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Explain the Process of Canning?
The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to destroy microorganisms is applied to foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250°F (116-121°C). The amount of time needed for processing is different for each food, depending on the food's acidity, density and capability to transfer heat. For instance, tomatoes require less time as compared to green beans, where corn and pumpkin need far more time. Canning uses metal or glass containers into which food is placed and sealed under reduced atmospheric pressure. Food does not completely fill the container; a headspace is required for expansion of food during heating. The headspace cannot be more than 10% of the total container volume. The containers are then processed in steam or hot water at temperatures above 115°C after which they are cooled. The cooking vessels required for these high temperature cooks must be capable of handling steam at pressures in excess of 1 atmosphere (14.7 psi). To have a steam environment at a temperature greater than 100°C elevated pressures are used.
Which level of a gene, such as the ADH gene and its encoded product should have the highest homology among different species? Explain your answer. A. The genomic DNA sequences o
REPRODUCTIV E ISOLATION - According to the biological species concept, members of one species are reproductively isolated from members of all other species. Accordingly, re
Second Stage of Invagination The 2 nd stage of invagination starts with release of secondary mesenchyme from the tip of archenteron into the blastocoel. The cells of secondar
What is Central Shunt in Palliative Operations? When the pulmonary artery branches are small, an interposition graft could be used as a shunt between main pulmonary artery and
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ENDOPLASMIC RETICULUM It is also known as Endoskeleton of the cell, Endomembranous system of the cell. Garnier (1897) first observed them and called Ergastoplasm. E.R.
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
Fate of Blastopore Cleavage results in the formation of a ball of cells called morula (resembling mulberry hence the name). A space appears in the morula changing it to a holl
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