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Q. Use of Propionates acid in microorganisms?
Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss cheese. It serves as a developed preservative up to 1% and prevents the growth of moulds. The calcium and sodium propionates are extensively used in the bakery products to prevent the 'rop' by B, mesentericus. They do not have much effect on yeasts and bacteria. The inhibition of moulds is best between the pH 3.5 to 4.5.
Which are the heart chambers respectively where the entrance and the exit of blood occur? The heart chambers by which blood enters the heart are the atria. There are the right
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