Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
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,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
C.)<span>Place one hand under the base and grasp the arm with the other hand.</span>
This is true. There are a few websites online that talk about how it happens, I suggest looking them up.
<span> The answer is a misense mutation. In this case, the substitution of the tryosine amino acid with cysteine in the same position in the sequence does not affect the polypeptide becasue both tryosine and cysteine are polar animo acids. If the substitution </span><span><span> in the polypeptide chain </span>was by amino acids with different properties, it would affect the folding of the protein and change its conformation hence also affect its function. </span>
