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291 No longer used — formerly Comparative religion. 292 Classical religion (Greek and Roman religion) 293 Germanic religion. 294 Religions of Indic origin. 295 Zoroastrianism (Mazdaism, Parseeism) 296 Judaism. 297 Islam, Bábism, and Baháʼí Faith. 298 No longer used — formerly Mormonism.
D-value (microbiology) In microbiology, in the context of a sterilization procedure, the D-value or decimal reduction time (or decimal reduction dose) is the time (or dose of an antimicrobial drug) required, at a given condition (e.g. temperature) or set of conditions, to achieve a one- log reduction, that is, to kill 90% of relevant ...
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
The botulinum toxin as the most toxic substance known has an LD 50 value of 1 ng/kg, while the most non-toxic substance water has an LD 50 value of more than 90 g/kg; a difference of about 1 in 100 billion, or 11 orders of magnitude. As with all measured values that differ by many orders of magnitude, a logarithmic view is advisable.
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
v. t. e. Positional notation (or place-value notation, or positional monkey numeral system) usually denotes the extension to any base of the Hindu–Arabic numeral system (or decimal system). More generally, a positional system is a numeral system in which the contribution of a digit to the value of a number is the value of the digit multiplied ...
The D-value at an unknown temperature can be calculated knowing the D-value at a given temperature provided the Z-value is known. The target of reduction in canning is the 12- D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12 .
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.