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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.
Q. Explain about Spring Model ? The spring model depicts elasticity. A force is applied in terms of load onto the spring as illustrated in the figure 8.6. When the force is app
Define Mechanism for Copper Absorption? As in the case of other minerals, copper absorption appears to occur by two mechanisms: i) Saturable active mechanism, which operates
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Define some Essential facts about the Fats? 1) Fats are essential in diets to facilitate satiety, high-energy intakes, and absorption of fat-soluble vitamins and provide essent
the excretory waste products formed breakdown of protein
Amantadine Treatment with oral amantadine or rimantadine begun within 48 hours after the onset of illness decreases the duration of fever and symptoms by about 1 day. Whether t
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Explain Protoderm in primary growth in shoot? The protoderm is one of the so-called "primary tissues" because it is formed first during germination and subsequent bud growth an
Write in 3-4 lines about foot examination Foot ulceration and amputation are common and major causes of morbidity and disability in people with diabetes. Skin integrity should
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