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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.
How Thirst and satiety influence water intake? Thirst and satiety influence water intake, apparently in response to changes sensed by the mouth, hypothalamus and nerves. When t
Why in some cases is mitosis a synonym of reproduction? In some living beings asexual reproduction happens by many means: binary division, schizogony, budding, grafting, etc. I
Q. Show the pH range of natural honey? The pH of natural honey ranges from 3.4 to 6.1. Acidity of honey is primarily due to presence of acids such as gluconic acid, pyruvic a
What is the significance of lignin for the xylem formation? Lignin is vital because it is deposited on the cell wall of the xylem cells providing impermeability and rigidity to
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Determine uses of Soybean protein? Soybean protein concentrates have been used as stabilized dispersions in milk- like beverages and simulated dairy products, such as sour crea
explain polymorphism in lysosomes
A lk a l in e indigestion The disease occurs due to the consumption of excessive amount of protein rich concentrate or non protein nitrogenous substance like urea, and is
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Give three examples of reflex actions. Examples of reflex actions are alter in size of the pupil of the eye in response to light intensity, blinking in response to foreign par
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