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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
Chambers of the Heart The heart is divided into two halves by a muscular wall or septum, the right heart and the left heart. The function of the right heart is to collect
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Define the Petrifilm (dry film) Method? An alternative method to the conventional SPC is a Petrifilm (dry film) method. It is a non-petri dish plating system where a layer of n
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what stimulate pituitary to release the hormone responsible for paturation name the hormone
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thermophillic micro-organisms
Bacillary Dysentery: You have learnt about the diarrhoea in the foregoing sub-section, now let us take for example a child who has loose motion which contains blood and mucus
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