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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.
steps of digestive system in amoeba,with a clear picture description
Define the Indications for Root-End Resection Apicoectomy a) Persistent..... "Exactly the SAME of Curettage except the biopsy. b) When the apical portion of the root canal s
BLOOD - Blood is a mobile connective tissue composed of a fluid, the plasma and the cells, the blood corpuscles. Blood is basis of life. Blood is the softest tissues
Sequence of Cardiac Activation Depolarisation is initiated by an impulse form the SA node. Impulse spreads through both atria. Inter-atrial conduction and atrial myocardial
what is diffusion
Determine about the Soil and its importance Everyone knows about soil as a resource which fulfils the basic requirement of human kind by supporting variety of plants and other
M a s s a g i n g and tumbling techniques To improve the desirable characteristics of meat products massaging and tumbling techniques were developed. Massaging involves
What is ADP phosphorylation? What respectively are photophosphorylation and oxidative phosphorylation? ADP phosphorylation is the addition of one inorganic phosphate in the mol
FUNCTION S OF POLYSACCHARIDES Chitin is a structural component of fungal cell wall and exoskeleton of insects, crustaceans and some other arthropods. Peptidoglycan o
what are the excretory organs protozoa
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