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Q. Explain Spoilage of Cereals and Cereal Products?
Cereals are the main source of energy to human beings. There are several varieties of cereals, of which wheat and rice are the major crops and staple food for the majority of people in India. In the preparation of different snacks and other varieties of foods, the cereals are the major ingredients. The cereal products, especially wheat,are extensively used in the food preparations like chapati, bread and other bakeryproducts. Cereals, cereal' flour etc., are generally stable due to their low water activity (aw), hence, are considered as semi-perishable foods. You may recall reading they are stored in humid conditions or the product prepared contains high moisture. yeasts and bacteria as the moisture percentage increases. Occasionally, unseasonal rains occur at the time of harvest and standing of harvested grains' of wheat, maize and sorghum are infected by moulds like Aspergillus and Fusariurn
Q. Explain the Bone Implant Interface? Three phases have been described in the development of bone implant interface. 1. Stabilization phase Subendosteal and subperiost
What is the first step normally taken when you look through the oculars? The nuclei of the cheek cells have been stained using a special dye so that they appear purple. What is the
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Functions of Respiratory Pigments As you have learnt in the preceding sub-sections, the pigments are the carrier of oxygen. In the nonexistence of respiratory pigments the blo
Of which substance are microtubules made? In which structures and cellular processes do microtubules participate? Microtubules are made of consecutive dimers of the protein tub
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Define Nutritional Requirements and Recommended Allowances for Proteins and Amino Acids? The FAO/WHO Committee (1973) expressed the protein requirements in terms of egg or milk
Define Precautions for Quantitative Determination of Viable Microbes? 1. Dilution should be made carefully. 2. Use fresh sterile pipette for making each dilution. 3. Asep
What are the uses of microorganisms
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