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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.
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
Photoperiodism was first characterised in : 1. Tobacco 2. Potato 3. Tomato 4. Cotton Tobacco is the first in whic photoperiodism characterised.
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how does the digestive system of an arthropod operate
Louis Pasteur (1860-1862) French): Even after the experiments of Spallanzani, the conflict of a biogenesis and biogenesis continued well into the middle of 19 th century till
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The description and measurement of circadian rhythms. Describe the standard method used for the recording and graphing of behavioral rhythms in animals, especially the use of
D-glucose differs from D-galactose only in the arrangement around carbon 4. Therefore D-glucose and D-galactose are- Select one: a. enantiomers b. epimers c. mirror ima
Define Foam Spray Drying Method? This is an extension of spray drying and involves the use of gases dissolved under pressure prior to spraying. The main advantage is that the
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