Chemical & Physical
Lois Pasture got the credit for that.
Terminal sterilization is done after aseptic filling to ensure that any potential microbial contamination introduced during the filling process is eliminated. While aseptic filling aims to minimize the risk of contamination, terminal sterilization provides an extra layer of assurance by destroying any remaining microorganisms in the product and its packaging. This helps to guarantee the safety and sterility of the final product before it reaches the end user.
First Capable of destroying microorganisms. Second pain reliever of sorts.
Neutrophils are a type of white blood cell that is responsible for destroying microorganisms through phagocytosis. They are part of the body's immune system and play a key role in the innate immune response to infections.
An autoclave uses high pressure and steam to kill bacteria, viruses, and other microorganisms on equipment and materials. The combination of heat and pressure effectively sterilizes the items by destroying the microorganisms' cell structures.
Antibiotics are drugs that kill bacteria and other microorganisms. Alexander Fleming is often credited with discovering penicillin, the first known antibiotic.
POLLUTION TRASH METHANE GLOBAL WARMING Acid Rain Nuclear Waste Spills Toxic Spills Oil Spills Tree Cutting AND Destroying Phytoplankton
harm full effects of microorgaisms are 1)they cause some diseases eg:cold,feaver 2)they spoil food usefull efffects of microorganisms are 1)they help to produce curd 2)they help in certen food items
If you mean biological ablation, you will not be able to see. It would be like destroying a window that you look out. Other types remove part of the surface and will restore vision.
Ultraviolet germicidal lamps use mercury vapor to produce short-wave ultraviolet light that is effective in destroying the DNA of bacteria and other microorganisms, making them bactericidal.
Food sterilization is a process that uses heat, chemicals, or other methods to destroy harmful bacteria, viruses, and other microorganisms present in food. This helps to extend the shelf life of the food and make it safe for consumption.