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Explain about the Pasteurization?
You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to pasteurize food? What does pasteurization entail? Let's find out. Basically, pasteurization is a mild heat treatment to kill part of the microorganisms present in food. So, the primary objective of pasteurization is to kill pathogenic (milk) or spoilage (beers, fruit juices) microorganisms. This process is usually combined with another preservation method.
Define the term Functional Foods? The term 'functional food' was born in Japan. Functional foods are actually products formulated with naturally occurring chemicals or a combin
Symptoms of digitalis toxicity include anorexia, nausea, headache, blurring or yellowing of vision, and disorientation. Cardiac toxicity may take the form of atrioventricular condu
What are the cells that produce the myelin sheath? Of which substance is the myelin sheath formed? In the central nervous system (CNS) the myelin sheath is made by apposition o
what is Acute Massive Pulmonary Embolism ? Acute Massive Pulmonary Embolism : Before the era of open-heart surgery, Trendelenburg (1908) described technique of open p
What is the spinal cord? Of which elements is the spinal cord constituted? The spinal cord is the dorsal neural cord of vertebrates. It is the kind of the central nervous syste
Effect of processing on mineral content of foods Minerals are comparatively stable under processing conditions such as heat, light, use of oxidizing agents and extremes in pH.
If three different traits are controlled by the unlinked genes A, B, and C, and each has multiple alleles so that A has 4 alleles, B has 6 alleles and C has 2 alleles, how many dif
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Osseointegration Vs. Biointegration In 1985, dePutter observed that there are two ways of implant anchorage or retention: mechanical and bioactive. Mechanical retention refers
Analysis of Genomic Equivalence of Nuclei Towards the ending of 19th century August Weismann had proposed that during cleavage the genetic determinants (later shown to be chro
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