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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.
Method for fractionation of subcellular organelles In order to study the composition and the metabolic role of the various subcellular organelles in a cell, it becomes necessar
What are genetic mutations? The Genetic mutations are alterations of the genetic material (compared to the normal condition of the species) involving modifications in the norma
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Distinguish features in the mechanisms of RNA synthesis, + (RNA), (-) RNA, and ds RNA viruses.
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