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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
Q. Symptoms of Angina Pectoris? The pain of angina is usually over the center of the chest (below the sternum) but can be felt from epigastrum to the jaw and arms. It is brough
is paper broken down by microorganisms
In which of the following functional groups ionization is stabilized by resonance? Select one: a. Carboxyl b. Hydroxyl c. Amine d. Aldehyde e. All of the above
first of all bonds of fructose was breaked by fehling solution then fructose coverted to aldehydic group then that is react with fehlings solution.
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