Submitted By
Shubham Dwivedi
Amit Kumar
Megha Mazumdar
Sangita


Introduction
Milk is a white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrums, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, ....etc

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want introduction and biblography of microbe in human welfare project ....etc

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microbes in sewage treatment( any project)
microbes help in sewage treatment by a long process ....etc

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very good hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhbjbhcbklxzgfdulgcbhixauygliugiushhhhhhhhhhhhhh ....etc

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manufacturing process of flavors and fragrances ....etc

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....etc

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Abstract
Enzymes are a very well established product in biotechnology , sales from US have been from $1.3 billion in 2002 to US $5.1 billion in 2009 and is anticipated to reach $7 billion by 2013 . A recent survey on world sales of enzymes ascribes 31% for food enzymes, 6% for feed enzymes and the remaining for technical enzymes . This pattern corresponds to a rise in global demand of about 6% yearly . This includes enzymes required in large scale for application in food and feed [8, ....etc

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Biometric technology is the technology which is based on the samples of the human body. This is based on the things which every person is having different to the any other person. And using this technology is far more better than using any other technology. ....etc

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Submitted By:
PATEL RITESH R


1. Introduction
The production of flavor and aroma chemicals by microorganism has been recognized for over 60 years. Flavor is usually the result of the presence, within complex matrices, of many volatile and nonvolatile components Flavor is usually the result of the presence, within complex matrices, of many volatile and nonvolatile components possessing diverse chemical and physicochemical properties. Whereas the nonvolatile compounds contribute mainly to the taste the volatile ....etc

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Topic microbes I want materials to write ....etc

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