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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
Characteristics of the Five-Kingdom classification At present, as you know, the trend is to follow the five-kingdom classification. However, while accepting the Five-Kingdom C
a) How does the Hardy- Weinberg's expression (p²+2pq+q² =1) Describe that genetic equilibrium is maintained in a population? (b) List any two factors that can disturb the ge
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Explain Sickle cell anemia If 4% of a people are born with a severe form of sickle cell anemia. what percent of population will be resistant to malaria in spite of carrying
The doctor writes an order for 125 mg of a medication. The label on the vial states "50 mg per ml". How many ml should the nurse administer?
Explain Glutathione peroxidase Glutathione peroxidase is a natural antioxidant present in many tissues. Together, with vitamin E it is part of the body's defense against lipi
Food infection occurs when a pathogen enters the gastrointestinal tract and multiplies. Microorganisms can penetrate into the intestinal mucosa and grow there, or they can pass thr
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A decrease in blood plasma levels of calcium will lead to A. an increase in the calcium ion excretion in the urine. B. an increase in the calcium ion absorption from the con
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