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Some foods are better able to resist changes in pH than others. These tend to resist changes in pH since these are buffered and the ability to resist changes in pH is known as buffering capacity. The buffers are the compounds present in food that resist changes in pH and thus are important. These are especially effective within a certain pH range. Buffers permit an acid (or alkaline) fermentation to go on longer with a greater yield of products and organisms than would otherwise be possible. In general, meats are more buffered than vegetables. Contributing to the buffering capacity of meats are their various proteins. Vegetables are generally low in proteins and consequently lack the buffering capacity to resist changes in their pH by the growth of microorganisms. Hence these permit an appreciable decrease in pH with the production of small amounts of acid by the lactic acid bacteria during the early part of sauerkraut and pickle fermentations. This is desirable since it enables the lactic acid bacteria to suppress the undesirable pectin-hydrolyzing and proteolytic organisms which cause spoilage. Low buffering power makes for a more rapidly appearing succession of microorganisms during fermentation than high buffering power. Milk is fairly high in protein (a good buffer) and therefore permits considerable growth and acid production by lactic acid bacteria during the manufacture of fermented milks before growth is suppressed.
Q. Effects of smoking on oesophagitis? 1. A decrease in pyloric sphincter pressure which may predispose an individual to duodenal ulcer. 2. An alteration in the nature of ga
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what is human circulatry system
DIVERSITY OF AMPHIBIANS ASSIGNMET IN BIOLOGY PLWASE HELP ME TO DO THIS ASSIGNMENT AND I CAN GET GOOD MARKS IN THIS ASSIGNMENT SO GIVE ME TNE ASSIFNMENT OF THIS TOPIC DIVERSITY OF A
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I have 30µg of a primer, whose molecular weight is 600. How much water should I add to get a stock primer concentration of 100µM?
Explain Adverse effects of Indinavir In addition to adverse effects similar to those of other protease inhibitors, indinavir causes elevation of indirect bilirubin, indinavir
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