Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Answer:
The veins and arteries encounter differences in the pressure of the blood flow. As a consequence, these differences are seen in the composition of the vessels. The arteries encounter with a pressure wave as blood gets pumped from the heart. This can be experienced as a pulse. Due to this pressure, the arteries' walls are much thicker in comparison to those of the corresponding veins.
Thus, arteries appear to exhibit more uniform shape, they seem to be more circular in shape in comparison to veins. Veins do not encounter with the pressure waves like the arteries do. Thus, they do not require to be structurally strong. The vessels' walls of veins are thinner in comparison to arteries and do not exhibit much tunica media.
Across:
1. Thorium
2. Arsenic
3. Zirconium
4. Lithium
5. Bromine
6. Tin
7. Calcium
8. Nickel
9.Carbon
10. Gold
11. Radium
12. Potassium
13. Chlorine
14. Manganese
15. Francium
16. Mercury
17. Nitrogen
18. Neon
19. Platinum
20. Hydrogen
21. Lead
22. Cobalt
23. Oxygen
24. Fluorine
Down:
1. Titanium
2.Argon
3. Zinc
4. Lanthanum
5. Barium
6. Silicon
7. Copper
8. Sodium
10. Aluminum
11. Radon
12. Krypton
14. Magnesium
15. Iron
16. Helium
18. Niobium
19. Polonium
Answer:
Microlivestock is a term coined for species that are inherently small as well as for breeds of cattle, sheep, goats, and pigs that are less than about half the size of the most common breeds.
