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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
An impermeable membrane separates one liter of a 1M KCl solution in the left compartment from one liter of 1M NaCl solution in the right compartment. At 2 AM today the membrane be
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Unlike DNA binding domains and dimerization domains, no general structural motifs have since been identified in the activation domains of diverse transcription factors.
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