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Dr. B. Lal Institute of Biotechnology pursuing several initiatives for School Science Students to imparting futuristic biotechnology education and to develop a cadre of technocrats having skill for understanding Biotechnology application by providing them HANDS-ON PRACTICAL TRAINING AND TECHNICAL KNOWLEDGE. In line with this concern and by keeping the syllabus of XII Biology in consideration, BIBT has designed one day Science workshop “Biotechniques 2019 – For New Born Scientist” for the students of XII Biology. Science Workshops provides hands-on training on techniques including DNA extraction from bacteria, Agarose Gel Electrophoresis and Visualization of DNA bands by UV Transilluminator.

Students of Hindustan International Academy, Jaipur participated in the workshop on 05/12/19. There was no registration charge for the workshop. All students were provided a participation certificate for the workshop.

www.blalbiotech.com | +91 9829038377

#Biotechniques2019 #LearningExperiences #Training #Laboratory #HandsOnExperience #Practicals #Biotechnology #Biotech #Biology #Microbiology #Jaipur #Rajasthan #BIBT #biotechnology #biology #science #biotech #microbiology #research #scientist #genetics #biochemistry #dna #laboratory #lab #molecularbiology #biologystudent #biotechnologist #cellbiology #microbiologist.

Dr. B. Lal Institute of Biotechnology pursuing several initiatives for School Science Students to imparting futuristic biotechnology education and to develop a cadre of technocrats having skill for understanding Biotechnology application by providing them HANDS-ON PRACTICAL TRAINING AND TECHNICAL KNOWLEDGE. In line with this concern and by keeping the syllabus of XII Biology in consideration, BIBT has designed one day Science workshop “Biotechniques 2019 – For New Born Scientist” for the students of XII Biology. Science Workshops provides hands-on training on techniques including DNA extraction from bacteria, Agarose Gel Electrophoresis and Visualization of DNA bands by UV Transilluminator. Students of Hindustan International Academy, Jaipur participated in the workshop on 05/12/19. There was no registration charge for the workshop. All students were provided a participation certificate for the workshop. www.blalbiotech.com | +91 9829038377 #Biotechniques2019 #LearningExperiences #Training #Laboratory #HandsOnExperience #Practicals #Biotechnology #Biotech #Biology #Microbiology #Jaipur #Rajasthan #BIBT #biotechnology #biology #science #biotech #microbiology #research #scientist #genetics #biochemistry #dna #laboratory #lab #molecularbiology #biologystudent #biotechnologist #cellbiology #microbiologist ...

How is pasteurized milk different from raw milk?

Pasteurized milk is raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. Pathogens are microorganism such as bacteria that make us sick. Raw milk can contain pathogens such as Campylobacter, E. coli O157:H7, Salmonella, Listeria and other bacteria. Raw milk includes milk from cows, goats, sheep and other dairy animals.

By law, all milk sold to the public must be pasteurized and packaged in a licensed dairy plant. Only vitamins A and D may be added to the milk, no other additives or preservatives can be legally added to milk. Vitamin A improves eyesight, helps you to see better at night or in dim light, and helps you to tell colours apart. Vitamin D helps your body absorb calcium and reduces the risk of osteoporosis.

What are the risks of drinking raw milk?

According to a US Centre for Disease Control and Prevention study, the rate of outbreaks caused by unpasteurized milk and products made from it was 150 times greater than outbreaks linked to pasteurized milk. Children and younger adults were found to be more affected by the illnesses. Raw milk may contain pathogens that can cause disease or illness.

Some people say they grew up drinking raw milk and never became sick from it. However, public health authorities know of many cases of people who became sick from drinking raw milk.

Mandatory pasteurization of milk has eliminated large outbreaks of milk borne disease in Canada. However outbreaks arising from raw milk still occur and remind us of the hazards of drinking raw milk. ————————————————————
#biotechnology #biotechnologist #foodtechniques #foodtechiessafi #milkprocessingplant #milkprocessingteam #milkproducts #milkprocessingfactory #milk #pasteurizedmilkcheese.

How is pasteurized milk different from raw milk? Pasteurized milk is raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. Pathogens are microorganism such as bacteria that make us sick. Raw milk can contain pathogens such as Campylobacter, E. coli O157:H7, Salmonella, Listeria and other bacteria. Raw milk includes milk from cows, goats, sheep and other dairy animals. By law, all milk sold to the public must be pasteurized and packaged in a licensed dairy plant. Only vitamins A and D may be added to the milk, no other additives or preservatives can be legally added to milk. Vitamin A improves eyesight, helps you to see better at night or in dim light, and helps you to tell colours apart. Vitamin D helps your body absorb calcium and reduces the risk of osteoporosis. What are the risks of drinking raw milk? According to a US Centre for Disease Control and Prevention study, the rate of outbreaks caused by unpasteurized milk and products made from it was 150 times greater than outbreaks linked to pasteurized milk. Children and younger adults were found to be more affected by the illnesses. Raw milk may contain pathogens that can cause disease or illness. Some people say they grew up drinking raw milk and never became sick from it. However, public health authorities know of many cases of people who became sick from drinking raw milk. Mandatory pasteurization of milk has eliminated large outbreaks of milk borne disease in Canada. However outbreaks arising from raw milk still occur and remind us of the hazards of drinking raw milk. ———————————————————— #biotechnology #biotechnologist #foodtechniques #foodtechiessafi #milkprocessingplant #milkprocessingteam #milkproducts #milkprocessingfactory #milk #pasteurizedmilkcheese ...

THE SARMA!!! Delikatesa 🍂🍃 Specijalitet....
Tradicionalno zimsko jelo. (Ljetna sestra mu je punjena paprika)😉🍂🍂🍂
_______^_^_____________^^_^______________________
Nebrojeno puta ostanem oduševljena sa navikama i saznanjima naših starih, kako su bez tehnologije i analize znali što je dobro za njih. Osluškivali su sebe i svijet oko sebe. To nama danas nedostaje....🍂🍃
_______^_^__________^_^__________________________
Kiselo zelje je prirodna fermentirana hrana. Kiseljenje....svježi kupus po sebi ima bakterije mliječne kiseline koje u uvjetima (kaca/posuda napunjena  naribanim zeljem i glavicama zelja, uz dodatak soli u tekućem okruženju i sa dodatkom soli) stvara različite organske kiseline, ponajviše  mliječnu  kiselinu. 
_______^_^_______________^_^_____________________
Dakle, šećer (zelje/kupus) u procesu vrenja prevodi se u mliječnu kiselinu. Taj posao obavljaju BMK (bakterije mliječne kiseline).👌👌👌 Te male dobre bakterije proizvode još mnogo toga dobroga za naš organizam. Različite organske kiseline (mliječnu kiselinu, octenu kiselinu,...)diacetil,  cijeli spektar bakteriocina, antioksidanse, C vitamin.....
I te sve tvari čine dobro našem tijelu!!!
To je vrijednost kiselog zelja!! Rasol .....tekućina sa izrazito kompleksnim  sastavom..(priča  za neki drugi post😉👌)
________^_^_________________________^_^_________
A sarma...kombinacija mesa (izvor proteina), riže (izvor ugljikohidrata) sa kiselim zeljem (izvor vlakana, prebiotika i probiotika) uz kuhani krumpir (izvor ugljikohidrata). Jel može bolje????!!!!👌
#nutritioncarebytihana #tia_ti #nutritionadvice #nutritionscience #biotechnologist #PBFu♥️ #sportnutrition #sarma.

THE SARMA!!! Delikatesa 🍂🍃 Specijalitet.... Tradicionalno zimsko jelo. (Ljetna sestra mu je punjena paprika)😉🍂🍂🍂 _______^_^_____________^^_^______________________ Nebrojeno puta ostanem oduševljena sa navikama i saznanjima naših starih, kako su bez tehnologije i analize znali što je dobro za njih. Osluškivali su sebe i svijet oko sebe. To nama danas nedostaje....🍂🍃 _______^_^__________^_^__________________________ Kiselo zelje je prirodna fermentirana hrana. Kiseljenje....svježi kupus po sebi ima bakterije mliječne kiseline koje u uvjetima (kaca/posuda napunjena naribanim zeljem i glavicama zelja, uz dodatak soli u tekućem okruženju i sa dodatkom soli) stvara različite organske kiseline, ponajviše mliječnu kiselinu. _______^_^_______________^_^_____________________ Dakle, šećer (zelje/kupus) u procesu vrenja prevodi se u mliječnu kiselinu. Taj posao obavljaju BMK (bakterije mliječne kiseline).👌👌👌 Te male dobre bakterije proizvode još mnogo toga dobroga za naš organizam. Različite organske kiseline (mliječnu kiselinu, octenu kiselinu,...)diacetil, cijeli spektar bakteriocina, antioksidanse, C vitamin..... I te sve tvari čine dobro našem tijelu!!! To je vrijednost kiselog zelja!! Rasol .....tekućina sa izrazito kompleksnim sastavom..(priča za neki drugi post😉👌) ________^_^_________________________^_^_________ A sarma...kombinacija mesa (izvor proteina), riže (izvor ugljikohidrata) sa kiselim zeljem (izvor vlakana, prebiotika i probiotika) uz kuhani krumpir (izvor ugljikohidrata). Jel može bolje????!!!!👌 #nutritioncarebytihana #tia_ti #nutritionadvice #nutritionscience #biotechnologist #PBFu ♥️ #sportnutrition #sarma ...