Lyophilization Methods of microbial control do not rely on protein denaturation and/or disruption of cell membrane integrity
Lyophilization Freeze-drying or freeze-drying is the process of freezing the product and placing it under vacuum, then removing the water from the product, allowing the ice cream to go directly from solid to vapor without going through a liquid phase. Freeze-drying is a water removal process commonly used to preserve perishable materials, extend shelf life, or make materials easier to transport. Freeze-drying is to sublime the frozen water in the material by lowering the pressure and applying heat after freezing the material. Lyophilization converts pharmaceuticals into stable solids by removing water from liquids
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Answer:
D
Explanation:
The item labeled 2 is the cell capsule that protects the cell from engulfment by eukaryotic cell, such as macrophages.
A,B,D are correct so C , is the one that will change the cell theory
Answer:
C
Explanation:
I believe this is the answer.... UWU
1.a.In agriculture cultural control is the practice of modifying the growing environment to reduce the prevalence of unwanted pests. Examples include changing soil pH or fertility levels, irrigation practices, amount of sunlight, temperature, or the use of beneficial animals or insects.
1.b. Cultural control is using the production or utilization methods of a commodity with a concern for insect management. Cultural control practices are usually multipurpose technical procedures that create environments that either avoid high-risk situations for infestations or develop unfavorable conditions for pests.
1.c.Simplicity and low cost are the primary advantages of cultural control tactics, and disadvantages are few as long as these tactics are compatible with a farmer's other management objectives (high yields, mechanization, etc.).
