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Staphylococcal food poisoning results from consumption of food containing enterotoxin produced by enterotoxigenic strains of Staphylococcus aureus. It is caused by ingestion of improperly stored or cooked food. S. aureus is a Gram-positive coccus, very resistant to heat, drying and radiation. If the bacteria are allowed to incubate in certain foods, they produce heat-stable enterotoxin that renders the food dangerous. Six different enterotoxins have been identified and are designated as A, B, C, D, E and F.
1. (a) Which physicochemical properties need to be regulated by the cell? Define chemical equilibrium and discuss how it is maintained by the cell. (b) Differentiate between facili
What is anemia? What are the four main types of anemia? Anemia is low concentration of hemoglobin in the blood. The four main types of anemia are the nutrient-deficiency ane
Define the Functional Properties of Proteins? a) Hydration properties (dependent on protein-water interactions), which include properties like swelling, adhesion, dispersibilit
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Define the Stages of ConvaIescenca - Nutrition during Stress? This period of catabolism and alteration of the hormonal environment is known as the 'adrenergic - corticoid phase
Explain Protein hydrolysates It is valued for their superior nutritional qualities, including increased bioavailability and reduced antigenecity. Several enzymatic modification
discuss why obelia is considered to be of special interest in zoology as an animal showing an intermediate grade of organisation
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Q. Cows swallow their food once and then this food goes back to the mouth to be chewed again. How can this phenomenon be explained? The food ingested by cows and other ruminant
Explain the Alkaline Copper Reduction Method? Since alkaline copper reduction methods are by far the most commonly used methods for blood glucose estimation, let us look at the
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