Preservation by low temperature
Preservation by low temperature The use of low temperature to preserve food is based upon the fact that …
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Preservation by high temperature
Preservation by high temperature The temperature and time employed in heat processing of food depend upon the …
Temperature Relationships
Temperature relationship Definitions Animals are limited to fairly narrow temperature ranges (approximately –2°C to +50°C for internal temperatures …
Mycobacterium tuberculosis: The Bacterium Behind Tuberculosis
Introduction Mycobacterium tuberculosis (M. tuberculosis or MTB) is the causative agent of tuberculosis (TB), one of the world’s …
Mycobacterium leprae: The Bacterium Behind Leprosy
Introduction Mycobacterium leprae, the causative agent of leprosy (Hansen’s disease), remains one of the most enigmatic bacterial pathogens …
Protein Multiple Choice Questions
Introduction to Proteins: Definition: Proteins are macromolecules composed of amino acids, crucial for the structure and function of …
Explain Fluid Mosaic Model
The Fluid Mosaic Model was proposed by S.J. Singer and Garth L. Nicolson. This model describes the structure …
Food Fortification MCQ
What is food fortification? Food fortification, also known as enrichment, is the process of adding essential micronutrients, such …
Life Cycle of Mycobacterium leprae
Introduction Mycobacterium leprae, the causative agent of leprosy (Hansen’s disease), presents one of the most intriguing life cycles …
Food Preservation Methods
Introduction: Food preservation is an age-old practice that has evolved over time to meet the needs of human …
What is the difference between stomata and guard cells?
Stomata and guard cells are two related structures found on the surfaces of plant leaves and stems, but …
Giemsa Stain- Principle, Procedure, Results, Applications
Introduction Giemsa stain is a type of Romanowsky stain, which means it uses a mixture of eosin and …