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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.
Compare and contrast the effect of a deletion in the operator of the lactose operon with one in the operator of the tryptophan operon.
Q. What is an antibiogram? The Antibiogram is a laboratory test intended to guide the choice of sufficient antibiotic to treat a given bacterial infection. In an Antibiogram cu
What is reproduction?
Operative requirements for stage i surgery Although Implant placement under general anesthesia must be done in an operating theatre with complete resources, most implant surger
Define the interaction of vitamin c with iron and cadmium? Toxic levels of dietary cadmium (5-200 ppm) interfere with iron absorption and produces iron deficiency. Supplements
If a large volume of fluid has shifted from the blood into the peritoneal cavity, how would this affect blood volume and hematocrit?
Air movements at tropical latitudes Let us now explain air movements at tropical latitudes. The surface air that rushes to fill the equatorial void from the north is deflected
Q. Illustrate the Plant taxonomy? Plant taxonomy has a long history. It gave birth to several phases of botany but remains exciting, interesting and important because there is
what exactly is oxidation and reduction potential and how its an imp. factor in spoiling meat
can i get a complete note to conceptualise human biology for medical entrance preparation?
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