The document summarizes the basic steps in a gene cloning experiment. A fragment of DNA containing the gene to be cloned is inserted into a circular DNA molecule called a vector to create a recombinant DNA molecule. The vector then transports the gene into a host cell, usually a bacterium, where the recombinant DNA molecule replicates along with the vector and host cell DNA. As the host cell divides, copies of the recombinant DNA are distributed to new cells, eventually resulting in a clone or colony of identical host cells containing copies of the cloned gene.
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Fermented sausages
Products are usually made from comminuted meat and fat, mixed with salt, curing agents, sugar and spices, and filled into casings, and are referred to as "fermented sausages".
It is one of the earliest form of meat processing.
Most of their characteristic sensory properties to the action of salt, curing agents, and proteolytic muscle enzymes only.
Fermented sausages have their longest tradition in Southern and Central Europe.
Salting and drying of unground meat was the traditional way of meat preservation in Germany and other European countries
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Considering various criteria, such as moisture content, moisture : protein ratio (M : P), a w , surface treatment, meat and geographical region.
These parameters are mainly applied in Europe or in the United States.
In terms of shelf life and safety, moisture content alone is not sufficiently informative compared with a w and pH values.
More specifically, M : P ratio provides information about the extent of drying of the lean meat portion.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Starvation and malnutrition are the major concerns in today’s world. According to FAO’s report, a total of 842 million people in 2011-13 were estimated to be suffering from chronic hunger, regularly not getting enough food to conduct an active life.
The total population of the world was 7.406 billion in 2012. The growth rate is 1.2% per year. Global cereal utilization for 2013-14 is projected to be 2,413 million tons, 3.2% higher than in 2012-13. Agricultural land is decreasing rapidly every year. Hence, more production in less agricultural area is necessary for feeding the whole lot of population.
Cloning is the process of producing genetically identical individuals of an organism either naturally or artificially.
It is the process of taking genetic information from one living thing and creating identical copies of it. The copied material is called a clone.
Nature has been doing it for millions of years. For example, identical twins have almost identical DNA, and asexual reproduction in some plants and organisms can produce genetically identical offspring.
Cloning in biotechnology refers to the process of creating clones of organisms or copies of cells or DNA fragments (molecular cloning).
Gene probes, preparation of chimeric DNA molecules, cloningHanzala Rahaman
This is a presentation of Biochemistry and Molecular Biology entitled "Gene probes, preparation of chimeric DNA molecules, cloning" which was fundamental for my Advanced Biochemical Technique course.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Roti Bank Hyderabad: A Beacon of Hope and Nourishment
Food Biotechnology- Gene Cloning
1. FOOD BIOTECHNOLOGY
TOPIC- GENE CLONING- STEPS AND
TECHNIQUE INVOLVED IN GENE
CLONING.
SUBMITTED BY,
S.SHOBANA,
PERIYAR UNIVERSITY,
SALEM.
2. INTRODUCTION:
Cloning means using asexual reproduction to obtain
organisms that are genetically identical to one another,
and to the ‘parent’, of this contrasts with sexual
reproduction, where the off spring are not usually
identical.
It is worth stressing that clones are only identical
genetically. The actual appearance and behavior of the
clones will be influenced by other factors such as their
environment.
This applies equally to all organisms from bacteria to
humans.
3.
4. THE BASIC STEPS IN A GENE CLONING EXPERIMENT ARE AS
FOLLOWS:
A fragment of DNA, containing the gene to be cloned, is
inserted into a circular DNA molecule called a vector, to
produce a chimera or recombinant DNA molecule.
The vector acts as a vehicle that transports the gene into
a host cell. Which is usually a bacterium, although other
types of living cell can be used.
With in the host cell the vector multiplies, producing
numerous identical copies not only of itself but also of
the gene that it carries.
5. When the host cell divides, copies of the recombinant
DNA molecule are pared to the progeny and further
vector replication takes place.
After a large number of cell division, a colony or clone
of identical host cells is produced. Each cell in the clone
contains one or more copies of the recombinant DNA
molecule, the gene carried by the recombinant molecule
is now said to be cloned.
6. CLONING:
A clone of consist of all the cells derived through
mitosis from a single cell and the process of
obtained a clone is called cloning. Therefore, all the
cells of a clone are expected be identical with each
other in their genotype and karyotype (chromosome
constitution) and other attributes, except for the
changes that may arise a fresh during and after
cloning.
Coning is based on single cell separated from
tissue and cultural in a manner to allow separate
recovery of the cell mass derived from them.
7. THE USE OF VECTORS AS CLONING VEHICLES:
Vectors can be introduced into suitable host cells, where
they replicate using the host’s enzyme.
A segment of foreign DNA which has been cloned into
vector is therefore amplified along with vector DNA.
Large amounts of the desired foreign DNA are therefore
produced. The vast majority of vectors are plasmids, the
remainder consisting of those based on bacteriophase
lambda and M13.
The major requirement of all vector of replication for a
given host cell in order that they may replicate
autonomously.
