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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
GOLGI COMPLEX ( GOLGI APPARATUS = GOLGI BODY) The Nobel laureate, Camilla Golgi (1898) discovered the presence of a special, small group of interconnecting membranous s
what is wrong with pasteurs conclusion
Explain the pH Meter - Food Microbiology? pH is a negative logarithm of H+ ion concentration. Its value remains between 0 and 14. Pure water has a pH of 7 (neutral). pH value l
Explain Cyanotic Heart Disease breifly? Presence of cyanosis means deoxygenated blood reaching the systemic circulation bypassing the lungs i.e., right to left shunt. Uniform c
Define Casein - Tests for Presence of Exoenzymatic Activity? Casein is a major milk protein composed of various amino acids linked through peptide bonds. Extra-cellular enzyme
Explain the Root amputation, Hemisectioning and Bicuspidization Root amputation: removal of one or more roots of a multirooted tooth "upper teeth". Hemisectioning: surgic
How is plant tissues classified according to their functions? Plant tissues are separated into growth (embryonic) supporting, tissues, filling and photosynthetic tissues (groun
Q. Process of stabilize lipoprotein structure? Ans. Apoproteins not only stabilize lipoprotein structure but also have other important regulatory functions in lipoprotein
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What must be the basal clade?
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