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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).
Q. Explain Shannon-Wiener index? This diversity measure is based on information theory of measure of order (or disorder) within a particular system. For our uses, this order co
ADA PTATIONS IN SKELETON FOR UPRIGHT POSTURE - 1. Foramen magnum is directed downward so that the head may rest vertically on the vertebral column. 2. Four curves
Q. Show Major complications of hypertension? High blood pressure is one of the leading causes of kidney failure, also commonly called end-stage renal disease (ESRD). Major
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have any picture this expiriment at record?
What is genetic drift?
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