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Explain about Cold Preservation - methods of food processing?
The metabolism of a living tissue is a function of the temperature of the environment. Low temperatures are used to retard chemical reactions and action of food enzymes and slow down or stop growth and activity of microorganisms in the food. Lower the temperature, the slower will be the above natural activities. Freezing and refrigeration are among the oldest methods of preservation. Mechanical ammonia refrigeration systems invented during 1875 allowed development of commercial refrigerated warehousing and freezing.
To study the conditions essential for the germination of seeds:- In the diagram below a having seeds on cotton wool with air, warmth, but no water; b has water, warmth, but no
Define Formation of healthy food habit - combat from obesity? Discarding faulty habits as early as possible. Most food habits formed at this age are for a life time. Special c
Water of Estuaries The water of estuaries is turbid because of the great number of particulates in suspension in the water. The turbidity is minimum near the mouth and increas
What is root pressure? Root pressure is the pressure that forces water from the soil to be absorbed by the xylem of the root. It is because of the osmotic gradient among the i
Attributes of Population The attributes of a population are of two basic types : i) Numerical attributes such as density, mortality (birth rate), mortality (death rate), disper
What is difference between self pollination and cross pollination? Which of the two modes of pollination contributes more to the plant diversity? Self pollination take places w
HAIR Presence of hair is main feature of mammals, absent in whale fish. Soft hair in embryo of animals are lanugo. Study of hair is tricology . Part of hair which
Explain Temperate Deciduous Forests-Taiga and tundra? Temperate deciduous forests are typified by the type of forests predominantly found in the eastern and northeastern Unit
important of biology to man
How to calculate the Net Protein Utilization (NPU)? Mitchell (1922) introduced the term 'Net Utilization of Dietary Protein' which is a product of digestibility coefficient and
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