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Q. What does this fungus looks like?
Ans.
The important characteristic features of aflatoxicosis are jaundice, cirrhosis. Long term exposure to aflatoxins could lead to chronic hepatitis and primary liver cancer. Besides maize, other foods in which this toxin or its metabolite ca~occur, are the raw food commodities including cereals, nuts, spices, figs, dried fruits, dairy products such as milk and cheese and also animal feed ingredients like groundnut and cottonseed cake. Aflatoxins are quite stable in many foods and are fairly resistant to degradation. Prevention measures include drying the agriculture commodities well, keeping commodities dry and decontamination. Detoxification using ammonia is also useful in case of animal feed ingredients like groundnut cake. The complete elimination of aflatoxins in human and animal food, while desirable, is extremely unlikely as the climatic conditions determine the occurrence of aflatoxins during preharvest, harvest and post-harvest stages.
Aflatoxins, you should know, are both acutely and chronically toxic. Aflatoxins are quite stable in many foods and are fairly resistant to degradation. The complete elimination of aflatoxins in human and animal food, while desirable, is extremely unlikely as they have the potential to arise in a wide range of agricultural products.
The main points which is based on the seminar topic Bio geographical evidences
Q. Symptoms of aortic regurgitation? Patients with chronic severe AR may be asymptomatic for many years and it may be picked up on routine examination. Some patients may remain
example of outline f coelenterata
Light microscopy: Microscopy started with light microscopes using visible light to illuminate the objects, the most used and familiar microscope is called compound light micro
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what is hybridization,and what are its different types??
Which are the heart chambers respectively where the entrance and the exit of blood occur? The heart chambers by which blood enters the heart are the atria. There are the right
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Explain Milling extraction rate The chemical composition of the flour depends on the milling extraction rate. Increasing the rate of flour extraction decreases the proportion
classifcation of protozoans
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