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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Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms.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.
For a sarcomere of a skeletal muscle, define the following terms: A is the length of the A Band; H is the length of the H Zone; I is the total length of the I Bands in the sarcomer
Q. Why is the proximity between amino and ribosomes acids important for the protein formation? What is the enzyme that catalyzes that reaction? The proximity between amino and
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amphibia class characteristics
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