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Q: Short notes about reproduction in the two main groups of eukaryotic micro-organisms.
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A: The following question's answer are given below -
Q: Function of cerebrum
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Q: What is Brain-derived neurotrophic factor (BDNF)? What connection does it have to exercise, nature…
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A: The mitral valve or bicuspid valve is located between the left atrium and left ventricle.
Q: DNA replication involve parent and daughter DM
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Q: From the information provided in the table, calculate delta G' and Keq value at 298K for the redox…
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Q: Q8
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Q: Identify the pre-requisite programs of developing a HACCP plan.
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Q: 3. Please identify the stage of mitosis that is represented in the image and describe what is…
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Q: Explain the process of bacterial DNA extraction.
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Q: what are the application and disadvantages of the major epidemiological study designs?
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Q: What is meant by energy flow in an ecosystem? What are the laws of thermodynamics?
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Q: What is the correct tRNA anti-codon sequence for the AUG mRNA sequences? a. UGA b. UAC c. CAU d.…
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Q: What are the major ecosystems of the world? Describe forest and pond ecosystems in detail
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Q: Description Unicell or multicell? Cell wall? Nuclear envelope? Membrane bound organelles? Bacteria…
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Q: Please give me 1.the definition of vaccine and 2.advantages and disadvantages of vaccines
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Explain the relevance of critical limits in the control of food process hazards.
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Solved in 2 steps
- describe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilagedescribe the microbial spoilage and non microbial spoilage in the foodCite examples of food products that is suitable for specific canning methods. Identify its canning methods/ techniques
- explain about intrinsic and extrinsic factors in food microbiology.g. Why is toxicological evaluation important in using microbial rennet for cheese production?Indicate the possible source of microbiological contamination and ways to mitigate this problem during production. You may refer to any additional excipient that may be added with your product. Answer the following case study using your own words.
- The order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity leveldefine cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparationExplain several ways that microbes may be used as foods.