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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.
how was life originated
Estimation of minerals in foods The minerals in foods are determined by ashing or incineration at temperatures in the region of 500°C following standard procedure. This destroy
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What would happen to a cell if it was placed into a hypertonic solution? Into a hypotonic solution? What would happen to a cell if the cell itself was hypertonic to the solution?
Describe Pulsation in cardian examination? 1) Apex impulse; lowest and outermost point of definite cardiac pulsation. 2) Prominent pulsations in left parasternal region suggest
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Gene repressor proteins which inhibit the transcription of particular genes in eukaryotes also exist. They may act by binding either to control parts within the promoter region nea
Anaphase This phase is of shortest duration. It begins with a sudden separation of the two chromatids of each due to splitting of its centromere and then a slow mov
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