Irradiation of Raw Meat

Irradiation of Raw Meat

Irradiation of Raw Meat ‘Subject: Meat Technology’ Contents: Definition Sources of Irradiation Process of Irradiation Effectiveness of process Refrigeration of Irradiated food Nutrition of Irradiated foods Labeling requirements Health risks of irradiated food Definition of Irradiation: “Irradiation is a process of exposing foods to very high-energy electrons, which are similar …

Read More »

The Collapse of Barings Bank

The Collapse of Barings Bank

“The Collapse of Barings Bank” (Causes and Recommendations) Introduction: Barings was founded in 1762, by Francis Baring who set up a merchant banking business in Mincing Lane in London, UK. The business grew rapidly during the period 1798 to 1814. It became one of the most influential financial houses during …

Read More »

Impact of Information Technology on Economic Growth

Impact of Information Technology on Economic Growth

RESEARCH PAPER “IMPACT OF INFORMATION TECHNOLOGY ON ECONOMIC GROWTH” CERTIFICATE This is confirmed that the exploration work contained in this anticipate has been concurred out by student. Under my organization for the complete satisfaction of the necessity for the degree of MBECon (Master of Business Economics) Department of Economics. ____________________________________________________________  …

Read More »

Preservation of Meat by Salting

Preservation of Meat by Salting

Preservation of Meat by Salting Introduction: Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. It was frequently called “junk” or “salt horse”. Religious Customs: Jewish and Muslim dietary …

Read More »

Chemical and Physical Properties of Meat

Chemical and Physical Properties of Meat

Chemical Properties of Meat Chemical Composition: Water                                    56-72% Protein                                  15-22% Fats                                         5-34% Non-protein substances     3.5% Properties: Water: Water contributes to many of the characteristics of meat products. Approximately 65% of the weight of fresh meat is from water which is directly related to the protein content of meat. …

Read More »

Anthropology on Race and Racism

anthropology-on-race-and-racism

Introduction The diversity in human culture is a controversial issue today with respect to race and racism that permeate in every part of the world today. Especially in America, they are struggling to answer questions as to why racism still exists in the country today, even when it had existed …

Read More »

Adulteration in Different Flours, Suji And Sugar

Adulteration in Different Flours, Suji And Sugar

Table of Contents: ADULTERATION IN DIFFERENT FLOURS, SUJI AND SUGAR 1 INTRODUCTION.. 1 ADULTERATION IN WHEAT FLOUR. 1 Adulterants of wheat flour. 1 ADULTERATION IN GRAM FLOUR. 2 Lathyrus sativus flour. 2 Metanil yellow.. 2 Arhar daal 2 Reason For Adulteration: 2 Test method for Lathyrus sativus in gram flour. …

Read More »

Pulmonary Embolism

pulmonary-embolism

Pulmonary Embolism Contents Objective Introduction Sign and symptoms Clinical signs include Severe cases Risk factors Alterations in blood flow Factors in the vessel wall Factors affecting the properties of the blood Diagnosis Basic testing d-Dimer blood test Pulmonary angiogram CT scan Ventilation-perfusion scans Venous Doppler study Echocardiography (EKG, ECG) Treatment …

Read More »