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Define Vacuum production and Thermal processing - Canning?
Vacuum production - This can be obtained by filling the heated product into the can, by heating the can and contents after filling, by evacuating the headspace gas in a vacuum chamber, or through injecting superheated steam into the headspace. In every case the can end is seamed on instantly afterwards.
Thermal processing - The filled sealed can should be heated to a high temperature for an adequate length of time to ensure the destruction of spoilage micro-organisms. This is generally performed in an autoclave or retort, in an environment of steam under pressure.
Elastase The inactive proelastase is activated by trypsin to the active form elastase. Elastase attacks peptide bonds next to the small amino acid residues such 3s g
2.?In order to increase muscular force production, muscular contractions may be modulated in two ways. Explain.
Question: (i) Which species of microalgae are associated with ciguatera fish poisoning? (ii) Name five fish species generally implicated in ciguatera fish poisoning in Mau
Apparently. The untwisting, unzipping. Rezipping and retwisting occur sequentially and ensure that each newly formed double helix is exactly like other one. The final result is a p
Bronchial asthma: Bronchial asthma is characterised by bouts of dyspnoea as a result of temporary narrowing of bronchi due to bronchial spasm, mucosal edema and thick secret
What are the excretory organs in protozoa.
There are three steps of PCR a) Denaturation. The reaction combination is heated to 95°C for a short time period (about 15-30 sec) to denature the goal DNA into one strands w
How are the three main arthropod classes characterized according to the body division? In crustaceans and arachnids the head is fused with the thorax forming the cephalothorax.
Mr. Jones I.V. was hung at noon. It is a liter bag and is infusing at 65 ml/hr. How many hours will this bag last?
What are the main factors that alter the speed of enzymatic reactions? The major factors that change the speed of enzymatic reactions are temperature, pH and substrate concentr
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