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Seed storage proteins in grass seeds (i.e., gluten in wheat) are designed to help the plant grow during its early life, and among the seed proteins are enzymes that convert starch to sugar. Beer These proteins are activated during sprouting and the starch around the endosperm is converted to sugars .
An iso-osmolar solution can be hypotonic if the solute is able to penetrate the cell membrane. For example, an iso-osmolar urea solution is hypotonic to red blood cells, causing their lysis. This is due to urea entering the cell down its concentration gradient, followed by water.
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Osmotic dehydration is the process of soaking food in highly concentrated solutions of humectant. Salt and sugar are commonly used humectants for this process. Water diffusion from the food to the humectant solution is caused by osmotic pressure. The water is replaced by the humectant, which results in a lowered water activity for the food ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...
Osmoregulation is the active regulation of the osmotic pressure of an organism's body fluids, detected by osmoreceptors, to maintain the homeostasis of the organism's water content; that is, it maintains the fluid balance and the concentration of electrolytes (salts in solution which in this case is represented by body fluid) to keep the body fluids from becoming too diluted or concentrated.
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