardiogenic Pulmonary Edema Interference with oxygen transfer in the lungs Depression arterial oxygen tension Sense of suffocation and oppression in the
Describe Pericardial Rub and their Characteristic ? Generation of sound: The sound is generated due to rubbing of visceral and parietal pericardial surfaces against each other
Permanent Wilting Percentage (PWP) It is the percentage of moisture in the soil at which a plant wilts and does not recover unless water is added to the soil. PWP for clay is
Functions of cerebrum The forebrain is otherwise called as ‘cerebrum'. It is highest centre for controlling several functions in the body, The most interesting aspect
MIDDL E EAR - Protected by tympanic bone. It's cavity is tympanic cavity. It is lined by simple cilliated columnar epithelium. It is connected to naso pharynx by Eu
Explain the histologic techniques A clinician has to base the diagnosis only on the clinical and radiographic findings as microbiologic and histologic techniques are restricte
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