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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.
Select all that are true or correct regarding a buffer: alternately donating and accepting ions a set of chemicals that work together to resist pH change often a weak acid or base
Q. Explain Use of Toxic amino acids? Lathyrus sativus (kesari dhal) seeds contain toxic amino acid beta-oxalyl aminoalanine (BOAA), is considered to be responsible
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
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Define Future challenges for scaling from individual to ecosystems? Scaling of biogeochemical fluxes in terrestrial systems has confirmed much harder. While ecosystem ecologist
FUNCTION S - (a) It is antagonistic to glucagon. Insulin decreases the level of glucose in the blood. It acts by increasing the rate at which glucose is transported out of the
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Define Physical activity as a factor for obesity? Sedentary life style with lack of an exercise schedule tends to make one obese. As we approach middle age, our physical activi
its characterics
Biomaterial is defined, in the broader sense, as any pharmacologically inert material that is capable of interacting with a living organism without causing adverse reactions either
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