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Butter-The microorganisms which are involved in the preparation of butter are Streptococcus lactis and Streptococcus cremoris which convert the lactose in the milk to lactic acid. Then the organisms like Streptococcus diacetilactis, Leuconostoc dextranicum and Leuconostoc citrovorum are involved in imparting the aromatic flavors to the Butter
Q. Flavour of food product? Flavour factors include both sensations perceived by the tongue, which include sweet, salty, sour and bitter tastes and aromas perceived by the tong
Pathophysiolog y Normally the platelets are formed from megakaryocytes (stem cells) in the. bone marrow. These cells mature, fragment and are released in the blood strea
What is the significance of Choanocyte? Unique collar-shaped cells whose flagella are responsible for generating water current in the sponge. As flagella beats, food particles
The Alanine cycle Follow the alanine link in the alanine cycle. The process goes as under: 1) Pyruvate formed from glycolysis in the muscle is converted to alanine by t
Why are the plants having single-seeded fruits and plants having fruits with surplus one seed? The Plants that produce single-seeded fruits, for instance, avocado and mango oft
To observe yeast plants Borrow a microscope from a college, a high school, a doctor or a hospital. Place a some drops of the sugar solution which having yeast on a glass slide
Explain risk factor at the global perspective in heart diease? While the risk of Cardio-vascular diseases has been found to be variable in different ethnic groups with the high
Q. Is monoculture a system that contributes to great biological diversity of an ecosystem? The Monoculture implies that in a large area a single crop (only one species of plant
Why plants need to do exchange gases with the environment? The Plants need to do gas exchange because they create aerobic cellular respiration (like animals) and they need to r
Define Titrimetric Estimation of Carbohydrates? The Fehling's Soxhlet method is the commonly used method for titrimetric estimation of carbohydrates. In the following section y
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