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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.
How would carbon monoxide poisoning affect a person's coloring, particularly of the mucous membranes? How would it affect the hemoglobin concentration, hematocrit, and percent oxyh
what is amniocentosis
Define Historical example for Dynamical Network? John Tyson constructed a nonlinear differential equation model representing the majority of the network of biochemical pathways
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Explain some Features of Aspergillus? The identifying features include: 1. Macroscopically Aspergillus colonies are powdery and are of different colours like green, blue, bl
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What type of athlete would have a above average reaction time please explain.
Define Class – Arachnida? The class Arachnida (Arachnida = spider) has terrestrial and few aquatic animals. It includes spider, scorpions and mites. 1. Prosoma bears. six pair
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Describe in brief about retina The retina is a highly complex layer of nervous tissue. The photoreceptors are rods and cones for scotopic and photopic vision respectively. The
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