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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.
who proposed trinomial nomenclature
what is universality of genetic code
Explain what is pulse ? Examination of peripheral pulses as a very important step in cardiovascular examination. A normal pulse has upstroke (anacrotic limb) followed by a down
A haem British English or heme American English is a prosthetic group which having of an iron ion contained in the middle of a huge heterocyclic organic ring called as a porphyrin.
Cost of Accidents Immediate Cost Immediate cost takes into account the loss of work, damages to equipment and facilities which have to repaired and restored or replaced
Describe the advantages of Clinical neuropsychology Clinical neuropsychology seeks like as understanding, particularly, in the case of how damaged or diseased brain structures
Name the corrosion resistant metals Most of the corrosion resistant metals or alloys used for implants have a layer of oxides on their surface. The thin (approximately 5 nm) la
Explain the Principle of Development The final guiding principle is that assessment involves the measure of change, or development, across multiple levels of analysis. Developm
Q. What is the function of the myelin sheath? Do all axons present a myelin sheath? The function of the myelin sheath is to improve the speed and safety of the neural impulse t
Define the term - lamellac The inner membrane is folded into very closely packed membranes called the lamellac. The lamellae flatten out at regular intervals into structures c
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