Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Explain Spoilage by yeasts?
Yeasts dominate in the spoilage of fruit products which contain high acid content due to their ability to tolerate high acid environment. Yeasts are osmophiles but they can tolerate only high sugar environment but not salt. They also have the ability to groq anaerobically and have low nutritional requirements coupled with the ability to synthesize the nutrients required for growth and survival.
Among the types of yeasts, the ascospore-forming and heat-resistant organisms like Saccharomyces cerevistae and S. chevalieri are found responsible for the spoilage in canned fruit products. The growth of yeast in a product results in the .formation of CO2, development of turbidity, clumping and flocculation (forming wooly cloudlike aggregations).
Which of the following structures in a vertebrate with a four-chambered heart would have blood with the highest oxygen concentration? And why? A. Arteriole end of a capillary B. Ri
Q. Give Choice of Catheters for Ventriculography? 1) Pigtail Catheter: This catheter developed by Judkins has end hole and side holes. The end hole permits insertion of the c
Discuss six bad listening habits. Which do you think is the biggest challenge for you personally?
Describe in brief about the Boron - Micronutrients Boron is required in extremely small amounts in the range of 0.01 to 1.0 ppm. The actual amount may vary from crop to crop
Antibiotic resistance is the result of natural selection mutations, the only source of new genetic information available for bacteria. Rapid reproduction rates variation in bacteri
How the Oxidation-reduction potential influence the spoilage of meat? You learnt earlier that the presence or absence of oxygen and the 0-R potential of the food itself has a b
Define Some Food Related Problems in parkinson's disease? As the disease progresses some food related difficulties appear. These are: 1. Difficulty in food preparation
What do you determine by Atriopore? The external opening to atrium. In cephalochordates water passes across pharyngeal slits into atrium and from there leaves through atriopore
Explain detail about the Golgi Bodies Eukaryotic cells possess, within the cytoplasm, a complex organisation of a cluster of membrane-surrounded vesicles called the Golgi bodie
FUNCTION S OF PROTEIN Proteins from the colloidal complex of the protoplasm and its organelles. Most Abundant Protein in Organic World is RUBISCO or Ribulose biphosp
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd