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q name the oxide mineralsthese minerals consist of oxides of metals which are formed either by oxidation of sulphide minerals or by direct oxidation
q show sulphide mineralsin these minerals metals are present as their sulphides for example iron pyrites fes2 calcocite cu2s chalcopyrite cufes2 zinc
q what are native mineralsthese minerals contain the metal in free or elemental state eg copper silver gold platinum and iron the metals are usually
q show the occurrence of metalsearths crust and sea are the two main sources of metals in the earths crust metals occur both in the combined state in
q isolation and purification of metalsmetals as a group of elements have acquired a unique importance in the modern world however nature does not
conditioning the grain is conditioned to desired moisture content by the addition of water the purpose of conditioning is to make the bran and germ
wheat milling the milling of wheat consists of the separation of bran and germ from endosperm and reduction of endosperm to fine flour there are
explain the winnowing and primary processing of wheat winnowing in this process the impurities are separated on the principle that their
explain the process of grading and sievinggrading grading consists of separating the sound kernels from chaff and impuritiesand may be achieved by
threshingthe process of threshing separates the kernels from the stalks or panicles on which they grow threshing may take place in the field or at
processing of cereals owing to the low moisture content cereals and pulses are relatively stable during storage and processing is not so much for
cereals cereals or grains are the seeds of grasses and include the many species of wheat rice maize or corn jowar barley ragi bajra rye and
q define the methods of shelf life examinationmethods of shelf life examination are sensory evaluation chemical analysis and microbiological
q mention the sampling stages of shelf life evaluationthe sampling stages of shelf life evaluation are experimental kitchen or pilot plant batch full
q name the harmful microorganisms found in foodthe harmful microorganisms found in food are salmonella species e coli a flavus c botulimum and s
q define shelf lifeshelf life is the time between the production and packaging of the product and the point at which it becomes unacceptable under
q name the plant based sources of antioxidantsname the plant based sources of the following antioxidants vitamin c lycopene isoflavones and organo
q name the health benefit of soya proteinsoya protein reduces cholesterol levels in hypercholesterolemic
q consumption of marine oils results inconsumption of marine oils result in decrease in plasma lipids by reduced synthesis of fatty acids and low
q name the types of food in which onion or garlic can be used for imparting health benefitbakery products imitation meats and sausages and meat pies
normal 0 false false false en-us x-none x-none microsoftinternetexplorer4
preparation of raw materials for processingall the incoming raw materials including packaging materials should be evaluated and monitored to prevent
what steps should be taken to minimize the risk of spoilage and wastage of the harvested produce during packing and transportation what factors need
post-harvest treatmentscertain post-harvest treatments to fruits and vegetables can bring down spoilage significantly a wide range of chemicals used
name the phenolic compounds of grapes and their significancephenolic acid anthocyanins flavonols flavon-3-ols and tannins are the phenolic compounds