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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.
In the typical Western diet approximately 80-140 G triglyceride and 0.5-1.5 G cholesterol are eaten daily. Following digestion, absorption and reesterification, triglyceride and c
State the various aspects of functioning of neuropsychological The MSE deals with questions concerning the addressee's Consciousness, Emotional State, Thought Content and Clar
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An increase in blood plasma levels of parathyroid hormone A. occurs in response to enhance in the levels of calcium ions in blood plasma. B. leads to enhance in the amou
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Explain about the Glycemic Index (GI)? In the previous sections, we have studied that some carbohydrates are rapidly digested and absorbed, some are digested slowly while some
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Assume that you have 1 mL of a solution amylase (an enzyme) at a concentration of 15 mg protein/mL. Calculate the volume of diluting buffer that you would have to add to 1.0 mL of
Q. Where do the photochemical and the chemical phase of photosynthesis occur? The photochemical phase of the photosynthesis procedure occurs mainly on the thylakoids the green
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