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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.
Write functions of epithelial tissue
Explain the metabolic pathways in the cornea. Metabolic Pathways: a. 88 per cent of glucose is utilized through glycolysis. b. Only 12 per cent of glucose utilized by
Which of the following best defines the reason why DNA ligase is needed to complete the replication of internal chromosomal segments? A. DNA ligase is able to delete the last n
Tr aumatic reticuloperitonitis (TRP) It is also known as traumatic gastritis, hardware disease or traumatic reticulitis. Et i o l o g y : Frequentl
Q What are the differences and similarities between the transcription process and the replication processes? A DNA polynucleotide chain serves up as a template in the replication (
two inorganinc salts found in the body
what is usually regarded as evidence that photosynthesis has occurred in a plant?
Q. What are sarcomeres? Sarcomeres are the contractile units of the muscle tissue formed of alternating myosin blocks (thick filaments) and actin blocks (thin filaments). Sever
In humans, starch digestion begins in the buccal cavity, but stops in the stomach .Why?
Functional Domains in Children There are three functional domains of particular interest in this age range: Attention, Memory, and Executive function. The
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