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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
Explain the Economics in Nutrition? We mentioned earlier that nutritional problems affect the productivity of the individual, which, in turn affects the productivity of the nat
Animal studies Most toxicological data for risk assessment are derived from the animal studies and it is, therefore, essential that these studies be conducted following widel
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What is the plant hormone remarkable for stimulating flowering and fruit ripening? What are the uses and practical inconveniences of that hormone? The plant hormone notable for
three types of evidence used by systematic taxonomists
What is a helix?
Which of the following best describes why Okazaki fragments are not observed in PCR? A. DNA primase is used for the entire reaction therefore eliminating the production of Okaz
Which of the following serves as an actuating signal, or as part of an actuating signal, in a negative feedback system? A. Action potentials in sympathetic neurons that release
Leghaemoglobin - Factors Influencing Functions of Nitrogenase Leghaemoglobin is a joint product of Rhizobium and the host. It is produced during the maturation of nodule. It i
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