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Explain the Air Sampling?
Microorganisms may be present in air of processing facility and have an impact on the quality and safety of foods processed and handled there. To avoid food contamination during processing and post processing, it is important to measure the microbial load in air. Different methods can be used for air sampling. Most common ones are sedimentation, impingement and filtration.
What is the Nature of Monosaccharides? Monosaccharides are colourless, crystalline substances which are soluble in water but insoluble in non polar solvents. Monosaccharides ca
In Drosophila, the anterior determinant Bicoid is known to activate expression of the gene hunchback in the anterior half of the embryo. (Bicoid is a transcription factor, which b
Plant Responses to Specific Stress Conditions By now you must have developed a feeling that plants are organised to function optimally under a set of environmental conditions.
GENERAL PREVENTIVE MEASURES - 1. Infected animal should be immediately isolated and looked after. 2. The premises should be disinfected whenever there is an outbre
Epidemiology: This infection, although mostly occurring in cows, sometimes also occurs in buffaloes. Under natural conditions, the infection takes place through inoculation by the
1. In guinea pigs, black coat color (B) is dominant to white (b), and a rough coat (R) is dominant to smooth (r). What are the expected genotypic and phenotypic results of the foll
What are the main parts of ferns? Ferns are constituted by small roots that come downwards from the rhizome (stem, often orizontalized). The fronds also arise from the rhizome.
Q. Use of Propionates acid in microorganisms? Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss chees
Q. Describe Consciousness as the waking state? Consciousness as the waking state: consciousness is also referred to as the waking state as opposed for example to sleep. All
Pollination Many flowering plants rely on animals such as bees, butterflies, moths, wasps, beetles, birds, and bats for pollination to produce fruit. Thirty percent of our food
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