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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
Floating Stage - Hydrarch The pond is now colonised by plant species which are rooted in mud but their leaves reach water surface and float. These are species of Nelumbo, Nymp
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Structure of plasmodium
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Which of the following serves as an actuating signal, or as part of an actuating signal, in a negative feedback system? A. Action potentials in diaphragm skeletal muscle fibers
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