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The benefits of HACCP can be summarized as under. a) Benefits to Consumers Reduced risk of food borne diseases Increased confidence in food supply Increased awar
Capacity to do work is known as energy. It is very important input for all our activities like cooking food, driving vehicle and running industries. The most important challenge th
What is Gels Sol is free flowing liquid at room temperature, when it becomes relatively firm, it is called a gel. There are a number of factors that affect the strengths, elast
Explain the Properties of Good Prebiotic? Thus, to summarize, we can say that a good prebiotic should have the following properties: Be active at a nutritionally feasibl
Ciliated Protozoan Ciliates form the largest and the most homogenous group of protozoans. They are placed under one phylum Ciliophora and evidence indicates that its members s
1. Describe how the hypothalamus regulates the secretion of anterior pituitary hormones and identify all of the individual hypothalamic regulatory factors. Describe how the hypotha
economic importance of oblia
A restriction enzyme or restriction endonuclease is an enzyme which cuts DNA at particular recognition nucleotide sequences with Type II restriction enzymes cutting double-stranded
Binding of Pigments, synthetic dye In addition to water, lipids and volatile flavours, food proteins can bind a number of other substances by weak interactions or
Endocytosis and Exocytosis Endocytosis is the process by which substances are brought into the cell from outside by formation of membrane bound vesicles. These extra cellular sub
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