Explain how vacuum packing slows 'spoiling' of nuts?

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Match the contents of Column-I with of Column-II.<table class="wysiwyg-table"><tbody><tr><td><br> </td><td>Colum-I</td><td><br> </td><td>Column-II</td></tr><tr><td>A</td><td><i>Monascus purpurens</i></td><td>i</td><td>Statins</td></tr><tr><td>B</td><td><i>Aspergillus niger</i></td><td>ii</td><td>Cyclosporin-A</td></tr><tr><td>C</td><td><i>Trichoderma polysporum</i></td><td>iii</td><td>Citric acid</td></tr></tbody></table></h2></div>

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Explain how vacuum packing slows 'spoiling' of nuts?

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The Living World

Biological Classification

Plant Kingdom

Animal Kingdom

Morphology of Flowering Plants

Anatomy of Flowering Plants

Structural Organisations in Animals

Cell : The Unit of Life

Biomolecules

Cell Cycle and Cell Division

Transport in Plants

Mineral Nutrition

Photosynthesis in Higher Plants

Respiration in Plants

Plant Growth and Development

Digestion and Absorption

Breathing and Exchange of Gases

Body Fluids and Circulation

Excretory Products and Elimination

Locomotion and Movement

Neural Control and Coordination

Chemical Control and Coordination

Reproduction in Organisms

Sexual Reproduction in Flowering Plants

Human Reproduction

Reproductive Health

Principles of Inheritance and Variation

Molecular Basis of Inheritance

Evolution

Human Health and Disease

Strategies for Enhancement in Food Production

Microbes in Human Welfare

Biotechnology Principles and Processes

Biotechnology and its Applications

Organisms and Populations

Ecosystem

Biodiversity and Conservation

Environmental Issues

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Explain how vacuum packing slows 'spoiling' of nuts?

Citric acid used in the production of beverages, toffees, chocolates is obtained by fermentation of _______ by <i>Aspergillus niger</i>.</h2></div>

Explain how vacuum packing slows 'spoiling' of nuts?</h2></div>

Microbes in Human Welfare

Biology-MCQS

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