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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.
Assume that the smallest object your visual system can detect is 100 micrometers in size and you have a microscope with a 10x ocular lens. If you have an object that is 1 nanometer
Members belonging to different species refrain from mating because of the behavioural differences between them. Such behavioural differences usually centre around specific courtshi
M o n o c l o n a l antibodies: Hybridoma technology for production of monoclonal antibodies is one of the most important advancements in the f
Two major objectives must be achieved to treat IE effectively. The infecting micro-organism in the vegetation must be eradicated. Also, invasive, destructive intracardiac and foca
How do the ideas of energy and chemical cycles, community structure, biodiversity and succession fit together to form the basis of the way the natural world works?
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Disease occurrence due to climate change The movement of animal diseases across physical and political boundaries threatens food security and creates a global public co
Consider the evolution of metabolic pathways. Some biologists believe that these pathways evolved from?
ELIZA stands for enzyme linked immune diffusion assays. It works on standard of antigen antibody reaction.
why is it necessary to grind food before the testng?
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