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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.
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Pre-conditions for GTT You are advised to carry out the GTT (OGTT) test to confirm a diagnosis of diabetes mellitus for a person with: a) The history of glycosuria (glucose
Congenital Syphilis A positive serological test for syphilis in a newborn without stigmata of syphilis may be due either to passive transfer of maternal antibodies or to prena
Q. What is Autoclave sterilization? Word "autoclave" means self locking and is used to denote an apparatus that sterilizes by use of steam under pressure. It operates on same
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Explain the Interaction of Riboflavin with other Nutrients? Riboflavin, as already discussed under the functions, interrelates with other B vitamins, notably niacin, which r
Cryptosporidiosis Cryptosporidiosis, a protozoan disease of the intestinal tract, is caused by Cryptosporidium parvum and Cryptosporidium muris. It infects man, dog, cat, calves,
Define Energy Requirements and Dietary Energy Recommendations? Energy requirement, as you may recall studying earlier, is the amount of food energy needed to balance energy exp
Q. Do protozoans have a cellular nucleus? All protozoans, as eukaryotes have nucleus, some species like the paramecium have two nuclei the micronucleus and the macronucleus.
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