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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.
Explain Management of Ledge - Non-Surgical Endodontic Retreatment Place a bend of approximately 45 degree in the apical 1-2 mm of a #15 to 25 file. By gentle reciproca
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Q. What is the parasite that causes toxoplasmosis? How is the disease transmitted and what are its typical manifestations? The Toxoplasmosis is caused by the protozoan Toxoplas
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Define Fluconazole It is a weaker inhibitor of CYP3A4 than itraconazole or ketoconazole but may still increase serum concentrations of drugs metabolized by 3A4, like cyclospor
Q. Can you explain Abdominal Aortography? The abdominal aorta starts at the level of diaphragm (T12). Here too, prior to performing an abdominal aortogram, a sound knowledge of
What problem would most likely to occur if a haploid cell attempted to perform meiosis? a.The cell could not replicate its DNA prior to meiosis. b.The cell could not pair hom
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