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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 Lactose Fermenters and Non lactose Fermenters 1) Lactose Fermenters - These produce acid on lactose fermentation, which results in red colouration on bacterial colo
respiration & its types
Q. Can you explain Listeriosis? Listeriosis is a food borne illness caused by a pathogenic bacterium called Listeria monocytogenes, which is food borne. Listeria monocytogenes
CHROMOLIPID Formed by lipid & pigment, eg. carotene, xanthophylls. Lycopene present in tomato & red chilli. Carrot is rich in b-carotene, converted into vitamin A.
Determine Requirement of Trace elements for Infant? Most elements, such as zinc and iodine, hold a major significance in infant nutrition. Zinc is associated with growth while
Which statement is true of the energy levels of electrons in shells? A) All the electrons in an atom have similar amounts of energy. B) Electrons must lose energy to move from the
Tropical seasonal forests - Ecosystem Tropical seasonal forests occur in regions where total annual rainfall is very high but segregated into pronounced wet and dry periods. T
It is elimination of an antigen or antibody from a sample by the process of adsorption, to which the complimentary antigen or antibody is bound.
Extraradicular Infections Whatever the cause of post endodontic disease we should do proper diagnosis to determine what is the cause; is it intra or extraradicular infection ,
Define requirements of Vitamin A for infants? As for vitamin A deficiency, requirement of vitamin A is the most easy to meet as it is abundantly present in green and yellow veg
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