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Meghna Thapar 5 years, 10 months ago
Insulin is a hormone made by the pancreas that allows your body to use sugar (glucose) from carbohydrates in the food that you eat for energy or to store glucose for future use. Insulin helps keeps your blood sugar level from getting too high (hyperglycemia) or too low (hypoglycemia).
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Yogita Ingle 6 years, 8 months ago
The property of metals by which they can be drawn into wires is called ductility. Gold is most ductile element.
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Omprakash Swain 6 years, 8 months ago
Yogita Ingle 6 years, 8 months ago
The term polymer id derived from two greek words POLY meaning many and MER meaning units. Therefore polymer refers to combination of repeating units. Cotton is a natural polymer known as cellulose which is composed of large number of glucose units. Other examples of natural polymers includes silk, wool, cellulose, DNA and proteins. Some of the synthetic polymers are nylon, Teflon polyester, polyethylene etc..
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Microorganisms cannot be seen with naked eyes. They can be seen with the help of a microscope.
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The food materials like milk, fruits, vegetables, meat, fish, cooked food, etc. get spoiled easily as they contain a lot of water due to which microorganisms can grow on them easily. We can prevent such food items by the proper methods of food preservation. The process in which the food materials are given a suitable physical or chemical treatment to prevent their spoilage is called food preservation. The various methods of food preservation are:
- Sun drying – Drying (dehydration) means removal of water from food materials which are to be preserved. In the absence of moisture, the food does not get spoiled because the microorganisms which spoil the food do not grow in dry conditions. The vegetables like spinach, methi leaves, peas and cauliflower are preserved by sun drying method.
- Heat and Cold Treatments – Heat kills many microorganisms and prevents the food from spoilage. Example – boiling of milk to prevent its spoilage. Pasteurised milk can be consumed without boiling as it is free from harmful microbes. During pasteurisation, milk is heated to about 70oC for 15 to 30 seconds and then suddenly chilled and stored.
- Storage and Packing – Now-a-days, dry fruits and even vegetables are sold in sealed, air-tight packets to prevent the attack of microorganisms on them.
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Harman Chahal 6 years, 8 months ago
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