Physical and Chemical Agents Milk is pasteurized in batch method by keeping it at 73°C for 30 minutes 72°C for 6 minutes 72°C for 60 seconds 63°C for 30 minutes 73°C for 30 minutes 72°C for 6 minutes 72°C for 60 seconds 63°C for 30 minutes ANSWER DOWNLOAD EXAMIANS APP
Physical and Chemical Agents Which of the following is best to sterilize heat labile solutions? Dry heat Autoclave Membrane filtration Pasteurization Dry heat Autoclave Membrane filtration Pasteurization ANSWER DOWNLOAD EXAMIANS APP
Physical and Chemical Agents Which is the most important surface active disinfectants? Non-ionic compounds Amphoteric compounds Cationic compounds Anionic compounds Non-ionic compounds Amphoteric compounds Cationic compounds Anionic compounds ANSWER DOWNLOAD EXAMIANS APP
Physical and Chemical Agents Which of the following tests is designed to simulate the natural conditions under which the disinfectants are used in hospitals? Capacity test Phenol coefficient test None of these Minimum inhibitory concentration test Capacity test Phenol coefficient test None of these Minimum inhibitory concentration test ANSWER DOWNLOAD EXAMIANS APP
Physical and Chemical Agents Preservation of foods by using salts and sugars works by creating a hypertonic environment creating a hypotonic environment lowering osmotic pressure raising pH creating a hypertonic environment creating a hypotonic environment lowering osmotic pressure raising pH ANSWER DOWNLOAD EXAMIANS APP
Physical and Chemical Agents Sweet and salty foods frequently don't require refrigeration to prevent spoilage because they have low pH high concentration of solutes insufficient nutrients toxic alkaline chemicals low pH high concentration of solutes insufficient nutrients toxic alkaline chemicals ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS