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Q. Explain Spoilage by fungi and bacteria? The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7
T AXONOMIC EVIDENCES - Taxonomy is the classification of organism. The gradual development in the complexity of organisms with specialized characters from simpler organisms
Which of the following serves as an actuating signal, or as part of an actuating signal, in a positive feedback system? A. Blood plasma levels of PTH (Parathryroid Hormone).
ELECTRON MICROSCOPY (EM) In EM, the object is viewed by a beam of electrons instead of visible light. An electron beam has a shorter wadelength (h = 0.004 nm) compared with vis
Define Food Science and Simple Sugars? This first unit introduces the concept, scope and importance of food science and technology as a discipline. It further presents a detail
In the preceding section we emphasised the fact that cvolution or the continuous adaptations to the environment can take place only when pheiiotypes exhibit variability. In the abs
In an outline form only, attempt the classification of the phylum arthropoda
What is the etiological agent of visceral leishmaniasis? How is the disease transmitted and what are its typical manifestations? Visceral leishmaniasis is caused by the protozo
Fatty acids have four main biological roles: 1. They are used to create sphingolipids and glycerophospholipids which are necessary elements of biological membranes; 2. Nume
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