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Explain about the Sugaring - methods of food processing?
Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms. Therefore, sugars such as glucose or sucrose, owe their effectiveness as preservatives to their ability to make water unavailable to organisms and to their osmotic effect. Examples of food preserved by high sugar concentrations are sweetened condensed milk, fruits in heavy sugar syrup (preserve or murraba), jams, jellies, marmalades and candies. Jam is prepared by boiling the fruit pulp with sufficient quantity of sugar (about 55 % by wt), acid and pectin to a reasonably thick consistency.
Name the disorder in which the immune mechanism of the body of a patient gets suppressed. Which pathogen is responsible for it? Give any two reasons of its transmission.
Q. Show How Adaptation affecting taste quality? Adaptation - A low concentration solution will not give any sensation after tasting a higher concentration solution due to the a
DIFFERENCE S BETWEEN MYOSIN AND ACTIN FILAMENTS Myosin filaments (primary filaments) Actinfilament s (secondary filaments)
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(a) What carbohydrates does a plant make from glucose? (b) Which of these carbohydrates is transported round the plant? (c) Which carbohydrate is the main s
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In mammalian body, this element plays numerous important roles. Try to identify this element with the fewest number of clues. This element is needed to insure the integrity and per
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