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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.
A foreign DNA has to target a precise chromosomal site and integrate with the host DNA. Are the methods of gene therapy strong enough to produce desired expression without mistakes
Distribution of Nitrate Reductase and Nitrite Reductase Let us see whether nitrate assimilation depends upon the reductants produced in photosynthesis or in oxidative metaboli
comparitive chart on different types of respiration obserbed in different type of respiration organ of respiration , types of respiration,energy obtained , by product formed
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Advantages of ecological pyramids?
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#qwhy is it necessary to grind the foo sample before testing uestion..
Ultrasonic removal of Gutta percha: -the piezoelestic ultrasonic system. - As the instruments is energized; producing heat to themosoften gutta-percha. - Float gutta-perc
Define Determinants of Food Security - Public Nutrition? We learnt above that there is also a qualitative aspect to food security, which compels the perception of food not only
Define e-PTFE suture material The e-PTFE suture material is a nonabsorbable monofilament that has high tensile strength, good handling properties, and good knot security, but
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