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What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
How to culture mould plant s Use either sterile dishes with potato slices or gelatin as those ready for the experiments on bacteria. Transfer mould from every of the sources in
Peripatric Speciation Speciation by small populations isolated on the periphery of the distribution of the parent population can be described as peripatric speciation. Small, pe
Q. Prevention and cure of botulism involves? The prevention and cure of botulism involves: 1. Strict adherence to safe food-processing practices by the food industry 2.
Explain citric acid cycle In the citric acid cycle, the oxaloacetate is first condensed with acetyl CoA, and then regenerated as the cycle is comp!eted. But these react
Define the Osazone Test or Phenylhydrazine Reaction? Compounds with -CO-CHOH group form crystalline osazones with phenyl hydrazine. These osazones have characteristic shapes an
Explain Vegetable dehydration It reduces the natural water content below the level critical for the growth of microorganisms (12-15%), without being detrimental to important nu
What are the three major steps for a good study of a genetic family tree? Step 1: Determine whether the studied phenotypical form has a dominant or the recessive pattern. Step
Pseudorabies Pseudorabies is a viral disease caused by pseudorabies virus (PRV) that is classified under family Herpesviridae. This disease is also known as “Aujeszky’s diseas
what are the general characteristicss of porifera
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