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Q. What do you mean by Canning?
Canning The term canning is generally applied to foods, more specifically, to the foods preserved by heat processing. It aimgto destroy microorganisms and their spores through the application of heat. The term "canning industry" is therefore primarily meant to include the entire range of foods preserved by heat treatment whether packed in tin or aluminium cans or glass or thermostable plastic pouches. The process of canning is also known as "appertization" named after a French scientist Nicolas Appert, who published the directions for canning process and he is known as "father of canning".
Classification of Diabetes Mellitus a) Type1Diabetes Mellitus i) Type 1 a ii) Type 1 b b) Type 2 Diabetes Mellitus c) Others i) Gestational Diabetes Mellitus
Q. Classification and Justification of hemichordata? Kingdom Animalia Animals; multicellular organisms with cells that lack a cell wall, many capable of inovement or movement o
When ATP gives energy to the cellular metabolism it loses one of its phosphates and ADP reappears. ADP can also lose more phosphates and produce AMP (adenosine monophosphate) o
assignment for discussing DNA REPAIR
CLE A V AG E - Holoblastic & unequal. First plane is meridional. 2 blastomeres are formed. 1 megamere & another micromere. 2nd plane is also meridional but at 90° to fir
Clothes : The concept of clothes might have started even before weaving, as an extension of the practice of carrying food hd implements about. Attachments with a convenient
What is the phenotype? Phenotype is every observable characteristic of a living being conditioned by its genes. A few phenotypes may be altered by nongenetic factors (for insta
Explain the Colorimetric Method Glucose Estimation? Alkaline copper reduction methods are by far the most commonly used methods for glucose estimation. This time honoured metho
What is the root pressure? The Root pressure is the pressure that forces water from the soil to be absorbed by xylem of the root. It is because of the osmotic gradient between
Glycosylation: The covalent addition of the sugar moities to N or O atoms present in the side chains of various amino acids of certain proteins, usually occuring within the Golgi
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