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Explain the Sources of Microorganisms?
Microorganisms are virtually present everywhere in nature including air, water and soil. The microbial flora is also associated with the food from the time of harvest from the plant or slaughter of an animal till it is used as a food. Foods are biological materials derived from once living organisms and are perishable commodities, i.e., subject to spoilageand decomposition. Spoilage refers to change in the quality of food, in terms of food appearance, texture, flavour, odour and even alteration in nutritional properties. Spoilage leads to biological, chemical and physical changes in food. The major causes of food spoilage are microbial growth and enzymatic and chemical reactions. Besides spoilage causing microorganisms, other microbes of importance are pathogenic microorganisms on food. These organisms, e.g., Staphylococcus, Campylobacter, Clostridium perfringens, E. coli etc. are responsible for outbreaks of food borne infections and food poisoning.
Primary effects 1. Nuclear contamination 2. Biological contamination 3. Chemical contamination 4. Destruction of infrastructure facilities. 5.
compare and contrast the structure of the following: hyrda plain, hydra mematocysts, obelia, amoeba, euglena, paramecium caudatum conjugation, euglena acus.
Which type Ribosome occurs exclusivley in Mitocondria?
Q. What are the symptoms of congestive cardiac failure? Congestive cardiac failure is a progressive form of cardiomyopathy. The most classical symptom is fluid imbalance due to
The Y chromosome (for males) is less protective against hereditary diseases than the X chromosome. Why then are women considered the weaker sex?
Equivalence point and end point - Nutritional Biochemistry? Titrimetric analysis volumetrically measures the amount of reagent, often called a titrant, required to complete a
The axons of all the baroreceptors in the body were destroyed at 2 AM. All else is normal. Which of the following statements is true for the system at 2:10 AM when compared to th
Define requirements of Vitamin A of infants? On the basis of vitamin A ingested by breast fed infants in well-nourished communities, ICMR (1990) has recommended a daily allowan
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Essential Features of Health Educator The health'educator should: be confident about the subject matter, be able to converse skillfully in the language which is un
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