Biopesticides: Classification, Advantages, and Disadvantages
The term "biopesticides" refers to biological agents that include the use of botanicals, pathogenic microbial species like fungi, bacteria, and viruses, as well as the natural competitors of pests,...
Bio-fertilizer: Types, Application, Advantages, and Disadvantages
The increased demand for food because of the expanded population has forced the agricultural world to mass produce crops. In doing so, the farmers have been using harmful chemicals to increase crop...
Food spoilage is a metabolic process that results in changes in sensory properties that make food unsuitable or unpleasant for human ingestion. Spoiled foods may still be safe to eat—that is, they...
Bioreactors are containers created and designed to offer an efficient environment for whole cells or enzymes to convert bio-chemicals into products. In other circumstances, such as water treatment,...
Thousands of years ago, fermented foods came from accidentally contaminated food by various microorganisms ever since people have been using starter culture to prepare and preserve food products. The...
The genome is the set of genes present in a cell. About 99.9% of the human genome is almost similar to each individual. But 0.1% of the variance in sequence defines an individual’s identity, making...
