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Explain Red anthocyanin pigments
Red anthocyanin pigments from miracle fruit were isolated and tested in carbonated beverages, in combination with the organic acids. Pigments degradation occurred with all acids and malic acid caused the most rapid degradation. In grape juice, malic acid caused the greatest increase and also increased the colour stability as did valeric acid. Malonic and oxalic acids increased the colour initially, but fairly rapid decolourization occurred on storage.
Explain the Digestibility Coefficient? You have earlier learnt that dietary proteins are hydrolyzed to amino acids during digestion. The digestion begins in the stomach by the
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List the short-term and long-term effects of forest destruction (a) on hillsides, (b) in the tropics. (a) Deforestation on hillsides exposes the soil to erosion by rain and l
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