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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.
Most dental offices have a designated area for instrument reprocessing that is separate from the dental treatment room. This is ideal, since cleaning, sterilizing and storing instr
Recent molecular analyses indicate that the artiodactyls, which include hippos and camels, are paraphyletic, whereas cetaceans are monophyletic and cetaceans and hippos form a clad
Conduction in Myelinated Axons The myelin sheath provides insulation for the axon preventing movements of Na + and K + through the membrane. Therefore, if this myelin sheath
why obelia shows an intermediate grade of organisation
Which is the extraembryonic membrane whose function is to store nitrogen wastes of the embryo? Is this function present in placental mammalian embryos? The allantois is the ext
assignment of digestive gland
What are the Benefits of migration Eg: Need to leave Alaska due to harsh weather conditions (statement that birds are escaping NZ winter not acceptable). Longer day
EMBRYONI C MEMBRANES - Such animals are called amniota. Embronic membranes are of 4 types - (i) Yolk sac - It is formed below the embryo. It contains fluid (no yolk
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Explain Surface properties of proteins The surface properties relates primarily to surface tension, a) Emulsification and b) Foaming characteristics of proteins,
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