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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.
What are fossil fuels? Fossil fuels, like oil, gas and coal, form when organic material is preserved from the complete action of decomposers, generally buried deep and under pr
How many alleles of genes that condition X-linked traits do female and male individuals respectively present? For every correspondent gene to an X- linked trait women present a
The marine biomes consist of the earth's oceans and its associated areas like the shorelines, islands, reefs and estuaries. The marine waters contain about 3.5 percent salt, mostly
figure of contractile vacuole of amoeba
Parthenogenesis The diploid egg produced in the embryo sacs during diplospory and apospory develops into an embryo without fertilization, thus maintaining the sporophytic lev
Q. What are the five classes of vertebrates? To which of these do human beings belong? The five classes of vertebrates are amphibians, reptiles, fishes (osteichthyes and chondr
Q. What are the main risk factors for hypertension? The major risks factors for hypertension are tobacco smoking, stress, obesity, sedentary lifestyle and alcoholism.
Alterations occurring in nuts and oilseeds Some oilseeds have acquired a great significance in the large-scale industrial production of edible oils. You have already studied t
Clinical symptoms of typhoid are: 1. Graded fever which follows an upward ladder pattern. 2. Abdominal pain, cramps and diarrhoea. 3. Anorexia and vomiting. 4. In
Define Reagents for Determination of the Saponification Number of Fats? 0.5 N alcoholic KOH 0.5 N HCI Solid sodium carbonate 1% alcoholic solution of methyl orange
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