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Truffles, morels and the many yeasts that are basic to fermentation processes belong to this group of fungi. These fung are termed as:
a) Phycomycetes
b) Ascomycetes
c) Basidomycetes
d) Plyocetes
ANSWER: B - Ascomycetes
Explain about natural pigments There has been an extensive search of the microbial, plant and animal kingdoms for pigments that possess both high tinctorial power/strength (a m
Q. Can you explain Factors responsible for food spoilage? Spoilage, as you would realize, is quite a natural phenomenon. All foods undergo varying degrees of deterioration or s
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The stabilization energy of a bond or interatomic interaction is the change in energy upon breakage of a bond between two atoms (i.e., the change in energy when the atoms are moved
Explain the Dietary diversification - Iron Deficiency Anaemia? It aims to ensure that deficient populations have access to foods rich in iron and also foods rich in vitamin C (
Meselson and Stahl demonstrated that DNA replication is a semi-conservative process. Which of the following best explains the definition of "semi-conservative"? A. The two stra
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