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Explain about the Pasteurization?
You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to pasteurize food? What does pasteurization entail? Let's find out. Basically, pasteurization is a mild heat treatment to kill part of the microorganisms present in food. So, the primary objective of pasteurization is to kill pathogenic (milk) or spoilage (beers, fruit juices) microorganisms. This process is usually combined with another preservation method.
Phylum Apicomplexa - Protozoan Characteristic set of organelles (apical complex) asssociated with the anterior end present in some developmental stages. Cilia and flagella abs
In glycoproteins, two main parts of oligosaccharide linkages exist: a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or
Meaning of Behaviour Change Communication Now day's very common term used for giving health education to people and for giving information to bring change in behaviour is Behav
Contagious ecthyma/ Orf Primarily it is a disease of sheep and goats caused by a dermotropic virus - Orf virus - that belongs to the Parapoxvirus genus of the family Poxviridae. T
Name the reserve food materials in pheophyceae Ans) Reserve food materials in pheophyceae are laminarin and mannitol
Process of nuclear reorganization in protozoa in which nucleus divides, each half undergoes a maturation, and two persisting functional nuclei reunite is termed as: a) Autogamy
With the survival and well-being of humans beings so heavily dependent on biodiversity, its economic value assumes considerable importance. For instance the economic value of ecosy
Following steps must be taken: Domestic and industrial garbage should be profitably utilized. Compost pits and installation of Gobar-gas plant in rural areas must be encourag
Describe a health issue or disease and recommend an intervention (you may utilize the health issue . Justify the intervention level (primary, secondary and tertiary) and setting ch
Define Titrimetric Estimation of Carbohydrates? The Fehling's Soxhlet method is the commonly used method for titrimetric estimation of carbohydrates. In the following section y
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