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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).
Male and female gametophytes are independent and free-living in: 1. Mustard 2. Castor 3. Pinus 4. Sphagnum Sphagnum
Risk during crown removal -Tooth inadvertently extracted using a crown\bridge remover . -Endodontic therapy was performed , and the tooth was replanted , a procedure known
Q Which are the extra abundant ribosomes in secretory cells - the free cytoplasmic ribosomes or those associated with the rough endoplasmic reticulum? Free cytoplasmic ribosome
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