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Freezing by Contact with a Cooled Liquid: Immersion Freezing
In this method, the food is immersed in low-temperature brine to achieve fast temperature reduction through direct heat exchange. The fluids usually used are salt solutions (sodium chloride), sugar solutions, glycol and glycerol solutions, and alcohol solutions. In order to ensure that the food does not come into contact with liquid refrigerants, flexible membranes are used to enclose the food completely, while allowing rapid heat transfer.
mode of feeding f a lion
Solar Wind and Solar Flare Most of the Sun's family is continually bathed in an outflow of material from the Sun's atmosphere. Streams of electrons and protons continuously
This project is intended to stimulate discussion during the lectures/tutorials on the choices of materials and manufacturing issues related to materials. We will discuss our "objec
What are the part of the ear.
factors which decide the broad area of Scientific activity
What is the fossilized resin of ancient trees which forms by the natural polymerization of sap: Amber is the fossilized resin of ancient trees which forms by the natural poly
FIRST AID TREATMENT FOR SHOCK : Some degree of shock is produced in most accidents. Shock is associated with changes in the system of blood circulation varying from temporary
Define age related changes in Excretory System There is a progressive decrease in the number and size of nephrons fiasic unit of the kidney). There is a 10% decrease in renal p
Crystal Structure of Clays Most clay minerals have two types of basic structural units - tetrahedral and octahedral. The tetrahedral unit is 4- 4 SiO in which silicon
principle of EDTA..
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