Author name: Upshan

Paper chromatography – Principle, Procedure, types and applications

Paper chromatography – Principle, Procedure, types and applications

Biology /

Paper chromatography, a simple yet powerful technique, is a widely used analytical method for separating and identifying components within a mixture. This technique relies on the principle of differential partitioning – the ability of different substances to distribute themselves differently between two immiscible phases: a stationary phase (paper) and a mobile phase (solvent). The Principle of Differential […]

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Enzyme inhibition and types of enzyme inhibitors

Enzyme inhibition and types of enzyme inhibitors

Biology /

Enzymes are the workhorses of the cell, orchestrating the biochemical reactions that sustain life. These biological catalysts speed up reactions by providing an alternative, lower-energy pathway, making life’s processes possible at a reasonable pace. But what happens when these vital enzymes are hampered in their function? Enter the world of enzyme inhibition. Enzyme Inhibition: A

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Microbial spoilage of meat and methods of preservation

Microbial spoilage of meat and methods of preservation

Biology /

Meat, a nutrient-rich and perishable food, provides a feast for microorganisms that can quickly transform it from delectable to dangerous. Understanding how these tiny invaders work and how we can fight them back is essential for ensuring food safety and extending the shelf life of meat. Microbial Invaders: A Symphony of Decay Various microorganisms, including

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Food borne bacterial gastroenteritis caused by Salmonella, E. coli and Vibrio spp

Food borne bacterial gastroenteritis caused by Salmonella, E. coli and Vibrio spp

Biology /

Foodborne bacterial gastroenteritis, a common illness characterized by diarrhea, abdominal cramps, nausea, and vomiting, is a silent threat lurking in our food supply. Caused by a variety of bacteria, it poses a significant public health concern, affecting millions worldwide. This essay will focus on three notorious culprits: Salmonella, E. coli, and Vibrio species, exploring their characteristics, modes of transmission,

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Factor affecting growth of microorganisms in food

Factor affecting growth of microorganisms in food

Biology /

Microorganisms Microorganisms, also referred to as microbes, are minuscule living entities that require a microscope to observe them. They consist of some protozoa, fungus, viruses, and bacteria. There are microbes in the soil, water, air, and inside our bodies. They break down organic materials, cycle nutrients, and even cause diseases, all of which are vital functions they perform in different ecosystems. Even though they are tiny, they play a significant role in our daily lives by creating antibiotics, breaking down waste, and assisting with food digestion. Numerous factors, roughly classified as intrinsic and extrinsic factors, affect the proliferation of microbes in food. For food safety and preservation, it is essential to comprehend these elements. Intrinsic Factors Content of Nutrients In order to proliferate, microorganisms need nutrients like proteins, lipids, and carbohydrates. Foods high in these

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Wine Production Process

Wine production process

Biology /

Wine production is a complex and nuanced process that transforms fresh grapes into the beloved beverage we enjoy. It involves a series of steps, each contributing to the final character and quality of the wine. Harvesting Timing is key: Grapes are harvested when they reach peak ripeness, determined by factors like sugar content, acidity, and flavor.

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