Jam and Jellies can be preserved by adding sugar at the concentration of _____
65%
65% option is correct.
Preservation by high sugar concentration works by lowering the water activity (\(a_w\)) of the product below the level at which spoilage organisms and osmophilic yeasts can grow. Jams, jellies and marmalades are preserved by boiling fruit pulp with sugar until the total soluble solids reach roughly 65 % (as measured by refractometer/Brix).
At 65 % sugar the \(a_w\) falls to about 0.80, arresting microbial growth and giving the characteristic gel with pectin and acid. Sugar at 75 % causes crystallisation, while 40 % or 30 % is inadequate for preservation and would allow yeast/mould spoilage.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
