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Q. Explain Spoilage by fungi and bacteria?
The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7.0, which makes them susceptible to both hgi and bacteria. The spoilage is affected through the formation of rot, which is due to the ability of fungi and bacteria to secrete pectolytic enzymes. The rot is characterized by the softening of the tissue due to the action of pectolytic enzymes. Most important moulds involved in the spoilage of fruits and vegetables are Penicillium and Rhizopus. Although bacterial spoilage of hits and vegetables is less when compared to moulds, nevertheless, certain strains of bacteria still cause spoilage.
Medial pterygoid Muscle bounds the pterygomandibular space medially which is entered when an inferior alveolar nerve block is administered. Infection of this space is dangerous
Obesity a health hazard: The factors of obesity are complex. Obesity is due to over eating and excess of energy intake. The obese child when grows up will be a target
We now understand that mutations that cause the inhibition of apoptosis are found in tumors. Because proliferation itself is not induced by the inhibition of apoptosis, explain how
Write about embryonic stem cell invitro methord in which transgenic animal were generated and efficient show how homologous recombination happening?
what is exonephric
Define indicators of Mg status - Total Serum Mg? Several indicators of Mg status have been described. i) Total Serum Mg: Serum Mg concentration are routinely measured to ass
Niacin affects all lipid parameters favorably. It is one of the only agents that reduces Lp (a) significantly (up to 30 per cent). Unfortunately, compliance is poor because of freq
Q. What do you mean by Hemichordata ? Hemichordates re vermiform (worm-like) animals which have few characters like those of the chordates, hence the name hemichordata (hemi :
List what organelle is responsible for each of these cellular functions. -production of energy (ATP) for the cell -synthesizing proteins -cellular digestion.
component of coordination
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