Nutrition And Biochemistry

Overhydration Overhydration. Answer. Definition Overhydration, also called water excess or water intoxication, is a condition in which the body contains too much water. Overhydration: Causes, Symptoms, and Treatment Description Overhydration occurs when the body takes in more water than it excretes, and its normal sodium level is diluted. This can result in … [Read more...] about Overhydration

Dehydration Dehydration. Answer. In physiology, dehydration is a deficit of total body water,[1] with an accompanying disruption of metabolic processes. It occurs when free water loss exceeds free water intake, usually due to exercise, disease, or high environmental temperature. Mild dehydration can also be caused by immersion diuresis, which may increase risk of … [Read more...] about Dehydration

Food Preservation Methods Of Food Preservation. Answer. Methods Of Food Preservation Bacteriostatic Methods Which inhibit the growth and multiplication of micro-organisms in food e.g., Freezing, dehydration, pickling, salting and smoking. Bactericidal Methods In which the microorganisms are killed, e.g., cooking, canning and irradiation. Cold Storage and … [Read more...] about Food Preservation

Food Fortification Question 1. Prevention of food adulteration act, 1954. Answer. Prevention of Food Adulteration Act 1954 (PFA) The prevention of food adulteration act 1954 came into effect from june 1, 1955. The purpose of the Act is to ensure that food articles sold to the consumers are pure and wholesome, also to prevent deception or fraud and to ensure fair trade … [Read more...] about Food Fortification

Food Additives Question. Food additives. Answer. Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of … [Read more...] about Food Additives