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Question

How does pasteurisation work?


A

At a very high temperature, the microorganisms become inactive

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B

At a very low temperature, the microorganisms become inactive

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C

The cell membrane of the microorganisms ruptures due to sudden change in temperature

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D

The nucleus of the microorganisms ruptures due to sudden change in temperature

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Solution

The correct option is C

The cell membrane of the microorganisms ruptures due to sudden change in temperature


Pasteurisation is a method of preserving milk. Milk is heated at 70° C for 15 to 30 seconds and quickly cooled to 10° C. The cell membrane of the microorganisms in the milk ruptures due to the sudden change in temperature. Without a cell membrane, the microorganisms quickly die. This method of preserving milk was developed by a French scientist, Louis Pasteur. Hence the process was named as pasteurisation.


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