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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.
Effects on Materials - Air pollutants Most air pollutants are reactive chemicals, so they react with most of the substances around. You may recall from your chemistry lessons
Is herbivorism a form of predatism? Herbivorism is a type of predatism in which first order consumers feed from producers (plants or algae). For instance, birds and fruits, hum
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Describe the evolution of egg structures and embryological development for animals that have become adapted to terrestrial existence.
Define Translation Phase of gene expression process? The NDA which the transcript into m RNA is translated into protein with the help of ribosomes, m RNA, amino acids, a number
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Q. Saturated Fatty Acids required for dyslipidemia? Saturated Fatty Acids (SFA): These are found mostly in animal fats as white marble-like solid at room temperature. Red meats
Determine the term - Epilepsy In epilepsy, a person suffers from recurrent seizures of various types that register on an electroencephalogram and are associated with disturbanc
Can all the four chambers of the human heart experience systole simultaneously? Describe justifying your answer. What do you call the circulatory fluid in the body of cockroach
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