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Explain holding method of pasteurization
In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating.
This cooked flavour has been shown to be due to the production of sulfhydryls (compounds with a -SH group, found in many plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures. Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared.
The basic parts of RNA are the same than for DNA with two major differences. The pyrimidyne base uracil exchange thymine and ribose replace deoxyribose see the sugar, pyrimidines a
Animal wastes Large quantities of animal wastes are available in the country but generally they are low in nutrient content with poor feeding value to the animals. However, po
An enzyme isolated from a mutant bacterium grown at 20 degrees celsius works in a test tube at 20 degrees celsius but not at 37 degrees celsius( 37 degrees celsius is the temperatu
Explain the Sedimentation - Air Sampling? It is the simplest method, which involves exposing agar plates in air for specified time at a location to be sampled. Microorganisms
Excretory organ of crustaceans and agama lizard
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Q. What is Sick Sinus Syndrome? Ans. When a slow resting pulse fails to accelerate normally with exercise, it has been labeled chronotropic incompetence, however, there i
A lk a l in e indigestion The disease occurs due to the consumption of excessive amount of protein rich concentrate or non protein nitrogenous substance like urea, and is
Explain the Conjunctival impression Cytology (CIC)? Conjunctival impression cytology (CIC) is a simple, rapid and inexpensive method which is suitable for a field survey. By to
how much classification of protozoa
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