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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.
Vitamin A dry powder Vitamin A dry powder is used in the (manufacture of dry mixtures) for which the oily ester concentrates are unsuitable or undesirable. Mainly, they are inc
Explain the Culture Media and Its Types? A culture medium (Pl. media), we already know, is a solid or liquid preparation containing all the nutrients required by microorganisms
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Symbiotic Nitrogen Fixers - Nutrient Cycles Of the symbiotic nitrogen fixing bacteria, species of Rhizobium form root nodules in legumes and are the most studied nitrogen fixe
You are working at a large, well funded research institute with the latest biochemical techniques available. The focus of your research is to find a specific mutation, or set of mu
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How does vitamin C act in the body? What is the harm caused by insufficiency of vitamin C? Why was this deficiency also known as "sailors' disease"? Vitamin C, or ascorbic acid
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1. Transcriptional analyses of eukaryotic cells reveal widespread production of RNA. Using specific examples describe how: a) microRNAs are able to influence gene expression.
Determine about the Klove Grooved Pegboard Test The subject must place pegs shaped like keys into a board having recesses that are oriented in randomly varying directions. The
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