Malnutrition in Nepal with 5 major causes of high rate

Malnutrition in Nepal

Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of infants, adolescent girls, and pregnant and lactating mothers. According to NDHS (Nepal Demographic and Health Survey) in 2011, 41% of under-five-year-olds are …

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Beer production

Beer production

Beer production The process of beer production is known as brewing. Word brewing is derived from “Bieber” its means to drink. Basically beer is produced from all grains but at the industry, level produced only from barley. Types of barley beer Top fermented beer (yeast at the top) Bottom fermented beer (yeast …

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Fermentation of Vinegar

Fermentation of Vinegar

Fermentation of Vinegar Fermentation is the metabolic process by which organic molecules are converted into acids, gases or alcohol in the absence of oxygen. Types of Fermentation Lactic acid fermentation. Alcoholic fermentation. Read also: Design of a Fermenter (https://thebiologynotes.com/design-of-a-fermenter) Vinegar Vinegar is an aqueous solution of acetic acid and trace chemicals that may …

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Probiotic strains and their Human benefits

Probiotic strains and their Human benefits

Probiotic strains and their Human benefits What are Probiotics? Probiotics are living microorganisms that are intended to have health benefits when consumed or applied to the body. They are majorly found in milk products like yogurt, cheese, fermented foods, and food supplements. The Science of microorganisms has shown that most bacterial characteristics …

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Ethanol Production

Ethanol Production

Introduction Biological process in which sugars (glucose, fructose, sucrose) are converted into cellular energy. Ethanol is produced in the result of this process. It is colorless, volatile or flammable liquid. It is widely used as biofuel as well as an alcoholic beverage is increasingly being consumed globally. This is mainly because of …

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Factors affecting microbes in foods

Factors affecting microbes in foods

Factors affecting microbes in foods The microbial flora of food consists of microorganisms associated with the raw material, processing and those surviving pasteurization and preservation treatments. There are about 25 genera of bacteria in food causing either spoilage and or user in desirable effects. Examples: Clostridium, Bacilli, Serratia, Staphylococcus, Pediococuus, Acetobacter, Acinetobacter, …

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Citric Acid Production

Citric Acid Production

Citric Acid Production INTRODUCTION Citric acid is the most important commercial product which is found in almost all plant and animal tissues. The molecular formula of citric acid is C6H8O7, 2-hydroxy-1,2,3-propane tricarboxylic acid.  It is widely used organic acid in the field of food (60%) and pharmaceuticals (10%). In 1784 W.SCHEELE’s first …

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