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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."
Question: a) Why is it important to maintain good standards of Indoor Air Quality in modern offices. Briefly explain the potential air pollutants encountered in such working
Cell culture products: Animal cell cultures are used to generate virus vaccines, as well as different kind of useful biochemical which are mainly high molecular weight prote
Q. Effect on Microbial Growth of pH? Every microorganism has a minimal, a maximal, and an optimal pH for growth. In general, bacteria grow in the pH range of 6.0-8.0, yeasts 4
Explain the Gall bladder disease - Effect of Obesity? Obesity is one of the risk factors for formation of gallstones. The super saturation of bile with cholesterol in obese ind
Hydroxyapatite coating Hydroxyapatite coating has been recommended for clinical use. These implants are superior with respect to the degree and rate of fixation in the bone as
Imiquimod (Aldara) This immunomodulator is FDA-approved for topical treatment of external and perianal genital warts, which are caused by papillomavirus. Gradual clearance of w
Digestion The nutritional requirements and the various ways used by heterotrophic organisms to obtain nutrition. Whether food is used to give energy or to build the body, the
Explain ozone shield? Name two gases that can cause damage to this shield. Give one harmful effect of this damage each on plants and animals.
Q. What do you mean by Canning? Canning The term canning is generally applied to foods, more specifically, to the foods preserved by heat processing. It aimgto destroy microo
Results : In the present day, surgical mortality with or without CABG is repture to be 5-7 per cent. The late survival is 85 per cent, 75 per cent and 65 per cent at 1, 3 and 5
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