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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.
Which of the below determines the major difference between bryophytes (pron: bry-oh-fites) and tracheophytes (pron: tray-key-o-fites)? a) Tracheophytes can make their own food
IODINE The element is available is drinking water, vegetables and fish. Table salts are also compulsorily iodized to provide iodine in the diet. All sea foods are rich in
basis of genetic transplantation
Agreed-upon Procedures - Non-assurance Engagements Within an engagement to present agreed-upon procedures, the auditor is engaged to carry out those procedures of an audit nat
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There are three levels of diversity viz. genetic, species and ecosystem diversity. In effect, these levels cannot be separated. Each is important, interacting with a nd influencin
What does boiling do to an enzyme? Enzymes are denatured (their shape is changed so it doesn't work) when boiled.
Phosphorylation of glucose Glucose is converted to glucose-6-phosphate since phosphorylated intermediates do not readily penetrate cell membrane and this commits glucose t
How many carbon dioxide molecules are liberated after each cycle of the Krebs cycle? For a single glucose how many carbon dioxide molecules were already liberated by the aerobic re
What is paediatric clinical literature The paediatric clinical literature has expanded greatly in its coverage of the wide variety of medical circumstances that can negatively
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