Vitamin-like compound. It has a powerful lipotropic action, is involved in the transmission of nerve impulses.
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Synthesized by plants, animals, is not synthesized by intestinal microflora.
The content in milk is relatively stable, it is somewhat higher in autumn than in spring. When storing milk choline is reduced.
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Instant pasteurization of milk at 95 ° C or sterilization destroys approximately 23% choline. Pasteurization of milk in a thin layer plate apparatus at a temperature of 71-72 ° C with exposure to 20-25. and 75-76 ° C with the same exposure significantly alters its properties, the number of denatured albumin is no more than 2-3%.
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For the duration of exposure of milk for 1 minute amount of albumin is denatured at 70 ° C and 5% at 75 ° C and 38% at 80 ° C and 45% at 85 ° C and 60%, and 95 ° C, denatured all the albumin.
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Upon heating the milk to a temperature above 85 ° C except for some changes of albumin and casein. When pasteurization changes the salt composition. Soluble dicalcium phosphate tricalcium phosphate yield insoluble. Loss of proteins and insoluble phosphate salts when heated milk results in the deposition on the surfaces of the heating pasteurizers dense sludge (milk stone), which must be removed. Pasteurized milk coagulates slowly crude rennet. To improve the coagulation of pasteurized milk rennet, it adds calcium chloride. The following cases of falsification of milk: dilution with water, the addition of skim milk or cream podsnyatie, the addition of skim milk and water (double falsification), the addition of neutralizing agents (baking soda, ammonia), preservatives (antibiotics, formaldehyde, hydrogen peroxide), etc.