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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 living and nonliving reservoirs? Viruses are both living as well as non-living. They have reservoirs of genes. A one nucleotide is a unit of gene. Viral genes make use
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Two atoms always represent the same element if they have. A) the same number of particles in the nucleus. B) The same number of electrons. C) The same number of shells. D) The same
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Assignment on molecular pharming
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