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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
Define Iodothyronine Deiodinases - functions of selenium in humans? Another group of selenoproteins are the iodothyronine deiodinases essential for the conversion of thyroxine
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Based on your understanding of the nitrate reductase and nitrite reductase tests, why would the inclusion of nitrite inhibit anaerobic growth?
Post removal Types of post : -Active threaded -Passive -Custom casted Cement used : -Traditional cement -bonded with a composite resin -Dentin-bonding agent -Pro
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