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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.
Properties of Amylopectin and Amylose In plants, starch is packaged in granules, which vary in their shape and size, when isolated from different sources. The size of these gr
Diabetes Mellitus Management after Open Heart Surgery : Diabetic patients undergoing coronary artery bypass surgery who are on oral hypoglycemic drugs are pre operatively s
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Illustrate the Horizons in detail 'O' is the organic horizon formed from t he organic litter derived from plants and animals and fresh or partially decomposed organic materi
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The energy - releasing metabolic process in which substrate is oxidised without an external electron acceptor is known as: 1. Glycolysis 2. Fermentation 3. Aerobic respira
in sericulture industry do which stages of silkworm weaver buy? why do they do so?
Define Energy Requirements during Surgery? The energy requirements of the patient should be based upon his present body weight which should be followed by a comparative assessm
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