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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.
Why is holophytic nutrition a mode of autotrophic nutrition
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Goals of Computerization in Nursing Practice Improved Efficiency: Computers can rapidly process, store, and retrieve information, helping the nurse clinician in nursing
Posterior Leaflet: In the posterior leaflet a quadrangular excision of the sector involved in the prolapse is done. This may be up to 15-20 per cent of the leaflet. The remaining
Determine about the Trichromatic vision Trichromatic vision is the terminology used for normal vision, those who require aU' three primary colours to make a match with an unkno
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An enzyme isolated from a mutant bacterium grown at 20 degrees celsius works in a test tube at 20 degrees celsius but not at 37 degrees celsius( 37 degrees celsius is the temperatu
Specific Gravity The density of a substance is defined as mass per unit volume. The density of a substance is a characteristic property and has a definite value at a given te
describe the path of nitrogen through its biogenochemicsal cycle
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