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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.
A home-made wormery A wooden box 30 cm by 30 cm by 15 cm fitted with a glass front is beneficial for studying the habits of earth-worms. Fill the box nearly to the top with
Characteristic Feature of Respiration From our opinion we may say that the characteristic feature of respiration is the intake of oxygen and the output of the carbon dioxide.
Q. What are the factors which influence the spoilage of meat? Can you list a few? Ans. Sure enough, you should be able to enumerate these having learnt about them earlier
Q. Iceberg phenomenon in relation to diabetes? Diabetes Mellitus cases are diagnosed by a doctor or a health worker by taking history, blood test for sugar level. But the undia
In earthworms, when the ovaries mature, the clitellum secretes a viscous substance in the form of a girdle. This girdle hardens in to a cocoon around the clitellum. The ova are dis
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Define Tests of Cardiovascular Endurance? Cardiovascular endurance or aerobic fitness is the ability to exercise continuously for extended periods without tiring. It can be me
One of man's oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a direct result of removal of moisture. Microorganisms need water
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