Porosity in food

It is a good drying style to create a state of porosity on the food material. This can be achieved by whipping or foaming a food liquid or puree prior to drying or by a vacuum drier by rapid escape of water vapour into high vacuum. The major advantage of this state of dried food is that there is quick reconstitution and greater volume appearance. While the drawback of this state is shorter stòrage ability due to increase surface exposure to air, light etc and also increase bulk ...............................................

Excerpts from the book, Basic principles of food processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store

www.morebooks.de ( https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+) or

amazon.com/author/ifuekoukponmwan

Available on our online bookstore @www.morebooks.de or amazon.com/author/ifuekoukponmwan

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problem of plant living in fresh water habitat

Buoyancy The density of fresh water is considerably less than that of the sea and such floatation is a greater problem for fresh water plankton. There is occasional flooding which submerges the plants. The water lilies, water lettuce, water hyacinth are able to stay afloat because of the air spaces in the lower part of the leaves as well as in the skins and roots.

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The Nucleic Acids

These are molecules that are essential to and characteristic of life on earth. They form the genetic material of all living organisms including the simplest virus. These compunds are found mainly in the nucleus. They are DNA (Deoxyribonucleic acid) and RNA (Ribonucleic acid). Nucleic acids have the same basic structure in all organisms. Excerpts from the book a glance at cell biology by Ukponmwan Ifueko Oghogho Available @ https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ amazon.com/author/ifuekoukponmwan

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