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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.
amphibia class characteristics
what is known as respiration in animals?
Inter specific Incompatibility This type of incompatibility is characterized by the prevention of fusion of gametes between members of different species. The incompatibility
After Abutment Connection The patient may complain of pain during screw tightening. Any clinical evidence should be looked into. It is important not to overtighten and overtorq
State the Continuous sutures Suturing technique It can be used to attach 2 surgical flap edges or to secure multiple interproximal papillae of one flap independently of the oth
Define Advantage & disadvantage of using Algae as source of protein? Advantage Produces proteins which have almost all the Essential Amino acids. Rich in tyrosine
How mathematics and statistics related to Biology? This report emphasizes the benefits that the fields of mathematics and statistics can bring to biology, but there are recipro
Left Main Coronary Artery Disease (LMCAD) : Stenosis of 50 per cent or more of the left main coronary artery is an indication. If or surgery. Results of medical management are ver
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What is the tertiary structure of a protein? What are the main kinds of tertiary structure? The tertiary protein structure is a spatial conformation additional to the secondary
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