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q percentage ratio of total solids and water in honeymost genuine honeys contain 13-23 per cent of water the total solids or moisture can be
explain the pipettes - food microbiologysterile glass pipettes or disposable pipettes can be used for transferring the known volume of liquid or
q can you explain lane and eynon methodreducing sugars are those which have free sugar groups eg glucose fructose etc and hence may be estimated
q show the physical criteria of quality for honeycolour crystallization ph acidity water content are some of the criteria used for analysis of honey
define some caution for inoculating loops and needles1 heat the inoculating wire till it becomes red hot2 never use hot inoculating wire for
a general characteristics1 it should be a well-ripened natural product2 it should be clear and visually transparent3 it should be extracted with
honey comes under the purview of prevention of food adulteration act pfadue to its limited production and high cost honey is prone to adulteration
q illustrate the maturation of honeyhoney is the oldest sweet food known to man although honey is a natural sweetener it is considered a refined
what is inoculation and culturing in microbiology inoculation is the process where a microbe of interest is introduced into a previously sterilized
q determine the quality of various food grainsafter undertaking this activity you will be able tobull determine the various fractions involved with
explain the working of refrigerator in microbiological laboratoryrefrigerator is a basic requirement in microbiological laboratory it is used for
explain the ph meter - food microbiologyph is a negative logarithm of h ion concentration its value remains between 0 and 14 pure water has a ph of 7
q preparation of the laboratory samples from the primary sample while selecting a representative laboratory sample we need to consider the followinga
q show the collection of primary samples of grainsampling of grains begins with the collection of the primary sample ie sample of the consignment the
q describe sampling of grainsthe quality of the food grains is assessed starting with the process called sampling a sample of the product to be
q how to check quality of grainsfood grains for human consumption are whole or broken kernels of cereals millets and pulses according to pfa they
explain the centrifuge - microbiological apparatus and equipmentscentrifuge is used for separating the substance in liquid or concentrating the
explain the advantages of shaking water bathsthe advantages of using shaking water baths area uniform and rapid transfer of heat to the culture can
is the transpiration the only way through which leaves lose waterthe plants dont only lose water as vapor as by transpiration leaves also lose liquid
define the incubator - food microbiologythe growth of the microorganisms is altered by the chemical and physical nature of its surrounding most
how has the position of the stomata changed in some plants to prevent excessive water loss by transpirationin the some plants that have leaves that
explain the bunsen burnerit is a type of gas burner that gives very hot flame by allowing air to enter at the base and mix with the gas it is used -a
explain the chemical methods for control of microorganismsdifferent chemicals can be used which can act as disinfectant antiseptics or even chemical
define important points while working with autoclavenote following points should be kept in mind while working with autoclave1 autoclave should not
why do few plants adapted to a dry environment open their stomata only at nightthroughout the day in dry habitats the guard cells become the stomata