The most common gene change involves a single base mismatch--a misspelling--placing the wrong base in the DNA. At other times, a single base may be dropped or added. And sometimes large pieces of DNA are mistakenly repeated or deleted

Introduction What is Medical Genetics? Genetic disease Role of Medical Genetics in Medical Education

Topics Covered SHow Firms Organize Their Investment Process Some\What If Questions Sensitivity analysis Break Even Analysis SFlexibility in Capital Budgeting Decision Trees Options

General Characteristics A. Micronutrients are required by all plants but in smaller amounts compared to the macronutrients Deficiencies of micronutrients can reduce growth just as much as deficiencies of macronutrients Remember the \Law of the minimum

Plant K A. Potassium content of plants 1.20-50gkg-1 2. Plants take up large amount of K. Only N is taken up more. 3. In some plants (sugar beets and potatoes) K uptake is greater than N uptake

Published by woodhead Publishing Limited, Abington Hall, Abington Cambridge cb1 6AH. england www.woodhead-publishing.com Published in No d South America by CRC Press LLC, 2000 Corporate Blvd, Nw Boca raton Fl USA First edition 1992. Ellis Horwood Ltd

As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients

The primary concern of chilled food manufacturers is to produce a product that is both wholesome, i.e. it has all the fresh, quality attributes associated with a chilled food, and safe, i.e. free from pathogenic microorganisms and chemical and foreign body contamination. This is particularly important in this product ector as, due to the nature and method of production, many chilled foods are classified as high-risk products

Many different ingredients and raw materials are processed to make chilled foods. At harvest or slaughter these materials may have a wide range of microbes in or on them. Some of them carry the micro-organisms that cause their eventual spoilage(e.g. bacilli or Lactic acid bacteria) whilst others pick them up during harvesting or processing

As the chilled foods market has expanded and become more competitive, so have the demands for diversity, quality and longer shelf-life. Meeting these demands in a responsible, safe and cost-effective manner requires the application of an understanding of the factors that affect product safety and quality. Many problems can be avoided by applying this knowledge to a formalised HACCP approach to identify critical control points relating to quality