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Nitrates and nitrites: These are added as preservatives to particularly meat products like ham, bacon and pickled meat. They are especially effective against bacteria like Clostridium botulinum and Staphylococcus aureus which have a long history of causing lethal food poisoning. Its preservative action is mainly due to the formation of nitric acid and other oxides of nitrogen and their action increases with decreasing pH value. Nitrates are more effective when they are used in combination with common salt. The presence of nitrites imparts the characteristic pink color to meat apart from protecting its flavor. It also delays the development of off-flavors during storage. Note, nitrates and nitrites are, -however, not permitted to be added to any infant food.
Therophytes - Classes of Life Form These are annual plants of the summer season or of the favourable season. They complete their life cycles in a single favourable season and
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Define Blank titration for Determination of the Iodine Number of Lipids? Using an autopipette, measure 25 ml of Hanus iodine reagent accurately and transfer into a 250 ml iodin
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write a comprehensive note on vitamins?
Explain Pseudocoelomates in classification animal kingdom? In terms of body organization, Pseudocoelomates fall between the Acoelomates and the Coelomates. The body cavity in
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