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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).
ISOZYMES : an enzyme having different molecular forms but catalyzing the same reaction.
Asexual Reproduction in Animals Reproduction may be referred as production of true copies. Most of the animals that are quite familiar to us generate male and female gametes (
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A group working at the University of California, Berkeley has developed "nanothermometers," little nanoparticles that can be injected into cells to measure the temperature in vario
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Effects on Materials - Air pollutants Most air pollutants are reactive chemicals, so they react with most of the substances around. You may recall from your chemistry lessons
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list of the structures you would expect to find in the dermis.
Define Changing Body Composition and Techniques for Measuring Body Composition? Changing body composition has been suggested as a pathway to explain age-related functional decl
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