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Explain Use of food Additives - method of food preservation?
Food additives may be defined as substances added intentionally to food, generally, in small quantities to improve its appearance, flavour, texture or storage properties. These may be classified into different broad groups. Those food additives, which are specifically added to prevent the deterioration or decomposition of a food, have been referred to as chemical preservatives. In food preservation, the added substances may be grouped into two. The first one includes the use of sugar, salt, spices, acetic acid (vinegar) and alcohol, and is referred to as class I preservatives and is considered to be relatively safe to humans. The second group includes the use of benzoic acid, sulfur dioxide, nitrates and nitrites and a variety of neutralizers, firming agents and bleaching agents and referred to as class II preservatives and is considered to be relatively safe to humans, but within the permissible doses prescribed by the Food Regulatory bodies because higher concentrations can be a health hazard. Preservation of foods by the chemicals is effected by interfering with the cell membrane of the microorganism, their enzyme activity and genetic mechanism; by acting as antioxidants.
Define Effect of Deficiency of chromiumin humans? Hallmark of marginal chromium deficiency is impaired glucose tolerance. Individuals receiving TPN without chromium have been s
peptide bond
Distinguish between epithelial and connective tissues with respect to their cell arrangement? PROVIDE a specific example( for both tissue types) of how the arrangement of cells hel
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Which type Ribosome occurs exclusivley in Mitocondria?
Q. Nutritional management for constipation? Calories, proteins, carbohydrates and fat the requirements would be the same as the RDA for a particular age, sex, occupation of t
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Explain the chemical properties of milk Autoclaving milk, wherein temperature of around 121 o C is achieved, causes browning. The brown colour is due to the heat effecting an i
Many common methods are employed for the removal of impurities from water. Some of them are: Sedimentation Filtration Reverse osmosis Electro dialysis Aeration
The metabolism of phenylalanine will now be taken in some detail, as two inborn errors of metabolism are known which affect this pathway. The Phenylalanine is 1st hydroxylated by p
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