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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.
Q. Write the blood sugar in normal range and range in diabetes? Normal Diabetes mellitus >126 mg / dl >200 mg / dl
The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
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i want to make a project for class 10
In detail describe the structure and function of the heart and blood flow. Include the conduction system and blood vessels. Make your response specific to your audience who are a g
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Sensory Receptors Sensory information received by these receptors is transmitted through sensory fibres of peripheral nerves to sensory areas at different levels of spinal cord
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