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Explain holding method of pasteurization
In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating.
This cooked flavour has been shown to be due to the production of sulfhydryls (compounds with a -SH group, found in many plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures. Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared.
Contamination of the Implant Body before Insertion The implant may be contaminated by manufacturing error, by the operator, from non titanium instrumentation and by the bacteri
Q. Which is the vertebrate class that is considered the first entirely terrestrial? Totally independent from the aquatic habitat, The first entirely terrrestrial vertebrate cla
Explain the Nerve Cell Structure and Function? Before studying the organization of the nervous system, we will look at the relationship between structure and function of nerve
plz give the classificational chart of animals upto speceis level
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Q. What is Salty taste? Various ions both cations and anions are responsible for the salty taste. These include: K (Potassium), Na (Sodium), Li (Lithium), Cl, Br (Bromine), I (
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Transfer of pollen grains from the anther to the stigma of another flower of the similar plant is known as? Geitonogamy
What are histogenesis and organogenesis? Histogenesis is the procedure of tissue formation in the embryonic development. Organogenesis is the process of organ formation. Before
Explain the Turbidity Measurement? Presence of sufficient number of microbes makes the liquid medium turbid. Turbidity also increases with the multiplication of microbes. Estim
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