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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.
Explain Micropener - Non-surgical Endodontic Retreatment They are iso-colour coded flexible, StSt hand instruments It has with 7mm k-type flutes, It is ava
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a nutrient agar plate labelled 10^(-5)ml had 154 colonies after incubated. what is the cell density in the original sample
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Regional Specialisation Regional specialisation takes place usually by three processes – 1) Restriction of certain structures to a few segments, for example, gonads are res
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