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:
It is usually easier to calculate an enzyme's reaction velocity from the rate of appearance of PRODUCT rather than the rate of disappearance of a SUBSTRATE. Enzyme activity is measured as an INITIAL reaction velocity, the velocity before much SUBSTRATE has been depleted and before much PRODUCT has been generated. It is easier to measure the appearance of a small amount of PRODUCT from a baseline of zero PRODUCT than to measure the disappearance of small amount of SUBSTRATE against a background of high concentration of SUBSTRATE.
Answer: C
Explanation: I took the test hoped this helped :)
Living things cannot live without eachother due to the food chain, if an animal loses it's food so will his predator and so on. Soon they will end up extinct, this is why it's important to take care of animals.
Answer: h = 2.125
Explanation:
Simplifying
10h + 6h = 34
Combine like terms: 10h + 6h = 16h
16h = 34
Solving
16h = 34
Solving for variable 'h'.
Move all terms containing h to the left, all other terms to the right.
Divide each side by '16'.
h = 2.125
Simplifying
<h2>
h = 2.125</h2>
