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Sorbic acid and its salts: These are effective against moulds, yeasts and many bacteria. It is more effective as a preservative than propionates and benzoates at higher pH values and, therefore, it is widely used for bakery and confectionery products like cakes, fillings for chocolates and various types of cheese, cheese spreads and fat spread, cheese and ready-to-eat preserved chapattis. These are also used in the preservation of fermented vegetable products and vegetables pickled in vinegar. Its presence inhibits lactic acid fermentation slightly but suppresses the growth of film-forming yeasts and moulds.
A molecule that acts by transferring a phosphate group from an ATP molecule to another molecule would be called: A) hydrolase. B) lipase. C) transferase. D) ligase. E) kinase.
Q. Class Reptilia identity card. How are they characterized according to examples of representing beings, basic morphology, skin, respiration, circulation, nitrogen waste, thermal
Bovine spongiform encephalopathy The bovine transmissible spongiform encephalopathy (BSE), known as 'mad cow disease'-first noticed in Great Britain in 1986, is similar to scra
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