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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).
the Mendel's first law? A Mendel's first law postulates that a characteristic (trait) of an individual is always determined by two factors, one inherited from the mother and th
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Relative to carrying capacity, what may result from unbridled continued growth of our population.
simplest way to learn their classifiction
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3 main ways in which the body uses food
Minerals:- Selenium Food Source Sea food, organ meats, cereals (levels vary depending on soil levels) Nutritional Functional role Essential nutrient: Keshan
Three point charges are located at the corners of an equilateral triangle as in the figure below. Find the magnitude and direction of the net electric force on the 1.40 µC charge.
The bases in DNA have carbon-nitrogen ring structures; due to the nitrogen atoms they are known as nitrogenous bases. There are two parts of ring structure. Adenine and guanine are
What is the notochord? How is this structure formed? The notochord is a rodlike structure that produces the supporting axis of the embryo and gives birth to the vertebral colum
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