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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 are the plant organs responsible for the perception of light variation? What is the pigment responsible for this perception? Leaves are mostly responsible for perception o
Define Body weight as a determinant of nutrient requirements? Requirements are considered to be a function of body weight for individuals who are not overweight. However, for s
Radiographic Evaluation An intraoral periapical radiograph with a paralleling technique should be made and observed to ensure absence of pathology in the peri-implant region an
Q. Why are pteridophytes more common in humid places? Pteridophytes are more common in humid places since they depend on water for their gametes to fecundate one another. In hu
Prevention and Control of Shigella food borne infection The control of Shigella food borne infection is similar to that of salmonellae; avoiding contamination of foods by ani
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Explain the Direct Microscopic Counts (DMC) The process includes making a smear of food sample on a microscope slide followed by staining with an appropriate dye and viewing an
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