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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 was the experiment of Stanley Miller (1953) on the origin of life? In 1953 the Stanley Miller arranged an experimental apparatus that simulated the atmospheric conditions
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Extraradicular Infections Whatever the cause of post endodontic disease we should do proper diagnosis to determine what is the cause; is it intra or extraradicular infection ,
DIFFERENCE S BETWEEN AXON AND DENDRITE (DENDRON) AXON DENDRIT E (DENDRON) 1. It is single per neur
Define Surface Sampling Food contact surfaces (e.g. storage tank, packaging material, ripening room, utensils, equipments, refrigerators etc.) which directly or indirectly (wal
What are the major gas exchange organs of the plants? How is the procedure accomplished? In covering of the leaves and of the primary structure of the stem gas exchange is made
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