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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
Calorific value is one of the most important characteristics of a fuel. It judges the efficiency of fuel. Calorific value is defined as "the total quantity of heat liberated, wh
Q. What is the difference between anaerobic and aerobic beings? Anaerobic organisms are those that live or can live under oxygen-lacking environments and Aerobic organisms are
What is Smooth Muscle? Smooth muscle provides the contractile force for movement in internal organs under control of the involuntary or autonomic nervous system. Smooth muscle
Define Unsafe Water and sanitation - public nutrition? Safe water and sanitation may seem tenuous in their link to food security but their impact is unquestionable. With 19% US
Explain about the Colorimeter? Colorimeter is an instrument for measuring the colour or colour intensity of a solution. It is an instrument that measures the concentration of a
Q. Can you explain Secondary Metabolites? Secondary metabolites or secondary plant products are those macromolecules that lack nitrogen and arc of restricted occurrence and the
Explain the Prevalence of Iodine Deficiency Disorders? We can determine the prevalence of IDD by conducting population surveys. Most of the population surveys are based on clin
Acute and Chronic Tonsilitis: Tonsilitis refers to the inflammation of tonsils and lymphatic tissue that are located on each side of oropharynx. Acute infection of tonsils
Q. Show technical aspects of the postero-anterior film? 1) Identification: Patient identification and side marker must be present. 2) Centering: The thoracic spinous pro
Explain Changes in feeding behaviour of infants? On maturation of neuro-muscular system, the body is able to coordinate sucking, swallowing and breathing. Till about three mont
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