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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
explain why it is essential that muscle cells, during anaerobic respiration, convert pyruvic acid(pyruvate) into lactic acid, even though the conversion results in an accumulation
FATS ARE OF TWO TYPES (a) Hard Fats They are true fats which are solid at room temperature of 20 o C. It is due to presence of long chain saturated fatty acid
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