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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 is the tertiary structure of a protein? What are the main kinds of tertiary structure? The tertiary protein structure is a spatial conformation additional to the secondary
Diastolic dysfunction is responsible for one third of cases of heart failure alone and rest two third of cases in combination with systolic dysfunction. Diastolic dysfunction c
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In a population of 200, 90 are homozygous dominant, 40 are heterozygotes, and 70 are homozygous recessive for a particular trait. What do you expect the frequencies of the dominant
Describe the process of Suture removal Sutures should be removed within 1-2 weeks of their placement, depending on the anatomic location. Prompt removal reduces the risk of sut
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Use of the Activity Chart Organizing teams and to decide its strength of different operations on mass production work. Establishing teams for maintenance and similar
What are the main cellular features of fungi? There are unicellular and pluricellular fungi. All fungi are eukaryotes and heterotrophs. Fungi have cells with cell wall made
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FUNCTIONAL L Y POLYSACCHARIDES ARE OF THREE TYPES - Storage, Structural, Mucopolysaccharides Storag e polysaccharides function as reserve food which can be hydrolyzed
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