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Explain about the Pickling - methods of food processing?
Pickling was widely used to preserve meats, fruits and vegetables in the past, but today it is used almost exclusively to produce "pickles" or pickled cucumbers or pickled onions and sauces. Pickling uses the salt combined with the acid, such as acetic acid (vinegar). Microorganisms do not grow well in acidic solutions. Some of the fruits and vegetables, which lend themselves to pickling, are raw mangoes, limes, amla, ginger, turmeric and green chillies. To make pickles, the fruits or vegetables are washed, cut into halves or quarters, the seeds are removed and then either dry salted or soaked in a 10-15% salt water brine for several days or months, then rinsed and mixed with spices, oils etc. and stored in glass bottles or jars.
Respiratory System - Developmental Changes after Birth The new-born's lungs are collapsed and need powerful breaths to inflate them; airways too are small, offering remarkable
most recent classification of parasitic protozoa with its general characters
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Forests, grasslands and wetland protect landscapes against erosion floods and landslides through the binding action of plant roots. The root systems of plants hold soils in place,
Micro-organisms: The micro-organisms mixed up in aerobic absorption and their activities are the same as those found in nature. The organic compounds are oxidised to H
The Father of Botany (370-285 B.C.); of all the men who ever lived upon the earth certainly one of the most remarkable was Theophrastus of Eresus who was born about 370 B.C. on the
In general, which of the following best relates the severity and frequency of natural events, such as storms or droughts? A) Nothing is known about this relationship. B) The severi
Q. Of which cells is the nervous tissue constituted? How is the generic function of this tissue related to the characteristics of the main cell type that forms it? The nervous
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