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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.
Define the Clinical success for the Root Canal Treatment a) Absence of pain and swelling. b) Disappearance of sinus tract. c) No evidence of soft tissue destruction, incl
Explain the Bioavailability of Folate? Bioavailability of folate from naturally occurring food sources is variable and frequently incomplete, as mentioned earlier in the food
LIST SOME DISADVANTAGES OF ROTOZOA
What are melanocytes? Melanocytes are epithelial cells of the skin particular in secretion of melanin. Melanin is a pigment that besides coloring the skin, the iris of the eye
What are Tannins? Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high m
A plant with red flowers is crossed with a white-flowered plant of the similar species. All the seeds, when grown, produce plants with red flowers. Assuming that the flower colour
Role of Chemical Factors in Controlling Apical Dominance There were indications about the existence of plant hormones in the last part of 19th century. The plant hormones had
Evidence Similarities between 79° and 70°, eg Feeding activity continuous / continues for 24 hours during polar day (summer months) feeding activity more intense i
Truffles, morels and the many yeasts that are basic to fermentation processes belong to this group of fungi. These fung are termed as: a) Phycomycetes b) Ascomycetes c)
Long Distance Transport Once in the xylem vessels, the transport of the mineral elements from the root to the shoot is driven by the gradient of hydrostatic pressure (root pre
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