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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.
What is the Senses explain their Vision ? Vision : The human eye consists of structures which evolved together to focus light on a sensitive area called the retina. Light f
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Explain in sequence the events that lead to the development of a 3-celled pollen grain from microspores mother cell in angiosperms.
Why the rate of photosynthesis does increases, peak, and then reduces as temperature increases? Increasing the temperature initially accelerates the many chemical reactions in
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Truffles, morels and the many yeasts that are basic to fermentation processes belong to this group of fungi. These fung are termed as: a) Phycomycetes b) Ascomycetes c)
TETRASACCHARIDES The oligosaccharides are formed by condensation of four monosaccharides. T rachyos e is a nonreducing tetrasaccharide found in plants as transport ca
Disaccharides can be understood as follows 1.Sugars made up of the two monosaccharides held together by the covalent bond; like sucrose and lactose . 2. Type of sugar (sacch
Q. What is the usual morphological feature of nematodes that differentiates them from platyhelminthes? Nematodes are also called as roundworms. As the name indicates they are n
Rhythmic fluctuations in the abundance and activity of cell-cycle control molecules pace the events of the cell cycle. • Kinase - a protein which activates or deactivates another
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