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Explain Deteriorative changes in fats and oils
The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causative factors responsible for such changes are presence of enzymes, atmospheric oxygen and application of high temperature. Lipid oxidation is one of the major causes of food spoilage. It is of great economic concern to the food industry because it leads to the development of various off-flavours and off odours generally called 'rancid' (oxidative rancidity), in edible oils and fat-containing foods, which render these foods less acceptable. In addition, oxidative reactions can decrease the nutritional quality of food and certain oxidation products are potentially toxic. On the other hand, under certain conditions, a limited degree of lipid oxidation is sometimes desirable, as in aged cheeses and in some fried foods
Medication The patient is advised to continue antibiotics for a week more after discharge. Other medications prescribed are analgesics (acetaminopen), cough syrup, diuretics
Explain Direct Microscopic Count - Measurement of Microbes? The most obvious way to determine microbial number is through direct counting under a microscope. In this method, a
a) The elongation level of translation in eukaryotes requires three elongation factors, eEF-IB, eEF-1A and eEF-2, that have similar functions to their prokaryotic counterparts EF-G
Q. Protein Requirement in chronic diarrhoea? Requirements are increased only in chronic diarrhoea because of associated tissue depletion. An additional 10 g of protein may be r
Explain about the Blanching - Food Processing? Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to free
In a comparison of brain found in lower classes of vertebrates to the brain in higher classes of vertebrate's area showing most increase in relative size is: a) Optic lobe b
Extra Cranial MAs Intrathoracic or intra-abdominal MAs are often asymptomatic until leakage or rupture occurs. Most extracranial MAs (ECMAs) will rupture if not excised. The app
As coenzymes participate in a variety of functions, they can be classified broadly into two groups: i) Hydrogen transferring coenzymes, and ii) Group transferring coenzym
Q. What is represented by the cellular secretion? Cell secretion is the removal to the exterior of substances produced by the cell for instance, hormones, mucus, and sweat, so
What is Imbibition The ability of colloids to pick up water and swell when they come in contact with water is called imbibition. Imbibition is usually accompanied by the evo
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