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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
What is the difference between plasma membrane and cell wall? Plasma membrane and cell wall is not the similar thing. Plasma membrane, also called cell membrane, is the outer m
Which of the following does not support evolution? biogeography the fossil record comparative anatomy radiometric dating All of these choices are evidence of/support evolution.
Explain the Kingdom Fungi organisms? Kingdom Fungi consists of mostly eukaryotic, multicellular, non-photosynthetic organisms that derive their nutrients by absorption. Fungi
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Write about embryonic stem cell invitro methord in which transgenic animal were generated and efficient show how homologous recombination happening?
How can the knowledge about fermentation explain the origin of muscle cramps and pains after intense physical exertion? A typical fermentation process because of oxygen scarcit
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Availability of nutrients in soils The productivity of a crop depends largely on the nutrients discussed in the previous section. It is important to find out methods which wil
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