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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
Why is the occurrence of eyelids in amphibians in comparison to their absence in fishes and adaptation to terrestrial life? Eyelids associated to lacrimal glands protect and ke
All of the following illustrate why the bile acids are much better suited then cholesterol for use as emulsification agents for fats except: -cholesterol contains a hydroxyl gro
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what are genetics and evolution
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