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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
Explain the Laminar Flow Hood - Biological Safety Cabinet? It illustrates the laminar flow hood. As you can see, this biological safety cabinet contains HEPA (high efficiency p
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Explain about Ridge mapping Ridge relationship is also critical especially in cases with multiple implants and fixed prosthesis, which is an advanced treatment procedure. But,
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Blood from a donor is sterile and stored in a sealed bag, but it is still kept at 4°C. What is the advantage of keeping it at this low temperature? At 4 °C, enzyme activi
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Draw a diagram of transverse section of the spinal cord showing reflex are and label the following parts: (i) Afferent nerve fibre (ii) Grey matter (iii) Motor nerve fibre
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