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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.
Male reproductive disorders due to infections Septicemic infections have a greater affinity for vesicular glands than other regions of the reproductive tract viz. prostate, am
Viriods and Prions Viroids In 1971, T.O.Diener reported that the spinde tuber disease of potato causing gnarling and cracking of the tuber, is caused by multiplica
Q. How does facilitated diffusion present resemblance with enzymatic chemical reactions? One of the main examples of facilitated transport is the entry of glucose from the bloo
Define about Calcium and Osteoporosis? Gain in bone mass occurs throughout childhood; however, during adolescent growth spurt, the gain in bone mass, as well as, calcium retent
what is ecology
Pulmonary Ventilation: Pulmonary ventilation is the process by which gasses flow between the atmosphere and lung alveoli. Air moves into the lungs when air pressure inside the
Nitrate Uptake Nitrate must enter the cells before undergoing assimilatory reduction by the joint action of nitrate reductase and nitrite reductase. Cells accumulate NO - 3
Atopic individuals are those who are having abnormal high levels of circulating IgE and more than normal number of oesinophils.
Q. What is the difference between type II diabetes mellitus and type I diabetes mellitus? Type I diabetes also known as insulin-dependent diabetes (as this name is not adequate
CONCEPT AND MEANING OF EVALUATION: Evaluation of programmes is critical for measuring various community health services The ultimate reasons for doing evaluation is to ensure
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