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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 are fat soluble vitamins? As we already know, there are four fat-soluble vitamins - A, D, E and K, The presence of fat is required for the assimilation of these vitamins
What is the cellular structure to which mRNA molecules bind to start the protein synthesis? To make proteins mRNA molecules of necessity associate to ribosomes. Ribosomes have
Hypothermia : Hypothermia reduces the metabolic requirements of the body thereby reducing oxygen consumption. It also preserves high-energy phosphate stores of the body. At norma
PURPOSES OF DRESSING A dressing can have a number of purposes, depending on the type, severity and position of the wound, although all purposes are focused towards promoting re
Define Fat requirements in human body? There is no change in fat digestibility at altitude of
What is Class Crinoidea? This Class includes the sea lilies and the feather stars. What makes them different from the other Echinoderms is the placement of their mouth and anus
Mechanism of Enzyme Action The action of enzymes is to lower the activation energy or threshold of their substrates which. Therefore become activated and react with
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Define Use of Soy Protein Concentrates in Meat products? This area probably represents the most important application of soy protein concentrates (SPC) in the food industry. SP
Q. Can you define P-Waves? Changes in P-wave morphology have been well described in resting tracings and are very useful in identifying right and left sided hemodynamic alterat
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