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Q. Use of Propionates acid in microorganisms?
Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss cheese. It serves as a developed preservative up to 1% and prevents the growth of moulds. The calcium and sodium propionates are extensively used in the bakery products to prevent the 'rop' by B, mesentericus. They do not have much effect on yeasts and bacteria. The inhibition of moulds is best between the pH 3.5 to 4.5.
The nerve centres which control the body temperature and the urge for eating recontained in: 1. Hypothalamus 2. Pons 3. Cerebellum 4. Thalamus Hypothalamus is the
Describe about Abdominojugular and Hepatojugular Reflux ? The term was first coined in 1885 to test the further rise in jugular venous pressure to elicit presence of h;art fail
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What is Burden of Rheumatic Heart Diseases? Although in the twenty-first century RHD has been eradicated in western countries, in India and other developing countries it contin
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Define the Physical activity level? Physical activity level (PAL) is defined as the total energy required over 24 hours divided by the energy needed for basal metabolism over 2
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What is ventilation A. An increase in the hydrogen ion concentration in the interstitial spaces of the brain stem leads to an increase in the duration of the respiratory cy
Give two cultural practices (not chemical) you could use to control black spot of rose. Based on your current knowledge of the disease triangle, why do you think these cultural pra
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