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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
Do disinfectants kill bacteria? Secure various types of commercial and house- hold disinfectants. Inoculate as more culture dishes as you have samples of disinfectant and singl
steps involved in glycolysis
BEE DISEASES - Suffer from nosema diseases caused by Nosema apis. SILK WORM DISEASES - Pebrine disease caused by Nosema.
Explain Canning (temperature above 100° C) - method of food preservation? Canning is the process in which the foods are heated in hermetically sealed (airtight) jars or cans t
ERRORS IN FERTILIZATION - 1. Polyspermy - When more than one sperms are fused in an ovum, this condition is called polyspermy. 2. Polygynae - During oogen
What is the significance of the epiglottis in human body? What happens to the glycogen concentration in the liver cells when the level of adrenaline enhances in the blood strea
Heartwood differs from sapwood in: 1. Presence of rays and fibres 2. Absence of vessels and parenchyma 3. Having dead and non-conducting elements 4. Being susceptible t
Determine in brief about the MSE The MSE deals with questions concerning the addressee's Consciousness, Emotional State, Thought Content and Clarity, Memory, Sensory Perception
Q. Food borne infections? Food borne infections, as you may recall reading earlier, are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal muco
Does the trend of the change in shape of the graph as temperature increases differ when a different gas is examined?
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