Question

When pasture heated the growth medium,he indirectly showered that enzymes whereimportant tocell because............​

Answer 1

Explanation:

eating with this beginning of all biology because it provides a nice ... Humans are likened to grass in the field, which perishes ... In fact, in the early RNA world, protein enzymes were.

Answer 2

Answer:

Pasteurization

Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores. Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated.

THE PURPOSES OF HEAT TREATMENT

By the end of the 19th century, heat treatment of milk had become so commonplace that most dairies used the process for some purpose or another, such as for milk intended for cheese and butter production.

Before heat treatment was introduced, milk was a source of infection, as it is a perfect growth medium for microorganisms. Diseases such as tuberculosis and typhus were sometimes spread by milk.

The term “pasteurization” commemorates Louis Pasteur, who in the middle of the 19th century made his fundamental studies of the lethal effect of heat on microorganisms and the use of heat treatment as a preservative technique. The pasteurization of milk is a special type of heat treatment, which can be defined as “any heat treatment of milk that secures the certain destruction of tubercle bacillus (T.B.) without markedly affecting the physical and chemical properties of the milk”.

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