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Q. Explain Microbiology of fruits?
Ans.
Fresh fruits, like vegetables, are in a close vicinity of ground and hence may have varied flora of microorganisms. Nature has given the protective covering to the fruit, but if they are injured, microorganisms enter the fruits. Presence of acid and sugar makes them ideal medium for yeasts and moulds. Common moulds responsible for rotting of fruits include Aspergillus and Penicillium.
Treatment of susceptible tb All isolates of Mycobacterium tuberculosis should be tested for antimicrobial susceptibility, but results generally do not become available for at l
What is Secondary Growth explain briefly? Secondary Growth in Stems : Young developing shoots increase in height by adding new cells, which are produced by the apical meriste
COMMON DISEASE OF CAMELS - 1 . SURRA - Surra = Rotten. Spread by biting & blood sucking flies, dropping neck, half closed eyes are common symptoms. 2 .
STRUCTURE Mitochondria is a double unit membranous structure. It consists of outer & inner membranes. Outer membrane is smooth & made up of lipoproteins. It bears m
Q. What is thyroid disease? Thyroid disease: Thyroid disease is associated with angina. Anginas pectoris presents itself in the form of speific symptoms which tend to re- oc
Explain Angio-edema Angio-edema: Swelling of the mucous membranes, tissues beneath the skin or an internal organ because of an allergic reaction.
How we can measure perimplant PD Perimplant PD should be measured routinely during maintenance appointment with a less probing force (0.2 to 0.3 N) as the tissue is more sensit
There are a broad range of various process for cloning DNA into either viral or plasmid vectors but the basic scheme of events is frequently same. To clone into a pl
Define the Fehling's Soxhlet method (Lane-Eynon method)? This is a titrimetric method that is commonly used in food laboratories to estimate percentage of reducing sugars and t
Energy Metabolism In the preceding sections of the unit, you studied how the products of digestion of food, viz: amino acids, sugars and fatty acids are absorbed and transport
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