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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
What action is EPA taking on plant-incorporated protectants? EPA has issued three final rules clarifying and formalizing EPA's framework for federal oversight of plant-incorpor
What is the significance of Spicules? Any needlelike structure. This term is very often thought of in conjunction with sponges and refers to needlelike structures produced by s
LARG E INTESTINE - More wider. Arranged around small intestine in the form of ? . It is 1.5 m long. Villi & microvilli absent. It shows 3 parts Ceacum, colon & rectum.
Q. Into which two groups can the nitrogen-containing bases that form RNA and DNA be classified? What is the criterion used in to that classification? The nitrogen-containing ba
Amphibians - Regeneration in Vertebrates Newts and salamander show remarkable regenerative ability in larval as well as adult stages. In larval stages except for limbs and tai
Surgical significance of Inferior alveolar nerve and artery In an excessively resorbed ridge, the mental foramen with its contents of mental nerve and vessels, can be found o
Determine Health Hazards Associated with High Altitude? Abrupt exposure to altitudes greater than 10,000 ft (3050 in) elevation is frequently associated with symptoins of altit
simplified carbon cycle
Explain what is Periodontal Condition? If intact attachment apperatus without pocket, time is critical direction toward non-surgical repair to prevent periodontal breakdown
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
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