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Explain Heat Preservation - Method of Food Preservation?
The process of heating was used centuries before its action was understood. Food is heated up or cooked. Heat kills microorganisms, alters the protein structure and destroys enzyme activity of microorganisms in food. The examples include all forms of cooked food, pasteurization, milk sterilized by UHT (ultra high temperature), canning, etc. One of the most important modern applications of the heat principle is the pasteurization of milk.
Open or Blunderbuss Apex or divergent roots The mechanical cleaning & shaping of teeth with blunderbuss canal apex are very difficult if not impossibly orthogratly due to 1
Soybean protein isolates: Soy protein isolates are the most pure and refined soy protein available. Isolated soybean proteins (ISP), or soybean protein isolates, are the mos
Why is knowledge of chemistry necessary for the study of living organisms?
Golgi complex is the organelles in animal cells having a sequence of þattened sacs which sort, chemically modify, and package proteins produced on the rough endoplasmic reticulum.
Define isolated soybean proteins in Cereal products? ISP is sometimes used instead of, or in combination with isolates and soy flour, in the formulation of milk replacer mixtur
Dissociation and double dissociations Neuropsychologists typically try to design studies that provide evidence of the differential performance of brain damaged and control subj
What is the difference among cryptogamic and phanerogamic plants? Cryptogamic (hidden sex organs) plants are those that do not show flowers or seeds. They comprise the bryophy
Define the term - lamellac The inner membrane is folded into very closely packed membranes called the lamellac. The lamellae flatten out at regular intervals into structures c
Q. What are the enzymes? What is the significance of enzymes for living beings? Enzymes are proteins that are catalysts of the chemical reactions. From Chemistry it is known as
brief account on classification and general characters of protozoa
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