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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.
cell wall of prokaryotic cell consist of what???
what is the bioindicator of water pollution.
Explain the Stochasticity? Ubiquitous noise in biological systems creates stochastic methods central to modelling attempts. Stochasticity is available at all levels in environm
Responses Of Plants To Stress The internal chemical signals and environmental factors - the external signals which are perceived by special molecules present in the cell. In t
Why can crossing of an individual that manifests dominant phenotype with another that manifests recessive phenotype (for the same trait) determine whether the dominant individual i
How is the blood typing concerning the ABO system and the Rh usually done? In a blood typing for the ABO system and the Rh system a blood sample is collected from the person an
Proteins of Plant Origin - Cereal Proteins Cereal Proteins: Cereal grains, properly ripened and dried for optimum storage stability, have protein content ranging from 6-20%.
What is Allantois One of the extraembryonic eggs found in the amniote animals. The allantois contains the metabolic wastes created by the developing embryo. May also be involved
Reparative Regeneration This type of regeneration, as the name suggests, involves repair of a wound or replacement of a body part removed intentionally or because of injury.
Q. What are the main manifestations of leishmaniasis? There are two key forms of leishmaniasis: visceral leishmaniasis and cutaneous leishmaniasis (also known as kala-azar). Th
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