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Explain about the Salting - Methods of Food Processing?
Salting: Salting, especially of meat, is an ancient preservation technique. Food is treated with salt or a strong salt solution. Due to high concentration of salt, water from the food is tied up and made unavailable for microbial growth and enzyme action and hence, preserved the food. Salt has the following effects: (a) it causes high osmotic pressure and hence, plasmolysis (shrinking) of cell; (b) it dehydrates foods by drawing out and tying up moisture as it dehydrates microbial cells; and (c) it ionizes to yield the chloride ion, which is harmful to organisms. Dry salting is used in India for the preparation of tamarind, raw mango, amla, fish and meat. Salted meat and fish can last for years. In meat salting, the prepared meats were soaked in 10% salt-water brine for several weeks. In fish salting, fresh fish were gutted on a cement slope and washed with the water. Coarse salt was then rubbed into their gills, mouth and scales. Layers of fish were alternated with layers of salt and covered with dry matting. They were then left to stand for 3 to 5 days, after which the pile was turned over and left for an additional 3 to 5 days.
Morphological changes Aquatic plants produce different kinds of leaves and produce aerenchyma (tissues with air gaps) where there be a need to do so. Also, a thick cuticle on
Explain Adverse effects of Emtricitabine Emtricitabine can cause hyperpigmentation of the palms and soles, particularly in dark-skinned patients. Because emtricitabine is also
Define Solvent Chemical Potentials from Phase Equilibria? Previously explained how we can evaluate the activity coefficient γ m,B of a nonelectrolyte solute of a binary soluti
Each of the three eukaryotic RNA polymerases has more subunits or 12 and so these are big complex enzymes. The genes encoding some of the subunits of each eukaryotic enzyme show
In the previous sub-section we discussed the possible ways by which variabiliti can, be generated. We shall now examine one instance that illustrates the consequence of variability
what chemical is normally used to test for the presence of carbon dioxide
Thermal Stratification - Lake Ecosystem Shallow lakes show no thermal stratification as their waters are well mixed, resulting in uniform temperature throughout. However lakes
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Results: Early mortality for tricuspid valve replacement is around six per cent. But depending on the patient's class of symptoms and the number of concomitant procedures, this c
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