Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process, the food is usually heated at temperatures below 100 °C.

Originally, this process involved heating the food at 72.2 °C for 15 seconds and 62.8 °C (145 °F) for 30 minutes, for batch pasteurization.

4 0

3 years ago

10 POINTS !!!!!!!!!!!!!!!!!

Ann [662]

Answer:

Two environmental factors that influence the shape of proteins are pH and temperature.
The term for when the shape of a protein is altered, is denaturation. The impact is has on the proteins ability to function, is that is changes and loses their function.

I hope this helps!

3 0

3 years ago

_________ threshold is also called the ________ threshold, the point at which lactic acid produced in muscles begins to accumula

Ne4ueva [31]

Answer:

1. Anaerobic

2. lactate

3. Aerobically

Explanation:

During excessive muscular activities such as a marathon, lactate fermentation occurs in muscles to serve as a source of ATP to sustain muscle contraction. The lactate produced during lactate fermentation is removed aerobically from muscles. Lactate threshold or anaerobic threshold refers to the intensity of physical activity that produces the blood lactate at a fast rate than its removal.

Increased intensity of exercise or physical activity increases lactate production. As the intensity reaches the point at which lactate cannot be removed from the body fast enough, it is accumulated and causes fatigue in muscles. Therefore, the lactate threshold is the upper limit that can be sustained aerobically by the body without any accumulation of lactate.

4 0

3 years ago