Drought and Carbon Management

Drought and Carbon Management Impacts of Agriculture on Climate Change Climate change has become a global concern in the recent past. More than 96% of global environmental scientists believe that climate change is happening at an unmanageable speed. They also believe that human activities play a significant role in accelerating change. 2016 became significant for climate change watchers when carbon (IV) oxide concentration levels remained above 400 ppm for the entire year (Pidcock, 2016 n.p). This is clear energy that the levels of CO2 concentration in the atmosphere are increasing at unmanageable levels. When CO2 and other greenhouse gases accumulate in the atmosphere, they result in a...

Development of Low- Fat Fried Fish using protein based Edible Coating

Development of Low- Fat Fried Fish using protein-based Edible Coating Student’s Name Institution’s Name Frying is a commonly used method of food preparation; this is because it is both cost-effective and fast; restaurants prefer this mode of cooking (Bengtson, 2006). Deep frying is not only limited to fish, French fries, and chicken, depending on one’s preference; anything can go into the deep fryer. As much as there are the cost and time aspect attached to deep frying, they come at the expense of the consumer's health. Fried foods are high in calories and Trans fats, they predispose the consumer to heart diseases, diabetes, prostate, and obesity (Stott-Miller, Neuhouser & Stanford,...

Development of Low fat fried fish by using a protein based edible coatin

CHAPTER 2 Literature Review2.1. Fried Food Consumption and Average Intake of Dietary Fat In the past three decades, obesity or being overweight has been cited as a growing public health concern, primarily due to its prevalence among younger people. Among the various factors that contribute to the health problem attributing to obesity, a persistent dietary pattern that influences the increasing epidemic and shifts away from healthier options is the consumption of fried foods. When people fry their food in oil, the food absorbs the oil while losing water as lipids are exchanged with the frying oil. The amount of oil being absorbed would depend on the type of food and the conditions for frying....

Consumer Attitudes Towards Genetically Modified Food

Name Instructor Course Date Methodology Introduction This section reviews the various tools and constructs that can be employed to analyse the consumer attitudes towards the different nuances of genetically modified foods. The research design, research strategy, data collection and methods of analysing the collected data. The methods and constructs are borrowed from the best statistical practices of the chosen variables. Research Design This research intended to define the consumer attitudes towards genetically modified foods based on the litany of research and theoretical conceptualization of this construct in its various operational variables. Hyde classifies such research as deductive...

Comparative Anlysis of Cytochrome P450 monooxygenase in pathogenic eurotiomycetes

2133600-57150 THE VIABILITY OF IN-SILICO ANALYSIS OF CYP51s IN EUROTIOMYCETES SPECIES FORIDENTIFYING NOVEL AZOLE RESISTANCE MECHANISM By Students Name Thesis Submitted in fulfillment of the requirements of the degree Degree Department of Health Sciences Central University of Technology, Free State 01 December 2020 Supervisor Co-supervisor DECLARATION ABSTRACT The classification and characterization of cytochrome P450 monooxygenases in Eurotiomycetes species of fungus have unfolded various structure-function correlates of the enzyme and its variants from the perspective of evolutionary history and drug resistance. The present thesis explored the attributes of...

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