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One of man's oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a direct result of removal of moisture. Microorganisms need water for growth. The exact amount of water needed for growth of microorganisms varies. This water requirement of microorganisms is best expressed in terms of available water or water activity aw, the vapour pressure of the solution (of solutes in water in most foods) divided by the vapour pressure of the solvent (usually water). Thus aw, for pure water would be 1.00. The water activity depends on the number of molecules and ions present in solution, rather than their size. Thus a compound like sodium chloride, which dissociates into two ions in solution, is more effective at reducing the water activity than a compound like sucrose on mole-to-mole basis.
Phases of viruses Viruses have two phases to their existence Inside their host cells where they exhibit certain living characteristics. outside their host where they
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Use of trichomoniasis in pregnancy Trichomoniasis in pregnancy has been associated with adverse pregnancy outcomes (D Soper, Am J Obstet Gynecol 2004; 190:281). Metronidazole
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Q. Who were James Watson, Maurice Wilkins and Francis Crick? Watson (North American), Wilkins (New Zealander) and Crick (British) were the discoverers of the molecular structur
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Explain Theory of enzyme action L. Michaelis and k L. Menten developed a general theory of enzyme action and kinetics in 1913. According to this theory, we learnt that
Determine about the Halstead's method Reitan adopted Halstead's methods and various test procedures and with them established a laboratory at the University of Indiana. He supp
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