Amylase Rich Food (ARF) is prepared by the process of :
Malting
Amylase rich food is a germinated cereal flour, usually from ragi, wheat or barley, used to make weaning gruels thin without reducing their energy density.
It is prepared by malting: the grain is soaked, germinated for 24–48 hours, dried, the rootlets removed, roasted lightly and milled; germination activates the enzyme alpha-amylase in the grain.
A small amount of this flour added to a thick cereal porridge breaks down starch into dextrins and sugars, so the porridge liquefies and a child can eat more energy in a small volume.
Fermentation relies on microbes producing acids, pasteurisation is a mild heat treatment to kill pathogens and homogenisation breaks fat globules in milk; none of these develops amylase activity in grain.
So amylase rich food is prepared by the process of malting.
Hence, Malting.
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.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
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(i) Kernel
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Codes:
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(i) Machine language
(ii) Assembly language
(iii) High level language
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