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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.
During mitotic anaphase is there separation of homologous chromosomes or separation of identical chromatids? In the anaphase of mitosis the identical chromatids separate and co
Explain about Battery Battery: Two electrodes (zinc and carbon) placed in electrolyte (dilute sulfuric acid). Chemical reactions in electrolyte force positive charges to
Family Centred Activities to Ensure Harmonious Relationship: Between various members of the family attitudes of mutual trust, love and respect for one another need to be fo
Explain about Diabetes mellitus Diabetes mellitus (DM) has relation with all the systems of our body. With some systems it has direct relationship, while with others it has in
Pinocytosis: - The ingestion of dissolved materials by endocytosis. The cytoplasmic membrane invaginates and pinches off placing small droplets of fluid in a pinocytic vesi
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Your client has the flu and reports 5-6 loose stools a day. He has experienced an isotonic fluid volume loss. Explain what an isotonic fluid loss means. Your patient has a respi
main external morphological feature that differentiates platyhelminthes from nematodes
Dose-scaling Toxicological equivalent doses in animals and humans are a debatable issue. The Joint FAOIWHO Expert Committee on Food Additives (JECFA) and Joint FA01 WHO Meetin
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